Kita Shinchi Hanayagi
北新地はな柳
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A refined Japanese restaurant perfect for important gatherings
Highlights
Ratings
Japan User ratings3.54(1 review)Reviews
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Menu
The short course includes a variety of dishes and an additional souvenir. Souvenirs can be prepared only if you make a reservation in advance by the day before.
Upgraded ingredients from the standard course】You can enjoy attractive ingredients from the beginning to the end of the course. *Souvenirs can be prepared only if you make a reservation in advance by the day before.
Abalone, hairy crab, lobster, sea bream, conger eel, sea bream, Sanda beef, etc.] This course is full of luxurious ingredients from the beginning to the end of the course. It is truly a premium course that will not betray your expectations. Souvenirs can be prepared only if you make a reservation in advance by the day before.
Hanayagi's special "Pairing Course. Enjoy to your heart's content a wide variety of beverages, including approximately 30 varieties of premium, rare, and seasonal sake carefully selected from all over Japan, as well as premium shochu and highballs that go well with Japanese cuisine. We can also provide the owner's recommended drink at just the right moment to accompany the kaiseki cuisine prepared by our chefs. Enjoy a once-in-a-lifetime marriage that is perfect for entertaining important people or for a special occasion to celebrate an anniversary.
Sea bream has long been an indispensable fish for celebratory occasions. The "shiogama yaki," or sea bream wrapped in a salt cauldron and slowly grilled, is a prestigious dish that originated in the Heian period (794-1185) as an offering to the imperial court. The salt cauldron locks in the flavor and the fragrant aroma when the fish is split open is valued as a dish that brings happiness and good fortune. At Hanayagi, we use carefully selected natural sea bream to create a festive atmosphere for celebratory occasions such as celebratory occasions, business entertainment, and meetings. Please enjoy the aroma and smile that spreads the moment you crack it open.
Under the carefully prepared meat, the inner and outer roe are packed tightly.
Thickly sliced fugu sashimi has a better texture and allows you to fully enjoy the flavor of the fugu.
This is a platter of seasonal side dishes served during the course. It features a selection of seasonal delicacies. It is sure to enhance your drinking experience.
A main dish of Japanese cuisine known as 'wanmono'. This exquisite dish is filled with the essence of professional cooking, featuring carefully prepared dashi and cooking methods that bring out the best flavors of seasonal ingredients.
The 'Dobin Mushi' at Hanayanagi is served gradually cooked on a stove. The soup, infused with the rich flavor of matsutake mushrooms and the depth of hamo, is exquisite! Squeeze sudachi to your liking for a refreshing taste.
Sometimes the dish is finished right in front of you. You can enjoy your meal with plenty of sizzle and a live atmosphere.
One of the wonderful aspects of Japanese cuisine is that you can enjoy its visual beauty. Please enjoy the dishes that engage all five senses.
A selection of seasonal fish carefully chosen by the chef. The fish for the sashimi is mainly fresh fish caught in the Akashi daytime net! The fish arrives in the evening, so it gets a bit hectic before opening (laughs).
A masterpiece that allows you to enjoy the sense of the season from the plate.
Sometimes, vegetables are gently cooked. The broth exquisitely brings out the umami of the vegetables.
A luxurious dish featuring the perfect pairing of pike conger and Matsutake mushrooms. Highly recommended by the chef!
An appetizer made to resemble 'Iga Chestnut' using somen noodles and shrimp paste. The sweetness of the candied chestnuts and the saltiness of the somen pair well with sake.
Grilled mackerel, rich in fat, is cooked while generously drizzled with delicious junmai sake, and finished with a sprinkle of grated dried cod roe, quickly seared. The combination of the fragrant dried cod roe and the fatty mackerel is outstanding.
The fatty 'sanma' is grilled with salt, carefully deboned, and placed on top of rice cooked with seasonings. This dish is both hearty and delicate, making it popular among customers. It has also been featured on television.
