Japanese Restaurant HANANO - The Westin Osaka

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Book at Japanese Restaurant HANANO - The Westin Osaka

Message from Venue

■ Hours
Lunch 11:30–15:00 (last order 14:30)
Dinner 17:00–21:30
※Kaiseki & teppanyaki: food last order 20:30, drinks last order 21:00
※Tempura & private rooms: food last order 20:00, drinks last order 20:30

▶All seating is non-smoking.
▶Displayed prices are total amounts, inclusive of service charge and consumption tax.
▶Photos are for illustrative purposes. Menu items and prices are subject to change without notice.
▶If you have any food allergies, please inform us in advance.
▶We may not be able to accommodate seating location requests.
▶The tempura counter accepts online reservations for up to 5 guests.
▶If you wish to reserve a private room, please inquire by phone.

Inquiries: Japanese Restaurant "Hana no" 06-6440-1066 (direct)

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■■ お品書き（12/1～12/25）■■
・出汁体験
はなの一番出汁
・職人の技体験
どら焼きブッシュ・ド・ノエル実演
・茶の湯体験
抹茶
・庭づくり体験
甘庭　聖夜

・一の重　焼八寸
海老芋すり流しフレンチキャビア百合根銀杏レッドソレル　
海老艶煮
蟹と菊菜白和え
袱紗焼玉子
サーモンべったら
和牛ローストビーフ長芋巻
ブロッコリー酒粕マヨネーズ
サラダ水菜　ミニトマト　黒豆松葉

・二の重　和スイーツ
和風スイートポテト
ヨーグルトプリン柚子風味
プチシューアイス
干し柿クリームチーズ

・三の重　クリスマスあんみつ
苺　オレンジ　ブルーベリー　白玉　外郎　ほうじ茶寒天

・蒸し寿司
海老　穴子　イクラ　錦糸玉子　雪蓮根　星人参　椎茸　干瓢　絹さや

・吸物
かぶら霙仕立て
キンメ鯛酒蒸し　絹揚げ豆腐　人参　軸菜　柚子

・ドリンク
季節のセレクトティー3種

◆ Regarding cancellation fees, our cancellation policy is as follows: ・2-7 days before use: 30% of the fee ・1 day before use: 80% of the fee ・On the day of use or if you do not show up: 100% of the fee If you request a cancellation, we will refund the amount minus the cancellation fees listed above at a later date. ◆ Notes * In addition to the all-you-can-eat menu, Izakaya Hanano also offers a la carte menu items (additional charges apply). * Drinks are charged separately. * Not applicable to all discounts due to special events. (Co-Core Club benefits, meal tickets, gourmet tickets, etc.) * Photos are for illustrative purposes only.

Menu (October 14th - November 30th)

Appetizer: Stone-grilled Hokkaido Pumpkin with Tofu Skin

Tiger Prawns, Taiingen, Namafu (Wheat Flour), Chrysanthemum

Simmered Soup: Ishikari Sake Lees

Hokkaido Autumn Salmon, Rolled White Salmon, Fried Tofu

Maple Carrot, Green Onion

Sashimi: Three Seasonal Sashimi

Garnish: Wasabi Soy Sauce, Chirizu (Chicken Vinegar), Okhotsk Hiragama Salt

Gear: Hokkaido Pacific Saury with Kosode Sushi

Hokkaido Pork Yume no Daichi Roast Pork
Grated Onion Sauce, Green Onion Salt, and Lemon Flavor
[+¥2,000] Change to Hokkaido Kuroge Wagyu Sirloin and Seasonal Grilled Vegetables
Main Dish: Tempura
Snow Crab, Scallops
Aged Hokkaido Potatoes, Maitake Mushrooms, Ginkgo Nuts
Lemon, Wholesale Tempura Dashi, Ma Kelp Salt
Pot: Lily Root Buns, Minced Chicken
Chrysanthemum Paste, Fresh Sea Urchin, Wasabi, Mitsuba Sprouts
Rice: Hokkaido Oyako Kamameshi (Pork and Eel Rice)
Herring, Herring Roe, Grated Kelp
Carrots, Uranchi (Seaweed), Green Onion
Pickles, Red Miso Soup
Dessert: Hokkaido Sweet Potato Milk Pudding
Caramel Sauce, Fresh Cream
Candied Chestnuts, Black Sesame, Chervil
Or Seasonal Fruit

