[Basket] ・Two kinds of fresh fish from the Hokuriku region, directly from the Sea of Japan ・Monkfish liver tofu ・Fried shrimp with Toji rolls ・Grilled autumn salmon with yuan sauce ・Monkfish nanbanzuke
[Fried Food] Shrimp and kinoko tempura
[Meal] Oysters simmered in Arima style with rice, pickles, and a bowl of soup
¥2,980Tax included
Lunch only [Seasonal treasure chest meal] ~Kaga cuisine with duck jibuni~
[First Stage] Three Assorted Seasonal Vegetables ・Monkfish Liver Tofu ・Fried Shrimp Toji Rolls ・Chicken with Mizure Simmered in Water
[Second Stage] Seared Echigo Beef with a Colorful Salad
[Third Stage] Three Assorted Fresh Hokuriku Seafood Platter Direct from the Sea of Japan
[Simmered Dishes] Jibuni Duck, a Local Cuisine from Kanazawa City, Ishikawa Prefecture
[Meal] Noto Oysters in a Clay Pot, Pickles, and a Soup Bowl
¥3,980Tax included
[かがやき] "Salted grilled black porgy", "Natural rock oysters", "Kuzuryu sweetfish clay pot rice", "Echigo beef and summer vegetables steamed in a bamboo steamer" and more - 8 dishes in total
[Appetizer] Natural rock oysters caught by female divers, Kanazawa ponzu sauce
[Sashimi] Seafood from the Sea of Japan, three kinds of local fish from the Hokuriku region