Taishu Kappo Uogin

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.

This refreshing dish harmonizes the flavor of true mackerel, the lightness of yam, and the acidity of plum. Feel free to wrap it in seaweed as you like.

Fresh buri with a rich sesame sauce. The umami of the buri 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 refreshing and has no strong flavor. You can 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 simmered ume shell is finished with a light broth and thick ume shell. 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. The umami is enhanced with Noto Ishiru and grilled to a fragrant finish over charcoal.

The sweetness of white shrimp is locked into the paste and grilled with a fragrant seaweed coating. This dish offers a delightful spread of umami and the pleasant aroma of seaweed.

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 hint of bitterness, is a standout 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. A dish where the crisp coating beautifully contrasts with the tanginess and rich aroma of plum bonito.

A maki sushi that harmonizes the savory flavor of grilled eel and the refreshing taste of cucumber. The moist eel pairs pleasantly with the crunchy texture of cucumber.

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

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

The richness of the fat that melts out when grilled is truly like the fatty part of white fish. Please enjoy the crispy bone chips made from the bones after your meal.

A platter sourced from a long-established pickled vegetable shop in Kanazawa. Katsuobushi radish is very popular in Kanazawa!

Produced in Noto, Ishikawa Prefecture. Mozuku with a smooth texture 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 delicacy unique to the Hokuriku region, made with mackerel and flatfish pickled in rice bran. The deep umami from aging and the distinctive salty flavor are addictive.

Cold tofu topped with stir-fried jako (tiny dried fish) and green onions in sesame oil.

Served fresh with Noto salt sprinkled on top.

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

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.

A flavorful appetizer pizza with tuna sake stew and cheese.

This is our original shumai that allows you to fully enjoy the texture of shrimp and the sweetness of seafood.

Grilled chicken necks roasted over charcoal, served refreshingly with plenty of grated daikon radish.

The richness of the fat that melts out when grilled is truly like the fatty part of white fish. Please enjoy the bones afterwards as fragrant bone crackers.

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.

When you shabu shabu it in a kombu broth with grated daikon, it melts softly. Enjoy it refreshingly with a sharp ponzu sauce. For after the meal, please enjoy the fragrant bone crackers.

When the large nigiri is carefully steamed, the flavor of the nodoguro permeates the rice.

The fatty Nodoguro is exquisite even as a sushi roll. When grilled, the oil melts and the umami spreads.

Thin rolls of lightly grilled nodoguro served with condiments. Perfect as a snack with drinks or as a closing dish.

An assortment of daikon radish, kuruma-fu, red roll, white shrimp dumplings, and sardine fish balls.

A combination of daikon radish, kuruma-fu, red roll, white shrimp dumpling, sardine fish cake, meat inari, and octopus dumpling.

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.

The umami of clams and the fragrant aosa seaweed. Our original sake steamed dish with plenty of delicious broth.

A classic izakaya menu item with aosa seaweed, packed with the aroma of the sea. Half 605 yen (including tax)

The nodoguro, known as the 'king of white fish.' Grilled carefully over charcoal using Noto Suzu salt. It is fluffy, fragrant, and the richness of the fat is superb.

Carefully grilled salmon belly with rich fat, served with refreshing grated daikon and ponzu sauce.

The large mackerel is thick and full of flavor. It is grilled to perfection over charcoal. Half 1298 yen (tax included)

Please ask the staff for details.

A representative Kaga vegetable. Please enjoy the sweetness of the sweet potato to the fullest.

Crispy tempura of 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 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 a bite-sized portion.

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.

Seasonal toppings selected for you. Enjoy the nigiri sushi of a popular casual dining style. Five pieces for 1518 yen (including tax), five pieces with black throat sea perch for 2068 yen (including tax), seven pieces for 2178 yen (including tax), seven pieces with black throat sea perch for 2728 yen (including tax).

The fatty nodoguro is exquisite even as stick sushi. When grilled to a fragrant finish, the fat melts and the umami spreads.

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

When the large nigiri is carefully steamed, the flavor of the nodoguro permeates the rice.

Fresh Gando Buri rolled sushi! The smoky aroma and texture of Iburi Gakko make this dish addictive.

These thin rolls are just right for a final bite or as a snack with sake. Nodoguro Roll 1958 yen (tax included) Tekka Roll 913 yen (tax included) Iburi Gakko Roll 583 yen (tax included) Nozawana Roll 583 yen (tax included) Heshiko Roll 583 yen (tax included)

This is a miso-based rice porridge with a rich flavor of fish, and includes crab, seaweed, and eggs.

Luxurious udon with the umami of clams and the aroma of aosa seaweed, delicious even in the dashi.

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)

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 wafers.

Homemade crème brûlée with a hint of fragrant Ono soy sauce.

Refreshing dessert. Please ask the staff for details.