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Japanese Kaiseki Course/Meal

Kaiseki is a menu influencing the taste of a series of seasonal ingredients from the land, sea. and mountains. Kaiseki is based entirely around menus that change seasonally, using fresh ingredients to build a progression of flavors and sensations, with courses designed to be beautiful, and delicious with the best collection of seasonal ingredients. You will experience dishes from our kitchen, where the waiter/waitress will explain the ingredients to you and how to cook them.

Japanese food


Sake has played a central role in Japanese life and culture for the past 2,000 years while the knowledge and techniques involved in sake brewing have spread to every corner of the country. Sake is primarily made from rice. Sake is a fermented beverage. It is brewed using a microorganism called koji along with yeast. Sake’s alcohol content varies from 13% to 16%. It takes pristine water to make sake, and brewers take advantage of the various kinds of natural water available in Japan to make only the best. There are many different varieties of sake, and it can be enjoyed either warm or chilled, depending on the season. HANASHINSUI has many varieties of sake.