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 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 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 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, this is a dry junmai sake.
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 harmonize perfectly, 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, crafted from ginjo and junmai brewing methods, and carefully aged in the brewery. A calm and relaxed taste 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, 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 rice, 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. It has a slight effervescence due to a bottling method that pursues freshness.
(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.
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 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 thick cucumber from Kaga vegetables is mild and refreshing. You can dip it in moromi miso and ishiru mayo as you like for a crunchy treat.
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 sweetness of white shrimp is captured in the paste and grilled with a fragrant seaweed coating. This dish offers a delightful spread of umami and the pleasant aroma of nori.
Sweet long peppers grilled to a fragrant perfection over charcoal. Enjoy the thick, tender texture and the subtle sweetness of the ingredients.
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 leaf.
Fresh white shrimp is lightly and crisply fried as tempura. You can enjoy its delicate sweetness and crispy texture.
Crisp-fried loach, featuring a rich umami and a distinct bitterness, is a perfect accompaniment for sake. Enjoy the crunchy texture and deep flavor.
Tempura made with sweet corn and a light batter. The popping texture of the kernels and the aroma of freshly fried corn make this a seasonal dish.
Delicately flavored conger eel lightly fried. This dish features a crispy coating that beautifully highlights the tanginess and rich aroma of the plum bonito.
The fatty Nodoguro is exquisite even as a sushi stick. 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 beautifully arranged bucket of sashimi centered around local fish and grilled Nodoguro.
A bucket arrangement beautifully garnished with sashimi, primarily featuring local fish.
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 bucket platter featuring seasonal fish sashimi 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 can be fried into bone crackers after your meal. 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. The aroma of yuzu 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 jako negi in sesame oil, served as a snack.
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. 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 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 (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.
An assortment of daikon, 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 salty flavor of baby sardines and the aroma 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 a deep-fried dish featuring Gas shrimp, a specialty of the Hokuriku region, allowing you to savor its rich umami 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 mixed well with grilled thigh meat and 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 rice porridge with a rich flavor of fish, crab, seaweed, and eggs.
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 in crispy monaka.
Homemade crème brûlée with a hint of Ono soy sauce.
Refreshing dessert. Please ask the staff for details.
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