Hannah Japanese Restaurant

Savouring the last bits of Summer☀️🌋 Peeking into our new dishes on the Summer Menu 😍

📸 Featured:

• Hannah Fish & Chips 🍟
- Thin Purple Potato Chips, with Crispy Scales Amadai wrapped inside
- With Smoked N25 Caviar and Aged Balsamic Yuzu Miso

• Grilled Lobsters 🦞
- Scottish Lobsters grilled together with Umami butters made from Bonito Flakes and Konbu
- Served with Kyoto White Miso and specially crafted Tom Yum Sauce

• Shio-Koji Scallops
- Scallops marinated with Shop-Koji
- Served with XO Bonito Sauce and Chicken & Clams Stock

• Ramen Noodles 🍜
- Served with Ramen stock made from Chicken and Iberico Ham Bones
- Topped with Miso-marinated Iberico Pressa and Rainbow Chard

• Balfego Tuna Tartar 3 Kinds 🐟
- Shoyu Zuke Akami (Marinated Tuna Akami)
- Aburi Chutoro (Seared and Smoked Tuna Chutoro)
- Ootoro Tartar (originally rich and flavour Otoro)

• Crab Rice 🦀
- White Crab Meat with Crab Stock
- Served with 72-Hour-Slow-Cooked Abalone and Marinated Ikura Salmon Roes

• Hassun Starter Selections 🧺
- Tofu Cream with Minced Langoustine and Tosazu Jelly
- Tomorokoshi Corn Jelly
- Aubergine with Black Figs
- Chawanmushi with Mixed Mushrooms, bacon and cheese
- Sabazushi (Vinegar-marinated Mackerel Sushi

Which ones have you tried or would you like to try? 😍

DM us for more details on the Menu or Link-in-bio to make a booking with us 🥰

#2024

We’re looking for passionate and energetic chefs to join our kitchen team on this unique culinary journey.

You’ll be working beside our Owner/Head Chef Daisuke who

has 27 years of cooking experience across Michelin-Starred

Kitchens in Japan and London, and gained his Michelin Plate this year for his very own restaurant Hannah. Our team aims to provide a more complex and authentic experience for our guests by integrating the fine Japanese and European elements. And this is the ideal time for you to be a part of this

Personality is a must and experience is a plus.

If you’re interested, please email your CV to [email protected] and we’ll be in touch with successful candidates shortly to arrange interviews and trials.

New on the menu 💥Fish & Chips🔥
Amadai and Thin Purple Potato, with Smoked Caviar and Vintage Balsamic Vinegar and Yuzu Miso, and a touch on Masala Spice 😍

Incredibly honoured to be featured in the 🔥 Thank you so much Mr Hayward for visiting us and sharing about your dining experience!!

Received our restaurant review from the great 🔥 Thank you so much for visiting us 🙏🏻

Peeking into our new courses on the Spring Menu🍃🌸

• Grilled A5 Wagyu Sukiyaki 🔥
- with Onsen Egg and Mixed Mushrooms
- Served with Sukiyaki Sauce

• Fresh Icelandic Sea Urchin 🦔
- served with Tosazu Jelly and Fresh Peas

• Hannah Chirashi ❤️‍🔥
- 10 Sushi-Omakase-Courses combined in One Bowl
- 10 Kinds of Fresh Fish Prepared in Different Ways including Grilled, Deep Fried, Tataki..
- Served Together with Matured Fish Soy Sauce

• Grilled Lobster 🦞
- Native Lobsters Grilled w/ Umami Butter
- w/ Mixed Miso Sauce made from Kyoto White Miso and Lobster Corail
- Served together with Lobster XO Sauce

• Starter Selections of 5 Kinds 🧺

Which ones have you tried or would you like to try? 😍

DM us for more details on the Menu or Link-in-bio to make a booking with us 🥰

#2024

Peeking into our new courses on the Spring Menu🍃🌸

• Starter Selections of 5 Kinds 🧺

• Grilled A5 Wagyu Sukiyaki 🔥
- with Onsen Egg and Mixed Mushrooms
- Served with Sukiyaki Sauce

• Smoked Ikejime Hampshire Trout 🐟
- served with Tosazu Jelly and Fresh Peas

• Hannah Chirashi ❤️‍🔥
- 10 Sushi-Omakase-Courses combined in One Bowl
- 10 Kinds of Fresh Fish Prepared in Different Ways including Grilled, Deep Fried, Tataki..
- Served Together with Matured Fish Soy Sauce

• Grilled Lobster 🦞
- Native Lobsters Grilled w/ Umami Butter
- w/ Mixed Miso Sauce made from Kyoto White Miso and Lobster Corail
- Served together with Lobster XO Sauce

Which ones have you tried or would you like to try? 😍

DM us for more details on the Menu or Link-in-bio to make a booking with us 🥰

#2024

Jeux Jeux x Hannah 🫶🏻
Noto Peninsula Earthquake Charity Event🎐

Friday 2nd February & Saturday 3rd February

Jeux Jeux Okonomiyaki Restaurant📍

On these two days, chef from will be participating in making and perfecting the Okonomiyaki and other dishes in Jeux Jeux. If interested guests would also be able to watch a Kaiseki-focused talented owner chef immersing himself in the making of Japanese Street Food, which was actually the very beginning and important base of the foundation of Hannah Restaurant.

