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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.
Monday to Sunday : Lunch 11:30- 15:00 | Dinner Temporarily Closed
*Last Order : Lunch – 14:30 | Dinner – 19:30 | Alcohol Service – Suspended
Please note that some menu items are subject to change during the state of emergency.
Lunch: “Seasonal Bento” is limited to 5 sets per day, and “Matsu” will not be available during this period.
Dinner: The Kaiseki course “Hana Goyomi”, “Chef’s Selection”, Sushi Set Dinner “Fukujuso” and “Chef’s Selection (Sushi)” will not be available during this period.
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.