Hana

Hana operates on the premise that the finest ingredient, prepared with care and served at its moment of readiness, is superior to any elaboration. Chef Watanabe has spent two decades studying this proposition. The result is a menu that changes almost weekly — not for novelty, but because the season demands it. Matsutake when the first autumn cold arrives. Sakura sea bream in spring. Winter crab from the waters of Hokkaido. The room — a private enclosure of blonde hinoki, shoji screen, and a single hanging scroll — provides the frame. The season provides the content.