All profits earned from Jeux Jeux in these two days will be fully donated to Ishikawa Prefecture to help with those affected.📌

Small steps make big difference. To help through dining with us, please kindly book a table through Opentable. Walk-ins are also welcome provided enough availability.

DM us if you would like to have more details or information regarding this upcoming charity event. We look forward to seeing you this weekend.

**Further on, there is a Sushi Kaiseki Charity Dinner upcoming on the 6th February hosted by Chef and chef , featuring dishes at the peak of flavour, in accordance with the Japanese philosophies of “Shun” and “Chisan Chisho”🔥**

Late Autumn Menu is out🔥
Slowly stepping into winter season with each bite bursting out unique flavours❤️‍🔥

• Starter Selection of 5 Kinds

• Matsutake Mushroom Sushi with A5 Wagyu

• Autumn Roll
- w/ Sea Urchin and Chestnut

• 3 Kinds of Fresh Sashimi🐟
- Scallops w/ Tosazu Jelly
- Sea Bream Tataki
- Ootoro w/ Seaweed Soy Sauce

• Amadai Matsukasa-Yaki🔥
- Crispy Scales Japanese Tilefish w/ Yuba Tofu Sauce

• Udon Noodles 🍜
- w/ Crab meat, Matsutake Mushroom, Bottarga Roe, Chive oil and Yuzu

• Grilled Lobster 🦞
- w/ Yuzu Kosho Butter and Slow-cooked Sukiyaki Egg Sauce
- Served together w/ Truffles

• Charcoal Grilled Duck 🦆
- w/ Duck Liver Sauce
- w/ Aubergine Miso and Figs Pine Nuts
- Duck soup w/ Sesame Tofu

• Sea Urchin, Wagyu & Girolles Donabe Rice🍁
- Served together w/ Reserved Wagyu Sauce

• Assemblage Tea Ice Cream 🍨
- Infused w/ roasted Japanese Tea and English Tea
- w/ 20 Years Aged Black Mirin

Stepping into the fall 🍂Experience our Autumn menu with your special ones🧡

• Autumn Starter Selection

• Matsutake Mushroom Sushi with Ootoro Aburi 🍣

• Seared Scallop 🦀
- w/ Brown Crab Meat and Crab Sauce

• 3 Kinds of Fresh Sashimi🐟

• Amadai Matsukasa-Yaki🔥
- Crispy Scales Japanese Tilefish
- w/ Yuba Tofu Sauce

• Grilled Lobster 🦞
- w/ Autumn Truffle
- w/ Yuzu Kosho Butter and Mixed Mushroom Purée

• Charcoal Grilled Duck 🦆
- w/ Duck Liver Sauce
- w/ Aubergine Miso and Figs Pine Nuts
- Duck soup w/ Sesame Tofu

• Sea Urchin, Wagyu & Girolles Donabe Rice🍁
- Served together w/ Wagyu Sukiyaki Sauce

- Assemblage Japanese Tea Ice Cream 🍨

- Wagashi Selection 🫘

Late Summer menu just out! Taking the dining experience to another new level🔥

- Refreshing Dripped Tomato Water 🍅

- Seasonal Starter Sections of 4 Kinds

- Chawanmushi with Smoked Slow-cooked Iberico

- Langoustine with Avocado🥑
* Served with N25 Caviar and wasabi

- Tsukuri 🐟
* Sea Bream Tataki
* 54-times-cut Cuttlefish
* Ootoro with Seaweed Soy Sauce

- Amadai Matsukasa-Yaki 🔥
* Crispy Scales Japanese Tilefish with Yuba Sauce and summer mushroom

- Soba Noodles🍜
* with Scallop Tempura and 6-Year Aged Kaeshi Stock

- Grilled Lobster 🦞
* with Yuzu Kosho Butter and mixed Mushroom Sauce

- Charcoal Grilled Wagyu Beef 🔥
* Served together with Wagyu Tartare and Wagyu soup with Sesame Tofu

- Cornish Dover Sole Rice with Summer Vegetables❤️‍🔥
* Served with Rice Crackers and Summer Vegetables prepared in different ways

- Assemblage Japanese Tea Ice Cream 🍨
* Infused with 3 different kinds of Japanese Tea, served with 20-Year Aged Black Mirin

- Watashi Selection 🍊
* 4 kinds of homemade desserts

Visit us and explore an authentic dinning experience with your special ones ❤️

DM us for more details on the Menu or Link-in-bio to make a booking with us 🥰

Skilled knife work is a prerequisite in most Japanese dishes where many ingredients are eaten raw, such as sashimi and tataki. Chef Proprietor Daisuke Shimoyama has dedicated his career to undergo rigorous training and to fine tune his skills in the art of cutting

One of the five methods of cooking in Japanese cuisine, Grilling & Frying is a common method of cooking in which food is heated by placing it directly over a flame.

