An abundance of popular ingredients from the sea of Japan.
Kanazawa kaiseki full-course dinner
We serve flavorful dishes made from fresh seasonal
ingredients such as winter blackthroat seaperch and
deep-water shrimp from Kanazawa, Kaga and Noto
Our new gourmet menu allows you to taste all kinds of popular foods from Kanazawa, Kaga and Noto!
The dishes you can enjoy include the very popular blackthroat seaperch grilled with salt, sashimi of deep-water shrimp, and the popular local Kaga jibuni dish.
Please enjoy 8-10 kaiseki dishes lovingly prepared by Head Chef Kanda.
Popular local dish "Kaga jibuni"
(duck-meat stew)
Richly flavored winter deep-water shrimp
Kanazawa’s famous high-quality
blackthroat seaperch
Regular price 21,000 yen
Reservations can be made on our website
Special price18,000 yen(excl. tax)～
(*For a group of four)
Click to reserve this plan For a group of eight or more, click here
High-quality blackthroat seaperch
caught in the Sea of Japan
The Hokuriku region’s famous high-quality blackthroat seaperch is a luxurious dish that can be tasted only in high-end Japanese restaurants. Although blackthroat seaperch is a whitefish, it is fatty and melts in the mouth like tuna. The more it is chewed, the tastier it becomes, and its sweet, rich flavor lingers on the palate.
The distinctive flavor of Kaga vegetables
Kaga vegetables are part of the region’s traditional food culture; they have been cultivated since the Edo period. There are 15 vegetables that qualify as Kaga vegetables according to the Kanazawa Agricultural Product Brand Association: Kaga lotus, Kaga thick cucumber, Gensuke radish, sweet potato, Kinjiso green, Utsugi red-skinned sweet potato, Futatsuka mustard green, Heta-murasaki eggplant, Kanazawa thick leek, dropwort, Kaga tsurumame bean, bamboo shoot, red taro stem, Kanazawa crown daisy and arrowhead.
Please enjoy these tasty vegetables in season.
Fresh seafood from the Sea of Japan
The Sea of Japan is referred to as a “natural fish tank”; it is a treasure trove of seafood such as snow crab, yellowtail, shrimp (prawn), sea bream, horse mackerel and squid. Our chef prepares fresh seafood in its optimum condition.
Kutani-ware — a traditional craft of Kanazawa
Kutani-ware is a traditional ceramic ware that has been handed down from the Edo period. It features the brilliant five Kutani colors: red, green, yellow, purple and dark blue. Kutani-ware is used for Kaga cuisine. You can enjoy not only the flavor of your food, but also the dishes used for serving it.
“Tedori-gawa”
is the perfect sake for this full-course dinner.
“Tedorigawa” is a sake made from pure water in the Hokuriku region, which goes well with seafood. It has an aromatic flavor and feels refreshing as it is swallowed. This sake is well-suited to Kanazawa kaiseki dishes.
Blackthroat seaperch is called nodoguro in the area along the Japan Sea coast, where it has been highly regarded by people in the know. Deep-water shrimp, crab and yellowtail were better known in Kanazawa before, and blackthroat seaperch became popular thanks to a comment by Kei Nishikori, the famous Japanese tennis player. The opening of the Hokuriku Shinkansen bullet train also boosted its popularity.
The selling price of blackthroat seaperch has more than doubled at the shipping ports of Hashitate, Togi and Kanaiwa, and it sells out fast at Omicho Market. To the delight of our customers, we prepare blackthroat seaperch dishes in various ways according to the season.
How to enjoy blackthroat seaperch
Blackthroat seaperch grilled with salt or boiled in soy sauce is loved by the local residents of Kanazawa and the Kaga Onsen area, but sashimi, sushi and chazuke (tea on rice) are also popular ways of satisfying people’s cravings for blackthroat seaperch. Our Head Chef Kanda recommends kobujime (kelp-flavored sashimi). Kelp improves the flavor of blackthroat seaperch. Kobujime is suitable both as a souvenir and as a gift.
You can buy kobujime through “Notoya Select Products”.
For those who would like to enjoy blackthroat seaperch more, we recommend blackthroat seaperch that is salted and dried overnight. This product ranked third in Japan at the breakfast competition sponsored by Rakuten Travel. It goes well with abalone rice gruel. Tea on rice with blackthroat seaperch is also delicious, because the broth prepared by Chef Kanda brings out the flavor of the fish. We recommended both of these ways of eating blackthroat seaperch.
The seven-crown go champion
Yuta Iyama has enjoyed roasted
blackthroat seaperch sushi.
As the commemorative event for the 1,300th anniversary of the opening of Awazu Hot Spring, the seven-match series fourth session of the 42nd professional go players’ championship series was held at Notoya. One of the pleasures of the championship matches is the lunch menu. Yuta Iyama won the match after eating roasted blackthroat seaperch sushi. You can savor this lucky sushi, as well as other seasonal blackthroat seaperch dishes. In addition, a seasonal sashimi assortment and kaiseki dishes (8-10) made from Kaga vegetables and cooked by Chef Kanda are served.
Recommended restaurants for blackthroat seaperch
Itaru (pub): 2-8 Kakinokibatake, Kanazawa
Sentori-zushi (sushi bar): 1-17-3 Ishibiki, Kanazawa
Suginoi (restaurant): 3-11 Kiyokawamachi, Kanazawa
Otomezushi (sushi bar): 4-10 Kiguramachi, Kanazawa
Kanazawa Yokoyama (restaurant): 2-30-9 Katamachi, Kanazawa
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