An Italian restaurant located on Hunterbashi, Minami-ku, Kobe. It was founded in 2011 as "Osteria Hanatani," and has moved to its current location since 2016. The name of the restaurant has been changed to "Ristorante Hanatani."
The owner-chef, Mr. Kazuhiro Hanaya, trained at restaurants like “Listrante Porta Azuro”, “Listrante Raffinato”, and “El Laconde Taketuchi” before opening our restaurant.
When I saw their website, I was a bit worried that they might be a bit sickly. But when I actually met them in person, I found that they are a very kind and pleasant person.
Although they work in a silent and indifferent manner, they are extremely interesting when they talk.
Reservations were made at 6:30 p.m. on a weekday. The main dish ordered was a course consisting of Kyoto-aged Kansai-aged Butama beef (7 items) plus a pairing dish.
First, let's toast with a sparkling drink.
◎몬테 달로라 비노 다 세테
Flavors of grapefruit and lemon zest.
A very refreshing toast was held.
Italiano, Sparkling from the province of Veneto.
Galagene, Marvajia.
◎ 옥수수 무스
A mousse that fully captures the flavor of corn, soft and smooth. It's delicious from the very first bite.
The sweetness of the corn is further enhanced by the salt.
The cream is also rich and delicious.
◎ 레몬을 넣은 빵
A bread that fully captures the lemon's sourness and the skin's bitter taste.
This is also delicious.
◎ペルシュウ定食
2년의 숙성 기간을 거친 국산 생 햄입니다. 진한 숙성 향과 풍부한 맛이 특징입니다. 한 입 크기로 포장되어 있어 정식 식사처럼 즐길 수 있습니다.
What fits well is Kume Sakura. It’s a Japanese sake with an extremely strong sour taste. It resembles shochu in flavor.
○Kumiko Sakura Kalsis 60 – Original sake from Kimoto. Fermented with fire. R5BY
The acidity is extremely strong, making it difficult to drink alone. However, when paired with aged ham, it becomes quite different. Surprisingly, it works well together.
This is a new discovery for me, and it will be very useful in my future dining experiences. I'm extremely happy about it.
○모르텔리토 비아리아
Macadamia, aroma of watermelon and sunflower seeds. A strong acidity.
This zucchini carpaccio paired perfectly with a delicious side dish.
White from Sicily. A Muscat-type Moscato di Noto, 100% pure.
◎2種類のキュウリを使ったカルパッチョ
Kensaki ika, served with finigan lym, seasoned only with salt. A refreshing calamaro that evokes the feel of summer.
Finger limes have a crunchy texture that is absolutely delightful. The flavor is strongly reminiscent of lime.
Salt enhances the sweetness of the eel, while the bitterness of the green cucumber complements each other perfectly.
○Bonavita Rosato 2022
Sicily's Rosé.
A gentle aroma and a moderate acidity. A balanced tannin profile.
This dish pairs well with trout.
Nerello Mascalese, Nerello Capuzzo, Notella.
◎淡路産鱧のフリットと白茄子。
We serve this dish with a sauce made from fermented tomatoes and shiitake mushrooms.
The plump trout has well-cut bones, making it fluffy and easy to eat.
Additionally, white eggplants are voluminous with a high water content, making them extremely fresh and juicy. They are also sweet.
○フシマパン
This is ordinary.
Here, a drink is poured into glasses to accompany the next pasta dish. The chef suggested to try it out!
The sourness is strong, and it definitely has a taste similar to that of mirin.
The image of Kume Sakura flashed through my mind just now.
Additionally, I have previously tasted ancient rice-based alcohol, which has a somewhat similar taste. This is my response.
The chef gave a witty response. The answer is ↓
○ 久米桜 なんとなく、青れもんドオ きもと純米原酒 山田錦50 一火 R5BY
Anyway, it's a Japanese sake with a strong sour taste.
I thought definitely there would be lemon in it! But turns out there isn’t.
◎ソルトレモン・タンメイパスタ
Pasta with an abundant amount of Tang ink applied.
Despite the strong sour taste brought on by salt and lemon, the overall flavor is smooth thanks to the cream.
The pasta is Talian. It’s a type of taglioline that is popular in the Piedmont region. It’s a pasta with rich egg yolk flavor, and it has a unique texture, reminiscent of Cap Nutdoll.
At Remon-do, the sourness and umami flavors are enhanced.
◎Bressan Ego 2019
A slightly berry-flavored taste with a spicy aroma, it has a very distinctive flavor. But it’s delicious.
While the fruitiness is minimal, this flavor itself functions as a spice. It combines perfectly with aged Butama beef steaks. It’s like raw pepper.
The scent of cedar is also very strong. When I told the chef about this, he even took a bite while cooking and said, "Indeed." It's truly delightful to be able to share the aroma and taste with someone else.
Red of Friuli-Venezia Giulia.
Each bottle is signed by hand.
Cabernet Franc, Sangiovese.
◎ Kyoto-style beef from Kansai region, aged for 2 months
The vivid red color of the meat is absolutely stunningly beautiful.
The cooking degree of the dish is rare. It is served simply with a red wine sauce and salt.
Amazing umami. The more you chew, the more juices from the meat flow out.
Because it contains red meat, it seems like you can eat as much as you want. However, this is a sufficient amount to fully enjoy the rich umami flavor of the ingredients.
◎ Yukashi 2-year aged sweet potato
This is the side dish for the steak.
A product that has been aged in a snowy room for two years. It’s extremely sweet.
I have eaten here before at other restaurants, but it's definitely one of the sweetest desserts I've ever had. This is undoubtedly a dessert.
◎마르코 데 바르톨리, 부쿠라름 파스키토 디 판텔레리아, 솔레 다고스토 2021
A Sicilian dessert wine with a aroma reminiscent of raisins. Added separately from the pairing.
Zuibibo.
◎ Peach compote, basil gelato
The peach compote is fresh and very juicy.
It has a solid sweetness, making it extremely delicious.
This is my first time enjoying a gelato that uses basil extensively. The aroma of basil and its refreshing taste enhance the sweetness of the peach flavor.
The inside of the mouth is also completely reset.
◎ 아삼티, 고르곤조라 치즈 케이크
After-dinner tea and pastries.
A taste of richness and natural sweetness, along with the relaxing aroma of a red tea.
Very relaxing.
The cheesecake is also really delicious.
After consuming the above items, the total amount paid was approximately 30,000 yen.
There were also new discoveries in terms of food, and it was possible to study while enjoying this amount of money.
The restaurant has many empty seats, so I think it’s a hidden gem.
All the dishes were extremely delicious.
Once again, I am here.
Thank you for your hospitality.
