Hanazen, Gyoenmae
御苑前 花膳
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A long-established restaurant to enjoy domestic natural tiger pufferfish and conger eel with skilled techniques
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Natural torafugu nabe course with the popular grilled torafugu This course comes with the most popular grilled fish, and the aroma of the grilled shoyu is unmistakable.
We purchase the largest and most selective natural torafugu of the day, and our taste, place of origin, and size are second to none.
The best natural torafugu of the day is procured, and this course is the best in terms of origin, taste, and size.
For more information, please see
For more information, please see
Natural Torafugu Nabe Course with Popular Grilled Soy Sauce This course comes with the popular grilled torafugu course, which includes the irresistible aroma of grilled shoyu.
We purchase the best natural tiger puffer fish of the day, and its taste, origin, and size are second to none.
Special natural torafugu hot pot course with popular fried fish
The best natural torafugu of the day is procured, and this course is the best in terms of origin, taste, and size.
The standard course allows you to enjoy our pride and joy of natural torafugu to your heart's content. You can enjoy it to your heart's content. Recommended for those who want to enjoy fugu to their heart's content.
Our signature special course allows you to enjoy to your heart's content the highest quality natural torafugu (blowfish) weighing over 2.5 kilograms. Please enjoy the best fugu prepared in a variety of ways at our restaurant.
Our most popular course Only two pieces of kamamimi and sashimi come from one natural torafugu. The belly, medium skin, vegetables, etc. are grilled at your table. The aroma of the grilled shoyu is irresistible.
Natural torafugu hot pot course with 80g of special natural torafugu milt per person, which is in season right now, is available for 17,700 yen (tax included) → 15,700 yen (tax included), Please order one course per person as this is a service item.
Only available in April and May, this course includes our most popular grilled torafugu Torafugu Kaiseki Course
Using the brand hamo 'Golden Hamo' from the Omura Bay area of Kumamoto Prefecture. This platter includes three types: sashimi, boiled (yubiki), and grilled (aburi). The sashimi is prepared with skilled knife techniques to remove the bones for easy eating. Enjoy the large, fluffy texture and rich flavor of the fat in the boiled and grilled preparations.
Using high-quality domestic wild tiger pufferfish, we marinate the white skin and upper flesh with seasonal vegetables in a special soy sauce, accented with a spicy chili pepper. It is grilled at your table, and the aroma of the soy sauce being grilled is irresistible.
We use high-quality domestic natural tiger pufferfish of 1.2 kg class. Enjoy the flavor and texture of the natural tiger pufferfish.
This chawanmushi is made with plenty of fugu broth rich in collagen, using natural red egg from Kisarazu, which we have a contract with. It is filled with plenty of fugu skin.
Grilled torafugu shirako (30g x 3 pieces) cooked over a strong indirect heat. Salt used is coarse salt from Akaho.
30g of tiger pufferfish milt, quickly boiled, served with homemade ponzu sauce.
In the special selection, we use large pufferfish. Because they are large, the flavor becomes significantly better. The thickness of each sashimi slice also varies.
In the case of special selection, we use large pufferfish. Because they are large, the flavor becomes significantly more delicious.
In the special selection, we use large pufferfish. Because they are large, the flavor becomes significantly more delicious.
Made with plenty of black sesame, prepared in-house as a sorbet.
"Icchorai" is a Fukui dialect term meaning 'the best outfit.' Made with Fukui-grown 'Gohyaku Mangoku' rice. This sake has a vibrant aroma, a light and transparent taste, and a slight bitterness that enhances the overall experience, leaving a pleasant finish.
Junmai Ginjo brewed with the original sake rice from Yamaguchi Prefecture, 'Saito no Shizuku'. The brewing uses soft water drawn from a well within the brewery, sourced from the Nishikigawa, the largest clear stream in Yamaguchi Prefecture. It features a floral aroma, a robust flavor that spreads, and a strong finish.
A rich-tasting Junmai Ginjo brewed solely with the original sake rice 'Bizen Omachi'. It features a crispness unique to dry sake, a refreshing sharpness brought by natural acidity, and a lingering elegance of rice that can be enjoyed. This is a classic sake.
Maximizing the natural blessings of Echigo Nagaoka, this sake uses 100% locally sourced sake rice 'Gohyaku Mangoku'. The brewing water is drawn from the underground water of the Shinano River and the snowmelt from the Higashiyama mountain range in Nagaoka. It features a refreshing aroma and a smooth, clear mouthfeel.
The rice used is 'Kura no Hana' from Miyagi Prefecture. It has a refreshing and elegant aroma reminiscent of a clear stream, with moderate acidity and bitterness, and a clean finish that tightens the overall experience, embodying the characteristics of an extra dry sake. Highly recommended even for those who are not inclined towards dry flavors.
The rice used is 'Gohyaku Mangoku' from Toyama Prefecture or Fukui Prefecture. This super dry sake is characterized by its gentle aroma, smooth mouthfeel, and crisp finish. The balance of richness and sharpness offers a refreshing taste when served cold, while warming it enhances its distinct umami.
This is sake poured over grilled tiger pufferfish fins, further heated to enhance the flavor. The fragrant aroma of the fugu fins is irresistible, offering a luxurious taste unique to fugu. When ignited, it becomes even more aromatic.
The bones of hamo are dried and then roasted to a fragrant finish. Super hot sake is poured into a teacup and allowed to steam. This sake pairs well with hamo dishes, which are different from fugu fin sake. When ignited, it becomes even more aromatic.
This is the price for the bottle. Decanter 500ml 4290 yen Glass 1050 yen
This is the price of the bottle. Decanter 500ml 4290 yen Glass 1050 yen
This is the price for the bottle. Decanter 500ml 4290 yen Glass 1050 yen
This is the price for the bottle. Decanter 500ml 4290 yen Glass 1050 yen
Our original highball made by soaking safe, domestic lemons from Amakusa, Kumamoto Prefecture, in alcohol and mixing with lemon juice.
Enjoy our original two-year aged umeshu made with Kishu Nanko plums pickled in our restaurant. It is a safe and secure domestic umeshu.
A variety of liquors made uniquely by our establishment.
Sapporo Black Label Medium…900 yen Small…550 yen
Medium bottle
Medium bottle
Medium bottle
On the rocks, with water...1450 yen Highball...950 yen
Bottle... 4500 yen Decanter... 3000 yen
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