FIVE - Grill & Lounge - Hyatt Centric Kanazawa

FIVE - Grill & Lounge - Hyatt Centric Kanazawa 온라인 예약

고객님께 드리는 안내 말씀

Click here for our current operation hours
https://www.hyatt.com/ja-JP/hotel/japan/hyatt-centric-kanazawa/kmqct/dining#covid19updates

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▶ Please note that it may not always be possible for us to meet your seating requests.
▶ Smoking is prohibited in public areas. Please feel free to use our designated smoking area located on the same floor.
▶ Please contact us in case of any changes or delays—if you are more than 30 minutes late for your reservation without notice, we may cancel your reservation.
▶ Please reach out to us directly by phone or email for reservations of more than 5 people.
▶ Please let us know of any special occasions or food allergies in advance.
▶ Please note that our special packages available online cannot be used in conjunction with other benefits and discounts.
▶ Please note that menus and prices are subject to change without notice.
▶The safety and wellbeing of our guests is our top priority. In response to COVID-19, we have introduced enhanced measures for guests’ safety and peace of mind.
They include:
• Implementation of a comprehensive food safety management system
• Sanitization of tables, chairs, condiment holders and menus before seating guests
• Placement of cutlery inside napkins
• Use of mask and gloves by all associates when preparing meals and plating dishes
• Alcohol wipes for guests’ use

「고객님께 드리는 안내 말씀」을 읽고 확인하셨습니다

카테고리

ハイアットセントリック金沢では、地産地消によって、食のサステナブル、環境保全につながることを目的とした、季節の新鮮な地元野菜を中心にしたコース料理をご用意しました。
栄養価が高く“奇跡の野菜”と言われるビーツは、カツレツとラペに。程よい酸味とコクが効いたサワークリーム、パルメザンチーズとともにお召し上がりください。里芋と、石川県オリジナル米品種のひゃくまん穀米粉を使用したグラタンは、ローズマリー風味に仕上げ、オーストラリア産牛フィレ肉のグリルとともにご提供します。グリル調理で素材そのものの美味しさを引き出された柔らかなフィレ肉、濃厚なベシャメルソースと爽やかなローズマリーの相性が抜群。コースの締めくくりとなるデザートには、ケールチーズケーキ青りんごとミントのシャーベットをご用意。春らしい爽やかな味わいと、見た目もお楽しみいただける一品です。地産地消が地域の活性化にも繋がることを願っております。

【Menu Example】

Farm to Table Vegetable Hors d'oeuvre Assortment
　Fresh Leaf Salad, Roasted Root Vegetables, Marinated Vegetables, Edible Flowers
　Mini Burger, Green Smoothie, Kaga Maruimo Croquette
　Wajima Rice Bran Sardine Caesar Dressing, Kanazawa Yamato Miso Brown Rice Sweet Koji Sauce

Beetroot Cutlets and Shredded, Sour Cream, Parmesan Cheese

“Pot-au-feu” Vegetables and Noto Pork Bacon

Gratin with Taro and Rosemary Flavored Rice Flour Bechamel Sauce
Grilled Australian Beef Tenderloin Kanazawa Green Onion Salt Grain Mustard Sauce

Kale Cheesecake, Green Apple and Mint Sherbet

Coffee, Tea or Kaga Yakusai-Cha No.001 / Vegetable Petit Four

【Menu Example】

<Hors d'oeuvre buffet> (Excerpt)
・Today’s Carpaccio
・Stick Vegetables, Wajima Rice Bran and Sardine Bagna Cauda Sauce
・Rabbit shaped Monaka
・Roast Beef

<Main Dish>
・Sautéed red sea bream with potato puree truffle lemon and arugula or
US prime rib roast (180g) and French fried truffle flavored lemon and arugula
・Grilled Australian Beef Tenderloin 80g, Truffle French Fries (Add +1,000 yen)
・Grilled Australian Beef Tenderloin 120g, Truffle French Fries (Add +1,800 yen)
・Grilled Noto Beef Sirloin 60g, Truffle French Fries (Add +2,200 yen)

<Dessert>
・Oefs a la neige, Anglaise Sauce, Vanilla Ice Cream, Caramel
Coffee or Tea / Petit Four

【Example menu】

Appetizer

Broiled Vinegared Mackerel
Wasabi Flavored Beetroot Purée and PowderKagamaruimo Croquette, Risoni Pasta and Noto Leaf Salad

*****
Fish
Grilled Amberjack and Green Onion
Gensuke Radish, Yuzu Purée from Kiyoshi Farm Rice Sweetened Kōji Sauce

*****
Main
Stewed Red Wine Beef Cheek
Vanilla Flavored Celeriac Mousseline Butternut Squash, Roasted Hazelnuts
or
Grilled Australian Beef Tenderloin
Kaga Lotus Root Galette and Chips, Baked Sweet Potato"Beniharuka" Micro Futatsuka Karashina, Red Wine Sauce with Ginger Confit
(+1,100 / 80g, +1,980 / 120g)
or
Grilled Noto Beef Sirloin
Kaga Lotus Root Galette and Chips, Baked Sweet Potato"Beniharuka" Micro Futatsuka Karashina, Red Wine Sauce with Ginger Confit
(+2,420 / 60g)

*****
Dessert

Apple Tarte Tatin
Cinnamon Ice Cream

Coffee or Tea

【Menu Example】
Appetizer
Marinated Kelp Sea Bream
Micro Leaf Salad, Edible Flower Yamachi Soy Sauce Dressing, Kaga Bōcha Flavored Quinoa Salad
or
Noto Pork Pâté de Campagne, Apple Purée and Marinade
Noto Pork Rillettes and Trumpet Mushroom Duxelles

