TOP>Notoya’s Kaiseki Dishes>Steamed-dish full-course dinner
Distinctive ingredients
from the Kaga region
"Jiwamon" (local Kaga food)

Steamed-dish full-course dinner

We serve steamed dishes made from fresh winter seafood.

Fresh local food is referred to as "jiwamon" in Ishikawa dialect.
Our kaiseki menu items are made from fresh seafood of the Hokuriku region and traditional vegetables.
Abalone, turban shells, live scallops, clams, crabs, and prawn are steamed along with Kaga vegetables, which have a sweet, mild flavor.

Menu

"Jiwamon" local food steamed in a basket

Live abalone, turban shells, live scallops, clams, prawns, crab, squash, carrot, kaga lotus root, Gorojima-kintoku sweet potato, broccoli

Aperitif

Seasonal fruit liquor

First appetizer

Persimmon seasoned in vinegar

Second appetizer

Saury pressed sushi, ginkgo nuts, chestnut paste formed in a twisted bag, seaweed noodles, monkfish liver, short-necked clam boiled down in soy sauce

Sashimi

Assorted sashimi on ice (kelp-flavored sea bream, tuna, yellowtail, deepwater shrimp, sashimi decoration)

Grilled fish

Japanese butterfish grilled with miso paste / ginger sticks

Steamed dish

Steamed egg custard with vegetables

Deep-fried dish

Tempura (prawn, squash, green chilies, sweet potato) Tempura dipping sauce with grated daikon and chili

Soup

Clear soup

Pickles

Notoya original pickles

Dessert

Muscat jelly

The menu is subject to change depending on availability.

Local abalone

You can also enjoy dishes made from
local vegetables such as Gorojima-kintoki
sweet potato and Kaga lotus root

Winter yellowtail sashimi is
particularly delicious

Regular price 21,000 yen

Reservations can be made on our website

Special price18,500 yen(excl. tax)～

(*For a group of two)

Click to reserve this plan For a group of eight or more, click here

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