Hanazonoen

“If you’re not sure what to order, tell the chef your budget and leave it to them.” Visitors say the chef at Hanazonoen put together meals with the party size and diners’ ages in mind. It may suit anyone who would enjoy discussing the selection of cuts as part of the meal.

Some diners have been struck by dishes that go beyond simply slicing and serving the meat. One called the thinly sliced tongue “just right”, while another recommended akasen, a cut they had not tasted elsewhere. Even familiar cuts may offer something to discover in the chef’s selection and preparation. For those curious about offal, there are also accounts of mino. One visitor who had previously disliked it said they were able to enjoy it here, and also mentioned Japanese-style napa cabbage kimchi described as homemade. The pleasure of wrapping the meat in negi (Japanese spring onion) was another detail they noted. As opinions on negi may differ, it could be worth checking when ordering if you have a preference.

Drinks are another part of the meal to consider. One visitor said the chef recommended an alcoholic drink to go with the meat after asking about their preferences; another review mentioned wine. Choosing food and drink in conversation may be one way to enjoy dinner here. Reservations are available, and recommended for dinner. If you are considering an omakase meal, sharing your party size, budget and preferences when booking may help guide your choices on the day.