A bunch of flavors

Via Agostino Chiodo, 11R, 17100 Savona (SV)

Philosophy

A bunch of flavors.

In Savona
The real Japanese cuisine,
The art in details

A bouquet of flavors. A balanced kitchen,

with artfully ingredients.

The harmony. The essences in the balance of the dish,

cared in every detail.

The tradition. The interpretation of millennia recipes.

fish, vegetables, rice, wasabi and more.

The timing. Peace and calmness,

pure taste.

The place is Savona, the heritages are from far away,

Japan brought by sea.

A great deal of care goes into choosing the right ingredients; this is the first step to get an unforgettable dish on the table. The carefulness of every single ingredient in the process is the guarantee of a great plate. The balance of tastes, colors, esthetic and aroma are essentials component in Japanese food.

In Hanataba we respects all these features and expose them in every dish, blending the taste with the artistic, the tradition with the present and so Italy with Japan.

Menu

Appetizers

ON RYŌRI

Uramaki e Norimaki

TASTING MENU

Dessert

Ingredients

Furikake

Furikake (振り掛け / ふりかけ) is a dry Japanese seasoning[1] meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.[2][3] Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, etc., are often added to the mix.

Maguro

Furikake (振り掛け / ふりかけ) is a dry Japanese seasoning[1] meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.[2][3] Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, etc., are often added to the mix.

Restaurant

Hanataba is located in the “Darsena di Savona,” we have a modern design combining the Japanese atmosphere and Italian modern stile. A cozy Sushi Bar where you can see directly the chef’s work, a bar where you can enjoy a Sake cocktail, and a Lounge area for an appetizer before eating or a Private VIP Tatami room, to feel in Japan without leaving Savona.

In Hanataba the dining experience is based on the Japanese culinary philosophy of natural, seasonal ingredients, which is intensified and highlighted by the substance and tradition of French cuisine. We go for the best of both worlds.

Hanataba are for those of you who want high quality, great tastes, and real Japanese food.

Chef

Chef. Tatsumi Sugawara

 

A piece of Japan in Savona

Tatsumi Sugawara, born in Miyagi Prefecture (Sendai), discovered his cooking passion inspired from childhood. Being the second of five in the family, his responsibility started at home and gave him the fortuitous of learning tradition recipes handed down by generation to generation. Without knowing that this would bring him closer to his greatest desire: cooking as a profession.

In the last past years he’s worked in different parts of the world, coming in contact with different cultures, ingredients and traditions which he has been able to combine with his Japanese tradition, outstanding his work

Contacts

Opening Hours

12:00 - 15:00
12:00 - 15:00
19:30 - 23:00
19:30 - 23:00
Via Agostino Chiodo, 11R, 17100 Savona (SV)

Info & Bookings

T.
1232 123456
E.