大衆割烹 魚吟 うおぎん

Seared sardines, which are in season now, are served with crispy yam and plum for a refreshing taste.Please wrap it in seaweed and enjoy.

The grilled water octopus sashimi is coated with a green onion and salt sauce.The texture of the suction cups is irresistible!

Fresh yellowtail with a rich sesame sauce.The flavor of the yellowtail is mixed with the richness of the sesame seeds.

A summer dish of fresh eel wrapped in egg seasoned with the best dashi stock.Serve with grated daikon radish for a refreshing taste!

Smoked rock octopus from Noto with a rich, savory flavor.This dish is perfect with alcohol and is served with homemade ishiru mayonnaise.

"Kintokisou" is a Kaga vegetable with beautiful purple leaves.The mild soy sauce flavor and subtle stickiness make it the perfect snack to go with alcohol.

Salt stew made with mellow Noto salt.This is an excellent dish that goes well with sake.

Sweet peppers are a mild summer vegetable.Charcoal-grilled sweet peppers are packed with sweetness, allowing you to enjoy the flavor of the ingredients.

Fresh white shrimp fried in a light and crispy tempura.You can enjoy its delicate sweetness and crispy texture.

The fluffy texture of the tempura and the pickled bonito flakes go perfectly together! A refreshing dish perfect for summer.

Seasonal corn packed with sweetness.Crispy fried corn tempura is a summer staple!

Fluffy tempura made with seasonal sardines.A satisfying dish served with homemade tartar sauce.

A summer staple! Beat the heat this summer with this nutritious snack! It's a crunchy snack that will have your chopsticks moving quickly.

This dish is made by deep-frying daikon radish that has been thoroughly infused with oden broth.Enjoy with grated kelp!

Japanese-style nuggets made with seasonal red squid.Enjoy with our homemade ishiru mayonnaise.

Moistly boiled taro is deep fried.The soft and fluffy texture of taro is mixed with fragrant black shichimi pepper.

Savory grilled rice balls mixed with mackerel heshiko.The perfect balance of umami and saltiness makes it a great final dish or as a side dish to go with alcohol.

This is a bucket filled with colorful sashimi, mainly local fish.

This is a bucket filled with colorful sashimi, mainly local fish.

This is a bucket filled with colorful sashimi, mainly local fish.

Sashimi made from seared fatty seared skin.It is a luxurious dish where you can enjoy the aroma of grilled sea bream and the sweetness of Nodoguro.

Single sashimi items such as bluefin tuna, marinated mackerel, and Spanish mackerel.We have a wide selection, from typical Kanazawa sashimi to izakaya staples.

Assorted platter purchased from a long-established local pickle shop in Kanazawa.Bonito radish is very popular in Kanazawa!

Made in Noto, Ishikawa Prefecture.Mozuku with a smooth texture served in vinegar.

A luxury delicacy.Shark cartilage with plum paste.A refreshing snack.

A delicacy unique to Hokuriku, made with mackerel and puffer fish ovaries pickled in rice bran.The salty taste is addictive.

A cold tofu appetizer made with silken tofu topped with green onions stir-fried in sesame oil.

Serve freshly steamed with a sprinkling of Noto salt.

Potato salad is an adult snack that allows you to enjoy the delicious flavors of mackerel and the aroma of smoked food.

A Japanese-style baby sardine salad made with Gorojima Kintoki, Kaga lotus root, and kintoki grass.

Made with silken tofu from a long-established tofu shop in Kanazawa.A classic salad with smooth tofu.

Our proud homemade crab miso is served on kelp and grilled on a charcoal grill.The taste and aroma go well with your drink.

Kanazawa's local dish "Kamo Jibuni" is made by slowly simmering duck, sudare-fu (wheat gluten), and vegetables in a sweet and spicy broth.

Cooked at low temperature to keep it moist and juicy.Dip it in the sauce and take a bite and you'll be very satisfied.

The duck meat is braised until soft and rosy, then grilled over charcoal.The delicious fat and special soy sauce are a perfect match.

A flavorful snack pizza made with tuna sake and cheese.

Our original shumai allows you to fully enjoy the texture of shrimp and the sweetness of seafood.

Japanese squid and vegetables in a rich squid sauce.The scent that rises is also a snack.

