Hana Sansho

The menu after May 9 will be posted as soon as it is decided. Grilled sesame tofu with sesame paste, sesame cream, crackers and wasabi [Appetizer] Grilled sesame tofu with sesame paste, cod roe with ume blossoms, simmered kumquat honey and deep-fried wild vegetables, grilled fish with komban chakin [Bowl] Shrimp and bamboo shoots in a bowl with green vegetables [Zori] Three kinds of seasonal dishes, Ashirai [Grilled dish] Grilled cold yellowtail with Japanese pepper and soaked Shimonita leek with Fushimi pepper [Bon Appetizer] Cooked rice with red zuwaigani-gai and root mitsuba, deep-fried prawns with sweet red pepper, simmered yuba with yuzu [Dessert] Rice with red miso paste and red miso paste with red miso paste, simmered red miso paste with red pepper, simmered red miso paste with red pepper and yuzu Shrimp and sweet potato simmered in yuba bean curd with three leaves and yuzu [Gastronomy] Rice cooked with red snow crab and mitsuba, red miso soup, pickles [Seasonal delicacies for March 7 to May 8] [Appetizer] Asparagus with soy milk, tomato, sprouts and dried scallop jus [Eight sketches] Soaked eel and konbu, smoked firefly squid, fried lotus root, prawns, pickled yam, yellow sushi, pickled yam and ume flavored shrimps Sushi with yellow-flavored sushi, pickled yam in ume plum paste, duck roast [Bowls] White fish, yellow-flavored majou, Warabi, spring shiitake mushroom, yuzu [Zorimono] Three kinds of seasonal dishes, Asarai [Grilled dish] Grilled Spanish mackerel with sakuraba, grilled kidney beans, pickled onion, sweet vinegar [Namesake] Simmered bamboo shoots in Tosa sauce and Wakabu seaweed, boiled greens, baby sea bream, sprouts [Meal] Rice cooked with butterbur and chicken, red miso soup, pickles [Amagasaki] Seasonal ingredients *We prepare with seasonal ingredients. Seasonal ingredients are used. The menu is subject to change depending on the availability of ingredients. Children under 6 years old are not allowed in the restaurant. Please note that children under 6 years old are not allowed in the restaurant.

The menu after May 9 will be posted as soon as it is decided. Grilled sesame tofu with sesame paste, sesame cream, crackers and wasabi [Appetizer] Grilled sesame tofu with sesame paste, cod roe with ume blossoms, simmered kumquat honey, deep fried wild vegetables, grilled fish with komban chakin [Bowl] Sea bream with shredded turnip and shredded radish [Zori] Three kinds of seasonal dishes, Asorai [Grilled dish] Grilled cold yellowtail with Japanese pepper, soaked Shimonita leek, Fushimi red pepper [Side dish] Fugu with deep fried red snow crab, rice cooked with red sea bass and root mitsuba, salmon roe and soy sauce, red miso soup, pickled red peppers, pickled radish and red miso soup, pickled red peppers and red pepper Fugu (deep-fried fugu) with vinegared tachibana [Gastronomy] Rice cooked with red snow crab and mitsuba, salmon roe soaked in soy sauce, red miso soup, Japanese pickles, seasonal delicacy [Amagasaki] Sweet dish of the day [Dining menu from March 7 to May 8] [Appetizer] Asparagus with soy milk, tomato, sprouts, dried scallop jelly, caviar [Eight sights] Soaked sea eel and konbu, scorpion fish, smoked scorpion fish, dried butterbur scapes, smoked scorpion fish and kelp with azuki bean paste Smoked firefly squid, fried butterbur's stem and crispy shoot, vinegared lotus root, shrimp sushi, duck loin, pickled yam in ume plum paste [Bowls] Ayu fish, woman's kuzu-uchi, boiled in a broth, bracken, princess skin, shiitake mushroom, three leaves, flower ears [Zori] Three seasonal dishes, asorai [Grilled dish] Grilled cherry salmon with oiled bud, grilled kidney beans, Fushimi pepper, pickled onion [Snack] Tempura of wild vegetables and steamed abalone, rock salt [Meal] Japanese butterbur and chicken with Daisen chicken, takikomi-gohan, red miso soup, rice cooked with sweetened sake, sweet sake, sweet sake, sweet sake, sweet sake, sweet sake Rice cooked with Japanese butterbur and Daisen chicken, red miso soup, pickles, seasonal sweets, sweet of the day, seasonal ingredients. The menu is subject to change depending on the availability of ingredients. Children under 6 years old are not allowed in the restaurant. Please note that children under 6 years old are not allowed in the restaurant.

