Seasonal Fish and Seasonal Vegetables Toto-zakura

The rich sweetness and ocean minerals of the Ishikawa natural rock oyster are concentrated. This is a summer delicacy that allows you to savor its full-bodied flavor.

A dish that highlights the rich flavor and texture of Noto Sazae. Enjoy the aroma of the sea that spreads with each bite.

A refreshing dish where the flavor of true mackerel, the lightness of yam, and the acidity of plum harmonize. Feel free to wrap it in seaweed as you like.

Goma Dare Buri - Fresh yellowtail with a rich sesame sauce. The umami of the yellowtail is complemented by the richness of the sesame.

Grilled water octopus sashimi is coated with green onion salt sauce. The texture of the suckers is irresistible!

The Noto fugu marinated in kombu is packed with umami. Please enjoy it with plenty of grated daikon and condiments.

Shirako of Noto fugu, grilled slowly on top of kombu, allowing the umami to transfer. It has a rich, melting texture and a fragrant depth.

Sweet long peppers grilled to a fragrant perfection over charcoal. Enjoy the thick, tender texture and the subtle sweetness of the ingredients.

The thick cucumber from Kaga vegetables is refreshing and has no strong flavor. You can dip it in moromi miso and ishiru mayo as you like and enjoy the crunch!

The beautiful purplish leaves of the Kaga vegetable 'Kintoki Greens'. The gentle dashi soy sauce and subtle sliminess make it perfect as a side dish for sake.

A classic obanzai from Kanazawa. The ume shell simmered dish is finished with a light broth and thick ume shells. The challenge is whether you can skillfully extract the liver with a toothpick!

Sawara, known as Spanish mackerel in Kanazawa. A rare cut around the dorsal fin bones. Enhanced flavor with Noto Ishiru and grilled to a fragrant finish over charcoal.

The delicate sweetness of red snow crab and the rich depth of miso. A luxurious gratin where the umami blends into a Japanese-style sauce.

A refined rolled omelette infused with the umami of crab and the aroma of perilla leaf.

Fresh white shrimp is lightly and crisply fried as tempura. You can enjoy its delicate sweetness and crispy texture.

The delicate flesh of young sweetfish and the unique bittersweetness of its innards. The crispy thin batter is enhanced by the deep umami of karasumi salt.

Enjoy the rich flavor of the fluffy fried horse mackerel and the refreshing acidity of the pickled shallot tartare. Please savor the contrast in textures with the crispy coating.

Delicately flavored conger eel lightly fried. A dish where the crispy batter beautifully contrasts with the tanginess and rich aroma of plum bonito.

The deliciousness of horse mackerel pairs well with the crunchy texture of seasoning vegetables. This is a refreshing summer rolled sushi.

A bucket arrangement beautifully garnished with sashimi, primarily featuring local fish.

A beautifully arranged bucket of sashimi featuring local fish and grilled nodoguro.

A bucket arrangement beautifully garnished with sashimi, centered around local fish.

A beautifully arranged bucket platter featuring seasonal fish sashimi and grilled Nodoguro.

A bucket arrangement beautifully garnished with sashimi, primarily featuring local fish.

A beautifully arranged platter of sashimi featuring local fish and grilled Nodoguro.

Sashimi of nodoguro with a rich layer of fat, grilled on the skin side. This luxurious dish allows you to enjoy the fragrant grilling and the sweetness of nodoguro. *The bones can be fried into bone crackers after your meal. Please ask the staff.

Produced in Noto, Ishikawa Prefecture. Smooth and pleasant texture seaweed served with vinegar.

Premium delicacy. Shark cartilage mixed with plum paste. Refreshing appetizer.

A homemade marinade that allows you to savor the umami of dried squid. The aroma of yuzu adds an accent.

A platter sourced from a long-established pickled vegetable shop in Kanazawa. The local favorite is bonito radish.

A delicacy unique to the Hokuriku region, featuring mackerel and flatfish pickled in rice bran. The deep umami from aging and the distinctive salty flavor are addictive.

Cold tofu topped with stir-fried jako (small dried fish) and green onions in sesame oil.

