たちばな四季亭

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料理

Dishes made from local ingredients season by season

Hokuriku is truly a treasure trove of ingredients throughout the four seasons.
The hotel's commitment is to enjoy kaiseki cuisine full of seasonal flavors in the comfort of your own room or in a private dining room.
Organic vegetables, seafood, etc. made with natural ingredients,
You can enjoy the diverse flavors of Kaga, created by carefully selected ingredients, one by one.

Information on Senshinkan

Kaiseki dinner course menu

※The photograph is an image
It may differ from the actual thing
１. Aperitif : white wine based cocktail flavored with unripe plum
２. Appetizers : Sesame tofu with salt from Noto Suzu and bite-sized start with local ingredients
３. Appetizers : a selection of bite-sized fresh vegetables and meats
４．Daiginjo-style cod and milt, Kanazawa parsley, two-color plum carrot and yuzu
５. Sashimi : today’s raw fish from Sea of Japan
6. Ishikawa Kobako Crab Sushi, lily root with flower petals, salmon roe, lotus bud
7. Snow crab, steamed Kaga lotus root, Kamoji leek, wasabi etc
or
Grilled yellowtail with black pepper and simmered Gorojima Kintoki sweet potato
8. Special wagyu beef shabu shabu in sesame soymilk style with shimeji and tofu etc
9. Boiled rice : rice from local contract farmer
10. Hamaguri clam soup
11. pickled vegetables
12. Today’s dessert : strawberry flavored almond jelly

Please enjoy your dinner time with the kaiseki course.
Thank you,

chef Haruki Takahiro Tachibana Shikitei
Reserve with this plan

※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.