I visited the teppanyaki restaurant "Hanasui" in Kita-Shinchi, Osaka, during lunchtime. The restaurant is located in the basement of a building with only 8 counter seats. You can talk to the chef and watch the food being cooked up close, giving it a live feel. I had the "Hanasui Recommended Course" for ¥9,800 (tax included) which included seasonal appetizers, Matsushima beef tongue, simmered red snapper, foie gras daikon, domestic live abalone, teppanyaki dishes, spinach ohitashi, wagyu fillet steak, wagyu sirloin sukiyaki-style, rice, miso soup, and chef's special cheese pudding for dessert. The quality of the ingredients was exceptional, from Matsushima beef to foie gras and abalone. The Matsushima beef tongue was tender and juicy, a rare treat. The red snapper was well-cooked, and the foie gras daikon was a delightful combination of rich foie gras and refreshing daikon. The live abalone was cooked perfectly and served with a delicious sauce. The wagyu fillet steak was from Kagoshima, and it was incredibly flavorful and tender. The chef also prepared a sukiyaki-style dish with wagyu sirloin, which was a delightful surprise. The meal ended with a chef's special cheese pudding, which was a perfect balance of sweetness and richness. The fact that such a high-quality steak course is available for under ¥10,000 in Kita-Shinchi is impressive. The chef's friendly personality adds to the charm of the restaurant. It's amazing that you can enjoy the same high-quality course for lunch as you would for dinner at Hanasui.

It's a cozy teppanyaki restaurant that offers private reservations, which is convenient. Here are some highlights from the review: - The meat sushi appetizer was refreshing and delicious, especially the ponzu sauce. - The fish dish had a tasty sauce and the asparagus was good, although the skin could be crispier. - The daikon and foie gras dish was incredibly delicious with the flavors well infused. - The abalone was fresh and the truffle oil added a wonderful aroma. Mixing rice with the abalone sauce was recommended. - The meat was cooked medium-rare and quite heavy. It may be better if cooked more. - The sukiyaki was flavorful and the onsen egg was a nice touch. Mixing rice with the egg and wrapping it with meat was recommended. - The garlic rice was delicious with the shijimi miso soup leaving a lasting impression. - The light and refreshing rare cheesecake dessert was a highlight. - The fruity flavor of the Takanome sake was delightful and highly recommended. Overall, the food was delicious and the ambiance was cozy. While it may not be the absolute best, the option to reserve the place for 6,000 yen per person and bring children makes it a great choice. There is also a possibility of having lobster if reserved in advance.

This was my second visit since last Christmas. I chose this restaurant to celebrate my anniversary with my partner. We were satisfied from start to finish with the dishes! The quality was top-notch and the cost performance was excellent. I am thinking of bringing my parents next time. If someone asks me for a recommendation for a teppanyaki restaurant, I will definitely recommend Hanasui without hesitation. Thank you for another wonderful time. I will definitely visit again.

The president of our client recommended this place for a Saturday lunch date with my wife. We wanted to have teppanyaki, so we came here. The restaurant has only 6 counter seats, creating a cozy atmosphere. The chef and assistant work efficiently, preparing dishes with care. We toasted with ginger ale as we drove there. The meal started with a variety of intricate appetizers. I can't eat shellfish, so they kindly replaced the abalone with fresh spiny lobster. The full course included 2 appetizers, foie gras, abalone or spiny lobster, a vegetable dish, fillet, sukiyaki, and dessert. The quality of the food was exceptional, and the cost performance was amazing. I will definitely come back again. Thank you for the wonderful meal!

Hello, it's Arisu. I had some delicious food today. Everything was so tasty, especially the foie gras. The broth and sauce were also delicious. It wasn't a fancy place, but the food was great and reasonably priced. The portions were just right, although the sukiyaki at the end was a bit too much.

It is a hidden shop located underground in Kitashinchi. There are only a few seats at the small counter. The abalone sauce was rich and delicious, and considering the variety and quality of the meat, the prices were reasonable. However, in terms of luxury and atmosphere, the prices seemed fair.

