The lobby on the ground floor of the Hotel Hana in Paris separates a cozy bar from the Hanabi restaurant. The first allows guests to sip cocktails infused with Japanese alcohols (sake, umeshu, whiskey…) featuring key ingredients from the Land of the Rising Sun: sesame, matcha, salted plum, sansho pepper… A first taste before sitting down to eat.
The menu at the restaurant pays tribute to Japanese specialties and has been thought out by an expert in the field: Shirley Garrier, who is a culinary stylist, photographer, and foodie expert, working in tandem with Mathieu Zouhairi from The Social Food. Evolving throughout the day, the menu offers a bowl of udon for an English breakfast, a hamachi crudo, a fried fish (katsu style), a chirashi made with mastery, as well as a matcha Basque cake and a hojicha-infused tiramisu.
Overall, the Hotel Hana in Paris offers guests a unique dining experience that combines the traditional flavors of Japan with a modern touch by talented culinary experts.
