Hotel Kanazawa, located just a one-minute walk from Kanazawa Station's Kenroku-en Exit (East Exit), has started accepting reservations for a new stay plan at its 1F restaurant "DINING TSUZUMI." The plan, supervised by Head Chef Hashimoto, combines the new Japanese kaiseki course "HORIKAWA" with a locally-sourced breakfast buffet. It aims to connect guests with Kanazawa's rich food culture and the ongoing recovery of Noto's producers.
Kanazawa Tradition and the Spirit of Noto
As lifestyles have changed, fewer people — particularly younger generations — have opportunities to experience authentic Japanese cuisine and kaiseki cooking. The "HORIKAWA" course was conceived to carry the history and vitality of the Horikawa Shinmachi area, where the hotel is located, forward to the next generation.
Each dish reflects a renewed bond with local producers in the wake of the Noto Peninsula Earthquake. The menu includes Kanazawa's iconic "Jibu-ni" (a slow-simmered duck and vegetable dish), and closes with "Noto Kajime Udon," noodles redolent of the Noto coast. Together, the courses tell the story of Hokuriku's food traditions, and the plan as a whole aims to bring guests closer to Ishikawa's "Kaga Cuisine" — a nationally registered intangible cultural asset.
The History Behind the Name "HORIKAWA"
The course takes its name from "HORIKAWA," a place name that carries centuries of local history. The area around present-day Horikawa Shinmachi in Kanazawa flourished from the Edo period through the Meiji and Taisho eras, sustained by the Horikawa irrigation canal. In those times, a network of waterways ran through Kanazawa, supporting daily life and shaping the city's landscape. The name "HORIKAWA" honors the memory of this once-thriving waterside community and expresses deep respect for the regional culture it helped create.
Plan Overview
The dinner is served in the open-plan restaurant and offers a 10-course kaiseki meal under the concept of "authentic Japanese cuisine in a relaxed setting." The breakfast buffet features over 40 Japanese and Western items made with local Kanazawa ingredients known as "jiwa-mon."
Price: From ¥14,000 per person per night (dinner and breakfast included; service charge and consumption tax included)
Venue: Hotel Kanazawa 1F Restaurant "DINING TSUZUMI"
Dinner Hours: 5:00 PM to 10:00 PM (last entry 9:00 PM) Reservations required at least 3 days in advance
Reservations: TEL 076-223-1201 (DINING TSUZUMI, available 7:00 AM to 10:00 PM)
HORIKAWA Kaiseki Menu
- Starter: Seasonal starter
- Appetizer: Seven-variety seasonal appetizer platter
- Soup: Sea bream shinjo and water shield, clear broth
- Sashimi: Three varieties of Japan Sea seafood
- Warm Dish: Kanazawa Jibu-ni
- Grilled: Hairtail fish, Wakasa-style
- Fried: Deep-fried young sweetfish with lemon and matcha salt
- Vinegared Dish: Crab kinuta roll
- Rice Course: Noto Kajime udon
- Dessert: Two seasonal fruits
A Morning Taste of Kanazawa
The hotel's breakfast buffet brings together over 40 Japanese and Western selections, from seasonal produce and Sea of Japan seafood to the rural bounty of the Noto region. Drawing on traditional Kanazawa cooking methods and local "jiwa-mon" ingredients, the spread offers a chance to experience the city's food culture from the very first meal of the day.
