Kanazawa Maimon Sushi Sangenjaya

This dish features the meat and miso of female snow crab served in its shell. You can enjoy the rich inner and outer roe, and crab miso umami. Please enjoy as is, or with a little soy sauce.

Sushi with the meat and miso of female snow crab placed on vinegared rice wrapped in nori. The rich crab flavor fills your mouth.

A set where you can enjoy snow crab prepared in different ways, such as raw and seared. Enjoy the differences in sweetness and texture of the crab.

Sushi made with amadai, a high-grade white fish. It has elegant fat and sweetness, with a soft texture.

Sushi made with fresh mackerel landed in the Noto region of Ishikawa Prefecture. It is fatty and has a strong umami characteristic of blue fish.

Sushi with local Kaga miso placed on top of mackerel and seared. The fragrant miso and the fatty mackerel pair well.

A luxurious set menu that includes 10 pieces of nigiri sushi, tempura, chawanmushi, and miso soup. You can enjoy the flavors of Kanazawa all at once.

A set of 5 types of recommended high-grade toppings for the day. The contents change depending on the season and availability.

A set where you can compare three types of tuna: lean, medium fatty, and fatty. Enjoy the difference in the richness of the fat.

A set of 3 popular types for children and adults: salmon, yellowtail, and red shrimp. Easy to eat and satisfying.

A creative sushi set with three types of salmon topped with different cheeses and sauces. You can enjoy a Western-style flavor.

A set of 3 types of gunkanmaki topped with a quail egg (tsukimi). It pairs excellently with natto, tuna, and squid.

This is the fattiest cut of tuna. It is characterized by its melt-in-your-mouth texture and rich sweetness.

This is a cut with an exquisite balance of lean and fatty meat. You can feel the moderate sweetness of the fat and the umami of the tuna.

A refreshing cut with less fat, allowing you to taste the original iron and acidity of tuna.

A high-grade fish known as "the toro of white fish." It is very fatty, and searing enhances its fragrance.

A representative white fish of Japan. It has a delicate yet elegant sweetness and moderate chewiness.

The muscle at the base of the fins of flounder or flatfish. It is characterized by its chewy texture and rich fat.

This dish is made by coating ingredients such as shrimp and vegetables in a flour batter and deep-frying them. Please enjoy with tentsuyu (tempura dipping sauce) or salt.

This dish is made by deep-frying "Gasu Shrimp," a specialty of Hokuriku, with the shells on. It is fragrant and the sweetness of the shrimp is concentrated.

Steamed dashi and egg, topped with a seaweed and mushroom sauce. Contains chewy raw fu.

Miso soup made with dashi broth from the "ara" (bones and head) after filleting the fish. The umami of the fish is fully dissolved.

Miso soup with plenty of fresh nori. It has a rich aroma of the sea and pairs well with sushi.

This is a local sake from Ishikawa Prefecture. Made only with rice and water, this junmai sake allows you to enjoy the original umami and richness of rice.

A premium sake with a high-grade polished rice ratio. It features a gorgeous fruity aroma and a clean taste.

High-quality Japanese draft beer. You can enjoy its fine foam, deep richness, and gorgeous aroma.

A refreshing drink made by mixing whiskey with soda. It pairs well with fried foods and strongly flavored dishes.

This is a drink made by mixing shochu with Ishikawa Prefecture's specialty "Kaga Bocha (Hojicha)". It is characterized by the fragrant aroma of the tea.