Hotel Kanazawa Co., Ltd. (located in Horikawa Shinmachi, Kanazawa City, Ishikawa Prefecture; General Manager: Kazuo Kojima), a hotel known for its focus on seasonal ingredients, will serve a new lineup of autumn lunches at its first-floor restaurant DINING TSUZUMI from Tuesday, September 1 through Monday, November 30, 2026. Headlining the lineup is the Autumn Ginshari Set, which brings together seasonal local ingredients and fermented seasonings.
Glossy, Fluffy "Ultimate Ginshari" Rice Paired with Carefully Selected Main Dishes
This autumn-only lunch reflects the chef's wish for guests to fully savor the bounty of the sea and mountains that the season of abundance brings.
The centerpiece is Hyakumangoku, an Ishikawa-grown brand rice cooked in a Banko-yaki clay pot. The fragrant steam that rises the moment the lid is lifted, along with rice grains that stand plump and separate — an "ultimate ginshari" (perfectly cooked white rice) — brings color to the appetite-inducing autumn season.
The main dishes use carefully selected ingredients such as seasonal mackerel and autumn salmon rich in flavor, along with wagyu and Noto pork. Traditional fermented seasonings including mirin-boshi (fish marinated in a mirin-based sauce and dried), shio-koji, and hatcho miso bring out a deep, gentle flavor. Guests can enjoy a luxurious moment with tender seasonal fish and juicy, flavorful meat.
| Menu | Price (tax included) | Description |
|---|---|---|
| Mirin-Marinated Grilled Mackerel Set | ¥2,000 | Seasonal mackerel with good fat content, marinated in a special mirin-based marinade (mirin-boshi style) and grilled until fragrant. Served with grated daikon radish for a refreshing finish. |
| Paper-Baked White Fish and Seasonal Vegetables Set | ¥2,600 | Umami-rich white fish marinated overnight in shio-koji (fermented rice malt), baked in paper with seasonal vegetables. Finished with shiso for a fresh, fragrant note. |
| Menu | Price (tax included) | Description |
|---|---|---|
| Fresh Tomato Pasta with Salmon, Eggplant, and Ginkgo Nuts | ¥2,000 | Autumn salmon and ginkgo nuts paired with tomato and eggplant, finished with Parmigiano cheese and basil for a flavorful autumn pasta. |
| Noto Pork Fillet Cutlet Set | ¥2,800 | Tender Noto pork fillet breaded and fried until crisp and fragrant. Pairs perfectly with a special miso-katsu sauce made with hatcho miso and other fermented seasonings. |
| Wagyu and Noto Pork Hamburger Steak Set | ¥2,600 | A juicy hamburger steak made from coarsely and finely ground wagyu and Noto pork, finished with a rich red wine-based demi-glace sauce. |
The lineup also includes dishes such as the autumn pasta, where the rich umami of autumn salmon and the accent of ginkgo nuts blend with fresh tomato — part of a full array of autumn menu items crafted by the restaurant's Japanese and Western cuisine chefs.
Hotel Kanazawa "Ultimate Ginshari Set" Autumn New Lunch Overview
Service Period: September 1, 2026 (Tuesday) to November 30, 2026 (Monday)
Service Hours: 11:30 AM to 2:30 PM (last order 2:00 PM)
Location: Hotel Kanazawa 1F Restaurant "DINING TSUZUMI"
Price Range: ¥2,000 to ¥2,800 (tax included)
Reservations & Inquiries: 076-223-1201 (Reception hours: 7:00 AM to 10:00 PM)
Reservations accepted by phone or online.
*Note: Photos are for illustration purposes. Content may change slightly depending on supply and other circumstances.
Online reservations: https://www.tablecheck.com/shops/dining-tsuzumi/reserve?menu_items=69a0f2c752efaa75fcd9c946
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 rooms available (up to 16 people)
Website: https://www.hotelkanazawa.co.jp/tsuzumi
Instagram: https://www.instagram.com/dining_tsuzumi
