At Hanasuki, the rhythm of the year is often felt through the pot.

With each season comes a different expression of nabe — Japan’s deeply comforting hot pot tradition, shaped by warmth, gathering, and the beauty of ingredients cooked at the table. While shabu shabu remains at the heart of Hanasuki, our seasonal nabe offerings have become a meaningful part of the experience: a way for guests to return and find something familiar, yet entirely new.

Over time, the menu has welcomed a range of seasonal variations, from the rich sweetness of sukiyaki to the bold depth of motsunabe, the savoury warmth of mentaiko nabe, the delicacy of oyster nabe, the generous abundance of sumo nabe, and the layered simplicity of mille-feuille nabe. Each one brings its own character to the table, shaped by the season and the feeling we hope to create around it.

These dishes are not simply menu additions. They reflect the changing mood of the year — what we crave in colder months, what feels restorative, what invites sharing. Some are robust and deeply savoury, others lighter and more delicate, but all are grounded in the same philosophy: thoughtful preparation, quality ingredients, and the quiet pleasure of a meal meant to be enjoyed together.

What makes nabe so enduring is not only its flavour, but its pace. It asks people to slow down, to sit a little longer, to cook and eat in company. There is warmth in that ritual, and at Hanasuki, it is something we return to season after season.

Our seasonal nabe selections continue to evolve each year, offering guests new reasons to revisit while honouring the comfort and generosity that define this style of dining.

At Hanasuki, the pot is always more than the pot itself. It is a reflection of season, of care, and of the shared table.