Omakase · Hinoki counter · Reservations only
A single tasting, chosen by the chef.
There is no à la carte. Each evening we serve one progression of seventeen courses, shaped entirely by what arrived from the market that day.
Omakase · Hinoki counter · Reservations only
There is no à la carte. Each evening we serve one progression of seventeen courses, shaped entirely by what arrived from the market that day.
Chef Sato spent eleven years apprenticing in Ginza before opening Hana. The philosophy is subtraction: the best ingredient, the right temperature, rice seasoned to the exact degree. Nothing distracts from the fish.
The full progression is revealed in sequence. These are glimpses of what the chef is working with.
Tonight at the counter
Opening
Lean tuna aged seven days, brushed with house nikiri.
Opening
Sea urchin over warm rice, a single sheet of nori.
Middle
Gizzard shad, cured in salt and rice vinegar, scored by hand.
Middle
Fatty belly, lightly torched, melting at body temperature.
Closing
Sea eel, simmered until soft, finished with tsume glaze.
Closing
Layered sweet omelet, the chef's signature final piece.
Reserve
Address
3 Lantern Court, Old Town
Hours
Wed–Sun · seatings at 6pm & 8:30pm Mon–Tue · closed
Reach
+1 (555) 012-1700
reserve@hanaomakase.jp