Japanese restaurant Hanamusashi (花むさし) at Hotel Metropolitan (ホテルメトロポリタン, 1-6-1 Nishi-Ikebukuro, Toshima-ku, Tokyo) will serve its "Hanamusashi Kaiseki" as a special winter menu from Tuesday, December 1, 2026. Diners choose a main dish of either fugu (pufferfish) hot pot or domestic beef sirloin. The course also features ingredients that come into season in winter, such as kobako crab and yellowtail, prepared by the head chef. The restaurant suggests it for occasions ranging from celebrations of longevity and first meetings between two families to business entertaining, year-end parties and family gatherings after the New Year.
Hanamusashi Kaiseki Details
- Menu: Hanamusashi Kaiseki, ¥17,000 (including consumption tax and service charge)
- Restaurant: Japanese restaurant Hanamusashi (花むさし), 2F of Hotel Metropolitan
- Period: Tuesday, December 1, 2026 to Friday, January 15, 2027 (not available January 1 to 3, 2027)
- There are no closing days from December 1 to January 3.
- From January 4, dinner service is suspended every Sunday and the restaurant is closed every Monday.
- On Sunday, January 10, the restaurant is open all day. On Monday, January 11 (national holiday), dinner service is suspended.
- 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 kaiseki is 8:30 PM)
- Reservations and inquiries: 03-3980-5533 (restaurant reservations 10:00 AM to 8:00 PM). Online reservations are also accepted through the official website.
- More details: Hanamusashi menu page (Japanese)
Hanamusashi Kaiseki: A Winter Course With a Choice of Main Dish
The kaiseki is arranged with seasonal colors and presentation, and brings together the skill and thought of the head chef. The main dish is chosen from two options: fugu hot pot (chiri-nabe) or domestic beef sirloin.
The Menu
- Sakizuke (appetizer): Yuzu-pot arrangement of fugu skin salad with ponzu jelly, green onion and needle-thin chili pepper, plus kobako crab served in its shell
- Owan (soup): Light kudzu-thickened mizore-style broth with shrimp shinjo (shrimp dumpling), temari-fu (hand-ball-shaped wheat gluten), greens and yuzu
- Tsukuri (sashimi): Today's assortment
- Kumizakana (assorted dishes): Yellowtail and turnip kombu-cured sandwich, abalone dressed with karasumi (cured mullet roe), miso-grilled monkfish liver, small apple gratin, and iburigakko (smoked pickled daikon) cheese Hakata
- Susumezakana (next dish): Stone-grilled seafood with shutō sauce (shrimp, squid, shiitake mushrooms, green chili pepper)
- Shiizakana (main dish), choose one:
- Fugu hot pot with ponzu, green onion and momiji-oroshi (grated daikon with chili pepper)
- Domestic beef sirloin with garlic sauce, grated-daikon ponzu and raw vegetables
- Shokuji (rice course): Three kinds of nigiri sushi, thin roll and miso soup
- Dessert: Strawberry daifuku
About the Dishes
- Sakizuke: The crunchy fugu skin is served with refreshing house-made ponzu in a yuzu pot, alongside small but rich kobako crab that is available only in this season.
- Owan: The plump shrimp shinjo is coated in a gentle kudzu sauce with grated daikon, and the aroma of yuzu spreads.
- Kumizakana: The plate includes yellowtail in season, rich with fat and paired with fresh turnip, abalone steamed until tender and coated with the richness of karasumi, and miso made with seasonal monkfish liver, spread on monkfish meat and grilled. It is a selection of dishes that go well with sake.
- Susumezakana: The stone-grilled seafood is fragrant and locks in the flavor of the ingredients.
- Shiizakana: The firm fugu meat is enjoyed in hot broth, or the juicy domestic beef sirloin is served as the alternative.
- Dessert: The strawberry daifuku, made by the hotel's pastry chef, has a delicate texture and a sweet-tart flavor.
Good to Know
- Business hours and services may change at short notice depending on circumstances.
- The menu may change depending on ingredient supply.
- Photos are for illustration purposes.
About Hanamusashi
Hanamusashi offers full-scale kaiseki as well as lunch menus, set meals (gozen) and shabu-shabu. It has six types of private rooms for up to 12 guests, ranging from semi-private seating to a traditional tatami room with a sunken kotatsu table and a tokonoma alcove, and an open, glass-walled room facing the windows. The restaurant is suited to important milestones such as celebrations of longevity, first meetings between two families, and omiyamairi (a baby's first shrine visit), as well as family gatherings and business entertaining.