I received a recommended course. Started with Benizuwai crab. The crab miso is delicious. I can't stop being excited. Cod milt hot pot. The milt is huge. Foie gras with daikon in red wine sauce. Extremely delicious. Iwate natural black abalone with abalone liver sauce, very satisfying. Put leftover sauce on rice at the end. It's irresistible. You can enjoy it twice. Spinach ohitashi for chopstick rest. Gentle taste, very comforting. And Kagoshima Wagyu fillet teppanyaki, juicy and tender, can't stop eating. Wagyu sirloin sukiyaki-style with onsen egg. Clam miso soup is served, and I chose garlic rice for the finish. And dessert too. It's a course with a great content. The service is also polite. It's a hidden gem of a restaurant.

I used this restaurant for a Christmas date with my boyfriend, as we wanted to try teppanyaki for the first time. The interior was a calm space with seating for 7-8 people at the counter. Every dish that came out was truly delicious, especially the main meat dish and my favorite foie gras. The meat was so sweet and juicy, and I was surprised at how well the foie gras paired with daikon. I would love to visit again for another special occasion. ✩.*˚

I visited Kapposui, a teppanyaki restaurant in Kitashinchi, for the first time in a year and a half. I consider myself a cost performance demon and have been calling this place a "charity teppanyaki restaurant." Reservations for dinner are booked out two weeks in advance, so lunchtime is the best time to visit. For more details, please check out my blog: https://bit.ly/3eB6KER A quick message to Michelin: "Being featured in the guidebook has made me realize that it can seriously lead to overbooking." What I had: - Chef's choice course (10 dishes) for 9,800 yen (tax included) - Drink: Chinzano Pinot Chardonnay Brut baby bottle for 1,400 yen - Glass of wine: Nero d'Avola from Corleone, Sicily, Colpasso for 700 yen - Sasaki Sake Brewery's Kyokushu (dry) Rating: Food: ⭐⭐⭐ Comfort: ⭐⭐⭐ Value: ⭐⭐⭐ For more information on the rating criteria, please refer to this link: https://bit.ly/3lc9VRn Follow me on my blog, Instagram, and Twitter for more Michelin-themed content! 🌟

Yes, it's dinner time! Sometimes I feel like eating delicious teppanyaki in a calm atmosphere, so I headed to Kitashinchi. I went down the stairs leading to the basement of a commercial building and found "Teppanyaki Hanasui" there. The restaurant has a cozy and intimate atmosphere with a counter seating for 8 people. It's a hidden gem. Reservations are required and there is only one course available. As I sat at the counter, I saw abalone, foie gras, matsutake mushrooms, fillet steak, and other ingredients for the course lined up in front of me, which got me excited. Despite being a teppanyaki restaurant in Kitashinchi known for expensive drinks, the prices for lemon sours, shochu, and wine are reasonable, with wine priced at 700 yen. The course I had included the following dishes: "Seared beef Tataki" - the special Minoshima beef Tataki was incredibly tender and melted in my mouth. "Conger eel and matsutake mushroom soup" - a taste of autumn with delicious conger eel and matsutake mushrooms. "Foie gras with radish in red wine sauce" - the foie gras was incredibly delicious and addictive. "Domestic black abalone and eringi mushrooms in liver sauce" - the chewy texture of the black abalone paired perfectly with the liver sauce. "Lotus root salad (palate cleanser)" - a gentle dish to refresh the palate. "Japanese beef fillet steak" - cooked rare and served with wasabi and salt, the juicy steak was full of flavor. "Japanese beef loin sukiyaki" - served with onsen tamago, this dish was perfect with white rice. "White rice," "Miso soup," and "Rich cheese pudding" for dessert. The cheese pudding, a combination of cheesecake and pudding, was delicious. Overall, I was satisfied with the experience and would love to revisit for special occasions.

I visited the restaurant on a special anniversary. The place was small and had a casual atmosphere. The best part was that they had Akahoshi sake available. The abalone with liver sauce served with rice was incredibly delicious. The rest of the dishes were good but nothing extraordinary. When the raw ingredients were brought out, I was surprised by how small the portions seemed for the price.

