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 each guest can enjoy the dishes at their own pace. *The photo is for illustrative purposes only. *The last order for the all-you-can-drink option is 90 minutes after seating.
(※This course is available starting November 7.) This course features seasonal dishes made with local ingredients, focusing on seafood from the Hokuriku region, and includes all-you-can-drink. It comes with half a Kobako crab. The course is served as individual portions so each guest can enjoy the dishes at their own pace. *The photo is for illustrative purposes only. *The last order for the all-you-can-drink option is 90 minutes after seating.
(※This course is available starting November 7.) This course features seasonal dishes made with local ingredients, focusing on seafood from the Hokuriku region, and includes all-you-can-drink. It comes with half a Kobako crab and steamed Nodoguro sushi. The course dishes are served individually on individual plates for you to enjoy at your own pace. *Photos are for illustrative purposes only. *Last order for the all-you-can-drink option is 90 minutes after seating.
Enjoy blackthroat seaperch and jiwamon to your heart’s content! A course featuring blackthroat seaperch made with carefully selected local ingredients! This is a must-try course if you’re visiting Kanazawa♪ Each dish is served individually so you can savor the standard course menu 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 yellowtail shabu-shabu and all-you-can-drink. Dishes are served individually on individual plates. *The photo is for illustrative purposes only. *Last orders for the all-you-can-drink option are 90 minutes after seating.
This course features seasonal dishes made with local ingredients, focusing on seafood from the Hokuriku region, and includes yellowtail shabu-shabu and all-you-can-drink. Dishes are served individually on individual plates. *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 jiwamon to your heart’s content! A course featuring blackthroat seaperch prepared with carefully selected local ingredients! This is a must-try course if you’re visiting Kanazawa♪ Each dish is served individually so you can savor the standard course menu at your own pace. (This course does not include all-you-can-drink.) *Photo for illustrative purposes only.
Enjoy blackthroat seaperch and jiwamon to your heart’s content! A course featuring blackthroat seaperch prepared with carefully selected local ingredients! This is a must-try course if you’re visiting Kanazawa♪ Each dish is served individually so you can savor the standard course menu at your own pace. Includes a 120-minute all-you-can-drink plan (last order at 90 minutes). *Photo for illustrative purposes only.
The all-you-can-drink plan allows for 90 minutes of ordering from the start, and seating is limited to 120 minutes. Glasses must be exchanged after each drink. *Each guest must order at least two food items.
Enjoy the moderate elasticity and soft sweetness of squid. The flavor gradually spreads as you chew.
Finely chopped Aori squid finished with miso and condiments. The sticky texture pairs well with the richness of the miso.
Noto fugu is carefully cured with kombu to bring out its natural flavor. This dish is complemented by a refreshing ponzu sauce and garnishes, enhancing its elegant taste.
Fresh yellowtail with a rich sesame sauce. The umami of the yellowtail is complemented by the richness of the sesame.
Natural yellowtail briefly dipped in broth to enjoy the richness of the fat. Please enjoy the changing texture depending on the cooking time. Rice porridge set for the finish 638 yen.
Quickly blanched Noto oysters served with a refreshing ponzu sauce. Enjoy the rich flavor of the oysters and the perfect balance of acidity.
Grilled Noto oysters on top of kombu, locking in the umami. The flavor of the kombu enhances the taste of the oysters.
Grilled cod milt on top of kombu, with a crispy surface and a creamy interior. The rich flavor of the milt is complemented by the aroma of the kombu.
The delicate sweetness of red snow crab and the richness 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.
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!
Carefully smoked rock octopus from Noto. The umami is concentrated, and the fragrant smoky aroma gently overlaps in this dish. Please enjoy it with homemade Ishiru mayo and fresh seven spice.
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.
Tempura made with creamy cod milt and Kaga vegetables. Enjoy the rich flavor of the milt along with the sweetness of the vegetables.
Fresh white shrimp is lightly and crisply fried as tempura. You can enjoy its delicate sweetness and crispy texture.
Crispy fried taro with a fragrant coating of black shichimi. This dish features the gentle sweetness of taro combined with the distinctive flavor of black shichimi, making it addictive.
