TILE (タイル), a creative seafood rice bowl restaurant near Kanazawa Station, has launched four new appetizer dishes featuring traditional Kaga vegetables. The new menu went on sale on April 7, 2026, putting the spotlight on Kanazawa's lesser-known culinary treasure: the rare heirloom vegetables unique to this region.
New Kaga Vegetable Appetizer Menu
Kanazawa may be best known for its fresh seafood, but the city's traditional Kaga vegetables—nurtured by the area's distinctive climate and terroir—are equally prized. TILE's new spring menu brings these vegetables to the forefront, using preparations designed to let the natural flavors of each ingredient shine.
Kaga Vegetable Assortment (3 Varieties): ¥1,480 (tax included)
(Goroshima Kintoki candied with yuzu / Kaga lotus root kinpira / Seasonal Kaga vegetable ohitashi)
A selection of three seasonal Kaga vegetables, each prepared using a different cooking method. Ideal for guests who want to sample a variety of flavors in one order.
Goroshima Kintoki Candied with Yuzu: ¥580 (tax included)
Goroshima Kintoki, a traditional sweet potato unique to Kanazawa, is simmered with locally grown Kanazawa yuzu for a refreshing citrus finish.
Kaga Lotus Root Kinpira: ¥580 (tax included)
Kaga lotus root, known for its notably sticky texture and crisp bite, is prepared as a sweet-and-savory kinpira stir-fry.
Seasonal Kaga Vegetable Ohitashi: ¥580 (tax included)
Prepared with whichever Kaga vegetable is at its peak at any given time. In spring, the dish begins with garland chrysanthemum (shungiku), then transitions through canola blossoms, peas, and green beans as the season progresses.
Firefly Squid and Kinjiso in Vinegar Miso: ¥830 (tax included)
A spring Hokuriku specialty—firefly squid—is paired with kinjiso, one of the most iconic Kaga vegetables. The distinctive stickiness and deep color of kinjiso complement the tangy vinegar miso dressing.
Three Menu Highlights
1. Commitment to All-Kaga Ingredients
Every vegetable used in the new menu is a certified Kaga vegetable. Even the yuzu used for the simmered sweet potato dish is sourced locally from Kanazawa, reflecting a thorough dedication to regional ingredients throughout.
2. Dietary Accommodations (Vegan and Gluten-Free)
With visitors from around the world coming to Kanazawa, TILE has designed select items to accommodate different dietary needs:
- Vegan-friendly: Kaga lotus root kinpira, Goroshima Kintoki candied with yuzu
- Gluten-free: Goroshima Kintoki candied with yuzu
3. Suggested Drink Pairings
- White wine pairs well with Goroshima Kintoki candied with yuzu and Firefly squid and kinjiso in vinegar miso—the delicate sweetness and acidity harmonize with the wine's fruitiness.
- Dry sake pairs well with Kaga lotus root kinpira and Seasonal Kaga vegetable ohitashi—the robust vegetable flavors are enhanced by a crisp local sake.
About TILE
TILE opened in March 2021 under the concept of "redefining tradition." The restaurant is known for its interactive dining format in which guests build their own seafood rice bowl (kaisen-don) by choosing from around 30 types of toppings—including fresh seafood, kombu-cured fish, and roasted beef—cut into tile-shaped pieces. Both classic white rice and red vinegar rice (akashari) are available. The restaurant is housed in a renovated 110-year-old townhouse, creating an intimate, closed atmosphere. From 2020 to 2025, TILE received TripAdvisor's Travelers' Choice Award for five consecutive years.
Restaurant Information
Name: TILE (タイル)
Address: 4-18 Konohanacho, Kanazawa, Ishikawa
Phone: 076-255-2802
Hours:
- Lunch: 11:00 AM to 3:00 PM (L.O. 2:00 PM)
- Dinner: 5:00 PM to 10:00 PM (L.O. 9:00 PM)
Website: https://tile-japan.jp/
Instagram: https://www.instagram.com/tile_japan/
