Menu : Taishuu Kappou Uogin

Enjoy white shrimp, known as the "jewel of Toyama Bay," in sashimi that can only be enjoyed because it's fresh! It has a chewy and elegant taste with a slight sweetness.

Refreshing namero made with fresh sardines caught in Himi City, neighboring Toyama Prefecture. Wrap it in seaweed and enjoy!

Noto pufferfish seasoned with kelp is packed with flavor. Enjoy with plenty of grated radish and seasonings♪

A delicious namero with butterbur miso and sea bream. Enjoy it wrapped in nori seaweed!

It's the season for first bonito! Enjoy the filling bonito tataki with plenty of vegetables.

Fresh yellowtail with a rich sesame sauce. The flavor of the yellowtail is mixed with the richness of the sesame seeds.

The grilled water octopus sashimi is coated with a green onion and salt sauce. The texture of the suckers is irresistible!

The thick cucumbers from Kaga are mild and juicy. Enjoy them with some moromi miso or ishiru mayonnaise to taste.

Beautiful, lush green snap peas with two types: black sesame mayo and Shuto mayo! Which mayo do you like?

Kanazawa's standard obanzai. Boiled plum shellfish is finished with a light soup stock and thick plum shellfish. The key is whether you can properly remove the liver with a toothpick!

Homemade Okizuke allows you to enjoy the flavor of the Japanese flying squid and goes well with alcohol. Accented with the scent of yuzu.

Salt stew using mellow Noto salt. This is a masterpiece that advances Japanese sake.

The chewy namafu (wheat gluten) coated with kinome miso and dengaku miso is a cute-looking dish.

Soft and plump red squid grilled with tangy and fragrant soy sauce.

Homemade deep-fried puffer fish made with Noto's real puffer fish.

A delicious deep-fried bonito tatsuta. Enjoy it with aromatic ponzu sauce and plenty of condiments.

The slightly bitter taste of the young sweetfish goes perfectly with the salted mullet roe! Be sure to give it a try!

Kakiage with sweet new onions and aromatic sakura shrimp. You can also add black shichimi if you like.

A mackerel sandwich with homemade marinated mackerel and mustard sauce. Finished with a Japanese taste, sandwiched between seaweed. 580 yen per piece

The sweetness and texture of thinly sliced 1,000 turnips wraps the Himi sardines. Enjoy as a finishing touch or as a meal.

A colorful bucket of sashimi, mainly local fish.

A colorful platter of sashimi made mainly from local fish and broiled red sea bream.

A colorful bucket of sashimi, mainly local fish.

A colorful platter of sashimi made mainly from local fish and broiled red sea bream.

A colorful bucket of sashimi, mainly local fish.

A colorful platter of sashimi made mainly from local fish and broiled red sea bream.

Sashimi made from grilled fatty seared skin. It is a luxurious dish where you can enjoy the aroma of grilled sea bream and the sweetness of Nodoguro.

Single sashimi items such as bluefin tuna, mackerel, and Spanish mackerel. We have everything from Kanazawa-style sashimi to Izakaya (Japanese-style bar) staples. From 1180 yen (tax included)

Assorted platter purchased from a long-established local pickle shop in Kanazawa. Bonito radish is very popular in Kanazawa!

Made in Noto, Ishikawa Prefecture. Mozuku with a smooth texture served in Vinegared dish.

High class delicacy. Shark cartilage with plum meat. A refreshing snack.

A delicacy unique to Hokuriku, made with mackerel and puffer fish ovaries pickled in rice bran. The salty taste is addictive.

A cold tofu appetizer made with silken tofu topped with green onions stir-fried in sesame oil.

A standard snack at Izakaya (Japanese-style bar). Served freshly steamed.

A potato salad for adults where you can enjoy the flavor of mackerel and the aroma of smoked meat.

Japanese-style Jako salad using Gorojima Kintoki, Kaga lotus root, and Kintoki grass.

Made with silken tofu from a long-established tofu shop in Kanazawa. A classic salad with smooth tofu.

Our proud homemade crab miso is placed on kelp and grilled with shichirin. Add flavor and aroma to accompany alcohol.

Kanazawa's Local Cuisine ``Kamojibuni'' duck, bamboo shoots, and vegetables are simmered in sweet and spicy soup stock.

Cooked at low temperature to make it moist and juicy. If you stuff your mouth with the sauce, you'll be very satisfied.

The duck meat is boiled to a soft rosé color and grilled over charcoal. The flavor of the fat and the special soy sauce are the best match.

A flavorful snack pizza made with tuna sake and cheese.

This is our original shumai where you can enjoy the texture of shrimp and the sweetness of Seafood.

