Umai Saturdays
It is traditional in Japan to enjoy a number of different dishes during a meal, including subtly flavoured soups and delicately textured sashimi, substantial dishes of meats, fish or crunchy battered tempura, and rice in the form of steamed rice bowls and sushi dishes. Umai Saturdays recreates this authentic Japanese meal with a six course lunch menu accompanied by a choice of beverage package.
MASTER CLASSES
Christine Parkinson, Head of Wine for Hakkasan Group, and Anthony Rose, author of “Sake and The Wines of Japan” and co-founder of the Wine Gang, regularly host guests for sake classes.
Chef Hideki Hiwatashi
Executive Head Chef Hideki Hiwatashi was born in Tomakomai, Hokkaido, an area renowned for its fresh ingredients and quality cuisine. Chef Hiwatashi started his career as a sushi chef in 1994 in Australia, before moving on to become Assistant Chef at Sapporo in Japan. In 1997 Chef Hiwatashi moved to Mikuni Kiyomi in Yokahama where he worked as the Hors D’oeuvres Chef. He went on to train under the famed three Michelin star Chef Murata Yoshihiro at Roan Kikunoi restaurant in Kyoto, Japan, where he eventually became Head Chef, earning the restaurant two Michelin stars. In January 2010 Chef Hiwatashi moved from Japan to become Sous Chef at Sake no Hana where he became Executive Chef the following year.
BACHELORETTE, BIRTHDAY PARTIES AND MORE
Plan your event
Sake no Hana’s main dining area is the perfect option for private and semi-private hire-outs and events.
BE INSPIRED
Join our team
Discover a career with Hakkasan Group and work with some of the best nightlife and fine dining establishments in the world.
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