Kamon

The specialty 'Tai Kamameshi' is cooked in a rich broth made from the bones of sea bream, simmered for 6 hours, and can be enjoyed with the fish meat. Another popular dish, 'Two Types of Eel,' is served with Saikyo marinade and salt koji, characterized by its firm texture and deep flavor. These dishes are committed to handmade preparation, maximizing the appeal of the ingredients.

The interior is abundantly decorated with Hita cedar, creating a warm Japanese atmosphere. There are a variety of seating options, including counter seats and private rooms with sunken kotatsu, totaling 36 seats, allowing guests to enjoy their meals in a calm environment. Additionally, all seats offer a view of the seasonal garden, allowing guests to appreciate the scenery throughout the four seasons.

Chef Junya Hashimoto trained in Kyoto and Awaji Island before opening his restaurant in his hometown of Hita. He established 'Seasonal Cuisine Hanamon' in 2010, offering authentic handmade Japanese cuisine with a strong emphasis on seasonal ingredients. He also focuses on a wide selection of sake, always stocking over 30 varieties.