Cuisine

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Introduction of the Chef

Mantenno Tsujinoya Chef

Tsuyoshi Tanaka

We offer kaiseki cuisine that incorporates local ingredients, crafted with care, based on the Kaga kaiseki training in Ishikawa Prefecture. The seafood, a blessing of the Sea of Japan, is fresh, and we are committed to using local ingredients such as Kaga vegetables and wild plants grown in the pure and rich waters flowing from the sacred Mount Hakusan, as well as the mountain stream rice cultivated by skilled rice artisans in quality soil. Our long-standing contributions to the culinary world, along with our skills and knowledge, have been recognized, and we received the "Culinary Service Award" from the Minister of Health, Labour and Welfare in the 6th year of the Reiwa era for our contributions to the culinary profession.

Spring

spring

Seasonal Kaiseki "Spring"

[Table Item] Seafood Shabu-Shabu

[Vinegared Dish] Hairy Crab Shell Platter

[Meal] New Bamboo Shoot Rice

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Spring Kaiseki March~May (Example)

Aperitif

Yuzu Cocktail - Cherry Blossom

Appetizers

Thin Tofu, Wild Garlic, Salmon Roe, Cherry Yam

Firefly Squid Pickled in Soy Sauce, Grain Shellfish with Wasabi, Crispy Fried Smelt

Anago Kosode Sushi, Tamago Castella, Kamasu with Greens

Tender Octopus Stew with Cherry Blossom Cheese

Sashimi

Sakura sea bream, Sayori, Bluefin tuna, Akagai, Sweet shrimp

Steamed Clams with Sake, Green Onions, and Simmered Tara-no-Me

Table Items

Seafood Shabu-Shabu, Mizuna, Bamboo Shoots, Noto Wakame

Firefly Squid, Yellowtail, Cherry Sea Bream

Fried Foods

Wild Vegetable Tempura: Urui, Fuki no Kara, Yuki no Shita, Kogomi

Nobiru Noto Natural Salt

Vinegar Dish

Hairy crab shell platter, red shiso, lemon

Meals

New Bamboo Child Rice Usui Gold Thread

Pickles

Wakame Soy Sauce Pickled Daikon and Celery

Soup

Clear Soup Style Scallop Cake with Seaweed and Yuzu

Fruit

Crème Brûlée, Grapefruit Jelly, Strawberry, Dekopon

Summer

Seasonal Kaiseki "Summer"

[Meal] Shirasu Rice

Grilled Lobster

[Lidded Dish] Red-Skin Sweet Chestnut Pumpkin

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Summer Kaiseki June~August (Example)

Aperitif

Summer Orange Cocktail

Appetizers

Uzaku, Hamo Nanban-zuke, Dojo Kabayaki

Ito-uri Ayame Cheese, Awafu Dengaku, Corn Summer Bun

Sashimi

Flounder, Striped Jack, Bluefin Tuna, Sweet Shrimp, 4 types

Red-skinned Sweet Chestnut Pumpkin

Chilled

Soba with mountain vegetables, grated yam, green onions, and delicious broth

Grilled Dishes

Grilled Lobster

Western Plate

Roast Beef Salad

Vinegar Dish

Abalone with Mizore Vinegar

Meals

Shirasu Rice

Pickles

Nanban Kasuzuke, New Ginger, Takana Zuke

Soup

Clear soup style, seaweed paste, green laver, trefoil

Fruit

Mango pudding, chocolate cake, watermelon, orange

Crab

crab

[Vinegared Dish] Snow Crab Sashimi Platter

Crab Leg Foot Bath

[Fried Food] Crab Tempura

[Warm Dish] Snow Crab Chawanmushi

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Crab × Crab Kaiseki (Example)

Aperitif

Summer Orange Cocktail

Group Fish

Asparagus Tofu, Firefly Squid Pickled in Soy Sauce, etc.

Sashimi

Crab Foot Bath, Mebachi, Sweet Shrimp

Warm Things

Snow Crab Chawanmushi

Vinegar Dish

Snow Crab Sashimi

Table Items

Snow Crab Hot Pot

Fried Foods

Snow Crab Tempura

Meals

Crab Rice Porridge

Pickles

Pumpkin lees pickles, etc.

