Hanagatami’s soothing, Japanese garden-inspired atmosphere complements the seasonal menu and sake selection.
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.
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: September 20, 2018, 7 p.m. - 9 p.m. 42,000 yen per person SUMIBIYAKII by Hanagatami: October 11, 2018, 7 p.m. - 9 p.m. 42,000 yen per person SUSHI by Hanagatami: December 6, 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.
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.
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.
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.
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.