■■ Menu (December 1st - December 30th)
■■
Appetizer: Hokkaido Pumpkin with Soy Milk, Sweet Shrimp with Kelp
Flaked Pumpkin, Red Sorrel
Simmered Soup: Lightly Arranged Kudzu, King Crab and Turnip (Majo)
Maitake Mushroom, Carrot, Green Onion, Yuzu
Sashimi: Three Seasonal Sashimi Assortments, Garnish
End: Fresh Sea Urchin, Gunkanmaki (Warship Roll), Kappa Maki (Seafood Roll)
Appetizer: Butter-Grilled Hokkaido Ezo Abalone, Onion, Mizuna Salad
[+¥2,000] Change to Hokkaido Wagyu Beef Sirloin and Seasonal Grilled Vegetables
Main Dish: Hokkaido Soba Noodles, Spicy Daikon Radish
Fried Lily Root and Scallops
Pot: Hokkaido Pork Braised Yume no Daichi cubes, aged potatoes
Carrots, broccoli, green onions
Rice: Salmon and cod roe rice in a pot, pickles, red miso soup
Dessert: Hokkaido sweet potato milk pudding, caramel sauce
Fresh cream, strawberries, roasted nuts, chervil
Or seasonal fruit

Menu (October 14th - November 30th)
Appetizer: Yosegi lily root, hairy crab, caviar
Chrysanthemum greens, marinated chrysanthemum flowers, delicious dashi jelly
Simmered dish: Thinly sliced kudzu, Ezo abalone simmered in soy sauce
Ginkgo nuts, wood ear mushrooms, and bamboo shoots
Maple carrots, maitake mushrooms, green onions, and yuzu
Sashimi: Hokkaido button shrimp, fresh sea urchin
Two kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, and Okhotsk flat-bottom salt
Sake dishes: Matsumae-zuke herring roe, softly simmered Hokkaido octopus, and lauan butterbur
Fried breaded pacific saury, yukari (dried yukari) Fried Shiso Leaf and Shiso
Overnight Dried Shishamo, Scallops and Apple Pickles
Salmon Toba and Horenso Marinated
Side Dish: Salt-Grilled Kinki, Grated Daikon Radish, Vinegared Rice, Myoga Vinegar
Main Dish: Char-Grilled Hokkaido Kuroge Wagyu Sirloin, Seasonal Grilled Vegetables
Wasabi-Washed Soy Sauce, Rock Salt, Various Miso
[+¥2,000] Change to Hokkaido Kuroge Wagyu Fillet
Small Hot Pot: Crab Sukiyaki
Snow Crab, White Crab, Silken Tofu, White Onion
Enoki (Japanese Enoki), Kudzu Slices, Yuzu Pepper
Rice: Hokkaido Oyako Kamameshi (Pork and Eel Rice)
Autumn Salmon, Salmon Roe, Umamiji (Seaweed), Green Onion
Pickles, Red Miso Soup
Dessert: Homemade Vanilla Ice Cream with Hokkaido Milk
Baked Sweet Potato, Shiratama Dumplings, Butter Cookies
Anglaise Sauce, Mint