Lightly textured Noto-produced rock octopus. Finished as fried with a fragrant coating.
The fatty Nodoguro is exquisite even as a sushi stick. When grilled, the fat melts and the umami spreads.
We have cooked fatty sanma and fragrant Nomi maitake mushrooms in a clay pot until fluffy. This is a seasonal clay pot rice dish that allows you to enjoy the flavors of autumn together. *Please allow about 30 minutes for cooking.
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 platter beautifully arranged with seasonal fish sashimi.
A beautifully arranged bucket platter featuring seasonal fish sashimi and grilled Nodoguro.
A bucket filled with a colorful assortment of 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 aroma of grilling and the sweetness of nodoguro. *The bones after your meal can be fried into bone crackers. Please ask the staff.
Produced in Noto, Ishikawa Prefecture. Smooth and slippery 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. Accented with the fragrance of yuzu.
An assortment 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 jako negi in sesame oil, served as a snack.
Homemade potato salad paired perfectly with rich bacon and smoked egg.
A Japanese-style salad made with Goro Island Kintoki, Kaga Lotus Root, and Kintoki Greens.
Made with silky tofu from a long-established tofu shop in Kanazawa. 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 stew 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 (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 charcoal grilled dish, seared over a flame, has exceptional flavor and aroma. Enjoy it with yuzu pepper.
Grilled chicken necks roasted over charcoal, served refreshingly with plenty of 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 balls, 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 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 bite-sized portions.
Juicy chicken karaage coated with a sweet sauce made from Ono soy sauce.
Crispy on the outside, juicy on the inside. Deep-fried daikon soaked in broth, a new standard of Kanazawa oden.
The fat and umami of the grilled nodoguro permeate each grain of rice.
Please enjoy it by mixing the grilled thigh meat and plenty of condiments well.
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 rice porridge made with a rich flavor of fish, and includes crab, seaweed, and egg in a miso broth.
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.
Homemade crème brûlée with a hint of fragrant Ono soy sauce.
Refreshing dessert. Please ask the staff for details.
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. It pairs excellently with food. <Brands> 1. Shishi no Sato Junmai Super Dry 2. Tedori River Meiryu Junmai Daikin 3. Kagatobi Gokkan Junmai
Experience the flavors of Noto with three varieties. Enjoy a little travel feeling with these uniquely flavored 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 flavor profile is characterized by a 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 that is light and crisp, yet generously spreads the delicious flavor of rice, making it a 'delicious dry sake.'
Using the sake rice 'Ishikawamon' grown in Noto, this sake is brewed with underground water from Noto. It is truly a local sake from Noto, featuring a soft and dry flavor that can be enjoyed daily with the blessings of the sea and mountains, without becoming 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 drink 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 smoothness, creating a well-balanced flavor. The sweetness, acidity, bitterness, and umami harmonize perfectly, allowing you to enjoy these flavors in one sip, making it a junmai sake that complements 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 flavor that embodies '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, with 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) The unique fragrant aroma characteristic of Kikuhime's Yamahai, rich and concentrated umami that has dissolved from the finest Yamadanishiki, 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 Prefecture sake rice 'Million Stone White,' which debuted in 2020. The bottling method pursued freshness, resulting in a subtle effervescence.
(Goku flavor, 17 degrees) An alcohol with a gentle apple-like aroma, balanced acidity, and a firm structure, overall giving a crisp, refreshing, and fresh impression.
(Aromatic sake, 16 degrees) We want many people to feel that 'sake is delicious.' Gorin was 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.
(On the rocks, with water, with hot water)
(On the rocks, with water, with hot water)
(On the rocks, with water, with hot water)
(On the rocks, with water, with hot water)
(On the rocks, with water, with hot water)
(On the rocks, with water, with hot water)
(On the rocks or with soda)
(On the rocks or with soda)
(On the rocks or with soda)
(On the rocks or with soda)
(On the rocks or with soda)
(Soda, Orange, Oolong, Grapefruit)
(Soda, Orange, Oolong, Grapefruit)
(Soda, Orange, Oolong, Grapefruit)
Cabernet (Red) / Chardonnay (White)
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