天婦羅と地酒 金沢彩旬 －JAPANESE CUISINE－

[Menu example] (September - November 2025)

1. Sweet shrimp with radish

1. Cod roe from shellfish

1. Three types of sashimi

*Today's white fish, swordfish marinated in kelp, Kaga gluten

1. Marinated tuna with grated yam

1. Kaga vegetable "Kinjiso" and fried rice

1. A pot of good luck

(Duck jibuni hotpot with Kanazawa tofu)

*Can be served warm in a small pot for one person.

1. Today's dried fish with grated daikon radish

1. Recommended: Kanazawa Saishun specialty "Tamagoten" (with simmered Noto beef)

*Freshly fried food is served from the live kitchen.

We recommend eating it as original TKG (egg tempura rice).

1. Sakura egg roll with crab

1. Rice (Ishikawa Prefecture's original rice, Hyakumangoku)

*Served in a clay pot to keep warm.

1. Miso soup

1. Seasoned seaweed

1. Instant pickled seasonal vegetables

1. Today's Fruit

[Menu example] (December 2025 - February 2026)

1. Dried persimmon with white dressing

1. Shiokara (Salted Squid) with Yuzu Flavor

1. Hakusan firm tofu and moromi miso

1. Two types of sashimi

*Purchased from Omicho Market: White fish, sweet shrimp marinated in kelp, and seasonal vegetables

1. Kanazawa Oden (Scallops and Daikon Radish)

1. A pot of good luck

(Chicken jibuni-style hotpot with Kanazawa tofu)

*Can be served warm in a small pot for one person.

1. Taniguchiya's Bite-sized Deep-fried Fried Tofu

1. Recommended: Kanazawa Saishun specialty "Tamagoten" (with crab meat)

*Freshly fried food is served from the live kitchen.

We recommend eating it as original TKG (egg tempura rice).

1. Kanazawa Saishun Special Rolled Egg

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 seaweed

1. Instant pickled seasonal vegetables

1. Today's Fruit