Hanazansyo

A hideaway tavern run by owner Yuji Nakajima based on his concept of “dynamic yet delicate men’s food.” He always purchases seasonal fish and serves it in its most delicious state, which might involve aging or kombu (kelp)-curing. All parts of each meal are carefully thought out, from the locally produced shoyu and mirin to the select sake and shochu, and even the plateware. Try the popular oden, as well.