TateyamaKaisekiCourse¥17,600

Savor the flavors of Kaga to your heart’s content

先付/ Small appetizer：鱧照り焼き 有馬山椒 蛇腹胡瓜 酢取り茗荷 土佐酢
Glaze-grilled conger pike with bellows shaped cucumber, vinegared myoga ginger
With simmered Japanese pepper called Arima sansho
前菜/ Seasonal appetizer：かぼす釜 お浸し 占地茸 菊菜 黄菊 / 子持ち鮎昆布巻き煮
小鯛小袖寿司/粟麩田楽/恵比寿 新銀杏 松葉
Stuffed Kabosu citrus with seasoned shimeji mushroom, edible chrysanthemum leaves
and yellow chrysanthemum /Simmered sweetfish with roe rolled with kelp/
Pressed seabream sushi / Millet bran with sweet miso paste/
Jelled fish broth with Egg and gingko nuts
御椀/ Soup type appetizer：加賀蓮根擦り流し 巻海老 錦秋豆富 印元 青柚子
Pureed lotus root soup with Japanese tiger prawn and steam andfried tofu blender with seasonal vegetables
御造り/Sashimi (raw fish) dish：車鯛昆布締め 甘海老 烏賊
Beautifully arranged raw fish of John Dory permeated kelp,
Northern shrimp and cuttlefish
中皿/ Warm dish : 玉地蒸し 松茸 百合根 三つ葉 振り柚子
Savory steamed egg custard with matsutake mushroom. Lily bulb and trefoil
焼物/ Deep-fried dish :口細鰈唐揚げ 万願寺唐辛子 五郎島金時芋 煎り出汁 浅葱 紅葉卸
Deep-fried flounder with Manganji chili and Gorojima sweet potato
煮物/Simmered dish：治部煮 合鴨 舞茸 簾麩 加賀蓮根 山葵
Kanazawa a style simmered wild duck meat together with maitake mushroom.
Japanese mustard spinach, Kaga lotus root and bran
お食事/ Noodles：加賀手打ち蕎麦 汐露 又は おぼろ昆布煮麺
Chilled homemade buckwheat noodles (soba) served with tasty dashi dipping sauceorJapanese thin wheat noodles (Somen noodles) and shredded tangle in soup
水菓子/ Dessert: 金沢あんみつ 無花果 マスカット 能登大納言餡 加賀棒茶蜜
Kanazawa a style Anmitsu (agar jelly, boiled azuki beans, bean jam) withFig, muscat and azuki bean jam served with roasted sweet Kaga green tea syrup

HakusanKaisekiCourse ¥24,200
Savor the flavors of Kaga to your heart‘s content
前菜/Seasonal appetizer： 毛蟹紅葉寄せ 生姜/かぼす釜 白和え 巻海老 占地 印元/子持ち鮎昆布巻き煮/ 烏賊菊寿司/河豚粕漬Hair crab in savory Japanese fish broth /Stuffed Kabosu citrus with tiger prawn, shimeji mushroom andKidney beans dressed with tofu dressing/Simmered sweet-fish with roe rolled with kelp/
Chrysanthemum shaped squid sushi /Pickled blowfish in sake less
御椀/Soup type appetizer：土瓶蒸し 松茸 めぎすつみれ 巻湯葉 新銀杏 結び三つ葉 酢橘Matsutake mushroom, firetail dottyback fish ball, yuba (soymilk skin) and knotted trefoil withJapanese broth steam-boiled in earthenware teapot
御造り/Sashimi (raw fish) dish: 鯛 甘海老 活大梅貝

Beautifully arranged fresh raw fish of sea bream,
northern shrimp and giant ivory shell served with assortment
中皿/Chilled dish：加賀蓮根三昧 鱧香煎揚げ 活鮴唐揚げ 万願寺蓮根鋳込み
蓮玉 蓮煎餅 新銀杏 松葉 能登揚浜塩 酢橘
Deep-fried pike conger dusted with roasted rice crackers/Deep-fried Japanese rockfish/
Stuffed deep-fried Manganji chili with grated lotus root /Grated lotus root ball/
Deep-fried lotus root chips and gingko nuts
焼物/Grilled dish: 大鯛唐蒸し 無花果胡麻味噌 恵比寿 胡桃甘露煮
Stuffed seabream with soy pulp and vegetables served with fig with sesame miso,jellied fish broth with egg and sweet-simmered walnuts
煮物/Simmered dish：治部煮 黒毛和牛薄焼き 翡翠茄子 舞茸 簾麩 山葵

