Japanese Restaurant HANANO - The Westin Osaka

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Reservar en Japanese Restaurant HANANO - The Westin Osaka

Mensaje de establecimiento

■ 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)

Confirmo que he leído la Mensaje de establecimiento anterior

◆ 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 (1/19 - 2/28) ■■
・Dashi Making Experience
Hana's Ichiban Dashi
・Artisanal Skill Experience
"Amarin" Strawberry Daifuku Demonstration
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui

・First Tier: Grilled Hassun
・Scallops and Shrimp with Mizore Dressing, Shiitake Mushrooms, Salmon Roe, and Mitsuba (Japanese Trellis)
・Furobuki Daikon Radish Yuzu Miso Sauce
・Spanish Mackerel in Kyoto Style
・Fried Blowfish with Red Plum Blossoms
・Fried Myoga and White Fan
・Thinly Rolled Egg
・Pickled Rapeseed Blossoms in Mustard
・Candied Black Beans

・<b>Second Tier: Japanese Sweets
・Shiratama Shiruko (Sweet Rice Porridge)
・Matcha Uiro from Yamaguchi Prefecture's Confectioner Hondaya
・Mikan no Hanayome Orange Jelly
・Sweet Potato Sesame Dumplings

・Third Tier: Fruit Bouquet
Melon Mango Go, Kumquat, Grape, Blueberry, Kiwi, Wine Jelly, Edible Flowers

・Pressed Sushi
Shrimp, Grilled Conger Eel, Denbu, Shiitake Mushroom, Dried Gourd, Leaf Buds, White Plate Kelp, Pickled Ginger
・Club
Crab Turnip, Shinjo, Ice-Covered Turnip, Leaf Radish, Carrot, Green Flavor, Grated Yuzu

・Drinks
Three Seasonal Select Teas

■■ Menu (1/19 - 2/28) ■■
・Dashi Making Experience
Hana's First Dashi
・Artisanal Skill Experience
"Amarin" Strawberry Daifuku Demonstration
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui

・First Tier: Grilled Hassun
Scallops and Shrimp with Mizore Dressing, Shiitake Mushrooms, Salmon Roe, and Mitsuba (Japanese Trellis)
Furobuki Daikon Radish Yuzu Miso Sauce
Spanish Spanish Mackerel in Kyoto Style, Deep-fried Blowfish with Red Plum Blossoms, Deep-fried Myoga and White Fan
Thinly Rolled Egg, Pickled Rapeseed Blossoms in Mustard, Candied Black Beans

・Second Tier: Japanese Sweets
Shiratama Shiruko (Sweet Rice Porridge)
Matcha Uiro from Yamaguchi Prefecture's Confectioner Hondaya
Mikan no Hanayome Orange Jelly
Sweet Potato Sesame Dumplings

・Third Tier: Fruit Bouquet
Melon, Mango, Kumquat, Grapes, Blueberries, Kiwi, Wine Jelly, Edible Flowers

・Pressed Sushi
Shrimp, Grilled Conger Eel, Denbu (Fish Flour), Shiitake Mushroom, Dried Gourd, Leaf Buds, White Plate Kombu (Kelp), Pickled Pickled Ginger
・Clear Soup
Crab Turnip, Shinjo (Crab-Shaped Turnip), Komen Turnip, Daikon Radish, Carrot, Green Onion, Grated Yuzu

・Drinks
Three Seasonal Select Teas

■■ Menu (March 2 - April 30) ■■
・Dashi Making Experience
Hana no Ichiban Dashi
・Artisanal Skills Experience
Kansai-style Sakuramochi (Sakura Mochi)
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui (Dry Landscape Garden)

・First Tier: Grilled Hassun (Grilled Appetizer)
Firefly Squid and Rapeseed Blossoms with Mustard, Vinegar, and Miso
Bamboo Shoots and Konnyaku Sprouts
Stir-fried Young Burdock Root
Snap Peas and Cream Cheese Wrapped in Prosciutto
Sakura Shrimp and Urui Kakiage (Deep-fried Fish Cake)
Japanese-Style Roast Beef
Spring Cabbage and Smoked Salmon
Spanish Mackerel and Butterburdock Root Grilled with Miso and Myoga Vinegar
Green Asparagus and Shrimp Young corn with sesame dressing
Egg with tartar sauce

