Test Restaurant Hamano

We offer a course that is seamlessly structured, gathering only the best ingredients of the day, from appetizers to the final clay pot rice. The fresh fish delivered to the port is aged, grilled with straw, and smoked over charcoal to enhance its aroma, while the vegetables from the fields are steamed at low temperatures or lightly fried to bring out their sweetness. Our homemade broth and fermented seasonings balance the saltiness, ensuring a clear umami flavor continues until the last bite. Enjoy the pairing with sake and natural wines.

From the white wooden counter, you can experience the fire and steam from the grill, as well as the rising aromas with all five senses. The spacious table seating encourages pleasant conversation, making it suitable for solo time, anniversaries for two, or gatherings with friends. The lighting is soft, and the music is subtle. It creates a high-quality, calm atmosphere where time flows slowly.

Guided by the scent of the tide and memories of the kitchen, Hamano was born with the aspiration to listen to the voice of the ingredients. What we cherish is subtraction over addition, and blank space over extravagance. Connecting the thoughts of producers directly to the smiles at the dining table. With the sentiment of 'freely enjoying the things of the shore' embedded in our name, we face fire, water, and broth today as well.

A chef who has been familiar with the sea since childhood, honing his skills in the freshness of ingredients and the timing of cooking. Based on the fundamentals of Japanese cuisine, he enhances the aroma of straw and the heat of charcoal in his cooking, bringing out the contours of the ingredients with elegance. His motto is 'Do not miss the most delicious moment.' He pays attention to every process, from morning procurement to preparation and plating, reflecting the best form of today's 'Hamano' on a single plate.