たちばな四季亭

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料理

Dishes made from local ingredients season by season

Hokuriku is just a treasure trove of ingredients throughout the four season.
As well as Kaiseki cuisine full of seasonal taste,
we invite you to enjoy a variety of Kaga’s taste which has been carefully examined for organic vegetables,
fishes and shellfishes based on natural products as ingredients.

Oshinagaki

※The photograph is an image
It may differ from the actual thing

Aperitif

plum wine

Sakizuke

fresh junsai in vinegar

Hassun

Kaga vegetables Kinjisou tofu,
edamame and lily root paste,
green castella, shimmerd shrimp,
moth with paste of sea urchin,
white asparagus with dry-cured ham,
Kaga vegetables cucumber
between sheets of kelp,
simmered pumpkin and carrot

Owan

shinjou in Kaga vegetables lotus root soup with moth and carrot

Otsukuri

Seasonal Sashimi

Shinogi

grilled conger eel sushi

Choice menu

shrimp paste in steamed onion
or
grilled Japanese seaperch with soy milk bechamel sauce

Dai-no-mono

Wagyu shabushabu

Gohan

Rice

Tome-wan

Red miso-soup

Ko-no-mono

Japanese pickles

Mizumono

maccha pudding

Reserve with this plan

A la carte

  • Kegani

    Over the summer the hair of the Noto-oki will become delicious.The hair is short and fair compared to the hair follicles from Hokkaido.The taste is sweet without the peculiarity, and it is delicious unlike the zwai.

    boiled(800g)…¥18,250(Tax not included)

  • Rock oyster(Ishikawa Noto production)

    As there are few rivers in Noto, the sea is highly transparent and very beautiful. Furthermore, because of the peninsula, rock oysters harvested from places with fast tides are tight and rich in taste. Rock oysters are also called "sea milk" because they contain large amounts of various nutrients.

    parboil (2)…… ¥3,500(Tax not included)

The order is until 5:30 in the evening.Please tell Front number 7 or room staff.
However, we may not be able to arrive due to weather etc.Please note.
The menu above will be offered only during the stated period.

※The dish image becomes the image.
※The price fluctuates by a season.
Please refer for the details.

四季亭のお料理 春夏秋冬

Spring

Notogyu & Jizakana(Noto Beef & Nodoguro) Kaiseki
<Example Menu in June>

Aperitif
Plum wine
Sakizuke
Hotaru-Ika with vinegared miso sauce
Hassun
Sea weed noodle, Tiger fish Yawata roll, Corn Castella, Scallop shellfish,
Lily bulb, Grilled beans, Figs simmered red wine, etc
Owan
Clear soup
Otsukuri
Seasonal Sashimi
Oshinogi
Noto-beef aburi-sushi
Yakimono
Nodoguro grilled with salt pot
Shiizakana
Noto-beef steak
Gohan
Rice
Tome-wan
Red miso-soup
Ko-no-mono
Seasonal pickled vegetables
Mizumono
Seasonal Dessert

※Because you vary according to the season including a cooking method becoming one past dish, approve the photograph.

Summer

Awabi(Black Abalone) Kaiseki
<Example Menu in June>

Aperitif
Plum wine
Sakizuke
Hotaru-Ika with vinegared miso sauce
Hassun
Sea weed noodle, Tiger fish Yawata roll, Corn Castella, Scallop shellfish, Lily bulb, Grilled beans, Figs simmered red wine, etc
Owan
Clear soup
Otsukuri
Seasonal Sashimi with Awabi
Oshinogi
Awabi aburi-sushi
Yakimono
Black Abalone charcoal grill
Mushimono
Steamed Abalone
Gohan
Rice
Tome-wan
Red miso-soup
Ko-no-mono
Seasonal pickled vegetables
Mizumono
Seasonal Dessert

※Because you vary according to the season including a cooking method becoming one past dish, approve the photograph.

Autumn

Nodoguro(Rosy seabass) Kaiseki
<Example Menu in June>

Aperitif
Plum wine
Sakizuke
Hotaru-Ika with vinegared miso sauce
Hassun
Sea weed noodle, Tiger fish Yawata roll, Corn Castella, Scallop shellfish, Lily bulb, Grilled beans, Figs simmered red wine, etc
Owan
Clear soup
Otsukuri
Seasonal Sashimi with Nodoguro
Oshinogi
Nodoguro-aburi-sushi
Yakimono
Nodoguro grilled with salt
Mushimono
Steamed Nodoguro
Gohan
Rice
Tome-wan
Red miso-soup
Ko-no-mono
Seasonal pickled vegetables
Mizumono
Seasonal Dessert

※Because you vary according to the season including a cooking method becoming one past dish, approve the photograph.

Winter

Hashidate Kani(Snow Crab with Hashidate-tag) Kaiseki
<Example Menu in November>

Aperitif
Yuzu wine
Sakizuke
Snow crab and scallop
Hassun
Shrimp Fry, Sanma kanro-ni, Satoimo-Dengaku, Kurumi-Tofu, Hoshigaki Butter, etc
Owan
Dobin-mushi
Otsukuri
Seasonal Sashimi with Kani-sashimi
Mukozuke
Kobakogani Crab(Female snow crab)
Yakimono
Yaki-gani (snow crab charcoal grill )
Shiizakana
Kani-Nabe(snow crab hot pot)
Gohan
Kani-Zosui
Ko-no-mono
Seasonal pickled vegetables
Mizumono
Seasonal Dessert

※The photo will be one example of past dishes, please note that it varies according to season, such as cooking method.

One pair per day only Premium hospitality from the chef.

One pair per day only Premium hospitality

One group per day, dinner is not ordinary Kaiseki cuisine only for the customers for Japanese and Western style room at our hotel,
there is premium hospitality course which the head chef of our hotel will visit your room,
you can enjoy freshly made items making cooking in front of you, mainly with Sushi and Tenpura.
It is a hospitality filled with a hot thought of head chef who wants to have a hearty moment in each dish that is made in front of you.

Breakfast

Breakfast

The hotel’s breakfast is set till late to 10 o’clock in the morning.
As with dinner, the breakfast will be served in your room.
Please enjoy slowly “Koshihikari” (a kind of Rice) from Ishikawa Prefecture purchased directly from local contract farmers and the menu that used of the local ingredients.
Changed to western food are also accepted.
If you wish to change, please contact us by 18 o’clock the day before you stay.
Depending on the period, it may not be accepted on previous day,
so please consult us as soon as possible.

Children's menu

About Children's dishes

Our hotel also offers meals for children.
We prepare 3 kinds of meals according to the amount of meal of the children.