Ginza Bettei Hanayama（銀座 別邸花山）
Japanese cuisine
Tokyo
Seats Available
August 2025
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Chef Takaaki Hashida, the 5th-generation head of Hanayama Udon, revived the "Oni Himokawa" style and won Japan’s top udon contest 3 years in a row at a major event with 150,000 visitors. “Ginza Bettei Hanayama” (called “Bettei” below) is a cozy and hideaway that shows his unique style. Located in the basement of the Hanayama Udon Ginza, Bettei has only 7 counter seats made from rare Kiso cypress wood and a private room, designed to serve guests closely and comfortably. More than just a restaurant with a 130-year history, Chef Junpei Fukase, who has been in charge of the kappo at Hanayama for many years, aims to serve dishes and experiences you’ve never tasted before, creating a welcoming atmosphere where guests can comfortably enjoy their meals. He respects the style and skills passed down by the 5th generation but brings his own unique touch to elevate the dishes to a higher level, changing the usual way things are done in the industry. He proudly serves as the executive chef and manager of Bettei.
Course Menu
<Lunch Time Only> Hanayama Lunch Special
Price: ¥4,500 (tax included)
This menu is available only during lunchtime. If you have a limited time for your lunchtime, please feel free to let us know when making your reservation or upon arrival. <Our Commitment to the Dishes> Dashi (broth) is the foundation of Japanese cuisine. We have a strict policy of not using any chemical seasonings in our kitchen. We start by serving our guests a matured kombu-kelp dashi that is gentle on the stomach and helps with digestion. We manage the temperature of each ingredient carefully and make the dashi with attention to detail daily. Please enjoy our authentic dashi, made with patience and dedication that only we can offer.
Omakase Course
Price: ¥22,000 (tax included)
We start by serving our guests a matured kombu-kelp dashi that is gentle on the stomach and helps with digestion, followed by seasonal appetizers. Our signature katsuo-bonito is straw-grilled using a special technique that times the burning of wheat and rice straw differently, preserving its rich flavor and aroma. This method is rooted in our extensive knowledge of wheat. We also recommend trying our special dish: Joshu Kato Wagyu beef, expertly grilled over Binchotan charcoal with a perfect balance of marbling. We have a strict policy of not using any chemical seasonings in our kitchen. Using techniques we have honed over many years, we offer you a one-of-a-kind dining experience that can only be created by us.
Price: ¥13,500 (tax included)