Sake no Hana: A Glimpse into Omakase Dining in London

Sake no Hana is Hakkasan’s sister restaurant located in The West End. The omakase setting takes place at 7:00 pm each night, featuring one chef for every two diners—ideal for a memorable date. Charming Chef Hideki elaborates on each ingredient, its origin, and provides insights on the best ways to enjoy each delectable bite, particularly as the sake begins to enhance the experience.

What is Omakase?

Omakase, translating to ‘I’ll leave it up to you,’ is a traditional Japanese dining experience where the chef curates and prepares a personalized menu in front of the diners. The menu evolves daily, influenced by seasonal ingredients. Our visit to Sake no Hana showcased artistic presentation, incredible flavors, and constant intrigue, complemented by a small carafe of Azure, Ginjo-grade (premium) sake, known for its fruity notes and crisp finish.

What Was on the Menu?

• Aburi shimesaba: Cornish cured mackerel with turnip. This dish serves as the Sakizuke, or appetizer, similar to an amuse-bouche.
• Hirame dashi: A konbu and bonito broth featuring turbot and grated yuzu. This represents the Atsumono, a broth made from fish and vegetables. Chef Hideki recommends wafting the aromatic steam towards your face for a full sensory experience.

• Suzuki: Hidaka konbu cured Cornish seabass—this was the first of the 11 Nigiri pieces served during the meal. Chef Hideki grated fresh wasabi using a shark skin board to maximize flavor.
• Hamachi: Zeeland yellowtail accompanied by winter truffle.
• Zuke maguro: Koji-fermented Japanese tuna.
• Ika: Cuttlefish with Oscietra caviar.

• Japanese o toro: Fatty tuna topped with salty, milky caviar.
• Langoustine ‘aburi’: Scottish langoustine dressed in citrus soy sauce, miso, and flying fish roe.
• Chu toro: Medium-fatty Japanese tuna.

• Hotate: Scottish divers scallop.
• Toro dog: Japanese tuna with shiso and takuwan, wrapped in seaweed.
• Unagi: Irish ‘ikejime’ eel, marinated in soy sauce and blow-torched.
• Akadashi misoshiru: Nagoya red miso soup enhanced with Okinawa seaweed.

Make It Happen

The omakase experience at Sake no Hana is priced at £135 per person, with an optional paired sake flight available for £45. For reservations, contact reservations@sakenohana.com or call 02079258988.