Izakaya Hanagumi
居酒屋 花組
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A seafood izakaya where you can savor seasonal delicacies from Hokuriku
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This course features seasonal dishes made with local ingredients, focusing on seafood from the Hokuriku region, and includes all-you-can-drink. The course is served as individual portions so that each guest can enjoy their own selection. *The photo is for illustrative purposes only. *The last order for the all-you-can-drink option is 90 minutes after seating.
This course features seasonal dishes made with local ingredients, focusing on seafood from the Hokuriku region, and includes all-you-can-drink. The course is served as individual portions so each guest can enjoy their own selection. *The photo is for illustrative purposes only. *The last order for the all-you-can-drink option is 90 minutes after seating.
Enjoy blackthroat seaperch and yajimon to your heart’s content! This course features blackthroat seaperch prepared with carefully selected local ingredients—a must-try when visiting Kanazawa! ♪ Each dish is served individually so you can savor every course on its own. (Please note that this course does not include all-you-can-drink.) *Photo for illustrative purposes only
Indulge in all the flavors of blackthroat seaperch and yajimon! This course features blackthroat seaperch prepared with carefully selected local ingredients—a must-try when visiting Kanazawa! ♪ Each dish is served individually so you can enjoy the full course at your own pace. Includes 120 minutes of all-you-can-drink! (Last order: 90 minutes) *Photo for illustrative purposes only
This course features seasonal dishes made with local ingredients, focusing on seafood from the Hokuriku region, and includes all-you-can-drink. The course is served as individual portions so that each guest can enjoy their own selection. *The photo is for illustrative purposes only. *The last order for the all-you-can-drink option is 90 minutes after seating.
This course features seasonal dishes made with local ingredients, focusing on seafood from the Hokuriku region, and includes all-you-can-drink. The course is served as individual portions so that each guest can enjoy their own selection. *The photo is for illustrative purposes only. *The last order for the all-you-can-drink option is 90 minutes after seating.
Enjoy blackthroat seaperch and other local delicacies to your heart’s content! This course features blackthroat seaperch prepared with carefully selected local ingredients—a must-try when visiting Kanazawa! ♪ Each dish is served individually so you can savor every course on its own. (Please note that this course does not include all-you-can-drink.) *Photo for illustrative purposes only.
Indulge in all the flavors of blackthroat seaperch and yajimon! This course features blackthroat seaperch prepared with carefully selected local ingredients—a must-try when you visit Kanazawa! ♪ Each dish is served individually so you can enjoy the full course at your own pace. Includes 120 minutes of all-you-can-drink! (Last order 90 minutes in) *Photo for illustrative purposes only
The all-you-can-drink option is available for 90 minutes from the start of your session, and seating is limited to 120 minutes. Drinks are served in individual glasses. *Each guest must order at least two food items.
Luxuriously compare the famous sake of Ishikawa. For those seeking a special cup. <Brands> 1. Nouguchi Naohiko Research Institute Junmai Unfiltered Nama Sake 2. Gorin Junmai Daiginjo Nama Sake 3. Yoshidagura Million Stones White Yamahai Junmai
For those who prioritize sharpness. Pairs excellently with food. <Brands> 1. Shishi no Sato Junmai Super Dry 2. Tedori River Meiryu Junmai Daiginjo 3. Kagatobi Gokkan Junmai
Experience the flavors of Noto with three varieties. Enjoy a small travel feeling with these uniquely characterized local sakes. <Brands> 1. Sogen Junmai Ishikawamon 2. Chikuyou Noto Junmai 3. Iketsuki Junmai Sake
(Umami, 16 degrees) The umami of the rice is fully extracted, and the harmony of spiciness and deliciousness spreads pleasantly, making it an ideal junmai sake that does not become tiresome to drink during meals.
(Dry, 16 degrees) Despite being a dry sake with a sake meter value of around +10, you can enjoy a well-balanced flavor without any bitterness in the aftertaste. The key flavor profile is 'refreshing aroma and a clean finish.'
(Rich sake, 16 degrees) A modest and elegant aroma, with the moment it touches the mouth, the umami of the sake spreads along with a harmonious and beautiful acidity and amino acids. The aftertaste is long, and the impactful deliciousness characteristic of Yuuho rushes in.
(Dry, 15 degrees) This junmai sake is carefully crafted during the harsh winter season, which is the most suitable time for sake brewing, using low-temperature fermentation. It is a dry sake with a refreshing and crisp finish, while the rich flavor of the rice spreads generously, making it a 'delicious dry sake'.
Using the sake rice 'Ishikawamon' grown in Noto, this is a true local sake brewed with underground water from Noto. It has a soft, dry flavor that is enjoyable every day, paired with the blessings of the sea and mountains, and is never tiresome.
(Light and clean, 15 degrees) There is a brewery in Nakanoto Town at the entrance of the Noto Peninsula, and the natural taste that purely pursues umami captivates those who drink it without being overpowering. Please enjoy it with a relaxed and honest feeling.
(Super Dry, 16 degrees) A crisp mouthfeel, characterized by a clean umami flavor and a gentle aroma and rich taste unique to Omachi rice.
(Rich and sweet, 16 degrees) Brewed with Noto rice, water, and skill, this junmai sake possesses both strength and a smooth finish, creating a well-balanced flavor. The sweetness, acidity, bitterness, and umami are harmoniously blended, allowing you to enjoy these flavors in one sip, making it a junmai sake that pairs well with meals.
