Hotel Kanazawa, which offers cuisine highlighting seasonal ingredients, will begin serving a new autumn afternoon tea called "Konku (KONKU)" at its first-floor restaurant DINING TSUZUMI, running from September 1 (Tuesday) through November 30 (Monday), 2026. The lineup draws on Kaga vegetables and other local produce alongside the season's harvest.
Kanazawa's Deepening Autumn, Painted Onto the Plate
As the mountains take on richer color and a refined stillness settles over the city, Kanazawa's autumn deepens. The afternoon tea was created to share this seasonal transition, and the bounty grown in the Kaga region, as an experience for all five senses.
The lineup builds on traditional local ingredients — the gentle sweetness of Gorojima Kintoki sweet potato, the satisfying crunch of Kaga lotus root, and the fragrant, calming aroma of Kaga hojicha — layered with seasonal touches like pear, chestnut, and pan-roasted Pacific saury, with each plate composed to evoke a scene from autumn.
Sweets: A Sweet Autumn Moment Woven From Fragrant Kaga Hojicha and Fruit
An assortment of sweets where Kanazawa's rich atmosphere meets the fragrance of autumn fruit. The lineup includes a roll cake wrapping juicy fig in a moist Kaga hojicha sponge, and a tart showcasing the natural sweetness of Gorojima Kintoki sweet potato — seven items in total, rounded out by a crisp apple pie, a rich marron mousse, an apple chiboust layered with browned caramelization, a pear mousse, and a mousse crowned with gold leaf and large Kyoho grapes.
Fresh Pear Mousse: A fresh, fragrant pear mousse with a juicy texture that fills the mouth — refreshing and elegant.
Apple-Scented Custard Apple Pie: Sweet-tart apple aroma spills from a crisp, delicate pie crust, gently wrapped in smooth fresh cream and custard for a nostalgic yet indulgent taste.
Kaga Hojicha and Fig Roll Cake: A moist sponge carrying the gentle aroma of Kaga hojicha, filled with plenty of fresh cream and juicy seasonal figs.
Italian Marron Glacé Mousse: A refined mousse that seals in the rich sweetness of premium Italian chestnuts, finished with a smooth, glossy glaze.
Kyoho Grape Glacé Mousse: A mousse carrying the rich aroma of grapes, layered with a translucent glaze and finished with large Kyoho grapes and Kanazawa's traditional gold leaf for a striking presentation.
Gorojima Kintoki and Caramel Tart: A pate sablee base layered with custard, Gorojima Kintoki cream, and caramel sauce, finished with crisp sweet potato chips for a colorful expression of autumn.
Apple Chiboust With Caramelization: A light apple and custard mousse layered with a fragrant, browned caramelized top — a classic French pastry.
Savory: An Elegant French Repertoire Built on Local Bounty and Seasonal Flavor
A savory lineup shaped by the rich terroir of Kaga and the harvest of autumn. Traditional vegetables are refined through delicate French technique — a mille-feuille pairing Gorojima Kintoki sweet potato with smoky bacon, and a waffle bringing together chewy, crisp Kaga lotus root with apple and walnut. The lineup runs to six items in total, including a sandwich of balsamic-seared Pacific saury and rich mushroom duxelles wrapped in chestnut cream, and sesame dumplings pairing simmered taro with smoked duck.
Chilled Peanut Pumpkin Potage With a Parmesan Tuile: A chilled soup made with peanut pumpkin, prized for its deep, nutty sweetness, finished with a fragrant cheese tuile carrying a hint of paprika for a flourish in every spoonful.
Salmon Marinade Roll With Dill Cream Cheese: House-marinated salmon, rich with umami, gently wraps a refreshing dill-scented cream cheese, topped with a soft-boiled quail egg for a mellow finish.
Kaga Lotus Root, Apple, and Walnut Waldorf Salad Waffle: The chewy, crisp texture of Kaga lotus root paired with fresh apple, tart cranberries, and toasted walnuts atop a crisp waffle.
Gorojima Kintoki and Bacon Mille-Feuille With Grain Mustard Sauce and Pumpkin Fritter: The natural sweetness of Gorojima Kintoki sweet potato layered with savory bacon, brightened by grain mustard and mayonnaise, alongside a crisp pumpkin fritter.
Mushroom Duxelles and Pacific Saury Sandwich With Chestnut Cream: Balsamic-seared Pacific saury paired with mushroom duxelles slowly cooked in butter, finished with a mellow chestnut cream and a touch of ginkgo nut.
Smoked Duck and Taro Sesame Dumplings: Taro simmered in dashi, mixed with smoky shredded duck, coated in sesame and fried until golden — crisp outside and tender within.
Autumn Afternoon Tea Konku — Overview
Service Period: September 1 (Tuesday) to November 30 (Monday), 2026
Service Hours: 11:30 AM to 5:00 PM (2-hour seating / reservation required)
*Please reserve by 12:00 PM the day before your visit.
Location: Hotel Kanazawa 1F Restaurant "DINING TSUZUMI"
Price: ¥4,500 per person (tax included)
Reservations & Inquiries: 076-223-1201 (Reception hours: 7:00 AM to 10:00 PM)
Reservations accepted by phone or online.
Online reservations: https://www.tablecheck.com/shops/dining-tsuzumi/reserve?menu_items=6a7832c4eabc0009c725cebb
*Photos are for illustration purposes. Contents may be subject to change depending on availability and other circumstances.
DINING TSUZUMI
1-1 Horikawa Shinmachi, Kanazawa City, Ishikawa Prefecture, Hotel Kanazawa 1F
Business hours: 6:30 AM to 10:00 PM
Seating: 93 seats / Private room available (up to 16 people)
Website: https://www.hotelkanazawa.co.jp/tsuzumi
Instagram: https://www.instagram.com/dining_tsuzumi