From the moment I was able to secure a reservation at Kitashinchi, my excitement levels have been through the roof. For men, Kitashinchi is like a dream world, and today I visited "Teppanyaki Hanasui" for lunch. To be honest, this is only my second time coming to Kitashinchi. The first time was at a wine bar, so I'm still a beginner. Even though it was daytime, just stepping into Kitashinchi filled me with excitement. I relied on Google Maps to find the restaurant from JR Tozai Line Kitashinchi Station. I easily found the restaurant located in the basement of a mixed-use building. As I descended the narrow staircase, I quickly found the door to the restaurant. Peeking inside, I confirmed the compact yet bright atmosphere that I had seen on Tabelog. However, I noticed that there were only two seats set up in the restaurant. It seemed like it was just my husband and me for lunch. Feeling a bit nervous, we entered the restaurant, where we were warmly greeted by the friendly owner. Later in our conversation, I learned that they only seat two parties during lunchtime as they are fully booked for two rounds in the evening and need time to prepare. Once we got comfortable in the restaurant, I felt more relaxed and able to enjoy the meal without worrying about other customers. The owner (chef) was friendly and we had a pleasant dining experience until the end. The restaurant had an L-shaped counter with a maximum capacity of around eight seats. We ordered the recommended course (9,800 yen) which featured abalone and fillet steak as the main dishes, a basic course available for both lunch and dinner, with additional menu items available with advance reservation. When we sat down, we were excited to see abalone (one per person) and fillet steak right in front of us, which raised our excitement levels even more. The course began with a Red Star beer to quench our thirst, and we eagerly awaited the arrival of the appetizers. Two appetizers were served one after the other. Embarrassingly, I have some ingredients that I'm not fond of, so I was a bit worried, but they assured me that they could make changes if needed. That day, we had marinated tuna and simmered flounder. I was able to enjoy them without any issues. The marinated tuna had a deep color and was served with freshly grated wasabi. Once you taste high-quality tuna like this, other tuna just doesn't compare. The fillet was thickly sliced and had excellent flavor and texture. Next, we had simmered beef tongue. The tongue and daikon radish that had been simmered in advance were reheated on the teppan and served with a rich sauce. The owner mentioned that they used to serve foie gras, but due to factors like avian flu in Europe, the price of foie gras has increased tenfold. So now they serve beef tongue instead. I appreciated the owner's honesty, and personally, I was more than happy with the beef tongue. The beef tongue melted in the mouth, and the rich sauce and daikon radish provided a refreshing break. Finally, the black abalone was removed from its shell in front of us, with the liver used for the sauce and the body grilled on the teppan. Watching the preparation up close was satisfying in itself. At the same time, a large king oyster mushroom was also grilled on the teppan. The abalone and king oyster mushroom were cut into equal sizes and served on a plate. The liver sauce was poured over them, creating an enticing aroma. My excitement levels were through the roof! I started with the abalone, which was thickly sliced and coated in liver sauce, creating a heavenly flavor. I was surprised by the king oyster mushroom, which had a texture and taste similar to the abalone. When eaten with the liver sauce, it was just as delicious as the abalone. There was still more to enjoy. We were able to add a bit of rice to the remaining liver sauce on the plate and savor it. It was irresistible! If possible, I wanted to scoop up all the sauce with a piece of bread and enjoy it. Oh, and when I had the abalone, I also had white wine. The wine was perfectly paired with the dish. Still, there was more to come. The fillet steak. It was grilled on the teppan, and the experience was just as thrilling.