■■ Menu (December 1st - December 30th)
Appetizer: White roe tofu, semi-raw kuruma prawns, and horenso (shrimp)
Ponzu sauce, green onions, and shiso (perilla)
Simmered dish: Homemade Nishikyo-style cod, steamed in sake
Shirosai (white roe roll), lauan butterbur, and roasted dried mullet roe
Sashimi: Hokkaido button shrimp, a three-piece seasonal sashimi platter
Ending: Fresh sea urchin and salmon roe hand-rolled sushi
Sake side dish: Aged potato soup, caviar
Hairy crab, cucumber, and wakame seaweed vinegared dish
Fried real shishamo (smelt), scallops and king oyster mushrooms grilled in butter
Steamed monkfish liver with sake, shrimp potato paste, yuzu citrus, and squid rice
Appetizer: Char-grilled Hokkaido black wagyu sirloin, seasonal grilled vegetables
Wasabi-diluted soy sauce, rock salt, and various miso paste
[+2,000 [¥] Change to Hokkaido Black Wagyu Beef Fillet
Plate: Hokkaido Wild Yellowtail Shabu-Shabu with Miso Grease, Mushrooms
Silken Tofu, Firm Vegetables, Yuzu Pepper
Rice: Snow Crab Rice, Pickles, Red Miso Soup
Dessert: Hokkaido Sweet Potato and Homemade Vanilla Ice Cream Parfait
Tokachi Dainagon Bean Paste, Hojicha Milk Kudzu Mochi

■■ お品書き（11/26～12/30）■■
先付：赤なまことオレンジ霙和え　色三つ葉
煮物椀：かわはぎ葛叩き　かぶら　肝酒蒸し
　　　　人参　青味　松葉柚子
造り：季節の造り三種
酒菜：下仁田葱すり流し百合根キャビア　レッドソレル
　　　鮟肝酒蒸し　割りポン酢　紅葉おろし　浅葱
　　　漬け鮪このわた　自家製新物唐寿美大根
　　　柿チーズ　秋刀魚手毬寿司　茗荷酢
　　　慈姑煎餅　むかご松葉
合肴：近江牛ロース茸巻　シャドークイーン
　　　神山椎茸　淡路玉葱　太隠元
【＋2,500 円】近江牛ヘレ炭火焼に変更
強肴：河豚唐揚げ／焼河豚　万願寺唐辛子　酢立
鉢物：甘鯛かぶら蒸し　銀杏　木耳　車海老
　　　イクラ銀餡　山葵　芽三つ葉
御飯：蟹釜飯　香の物　赤出汁
水菓子：黄奈粉パンナコッタ　苺　黒蜜ジュレ添え
　

Menu (November 25th - December 30th)

Appetizer: Niaji Ebiimo (Shrimp with Two Flavors), Osaka Tondabayashi Itamochi Ebiimo

Prawn, Salmon Roe, Ingen (Shrimp), Chrysanthemum

Simmered Soup: Crushed Wild White Fish with Kudzu, Turnip

Kintoki Carrot, Green Onion, Matsuba Yuzu

Sashimi: Four Seasonal Sashimi, Garnish

[+¥2,000] You can change to tetsuna or two seasonal sashimi. Appetizers: Omi Beef Roast Beef, Seasonal Vegetables with Salt Koji Dressing
Onion Sauce, Akegarashi
[+¥2,000] Change to Charcoal-Grilled Kuroge Wagyu Beef Sirloin and Seasonal Grilled Vegetables
Main Dish: Fried Blowfish, Kudzu Skimmed Green Chili, and Vinegared Vegetables
Bowled Vegetables: Lotus Root Buns with Mushroom Sauce, Kaga Lotus Root, Fresh Sea Urchin
Mushroom Ears, Ginkgo Nuts, Lily Root, Wasabi, and Mitsuba Sprouts
Rice: Local Chicken and Herb-Infused Kamameshi (Pork Pot Rice), Pickles, and Red Miso Soup
Dessert: Apple Jelly, Apple Cream, Goji Berries, and Mint
Or Seasonal Fruit

■■ Plan Details ■■
- Private room guaranteed (no room charge)
- Kaiseki course
- Free-flow drinks (90 minutes, last order)
Included: bottled beer, shochu, sake, soft drinks
【+¥500】 Add red/white wine

