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We have prepared a delicate selection of items that only Hanasanshou can offer. From appetizers to Kuroge Wagyu beef and nigiri sushi, please enjoy the seasonal dishes carefully selected by our chef.
Period: From September 7 (Thu.)
Time: 5:30 p.m. – 10:30 p.m.
Last Order: Course 8:30 p.m.
Restaurant: Hanasanshou 25F
Price:JPY16,000
*Tax and service charge included
Closed: Sundays & Mondays
TEL: +81 (0)3 6252 1177
Phone Hours: 2:00 p.m. – 10:00 p.m.
Born in Kanagawa Prefecture in 1979.
Graduated from culinary academy in Tokyo in 1999.
He learned to cook Japanese at a hotel “Hatsuhana” in Hakone, and later honed his skills at Park Hotel Tokyo “Hanasanshou”, Hyatt Regency Tokyo, Nishiazabu Kappo “Takumi”, and ANA InterContinental Tokyo. He is currently the head chef at Park Hotel Tokyo.
He incorporates details of what is in season, what is fresh, and what to keep for next year, and turns Japanese climate into taste. His obsession with broth maximizes the flavor of the ingredients.
