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.
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お昼の花山御膳(9月～)
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.
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Summer Chef's Choice Course (June to August)
— Today’s menu ※ Menus may vary depending on season and ingredient availability.
1. It all begins with a broth made from long-aged kombu.
2. Three seasonal bites – capturing the changing seasons: – Rice topped with saury, powdered sansho pepper, and dried seaweed – Edamame, pure white bean purée, chilled savory custard – Winter melon with hairy crab, simmered in a traditional style
3. Experiencing two distinct terroirs: – Striped jack grilled over wheat straw (seasoned with Rock Island seaweed salt)
4. Seasonal sashimi – nature’s bounty at its peak: – Eel shabu-shabu, Kamo eggplant, water shield
5. “The art of scales”: – Kinki fish with charred scales
6. Freshly fried tempura, served one by one – today’s selection: – Tiger prawns – Jōshū matsutake mushrooms (grown specifically for tempura) – Conger eel
7. A palate cleanser: – Mozuku seaweed in vinegar
8. “The smoky aroma of charcoal and lingering taste of mountain salt”: – 50g of Jōshū Kato Wagyu tenderloin, grilled over charcoal (seasoned with mountain hot spring salt)
9. “Hana-yama udon’s dedication” – the final touch: – Udon noodles paired with ghost shrimp and crushed barley
10. “A sweet finale” – today’s dessert: – Yogurt mousse with Shine Muscat grapes
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Summer Short Course (June to August)
- 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
- 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
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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