■■ Menu (Aug 26 – Oct 24) ■■
Appetizers: Spinach and crab with ginger vinegarette; grilled eggplant topped with tonburi and grated yam
Fig with white sauce, roasted nuts; grilled barracuda pressed sushi (koshizushi) with pickled myoga; thick omelet
Fried ginkgo nuts; sake lees cheese
Simmered soup: Parboiled conger eel with kudzu starch, matsutake mushroom, winter melon, ume paste, greens, yuzu
Sashimi: Three seasonal sashimi selections with garnishes, wasabi soy, ponzu-style vinegar, sea salt
Side dish: Omi beef roast beef, grilled seasonal vegetables, moromi miso, onion sauce
Main fish: Pacific saury coated in panko and fried, grated yukari radish, shiso leaf, green chili, lemon
Steamed/braised: Turnip and fried tofu dumpling in broth, chopped shrimp and mushrooms with thickened sauce, ginger, mitsuba sprouts
Rice: Autumn salmon kamameshi (pot-cooked rice) with salmon roe, pickles, red miso soup
Dessert: Seasonal fruit

■■ Menu (Oct 28 – Dec 30) ■■
Appetizers: Persimmon dressed with sesame; broccoli; clove-shaped fu; cod milt with ponzu; herring roe in Matsumae-style marinade
Young Spanish mackerel pressed sushi (koshizushi) with pickled ginger; grilled squid with egg yolk; sweet potato muslin; fried ginkgo nuts
Simmered soup: Turnip in grated-daikon style with steamed tilefish in sake, fried tofu pouch, carrot, greens, yuzu
Sashimi: Three seasonal sashimi selections with garnishes, wasabi soy, ponzu-style vinegar, sea salt
Side dish: Omi beef sirloin charcoaled, grilled seasonal vegetables, moromi miso, wasabi soy sauce, rock salt
Main fish: Deep-fried blowfish (fugu) with kudzu noodles, green chili, sudachi
Steamed/braised: Mashed shrimp-imo (taro) dumpling, lotus root, shrimp, wood ear mushroom, chrysanthemum greens and flower-thickened sauce, ginger
Rice: Snow crab (zuwaigani) kamameshi (pot-cooked rice), pickles, red miso soup
Dessert: Seasonal fruit

■■ Plan details ■■
- Private room guaranteed (no room charge)
- Kaiseki course
- Free-flow drinks (last order 90 minutes)
Includes: bottled beer, shochu, sake, soft drinks
[＋¥500] Add red or white wine

■■ Menu (Aug 26–Oct 24) ■■
Sakizuke (appetizer): simmered taro with rikyū miso, grilled conger eel, grilled awafu (millet gluten), green beans
Nimono-wan (simmered soup): shrimp dumpling, turnip, maple-shaped carrot, stalk greens, yuzu
Tsukuri (sashimi): three seasonal sashimi selections, garnishes, wasabi soy sauce, ponzu vinegar
Hassun (seasonal platter): spinach with crab in ginger vinegar, grilled eggplant with tonburi and grated yam, white-coated fig with toasted nuts
Grilled barracuda kosode sushi, pickled myoga, thick omelet, fried ginkgo nut, sake lees cheese
Aigamono (shared dish): abalone and mixed mushrooms sautéed in butter, watercress
Himono-bowl: lotus root manju (steamed dumpling) with chrysanthemum sauce, shrimp, lily bulb, ginkgo, wasabi, mizuna
Rice: seasoned kamameshi (rice cooked in a pot) with pickles and red miso soup
Dessert: seasonal fruit