(Aged sake, 15 degrees) Finished dry with a rich umami flavor that has a sharp taste, made with ginjo and junmai brewing methods, and carefully aged in the brewery. A calm and relaxed taste that is 'Yuyuu'.
(Rich fragrant sake, 17 degrees) This sake allows you to experience the terroir using rice grown in the same water source and air. It has a fragrance reminiscent of Eastern flowers, a silky smooth texture, and a milky richness.
(Rich, 15 degrees) Often referred to as the representative of Yamahai Junmai Sake, Tengumai is a classic and flagship product. It features a unique and rich flavor profile with a harmonious balance of strong aroma and acidity. The deep yellow color is also a visual delight.
(Pressed flavor, 17 degrees) Kikuhime's Yamahai has a unique fragrant aroma, rich and concentrated umami that melts from the finest Yamada Nishiki, and a taste with a refreshing acidity. Those who like it will be completely hooked; this is the 'strong-bodied men's sake' that is Kikuhime's Yamahai Junmai sake.
(Slightly sparkling, 13 degrees) This sake features the unique mineral taste and clear flavor of the Ishikawa sake rice 'Million Stone White,' which debuted in 2020. It has a fresh bottling method that gives a slight effervescence.
(Goku flavor, 17 degrees) An alcohol with a gentle apple-like aroma, balanced acidity, and a firm structure, giving an overall crisp, refreshing, and fresh impression.
(Aromatic sake, 16 degrees) We want many people to feel that 'sake is delicious.' Gorin is brewed with that sentiment in mind. Please enjoy the harmony of the elegance of Junmai Daiginjo, the freshness typical of nama sake, and the depth of flavor.
Cassis (Soda, Orange, Oolong, Grapefruit) / Lychee (Soda, Orange, Oolong, Grapefruit) / Peach (Soda, Orange, Oolong, Grapefruit)
Cabernet (Red) / Chardonnay (White)
The rich sweetness and ocean minerals of Ishikawa's natural rock oysters are concentrated. This is a summer delicacy that allows you to savor the full-bodied umami 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.
Fresh buri with a rich sesame sauce. The umami of the buri 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 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 simmered ume shell is finished with a light broth and thick ume shell. 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 leaves.
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 of textures with the crispy coating.
Delicately flavored conger eel, lightly fried. A dish where the crisp coating beautifully contrasts with the tanginess and rich aroma of plum bonito.
The fatty Nodoguro is exquisite even as a sushi roll. When grilled, the fat melts and the umami spreads.
The chewy flavor of octopus, the sweetness of corn, and the texture of sweet long peppers. A fresh taste cooked fluffy in a clay pot. *Please allow about 30 minutes for cooking.
A bucket arrangement beautifully garnished with sashimi, primarily featuring local fish.
A bucket platter beautifully arranged with sashimi mainly featuring local fish and grilled Nodoguro.
A bucket arrangement beautifully garnished with sashimi, primarily featuring local fish.
A beautifully arranged bucket platter featuring sashimi made from local fish and grilled Nodoguro.
A bucket filled with a colorful assortment of sashimi, primarily featuring local fish.
A bucket platter beautifully arranged with sashimi made from local fish and grilled Nodoguro.
Sashimi of nodoguro with rich fat, grilled on the skin side. A luxurious dish that allows you to enjoy the aroma of grilling and the sweetness of nodoguro. *The bones after the meal can be fried into bone crackers. 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.
Homemade marinade that allows you to savor the umami of dried squid. Yuzu aroma 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 saltiness are addictive.
Cold tofu topped with stir-fried baby sardines and green onions in sesame oil.
Homemade potato salad perfectly matched with rich bacon and smoked egg.
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. Perfect for pairing with drinks for 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 is very satisfying.
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 and cheese.
The king of white fish, 'Nodoguro', is carefully grilled over charcoal. The natural salt and the richness of the fat are superb.
Grilled salmon belly with rich fat, slowly cooked over charcoal, served with refreshing grated daikon ponzu.
Half 1298 yen (including tax) The large mackerel is thick and full of flavor. It is grilled to perfection over charcoal.
Please ask the staff for details.
The grilled blackened chicken, seared over charcoal flames, has exceptional flavor and aroma. Enjoy it with yuzu pepper.
Grilled chicken neck cooked over charcoal, served with plenty of refreshing grated daikon.
An assortment of daikon radish, kuruma-fu, red roll, white shrimp dumplings, and sardine fish balls.
An assortment 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.
Tempura of crunchy lotus root fried in a batter with the aroma of the sea.
The large shiitake mushrooms are very juicy when made into tempura.
Crispy fried yam potato. 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 umami of the 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 fat and flavor of the grilled nodoguro permeate each grain of rice.
Please enjoy the chicken thigh grilled over charcoal mixed well with plenty of condiments.
Grilled rice ball topped with Namba miso and perilla leaves. Please enjoy wrapped in seaweed.
A light dish with the aroma of first 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 broth made with the catch of the day and Koshihikari rice from Hakusan. Rice only 308 yen (tax included) Fish broth only 385 yen (tax included)
Rich hojicha ice cream sandwiched between crispy monaka wafers.
Homemade crème brûlée with a hint of fragrant Ono soy sauce.
Refreshing dessert. Please ask the staff for details.
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