Japanese Restaurant HANAMUSASHI 2F
Enjoy cuisine with creative touches, from the delicate seasoning that brings out the true flavors of the ingredients to the colors and presentation that abounds with a sense of the seasons.
Offering authentic multi-course kaiseki cuisine, as well as a lunch menu, gozen lunch sets, and shabu-shabu.
Feel time flow gently by as you enjoy traditional Japanese cuisine in serene surroundings.
A range of private rooms to suit a variety of uses are available, including rooms with low tables on tatami mats and rooms with conventional tables and chairs.
These rooms cater for various uses, such as celebratory occasions and working lunches or dinners.
※Some menus may not be available.
Please contact us for details.
Lunch
◆Opening Hours 11:30 a.m. ～ 3:00 p.m. (last order 2:30 p.m.)
-
Set Menu“Houju”
Packed with an abundant assortment of the best fresh ingredients.
Enjoy our Lunch Gozen Course, beautifully presented with an emphasis on the concept of “five flavors, five methods.”【Price】JPY4,900
-
Tamatebako
Enjoy Japanese cuisine brimming with a sense of the season. An arrangement of the best, fresh beautiful, and colorful ingredients.
As a special weekday bonus, an after-dinner coffee is included to relax over after the meal.【Price】Weekday JPY3,700 / Holiday JPY 3,900
Dinner
◆Opening Hours 5:30 p.m. ～ 9:30 p.m. (last order 9:00 p.m.)
-
Kago gozen
An assortment of recommended dishes strikingly presented in a basket.
【Price】JPY7,000
* All prices include consumption tax and a service charge.
* The contents of menus are subject to change depending on the availability of ingredients.
* Photographs are for illustrative purposes only.
* Opening days and hours are subject to change.
Shabu-shabu course
Shabu-shabu course
* All prices include consumption tax and a service charge.
* The contents of menus are subject to change depending on the availability of ingredients.
* Opening days and hours are subject to change.
The Chef
Head Chef Koichi Honbutsu
After working in ryotei, or traditional Japanese restaurants, and other establishments, he came to Hotel Metropolitan’s Hanamusashi in May 2000.
He has been Chef de Cuisine at Hanamusashi Shunka since July 2012.
In 2019, he became Head Chef of Hanamusashi and Hanamusashi Shunka.
He delivers to diners flame-cooking and teppanyaki grill cuisine that maximizes the flavors of the ingredients, as well as creative cuisine that incorporates the essence of Western cuisine into delicate Japanese cuisine with its fine techniques.
Information
| floor | 2 floor |
|---|---|
| Remarks |
|
