Cuisine

Guests can enjoy two equally delicious versions of Matusaki’s local cuisine from either the Main Wing or in the New Wing kitchens. Our two chefs create each meal and dish one at a time in the local tradition. Both kitchens offer local delicacies of Kaga-vegetables, Noto-beef and “Nodoguro” blackthroat seapearch, lovingly prepared for you.

Main Wing Standard Fare

Kanazawa Evening Meal Sampler

The Kanazawa Evening Meal will vary from month to month.
From the Sea of Japan, Mt. Haku and the fields of Kaga, our chefs are proud to serve cuisine with lots of local food.
Dishes are all made from scratch and served one dish at a time.

Menu Example

Pre-dinner drink: YUDZU citron liquor (non alcoholic)
First appetizer: Ark shel, cockle, a plant of parsley family
Young leaf of Japanese pepper vinegar
Appetizer: halfbeak sushi , simmered cod fish roe jelly TOYAMA firefly squid, Fried and vinegared cutlassfish , candied kumquat with salmon roe boiled yellow leek seasoned with soy sauce, canola flower with salted and dried mullet roe, simmered broad bean
OWAN: The primary hot soup with Kombu kelp, Boiled greenling with KUDZU starch mugwort Tofu made from KUDZU starch ,UGUISUNA young greens, flower-shaped carrots, shredded Udo, young leaf of Japanese pepper
SASHIMI: Yellowtail, sea bream, Spanish mackerel seasoned with KONBU kelp, Northern shrimp Soy sauce mixture of citrus juice and soy sauce
Vinegared dish: Boiled ZUWAI crab, KINJISOU green, cucumber, lemon, vinegar seasoned with bonito flavor
Steamed dish: Steamed, egg custard with ice fish, Silver KUDZU starch sauce, pickled and dried UME puree
Grilled dish: Grilled Sakura trout marinade in soy sauce and YUDZU citron sauce, Grilled SENJYU green onion rolled with NOTO beef round, Boiled and vinegared WASABI horseradish flowers
Pot dish: Noto pork, KAGA Taro potato dumpling, bamboo shoots, KANAZAWA water dropwort plantain lily, bracken, Japanese pepper powder
Rice: Crab and green peas rice
MISO soup: MATSUMO(AKAMOKU) kelp, green, onion
Pickled vegetable: Daikon radish cucumber eggplant with mustard MISO
Dessert: YOUKANN (jellied sweet bean jam) with green, tea and mashed lily bulb, Sweet SAKE mousse, Raspberry sauce, Seasonal fruits

Options Cuisine

About 12/27-1/7 and other long national holidays in Japan, period can not be ordered
Tax included
Please make a reservation 3 days in advance.

Alive crab

41,800 yen (current value ※Price fluctuates)

Winter limited about 11/9 - 12/24,1/11 - 3/19

Boil crab or half grill and half raw crab.Please choose your favorite cooking method.
KOUBAKO (female crab with egg)

3,300 yen

Winter limited about 11/9 - 12/24

The recommended way of eating Kobako Crab is to mix crab butter and crab meat and egg.
SUSHI (5 pieces)

3,300 yen
Seasonal Tempura (one person)

3,300 yen
Japanese beef sirloin steak

6,600 yen
Noto Japanese beef steak

8,800 yen
Abalone 180g (SASHIMI or Steak)

8,800 yen
Grilled NODOGURO (blackthroat seaperch)

8,800 yen

NODOGURO is only and delicious fish.
Grilled NODOGURO (1 pieces)

4,180 yen

NODOGURO is only and delicious fish.
Seasonal JIBINI (KANAZAWA special dish)

1,980 yen

Kanazawa Breakfast Sampler

New Wing Standard Fare

Hooh Evening Meal Sampler

Hooh Evening Meal will vary from month to month.
Enjoy beauty of the dishes decorated with the seasons.
We use plenty of natural ingredients from the sea and riches of the soil.

Menu Example

Pre-dinner drink: Sweet SAKE (non alcoholic)
appetizer: scallop, MATSUMO kelp, vinegar seasoned with bonito flavor, radish, dried rice wheat gluten canape salmon roe YUDZU ash, avocado rolled with salmon, grilled halfbeak with sesame, canola flower with salted and dried mullet roe, asparagus tiger prawn dressed with fermented tofu, parched spore shoot of field horsetail
OWAN: The primary hot Japanese dashi soup made from dried bonito and Kombu kelp. Fish meet dumpling with sea bream and egg yolk, KOGOMI wild plant green fried Tofu bean curd skin, Three strings(YUDZU carrot Japanese hornwort)
MUKOUZUKE: kelp grouper, tuna, striped jack, northern shrimp, three colors diamond, Garnish
Small dish: Steamed vinegared rice topped with a variety of colorful ingredients, Shredded thin omelet SIITAKE mushroom carrot burdock root, Crab sea urchin USUI green peas young leaf of Japanese pepper
Grilled dish: Roast beef, Fried greenling, Bud of Japanese angelica, baby corn, flowers of the butterbur, Beats pickled in sweet vinegar, YUDZU citron pepper
Pot dish: Spring cabbage, ice fish, clam, short necked clam, Spring cabbage, WAKAME kelp, water dropwort
Lid dish: Simmered bamboo shoot, Simmered taro potato, fried and simmered wheat bran with mugwort, Butterbur, young leaf of japanese pepper
Vinegred dish: Crab rolled with turnip, Japanese horse radish flower, cucumber, vinegar seasoned with bonito flavor
Pickled vegetable: Spring cabbage, DAIKON radish with rice malt, Carrot pickled in rice bran paste
Miso-soup: MOZUKU kelp, deep fried Tofu, green onion
Rice: Trout rice, DAIKON, radish, carrot
Dessert: DEKOPONN citron and soy milk jelly, Strawberry, melon, mint

Options Cuisine

About 12/27-1/7 and other long national holidays in Japan, period can not be ordered
Tax included
Please make a reservation 3 days in advance.

Alive crab

41,800 yen (current value ※Price fluctuates)

Winter limited about 11/9 - 12/24,1/11 - 3/19

Boil crab or half grill and half raw crab.Please choose your favorite cooking method.
KOUBAKO (female crab with egg)

3,300 yen

Winter limited about 11/9 - 12/24

The recommended way of eating Kobako Crab is to mix crab butter and crab meat and egg.
SUSHI (5 pieces)

3,300 yen

Chef make it with fresh ingredients.that he bought on that day.
Seasonal Tempura (one person)

3,300 yen
Noto Japanese beef steak

8,800 yen
Japanese beef steak

7,700 yen
Noto Japanese beef SUKIYAKI

2,750 yen
Abalone steak

8,800 yen
Grilled NODOGURO (1 pieces)

4,180 yen

NODOGURO is oily and delicious fish.