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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.

Tempura by Hanagatami & French Restaurant La Baie Listed As One Star in “Michelin Guide Kyoto Osaka + Okayama 2021”. Please click here to learn more.  


Lunch: 11:30 a.m. - 3:00 p.m. (Last Order 1:30 p.m.)
Dinner: 5:30 p.m. - 9 p.m. (Last Order Course 7:30 p.m. / A La Carte 8:00 p.m.)
*Dinner during December 23 – 26 will start at 5 p.m.

December 30 & 31, 2020
Lunch: 11:30 a.m. - 3:00 p.m. (Last Order 1:30 p.m.)
Dinner: 5:00 p.m. - 11:00 p.m. (Last Order 9:00 p.m.)

January 1 - 3, 2021
Lunch: 11:00 a.m. - 3:30 p.m. (Last Order 1:30 p.m.)
Dinner: 5:00 p.m. - 11:00 p.m. (Last Order 9 p.m.)

  • Sushi, Kaiseki, Tappanyaki and Tempura: Closed every Wednesday (excluding holidays)
  • Open every day during December 18, 2020 – January 3, 2021.
  • Lunch time at Kaiseki will close on December 30 & 31, also dinner will close on December 30.
  • Sumibiyaki Lunch: Open on Saturdays, Sundays and holidays 
  • Sumibiyaki Dinner: Open from Friday to Sunday and holidays
  • Sumibiyaki will open every day during December 18, 2020 – January 3, 2021.

*Please note that the closing days for each restaurant may change depending on the circumstances. We appreciate if you could make a reservation in advance.

88 seats (including Sushi counter 9 seats, Sumibiyaki counter 6 seats, Kaiseki 22 seats, Teppanyaki counter 12 seats, Tempura counter 9 seats, private dining room 22 seats and Table 8 seats)

Tachibana: table 8 seats
Ume: tatami 4 seats
Sakura: tatami 4 seats

Table 6 seats

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


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. 

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.


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.

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.


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

Tempura by Hanagatami is listed as one star in “Michelin Guide Kyoto Osaka 2020”.



※       We use Japanese rice only.

※       All prices are subject to consumption tax and 15% service charge.

※       Pictures are images only. Menu is subject to change. Thank you for understanding.

※       Hanagatami is a non-smoking restaurant.

Reservation & Inquiries
Phone: +81-6-6343-7020
10 a.m. - 7 p.m.