Hello. My name is Keinsuke. Today, I will introduce a teppanyaki restaurant called "Kasuiki" located in Kitashinchi. - Restaurant Atmosphere - Located in the heart of Kitashinchi, the small restaurant with only 8 counter seats has a cozy and intimate atmosphere. Despite being in Kitashinchi, the restaurant offers good value for money and is a place where you can enjoy a meal without feeling too formal. It is suitable for various occasions such as couples in their 20s or colleagues from work. Since it's a counter-only seating, you can watch the chef cook up close and even engage in conversations about the ingredients. The chef is friendly and approachable, making it easy for first-time visitors to relax and enjoy their dinner without feeling intimidated. - FOOD - - Recommended Kasuiki Course (9800 yen) The luxurious course at this price point in Kitashinchi is quite a good deal. Whether it's for a special occasion, a monthly treat after payday, or just a casual dinner, this course is versatile and suitable for various situations. < Course Lineup > - Seasonal appetizer - Foie gras daikon - Teppanyaki of domestic live abalone with liver sauce - Chopstick rest - Teppanyaki of Japanese beef fillet - Sukiyaki-style teppanyaki of Japanese beef loin - Rice, miso soup, pickles - Dessert If you have any dislikes, they are willing to accommodate your preferences, so feel free to let them know before the meal. I tried foie gras for the first time this year, and the lightly seared foie gras had a nice texture and wasn't as heavy as expected. When paired with a fragrant sweet red wine sauce, it created an exquisite flavor. The abalone was thickly sliced, offering a satisfying chewiness. The remaining liver sauce tasted amazing when mixed with rice. The beef on this day was from Kagoshima prefecture. The fillet teppanyaki and loin sukiyaki-style dishes were both outstanding. The fillet was incredibly tender and flavorful, while the loin, lightly seared and served on rice with egg, made for a delicious TKG (tamago kake gohan - raw egg over rice). The combination of sweetness and umami was superb. - Conclusion - It's rare to find a restaurant in Kitashinchi where you can enjoy such high-quality ingredients for less than 10,000 yen. I recommend making a reservation in advance, as even on a weekday evening, all seats were filled. Please check their reservation policy as they operate on a reservation basis from 12:00-18:00 and after 22:00. Overall, it was a delightful dining experience. Thank you for the meal. - Restaurant Information - Name: Teppanyaki Kasuiki Address: B1F JM Building, 1-5-31 Sonezaki Shinchi, Kita-ku, Osaka Access: 3-minute walk from Kitashinchi Station (JR) Phone: 050-5595-8244 Hours: 12:00-1:00 (Reservation required from 12:00-18:00 and after 22:00) Closed: Every third Sunday - Checkpoints - Customer Base: ■Solo male ■Male group ■Solo female ■Female group ■Students ■Families ■Elderly ■Couples ■Salarymen/OL Age Group: ■10-20s ■30-50s ■60s and above Remarks: Private rooms, Scenic view, Power outlets, WiFi, Waiting time, Reservation recommended, Near the station, Instagrammable, Quiet, Long stays allowed, Hidden gem, Diet-friendly *Please note that the information is based on the visit at the time, so please take it into consideration.

Located in the basement of a building in Kitashinchi, I visited this restaurant with a 2 pm reservation as dinner reservations were fully booked. I tried the recommended course (¥9800) which included: Seasonal appetizers (firefly squid, tai shabu), Foie gras and daikon in red wine sauce, Domestic black abalone teppanyaki with liver sauce, Spinach ohitashi, Wagyu fillet teppanyaki, Sukiyaki-style Wagyu sirloin, Rice, Miso soup, and Dessert (blue cheese cheesecake). The course offers a great value for under ¥10,000, with carefully selected premium ingredients that are cooked to bring out their best flavors. Each dish was delicious and made me want more. My favorite was the foie gras, with its crispy exterior and creamy interior, paired perfectly with the daikon soaked in foie gras fat. The blue cheese cheesecake was a unique and addictive dessert. The rare-cooked Wagyu fillet was perfectly seasoned and packed with flavor. The abalone with liver sauce and the sukiyaki-style Wagyu were also outstanding. The miso soup with plenty of tai fish was a delightful surprise. This restaurant guarantees satisfaction with quality that exceeds its price. Perfect for special occasions like anniversaries!

I made a reservation for a recommended course for my friend's birthday. We went on a weekday in the 6 o'clock hour, and there were two groups including myself dining. It was a small restaurant with only an L-shaped counter. All the courses were delicious. The abalone came with liver sauce, which we could dip in rice. I was always disappointed when I couldn't finish all the liver sauce, so I was very happy about this. However, the open washing area was visible during the meal, so I felt that it would be better if the washing area was not visible to the customers.

The other day, I visited Hanasui. The atmosphere of the restaurant was lovely, and the manager's kind demeanor was also very nice. The food was delicious, especially the sautéed abalone with liver sauce - it was truly impressive! Just when I thought we were moving on to the next dish, a spoonful of rice was served and I was told to mix it without worrying about appearances. I mixed it and tried it, and it was amazing. It wasn't quite like any risotto I've had before, but I can't quite describe it - it was just incredibly delicious and moving. The teppan was also polished beautifully, and the restaurant was clean. Considering the high level of the food, the price of 10,000 yen was very reasonable, and I thought it would be suitable for any occasion. I really enjoyed the meal and I'm looking forward to visiting again soon! Thank you for the wonderful meal! 🍽️

