To coincide with the start of the snow crab fishing season in Hokuriku, Hotel Kanazawa (1-1 Horikawa-shinmachi, Kanazawa, Ishikawa) is offering a limited-time "Kobako Crab Kaiseki Stay Plan" from November 7 (Sat) to December 27 (Sun), 2026. The plan includes a special dinner at the hotel's 1st-floor restaurant, DINING TSUZUMI, along with a breakfast buffet.
A Winter Stay Built Around Kanazawa's Seasonal Flavors
The one-night, two-meal plan centers on kobako crab (female snow crab), a winter specialty of Kanazawa that can only be enjoyed in this season. Dinner is a full-course meal using kobako crab, and the next morning's breakfast buffet features Kanazawa's local food culture. The plan is aimed at family trips and girls' getaways.
Kobako Crab Kaiseki
The full course lets diners enjoy everything kobako crab has to offer: the rich crab miso, the "uchiko" (immature eggs), and the "sotoko" with their popping texture. Highlights include the signature "sugatamori" (commonly called "kanimen"), prepared by hand by skilled chefs, as well as kobako crab shinjo, spring rolls, chawanmushi with a special sauce, and takikomi gohan infused with dashi. The course also brings together seasonal ingredients from Noto and Kaga, including kombu-cured cod with cod roe, Noto buri (yellowtail), and the traditional Kaga dish kamo jibuni.
Kobako Crab Kaiseki Menu
- Appetizer: Platter of seven Hokuriku delicacies (grilled sesame tofu, ohitashi of chrysanthemum flowers and mushrooms, squid with konowata, turban shell escargot-style, mackerel bo-zushi, vinegared lotus root stuffed with mentaiko, and kobako crab uchiko hosho-maki)
- Clear soup: Kobako crab shinjo in a grated turnip (kabu mizore) style
- Sashimi: Winter platter of three
- Kombu-cured cod with cod roe: cod (madara) cured in kombu and coated with roasted cod roe, a traditional local dish of Noto
- Noto buri (yellowtail): grown in the rough waves of the Sea of Japan, with well-balanced fat and firm flesh, a winter favorite
- Hokuriku sweet shrimp: also known as "hokkoku akaebi," with a vivid red color and a rich sweetness that melts in the mouth
- Vinegared dish: Kobako crab sugatamori
- Warm dish: Kanazawa specialty kamo jibuni
- Fried dish: Spring rolls with kobako crab and Noto shiitake mushrooms
- Steamed dish: Seafood chawanmushi with kobako crab sauce
- Rice dish: Kobako crab takikomi gohan
- Finishing soup: Kanazawa miso soup, fukusa-style, with pickles
- Dessert: Fruit dorayaki
Photos are for illustration. The menu may change depending on ingredient availability and other circumstances.
Plan Details
- Price: From ¥17,000 per person, per night, with dinner and breakfast (consumption tax and service charge included)
- Eligible period: Check-in from November 7 (Sat) to December 27 (Sun), 2026
- Dinner hours: 5:00 PM to 10:00 PM on the check-in date (last entry 9:00 PM). Guests are asked to give their preferred dinner start time when booking.
- Venue: DINING TSUZUMI, 1st-floor restaurant at Hotel Kanazawa
- Reservations and inquiries: TEL 076-223-1111, by phone or online
Breakfast Buffet
The hotel's breakfast is a buffet of more than 40 Japanese and Western dishes, drawing on seasonal ingredients, seafood from the Sea of Japan, and the bounty of the Noto satoyama. Using cooking methods handed down in Kanazawa, the dishes are filled with "jiwamon," the local ingredients of the region, so guests can experience Kanazawa's food culture from the morning.
Guest Rooms
The guest rooms are built around a "samurai residence" concept, with a simple, Japanese-modern design that adds the elegance of Kaga Gosai (the five traditional colors of Kaga). Room types include a 70-square-meter luxury suite and twin-plus rooms that convert to a triple setup for three guests, offering spaces suited to family trips and girls' getaways.
