Rechercher un restaurant du Guide MICHELIN

The air is charged, and as you descend underneath Yorkville, you sense that your evening is headed somewhere interesting. Minimalist in design, Aburi Hana saves the drama for the plates, using handmade Arita pottery that has a history tracing back to the 1600s.
Chef Ryusuke Nakagawa presents a modern take on the history-steeped Kyō-Kaiseki menu. His cooking is personal and intricate, weaving multiple techniques and colors into every dish. The signature maguro flower, a rose made from pieces of akami and chutoro, is stunning, and kurobuta kakuni, simmered pork belly over foie gras, dazzles. Aji fry takes fish sourced from the chef's home prefecture and riffs on his mother's recipe for a deeply satisfying effort. Dessert delivers a sweet finale.