■■ Menu (Oct 28–Dec 30) ■■
Sakizuke (appetizer): silken cod milt tofu, kuruma shrimp, rolled spinach, grated daikon with autumn coloring, scallion, shiso flower sprigs, ponzu
Nimono-wan (simmered soup): house-made Saikyo-style broth with steamed cod, turnip, greens, carrot, sprigs of mitsuba
Tsukuri (sashimi): three seasonal sashimi selections, garnishes, wasabi soy sauce, ponzu vinegar
Hassun (seasonal platter): persimmon with sesame dressing, broccoli, chōji-fu (spiced wheat gluten), crab with spinach, soaked shimeji mushrooms, kazunoko in Matsumae-style
Young Spanish mackerel kosode sushi, sweet pickled ginger, grilled squid with egg yolk, sweet potato tea-bag, fried ginkgo nut
Aigamono (shared dish): grilled wild yellowtail teriyaki with powdered sansho pepper, charred green pepper, pickled myoga
Himono-bowl: taro and fried tofu concassé simmered, assorted mushroom sauce, ginger, shredded scallion
Rice: local chicken and root vegetable kamameshi with pickles and red miso soup
Dessert: seasonal fruit

Menu (November 25th - December 30th)

Appetizer: Shrimp Potato Tofu, Red Snow Crab
Osaka Tondabayashi Itamochi Shrimp Potato, Marinated Chrysanthemum Greens
Kumquat, Delicious Dashi Jelly
Simmered Soup: Chicken Meatballs, Turnip, Red Bell Pepper, Stem Vegetables, Green Onion
Sashimi: Two Seasonal Sashimi Plates, Garnish
[+¥1,500] Change to Four Seasonal Sashimi Plate
Appetizer: Winter Solstice Salad, Pumpkin, Shrimp, Ingen, Chrysanthemum
Shimonita Green Onion, French Caviar, Green Perilla
Salmon Temari Sushi, Sweet and Sour Ginger, Dried Persimmon and Cheese
Small Sweet Potato Batter, Arrowhead Rice Crackers, Manganji Pepper

Appetizer: Spanish Mackerel Marinated in Saikyo Style, Spicy Watercress, Turnip
[+¥1,500] [Yen] Change to Omi Beef Roast Beef and Grilled Vegetables
Pot: Seasonal Vegetable Stir-fry, Gensuke Daikon Radish, Ogura Lotus Root
Kamiyama Shiitake Mushroom, Kintoki Carrot, Horenso, Kinome
Rice: Ginkgo and Bulb Rice, Pickles, Red Miso Soup
Dessert: Apple Jelly, Apple Cream, Goji Berries, Mint
Or Seasonal Fruit

Menu (October 27th - November 24th)

Appetizer: Diamond-shaped crab, red kidney grass, radish

Seasonal vinegar sauce, needle-cut ginger

Sashimi: Three kinds of seasonal fresh fish

Tempura: Tiger prawn, large rare prawn

Flat squid caviar, abalone, swordfish

Raw sea urchin (2 ways to eat)

Omi beef fillet, brown maitake mushroom, Kaga lotus root

Autumn striped sasage, red eggplant, Naruto sweet potato

Hot dish: Milt chawanmushi (steamed egg custard)

Side dish: Salted salmon roe with sardine, mitsuba (Japanese honeywort), sprinkled yuzu

Rice: Kyoto premium rice pot rice bowl with tempura rose

Red miso soup, pickles

Dessert: Grape jelly, plum-scented pear smoothie, mint

■■ Benefits ■■
① Anniversary Plan Exclusive Course 🍴
Please enjoy a seasonal course carefully selected by Chef Ebisawa.
② Toasting Drink 🥂
One glass of sparkling wine per person is provided. Non-alcoholic alternatives are available on request.
③ Anniversary Dessert
Celebrate with a special flaming presentation 🔥 exclusive to this plan. We will write a short message for your guest on the dessert plate (about 20 characters).

