[Menu Sample] (September - November 2025)
1. Sweet Shrimp with Daikon Radish
1. Scallops and Mentaiko
1. Three Types of Sashimi
*Today's White Fish, Swordfish with Kelp, Kaga Wheat Flour
1. Marinated Bluefin Tuna with Yam-Shaped Sauce
1. Kaga Vegetable "Kinjiso" and Fried Tofu
1. Lucky Rising Hot Pot
(Duck Jibuni Hot Pot with Kanazawa Tofu)
*Served warm in a small pot for one person.
1. Today's Dried Fish with Grated Daikon Radish
1. Recommended: Kanazawa Saishun Specialty "Egg Tempura" (with Noto Beef Shigure Simmered in Soy Sauce)
*Served freshly fried from the live kitchen.
We recommend eating it as our original TKG (Egg Tempura Over Rice)
1. Sakura Egg and Crab Roll
1. Rice (Hyakumangoku, Ishikawa Prefecture's original rice)
*Served in a clay pot to keep warm.
1. Miso soup
1. Seasoned seaweed
1. Instant pickled seasonal vegetables
1. Fruit of the day

[Menu example] (December 2025 - February)
1. Dried persimmon with white dressing
1. Shiokara squid with yuzu flavor
1. Hakusan firm tofu with moromi miso
1. Two types of sashimi
*Purchased from Omicho Market: White fish, sweet shrimp with kombu seaweed, and seasonal vegetables
1. Kanazawa oden (scallops and daikon radish)
1. Good luck hot pot
(Chicken jibuni-style hot pot with Kanazawa tofu)
*Served warm in a small pot for one person.
1. Taniguchiya's bite-sized fried tofu
1. Recommended: Kanazawa Saishun's specialty "Tamago Ten" (with crab meat)
*Served freshly fried from the live kitchen.
We recommend eating it as our original TKG (Tamago Ten Kake Gohan)
1. Kanazawa Saishun's special rolled omelet
1. Today's dried fish with grated daikon radish
1. Rice (Ishikawa Prefecture's original rice, Hyakumangoku)
*Served in a clay pot to keep warm.
1. Miso soup
1. Seasoned nori seaweed
1. Instant pickled seasonal vegetables
1. Today's fruit

【前菜】　　前菜三種
【お造り】　旬の鮮魚姿盛り
【蒸し物】　唐蒸し金沢彩旬風
【焼き物】　季節の鮮魚焼き魚
【揚げ物】　季節の天ぷら五種
【食事】　　握り寿司　お吸い物
【甘味】　　季節のあいす

September-November
[Small Dish] Persimmon Pickles
[Sashimi] Seared Bonito with Grated Daikon Radish and Ponzu Sauce
[Main Dish] Miso Hot Pot with Autumn Flavors and Chicken Dumplings
[Steamed Dish] Mushroom Chawanmushi with Silver Bean Paste
[Grilled Dish] Salt-Grilled Cutlassfish
[Main Dish] Freshly Steamed Rice, Pickles, Miso Soup, and One Rice Dish
[Dessert] Frozen Dessert

December-February
[Small Dish] Crab and Fish Salt Tossed with Salted Crab
[Sashimi] One Seasonal Sashimi (Large Plate)
[Grilled Dish] Crab Shell Gratin (Large Plate)
[Main Dish] Winter Vegetable and Chicken Miso Hot Pot (Large Pot)
[Fried Dish] Two Types of Seasonal Tempura (Large Plate)
[Main Dish] Rice Porridge or Udon Noodles
[Dessert] Frozen Dessert

*Due to procurement issues, the menu may change.

September-November
[Small Dish] Three Seasonal Appetizers
[Opening Soup] Autumn Sawani Soup
[Sashimi] Three Seasonal Sashimi
[Grilled Dish] Grilled Autumn Salmon with Sansho Pepper
[Main Dish] Grilled Noto Pork with Hoba Miso
[Vinegared Dish] Salmon Roe and Kaga Lotus Root Tossed
[Meal] Freshly Steamed Rice, Pickles, Miso Soup, and One Rice Side Dish
[Dessert] Frozen Dessert

December-February
[Small Dish] Three Seasonal Appetizers
[Sashimi] Two Seasonal Sashimi
[Grilled Dish] Japanese Black Beef and Jumbo Shiitake Mushroom Steak
[Main Dish] Cod Hot Pot
[Fried Dish] Three Seasonal Tempura
[Meal] Freshly Steamed Rice, Pickles, Soup, and One Rice Side Dish
[Dessert] Frozen Dessert

*Due to supply constraints, the menu may change.

