Hanashima

Seasonal fish takes centre stage in an omakase meal that changes with the time of year. A diner at Hanashima recalls having thinly sliced scorpionfish and charcoal-grilled moroko during a meal in 2月. On another occasion, a diner felt that the dashi gently brought together the aroma of a hanayama sansho hot pot. It offers a different way to enjoy the meal, with the hot pot at its heart, rather than a course focused mainly on seafood.

Among the à la carte dishes, diners have also enjoyed a large piece of fried burdock with miso tucked inside, fugu milt and white tilefish. Other noted options include house-made karasumi, black abalone and white amaebi sashimi—worth considering for an evening centred on seafood. One diner mentioned enjoying a change in flavour with powdered sansho pepper, too. Impressions also mention the dashi, presentation and tableware; the meal invites you to take your time over each dish in front of you.

There are reports of dishes being prepared in front of diners. Hanashima is open for lunch from 11時 to 14時 and for dinner from 17時 to 22時, offering a choice of mealtimes.