Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

From the chef

Built a solid culinary foundation through apprenticeships with great chefs in Osaka.

Kaiseki cuisine restaurant Hanao_Satoshi Ozaki

Born in Hiroshima Prefecture in 1949. After graduating from high school, moved to Tokyo and started culinary school.Learned the "heart of cuisine" working under the late Shuzo Ban at [Kagairo] in Osaka, a well-established restaurant in business for over 180 years, then learned the "flavor of ingredients" working under Hiroo Saka, a prominent figure in the Japanese culinary world, at [Kagaman], cementing the foundation of his current skills. Started his own restaurant in 1985, opening [Hanao] in the central area of the city of Hiroshima. The restaurant moved to its current location in 2004 after renovations on a barn owned by his family were completed.

尾崎 哲Satoshi Ozaki

Kaiseki cuisine restaurant Hanao

懐石料理 花お

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-3816-1664 (+81-50-3816-1664)

  • If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.
location_onAccess
10 minutes by taxi from "Akinakano Station" on JR Sanyo Line
restaurantCuisine
Japanese / General / Japanese,Japanese
paymentsAverage price
Dinner: 8,000 JPY / Lunch: 5,400 JPY
scheduleOpen
Lunch 0:00 pm - / Dinner 6:00 pm - (Confirmation required) Advance reservation only
blockClosed
Irregular
pin_dropAddress

3972, Hataga-cho, Aki-ku, Hiroshima, Hiroshima map

Kaiseki cuisine restaurant Hanao_Outside view
local_taxiAddress (for taxi driver )
広島県広島市安芸区畑賀町3972
translateEnglish services
Unknown.
credit_cardCredit Cards
listFeatures
Smoking allowed / Child friendly / Large sake selection

*Please add a special request for inquiries regarding smoking/non-smoking.