Menu : Ginza Hakobune

<May menu> *The June menu is posted after May. [First stage] Five kinds of seasonal vegetables from the Hokushinetsu region, simmered white shrimp, deep-fried phantom fish, small sea bream with bamboo shoots and white dressing, kintoki grass jelly, seared Tochio age with Kagura Nanban [Second stage] A5 Wagyu roast beef, Nishiki vegetables, eggplant, lemon, whole grain mustard [Third stage] Assortment of three kinds of fresh fish from the Hokuriku region, a wife set, wasabi [Kaiseki tray], Ishikawa Prefecture Kanazawa City Local Cuisine Aigamo Jibuni, Kamisho taro, Sudarefu, Kurumafu, Ayamefu, Ao-mi, Shiitake mushroom, Wasabi, Miyukimasu rice, bowl, pickles [Sweets] Today's sweets - with Kaga Bocha tea presented by Maruhachi Tea Factory -・－・－・－・－・－・－・－・－・－・－・－・－・－・－ ＜June menu＞ [First stage] Five kinds of seasonal vegetables from Hokuriku Shinetsu ・Eel tray ・Marinated kintoki grass ・Hamana miso dressing ・Edamame soybeans ・Uchiki red-skinned sweet chestnuts and pumpkin grated nagashi [Second stage] A5 Wagyu roast beef, Nishiki vegetables, eggplant, lemon, whole grain mustard [Third stage] Three kinds of Hokuriku fresh fish assortment, wife set, wasabi [Kaiseki tray] ・Jibuni duck jibuni Local Cuisine Kanazawa City, Ishikawa Prefecture, Kamisho taro, Sudare gluten, Kuruma gluten, Sai gluten, green onions, shiitake mushrooms, wasabi ・Fresh ginger rice, soup, pickles [Sweets] Today's sweet ~ Maruhachi Tea Factory Along with the presented Kaga Bocha tea ~

<Menu for the fermented healthy gourmet lunch menu>- Assortment of two types of Hokuriku fresh fish, with Kanazawa twice-seasoned soy sauce - Hokuriku local fish grilled in Kanazawa white koji - Seasonal greens brown rice soaked in amazake - 15-grain rice with Kanazawa soy sauce moromi (mash) Served with kanzuri, wooden vat-aged miso soup with vegetables, pickled rice bran and assorted pickles - Amazake pudding from Tachibana Brewery in Nagano Prefecture - with complimentary Kaga stick tea - YAMATO brown rice amazake

<May Menu> *June's menu is posted after May's. [Appetizer] Today's appetizer [Simmered dish] Assortment of two kinds of fresh fish from Hokuriku, complete dish for wife [Stew] Tsukunejibu-ni [Basket serving] Assortment of six kinds of seasonal vegetables from Hokuriku, stewed white shrimp, deep-fried phantom fish, small sea bream pickled in bamboo leaves and served with white sesame sauce, golden kinjiso jelly, seared tochio age with kagura nanban topping, grilled young yellowtail wrapped in rose flowers [Meal] Miyuki trout rice, pickles, soup [Dessert] Today's dessert - accompanied by Kaga Bocha tea presented by Maruhachi Tea Factory - ・-・-・-・-・-・-・-・-・-・-・-・-・-・-・- <June menu> [Appetizer] Today's appetizer [Sashimi] Assortment of two kinds of fresh fish from Hokuriku, complete dish for wife [Simmered dish] Tsukunejibu-ni [Basket serving] Assortment of six kinds of seasonal vegetables from Hokuriku・Eel salad ・Simmered in kintoki grass ・Hamana miso dressing ・Soybean soybeans ・Uchigi red skinned sweet chestnut pumpkin ・Tsumayu pork saikyoyaki [Meal] Fresh ginger rice, pickles, soup [Sweet] Today's sweet ~ with Kaga stick tea presented by Maruhachi Tea Factory ~