Fragrantly grilled charcoal-grilled chicken breast served with plenty of grated daikon radish for a refreshing taste.

The delicious fat that melts when seared is exactly what you'd expect from otoro, a white fish.

A whole piece of rosy seabass, the "king of white fish," carefully grilled over charcoal.It's fluffy, fragrant and has a great fatty flavor.

When you make shabu-shabu with konbu soup, it becomes fluffy and melts in the mouth.Refreshing with the sharp ponzu sauce.

When a large nigiri is slowly steamed, the flavor of the green sea bream permeates through to the sushi.

Fatty rosy seabass is also delicious when served as a sushi roll.When roasted, the fat melts and the flavor spreads.

Quickly grilled red sea bream in thin rolls with seasonings.Great as an accompaniment to drinks or as a finishing touch.

The oden ingredients unique to Kanazawa are combined with the traditional seasoning from the Noto region, ``fish sauce ishiru,'' to create a light yet deep oden.Assorted radish, kurumafu, red rolls, white shrimp dumplings, and sardine fishballs.

The oden ingredients unique to Kanazawa are combined with the traditional seasoning from the Noto region, ``fish sauce ishiru,'' to create a light yet deep oden.Assorted radish, kurumafu, red rolls, white shrimp dumplings, sardine fishballs, meat inari, and octopus dumplings.

Fluffy rolled eggs made with ``Ichiban dashi'' made daily from kelp and bonito.

Popular dashimaki tamago topped with tangy mentaiko.

An appetizer with the salty taste of jako and the flavor of green onions.

Aosa seaweed with great clam flavor and aroma.Our original sake steamed rice with plenty of delicious soup stock.

This is a dish full of the scent of the ocean, made with seaweed in a standard izakaya menu.

Blackthroat seaperch, the "king of white fish."This single piece is carefully grilled over charcoal using Noto Suzu salt.It's fluffy, fragrant and has a great fatty flavor.

Fatty salmon harasu is slowly grilled over charcoal and served with refreshing grated ponzu sauce.

The large mackerel is thick and full of flavor.Plumply grilled over charcoal.

A typical Kaga vegetable.Enjoy the sweetness of sweet potatoes to the fullest.

Crisp lotus root tempura fried in a batter with the scent of the sea.

Large shiitake mushrooms are very juicy when made into tempura.

Steamy yam fried in Tatsuta.Enjoy with plenty of homemade tuna tartare on top.

Homemade deep fried fugu made with Noto fugu, full of flavour.

Crispy fried chicken that can be eaten with the shell on.The umami flavor of sweet shrimp goes well with alcohol.

Deep fried gasu shrimp, a specialty of the Hokuriku region, allows you to enjoy its rich flavor.

Bite-sized homemade spring rolls wrapped with sardines and plum perilla and fried to a crisp.

Juicy fried chicken with sweet sauce made with Ohno soy sauce.

You can enjoy the crispy texture and the delicious taste of octopus.Enjoy with curry salt and seaweed salt.

Leave the seasonal ingredients to us.Enjoy nigiri sushi from a popular traditional Japanese restaurant as your final meal.

Fatty rosy seabass is also delicious when served as a sushi roll.When roasted, the fat melts and the flavor spreads.

Chewy and sweet sweet shrimp pressed sushi.It's a dish to be enjoyed with all five senses.

The large nigiri sushi is slowly steamed, allowing the delicious flavor of the nodoguro to permeate the rice.

Fresh yellowtail rolled into sushi! The smoked aroma and texture of Iburi-gakko make this a dish you'll become addicted to.

This thin roll is perfect as a final dish or as a snack with alcohol.

A miso-based rice porridge with a strong fish flavor, crab, seaweed, and eggs.

Luxurious udon noodles with the flavor of clams and the aroma of seaweed, even the soup stock is delicious.

Grilled rice balls topped with Namba miso and perilla leaves.Wrap it in seaweed and enjoy.

A light and refreshing dish with the scent of dashi stock and tea.

Flavorful miso soup made with the fish of the day and Koshihikari rice from Hakusan.

Rich roasted green tea ice cream sandwiched between crispy mochi.

Homemade creme brulee made with faintly fragrant Ohno soy sauce.

Refreshing dessert.Please ask the staff for the contents.