Yakiniku House Daishogun Kanazawa Branch

Course meals feature abundant Kaga Hyakuman-goku ingredients. Starting with specialties like "Kiwai Tan (premium beef tongue)" and "Yakiniku White Rice," you can enjoy the restaurant's charm by comparing three types of rice and experiencing the meat the staff grills at its best.

Served with years of expertise and exquisite ingredients. The meat is carefully selected with discerning eyes and carefully cut by skillful chefs. The "Noto Beef Course" is prepared using "Noto Beef" as the main ingredient and offered with the know-how gained over many years. Noto Beef is available as an addition to the courses or can be ordered a la carte.

This is a masterpiece combining Ishikawa's ingredients with the Kobe brand Ota Bef. The eggs are sourced from Tanaka Farm in Saitama. Rice-derived salt koji enhances the flavor of the sweet shrimp. It is delicious on its own and pairs exceptionally well with freshly cooked rice.

This course meal uses plenty of ingredients from the Kaga Hyakumangoku domain. Starting with the specialty "Kiwami Tongue" and "Yakiniku Rice", you can enjoy the charms of the restaurant to the fullest, including a comparison of three types of rice and a special slice of rice cooked by the staff at the perfect moment.

For course details and reservations, please see the Courses tab.

The meat is carefully selected by a discerning eye and then cut by a skilled chef. The main ingredient is "Noto beef," and the "Noto beef course" is based on many years of know-how. "Noto beef" can be added to the course or ordered a la carte.

The rice is cooked in a stove in the restaurant using the abundant natural waters of Ishikawa Prefecture. For course meals, we offer professionally supervised "rice specially for yakiniku." You can enjoy delicious rice as many times as you like during the course as the restaurant's proud "rice in a rice container."

This is a masterpiece that combines Kobe brand "Ota beef" with ingredients from Ishikawa. The eggs are from "Tanaka Farm" in Saitama. To bring out the flavor of the sweet shrimp, we use salt koji made from rice. It is delicious on its own, but also goes great with freshly cooked rice.