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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◆ 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.

■■ お品書き（1/5～3/1）■■
先付：ふく湯引き　はなっこりー胡麻レモン白和え
　　　ミニトマト　レッドソレル
煮物椀：海老蓮根餅　　
　　　　岩国れんこん　車海老　銀杏　百合根
　　　　人参　青味　松葉柚子
造り：トラフグふく刺しと季節の造り　あしらい
　　　山葵醤油　ぽん酢　萩の塩
合肴：萩市大坂屋商店直送寒鰆塩焼　柚子胡椒風味
　　　葱　長芋おろし　茗荷酢　金柑甘露煮
強肴：やまぐち唐揚げ食べ比べ
　　　萩のシマフグ　長州黒かしわ　青唐　レモン
鉢物：むつみ豚と白才の葛煮
　　　かぶら　占地　人参　浅葱　針柚子　黒胡椒
　【＋2,000 円】ふくちり小鍋へ変更
食事：瓦そば風茶蕎麦
　　　ニラ醤油糀牛そぼろ　錦糸玉子
　　　青葱　レモン　紅葉おろし　蕎麦出汁
　　　又は　岩国寿司　赤出汁
水菓子：山口みかんパンナコッタ
　　　　苺　黒豆　温州みかん　ミント
又は　季節のフルーツ

■■ お品書き（1/5～3/1）■■
先付：岩国れんこん葛豆腐　生雲丹　車海老
　　　蓮根チップ　青紫蘇　胡麻風味ジュレ　
煮物椀：山口県直送くえ葛叩き　かぶら
　　　　人参　青味　柚子
造り：トラフグふく刺しと季節の造り二種　あしらい
　　　山葵醤油　ぽん酢　萩の塩
酒菜：はなっこりー辛子和えけずりかまぼこ
　　　あおり烏賊と分葱ぬた和え　ちしゃなます
　　　寒鰆シャリこま握り寿司　茗荷酢　錦帯橋漬け　
　　　チキンチキンごぼう　
焼物：やまぐち和牛燦（きらめき）サーロイン炭火焼　
　　　季節焼野菜　岩塩　山葵割醤油　葱麦味噌
　【＋2,000 円】やまぐち和牛燦ヘレに変更
鉢物：萩市大坂屋商店直送赤甘鯛しゃぶしゃぶ
　　　ハリハリ野菜　茸　絹豆腐　
　　　しゃぶ餅　柚子屋本店の柚子胡椒
　　　又は　トラフグふくちり小鍋
御飯：地鶏けんちょう釜飯
　　　長州黒かしわ　大根　人参　蒟蒻
　　　薄揚げ　木綿豆腐　村田蒲鉾店のかまぼこ　浅葱
　　　又は　瓦そば風茶蕎麦
香の物：うまもん無添加漬物
　　　　三度漬け白才　甘酢白たくあん　奈良漬け
留椀：合わせ味噌仕立て
水菓子：やまぐちパフェ
　　　　ヨーグルトソルベ　生クリーム
　　　　プチシュークリーム　柚子茶
　　　　苺　温州みかん　蕨菓匠本多屋の外郎
　

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 (January 5th - February 28th)

Yellowtail Mi-Cuit with Daikon and Yuzu Ravigote Sauce

Omi Beef A5 Sirloin (50g) with Foie Gras and Mustard Sauce

Lobster Wrapped in Kadaif, Squid, and Scallop Teppanyaki

[+¥5,000] Change to Steamed Hokkaido Abalone in Salt

Miso-Marinated Beef with Salad

Granite for Palate Cleansing

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

Kama-Cooked White Rice or Garlic rice with Wagyu beef
Pickled vegetables and red miso soup
Seasonal dessert

Menu (January 5th - February 28th)

Bite-sized Grilled Sea Urchin Sushi

Omi Beef A5 Sirloin (50g) with Foie Gras and Mustard Sauce

Live Tiger Prawns and Scallops (Teppanyaki)

Live Spiny Lobster (1/2) (Teppanyaki)

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

Granite (Palate Cleanser)

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 Soup

Seasonal Dessert