course meal

Fee] 14,000 yen (including tax and service charge)
Number of items] 8 items

Aoi (hollyhock)" - Menu from April 16th to June 3rd.
　
Asparagus tofu
　　　　　　　　Scallops Mentaiko
　　　　　　Kaga Tai cucumber and
　　　　　　　　　type of shiitake mushroom (Lentinula edodes)
　　　　　　　　Crab with ginger sauce
　
Soup - Undan fukashi
　　　　　　　　water shield (water shield) yuzu
　
assorted sashimi
　
simmered dish - jibe-bowl
　
grilled sparrowhawk (Kanazawa Port) and eggplant with sake-soy sauce
　　　　　　　　shallot
　
Vinegared pickled ayu fish
　　　　　　　　Kaga lotus root Potato
　
Food: Octopus (from Kanazawa Port) and
　　　　　　　　　Rice cooked with Warabi
　　　　　　　　Aka-dashi soup stock
　
After lunch Fruit Mitsu-mame
　　　　　　　　strawberry, young peach, sweet summer
　　　　　　　　Okunoto salt cider
　　　　　　　　powdered green tea (steamed and dried before being stone-ground)

A 900 yen (tax included) per person will be charged for the use of a private room.
Click here to make a reservation

Fee] 18,000 yen (including tax and service charge)
Number of items] 9 items

Hourai" - Menu from April 16 to June 3 - "Hourai".
　
Asparagus tofu
　　　　　　　　Scallops Mentaiko
　
| Pickled ayu fish with sweet vinegar and soy sauce
　　　　　　chicken clams and lotus root with sake-soy sauce
　　　　　　Yoshino-dori of suzuki (from Kanazawa Port)
　　　　　　　　mizuna (Brassica rapa var. nipposinica)
　　　　　　Kaga Tai cucumber and
　　　　　　　　(barley flour, etc.) shiitake mushroom (Lentinula edodes)
　
Bamboo shoot manjuu
　　　　　　　　Kahokigata Komatsuna Plum somen Kinomame
　
assorted sashimi
　
simmered dish - jibe-bowl
　
Grilled rei (from Kanazawa Port) and
　　　　　　　　　Goroshima kintoki aromatic baked cake
　　　　　　　　fried kintoki herb with two fried beans
　
Vinegared vinegared trout and
　　　　　　　　　Seared squid (from Kanazawa Port)
　　　　　　　　Warabi, tomato, dressing
　
Meal: Sukiyaki rice with Japanese black beef
　　　　　　　　Aka-dashi soup stock
　
After lunch Fruit Mitsu-mame
　　　　　　　　strawberry, young peach, sweet summer
　　　　　　　　Okunoto salt cider
　　　　　　　　powdered green tea (steamed and dried before being stone-ground)

A 900 yen (tax included) per person will be charged for the use of a private room.
Click here to make a reservation

Fee] 17,800 yen (including tax and service charge)
Number of items] 9 items

... The first part of the article.
Appetizers
clear broth soup, with ingredients and garnish floating in and on it
kanji "build" radical at right
type of bowl used for serving rice
Wagyu Beef Meat on a Stone Burner
Vinegared
Dining
After dinner

A 900 yen (tax included) per person will be charged for the use of a private room.
Click here to make a reservation

【料金】17,000円（税サ込）
Number of persons] 1 to 6 persons
【時間】90分
All you can drink] No

Course Content

■Previously

■ construction

■能登牛

■Vegetables

■越中氷見うどん

■After dinner

【開催期間】2025年6月30日まで
【来店時間】17時00分～20時00分
Reservation deadline] Same day (Please make a reservation by 2:00 p.m.)
*[Please call for reservations of 5 or more people.

Fee] 9,000 yen (including tax and service charge)
Number of persons] 1 to 6 persons
【Time】120 min.

■Previously

■ construction

■Salad

Tempura assortment

Rice, miso soup, pickles

■After dinner

Visiting Hours] 5:00 p.m. to 7:00 p.m.
Reservation deadline] Same day (Please make a reservation by 2:00 p.m.)
*Photographs are for reference only. The menu is subject to change depending on the availability of ingredients.

【開催期間】2025年6月30日まで
【来店時間】17時00分～20時00分
Reservation deadline] Same day (Please make a reservation by 2:00 p.m.)
*[Please call for reservations of 5 or more people.

【料金】17,000円（税サ込）

... The first part of the article.
sashimi
Salad
・能登牛の石焼
Dining
After dinner