Hana no

Wild mountain vegetables and bamboo shoots in spring, conger eel in summer, mushrooms in autumn: diners who have enjoyed Hana no’s obanzai over time highlight its seasonal ingredients and dishes pairing vegetables with meat. The seasoning is neither too light nor too strong, a balance that also comes in for praise.

For a relaxed dinner of drinks and a few small plates, options such as ohitashi (vegetables dressed in a light broth) and okara (soy pulp) make a good starting point. The menu highlights an assorted platter of 6 obanzai, and mentions conger eel, bitter melon and daikon radish with minced meat. It is one way to try several flavours at once.

Among the individual dishes, some diners remember the lotus root with curry vinegar. Alongside the seasonal obanzai, a plate like this can bring a different note to the table. Beer and other alcoholic drinks are also available, making the restaurant an option for an evening of grazing over drinks.

Some diners describe the restaurant as cosy and calm, and reports mention both counter and table seating. Hana no may suit those looking for a quiet dinner in Gion, centred on seasonal obanzai.