HOTEL RESTAURANTS
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OSAKA, JAPAN
Hana-Goyomi is the Japanese fine dining restaurant of Swissôtel Nankai Osaka specializing in sushi, sashimi, tempura, and kaiseki. The multi-awarded Hana-Goyomi Japanese Restaurant is led by Head Chef Hiroyuki Hanada.
Location
Operating Hours Monday to Friday
Menus Reservation: +81 6 6646 5127 / HanaGoyomi.Osaka@swissotel.com Updated as of March 31, 2023. Operating hours are subject to change. Please contact the restaurant to confirm the schedule. |
Dining Venues
The main dining area of Hana-Goyomi has a contemporary Japanese design with a view of a zen garden. Japanese-style private rooms are also available for family celebrations and business functions.
Hana-Goyomi also has a separate sushi bar where guests can watch the chefs meticulously prepare their sushi and sashimi in front of them.
Kaiseki
Japanese fine dining is best experienced through kaiseki, a multi-course Japanese meal consisting of small dishes made with fresh seasonal ingredients. It was January when I dined at Hana-Goyomi and they are showcasing ingredients in season during winter. I had the Ran menu which consisted of eight courses.
| Appetizer |
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| Clear Soup |
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| Sashimi |
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| Broiled Dish and Assorted Dish |
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| Fried Dish |
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| Hot Dish |
|
| Rice Dish |
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| Dessert |
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First to be served was the appetizer which included two dishes served together in one tray. I started with the prawn and bamboo shoot with marinated field mustard and dashi jelly. It is a delightful mix of naturally sweet fresh ingredients with bitterness from the mustard and umami from the dashi jelly. In contrast, the second appetizer had a very light broth with the umami coming mainly from the salmon.
Next to be served was the soup dish. The soy milk skin dumpling and the white wood ear mushrooms had a very mild sweetness and earthiness taste and a sip of the soup will add a hint of umami. A bowl of assorted sashimi was served right after. The seasonal selection included tuna from Amami Islands, madai (sea bream), and kanpachi (greater amberjack).
The highlight of the kaiseki is the main course consisting of three dishes. The first one is broiled Japanese Butterfish that is flavored with yuzu. It's fatty and umami-packed and went well with the bright flavor of vinegared lotus root and candied kumquat. There's also Hokkaido pork that is marinated in Saikyo miso and then grilled and served with ruby potatoes. The pork was lightly charred with caramelized miso flavor. The two dishes are served with creamy sesame tofu topped with salmon roe and seasoned with soy sauce.
The next course is a serving of assorted tempura, including fish, prawn, and seasonal vegetables. All tasted naturally sweet and fresh. Another hot dish came afterward, a gelatinous custard with mushrooms and taro.
The rice course is served in the form of sushi, one of the specialty dishes of Hana-Goyomi. That day, they served nigiri sushi with kinmedai (red bream), ika (squid), and sake (salmon). Two rolled vegetable sushi are also served. Rice course in a kaiseki always comes with miso soup.
For dessert, we had sweet strawberries and mandarin oranges which were in season that winter. The kaiseki includes tea that is refilled during the meal. We also ordered sake from Hokkaido prefecture to make the kaiseki extra special.
This kaiseki experience at Swissôtel Nankai Osaka made me understand how important fresh seasonal ingredients are in Japanese cuisine, more so in a fine dining setting like this one. You can really taste that the dishes are prepared using ingredients at their highest level of quality. The level of attention to the food presentation was equally astounding.
Hana-Goyomi
10th Floor, Swissôtel Nankai Osaka
5-1-60 Namba Chuo-ku, Osaka, 542-0076, Japan
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