Charcoal Grill Restaurant Kanazawa Gin

We will serve fish that allows you to feel the seasons of Hokuriku, each prepared with matching seasonings. This is an assortment of sashimi where you can appreciate the creativity of each dish. We recommend one plate per person.

This is a limited menu available from November 6 to the end of December, and it is one of Kanazawa's specialties. The dish enhances the umami by using the appropriate salt concentration during boiling, and it is visually beautiful, featuring the vibrant red meat served with both inner and outer roe.

We carefully select fresh mackerel and thoroughly minimize oxidation during the cooking process, resulting in a completely odorless and smooth texture. It contains many healthy condiments such as myoga, green onions, and sesame, and has a gentle flavor with low salt content.

We carefully select pure white milt without any blood and serve it with our homemade ponzu sauce. Its very creamy texture and umami pair perfectly with sake!

This is a traditional Japanese dish that requires the slices to be so thin that the pattern of the plate can be seen through them, while also ensuring that the thickness and width are uniform. It is a luxurious dish that allows you to enjoy the resilient white fish with homemade ponzu made from 100% freshly squeezed bitter orange juice and various condiments. It is a dish that tests the skills of a Japanese (washoku) chef, but I am confident in presenting it.

Available seasonally from July to August, we serve large, plump rock oysters raw. The oysters, enjoyed with our homemade ponzu made from 100% freshly squeezed sudachi and plenty of condiments, are exquisite and truly deserving of the title 'milk of the sea'.

This eel is the only one farmed in Noto, and we carefully select individuals weighing over 800 grams for our store. Thanks to thorough water quality management and quality control, there is no unpleasant odor, and by using 'Kakuhana's Hama Salt,' which is designated as an important intangible folk cultural asset by the national government for seasoning, you can fully enjoy the pure umami of the eel. *Since it takes several years for individuals to grow over 800 grams, sales are irregular. For more details, please contact our store.

This is a Kanazawa specialty made from carefully selected individuals weighing over 300g, known for their rich fat and excellent freshness, with a charcoal aroma enveloping the fat.

This dish features carefully selected firm sweetfish grilled over charcoal to retain moisture, with the scales beautifully removed using a technique that only strips the scales, then deep-fried in oil. The scales are crispy and can be enjoyed as a snack, while the intense umami of the fish is overwhelming. This is a recommended dish from our grand menu.

Available seasonally from June to the end of August, we prepare the sweetfish that is kept alive in the restaurant by killing it upon order and grilling it with salt. The slight bitterness of the liver and the umami enhanced by the salt will make it the perfect accompaniment for sake. We carefully grill it over charcoal so that you can eat it from the head, while paying close attention to ensure that the flesh does not lose its moisture.

This is a limited menu available from September to October, where all the bones of the Pacific saury are removed, and the liver is pureed and used as liver soy sauce while grilling. The bitterness of the liver and the umami of the Pacific saury are complemented by the smooth texture of the okra, making this our recommended autumn dish.

This is a limited menu item available from March to May, featuring thick cuts of Spanish mackerel coated with our homemade wood bud miso and grilled over charcoal, allowing you to experience the essence of spring. It is a charcoal-grilled dish unique to Japanese cuisine, where you can enjoy the fluffy texture of the mackerel, the refreshing aroma of the wood buds, and the sweetness of the miso.

We grill very carefully processed boar meat received from 'Mitani Gibier' located in the Mitani area of Kanazawa City over charcoal. There is no odor at all, and the umami and the crispy texture of the fat evoke the sweetness of nature's bounty. The thickness of the fat may vary by season, but it is available year-round.

A traditional Japanese egg dish, the 'dashimaki' is so rich in dashi that some customers even refer to it as a drink. It is slightly larger than other dishes, so we also accept smaller sizes.

A simmered dish made with bear and wild boar meat sourced from Kanazawa, cooked together with finely sliced burdock root. Each type of meat is characterized by its lack of gamey flavor and very sweet fat. The amount of fat varies with the seasons, but it is prepared to be enjoyed year-round.

Large domestic clams are prepared in a warm sake steam. The flavor of the broth from the domestic clams is top quality, and the firm meat is a must-try!

A representative local dish of Kaga cuisine, a simmered dish that allows you to fully enjoy the flavor of duck meat.

A dish made by gently simmering abalone with sake and kelp until tender. It is cooked with broth made from clams, resulting in a rich umami flavor! It pairs excellently with sake and can be enjoyed as an appetizer to stimulate appetite, a palate cleanser during meals, or a light snack to savor after dinner.

The young horse mackerel soaked in a sweet vinegar infused with our homemade bonito flakes blends its own fat with the vinegar to create the ultimate umami flavor. It can be enjoyed widely, whether you have a lack of appetite or want an extra dish after a meal.

We serve seasonal vegetables mixed with our homemade sesame-based dressing. The rich sesame dressing has a hint of sweetness, and the acidity is mild, allowing you to fully enjoy the texture and freshness of the vegetables with plenty of umami.

The tenderloin, which is the most tender and rare part, is made into tempura with perilla leaves.

This is a seasonal limited dish available from April to around Golden Week in May, made with 100% white fish tempura. The batter that wraps around the white fish is kept to a minimum, resulting in a very light tempura where each piece is barely connected. What is noteworthy is its 'sweetness,' which is so sweet that it changes the common perception of fish, so please be sure to experience it.

Available seasonally from mid-November to early March, the milt, carefully fried at low temperatures, is fluffy and creamy. The umami is strong, allowing you to savor the flavor of the ingredients very well. Please be careful as it is very hot inside, and enjoy it without burning yourself.