September-November
[Small Dish] Five Seasonal Appetizers
[Opening Soup] Matsutake Mushroom Earthenware Pot
[Sashimi] Three Seasonal Sashimi
[Rice Dish] Turnip Mushrooms with Chrysanthemum Sauce
[Main Dish] Domestic Wagyu Beef Sukiyaki
[Fried Food] Three Types of Autumn Tempura
[Vinegared Dish] Sake-Steamed Autumn Salmon with Kinjiso Jelly
[Main Dish] Freshly Cooked Rice, Pickles, Miso Soup, and One Side Dish with Rice
[Dessert] Frozen Dessert with Fruit

1 February - February
[Small Dish] Five Seasonal Appetizers
[Soup] Crab and Fish Soup
[Sashimi] Three Seasonal Sashimi
[Main Dish] Winter Yellowtail Shabu-Shabu
[Fried Dish] Milt Tempura
[Vinegared Dish] Vinegared Crab
[Main Dish] Freshly Steamed Rice, Pickles, Miso Soup, and One Rice Dish
[Dessert] Ice Cream with Fruit
*Due to availability, the menu may change.

【先付】　　本日の先付
【お造り】　近海鮮魚三種盛り
【蒸し物】　茶碗蒸し
【焼き物】　能登豚の朴葉焼き
【天ぷら】　天婦羅3種盛合せ
【食事】　　ミニ玉子天丼

[Appetizer] Seasonal small dish
[Sashimi] Five kinds of local fresh fish
[Dishes on the table] Noto beef shabu-shabu
[Fried food] Assorted tempura of three kinds
[Meal] Rice, miso soup, pickles
[Sweets] Seasonal ice cream

September-November
[Small Dish] Persimmon Pickles
[Sashimi] Seared Bonito with Grated Daikon Radish and Ponzu Sauce
[Main Dish] Miso Hot Pot with Autumn Flavors and Chicken Dumplings
[Steamed Dish] Mushroom Chawanmushi with Silver Bean Paste
[Grilled Dish] Salt-Grilled Cutlassfish
[Main Dish] Freshly Steamed Rice, Pickles, Miso Soup, and One Rice Dish
[Dessert] Frozen Dessert

December-February
[Small Dish] Crab and Fish Salt Tossed with Salted Crab
[Sashimi] One Seasonal Sashimi (Large Plate)
[Grilled Dish] Crab Shell Gratin (Large Plate)
[Main Dish] Winter Vegetable and Chicken Miso Hot Pot (Large Pot)
[Fried Dish] Two Types of Seasonal Tempura (Large Plate)
[Main Dish] Rice Porridge or Udon Noodles
[Dessert] Frozen Dessert

*Depending on the availability of ingredients, the menu may change.

September-November
[Small Dish] Three Seasonal Appetizers
[Opening Soup] Autumn Sawani Soup
[Sashimi] Three Seasonal Sashimi
[Grilled Dish] Grilled Autumn Salmon with Sansho Pepper
[Main Dish] Grilled Noto Pork with Magnolia Leaf Miso
[Vinegared Dish] Salmon Roe and Kaga Lotus Root Tossed
[Meal] Freshly Steamed Rice, Pickles, Miso Soup, and One Rice Side Dish
[Dessert] Frozen Dessert

December-February
[Small Dish] Three Seasonal Appetizers
[Sashimi] Two Seasonal Sashimi
[Grilled Dish] Japanese Black Beef and Jumbo Shiitake Mushroom Steak
[Main Dish] Cod Hot Pot
[Fried Dish] Three Seasonal Tempura
[Meal] Freshly Steamed Rice, Pickles, Soup, and One Rice Side Dish
[Dessert] Frozen Dessert

*The menu may change depending on the ingredients.

September-November
[Small Dish] Five Seasonal Appetizers
[Opening Soup] Matsutake Mushroom Earthenware Pot
[Sashimi] Three Seasonal Sashimi
[Rice Dish] Turnip Mushrooms with Chrysanthemum Sauce
[Main Dish] Domestic Wagyu Beef Sukiyaki
[Fried Food] Three Types of Autumn Tempura
[Vinegared Dish] Sake-Steamed Autumn Salmon with Kinjiso Jelly
[Main Dish] Freshly Cooked Rice, Pickles, Miso Soup, and One Side Dish with Rice
[Dessert] Frozen Dessert with Fruit

12 ~February
[Small Dish] Five Seasonal Appetizers
[Soup] Crab and Fish Soup
[Sashimi] Three Seasonal Sashimi
[Main Dish] Winter Yellowtail Shabu-Shabu
[Fried Dish] Milt Tempura
[Vinegared Dish] Vinegared Crab
[Main Dish] Freshly Steamed Rice, Pickles, Miso Soup, and One Rice Dish
[Dessert] Ice Cream with Fruit

*The menu may change depending on the ingredients available.

[Appetizer] Seasonal appetizer [Sashimi] Crab sashimi and two kinds of sashimi [Hot pot] Crab sukiyaki [Grilled food] Grilled crab [Meal] Crab porridge Pickles [Dessert] Kaga Bocha Pudding The price of crab varies from 39,600 yen to 99,000 yen depending on the availability of crab. Please make a reservation after understanding this.