Second Tier: Japanese Sweets
Warabimochi (bracken-starch dumplings), soybean flour
Strawberry milk pudding
Almond tuile
Wasanbon spring rakugan (rakugan sweets)

Third Tier: Spring Fruit Garden
Strawberries, melon, dekopon (pumpkin), kiwi fruit, edible flowers, and anglaise sauce

Flower Chirashi Sushi
Shrimp, steamed abalone, simmered conger eel, shiitake mushrooms, dried gourd, shredded egg, petaled lily bulb, and green beans
Clear Soup
Young bamboo shoots, small radish, and kinome (leaf buds)

Drinks
Three seasonal select teas

Menu (March 2-31)
Appetizer: Shellfish Salad and Spring Mountain Greens with Leaf Buds and Vinegar Jelly
Steamed Abalone, Flathead, Cockle
Rape Blossoms, Urui, Roasted Karasumi
Simmered Soup: Live Clams, True Clams, Spring Radish, Curly Carrots, Petal Carrots, Yuzu
Sashimi: Seared Bonito and Three Seasonal Sashimi
Garnish: Wasabi Soy Sauce, Chirizu Vinegar, Sun-Dried Salt
Sake Dish: Bamboo Shoots and Konnyaku, Squid with Leaf Buds
Stir-fried Young Burdock, Bonito Flowers, Braised Firefly Squid with Flower Wasabi
Prawn and Green Asparagus Young corn with sesame dressing
Spring cabbage and smoked salmon
Spinach and wasabi greens in vinegar
Appetizers: Charcoal-grilled Omi beef, whole mountain angus (mountain buckwheat)
Rock salt, wasabi-diluted soy sauce, Kinzanji miso
Main dish: Spring vegetable tempura, lemon, seaweed salt, roasted rice salt
Plated dish: Abalone shabu-shabu with liver and ponzu sauce
Lettuce, wakame seaweed, abalone mushrooms, and green nori seaweed
Or abalone and new potato butter-grilled rice
Rice: Bamboo shoot and sakura shrimp rice pot
Or Wagyu beef sukiyaki rice pot
Pickled vegetables, red miso soup
Dessert: Strawberry yogurt sorbet
Or seasonal fruit

Menu (January 26th - March 1st)
Appetizer: Bamboo Shoots and Tiger Prawns with Kinome Jelly
Urui (Japanese Russet Seaweed), Rape Blossoms, and Fried Onions
Simmered Food Soup: Steamed Spanish Mackerel in Sake, Homemade Saikyo Style
Fried Tofu, Plum, Daikon Radish, Carrot, and Curly Fish, Mixed Mustard
Sashimi: Four Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chirizu (Chicken Vinegar), and Sun-Dried Salt
Grilled Food: Hana no Ryu Yellowtail and Daikon Radish, Grilled Yellowtail, Daikon Radish Steak
Yuzu Pepper Sleet Sauce, Mizuna Salad
[+¥1,000] Substitute Grilled Yellowtail with Sliced Japanese Black Beef Sirloin
Seasonal Vegetables: Wakasagi (Smelt), Tempura or Nanbanzuke
Pot: Steamed Egg Custard with Cod Milt, Shrimp Potato, Shiitake Mushroom
Salmon Roe, Silver Bean Paste, Sprinkled Yuzu, Mitsuba Sprouts
Rice: Vinegared Pudding with Blowfish, Burdock, Carrot, Green Onion
Pickles, Red Miso Soup
Dessert: Royal Milk Tea Pudding
Fresh Cream, Strawberry, Pistachio, Mint
Or Seasonal Fruit

Menu (March 2-31)

