The story
At Hana re, the sushi bar is the chef’s table. Guests are invited to watch Chef Atsushi compose each course with carefully selected farm and marine products, turning seasonal ingredients into edible art. The restaurant offers both bar seating (the chef’s counter) and table seating, but the focus is firmly on the omakase course—a set menu priced at $250 per person. With two seatings nightly (5:00 PM/5:30 PM and 8:00 PM) and a maximum party size of four, the atmosphere is intimate and unhurried. The restaurant’s commitment to quality has earned it a Michelin Recommended distinction in 2026, a nod to its precision and creativity.
The chef’s Japanese omakase menu changes with the seasons, but signature dishes from the current offering give a sense of his style. Starters like Hamo Yubiki—pike eel with plum sauce—and Shiro Ika Somen, squid sashimi with snow pea and sea urchin, highlight delicate textures. The Shinko Nigiri (gizzard shad sushi) is a classic Edomae-style piece, while the Zensai platter might include cuttlefish, Maine lobster, eggplant, Japanese barracuda, or monkfish liver. A standout is the Tsubugai: whelk shellfish with celery root, caviar, and shiso flower. For a richer note, A5 Japanese black beef Wagyu is served with rapini and young corn. The meal often closes with Chikame Kintoki kikka-An, a steamed brownspot bigeye with sea urchin, buckwheat, and chrysanthemum.
Hana re’s interior is designed for focus—on the food, the chef, and the company. The notable sake list complements the meal, and the bar offers a front-row view of the kitchen’s precision. Reservations are required and accepted only by text, starting one month in advance. Dietary restrictions can be accommodated when noted during booking, though the kitchen’s flexibility is limited. Whether you sit at the counter or a table, the experience is a direct conversation between chef and diner, grounded in the seasons and the craft of omakase.
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