A potato salad for adults that allows you to enjoy the flavor of mackerel and the aroma of smoking.

A Japanese-style salad using Goro Island Kintoki, Kaga Lotus Root, and Kintoki Greens.

Using silky tofu from a long-established tofu shop in Kanazawa. This is a classic salad with smooth tofu.

Our proud homemade crab miso served on kelp and grilled over a charcoal grill. A perfect companion for your drinks with its flavor and aroma.

Kanazawa's local dish 'Duck Jibu-ni' is simmered with duck, sudare-fu, and vegetables in a sweet and savory broth.

Cooked at low temperature for a moist and juicy texture. When coated with sauce and taken in a big bite, it brings great satisfaction.

Tender duck meat simmered to a rosy color and grilled over charcoal. The richness of the fat and the special soy sauce broth are a perfect match.

Half 605 yen (tax included) A classic izakaya menu item with aosa seaweed, packed with the aroma of the sea.

This is our original shumai that allows you to fully enjoy the texture of shrimp and the sweetness of seafood.

A flavorful appetizer pizza with tuna sake stew and cheese.

The nodoguro, known as the 'king of white fish.' Carefully grilled over charcoal using natural salt. It is fluffy, fragrant, and the richness of the fat is superb.

Grilled salmon belly with rich fat, slowly cooked over charcoal, served with refreshing grated daikon ponzu sauce.

Half 1,298 yen (tax included) The large mackerel is thick and full of flavor. It is grilled to perfection over charcoal.

Please ask the staff for details.

The black grilled chicken, charred over charcoal flames, has exceptional flavor and aroma. Please enjoy it with yuzu pepper.

Tender chicken neck grilled over charcoal, served with a generous amount of refreshing grated daikon.

An assortment of daikon radish, kuruma-fu, red roll, white shrimp dumplings, and sardine fish balls.

A platter of daikon radish, kuruma-fu, red roll, white shrimp dumplings, sardine fish cake, meat inari, and octopus dumplings.

Fluffy dashimaki egg made with 'ichiban dashi' prepared daily with kombu and bonito.

Popular dashi-maki tamago topped with spicy mentaiko.

A rolled omelette with the saltiness of baby sardines and the flavor of green onions, perfect as a snack.

A representative Kaga vegetable. Please enjoy the sweetness of the sweet potato to the fullest.

Crispy tempura lotus root fried in a batter with the aroma of the sea.

The large shiitake mushrooms are very juicy when made into tempura.

Crispy deep-fried yam. Enjoy it topped with plenty of homemade tuna tartar.

Homemade fried pufferfish made with Noto's true pufferfish, full of flavor.

Crispy fried shrimp that can be eaten whole. The flavor of sweet shrimp pairs well with alcohol.

This is fried gas shrimp, a specialty of the Hokuriku region, where you can savor its rich flavor.

Homemade spring rolls wrapped with sardines and ume shiso, fried until crispy, in a bite-sized portion.

Juicy chicken karaage coated with a sweet sauce made from Ono soy sauce.

Crispy on the outside, juicy on the inside. A new standard of Kanazawa oden, deep-fried daikon soaked in broth.

The fatty Nodoguro is exquisite even as a sushi stick. When grilled, the fat melts and the umami spreads.

Pressed sushi with sweet shrimp that has a strong chewy sweetness. A dish to enjoy with all five senses.

Grilled rice ball topped with Namba miso and perilla leaves. Please enjoy wrapped in seaweed.

A light dish with the aroma of Ichiban dashi and tea. Ume/Saba Heshiko 693 yen (tax included) Salmon 803 yen (tax included)

This is a miso-based zosui with a rich flavor of fish, crab, seaweed, and egg.

A flavorful fish soup made with the catch of the day and Koshihikari rice from Hakusan. Rice only 308 yen (tax included) Fish soup only 385 yen (tax included)

Rich hojicha ice cream sandwiched in crispy monaka.

Homemade crème brûlée with a hint of Ono soy sauce.

Refreshing dessert. Please ask the staff for details.