01 / ABOUT THE PLACE
About this place
“Pigeon / anise” appears on the menu as HATO’s signature dish, its name echoing the restaurant’s own. One diner who tried the pigeon and star anise wrapped in a spring-roll wrapper described the crisp casing giving way to the distinctive presence of the pigeon. Choosing the seasonal course with this dish in mind is one way to experience HATO’s style.
Seasonal courses feature dishes built around ingredients of the moment, with examples including summer vegetables, ayu sweetfish, summer venison and figs. Fukuoka-produced mascarpone with honey has also been featured, making the changing seasons part of the meal through to its finish. Some visitors have mentioned going back for freshly baked focaccia; others said they were full by the end of the course.
Drinks can be chosen to accompany the food: options include a 6-wine natural wine pairing, a MIX pairing of 3 wines and 3 non-alcoholic drinks, or a 4-drink non-alcoholic pairing. Diners who opted for a pairing have praised the drinks selected to match each dish, as well as the explanations. The range gives both wine drinkers and those who do not drink alcohol options to consider alongside the course.
