• Carefully selected A4 and A5 grade Wagyu beef: Chef Katayanagi personally selects the country’s top Kuroge Wagyu beef every day
• Exquisite kaiseki cuisine: a menu featuring seasonal vegetables and seafood for a luxurious taste experience
• Watch the cooking process: Seating at the bar allows you to watch Chef Katayanagi and his team prepare the food

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ーRestaurant introductionー

Chef Haruka Katayanagi’s first steak experience was something he would never
forget. Over time, detailed memories have become hazy. He couldn't remember
the exact cut of steak—probably the thicker tenderloin—but his father had
seasoned it perfectly Japanese style, with cream and soy sauce, a flavor he'd
never tasted before.

He described the experience as "exquisite," a rare delicacy for his young self
that was seared into his memory.

The memory resurfaced years later, during his culinary training, when he
discovered wagyu and realized the depth of the ingredient. He subsequently
dedicated the rest of his life to exploring the infinite possibilities of
Wagyu and introducing its rich taste experience to more people. This is the
core philosophy of Hanagi, his Michelin-starred Wagyu kaiseki restaurant in
Ginza. Since opening his restaurant in Ningyocho 15 years ago, Chef Katayanagi
has always been in the kitchen, spreading the delicious taste of Wagyu beef.

The name of the restaurant comes from a Zen word about beauty, and Chef
Katayanagi is committed to showing the true deliciousness of Wagyu beef. He
personally visits the butcher shop every day to carefully select A4 and A5
grade Kuroge Wagyu beef from top suppliers all over Japan and present it in a
kaiseki-style menu that includes a variety of luxurious seasonal ingredients,
from vegetables to seafood . Even the tableware has been carefully selected to
highlight the color of each ingredient and enhance the visual dining
experience. How better to enjoy the rich taste of Wagyu beef than with a glass
of wine or sake hand-selected by Chef Katayanagi? As a trained sommelier, he
personally selects the wines served in the restaurant and expertly pairs them
with each dish.

To allow guests to better appreciate the Wagyu beef, the restaurant provides
counter seating, where guests can watch Chef Katayanagi and his team of chefs
transform the delicate meat into delicious dishes. For those looking for a
more private dining experience, the restaurant also has individual booths that
can accommodate up to eight people.

Michelin Guide:

2017 - One Michelin star restaurant

ーMeal contentー

• Chef's Pairing Omakase Dinner
  
  The Omakase dinner features Chef Katayanagi personally selecting the highest
  quality A4 and A5 grade Wagyu beef from a nationwide supplier network. The
  content of the set meal is determined by Chef Katayanagi every day based on
  the condition of the ingredients.

※ Please note that since the package price is based on market conditions, the
final price may change, and you may need to pay an additional fee of up to
6,000 yen on the day.