Gorohachi

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A luxurious assortment of seasonal fish carefully selected by the head chef, focusing on freshness, flavor, and presentation, representing the pinnacle of Goro Hachi's sashimi.

・One serving…2,480 yen・Two servings…4,880 yen・Three servings…7,180 yen

・One serving…2,880 yen・Two servings…5,680 yen・Three servings…8,280 yen

Available only for one customer at the counter. 1,280 yen. Special selection... 1,480 yen.

Kaga vegetables, Kintoki greens are healthy vegetables that contain vitamin A, iron, and calcium, and the underside of the leaves is a beautiful reddish-purple color.

We have grilled a whole high-quality fish, Nodoguro, which has a richness that rivals fatty tuna, to a fragrant perfection.

Fresh firefly squid marinated and aged in soy sauce. The aroma of the sea spreads, creating an indescribable deliciousness. It is an exquisite accompaniment to sake.

Kamo, sudare fu, and vegetables simmered together, a representative local dish of Kanazawa. The origin of 'Jibu' is said to be either from a person named Okabe Jiuemon who invented this dish or from the sound of simmering in a pot.

An assortment of three types of grilled items including the 'phantom fish' known as Genge, along with stingray fins and firefly squid. This combination, with its fragrant and rich flavors, is perfect for pairing with sake, appealing to connoisseurs.

Iwa mozuku seasoned lightly with the rich aroma of the shore. Enjoy the strong stickiness and texture, a blessing from the sea of Noto.

In the local Kanazawa area, it is called 'Konkasaba', which is mackerel pickled in rice bran (the fatty winter mackerel is salted and then pickled with rice bran and chili peppers for over a year to develop its umami through fermentation and aging).

This dish features white shrimp fried to a crisp and fragrant perfection. It pairs excellently with beer.

A dish made with grated Kaga lotus root, steamed to perfection. Enjoy the sweetness and chewy texture of Kaga lotus root.

Freshly fried Kaga vegetables. Enjoy the sweetness and crispiness of the vegetables.

A luxurious croquette that tightly encapsulates the flavor of Noto pork, crispy on the outside and fluffy on the inside. A dish that pairs well with alcohol.

"Ishiru" is a traditional seasoning that has been made for a long time in the Noto Peninsula of Ishikawa Prefecture. It is a type of fish sauce made by salting fish and seafood flesh and organs, and using the aged extract as a seasoning.

This is a recommended dish from our restaurant, made by grilling and flaking yellowtail, using Kyoto's Saikyo miso, and incorporating various condiments.

Wrapped mentaiko in Noto pork and deep-fried to a crispy and fragrant finish. A luxurious dish that spreads umami and refreshing flavors.

Noto pork marinated in Saikyo miso and grilled to a fragrant finish. A refined dish with a spread of sweetness and richness.

・Seafood Futomaki…1,580 yen・Rice・Miso Soup・Pickles…480 yen・Onigiri (2 pieces)…480 yen・Grilled Onigiri (2 pieces)…580 yen

Himi Udon (Hot/Cold)…880 yen

Crab... 880 yen, Chicken... 780 yen, Nameko mushroom... 680 yen

Crab... 1,180 yen, Clam... 1,080 yen, Chicken... 980 yen

Nodoguro...880 yen, Fugu no ko...780 yen, Heshiko...680 yen, Ume...580 yen

・Kaga Bocha Ice Cream…480 yen・Today's Ice Cream…480 yen・Crème Brûlée…580 yen