Our Summer menu includes Sea Bream scored and charcoal grilled, to make it extra crispy, and topped with Daiko Oroshi (grated Japanese white radish) and ginger.

We always believe in finishing off your meal on a high. Our selection of Wagashi homemade made desserts are presented in a traditional wooden stand:

- Orange Jelly, made with fresh orange juice
- Japanese Matcha Scones with homemade sweet azuki red bean paste
- Tea Flavoured Cheesecake which are light, airy, and and deliciously creamy
- Homemade raisin cake with chestnut

Tender, buttery Ootoro (fatty tuna belly) We source our Ootoro from Spain in our Tsukuri (sashimi) course which includes white fish and Cornish cuttlefish this season.

Katsuramuki. The Japanese art of peeling long, continuous, paper-thin sheets from cylindrical vegetables.

Still reminiscing about our four hands dinner at last week. Thank you to .benyon and the entire amazing team at Behind for having us!! Thank you also to all the guests who came to support us. We had a great time collaborating with Andy and even managed to set off the fire alarm to announce our arrival! 😂🔥

The beauty is in the detail.

The skin of this Sea Bream is evenly scored, releasing fat and oil when put on charcoal. Combined with intensive smoke the fish absorbs a unique, smoky flavour

This dish is an amazing combination of crispy skin and smoky, raw fish and is part of our 11 course Omakase menu.

More highlights from our summer menu: Morel Mushroom wrapped with sesame sushi rice and grilled wagyu cubes. The season for these highly prized beautiful morels are coming to an end so this is the time to enjoy them.

We are so excited about our 4 hands dinner with our friend .benyon at next week where we will be serving a unique 8 course fish-focussed Omakase menu. More details on the event via the link in bio.

Our selection of daily Tsukuri (fresh sashimi) is elaborately prepared by Chef according to the seasons. On our current menu, the selection includes sea bream, Cornish cuttlefish and Ootoro from Spain.

Hannah is located 5 minutes from Waterloo or Westminster stations in County Hall. We serve an 11 course or 6 course tasting menu, Wednesday to Sunday.

Find us in the Michelin Guide.

Beautifully light and nourishing, this Sea Bream Tataki is charcoal grilled intensively on the skin side, making it extra crispy while the meat remains rare and tender. Served with Summer Ponzu made with Bonito flakes and citrus.

Book your table via the link in bio.

Matured Tare sauce made with sake, mirin and soy. We've been modifying and topping up our house Tare sauce since 2017, when Hannah first opened.

Stepping up our game and bring out our new menu which represents a more diverse Japanese food culture. Perfect transition from Spring to Summer🌱

- Refreshing Dripped Tomato Water 🍅

- Seasonal Starter Sections of 5 Kinds🪹

- Spider Crab Chawanmushi 🦀
*Served with Smoked Monk Fish Liver Sauce and N25 Caviar

- Morel Mushroom Sushi 🍣
* Morel wrapped with Sesame Sushi Rice and Grilled Wagyu Cubes

- Tsukuri 🐟
* Sea Bream Tataki
* 54-times-cut Cuttlefish
* Ootoro Tuna with Seaweed Soy Sauce

- Ramen Noodles🍜
* with Seared Scallops and Spring Vegetables. Served in complex and mixed Clam Stock

- Grilled Lobster 🦞
* with Yuzu Kosho Butter and mixed Mushroom Sauce

- Abalone Katsu 🤤
* Served with Abalone Liver Sauce and Grilled Baby Onion Purée

- Charcoal Grilled Wagyu Beef 🔥
* Served together with Wagyu Tartare and Wagyu Beef soup with Sesame Tofu

- Eel Kabayaki Rice with Summer Vegetables❤️‍🔥
* Charcoal Grilled over 1kg-sized Live Eel, served together with a variety of Summer Vegetables prepared in different ways

- Assemblage Japanese Tea Ice Cream 🍨
* Infused with 3 different kinds of Japanese Tea, served with Kinako Powder and Matcha Powder

- Watashi Selection 🌰
* 4 kinds of homemade desserts

Visit us and explore an authentic dinning experience with your special ones ❤️

DM us for more details on the Menu or Link-in-bio to make a booking with us 🥰