TateyamaKaisekiCourse¥17,600

Savor the flavors of Kaga to your heart’s content

先付/ Small appetizer：子持ち鮎山椒煮 ひすい茄子 針生姜 防風
Simmered Ayu with roe with Japanese pepper together with Jade green eggplant
前菜/ Seasonal appetizer：かぼす釜 白和え 柿 胡桃 占地茸 隠元
手綱寿司 巻海老 細魚 胡瓜 穴子八幡巻 玉子松風 河豚煮凍り
Stuffed Kabosu citrus with Japanese persimmon, walnuts, shimeji mushroom and kidney beans dressedwith tofu dressing/ Colorful rolled sushi with tiger prawn, half beak and cucumber/
Simmered burdock rolled with sea eel/Sweet egg loaf mixed with fish paste/ Jellied blowfish broth
御椀/ Soup type appetizer：奉書巻 蛤 つる菜 錦秋豆腐 柚子
Clear soup with sake steamed cherrystone clam rolled with thinly sliced daikon radish,
New Zealand spinach and deep-fried tofu mixed with carrot,
wood ear mushroom and edible chrysanthemum
御造り/Sashimi (raw fish) dish：白身魚昆布〆 甘海老 大梅貝
Beautifully arranged seasonal fresh sashimi of white-fleshed fish permeated kelp,
Northern shrimp and giant ivory shell
中皿/ Warm dish : 丸玉地蒸し 銀杏 芽葱 生姜染め庵
Savory steamed egg custard with ginkgo nuts covered with thick ginger sauce
焼物/ Deep-fried dish : 大鯛姿盛り 紅葉鯛木の芽焼き 松茸 菊菜 おひたし 矢生姜
Broiled whole seabream with young sansho leaves served withSeasoned matsutake mushroom and boiled edible chrysanthemum
煮物/Simmered dish：治部煮 合鴨 舞茸 小松菜 簾麩 石川芋 山葵Kanazawa a style simmered wild duck meat together with maitake mushroom.
Japanese mustard spinach, Ishikawa taro 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: 五郎島金時芋ババロア 加賀棒茶蜜
GOROJIMA sweet potato Bavarian cream with Kaga-bocha（lightly roasted green tea） molasses

HakusanKaisekiCourse¥24,200
Savor the flavors of Kaga to your heart‘s content
先付/ Small appetizer：蛤酒蒸し 菊蕪甘酢漬け 寄せ酢 生姜 防風

Sake-steamed clam with vinegared turnip shaped like chrysanthemum
前菜/Seasonal appetizer：かぼす釜 白和え 巻海老 零余子 菊菜 図合蟹紅葉寄せ 子持ち鮎甘露煮 鱧棒寿司 玉子松風

Stuffed Kabosu citrus with tiger prawn, Mukago yam and edible chrysanthemum
dressed with tofu dressing/Jellied fish broth with snow crab/ Caramelized ayu with roe/Pressed conger pike sushi /Sweet egg loaf mixed with fish paste
御椀/Soup type appetizer：丸仕立て 丸豆富 松茸 芽葱 露生姜

Clear soup with soft shelled turtle tofu and Matsutake mushroom
御造り/Sashimi (raw fish) dish: 河豚うす造り 甘海老 白身昆布〆

Beautifully arranged seasonal sashimi of thin sliced puffer fish, Northern shrimp andwhite-fleshed fish permeated kelp
中皿/Chilled dish：鮴唐揚げ 松笠海老真丈 万願寺唐辛子 新銀杏 松葉 加賀蓮根 五郎島芋Deep-fried rockfish/ Deep-fried prawn dumpling coated with finely sliced almond/Manganji chili and gingko nuts/Kaga lotus root and Gorojima sweet potato chips
台の物/ Warm dish : 湯鯛 金時草 生姜 みぞれ酢 自家製柚子胡椒

