Kanazawa Saishun APA Hotel Kanazawa-Ekimae

A light pickled dish that allows you to enjoy the aroma of cucumber and a moderate saltiness. It has a refreshing taste, making it perfect as a side dish.

This dish is made by soaking live firefly squid in soy sauce on the boat until the flavor is absorbed.

This is a rich and thick dish made by mixing squid with squid ink.

Classic edamame with a perfect hint of saltiness. Enjoy the natural flavor of the ingredients.

A simple cold tofu dish made with smooth Kanazawa tofu. This dish features the gentle sweetness of soybeans that spreads beautifully.

Please enjoy the freshly fried chicken by dipping it or pouring the sauce over it as you prefer. This is a unique dish that you should try at least once.

This is a dish made by deep-frying a fried egg. It is a tempura that is unlike any other.

Cheese wrapped in fried tofu from 'Taniguchi-ya', lightly battered and fried. Please enjoy the deliciousness of it freshly fried.

A dish quickly fried in aawasa batter.

Kinjisou, traditionally cultivated in Ishikawa Prefecture. This has been lightly battered and finished as tempura. The frying oil is mixed with 10% pure sesame oil for aroma and flavor. It locks in the moisture of the ingredients, preventing the loss of umami, resulting in a more delicious tempura.

One of the Kaga vegetables, it has short segments and is thick. It contains a lot of starch and has a strong stickiness that does not require a binder in cooking. The frying oil is mixed with 10% white sesame oil for aroma and flavor. It traps the moisture of the ingredients, preventing the loss of umami, making the tempura even more delicious.

One of the Kaga vegetables. Compared to other sweet potatoes, it has a fluffy texture and is characterized by its deep sweetness and flavor. The frying oil is mixed with 10% pure white sesame oil for aroma and taste. It traps the moisture of the ingredients, preventing the loss of umami, resulting in a more delicious tempura.

This is a light and crispy assortment of tempura that highlights the flavors of the ingredients. It is a classic dish that allows you to enjoy the contrast of aroma and texture. Please feel free to ask the staff about the contents of the assortment.

This is a dish made with eggplant that is in season, prepared as tempura.

This is a dish made with zucchini, which is in season, prepared as tempura.

A soft chawanmushi made with seasonal ingredients, gentle and full of umami.

This is a luxurious dish with crab meat both on top and inside the dashimaki tamago.

This is oden made with tender daikon simmered in a rich broth of whelk, combined with fried tofu from Taniguchi-ya.

This is a representative local dish from Ishikawa Prefecture. How about it as a companion for your journey?

This dish features the fried tofu from Taniguchi-ya simply grilled, allowing you to savor its umami flavor as it is.

A seasonal assortment of seven types of sashimi. Please inquire with the staff for details.

A seasonal assortment of five types of sashimi. Please inquire with the staff for details.

A seasonal assortment of three types of sashimi. Please inquire with the staff for details.

This is a sashimi of bluefin tuna that spreads rich umami and elegant sweetness of fat. It is a dish that allows you to enjoy the quality of the ingredients as they are.

The clear, firm texture and elegant sweetness are exquisite.

You can enjoy it in a chazuke style by pouring warm dashi over it.

Half body 2,200 yen

Simple yet rich, the flavor of the rice and the depth of the corn stand out with every bite. It is a rustic yet incredibly luxurious seasonal delicacy.

Appetizer / Small bowl / Two types of sashimi / Simmered duck / Half grilled black throat sea perch with salt / Rice / Pickles / Soup / Dessert

・Two small side dishes / ・Three types of tempura / ・Chawanmushi (steamed egg custard) / ・Sukiyaki / ・Rice, pickles, soup / ・Dessert

Jibu-ni, Pickles, Soup