Chef's Course- 16,000JPY

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
*Tax and service charge included
Closed: Sundays & Mondays
TEL: +81 (0)3 6252 1177
Phone Hours: 2:00 p.m. – 10:00 p.m.

Motomichi Sekiguchi

Head Chef

Motomichi Sekiguchi

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.


  Seasonal Appetizer
  Dried Bonito Clear Soup
Grilled Small Appetizer
  Assorted Seven Seasonal Dishes
Extra Dish
  Kuroge Wagyu Beef Sukiyaki
  Kudzu Starch Noodles / Grilled Tofu / Wheat Gluten Bread / Seasonal Vegetables / Cage-free Raw Egg
  Nigiri Sushi (5 pieces) / Thick Omelet / Pickled Ginger / Miso Soup
Assorted Seasonal Fruits

“Infinite Time and Space Amid Cognizant Japanese Beauty”

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