Oryori Hanagaki

"Chef Toshihiko Furuta’s style is to welcome just one party per service and offer a unique menu. Guests are asked for their preferences when they book; Furuta then procures ingredients from different regions. Special attention is paid to wagyu beef, which is placed on the grill the moment the guests enter the restaurant. An expert in old artworks, Furuta is passionate about his love of period serving vessels, including vintage lacquerware and Western antiques. Considerate service enhances the feeling of a special occasion." - Michelin Inspector

"The owner-chef cut his teeth in the counter kappo trade. There, he learned that a counter chef must be able to respond spontaneously to customer requests. Menus are omakase, but with plenty of flexibility to accommodate preferences. His Kyoto experience shines in his use of Kyoto vegetables and in soup stock of Rishiri kombu kelp and dried bonito flakes. Seasonal small hotpots are well worth the wait: flower of Japanese pepper in spring, pike conger in summer; Matsutake mushrooms in autumn and wild boar in winter." - Michelin Inspector

85 restaurants shine within the 2024 restaurant selection of the MICHELIN Guide Nara

"Japanese Oryori Honjo which brings the traditional Kyoto kappo cuisine to Nara." - MICHELIN Guide Japan

First Edition Of MICHELIN Guide Nara 2022 Revealed

"Oryori Hanagaki, which refers to the Unohanagaki, an ancient Japanese teacup protected as a national treasure, offers tradition lovers a particularly authentic culinary experience with a few modern touches. In this house, chef Toshihiko Furuta demonstrates the know-how he acquired and affirms, through the art of the table, his second passion: the collection of antique art." - MICHELIN Guide Japan