A spice-filled keema curry made with minced Noto pork and bacon.
The whole dish is topped with a garlic-flavored potato sauce and garnished with nuts and the greenery of sautéed spring vegetables, creating a presentation reminiscent of the white and green uniforms of the Hokuriku Idol Club.
"Ganko"...Kanazawa dialect meaning "extremely"

By combining chilled capellini with flavoursome salmon and the refreshing acidity of grapefruit, we have created a dish that exudes vitality and freshness that is typical of Hokuriku Idol Club.
The finishing sorbet has a herbal aroma that adds a change of flavor.
Please also enjoy the colorful vegetables cut into the shapes of Hokuriku Idol Club's theme, M (Music) Y (Yell) G (Grow).
"Umaiji"...Kanazawa dialect meaning "delicious"

Minced Noto beef and pork hamburger steak stewed Provencal style with champignons, Olive, tomatoes and white wine.
The dish is accompanied by orange-flavored carrot puree to add a spring-like color, and is finished off with a garnish of gold leaf, which literally gives it a gorgeous look.
The word "Kagayaki" was chosen to commemorate the 10th anniversary of the Hokuriku Shinkansen "Kagayaki" opening in Kanazawa (March 14, 2015) and the Hokuriku region's largest idol festival, "Kagayaki Festival."
It also combines the idea of "connecting" with the hamburger steak, the idea of "connecting" with the Shinkansen, and the idea of "connecting" to the future.

The hot iron plate is likened to a stage, and the sauce being poured in front of you creates the image of excitement, just like a live concert.
The food on the hot plate is served in the style of Hanton Rice, a local Kanazawa delicacy, and it is hoped that this collaboration will help Hokuriku Idol Club and KANAZAWA TOKYU HOTEL become beloved by the local community.
The swordfish cutlet, which has been cured with kombu seaweed to enhance its flavor, is served with the hotel's signature remoulade sauce and a white and green shiso leaf Genoa sauce accented with wasabi.

A bread gratin filled with Maledor's wholehearted clam chowder and finished with Gruyere cheese.
The salad of Noto vegetables and seasonal spring vegetables arranged around it is served with our homemade carrot dressing.
This dish is a combination of clam chowder served in bread, a dish that is famous at Fisherman's Wharf in Nanao and Fisherman's Wharf in San Francisco.