Appetizer: Usui Sesame Tofu, Shrimp Caviar, boiled broad beans
Shrimp flower spikes, common jelly, corn sprouts
Simmered dish: Live clams, spring radish, kagutsumi, petal carrot, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Sake dishes: Bamboo shoots and konjac, squid with kinome (leaf buds)
Stir-fried young burdock, bonito flakes, small octopus and rape blossoms, fried egg
Needle fish and wasabi flakes Taste-Better Vinegar Jelly
Spring Cabbage and Smoked Salmon
Appetizer: Wagyu Roast Beef, Seasonal Grilled Vegetables
Onion Sauce, Butterbur Miso
[+¥3,000] Change to Charcoal-Grilled Omi Beef
Main Dish: Breaded Sea Bream Milt, Fried Sakura Shrimp and Green Asparagus
Lemon, Seaweed Salt, Homemade Tartar Sauce
Pot: Simmered Young Bamboo Leaves, Sea Bream Roe, Snap Peas, and Leaf Buds
Rice: Firefly Squid and Butterbur Rice, Pickles, and Red Miso Soup
Dessert: Strawberry Yogurt Sorbet
Or Seasonal Fruit

Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Crushed White Fish with Kudzu, Egg and Tofu
Kidney Root, Daikon Radish with Petal, Carrot, Plum Paste, and Leaf Buds
Sashimi: Three Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Leaf Buds, and Stir-fried Young Burdock Flower Bonito
Shrimp-fried Egg, Small Sea Bream Kosode Sushi, Vinegared Myoga
Simmered Shrimp, Green Asparagus Rice Crackers
Snap Peas and Cream Cheese Wrapped in Prosciutto
Side Dish: Cherry Salmon and Butterbur Grilled with Miso, Butterbur Country-Style Stew
Main Dish: Spring Vegetable Tempura, Lemon, Seaweed Salt, Roasted Rice Salt
[+¥1,500] Change to Spring Lively Tempura (Prawn, Firefly Squid, Three Types of Spring Vegetables)
Pot: Deep-fried New Potatoes and Sea Bream
Sakura Shrimp with Sweet Sauce, Green Nori Seaweed, Green Onion
Rice: Octopus and Rape Blossom Rice Cooker, Pickles, Red Miso Soup
Dessert: Strawberry Panna Cotta
Or Seasonal Fruit

Menu (January 26th - March 1st)

Appetizer: Cauliflower grated with Saikyo miso
Sakura shrimp, French caviar
Cauliflower, pea tendrils
Simmered dish: Sardine meatballs, turnip, carrot with pickled plum, scallions
Sashimi: Two kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Appetizer: Soybean and kelp stew, small octopus with broad bean sake kasu butter
Braised blowfish with shirosai ponzu sauce, maple leaf orchard Green onion
Soba sushi, sweet and sour ginger, snap peas
Spicy konnyaku onion, red kidney carrots, and plum stew
Appetizers: Grilled cod and roe with rapeseed, yuzu radish, and vinegared myoga
Pot: Steamed kuya fish, shrimp, grilled conger eel, ginkgo nuts, and lily root
Silken tofu, silver bean paste, mitsuba (Japanese parsley), and sprinkled yuzu
Rice: Snow crab rice pot, pickles, and red miso soup
Or: Snow crab rice porridge, pickles
(Please choose one dish per group.)
Dessert: Royal milk tea pudding
Fresh cream, strawberries, pistachios, and mint
Or: Seasonal fruit

■■ Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Rafted Whitebait, Egg and Tofu
Bent, Petal Daikon Radish, Carrot, Plum Crust, and Yuzu
Sashimi: Two Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Sprouts, and Stir-fried Young Burdock Bonito flakes
Fried egg wrapped in a cloth, small sea bream sushi, vinegared myoga
Simmered shrimp, fried green asparagus rice crackers
Snap peas and cream cheese wrapped in prosciutto
Appetizers: Grilled Spanish mackerel buds, country-style butterbur
Pot: Deep-fried new potatoes and sea bream
Sakura shrimp with thickened sauce, green laver, and green onions
Rice: Lightly seasoned bean rice pot, pickles, red miso soup
[+¥1,000] Change to octopus and rapeseed flower rice
Dessert: Strawberry panna cotta
Or seasonal fruit