Starting April 1, 2026, Hotel Kanazawa's first-floor restaurant DINING TSUZUMI is offering a new Japanese kaiseki course called "HORIKAWA" (堀川), supervised by head chef Hashimoto. The 10-course menu is priced at ¥8,000 per person (tax and service included) and is available for dinner from 5:00 PM to 10:00 PM (last entry 9:00 PM), with reservations required at least 3 days in advance.
Named After a Historic Waterway
The name "HORIKAWA" references the historical irrigation canal that once ran through the Horikawa-shinmachi area of Kanazawa, where the hotel stands today. During the Edo through Meiji and Taisho eras, canals like this one formed a network supplying water to the city and shaping its landscape. By adopting this place name, the course pays tribute to the area's heritage and the vitality those waterways once brought to the community.
A Kaiseki Course Designed for Everyday Dining
The course aims to lower the barrier for younger diners and tourists who may be unfamiliar with formal kaiseki dining. Served in the relaxed, all-day dining atmosphere of DINING TSUZUMI, the HORIKAWA course is positioned as an accessible entry point into authentic Japanese cuisine—without the stiffness often associated with traditional kaiseki settings. At ¥8,000, it also brings the craftsmanship of the chef's cooking within reach for a broader audience.
A 10-Course Menu of Kaga and Noto Flavors
The full menu includes:
- Starter (先付け): Seasonal starter
- Appetizer (前菜): 7-item assortment
- Soup (吸い物): Clear broth with sea bream dumplings and water shield
- Sashimi (御造り): Three varieties from the Sea of Japan
- Warm dish (温物): Kanazawa Jibu-ni
- Grilled dish (焼き物): Hairtail fish in wakasa style
- Fried dish (揚げ物): Young sweetfish (ayu) tempura with lemon and matcha salt
- Vinegared dish (酢の物): Crab kinuta roll
- Rice course (御食事): Noto kajime seaweed udon
- Dessert (デザート): Two seasonal fruit sweets
Kanazawa Jibu-ni and Noto Ingredients
Among the course highlights is jibu-ni (治部煮), one of Kanazawa's most iconic local dishes. Duck or chicken is coated in flour and simmered in a seasoned dashi broth, producing a thick, savory sauce that envelops the meat. The closing rice course features kajime, a type of brown seaweed harvested off the Noto Peninsula, known for its firm texture, mineral richness, and oceanic aroma.
The course was also developed with a conscious connection to local producers, particularly reflecting the strengthened ties with farmers and fishers following the 2024 Noto Peninsula earthquake. Each dish is intended to tell a story about the region's food culture and the people behind its ingredients.
Dining Information
HORIKAWA Kaiseki Course
- Available from: April 1, 2026
- Hours: 5:00 PM to 10:00 PM (last entry 9:00 PM)
- Reservation: Required at least 3 days in advance
- Venue: DINING TSUZUMI, Hotel Kanazawa 1F — 1-1 Horikawa-shinmachi, Kanazawa, Ishikawa
- Price: ¥8,000 per person (tax and service included)
- Reservations: TEL 076-223-1201 (7:00 AM to 10:00 PM) or online booking available
