01 / ABOUT THE PLACE
About this place
Hanaichirin suits both a proper meal of a set menu or rice bowl and an evening drink with udon. One diner who visited at night had already eaten, so ordered chilled udon as a snack alongside shochu. It came with simmered kōya-dōfu, or freeze-dried tofu, too. Their experience shows how naturally the restaurant’s dining-room and izakaya sides come together.
At lunchtime, options include set meals with salt-seasoned fried chicken, pork ginger stir-fry, tempura or sashimi. The menu describes these as coming with a small side dish, two kinds of prepared sides, pickles, white rice and miso soup—a satisfying choice when you want more than just a main dish. The tonkatsu is listed at 180 g, making it another option for those who value a generous portion. One diner found the pork ginger stir-fry strongly seasoned; it may appeal if you like a robust main dish with white rice.
A diner praised the freshness of the fish in the sashimi set, and another ordered the sashimi set meal. Other fish dishes mentioned on the menu include a daily buri-marinated rice bowl, simmered kalas-karei (barfin flounder) and fried small horse mackerel, widening the choice for a fish-focused meal. The daily specials can vary, so you might choose a familiar set meal or check the board on the day.
Udon comes in several styles, including chilled zaru, chicken nanban, curry nanban and nabeyaki. Zaru is a lighter choice, while chicken nanban and nabeyaki put warm udon at the centre of the meal. The egg-on-rice option is listed at 850 yen and comes with a small side dish, two kinds of prepared sides, pickles and miso soup; servings of egg rice are unlimited. It offers a different kind of lunch from a set meal built around a main dish.
Alongside meals, Hanaichirin offers beer, sake, chūhai and highballs. You could come for a substantial set meal or udon at lunchtime, or have a drink with a small dish in the evening. The menu makes it possible to choose a style of meal whether dining alone or with a group.
