Shunyu Kisai Toto Sakura

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.

A refreshing dish that highlights the fresh bonito's delightful flavor, complemented by the sweetness of onion and the acidity of ponzu, perfect for spring.

Goma Dare Buri - Fresh yellowtail with a rich sesame sauce. The umami of the yellowtail 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.

Kaga vegetables' thick cucumber is mild and refreshing. 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 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!

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.

A dish where the crispy fried bonito is infused with the tanginess of ponzu, offering a light and lingering deliciousness.

The crunchy texture and juiciness of the bamboo shoots. The sweetness of the ingredients is enhanced by the spicy flavor of the black seven spice.

The flavor of horse mackerel pairs well with the crunchy texture of seasoning vegetables. This is a refreshing summer rolled sushi.

A bucket platter beautifully arranged with seasonal fish sashimi.

A beautifully arranged bucket of sashimi centered around local fish and grilled Nodoguro.

A bucket filled with a colorful assortment of sashimi, primarily featuring local fish.

A beautifully arranged bucket platter featuring sashimi made from local fish and grilled Nodoguro.

A beautifully arranged platter of sashimi 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. A luxurious dish that 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.

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, made with 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 (dried small fish) and green onions in sesame oil.

A potato salad for adults that allows you to enjoy the flavor of mackerel and the aroma of smoking.

A Japanese-style salad made with 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 fire. A perfect companion for your drinks with its 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 brings great satisfaction.

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 nodoguro, known as the 'king of white fish.' Carefully grilled over charcoal using natural salt. It is fluffy, fragrant, and the richness of the fat is superb.

Grilled salmon belly with rich fat, slowly cooked over charcoal, served with refreshing grated daikon ponzu.

Half 1,298 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 black grilled chicken, charred over charcoal flames, has exceptional flavor and aroma. Please 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 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 dried young 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. Enjoy it topped with plenty of homemade tuna tartar.

Homemade fried pufferfish using 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 pieces.

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 fatty Nodoguro is exquisite even as a sushi stick. When grilled, the fat melts and the umami spreads.

Pressed sushi with sweet shrimp that has a strong sweetness and a chewy texture. A dish to enjoy with all five senses.

Grilled rice ball topped with Namba miso and perilla leaves. Please enjoy wrapped in seaweed.

A light dish with the aroma of ichiban 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 soup made with the catch of the day and Koshihikari rice from Hakusan. Rice only 308 yen (tax included) Fish soup only 385 yen (tax included)

Rich hojicha ice cream sandwiched between crispy monaka wafers.

Homemade crème brûlée with a hint of Ono soy sauce.

Refreshing dessert. Please ask the staff for details.