■■ Sample Menu ■■
- Appetizer
- Soup
- Lobster tail (or)
Ezo abalone, Chef’s style
- Omi beef sirloin steak 80g
- Assorted grilled seasonal vegetables
- Kama-cooked white rice or Garlic rice with wagyu
- Pickles and red miso soup
- Flambé dessert (with message plate)

■■ Benefits ■■ ① Anniversary plan exclusive course 🍴 Enjoy a course using seasonal ingredients carefully selected by Chef Ebisawa ② Toast drink 🥂 One glass of sparkling wine per person We can also change to non-alcoholic ③ We will write your desired message on the dessert exclusive to the anniversary dessert plan (20 characters or less) ■■ Menu (example) ■■ ・ Seasonal hors d'oeuvres ・ Braised Wagyu beef and foie gras with potato puree ・ Consommé soup with estragon flavor ・ Butter-grilled Ezo abalone ・ Live spiny lobster chef's choice style ・ Omi beef steak fillet 80g or sirloin 100g ・ Colorful grilled vegetables ・ Pot-cooked white rice or garlic rice ・ Pickles and red soup ・ Anniversary dessert (with message plate)

■■ Menu (November 1st - December 30th) ■■
・Shrimp, Ginkgo, and Chestnut Tororo Bun
・Omi Beef A5 Sirloin Grilled Shabu-Shabu (50g) with Daikon Radish and Ponzu Sauce
・Beef Marinated in Miso Salad
・Granita to Cleanse the Palate
・Omi Beef Steak
　[Filet] 80g ¥23,000, 100g ¥26,000, 120g ¥28,000
　[Loin] 100g ¥23,000, 120g ¥26,000, 140g ¥28,000
・Colorful Grilled Vegetables
・Pot-Cooked White Rice or Garlic Rice with Wagyu Beef
・Pickled Vegetables and Red Miso Soup
・Seasonal Dessert

■■ Menu (November 1st - December 30th) ■■
・Shrimp, Ginkgo, and Chestnut Tororo Bun
・Omi Beef A5 Sirloin Grilled Shabu-Shabu (50g) with Daikon Radish and Ponzu Sauce
・Live Tiger Prawns and Scallops with Creamage and Saffron Flavor
[+¥5,000] Change to Steamed Hokkaido Abalone in a Salt-Bomb
・Beef Marinated in Miso Salad
・Granita to Cleanse the Palate
・Omi Beef Steak
　[Filet] 80g ¥28,500, 100g ¥31,500, 120g ¥33,500
　[Loin] 100g ¥28,500, 120g ¥31,500, 140g ¥33,500
・Colorful Grilled Vegetables
・Kamamaki White Rice or Garlic Rice with Wagyu Beef
・Pickled Vegetables Red miso soup
Seasonal dessert

■■ Menu (September 1 - October 31) ■■
・Duck breast confit with shallot salt sauce

Balsamic vinegar accent
・Wagyu beef and eggplant dengaku puree with watercress blanching

Served with ginger-flavored consommé
・Crispy fried conger eel and matsutake mushroom

Sudachi citrus fruit and smoked salt
・Fresh spiny lobster (1/2) teppanyaki
・Fresh abalone steamed in salt with Arima sansho pepper tapenade
・Granite to refresh your palate
・Omi beef steak

80g fillet or 100g loin
・Colorful grilled vegetables
・Pot-cooked white rice / Garlic rice with Wagyu beef / Hayashi rice
・Red miso soup, pickles
・Seasonal dessert

■■ Menu (November 1st - December 30th)

Shrimp, Ginkgo, and Chestnut Tororo Bun

Omi Beef A5 Sirloin Grilled Shabu-Shabu (50g) with Daikon Radish and Ponzu Sauce

Fresh Fish and Scallop Teppanyaki

Live Spiny Lobster (1/2) Teppanyaki

Live Hokkaido Abalone Steamed in Salt (150g) with Sansho Pepper Tapenade

Granite to Cleanse the Palate

Omi Beef Steak
80g Fillet or 100g Loin

Colorful Grilled Vegetables

Kama-Cooked White Rice / Wagyu Beef Garlic Rice / Hayashi Rice

Pickled Vegetables and Red Mashi Stock

Seasonal Dessert