Kanazawa a style simmered Japanese black together with Hisui eggplant,
Maitake mushroom and wheat gluten and Japanese
御食事/ Noodle or rice：加賀手打ち蕎麦 汐露 又は 鮭茶漬け
Chilled homemade buckwheat noodles (soba) served with tasty dashi dipping sauce
orRice soup with salmon
水菓子/Fruits：葡萄寄せGrape jelly
甘味/Japanese sweets: 能登大納言ぜんざい 白玉
Sweet Noto Dainagon azuki beans soup with sticky rice ball

Kenroku Kaiseki Course ¥33,000
Savor the flavors of Kaga to your heart’s content

先付/Appetizer：毛蟹 脚 紅葉寄せ 金時草 つる紫 千鳥酢 卸し生姜
Boiled hair crab meat served with Autumn leaf-shaped carrot and gingko leaf-shaped pumpkin
in Savory jelly served with Okinawan spinach and Indian spinach
前菜/Seasonal appetizer: かぼす釜 白和え 巻海老 占地 印元/活鮴唐揚げ/
鰈香煎揚げ/新銀杏 松葉/干口子火取り
Stuffed Kabosu citrus with tiger prawn, shimeji mushroom and Kidney beans dressed with tofu dressing/
Deep-fried Japanese rockfish/Deep-fried flatfish dusted with roasted rice crackers/
Seasonal gingko nuts/ Dried Sea cucumber ovaries
御椀/Soup type appetizer： 土瓶蒸し 松茸 鱧 結び三つ葉 酢橘Matsutake mushroom, conger pike and knotted trefoil with Japanese brothsteamed-boiled in earthenware teapot
御造り/Sashimi dish: あこう薄造 ポン酢 浅葱 紅葉卸 鯛 甘海老
Beautifully arranged sashimi of thin sliced pheasant grouper, sea bream and Northern shrimp
中皿/Meat dish：和牛ヒレステーキ 万願寺唐辛子 小蕪 能登揚浜塩 山葵Japanese Wagyu fillet steak with Manganji chili and Baby turnip served with Agehama salt
焼物/Grilled dish: 甘鯛若狭焼 蓮芋梅衣和え 舞茸金平 矢生姜

Wakasa style（simple recipe practiced by fisherman of Wakasa bay）broiled tilefish served withgiant elephant ear taro dressed with Japanese plum sauce and sauteed maitake mushroom
蒸し物/Steamed dish：加賀蓮根蓮蒸し 穴子山椒焼き 銀杏 蓮根煎餅 染庵 山葵Steamed grated lotus root with broiled conger eel with Japanese pepper and gingko nuts
お食事/Soba Noodles：松茸蕎麦 柚子
Chilled homemade buckwheat noodles (Soba) with Matsutake mushroom

水菓子/fruits：ルビーロマン 加賀しずく
Ruby Roman grapes and Japanese pear from Kaga
甘味/Japanese sweets：五郎島金時芋 蒸し羊羹
Steamed Gorojima Kintoki sweet potato paste agar

HoudatsuKaisekiCourse ¥41,800
Savor the flavors of Kaga to your heart’s content

先付/Small appetizer： 毛蟹 脚 身 金時草 つる紫 千鳥酢 卸し生姜
Boiled Hair crab meat served with Okinawan spinach andtsuruna greens with mild vinegar sauce
前菜/Seasonal appetizer：/ 鱧香煎揚げ/活鮴唐揚げ/干口子火取り/蓮煎餅 新銀杏 松葉/能登揚浜塩 酢橘
Deep-fried pike conger dusted with roasted rice crackers/Deep-fried flatfish/
Sea cucumber ovaries/ lotus root crackers and Seasonal gingko nuts
御椀/Soup type appetizer：甘鯛一汐焼き 松茸 白山豆富 三つ葉 青柚子
Clear soup with broiled tilefish with salt, Matsutake mushroom andthick and smooth tofu
御造り/Sashimi dish： おこぜ薄造り ポン酢 浅葱 紅葉卸 あこう 甘海老
Beautifully arranged raw fish of thin sliced Okoze stone fish,pheasant grouper and northern shrimp
焼き物/Grilled dish： 塩釜焼き 鮑 松茸 新銀杏 酢橘
Roasted abalone in salt crust with matsutake mushroom and seasonal gingko nuts
煮物/Simmered dish： 治部煮 黒毛和牛ヒレ 小松菜 小玉葱 結び簾麩 山葵

Kanazawa a style simmered Japanese black filet together withJapanese mustard spinach,baby onion and knotted wheat gluten
お食事/Rice and soup： 土鍋炊き松茸御飯 加賀蓮根汁 香の物
Earthen pot Matsutake rice and pureed Kaga lotus root soup

水菓子/fruits： ルビーロマン 加賀しずく
Ruby Roman grapes and Japanese pear from Kaga

甘味/Japanese sweets： 五郎島金時芋 蒸し羊羹
Steamed Gorojima Kintoki sweet potato paste agar