お料理MEAL

春にはおかかえの釣り師に獲ってきてもらう天然鮎、夏には能登・舳倉島で海女が捕るアワビ、秋には能登松茸、冬には日本海の荒波でもまれた香箱カニなど、北陸の豊富な食材を使った加賀料理を主軸としながらも、ウニなら北海道産、冬ならトリュフなど、時節の美味しいものは産地を自ら限ることなく精一杯揃え、それぞれの食材の美味しさを最大限に引き出すと思われる調理法を限ることなく用いて、時にはセオリーと違う順番になっても満ちた時間となる事を優先し、間合いと作法に心を配りながら提供いたします。
また器も大切な演出と考え、加賀蒔絵の金沢漆器、九谷焼をはじめとして、骨董から現代作家ものまで、吟味したものを使い供させていただきます。

We signed a contract with the local fisher to offer wild ayu fish in spring, abalones in summer, Matsutake mushrooms in autumn, and special crabs from the wild Sea of Japan in winter. Although the dishes are mainly cooked and provided exclusively in Kaga (original of Kanazawa) manner with rich local ingredients, we pay significant attention to the nature of ingredients such as sea urchins from Hokkaido and specific truffles in winter, and the technique to make the best of what is possible in cooking regardless of the norm. We also arrange the meal with delicate manner and timing. Since we believe that dishes are a very important part of the whole experience, a significant collection from antiques to contemporaries are used such as Kanazawa laquer ware with Kaga-makie and Kutani ware.