□One drink to choose from 10 types *Please choose from the options below. ・Niigata local beer ・Famous sake from Hokushinetsu carefully selected by a sake sommelier ・Plum wine brewed by a sake brewery in Hokushinetsu ・Sweet potato shochu ・Barley shochu ・Noto local cider ・Amazake brewed by a brewery in Hokushinetsu ・Oolong tea ・Grape juice ・Grapefruit juice -------------------------------- <May Menu> *The June menu is posted after May. [Appetizer] Five kinds of seasonal vegetables in the Hokuriku region, simmered white shrimp, deep-fried phantom fish, small sea bream pickled in bamboo leaves and served with white sesame sauce, kintoki grass jelly, seared Tochio age Kagura Nanban on top [Simmered dish] Assortment of three kinds of fresh fish from the Hokuriku region, complete set [Stew] Aigamo jibuni, Local Cuisine Kanazawa City, Ishikawa Prefecture [Grilled dish] Grilled young yellowtail (gando) wrapped in rose flowers [Main dish] Steamed wild vegetables with soy milk [Meal] Miyuki trout rice, soup, pickles [Dessert] Today's dessert - accompanied by Kaga Bocha tea presented by Maruhachi Tea Factory - ・－・－・－・－・－・－・－・－・－・－・－・－・－・－ <June menu> [Appetizer] Five kinds of seasonal vegetables in the Hokuriku region, eel salad, kintoki grass soaked in sesame oil, tossed in Hamana miso・Edamame soybeans ・Uchiki red-skinned sweet chestnuts and pumpkin grated and simmered [Simmered dish] Assortment of three kinds of fresh fish from the Hokuriku region, Tsuma set [Stew] Ishikawa Prefecture Kanazawa City Local Cuisine Aigamo Jibuni [Grilled] Tsuma pork grilled on a cedar board [Main dish] Achara salad [Rice] Fresh ginger rice, soup, pickles [Dessert] Today's dessert - with Kaga Bocha tea presented by Maruhachi Tea Factory -

□One drink to choose from 10 types *Please choose from the options below. ・Niigata local beer ・Famous sake from Hokushinetsu carefully selected by a sake sommelier ・Plum wine brewed by a sake brewery in Hokushinetsu ・Sweet potato shochu ・Barley shochu ・Noto local cider ・Amazake brewed by a brewery in Hokushinetsu ・Oolong tea ・Grape juice ・Grapefruit juice -------------------------------- <May Menu> *The June menu is posted after May. [Appetizers] Five kinds of seasonal vegetables in the Hokuriku region, simmered white shrimp, deep-fried phantom fish, small sea bream pickled in bamboo leaves and served with white sesame sauce, kintoki grass jelly, seared Tochio age Kagura Nanban on top [Simmered dish] Assortment of three kinds of fresh fish from the Hokuriku region, complete set [Stew] Aigamo jibuni, Local Cuisine Kanazawa City, Ishikawa Prefecture [Konro] Echigo beef crystal-grilled dish *May be changed to teppanyaki [Main dish] Early summer seasonal vegetable tempura [Rice] Miyuki trout rice, soup, pickles [Dessert] Today's dessert - accompanied by Kaga Bocha tea presented by Maruhachi Tea Factory - ・－・－・－・－・－・－・－・－・－・－・－・－・－・－ <June menu> [Appetizers] Five kinds of seasonal vegetables in the Hokuriku region, eel salad, kintoki grass soaked・Hamana miso dressing ・Soybean paste ・Uchiki red skinned sweet chestnuts and grated pumpkin [Simmered dish] Assortment of three kinds of fresh fish from the Hokuriku region, with a full set [Stew] Ishikawa Prefecture Kanazawa City Local Cuisine Aigamo Jibuni [Kuro] Echigo beef crystal grilled *May be changed to ceramic grill [Main dish] Parboiled conger eel [Rice] Fresh ginger rice, soup, pickles [Dessert] Today's dessert - accompanied by Kaga Bocha tea presented by Maruhachi Tea Factory -

<Celebration menu> [Celebration appetizers] ~Assortment of Hokushinetsu flavors~ [Rice bowl] Clam prepared in Shio style [Ozuri] Assortment of three kinds of Hokuriku fresh fish Tsuma set [Otakiai] Kanazawa Local Cuisine Aigamojibu stew [Gift gift] Grilled small sea bream [Meal] Noto Dainagon sekihan Pickled vegetables Tome bowl [Sweetness] Today's sweetness - Maruhachi Seichajo's complimentary Kaga stick tea -

<Celebration menu> [Celebration sake] [Celebration appetizer] ~ Assortment of Hokuriku Shinetsu flavors ~ [Soup] Clams with salt [Sashimi] Assortment of three kinds of fresh fish from Hokuriku, with a full set [Otaki-go] Kanazawa Local Cuisine duck jibuni [Family appetizer] Grilled small sea bream [Celebration appetizer] Kaga thick cucumber inro steamed *In June, the dish will be changed to Achara-ae. [Meal] Noto Dainagon red rice, pickles, spiny lobster soup [Dessert] Today's celebratory dessert ~ with Kaga stick tea presented by Maruhachi Tea Factory ~