Yoshimasa Aoyama / Kouji Ogata / Seiji Suzuki
Japanese Cuisine Hanasanshou / Head chef Yoshimasa Aoyama
A variety of exquisite dishes that allow you to enjoy Japan’s four seasons
Japanese cuisine that is made carefully with time and effort while making the most of the various highly appealing ingredients from each season is served at Hanasansho. We value the fleeting moments, whether enjoying the first harvests of the season, delicacies that are fully in s eason, or the last opportunities before the end of the season, and offer our guests conventional dishes with unembellished flavors through traditional, elaborate techniques of Japanese artisans. Please enjoy the depth of Japanese cuisine to your heart’s content in a modern space.
Chinese Cuisine Peking / Head chef Kouji Ogata
Beautiful to look at, Full of fragrance, Best taste in the world
Peking opened in 1960 as the very first Chinese restaurant directly managed by the hotel in Japan. Beijing cuisine, which is one of the four grand cuisines in China, is a palace cuisine that has developed in northern China, centered on the Beijing court. The pride of our Peking’s culinary history and tradition is condensed into the amazing taste that takes time and effort to make one by one, and the high quality that has been enhanced to the level of art.
Western Cuisine Primula / Head chef Seiji Suzuki
Tradition and hospitality that has been passed down from generation to
generation since 1965. Definite taste that has loved for many years
Primula opened as a main restaurant in 1965, and then in 1972, it started operation as a steak restaurant “Primula” . It has been a restaurant that is familiar to local residents, office workers and foreign visitors to Japan. Please enjoy our dishes made with reliable skill that have been loved for many years.