Sushi, sashimi and tempura are the highlights of the menu, all with a focus on artistic presentation and delicate seasonings. Our master chefs choose local, seasonal ingredients, and find inspiration in the seasons as they craft the subtle flavours in each dish. Four Japanese-style private rooms are available for special events.
Operating Hours effective 1 June 2020:
Monday to Sunday : Lunch 11:30- 15:00 | Dinner 17:30 – 20:30
*Last Order : Lunch – 14:30 | Dinner – 20:00
Dine for JPY30,000, Stay for FREE! Indulge in a dinner for two (2) at SH’UN, Minami, Hana-Goyomi or Empress Room worth JPY 30,000 and enjoy a complimentary Overnight Stay in a Swiss Select Room for two (worth JPY30,000)! Click here for more details.
Hiroyuki Hanada has been Head Chef at Hana-Goyomi for the last four years.
Hiroyuki Hanada takes his inspiration for his menu from the seasons, as well as from the past experiences and ideas of his staff. His favourite ingredients are fresh fish and vegetables, and he favours sashimi and peeled vegetables for the best presentation.