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Visited

Hanayaka

Name: Hanayaka
Address: 3 Chome-2-1 Sanbancho, Matsuyama, Ehime 790-0003, Matsuyama-shi, Ehime, JP
Telephone: +81899323321
Price range: JPY 18,000
Rating: 3.06

華や加

3.06

（1 reviews）

JPY 18,000

Kaiseki

Matsuyama-shi, Ehime, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 18,000

Hours

Address

Nearby stations

0.42km from Ookaidou station0.49km from Kennchoumae station0.50km from Shiyakushomae station

Seating Options

Counter

Facilities

No parking

Payment methods

Credit cards accepted(JCB, AMEX, and Diners)

September 13 to October 10, 2026

S	M	T	W	T	F	S
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	10/1	2	3
4	5	6	7	8	9	10

：Real-time reservation

：Request

：No available seats

：Closed

A hidden gem where you can savor exquisite Japanese cuisine

Hanayaka is a renowned Japanese restaurant where you can enjoy exquisite sashimi and tempura. The highlight is the blackthroat seaperch rice cooked in a clay pot, which is not only entertaining but also has an exceptional flavor. Dishes made with seasonal ingredients are served with exquisite seasoning. It is a hidden spot where you can enjoy the finest dishes in a calm atmosphere.

Ratings

3.06（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

kenji

@kenji-740620

Japan

Aug 7, 2025

3.7

From the first omakase dish that was served, luxurious seasonal ingredients appeared one after another, raising my excitement. In particular, the combination of fragrant matsutake mushrooms and umami-rich grouper stood out with its simple preparation that highlighted the quality of the ingredients. The sashimi of golden sea bream and marinated tuna had a firm texture, and the subtly sweet aftertaste was irresistible. The tempura of sweet shrimp and scallops had a light batter, and I was pleased that it was designed to enjoy every part, including the heads and adductor muscles. The climax, the clay pot rice with blackthroat seaperch, was fragrant even with the crispy bits, and the umami of the fish permeated each grain of rice, making me want to have a second helping. Finishing with a miso soup made with shrimp broth spread a deep richness, and the happy aftertaste lingered even after the meal.

1