Japanese squid and vegetables in a rich squid sauce. The scent that rises is also a snack.

The sweet shellfish is delicious even when grilled. The flavors of butter and garlic soy sauce go well together.

The flavor of the fat that melts out when grilled is just like the fatty white fish.

"King of white fish" Nodoguro. Single grilled using Noto Suzu salt and carefully grilled over charcoal. It's fluffy, fragrant, and the flavor of the fat is the best.

When you make shabu shabu with kelp soup, it becomes fluffy and melts in the mouth. Refreshing with the sharp ponzu sauce.

When a large nigiri is slowly steamed, the flavor of the green sea bream permeates through to the sushi.

The fatty Nodoguro is also excellent as Bar Sushi. When roasted, the oil melts and the flavor spreads.

Quickly grilled red sea bream in thin rolls with seasonings. Great as an accompaniment to drinks or as a finishing touch.

Assorted radish, kurumafu, red rolls, white shrimp dumplings, and sardine fishballs.

Assorted radish, kurumafu, red rolls, white shrimp dumplings, sardine fishballs, meat inari, and octopus dumplings.

Fluffy rolled eggs made with ``Ichiban dashi'' made daily from kelp and bonito.

Popular dashimaki tamago topped with tangy mentaiko.

An appetizer with the salty taste of jako and the flavor of green onions.

Aosa seaweed with great clam flavor and aroma. Our original sake steamed rice with plenty of delicious soup stock.

This is a dish full of the scent of the ocean, made with seaweed in a standard Izakaya (Japanese-style bar) menu. Half 580 yen (tax included)

"King of white fish" Nodoguro. Single grilled using Noto Suzu salt and carefully grilled over charcoal. It's fluffy, fragrant, and the flavor of the fat is the best.

Fatty salmon harasu is slowly grilled over charcoal and served with refreshing grated ponzu sauce.

The large mackerel is meaty and full of flavor. Grilled over charcoal until fluffy. Half 880 yen (tax included)

Please ask the staff for details.

A typical Kaga vegetable. Enjoy the sweetness of sweet potatoes to the fullest.

Crunchy lotus root Tempura fried in a batter that smells like the ocean.

Large shiitake mushrooms are very juicy when made into Tempura.

Steamy yam fried in Tatsuta. Enjoy with plenty of homemade tuna tartare on top.

The fluffy fried surimi has the aroma of sakura shrimp and perilla leaves, and you can enjoy its plump texture. This is a must try dish.

"The jewel of Toyama Bay" - white shrimp. A simple dish that lets you enjoy the refined sweetness of white shrimp.

Deep-fried chicken with the rich flavor of Hokuriku's famous gas shrimp.

Bite-sized homemade spring rolls wrapped with sardines and plum perilla and fried to a crisp.

Juicy fried chicken with sweet sauce made with Ohno soy sauce.

You can enjoy the crispy texture and the delicious taste of octopus. Enjoy with curry salt and seaweed salt.

selection the seasonal ingredients to us. Nigiri sushi, a popular kappo restaurant, is enjoyed as a finale. Five pieces 980 yen (tax included) Five pieces with Nodoguro 1,480 yen (tax included) Seven pieces 1380 yen (tax included) Seven pieces with Nodoguro 1880 yen (tax included)

The fatty Nodoguro is also excellent as stick sushi. When grilled, the fat melts and the flavor spreads.

Luxurious stick sushi made by grilling thick mackerel to bring out the deliciousness of the mackerel.

When a large nigiri is slowly steamed, the flavor of the green sea bream permeates through to the sushi.

This thin roll is perfect as a finishing touch or as an accompaniment to drinks. Nodoguro Maki 1,480 yen (tax included) Torotaku Maki/Tekka Maki 830 yen (tax included) Shimajimagi Cigar/Squid Plum Shiso Maki 680 yen (tax included)

A miso-based rice porridge with a strong fish flavor, crab, seaweed, and eggs.

Luxury udon noodles with the flavor of clams and the aroma of seaweed, even the soup stock is delicious.

Grilled rice Onigiri topped with Namba miso and perilla leaves. Please wrap it in seaweed.

A delicious rice porridge made with crab and eggs in our proud first-class soup stock.

A light and refreshing dish with the scent of dashi stock and tea.

Flavorful arajiru soup made with the fish of the day and Koshihikari from Hakusan. Rice single item 250 yen (tax included) Ara soup single item 380 yen (tax included)

Rich roasted green tea ice cream sandwiched between crispy pieces.

Homemade creme brûlée with a faintly fragrant Ohno soy sauce.

A refreshing dessert. Please ask the staff for details.