- A Sample Menu *Menu changes depending on the season, availability of ingredients, etc.
Part 1: Starting with a broth made from long-aged kelp
Part 2: Three kinds of appetizers - reflecting the changing seasons - Small rice with salmon roe and layered koji soy sauce Steamed egg custard with fresh ginkgo nuts, lotus root, and Anno sweet potato Grilled conger eel with matsutake mushrooms
Part 3: Savoring two different climates Straw-grilled bluefin tuna using wheat straw (with Rosoku Island seaweed salt)
Part 4: Seasonal sashimi - the bounty of the sea reflecting the season - Filefish liver with sauce
Part 5: - The art of scales - Grilled Kinki Fish with Scales
Part Six: Freshly Fried, in Order - From Today's Tempura -
Kuruma Prawn
Joshu Maitake Mushroom (Cultivated for Tempura)
Mizunomi Fruit
Part Seven: Palate Cleanser
Ito Mozuku Seaweed with Tosa Vinegar Dressing
Part Eight: - The Flavor of Charcoal Grilling and the Lingering Aftertaste of Mountain Salt -
Joshu Kato Wagyu Beef Fillet, Charcoal Grilled, 50g (Mountain Hot Spring Salt)
Part Nine: - Hanayama Udon's Commitment - The Finishing Noodles
Oni Himokawa and Kirimugi
Part Ten: - A Sweet and Delicious Drink - Today's Dessert
Sour Cream Mousse with Shine Muscat Grapes
View details
Autumn Lunch Course (September - November)
- A Sample Menu *Menu changes depending on the season, availability of ingredients, etc.
Part 1: Starting with a broth made from long-aged kelp
Part 2: Two kinds of appetizers - reflecting the changing seasons - Small rice bowl with salmon roe and layered koji soy sauce Steamed egg custard with fresh ginkgo nuts, lotus root, and Anno sweet potato
Part 3: Savoring two different climates Straw-grilled bluefin tuna using wheat straw (with Rosoku Island seaweed salt)
Part 4: Seasonal sashimi - the bounty of the sea reflecting the season - Filefish Liver Salad
Part Five: Freshly Fried, in Order - From Today's Tempura -
Kuruma Prawn
Joshu Maitake Mushroom (Cultivated for Tempura)
Mizunomi Fruit
Part Six: Palate Cleanser
Ito Mozuku Seaweed with Tosa Vinegar
Part Seven: - Hanayama Udon's Commitment - The Finishing Noodles
Oni Himokawa and Kirimugi
Part Eight: - A Sweet Drink - Today's Dessert
Sour Cream Mousse with Shine Muscat Grapes
View details
Winter Omakase Course (December–February)
— Today’s Menu ※Menus may change depending on season and availability.
1. It begins with dashi made from long-aged kombu.
2. Two appetizers – capturing the changing seasons: – Pureed monkfish roe – Grilled winter yellowtail with simmered Shimonita onions
3. Tasting two distinct terroirs: – Bluefin tuna grilled over wheat straw (served with Rock Island sea salt)
4. Seasonal sashimi reflecting the season: – Blowfish with anchovy soy sauce
5. — Seasonal specialty — – Seko crabs served in their shells
6. Freshly fried tempura, one after another – Today’s tempura selection: – Tiger prawns – Jōshū shiitake mushrooms (grown specifically for tempura) – Lotus root from Yanarenata
7. A palate cleanser: – Thread-like mozuku seaweed
8. — Artistry of scales — – Kinki fish cooked with its scales intact
9. — Hana-yama udon’s signature touch — The final noodle dish: – “Oni-himo-gawa” and chopped wheat noodles
10. — A sweet finale — Today’s dessert: – Saké lees ice cream with Yayoi-hime fruit
View details
Winter lunch course (December–February)
— Today’s Menu ※Menus may change depending on season and availability.
I. It all begins with dashi made from long-aged kombu
II. Two appetizers – capturing the changing seasons Pureed monkfish roe Baked black cod with simmered Shimonita onions
III. Tasting two distinct terroirs Bluefin tuna grilled over wheat straw (using Rock Island sea salt)
IV. Freshly fried tempura, served one by one – Today’s tempura selection Prawns Jōshū shiitake mushrooms (grown specifically for tempura) Lotus root from Yanarenba
V. A palate cleanser Thread-like mozuku seaweed
VI. — The essence of Hanayama udon — The final dish Oni-himo River noodles with chopped barley
VII. — A sweet finale — Today’s dessert Miso-lees ice cream with Yayoihime rice
View details
お昼の花山御膳
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.