- A Day's Menu *The menu may change depending on the season and availability.
Part 1: Starting with a long-aged kelp broth
Part 3: Four Appetizers - Accompanied by the Changing Seasons Scallop and Cucumber Seaweed Roll Blowfish Milt Rice with Sudachi Orange Simmered Oysters with Whole Grain Mustard Cloud Roe with Turnip Sauce
Part 3: Seasonal Sashimi - Reflecting the Blessings of the Sea Yellowtail with Grated Daikon Radish and Soy Sauce Koji
Part 4: Savoring the Flavors of Two Regions Straw-Grilled Bonito with Wheat Straw (Rosokujima Moshio)
Part 5: The Art of Scales Grilled Scaled Kinki (Tsukiyaki)
No. 6: Freshly Fried Dishes, in Order - From Today's Tempura - Kuruma Prawns Maitake Mushrooms (Grown Specially for Tempura) Shimonita Green Onions
No. 7: A Palate Cleanser Rock Mozuku Seaweed with Tosa Vinegar
No. 8: The Flavor of Charcoal and the Lingering Aftertaste of Mountain Salt Charcoal-Grilled Joshu Kato Wagyu Beef Fillet, 50g (with Mountain Hot Spring Salt)
No. 9: Hanayama Udon's Specialties - Final Noodles Onihimogawa and Kirimugi (Cut Barley)
No. 10: A Delicious Snack - Today's Dessert Kuzu Matcha
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Chef's choice course
- A Day's Menu *The menu may change depending on the season and availability.
Part 1: Starting with a long-aged kelp broth
Part 2: A small bowl of kelp without its thin batter
Layered salmon roe marinated in koji
Part 3: Three Appetizers - Accompanied by the Changing Seasons Steamed Sweet Snapper in Sake with Butterbur and Miso Grilled Asparagus with Two-Colored Miso Thin Pea Steamed Egg Custard in Clam Dashi
Part 4: Seasonal Sashimi - Reflecting the Blessings of the Sea Red Sea Bream Red Rock Perch
Part 5: Savoring Two Regional Cultures Grilled Bonito Tuna with Wheat Straw (Rosokujima Moshio)
Part 6: The Art of Scales Grilled Kinki Scaled K
No. 7: Freshly Fried, in Order - Today's Tempura - Kuruma Prawns Joushu Maitake Mushrooms (Grown Specially for Tempura) Nori Tempura with Sweet Shrimp
No. 8: A Pate Cleanser Clams and Rape Blossoms in Vinegar Chidori Vinegar Jelly
No. 9: The Flavor of Charcoal and the Lingering Aftertaste of Mountain Salt Joushu Kato Wagyu Fillet, Charbroiled, 50g (with Mountain Hot Spring Salt)
No. 10: Hanayama Udon's Specialties - Final Noodles Oni Himogawa and Kiri Mugi
- Menu for a Day *Menu subject to change depending on the season and availability.
Part 1: Starting with a long-aged kelp broth
Part 2: Three Appetizers - Accompanied by the Changing Seasons Scallop and Cucumber Seaweed Roll Simmered Oysters with Whole Grain Mustard Cloud Roe with Turnip Sauce
Part 3: Seasonal Sashimi - Reflecting the Blessings of the Sea Yellowtail with Grated Daikon Radish and Soy Sauce Koji
Part 4: Savoring the Flavors of Two Regions Straw-Grilled Bonito Made with wheat straw (Rosokujima Moshio seaweed salt)
No. 5: Freshly fried dishes, in order, from today's tempura Tiger prawns Maitake mushrooms (cultivated specifically for tempura) Shimonita leek
No. 6: A palate cleanser Rock mozuku seaweed with Tosa vinegar
No. 7: Hanayama Udon's specialties: Final noodles Onihimogawa and kirimugi (dried barley)
No. 8: A delicious treat - Today's dessert Kudzu matcha
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Spring Short Course (March to May)
- A Day's Menu *The menu may change depending on the season and availability.
Part 1: Starting with a Long-Aged Kelp Dashi
Part 2: Two-Colored Grilled Asparagus with Miso
Part 3: Savoring Two Regional Cuisines Grilled Bonito Tuna with Wheat Straw (Rosokujima Seaweed Salt)
Part 4: Freshly Fried Dishes, in Order - Today's Tempura
Prawn
Joushu Maitake Mushroom (Grown Specially for Tempura)
Nori Tempura with Sweet Shrimp
Part 5: A Pate Cleanser
Clam and Rape Blossom Vinegared Dish
Chidori Vinegar Jelly
Part 6: Hanayama Udon's Specialties - Final Noodles
Oni Himogawa and Kiri Mugi
Part 7: A Delicious Snack - Today's Dessert
Nagasaki Loquat Ice Cream
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Hanayama Lunch Set (from January)
One Day's Menu
Starting with dashi broth made with long-aged kelp.
Seasonal Dish
(Tempura) Prawn Two kinds of seasonal vegetables
(Noodles) A combination of Onihimogawa and kirimugi (dried barley) *Available in two types of dipping sauce: soy sauce and sesame.
(Kobako) Seafood Bara Chirashi or Joushu Wagyu Beef Bara Chirashi
Seasonal Dessert
*Contents may change depending on the season and availability.