01 / ABOUT THE PLACE
About this place
At Hanada in Setagaya Ward's Todoroki neighbourhood, the traditional ritual of soba-mae—enjoying drinks and savoury appetisers before the soba arrives—unfolds at a deeply relaxed pace. Alongside classics like house-made salted squid (ika no shiokara) and fluffy rolled omelettes (Hanada no Atsuyaki Tamago), the menu features standout seafood such as aged sardine and diced tuna sashimi, as well as spear squid and rapeseed greens dressed in vinegar miso (nuta). Rooted in a background of running a sushi establishment, the kitchen's meticulous seafood plates pair naturally with sake, beer, or wine, providing one of the restaurant's greatest pleasures.
Tempura is another highlight not to be missed. The crisp, fragrant textures whet the appetite, whether you choose the kakiage seiro featuring small shrimp and mitsuba, the ten seiro served with a large prawn and four kinds of seasonal vegetables, or an assorted wild vegetable tempura including bamboo shoots and butterbur buds when in season. Richer dishes, such as grilled Tochio deep-fried tofu smeared with green onion miso or tender spare ribs braised in tamari soy sauce and balsamic vinegar, make it easy to linger over a drink at whatever tempo suits you.
To conclude an evening of drinks and small plates, neatly folded noodles take centre stage. The selection spans straightforward chilled seiro soba served with dipping broth, rich tsuke kamo seiro enriched with Zao Miyama duck, and refreshing bukkake soba topped with grated daikon radish and sakura shrimp. For those who have already indulged generously in appetizers, the kitchen thoughtfully offers a half-portion shime soba to round out the meal.
Hanada opens exclusively on Friday, Saturday, and Sunday evenings from 17:00 to 20:00. With both counter and table seating, the space maintains a quiet, composed ambience well suited to solo dining or an unhurried dinner conversation. Advance reservations are recommended when planning a visit.
