Japanese Restaurant HANAMUSASHI at Hotel Metropolitan Tokyo Ikebukuro (1-6-1 Nishi-Ikebukuro, Toshima-ku, Tokyo) is offering a lavish seasonal kaiseki course, "HANAMUSASHI Kaiseki," starting Tuesday, September 1, 2026. The course's centerpiece main dish can be chosen between Ise lobster or Japanese domestic beef sirloin through October 12, and between kinki or Japanese domestic beef sirloin through November 29. Suited to a wide range of occasions — from important family milestones such as longevity celebrations, formal meetings between two families, and omiyamairi visits, to business entertaining, early year-end parties, and memorial services — the course invites guests to fully savor the essence of Japanese cuisine, expressed through the refined elegance of the space and the head chef's skilled craftsmanship.
"HANAMUSASHI Kaiseki" — ¥17,000
- Venue: Japanese Restaurant HANAMUSASHI, 2F, Hotel Metropolitan Tokyo Ikebukuro
- Period: September 1 (Tuesday) to November 29 (Sunday), 2026
- Closed for dinner every Sunday; closed all day every Monday
- Open all day on September 20 (Sunday), September 21 (Monday, national holiday), October 11 (Sunday), and November 22 (Sunday)
- Lunch only on October 12 (Monday, national holiday) and November 23 (Monday, national holiday)
- Hours: Lunch 11:30 AM to 3:00 PM (last order 2:30 PM); Dinner 5:30 PM to 9:30 PM (last order 9:00 PM; last order for the kaiseki course 8:30 PM)
- Reservations: TEL 03-3980-5533 (restaurant reservation desk, 10:00 AM to 8:00 PM)
September 1 – October 12 Menu
The first course, a smooth edamame potage, combines the rich flavor of edamame with the umami of dashi broth for a deep, layered taste. The soup course pairs thick, richly marbled nagori hamo (late-season conger pike) with autumn mushrooms in a savory dobin-mushi (clay-pot steamed dish) that lets the ingredients' umami permeate throughout. The course is filled with the flavors of autumn elsewhere too, including a simmered dish that balances the juicy sweetness of autumn eggplant with the gentle sweetness of figs. For the main course, guests can choose between Ise lobster roasted whole in its shell and topped generously with a rich house-made sea urchin sauce, or Japanese domestic beef sirloin seared on a hot stone to lock in the meat's umami while keeping it tender. The meal concludes with a hotel pastry chef's original wagashi shaped like a persimmon, known for its smooth sweetness and autumn charm.
- Starter: Edamame potage with consommé jelly
- Appetizer: Chrysanthemum-shaped vessel with masuko nagaimo (mountain yam), greens marinated with chrysanthemum petals, shrimp temari-zushi, candied chestnuts with their skin (shibukawa-ni), matsuba soba, and bamboo-leaf-wrapped fu (wheat gluten)
- Soup: Dobin-mushi (clay-pot steamed soup) with nagori hamo, autumn mushrooms, shrimp, mitsuba, and sudachi citrus
- Sashimi: Chef's sashimi selection of the day
- Simmered dish: Simmered autumn eggplant and fig with grated daikon, chives, and thinly sliced chili pepper
- Main, choice of: Ise lobster roasted whole in its shell with sea urchin and egg, or hot stone-grilled Japanese domestic beef sirloin with garlic sauce, grated daikon ponzu, and fresh vegetables
- Rice course: Three kinds of nigiri sushi, hosomaki rolls, and red miso soup (akadashi)
- Dessert: Persimmon-shaped wagashi
October 13 – November 29 Menu
The first course opening this menu is kaki shira-ae (persimmon dressed with tofu and sesame), designed to evoke autumn with all the senses. Enjoy how the persimmon's natural sweetness harmonizes with the creamy, rich flavor of tofu and sesame. The following appetizer course brings together dishes such as chestnuts filled with sweet chestnut paste and grilled maitake mushroom, expressing the abundance of the autumn harvest on a single plate. The soup course's shiro-ebi shinjo (white shrimp dumpling) offers a light, fluffy texture along with the lingering rich flavor of shrimp. The simmered dish features crisply fried seasonal taro topped with a sauce rich in the umami of red snow crab — a warm, comforting dish suited to the cooler season. For October, the main course is kinki grilled whole, a plump fish rich in high-quality fat, salt-grilled to bring out its own robust umami; as in September, Japanese domestic beef sirloin remains available as the meat option. Dessert is a charming apple-shaped wagashi that captures the colors of autumn, alongside a refined, gently sweet sweet potato shiruko (sweet potato in sweet broth).
- Starter: Kaki shira-ae (persimmon dressed with tofu and sesame)
- Appetizer: Squid kurozukuri (squid marinated in its own ink), grilled maitake mushroom, nameko mushroom and tonburi dressed in ponzu and grated daikon, topped with masuko roe, pork-wrapped nozawana pickles, chestnuts filled with sweet chestnut paste, matsuba soba, and grilled millet fu
- Soup: Shiro-ebi shinjo (white shrimp dumpling) with tororo kombu, greens, and yuzu
- Sashimi: Shinshu salmon and sweet shrimp with Azumino wasabi
- Simmered dish: Fried taro in dashi broth topped with red snow crab sauce
- Main, choice of: Kinki grilled whole, or hot stone-grilled Japanese domestic beef sirloin with garlic sauce, grated daikon ponzu, and fresh vegetables
- Rice course: Three kinds of nigiri sushi, hosomaki rolls, and miso soup
- Dessert: Apple-shaped wagashi and sweet potato shiruko
Prices include consumption tax and service charge.
Business hours and services are subject to change without notice.
Menu items may change depending on ingredient availability.
Photos are for illustrative purposes only.
About Japanese Restaurant HANAMUSASHI
Japanese Restaurant HANAMUSASHI, on the 2nd floor of Hotel Metropolitan Tokyo Ikebukuro, offers authentic kaiseki courses along with lunch menus, zen (tray) meals, shabu-shabu, and more. The restaurant provides six types of private rooms accommodating up to 12 guests, from semi-private seating to a tastefully appointed tatami private room with a sunken kotatsu-style table and a tokonoma alcove, and an open, glass-walled private room facing the window. It is suited to a wide range of occasions, from important family milestones such as longevity celebrations, formal meetings between two families, and omiyamairi visits, to business entertaining.
Website: https://ikebukuro.metropolitan.jp/restaurant/list/hanamusashi/index.html
