福の川いしだ

In April and May, enjoy obanzai and oden with bamboo shoots, wild vegetables, and sakura trout. This course meal incorporates an abundance of spring wild vegetables such as new onions.

Enjoy Obanzai with an abundance of seasonal vegetables. A variety of obanzai with a focus on vegetables. Served in small bowls or plates.

Limited time only from 11/8 to 12/30 Crab mask・・・A female snow crab is served in the shell with crab innards, meat, inner and outer roe, as shown in the photo. Oden style.　Kanazawa oden is a winter tradition in Tokyo.

Fugu course: Fugu salad, Fugu sashimi, grilled Fugu milt, Fugu fried fish, Fugu porridge, etc. Hamo (conger) course: steamed egg custard with hamo crab, hamo crab shell, hamo crab tempura, hamo crab rice porridge, etc. Hamo (conger) course: hamo oden, grilled hamo sashimi, hamo in a small pot, hamo tempura, etc. Matsutake mushroom course: steamed egg custard with matsutake mushroom, grilled matsutake mushroom, fried matsutake mushroom, steamed matsutake mushroom in earthenware teapot, etc.