天婦羅と地酒 金沢彩旬 －JAPANESE CUISINE－

June~August

[Small dish] Five kinds of seasonal appetizers

[Sashimi] Three types of seasonal sashimi

[Grilled dish] Grilled sea bass in oil

[Main dish] Grilled eggplant and domestic beef with dengaku miso

[Fried food] Conger eel and summer vegetable tempura

[Vinegared dish] Brown octopus with vinegared miso

[Meal] Freshly cooked rice, pickles, miso soup, rice

[Sweets] Seasonal ice cream with fruit

September~November

[Small dish] Five kinds of seasonal appetizers

[First dish] Matsutake mushroom in earthenware pot

[Sashimi] Three types of seasonal sashimi

[Rice dish] Turnip steamer, chrysanthemum paste

[Main dish] Sukiyaki made with domestic Wagyu beef

[Fried food] Three kinds of autumn tempura

[Vinegared dish] Steamed autumn salmon with sake and red jelly

[Meals] Freshly cooked rice, pickles, miso soup, and rice

[Sweets] Frozen dessert with fruit

*The menu may change depending on the ingredients available.