Uo to Sake Hanatare
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A basement seafood izakaya under Marunouchi's Kishimoto Building, Hanatare sources live shirasu daily from fishing boats at Yokosuka's Sajima Port — the kind of freshness rare in the business district. The assorted sashimi platter cycles through up to 13 local varieties selected each morning, from thick-sliced straw-smoked bonito to local octopus and name-ro (minced fish). The interior is warm and unhurried, with curtained semi-private rooms and counter seats. A curated lineup of 40 to 50 sake labels — including rare regional brands and the house-exclusive Shoryu Horai Junmai Ginjo — keeps things firmly in izakaya territory.
Address
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 2-chōme−2−１ Kishimoto Building, B1F
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Hours
TodayLast order: 22:00
Closes soon11:30 – 14:0017:00 – 23:00
MondayLast order: 21:00
11:30 – 14:0017:00 – 22:00
TuesdayLast order: 21:00
11:30 – 14:0017:00 – 22:00
WednesdayLast order: 22:00
11:30 – 14:0017:00 – 23:00
ThursdayLast order: 22:00
11:30 – 14:0017:00 – 23:00
FridayLast order: 22:00
11:30 – 14:0017:00 – 23:00
Saturday
Closed
Sunday
Closed
Features
Reservations recommendedNon-smokingCredit cards acceptedWheelchair accessibleBasement izakaya with counter and semi-private roomsPrivate rooms availableFresh local seafood and live shirasu40–50 varieties of curated sakeEnglish menu
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Sashimi
Live Shellfish
Grilled Dishes
Fried Dishes
Local Vegetables
Sake Snacks
Hand-Rolled Sushi
Finishing Dishes
Sashimi
Chef's Recommended 10-Fish Assortment
A luxurious platter of 10 locally sourced fish varieties chosen fresh each morning from the Yokohama Central Market — the showpiece dish at Hanatare.
Thick-Sliced Straw-Smoked Bonito (2 or 4 pieces)
Bonito lightly seared over straw for a smoky, caramelised edge while keeping the centre silky and raw. Available in two-piece or four-piece portions.
Local Octopus Sashimi (4 or 8 pieces)
Tender local octopus sliced to order. Available in four-piece or eight-piece portions.
Local Fish Namero
Minced local fish seasoned with miso, ginger, and green onion in the traditional Chiba fisherman style. Rich, aromatic, and best paired with sake.
Live Shellfish
Live Turban Shell — Sashimi or Grilled
Fresh turban shell served either raw as sashimi or flame-grilled in the shell with a soy and butter dressing. Choose your preferred preparation.
Steamed Shell-On Fresh Oysters (10 pieces)
Plump fresh oysters steamed in their shells, preserving their natural brine and sweetness.
Grilled Dishes
Dried Striped Hokkai Fish (Hokke)
Salted and sun-dried atka mackerel grilled until fragrant, with firm white flesh and a concentrated umami flavour.
Smoked Grilled Mackerel
Mackerel cold-smoked then charcoal-grilled, yielding a deeply savoury, richly fatty fish with a light smokiness.
Simmered Local Fish
Seasonal local fish braised in a sweet-soy dashi reduction — a comforting, home-style Japanese preparation.
Fried Dishes
Fried Horse Mackerel (4 pieces)
Classic Japanese aji-furai: fresh horse mackerel breaded and deep-fried to a golden crisp, served with tartar sauce and lemon.
Rare Bonito Cutlet
Panko-breaded bonito fried just long enough to crisp the coating while leaving the centre rare and tender — a creative Hanatare signature.
Octopus Kara-age with Kujo Green Onion
Crispy fried octopus pieces scattered with fragrant Kujo green onions. Light, chewy, and intensely flavourful.
Young Chicken Kara-age
Juicy young chicken deep-fried in a thin soy-seasoned coating until crunchy outside and tender within.
Large Fried Oysters
Plump oysters breaded and deep-fried — crisp shell, creamy mollusc centre. Best with lemon or tartare.
Local Vegetables
Local Vegetable Lightly Pickled Salad
Seasonal local vegetables briefly pickled in a light brine, retaining crunch with a clean, refreshing tang.
Salted Squid with Buttered Potato
Creamy hot potato topped with ikashiokara (fermented salted squid) and butter — a rich, classic sake pairing.
Kombu-Pickled Cabbage
Tender cabbage slices marinated with kombu seaweed, gaining a subtle oceanic umami and gentle saltiness.
Sake Snacks
Crab Miso
Rich, deeply savoury crab innards — a classic Japanese delicacy and the ultimate companion for a cold glass of sake.
Squid Salted and Fermented
Finely cut squid fermented in its own salt — intensely umami, slightly briny, best eaten in small bites.
Boiled Shirasu with Grated Daikon
Freshly boiled whitebait from Yokosuka, served beside cool grated daikon for a clean, subtle counterpoint.
Bonito Shuto
Bonito viscera cured in sake and salt (shuto) — a rare and intensely flavoured sake accompaniment.
Cod Roe with Grated Daikon
Lightly seasoned mentaiko-style cod roe paired with fresh grated daikon for a bright, savoury snack.
Dashi-Maki Tamago (Rolled Omelette)
Freshly rolled egg omelette made with rich red eggs and seasoned dashi stock. Available with toppings: shirasu, mentaiko, ikura, or Kujo green onion.
Hand-Rolled Sushi
Negitoro Hand Roll
Minced tuna belly with spring onion rolled in a crisp nori sheet — a simple, premium classic.
Toro-Taku Hand Roll
Fatty tuna with pickled daikon (takuan) in nori — the crunch and richness play off each other perfectly.
Ikura Soy Marinated Salmon Roe Hand Roll
Plump salmon roe marinated in soy sauce, bursting with brine and umami inside a nori cone.
Shirasu Ichimi Hand Roll
Fresh whitebait seasoned with ichimi (red chilli powder) rolled in crisp nori — light heat on a delicate fish.
Finishing Dishes
Shellfish Broth Grilled Ramen
Ramen noodles in a clear, deeply flavoured shellfish dashi broth, finished with a charcoal grill pass for a lightly smoky edge.
Shirasu and Pickled Plum Chazuke
Hot dashi poured over rice with whitebait and tangy umeboshi — a clean, warming finish to the meal.
Namero Chazuke
Miso-seasoned minced fish namero dissolved into hot tea-dashi over rice — a sailor's classic reinvented.
Seafood Bakudan Rice Bowl
A loaded donburi topped with an explosive combination of fresh seafood — the hearty option for a finishing course.