You can reserve a seat without choosing a menu in advance. On the day, you can freely choose from a la carte, course menus, or a combination of these. If it is difficult to decide on a menu in advance, we recommend reserving a seat only. However, please note that some menu items with limited quantities, such as spiny lobster and abalone, may not be available on the day. If necessary, please order in advance. If there are a large number of people, it may take some time to prepare.

The pinnacle of Japan's three major wagyu beef breeds. This is the finest black wagyu beef from Tajima beef produced in Hyogo Prefecture, which has cleared standards said to be the strictest in the world. Characterized by a low melting point, fat that melts at body temperature, and fine marbling, this is a world-famous top brand of wagyu beef. Although it is a certified breed, it is expensive, and the melt-in-your-mouth flavor is a testament to its top brand status. Please enjoy Kobe beef grilled by our skilled chefs.

Yonezawa beef is one of Japan's three major wagyu beef breeds, and is fattened in Yamagata Prefecture. It is characterized by fine marbling, a melt-in-your-mouth texture, and sweet, high-quality fat. What sets it apart from other wagyu is that it is a special and rare wagyu that can only be called such by the name of heifers, raised for over 33 months, and meeting strict standards. This is the only restaurant in Kyoto where you can eat Yonezawa beef. Please come and try this Yonezawa beef, which has a history of 150 years.

A course meal featuring domestic abalone and Yonezawa beef. The domestic abalone is tender, and the sweetness spreads throughout your mouth with every bite. The main dish is Yonezawa beef, one of Japan's three major wagyu beef breeds, fattened in Yamagata Prefecture. It is characterized by fine marbling, a melt-in-your-mouth texture, and sweet, high-quality fat. What sets it apart from other wagyu is that it is a special and rare wagyu that can only be called Yonezawa beef if it is raised only by heifers for over 33 months and meets strict standards. This is the only restaurant in Kyoto where you can eat Yonezawa beef. Please enjoy Yonezawa beef, which has a history of 150 years.

A course meal featuring fresh spiny lobster and Yonezawa Wagyu beef. Domestic spiny lobster is rich in meat and packed with flavor. The main dish is Yonezawa beef, one of Japan's three major wagyu beef breeds, fattened in Yamagata Prefecture. It is characterized by fine marbling, a melt-in-your-mouth texture, and sweet, high-quality fat. What sets it apart from other wagyu is that it is a special and rare wagyu that can only be called Yonezawa beef if it is raised only by heifers for over 33 months and meets strict standards. This is the only restaurant in Kyoto where you can eat Yonezawa beef. Please enjoy Yonezawa beef, which has a 150-year history.
*We may not be able to provide spiny lobster during fishing ban periods.

This is a Comparison course featuring two types of Wagyu beef that can be considered the highest quality. We offer two types of Wagyu beef that can be considered top brands. One is the well-known Kobe beef. The other is Yonezawa beef. Both types of Wagyu beef meet strict standards and are high-quality beef. Kobe beef is characterized by its fat, which has a low melting point so that it melts at body temperature. Yonezawa beef also has a low melting point for its fat, and both types of meat are characterized by fine marbling and sweetness. As for Yonezawa beef, only heifers that meet the condition of being Yonezawa beef can be called Yonezawa beef. This is a luxurious course that allows you to compare the highest quality Wagyu beef.

This special course features seafood and Kobe beef prepared by Steak Hanasato. This course features a generous amount of fresh domestic abalone and spiny lobster, with a Kobe beef steak as the main course. Kobe beef is the pinnacle of Japan's three major wagyu beef varieties. This premium black wagyu, produced in Hyogo Prefecture, meets standards considered to be the strictest in the world. Characterized by a low melting point, fat that melts at body temperature, and fine marbling, it is a world-renowned, top-brand wagyu. While this certified beef is expensive, its melt-in-your-mouth flavor is a testament to its top brand status. Enjoy Kobe beef and seafood prepared by our skilled chefs.

*Please note that spiny lobster may not be available during fishing ban periods. In such cases, we will provide an alternative seafood dish.

The Hokkaido scallops are thick and satisfying, expertly prepared by the chef and served with Hanago's original sauce.

Fresh domestic abalone delivered directly from the market offers a rich liver flavor and a wonderful texture. Enjoy it with a sauce that brings out the flavor of the abalone while also giving it a seashore aroma.

Shark fin teppanyaki cooked on a hot plate. The sauce is a mixture of chicken bones and Japanese broth, and the crispy shark fin is coated in the sauce, which pairs perfectly with the wasabi.

The spiny lobster delivered directly from the market has firm, chewy flesh, and the rich shrimp roe is full-bodied and flavorful. Eating it with the plump, plump lobster meat brings out the deliciousness of the lobster even more. The chef's skillful preparation is also a must-see.