This is a luxurious course filled with high-quality and seasonal ingredients. It is recommended for special entertainments and anniversaries. Please enjoy the refined Japanese cuisine paired with carefully selected sake. The course content changes with the seasons, so feel free to inquire. This is the chef's recommended course where you can enjoy the flavors of each season!
A clear and fragrant ginjo aroma made with Gohyakumangoku rice from Aizuwakamatsu City, Fukushima Prefecture. It is crisp and dry, yet has a solid umami flavor, making it a very well-balanced sake. Recently, it has become quite popular and is becoming difficult to obtain. It pairs well with white fish sashimi such as sea bream and flounder, as well as vegetable dishes like vinegared salads.
When tasted, it has a vanilla-like aroma and umami. The crisp acidity enhances the refreshing aftertaste. It is a popular product and has become difficult to obtain.
Shizuoka Prefecture, Yaizu City. The rice used is Yamadanishiki, which spreads a fragrant aroma and gentle taste. Once you taste it, you'll fall in love.
Akita Prefecture, Akita City. Rice used: not disclosed. The now-popular sake brewery 'Shinsei Sake Brewery'. Among them, No6, which has become difficult to obtain, features a sweetness and acidity that you have never experienced before. It will change your image of sake.
A highly popular sake among customers who enjoy the dry flavor of Gohyakumangoku rice from Sakata City, Yamagata Prefecture! With a modest aroma and exceptional sharpness, its refined umami will captivate you.
Using Yamada Nishiki rice, this is a Junmai Ginjo with a subtle aroma, moderate sweetness, and a dry finish. It is recommended to enjoy it at room temperature or slightly warmed. (Of course, it is also delicious as a chilled sake.) It pairs well with any dish.
Kokuryu, made with Gohyakumangoku rice from Yoshida District, Fukui Prefecture. This popular sake is well-balanced in aroma and flavor, and is loved for its deep richness!
Using rice from Kawauchi-gun, Fukushima Prefecture, Yamada Nishiki and Gohyakumangoku, it has a concentrated umami and sharpness that is the best! A rich and dry type. Due to its extreme popularity, it is difficult to obtain! It pairs well with punchy dishes such as butter-grilled abalone and meat dishes.
Using rice, it has a rich flavor characteristic of the Kurano Hana Yamahai style. It feels like a classic dry junmai sake. Due to its popularity, it is difficult to obtain.
Shiga Prefecture Nagahama City. Made with 100% pesticide-free Tamazakae rice from Shiga Prefecture. This is a luxurious sake that emphasizes quality. It has a strong and powerful umami flavor that is impressive. With a robust body, this is the quintessential Japanese sake.
A clean and refreshing junmai sake from Yamagata Prefecture, with a subtle aroma and a solid umami flavor. It is a sake that does not overpower the food and is not tiresome to drink. It is a sake you want to keep at home. It is recommended to serve at room temperature or warmed to about 40 degrees Celsius. It pairs well with sashimi, simmered fish, and Chikuzen-ni.
A pure rice sake from Saga Prefecture, characterized by the umami of undisclosed rice and a crisp acidity. It has a refreshing aftertaste, making it easy to drink. It pairs perfectly with sake lees or fresh dried fish!
Toyama Prefecture, Toyama City. Rice used: Yamadanishiki, Gohyakumangoku. A dry daiginjo with a subtle aroma. Pairs well with delicate bowl dishes.
Aichi Prefecture, Nagoya City. Rice used: Omachi. A refreshing ginjo aroma with a rich umami flavor. When enjoyed in a wine glass, the fresh aroma and rich umami are enhanced.
Ishikawa Prefecture, Hakusan City. Rice used: Yamadanishiki, Gohyakumangoku. It has a gentle ginjo aroma and a soft flavor of rice, making it an easy-to-drink sake. It pairs well with light dishes such as thinly sliced flounder and komatsuna ohitashi.
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