Izakaya Hachimaru Kanazawa Ekimae

Female snow crab, Kabayaki crab. Enjoy the poppy texture, sweetness, and umami. The rich and creamy inner roe and crab miso are unique to Kabayaki crab!

You can enjoy Snow Crab even with all-you-can-drink courses. We can also prepare Snow Crab by reservation only, so please feel free to contact us.

When it comes to Kanazawa, it's all about seafood! We recommend a platter of fresh fish sourced from the local market! The types of fresh fish change daily, so you can enjoy various flavors every day♪ Small Bucket 2480 yen / Medium Bucket 3980 yen / Large Bucket 5880 yen

A classic grilled fish from Kanazawa! The exquisite fat is exceptional.

When it comes to grilled fish at an izakaya!

Add one large shrimp tempura for 400 yen

A traditional local dish representing Ishikawa Prefecture (Kaga cuisine). It is a simmered dish made with Kanazawa's specialty, sudare-fu, seasonal vegetables, and duck meat, cooked sweet and savory with soy sauce and mirin. Eating it with wasabi adds a refreshing spiciness that serves as an exquisite accent.

Crispy and the flavor of lotus root is outstanding. One of the representative Kaga vegetables.

A refined dish featuring plump clams steamed with sake, enjoyed with a clear broth infused with the essence of the shellfish. Its simplicity allows for a rich flavor and aroma that is truly captivating.

Mashed potatoes mixed with chopped vegetables, formed into balls, deep-fried until crispy on the outside and moist on the inside... served with takoyaki sauce. Looks just like takoyaki! A shocking dish.

The octopus, carefully simmered over time, is surprisingly tender and infused with rich flavors. The deliciousness expands with each bite. It pairs perfectly with drinks.

Characterized by its thick and firm texture, the flavor spreads like a refined broth with each bite. It pairs exceptionally well with Noto pork.

Gori tsukudani is said to have been brought as a souvenir to Edo during the Sankin-kotai process and spread throughout the country via the daimyo procession. 'Gori' refers to a collective term for small freshwater fish that inhabit the rivers of Kanazawa. It is a traditional taste that represents Kaga's food culture, slowly simmered to a sweet and savory finish.

We have arranged the 'Kankai sardine' from Kanishi, Ishikawa Prefecture, to be easy to eat with cream cheese. Serve it on crackers as a snack.

Natural 'Kromo' harvested from the Sea of Japan from spring to early summer. It is thicker than commonly farmed mozuku, characterized by a strong crunch and robust sea flavor, making it a high-end ingredient.

A delicacy made by marinating fresh sweet shrimp with koji and salt.

Kaga vegetables! Nutrient-rich green and yellow vegetables. Kaga vegetables with green on the front of the leaves and vibrant red-purple on the back.

Kaga lotus root stuffed and fried (2 pieces) 1000 yen. Kaga lotus root is one of the representative Kaga vegetables.

It is one of the traditional vegetables of Kaga. Grown in sandy soil, it has low moisture content, characterized by a fluffy texture and a refined, deep sweetness.

A traditional local dish representing Ishikawa Prefecture (Kaga cuisine). It is a simmered dish made with Kanazawa specialty sun-dried wheat gluten, seasonal vegetables, and duck meat, cooked sweet and savory with soy sauce and mirin. Eating it with wasabi adds a refreshing spiciness that serves as an exquisite accent.

This is a miraculous delicacy from Ishikawa Prefecture, where the toxic ovaries of the fugu fish are fermented for about 3 years through salt and koji pickling, rendering them non-toxic.

Toppings: Tofu +100 yen, Tomato +150 yen

Sweet and delicious.

A local dish made by salting mackerel and pickling it with koji. It is a traditional dish from the Wakasa region and the Tango Peninsula, valued as a winter preservation food.

(Dashi Maki Tamago may take a little time to prepare)

This is made from the ovaries of fugu, fermented and aged for over two years with salt koji and rice bran pickling. It is said to be a rare delicacy produced in only a few places in Ishikawa Prefecture. Please enjoy it as a snack with your sake.

Kanefuku's mentaiko, loved for a long time in Hakata. It's good to eat it raw, but it's also nice to grill it over charcoal.

Please ask the staff about the types of ice cream