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A seven-meter cypress Sushi counter overlooking a Japanese garden. Sumibiyaki fired over high-grade ubame oak charcoal from Wakayama. Find yourself enveloped in the comfort and beauty of Japanese tradition enhanced with conceptual décor whisking you away to a garden filled with a profusion of flowers. A timeless Epicurean Oasis. True to the richness of Osaka culinary culture, guests can savor in five varieties of Japanese cuisine, married perfectly with the finest alcohols. Three private dining rooms where smoking is permitted: two with tatami mats.

HOURS
Lunch
Daily 11:30 a.m. to 2:30 p.m.

Dinner
Daily 5:30 to 9:30 p.m.

Reserve


SAVOR THE SEASON AT JAPANESE RESTAURANT HANAGATAMI
7 p.m.

Welcome to "Seasonal Best" at Hanagatami restaurant. For one night each month, enjoy a special dinner course, artfully created using seasonal ingredients by our chef specializing in sushi, sumibiyaki, teppanyaki or tempura. Savor the seasonal delights!

TEPPANYAKI by Hanagatami: May 17, 2018, 7 p.m. – 9 p.m., 42,000 yen per person
SUMIBIYAKI by Hanagatami: June 14, 2018, 7 p.m. – 9 p.m., 42,000 yen per person
TEMPURA by Hanagatami: July 12, 2018, 7 p.m. – 9 p.m., 42,000 yen per person
SUSHI by Hanagatami: August 9, 2018, 7 p.m. – 9 p.m., 42,000 yen per person

HANA DINNER COURSE (TEPPANYAKI BY HANAGATAMI)
After a small appetizer, enjoy black abalone dancing on the grill at the teppanyaki section. Then savor grilled locally grown vegetables and Japanese black beef. The garlic rice that finishes off the meal is a firm favorite.

Teppanyaki by Hanagatami Dinner (PDF)

Price
22,000 yen per person

WAGYU BEEF SYABU SYABU (KAISEKI BY HANAGATAMI)

The Japanese black beef shabu shabu course begins with a sashimi appetizer, followed by Japanese black beef sirloin and an array of vegetables dipped in a flavorful dashi broth to taste. Close your meal by enjoying udon using the dashi broth, which will be steeped with the flavors of the beef and vegetables.

Wagyu Beef Syabu Syabu (PDF)

Price
11,500 yen per person

For reservations, please call (81) 6-6343-7020.
*The above price is subject to consumption tax and 15% service charge.

Dining space with floor-to-ceiling windows overlooking a Japanese garden as well as a single, long dining counter

SUSHI by HANAGATAMI

Edomae sushi is prepared with seasonal seafood from Kansai and other parts of Japan, Komai rice harvested in Tottori. The large grains of the rice and house-crafted soy sauce. Sushi is paired with sake selected by the chefs from the restaurant cellar. 

Menus
Lunch
Dinner
A la Carte

Sleek, windowless dining space with black walls and a honey-hued wood counter that wraps around a cooking station

Sumibiyaki by HANAGATAMI

Sumibiyaki, including seafood, poultry and vegetables, is grilled over ubame oak charcoal and paired with salts from across Japan. Diner can oversee the grilling with a sweet potato shochu drink in hand.

Menus
Lunch
Dinner

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KAISEKI by HANAGATAMI

The menu features a traditional multi-course kaiseki meal with seasonal fish and vegetables. Sashimi, simmered and grilled dishes, sushi, teppanyaki, tempura and sumibiyaki are also available.

Menus
Lunch
Dinner
A la Carte

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TEPPANYAKI by HANAGATAMI

Japanese beef, including Iga, is grilled and paired with locally grown vegetables, fine salts, garlic rice and the restaurant’s house-made soy sauce. Meals are complemented by the sommelier’s wine selections.

Menus
Lunch
Dinner

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TEMPURA by HANAGATAMI

Seasonal ingredients are coated in a specially formulated batter and fried in a blend of two oils. Items are paired with the chef’s signature sauce, Japanese salts and champagne. 

Menus
Lunch
Dinner