旬の料理
Featured Dishes
Omakase Sushi
Chef Yamamoto's seasonal 12-piece selection — each nigiri a meditation on balance.
Wagyu A5 Tataki
Lightly seared Miyazaki wagyu, ponzu gel, micro shiso, black garlic.
Tonkotsu Ramen
18-hour pork bone broth, hand-pulled noodles, 63°C egg, chashu.
The Experience
寿司盛り合わせ
刺身の芸術
和牛A5
日本庭園
寿司盛り合わせ 2
刺身の芸術 2
豚骨ラーメン
酒の儀式
抹茶の作法
料理人の技
豚骨ラーメン 2
酒の儀式 2
In cooking, as in all the arts, simplicity is the sign of perfection.
Curnonsky
A Legacy of
Culinary Art
For over two decades, Chef Takeshi Yamamoto has dedicated his craft to perfecting the art of Japanese cuisine. From sourcing the freshest seasonal ingredients at Tsukiji to the meticulous knife work of a master itamae.
Each dish tells a story of tradition, seasonal harmony, and an unwavering commitment to excellence that has earned Hanami two Michelin stars.
Guest Voices
“An extraordinary experience. The omakase was a journey through seasons, each course more beautiful than the last. Hanami is truly a gem.”
Sarah Mitchell
Food Critic, NYT
The secret of Japanese cuisine is simplicity, seasonality, and respect for ingredients.
Nobu Matsuhisa
Omakase Platter
Japanese Garden
Tonkotsu Ramen
Sake Ceremony
Sashimi Art
Matcha Ritual
Join us for an unforgettable evening
6-10-1 Roppongi, Minato-ku Tokyo 106-0032, Japan
+81 3-6434-0188
火-木 17:30-22:00 金-土 17:00-23:00 | 日 17:00-21:30