Dinner at Teppanyaki Hanasui, located about a 3-minute walk from JR Tozai Line's Kitashinchi Station. As a commoner who usually indulges in B-class gourmet, I occasionally aspire to experience A-class gourmet. However, the location of Kitashinchi seems to make me a bit nervous. The owner and chef, Ryuuichi Yasekawa, graduated from a culinary school and honed his skills at Hotel Granvia Kyoto before gaining experience overseas. In 2020, he finally opened a teppanyaki restaurant in Kitashinchi. The restaurant is hidden in the basement of a building. With a slightly nervous expression, I descended the stairs and was led into the restaurant beyond the door. Today's recommended course is the Hanasui Recommended Course priced at 9,350 yen (tax included). It includes seasonal appetizers, foie gras with radish in red wine sauce, domestic live abalone teppanyaki with liver sauce, intermezzo, teppanyaki of Japanese beef fillet, sukiyaki-style Japanese beef sirloin, rice, miso soup, and pickles, and dessert. The dishes are made with carefully selected ingredients such as A5 rank domestic wagyu beef and top-grade black abalone, focusing on bringing out the natural flavors of the ingredients without being limited to Japanese or Western styles. The chef particularly emphasizes the beef and abalone, using the highest quality available on the day without specifying the origin. The course meal is a steal, allowing you to enjoy top-notch ingredients without holding back. I requested a special menu for light eaters, and the chef kindly accommodated. The drink menu offers a wide selection including beer, wine, sparkling wine, sake, etc., at reasonable prices despite being in Kitashinchi. I started with a white wine from France, Chablis "Philippe Pacalet," which had a rich and fruity balance with a dry and refreshing taste. It's so good that I want to buy it for home drinking. Seated at the counter right in front of the teppan, I enjoyed the live cooking experience and the aromas. The chef's casual conversation and consideration eased my initial tension, leading to a lively exchange. I learned about the chef's passion for cooking and his impressive background. The restaurant has only eight counter seats, creating a private and adult-like atmosphere. It is popular for entertaining and dates. The first dish was Yukke-style Wagyu Tataki made with premium Kuroge Wagyu beef from Kumamoto, specifically the "Wao" brand's premium roast beef. The meat is incredibly tender and flavorful, with a mild and rich taste. The sauce made with sesame oil and egg yolk is smooth and not overpowering. The lingering sweetness of the meat is irresistible, enhanced by the refreshing aroma of shiso leaves. It's so delicious that I can't stop eating. The live cooking experience adds to the enjoyment of the delicious dishes. Teppanyaki allows you to watch the chef's skillful cooking while savoring the food. The sound of sizzling and the captivating hand movements make the dining experience special.

I had the concept that teppanyaki in Kita-Shinchi is expensive, but that was completely shattered! I discovered a teppanyaki restaurant called "Teppanyaki Hanasui" where you can enjoy course meals made with high-quality ingredients at a reasonable price in a casual setting. Located in Kita-Shinchi, this place offers a relaxing atmosphere where you can enjoy delicious meat without feeling too formal. It felt like a miracle to find such a great restaurant in Kita-Shinchi! I made a reservation and visited the restaurant. [Restaurant] Located about a 5-minute walk from Kita-Shinchi Station, the restaurant is situated on the basement floor. It is a small restaurant with around 8 counter seats, offering an elegant and stylish space that feels like a hidden gem. [Cuisine] In front of the counter seats, the chef had carefully selected luxurious ingredients lined up. You can enjoy watching the cooking process and the performance of the ingredients being prepared right in front of you. The course meal starts with seasonal sashimi from the Seto Inland Sea for the appetizer, and the main dish "steak" allows you to savor the rich flavor of fillet meat. Chef Hasegawa, who trained at a hotel, presents exciting dishes that will keep you entertained. [Today's Menu] - Hanasui Recommended Course: 10 dishes including appetizers, foie gras, abalone, and wagyu fillet. Priced at 9,350 yen for both lunch and dinner. [Appetizer - Wagyu Beef Tartare Yuke-style] - Made with special sauce (soy sauce and miso) and a bit of luxurious wagyu fillet meat. The flavor of the special sauce blends beautifully with the meat. [Appetizer - Sea Bream and Oyster Garlic Butter Grill] - The oyster from Aioi, Hyogo Prefecture, is plump and juicy, bursting with umami. The sea bream, grilled on a Hyogo-made teppan, has crispy skin and tender flesh. When topped with a rich garlic butter sauce, it becomes a delicious dish. [Foie Gras and Daikon Red Wine Saute] - Foie gras cooked with red wine sauce and daikon simmered in dashi broth, then sautéed in butter. The foie gras is tender and rich, with no unpleasant odor, perfectly complemented by the red wine sauce. [Domestic Black Abalone Teppanyaki with Liver Sauce] - Sauteed black abalone and eringi mushrooms with a special liver sauce made with mirin, white wine, soy sauce, and liver, enhanced with white truffle oil. The dish showcases the texture of the abalone, the aroma of the sauce, and the richness of the liver. [Spinach Ohitashi] - A gentle spinach side dish with a delicate dashi flavor. [Miyazaki A5 Grade Fillet Steak] - The main fillet meat has a perfect marbling ratio and is beautifully cooked to medium on the teppan. The one-piece presentation on the teppan gives it a powerful appeal. The fillet meat, served uncut as in teppanyaki style, is light and flavorful, with the meat's umami overflowing in your mouth.