The menu for May 9 and after will be posted as soon as it is decided. Grilled sesame pudding, sesame cream, crackers, wasabi, soup, sea bream with shredded turnip and shredded radish, fresh bamboo shoots and greens, grilled yellowtail with Japanese pepper, soaked Shimonita leek, Fushimi pepper, raw fugu skin, dressed cod roe with plum blossoms, kumquat honey, deep fried wild vegetables, grilled fish, black bean and kinpan chakin, simmered kumquat, simmered kumquat with sweet potato, fried prawns and sweet potato, boiled yuba, simmered prawns and shiba, boiled prawns and shiitake mushroom, fresh radish and yuzu, grilled eggplant, fried eggplant and konjac. Kogi Shiba-ni - Braised Shrimp with Mitsuba and Yuzu Yuzu [Chazuke] Deep-fried Fugu (pufferfish) with Vinegared Tachibana [Gyozakan] Duck roast with Salad of leek sauce [Bento] Rice cooked in a pot with snow crab, salmon roe and soy sauce, red miso soup, pickles, seasonal vegetables [Amago] Sweet dish of the day [Dining Menu from March 7 to May 8] [Appetizer] Asparagus with soy milk, tomato, sprouts, dried scallops, dried scallops Sprouts, dried scallop jus, caviar [Bowls] Ayu fish, kuzu-uchi (sweetfish and fish paste), boiled in a broth, Warabi, Himehada, shiitake mushroom, mitsuba, Hanaho [Zorashi] Three kinds of seasonal dishes, Asara [Grilled dishes] Cherry blossom trout with oil and sprouts, grilled kidney beans with salt, soaked eel and konbu, smoked firefly squid, fried butterbur with fried bean curd, vinegared lotus root, fried shrimp with yellowish flavor, roasted duck, pickled yam and plum [Nabime] Sauteed Isekai lobster with Kyoto-style miso paste, simmered Japanese cabbage, simmered Japanese butterbur with soybean flour and crispy miso paste Sauteed Ise lobster in saikyo broth, bamboo shoots in Tosa sauce, rapeseed blossoms, and kinome mushrooms 【Steady snacks】 Tempura of wild vegetables and steamed abalone, rock salt 【Small dishes】 Wagyu beef wrapped in a salted rice pot with cherry leaf, cherry salt, pickled onion, and Fushimi red pepper 【Meal】 Rice cooked in a pot with local clam, red miso soup, pickles, and seasonal vegetables 【Sweets】 Today's sweet dish *Sweet dish of the day *Sweet dish is prepared using seasonal ingredients. The menu is subject to change depending on the availability of ingredients. Children under 6 years old are not allowed in the restaurant. Please note that children under 6 years old are not allowed in the restaurant.

Our 10-course kaiseki menu uses the finest seasonal ingredients. Please spend a moment with your loved ones in a stylish space with our sumptuous cuisine.

The six-course kaiseki menu includes sukiyaki (Japanese beef), nigiri-zushi (hand-rolled sushi), grilled dishes using seasonal ingredients, and soup dishes. Please spend a moment with your loved ones in a stylish space with our sumptuous cuisine.

Plan Contents ■□□□□□ 9-course meal including grilled Omi beef with marbling Hana Sansho is located on the 25th floor of Park Hotel Tokyo, a perfect location. The menu features traditional kaiseki with marbled Omi Japanese beef using seasonal ingredients. Please spend a moment with your loved ones on birthdays, anniversaries, and other special occasions with our sumptuous cuisine. Hamarikyu Gardens is only a 5-minute walk away. Why not take a stroll along the promenade?