“As you’d expect from the Hakkasan restaurant group, Sake no Hana is well designed and has slick service…”
Sake no Hana offers modern authentic Japanese dining in Mayfair.
The a la carte menus provide a selection of charcoal grill, toban and kamameshi dishes, while sushi and sashimi are prepared to order at the sushi bar.
With interiors designed by esteemed Japanese architect Kengo Kuma, the restaurant is awash with linear bamboo, and cypress wood gives the feel of a futuristic forest providing a soft veil to the backdrop of St. James’s Street.
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.
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.
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.
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