Fruit

Mango Pudding

Delicious

DELICACIES

[Table Item] Yellowtail Shabu-Shabu

[Sashimi] Cold Yellowtail, Botan Shrimp, and others

Grilled Black Wood Buds

[Vinegar Dish] Kanou Crab Meat

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Delicious Kaiseki (Example)

Aperitif

Junmai Umeshu

Appetizer

Sea cucumber intestines with snow, simmered white plum shell, and others

Sashimi

Cold Yellowtail, Botan Shrimp, and others

Table Items

Yellowtail Shabu-Shabu

Grilled Dishes

Black Wood Buds Grilled

Vinegar Dish

Kanou Crab Shell Meat

Soup

Clear soup style abundant snow crab fish cake

Meals

Black throat tea zuke

Pickles

White Turnip Light Pickle - Jerusalem Artichoke Miso Pickle

Soup

Lotus Root Soup

Fruit

Assorted Three Types of Fruits

Pufferfish

Puffer fish

Pufferfish Hot Pot

[Sashimi] Fugu Sashimi

[Meal] Dashi Chazuke

Baked Shirako Chawanmushi in a Lidded Dish

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Pufferfish Kaiseki (Example)

Aperitif

Fugu Fin Sake

Chopsticks included

Shirako Tofu

Appetizers

Five-point platter

Sashimi

Fugu Sashimi

Grilled Shirako Chawanmushi

Grilled Dishes

Grilled Shirako

Table Items

Fugu hot pot

Fried Foods

Tatsuta-age

Meals

Dashi Chazuke

Pickles

Wakame Soy Sauce Pickles

Fruit

Seasonal Fruits

Autumn

[Western Plate] Thick Cut Roast Beef

Grilled Fugu Sashimi

[Assorted Dishes] 4-item platter

[Fried Items] Sweet Potato Croquettes, Fried King Oyster Mushrooms, Matsuba Skewers

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Autumn Kaiseki September~November (Example)

Aperitif

Kaga Grape Cocktail

Appetizers

Four-point platter

Sashimi

Grilled Fugu Tataki, Bluefin Tuna, etc.

Taro Dumpling

Grilled Dishes

Miso Flavor / Black Cod

Western Plate

Thick Cut Roast Beef

Fried Foods

Gorojima Kintoki Sweet Potato Tempura

Vinegar Dish

Grilled Kamatsu with Ume and Clam Sake Steamed

Meals

Mushroom Rice

Soup

Clear Stream Style Slippery Mushroom Cake

Pickles

Three kinds platter

Fruit

Sweet Potato Pudding

Winter

winter

Cod Parent-Child Hot Pot - Butter Miso Style

[Sashimi] Bluefin Tuna, Squid, Sweet Shrimp, Yellowtail

[Meal] Snow Crab Rice

[Fried Food] Fried Crab Shell

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Winter Kaiseki December~February (Example)

Aperitif

Yuzu Honey Cocktail

Appetizers

Simmered Sea Urchin with Plum and Poppy Seed Gratin

Sashimi

Bluefin Tuna, Yellowtail, and Others

Mizore Manju

Grilled Dishes

Grilled Mackerel with Saikyo Miso

Table Items

Cod Roe Hot Pot - Butter Miso Style -

Fried Foods

Deep-fried Crab Shell

Vinegar Dish

Snow Crab Meat

Meals

Snow Crab Rice

Pickles

White Turnip Pickles, Purple Pickles

Soup

Clear Soup Style

Fruit

Strawberry mousse - seasonal fruit

Mantenno Tsujinoya Breakfast

The clear stream nurtured by the sacred peak "Hakusan"
uses locally sourced Koshihikari rice from the mountain village.
The dried fish is a proud delicacy soaked in deep ocean water,
caught in Noto.
This breakfast is filled with the desire to serve dishes that will remain in your heart until just before you leave.

Additional dishes, children's menu, recommended beverages

Additional Dishes

"Colorful" additional dishes that enhance the cuisine.
An extra dish to complement the kaiseki meal. Please feel free to order.
Click here for the list of additional dishes

Children's Menu

A children's menu is available for kids.
Meals for toddlers (ages 3-5) (image)

Noto Reconstruction Support Bottle from Sakaba no Remondo

"Sakaba no Remondo" started selling as a limited product for restaurants in October 2022, exclusively in the Hokkaido, Shinshu, and Hokuriku areas. Maintaining the "pre-sliced lemon method," it was offered in a bottle with a special flavor enhanced by the addition of salt as a secret ingredient, allowing local customers to enjoy this unique "Remondo."

This time, we are offering a design bottle with a support message for the recovery of Noto, the area affected by the Noto Peninsula earthquake in the sixth year of Reiwa, as the "Sakaba no Remondo Noto Recovery Support Bottle" at our hotel.

Sake

We offer a variety of local sake from Ishikawa that pairs well with our dishes.
・Tedorigawa
・Kagatobi Ai
・Shinsen
・Hakuryu
・Masuzen
・Tengumai
・Tokigengen

Deliciousness in Awazu

Introduction of the Chef

Tsuyoshi Tanaka

Spring Kaiseki March~May (Example)

Summer Kaiseki June~August (Example)

Crab × Crab Kaiseki (Example)

Delicious Kaiseki (Example)

Pufferfish Kaiseki (Example)

Autumn Kaiseki September~November (Example)

Winter Kaiseki December~February (Example)

Mantenno Tsujinoya Breakfast

Additional dishes, children's menu, recommended beverages

Additional Dishes

Children's Menu

Noto Reconstruction Support Bottle from Sakaba no Remondo

Sake