*****
Main
Deep Fried Noto Blowfish
Semi Dried Tomato, Black Olive Powder, Noto Leaf Salad Wajima Rice Bran Sardine Bagna Cauda Sauce
or
Roasted Noto Pork Belly
Black Sesame and NOTOHIBAKARA BAKERY Bamboo Charcoal Bread Crumble Yuzu Mustard Sauce from Kiyoshi Farm
or
Grilled Australian Beef Tenderloin
Kaga Lotus Root Galette and Chips, Baked Sweet Potato"Beniharuka" Micro Futatsuka Karashina, Red Wine Sauce with Ginger Confit
(+1,100 / 80g, +1,980 / 120g)
or
Grilled Noto Beef Sirloin
Kaga Lotus Root Galette and Chips, Baked Sweet Potato"Beniharuka" Micro Futatsuka Karashina, Red Wine Sauce with Ginger Confit
(+2,420 / 60g)

*****
Dessert
Tiramisu
Cacao Nibs Sherbet, Anglaise Sauce

Coffee or Tea

【Menu Example】

Farm to Table Vegetable Assorted Hors-d'oeuvre
　Fresh Leaf Salad, Roasted Root Vegetables, Marinated Vegetables, Edible Flowers
　Mini Burger, Green Smoothie, Kaga Maruimo Croquette
　Wajima Rice Bran Sardine Caesar Dressing, Kanazawa Yamato Miso Brown Rice Sweet Koji Sauce

Beetroot Cutlets and Shredded, Sour Cream, Parmesan Cheese

Panna Cotta Green Peas, Panipuri Papad Stuffed Sweet Shrimp and Espuma, Caviar, Snap Peas, Curry Oil

“Pot-au-feu” Vegetables and Noto Pork Bacon

Gratin with Taro and Rosemary Flavored Rice Flour Bechamel Sauce
Grilled Australian Beef Tenderloin Kanazawa Green Onion Salt Grain Mustard Sauce

Kale Cheesecake, Green Apple and Mint Sherbet

Coffee, Tea or Kaga Yakusai-Cha No.001 / Vegetable Petit Four

【Menu Example】

Crab, Avocado, and Apple Ensemble
Yuzu Purée from Kiyoshi Farm, Micro Leaf Salad, Edible Flowers Belgian Oscietra Caviar

*****

Roasted Noto Pork Belly
Black Sesame and NOTOHIBAKARA BAKERY Bamboo Charcoal Bread Crumble
Pickled Butternut Squash, Broccoli Hummus, Black Truffle Sauce

*****

Grilled Flatfish
Cauliflower Velouté Curry Flavored Colorful Cauliflower Couscous, Green Onion Oil

*****

Grilled Australian Beef Tenderloin
Kaga Lotus Root Galette and Chips, Baked Sweet Potato"Beniharuka" Micro Futatsuka Karashina, Red Wine Sauce with Ginger Confit
(80g)
or
Grilled Australian Beef Tenderloin
(+1,980 / 120g)
or
Grilled Noto Beef Sirloin
(+2,420 / 60g)

*****

Strawberry Ganache Tart
Vanilla Ice Cream

Coffee or Tea

【Menu Example】

Broiled Vinegared Mackerel
Wasabi Flavored Beetroot Purée and Powder Kagamaruimo Croquette, Risoni Pasta and Noto Leaf Salad

*****

Grilled Amberjack and Green Onion
Gensuke Radish, Yuzu Purée from Kiyoshi Farm Rice Sweetened Kōji Sauce

*****

Stewed Red Wine Beef Cheek
Vanilla Flavored Celeriac Mousseline Butternut Squash, Roasted Hazelnuts
or
Grilled Australian Beef Tenderloin
Kaga Lotus Root Galette and Chips, Baked Sweet Potato"Beniharuka" Micro Futatsuka Karashina, Red Wine Sauce with Ginger Confit
(80g)
or
Grilled Australian Beef Tenderloin
Kaga Lotus Root Galette and Chips, Baked Sweet Potato"Beniharuka" Micro Futatsuka Karashina, Red Wine Sauce with Ginger Confit
(+1,980 / 120g)
or
Grilled Noto Beef Sirloin
Kaga Lotus Root Galette and Chips, Baked Sweet Potato"Beniharuka" Micro Futatsuka Karashina, Red Wine Sauce with Ginger Confit
(+2,420 / 60g)

*****

Apple Tarte Tatin
Cinnamon Ice Cream

Coffee or Tea

This spring season, we have a Strawberry Cake Set that will delight all strawberry lovers.
The Pudding a la Mode is charming with strawberry ice cream and fresh strawberries decorating the dish.
The mochi parfait contains a tangy and sweet strawberry parfait wrapped in soft and sweet mochi. The coconut covered Lamington, has a moist sponge cake dipped in strawberry chocolate. These multiple arrangements of seasonal strawberries are not only delicious, but the textures are also unique.

This cake set will surely make your afternoon bright and cheerful.

*During February 11 -14th, will offer a Valentines twist on the Strawberry Cake Set

We have created a cake set full of cherry blossoms and strawberries depicting notes of the spring season.
In the center of the plate sprinkled with cherry blossom petals, there is a smooth cherry blossom-flavored panna cotta and slightly salty sakura mochi ice cream. The Strawberry Parfait Wrapped in Gyuhi mochi is a parfait with strawberry pulp wrapped in gyuhi mochi, a traditional mochi used in Japanese confectionary.

Relax in our spacious lounge area with this cake set perfect for the coming hanami season with free-flowing coffee and tea.