Depicting Ishikawa's Four Seasons on a Plate. New Dinner Course "Kanade" Offering a Taste of Ishikawa for 5,500 Yen, Available from April 1. A Blissful Gourmet Experience "Playing" the Seasonal Delights of Noto and Kaga with French Techniques.
Hotel Kanazawa, which offers cuisine focused on seasonal ingredients, will begin offering a new dinner course, "Kanade," at its 1st-floor restaurant "DINING TSUZUMI" from April 1, 2026. This course extensively uses seasonal ingredients from Ishikawa Prefecture, aiming to maximize the natural flavors of seasonal ingredients with French techniques, creating a beautiful harmony on the plate. It seeks to provide a blissful gourmet experience that allows guests to feel the rich natural features of Ishikawa with all five senses and contribute to the revitalization of the local economy.
📋 Article Processing Timeline
- 📰 Published: March 31, 2026 at 22:00
- 🔍 Collected: April 1, 2026 at 13:39 (15h 39m after Published)
- 🤖 AI Analyzed: April 22, 2026 at 02:21 (492h 41m after Collected)
Hotel Kanazawa Co., Ltd. (Location: 1-1 Horikawa Shinmachi, Kanazawa City, Ishikawa Prefecture; General Manager: Kazuho Kojima; hereinafter "Hotel Kanazawa"), which offers cuisine focused on seasonal ingredients, will begin offering a new dinner course, "Kanade," at its 1st-floor restaurant "DINING TSUZUMI" from Wednesday, April 1, 2026, extensively using seasonal ingredients from Ishikawa Prefecture.
### ■ A blissful course where the seasons "play" their delights
"Kanade" is a new standard dinner course for Hotel Kanazawa, conceptualized to maximize the natural deliciousness of seasonal ingredients from each of the four seasons using French techniques, creating a beautiful harmony on the plate. The menu is renewed with the changing seasons. Through the ingredients that shine brightest at that time, guests can experience the rich natural features of Ishikawa with all five senses.
### ■ Expressing the colorful "spring." A full 6-course meal featuring Noto pork and sweet shrimp.
For the spring menu, we have prepared dishes that evoke the budding season, such as seasonal firefly squid, scallops, and spring cabbage potage. The main dish offers a choice of three options, including the flavorful "Teppanyaki Roasted Noto Pork" and the exquisite "Sea Bream Poêlé" with rich bisque sauce. Guests can casually enjoy the refined taste unique to a hotel.
### ■ Weaving the blessings of Ishikawa's sea and mountains, a challenge for the future of food
Ishikawa Prefecture boasts an abundance of attractive seafood and mountain delicacies from Noto to Kaga throughout the four seasons. However, while some famous products are widely known nationwide, many rare ingredients that are only available locally due to freshness issues, and hidden gems carefully cultivated by producers, still remain undiscovered.
Our hotel, located at the gateway to Kanazawa, aims to be a "stage" that elevates these rich "foods" of Ishikawa into sophisticated dishes. Through this "Kanade" course, we connect producers and customers, provide blissful moments, and powerfully disseminate the charm of local products. We will contribute to further enhancing the brand power of "Ishikawa, the Culinary Capital" and revitalizing the regional economy.
### ■ A blissful course where the seasons "play" their delights
"Kanade" is a new standard dinner course for Hotel Kanazawa, conceptualized to maximize the natural deliciousness of seasonal ingredients from each of the four seasons using French techniques, creating a beautiful harmony on the plate. The menu is renewed with the changing seasons. Through the ingredients that shine brightest at that time, guests can experience the rich natural features of Ishikawa with all five senses.
### ■ Expressing the colorful "spring." A full 6-course meal featuring Noto pork and sweet shrimp.
For the spring menu, we have prepared dishes that evoke the budding season, such as seasonal firefly squid, scallops, and spring cabbage potage. The main dish offers a choice of three options, including the flavorful "Teppanyaki Roasted Noto Pork" and the exquisite "Sea Bream Poêlé" with rich bisque sauce. Guests can casually enjoy the refined taste unique to a hotel.
### ■ Weaving the blessings of Ishikawa's sea and mountains, a challenge for the future of food
Ishikawa Prefecture boasts an abundance of attractive seafood and mountain delicacies from Noto to Kaga throughout the four seasons. However, while some famous products are widely known nationwide, many rare ingredients that are only available locally due to freshness issues, and hidden gems carefully cultivated by producers, still remain undiscovered.
Our hotel, located at the gateway to Kanazawa, aims to be a "stage" that elevates these rich "foods" of Ishikawa into sophisticated dishes. Through this "Kanade" course, we connect producers and customers, provide blissful moments, and powerfully disseminate the charm of local products. We will contribute to further enhancing the brand power of "Ishikawa, the Culinary Capital" and revitalizing the regional economy.