Teppanyaki Hanasui
Hasegawa Ryuichi
八瀬河 竜一 シェフ
- Graduated from the Abeno Tsuji Culinary School in Osaka.
- Started working at Hotel Granvia Kyoto.
- In 1996, joined a Japanese restaurant in Germany.
- In 2001, started working at a local hotel in Germany.
- Returned to Japan in 2006 and rejoined Hotel Granvia Kyoto.
- Left the hotel in 2008 and gained experience in various restaurants while studying.
- Became independent in 2011.
- In 2020, opened a teppanyaki restaurant in Kitashinchi.
The owner and chef have diverse culinary experiences in both Japanese and Western cuisines. They carefully select a variety of ingredients, and their dishes aim to bring out the natural flavors of these ingredients.
One of their specialties is "Teppanyaki Abalone," where they cook abalone with a rich liver sauce on the teppan grill, showcasing the excellence of teppanyaki through high-quality ingredients and cooking techniques. (Please note that when dining at your location, this dish will be prepared using a frying pan.)
- Tableware: Basically bring your own (we will borrow some)
- Cookware: Basically bring your own (we will borrow some)
- Seasoning: Basically bring your own (we will borrow some)
- Transportation: It appears that the restaurant is accessible by train, but there may be an additional taxi fare required for those who need to travel more than a 10-minute walk from the nearest train station.
Please feel free to contact us first.
Menus
The Indulge in Premium Ingredients course is priced at 15,000 yen
First item: Two types of seasonal appetizers
Second item: Foie gras with daikon in red wine sauce
Third item: Domestic live black abalone with teppanyaki liver sauce
Fourth item: Palate cleanser
Fifth item: Wagyu beef fillet teppanyaki
Sixth item: Wagyu sirloin in a sukiyaki style
Seventh item: Rice and miso soup（Change to garlic rice for an additional ¥770.）
Optional Menu Items:
Live-caught Ise Ebi (Spiny Lobster): 8,000 yen per tail (tax included)
Additional 100g of Fillet Steak: 5,000 yen (tax included)
Additional Slice of Sukiyaki-style Sirloin: 2,000 yen (tax included)
Additional Abalone: 8,000 yen per piece (tax included)
Children's Menu: 2,000 yen per child (tax included)
Change the rice to garlic rice for an additional ¥700 per person (tax included)
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
The seasonal dessert is priced at 700 yen.
A live-caught Ise Ebi (Spiny Lobster) is priced at 5,000 yen for one tail.
An additional 100 grams of fillet steak is priced at 3,800 yen.
Adding one slice of sirloin meat for sukiyaki-style preparation is priced at 1,000 yen.
Adding one piece of abalone is priced at 6,000 yen.
Three scallop adductors for 2,700 yen.
Change the rice to garlic rice for an additional ¥700 per person
Reviews for Hasegawa Ryuichi Chef
ハ瀬河シェフもいい人で楽しく時間を過ごせました。
また利用させて頂きたいと思います。
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
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Blue: Dinner (17:00〜20:00)
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For schedules beyond this, please contact us directly.