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Hana re
It feels like a neighborhood secret, hidden in the back of a shopping mall, yet this gem is indeed worth seeking out. The ten-seat counter offers a leisurely omakase under the impeccable guidance of Chef Atsushi Yokoyama.
Moments of quiet are filled by watching this one-man show lend artistry to the meal. Begin with an assortment of zensai, tailed by a piece of peak-season fish that's masterfully cut, modestly seasoned and entirely pleasing. Cuttlefish dashi may come next, served in a frosted vessel decked out with house-cured salmon roe and petals of uni. Kegani is harmoniously foiled by fleshy okra; just as hotaru-ika is enhanced by hinoki mushrooms and oh-so-sweet and tart tomatoes.
The almond panna cotta with macerated strawberries is swoon-worthy.
Konum
