LESS IS MORE -- HIGHLIGHT NATURAL FLAVORS WITH THE FRESHEST INGREDIENTS
EGG MOUSSE WITH SEA URCHIN, DASHI BROTH, AND WASABI.
Formerly known as Japanese Cuisine Restaurant, The Kahala Hotel & Resort Yokohama’s Japanese Restaurant Hanagoyomi, invites guests into a space where culinary art and architectural beauty harmonize. Upon entering Hanagoyomi, guests are immediately struck by its stunning design and beautiful ikebana (flower arrangement) art display. The restaurant appears to float atop a sprawling water garden. This unique setting not only provides breathtaking views but also instills a sense of calm that unwinds with the changing light throughout the day—from the soft glow of morning to the shimmering reflections of dusk.
Hanagoyomi’s interior combines traditional Japanese elements with contemporary aesthetics. It features meticulously detailed latticework, shoji screens and kumiko (a Japanese technique of assembling wooden pieces without the use of nails). These conventional elements, combined with Nu Deco's modern design principles, create a sophisticated yet serene atmosphere. Each of the 16 private rooms offers an intimate dining experience, with views of the water garden enhancing the experience.
Chef Nobuhiro Aoki leads Hanagoyomi’s culinary philosophy. He emphasizes the "culture of subtraction" in his approach to cooking. This involves enhancing the natural flavors of the freshest seasonal ingredients available at that time through simple and subtle preparations. Seasonal dishes, such as egg mousse with sea urchin, dashi broth and wasabi, demonstrate his minimalist approach. Through careful preparation, the sea urchin's natural sweetness and umami are enhanced.
UPON ENTERING HANAGOYOMI, GUESTS ARE IMMEDIATELY STRUCK BY ITS STUNNING DESIGN AND BEAUTIFUL IKEBANA (FLOWER ARRANGEMENT) ART DISPLAY.
The Hanachazen lunch course is a highlight of Hanagoyomi’s menu and showcases a diverse array of seasonal and local influences. The Hanachazen for summer, available only on select days until September 8th, 2024, begins with a delicate soup made from kombu and dried bonito broth, featuring prawn and turtle meat dumplings. This is followed by an appetizer platter that reflects Yokohama’s blend of Western and Japanese cultures, with dishes like wagyu pot pie, abalone gratin, pork cutlet and tuna sandwiches, complemented by Chinese-inspired selections such as shark fin chawanmushi (savory egg pudding) and meatballs using Yamayuri pork—a specialty in Kanagawa Prefecture.
For the main dish, two kinds of bamboo-rolled sushi, grilled gindara (sablefish) and konjac jelly showcase the subtle flavors and textures of Japanese cuisine.
This year, Hanagoyomi's summer menu also features a seasonal spread and desserts celebrating Japanese matsuri (festivals). This includes a variety of festival favorites, such as chocolate-covered bananas, peach and grape tapioca, and pineapple kakigori (shaved ice).
Hanagoyomi’s peaceful waterscape setting and sophisticated design truly enhance guests’ culinary journey, making it a must-visit destination for those seeking both luxury and authenticity. Guests are sure to be treated to an unforgettable experience that celebrates the essence of Japanese cuisine.
Japanese Restaurant Hanagoyomi, The Kahala Hotel & Resort Yokohama
Web: https://thekahala.jp/yokohama/dining/?jrhama
1-1-3 Minatomirai, Nishi Ward, Yokohama, Kanagawa
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