Broiled seabream and Okinawan spinach with grated white radish andhomemade yuzu citrus chili paste
煮物/Simmered dish：治部煮 黒毛和牛うす焼き 小松菜 小玉葱 簾麸Kanazawa a style simmered Japanese black together with Japanese mustard spinach,baby onion and wheat gluten
御食事/ Noodle or rice：加賀手打ち蕎麦 汐露 又は 河豚雑炊
Chilled homemade buckwheat noodles (soba) served with tasty dashi dipping sauceorRice soup with pufferfish
水菓子/Fruits：洋梨コンポート

Pear compote
甘味/Japanese sweets: 栗蒸し羊羹

Steamed azuki beans paste agar with chestnuts

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

先付/Appetizer：図合蟹 蟹身紅葉寄せ 又は 香箱蟹 金時草湯葉巻 防風
Boiled hair crab meat served with Autumn leaf-shaped carrot and gingko leaf-shaped pumpkin
in Savory jelly with Okinawan spinach and edible Indian spinach flower
前菜/Seasonal appetizer: 鮴唐揚げ 松笠海老真丈 干口子火取り 新銀杏 松葉 加賀蓮根 五郎島金時芋Deep-fried rockfish/ Deep-fried prawn dumpling coated with finely sliced almond/
Dried sea cucumber ovaries and ginkgo nuts/

Kaga lotus root and Gorojima sweet potato chips
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: 河豚薄造り 活大梅貝 甘海老
Beautifully arranged sashimi of thin sliced puffer fish, giant ivory shell and Northern shrimp
中皿/Meat dish：鮑風味焼き アスパラガス 檸檬
Sauteed abalone with butter served with green asparagus and lemon
焼物/Grilled dish: 甘鯛若狭焼き 松茸 菊菜 おひたしWakasa style（simple recipe practiced by fisherman of Wakasa bay）broiled tilefish served withMatsutake mushroom and seasoned edible chrysanthemum
煮物/Simmered dish: 治部煮 黒毛和牛 小玉葱 結び簾麩 小松菜 山葵

Kanazawa a style simmered Japanese black together with baby onion,knotted bran and Japanese mustard spinach
お食事/Rice：昆布〆鯛茶漬け
Rice soup with seabream permeated kelp
水菓子/fruits：洋梨コンポート
Pear compote
甘味/Japanese sweets：栗蒸し羊羹
Steamed azuki beans paste agar with chestnuts

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

先付/Small appetizer： 香箱蟹 千鳥酢 金時草湯葉巻 防風

Boiled Kobako crab (Female snow crab) with Okinawan spinach rolled with yuba (tofu-skin)
御椀/Soup type appetizer：のど黒一汐焼き 松茸 白山豆富 三つ葉 青柚子
Clear soup with broiled rosy seabass with salt, Matsutake mushroom and thick and smooth tofu

御造り/Sashimi dish： 河豚薄造り ポン酢 薬味 甘海老 煽り烏賊 このわた
Beautifully arranged raw fish of thin sliced blowfish served with citrus vinegar,
Northern shrimp, bigfin reef squid and salted sea cucumber guts

中皿/Boiled dish：茹で図合蟹 蟹酢 蟹味噌玉地蒸しBoiled snow crab and savory steamed egg custard with brown cream of crab

焼き物/Grilled dish： 和牛ヒレステーキ アスパラガス 小玉葱 クレソン

Wagyu filet steak with green asparagus, baby onion and watercress

蒸し物/Steamed dish： 加賀蓮根もち 丸いこみ 共地庵 生姜 芽葱
Stuffed Lotus root-starch dumpling with soft-shelled turtle dressed with a thick starchy sauce

お食事/Rice and soup： 土鍋炊き松茸御飯 お味噌汁 香の物
Earthen pot Matsutake rice and Ｍiso soup

水菓子/fruits： ぶどう寄せ
Ｇｒａｐｅ ｊｅｌｌｙ
甘味/Japanese sweets： 栗蒸し羊羹
Steamed azuki beans paste agar with chestnuts