Sometimes it's good to treat yourself to something nice. Meeting up at a time that's not quite lunch or dinner, I found this place with great reviews and decided to check it out. The last order for their fancy lunch menu is usually around 1:30 PM. It seems like their dinner reservations are hard to come by, but for lunch, it's a luxurious treat. The dinner course is quite reasonable, making it popular among customers.

I visited this steakhouse teppanyaki Hanasui for a birthday dinner. The cozy atmosphere and Chef Yasegawa's special dishes were enjoyable to watch. The restaurant offers a variety of carefully selected ingredients at very reasonable prices. When I mentioned my wife's many food dislikes during the reservation, they were happy to accommodate changes. Reservations are filling up until the end of the year, so it is recommended to check availability on Facebook or LINE and make a phone reservation if urgent. The restaurant is located near Osaka Station, in the basement of the JM Building on Shinmachi Hondori. The interior has an L-shaped counter with acrylic dividers for infection prevention, and is run by Chef Yasegawa and a female assistant. The menu is a set course for 9350 yen, including seasonal appetizers, foie gras, abalone, fillet steak, roast beef sukiyaki-style rice, miso soup, and dessert. The restaurant also offers a range of alcoholic beverages at very reasonable prices. The meal started with flounder sashimi, followed by a red clam soup, and then the highlight of the night - the teppanyaki dishes. The foie gras with daikon and red wine sauce was delicious, and the Japanese black abalone with liver sauce was a standout. The meal ended with fillet steak and roast beef sukiyaki-style rice, which were both incredibly tasty. The cozy atmosphere, delicious food, and reasonable prices make Hanasui a must-visit restaurant in Osaka.

I had the impression that having dinner in Kitashinchi is very expensive, so I haven't been there for many years. After reading the reviews of Hanasui, many people mentioned that despite being in Kitashinchi, it offers great value for money, so I decided to give it a try. Hanasui is located just a 1-minute walk from JR Kitashinchi Station exit 11-41, making it very conveniently located. The restaurant has a counter with 8 seats in the basement, creating a clean and cozy atmosphere. It's perfect for a small group dinner with close friends. The dinner course costs 9350 yen and requires a reservation. If you make a reservation by phone, you can get a 500 yen discount. Unlike typical teppanyaki restaurants that offer soup, salad, teppanyaki, and sorbet or fruit, Hanasui offers a unique experience. They first show you the luxurious ingredients they will be using, such as fillet with beautiful marbling, live abalone, and awabi. Watching the live abalone move around is quite entertaining. The course starts with seasonal appetizers. The flounder sashimi with ponzu sauce is thick and elastic, creating a delicious start to the meal. The clam and shirako soup is made with clam and bonito dashi only, and dipping it in yuzu pepper enhances the flavor. The foie gras and daikon in red wine sauce was cooked with mirin, soy sauce, and dashi, creating a delicious dish. The teppanyaki of domestic black abalone with liver sauce was cooked on the teppan and flavored with truffle oil, providing a delightful texture and umami flavor. The spinach ohitashi served as a palate cleanser, offering a gentle taste of Japanese cuisine. The teppanyaki of Japanese beef fillet was made with Miyazaki female beef, and the teppanyaki of Japanese beef loin in sukiyaki style was sweet and savory. The meal ended with rice, miso soup with clams, and blue cheese cheesecake. Despite not liking blue cheese, the cheesecake was moist and delicious. The warm tea served with dessert turned out to be Kanazawa's Kaga stick tea. Overall, Hanasui exceeded my expectations with its great value for money, diverse seafood options, and unique teppanyaki dishes. The chef was friendly and enjoyable to talk to, making it a truly blissful dining experience. I will definitely be returning to Hanasui for their exceptional teppanyaki in Kitashinchi.