Japanese Restaurant HANANO - The Westin Osaka - TableCheck

Pilih Restoran

Tempah di Japanese Restaurant HANANO - The Westin Osaka

Mesej daripada Pedagang

■ 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)

Saya mengesahkan saya telah membaca Mesej daripada Pedagang di atas

◆ 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.

◆ 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.

◆ 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：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
　

■■ 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 - 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 (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 (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

■■ Plan Details ■■
・Private room guaranteed *Free room charge
・Kaiseki course
・Free drinks (last order 90 minutes)
　Includes: Bottled beer, shochu, sake, soft drinks
　　[+¥500] Add red or white wine

■■ Menu (1/5-2/27) ■■
Appetizers: Herring roe and rape blossoms, octopus in Numata dressing, fried egg in a cloth wrapper, simmered shrimp, white fish and kelp-marinated kinome sushi
　　Lily root and black bean tea cloth, fried taro with poppy seeds, new Karasumi daikon radish, broad beans
Simmered dish soup: Turnip with sleet, deep-fried pufferfish with yuzu, shrimp potato, crispy vegetables, sprinkled yuzu
Sashimi: Two kinds of seasonal sashimi, garnish, wasabi soy sauce Ponzu sauce, sun-dried salt
Appetizer: Omi beef roast beef, seasonal grilled vegetables, onion sauce, black moromi sauce
Main dish: Tempura, snow crab, scallops, Kaga lotus root, maitake mushrooms, green onions, lemon, seaweed salt, tempura dashi
Pot: Steamed egg custard with grilled cod milt, white fish, tiger prawns, ginkgo nuts, shiitake mushrooms, salmon roe, silver bean paste, and colored mitsuba
Rice: Steamed conger eel and root vegetable rice, pickles, and red miso soup
Dessert: Seasonal

Menu (March 2 - April 24)

Appetizer: Bamboo shoots, konnyaku, and squid dressed with kinome (green buds)
Stir-fried young burdock root Bonito flakes, fried egg wrapped in a cloth
Needlefish sushi, vinegared myoga ginger, simmered shrimp
Green asparagus rice crackers
Snap peas and cream cheese wrapped in prosciutto
Simmered dish: White fish pounded with kudzu, egg tofu, and curly sardines
Petal radish, carrot, pickled plum, and yuzu
Sashimi: Assortment of three seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, and sun-dried salt
Appetizers: Omi beef roast beef, seasonal grilled vegetables
Onion sauce, butterbur and miso paste
Main dish: Firefly squid and spring mountain vegetable tempura
Lemon, wholesale tempura dashi, and seaweed salt
Pot: Boiled young bamboo shoots, sea bream roe, butterbur, and leaf buds
Rice: Sakura shrimp and rape blossom rice in a pot, pickles, and red miso soup
Dessert: Seasonal dishes

■■ Plan Details ■■
・Guaranteed private room (no room charge)
・Kaiseki course
・Free drinks (last order 90 minutes)
Includes: Bottled beer, shochu, sake, and soft drinks
　　[+¥500] Add red or white wine

■■ Menu (January 5th - February 27th) ■■
Appetizer: Boiled pufferfish and red snow crab with white dressing, rape blossoms, kumquat
Simmered dish: Clams in a bowl, deep-fried silken clams, green onions, carrots, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish: Wasabi soy sauce, chili vinegar
Appetizer: Herring roe marinated in mizuna, octopus with numata dressing, fried egg in a cloth wrapper, simmered shrimp, white fish with kelp and kinome sushi
Lily root and black bean tea cloth, fried taro with poppy seeds, turnip, broad beans
Appetizer: Fried pufferfish, shrimp potato, kudzu strips, green chili peppers, vinegared
Potted dish: Shogoin radish, mushrooms with yuba sauce, salmon roe, wasabi, mitsuba sprouts
Rice: Snow crab rice in a pot, pickles, red miso soup
Dessert: Seasonal dishes

■■ Menu (March 2 - April 24)
■■
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Food Soup: Live Clams, Spring Daikon Radish, and Curly
Petal Carrots and Leaf Buds
Sashimi: Three Seasonal Sashimi Assortments
Garnish: Wasabi Soy Sauce and Chili Vinegar
Appetizer: Bamboo Shoots and Konjac, Squid with Leaf Buds
Stir-fried Young Burdock Dried bonito flakes, fried egg wrapped in a cloth
Needlefish sushi, vinegared myoga ginger, simmered shrimp
Green asparagus, fried rice crackers
Snap peas, cream cheese, and prosciutto wrapped in prosciutto
Side dish: Abalone and new potatoes baked with butter
Bowled vegetables: Simmered young bamboo shoots, sea bream roe, butterbur, and leaf buds
Rice: Lightly cooked bean rice, pickles, and red miso soup
Dessert: Seasonal

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 (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

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

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

Butiran Tetamu

NamaDplkn

Telefon BimbitDplkn

E-melDplkn

Sila pastikan alamat e-mel anda betul. Pengesahan tempahan akan dihantar ke alamat ini.

Cipta akaun TableCheck

Dengan akaun TableCheck, anda boleh mengakses sejarah tempahan anda dan membuat tempahan ulangan.

Kata laluan terlalu pendek (minima adalah 12 karakter)

Kata laluan terlalu lemah

Kata laluan mesti mengandungi sekurang-kurangnya satu huruf besar, satu huruf kecil, satu nombor dan satu simbol.

Kata laluan tidak boleh mengandungi sebahagian daripada E-mel.

Kata laluan tidak sama dengan penegasan

Saya mengesahkan saya telah membaca Mesej daripada Pedagang di atas

Terima tawaran daripada Japanese Restaurant HANANO dan kumpulan restoran

Dengan menghantar borang ini, anda bersetuju dengan .