Spring duck and watercress hot pot courseAromatic watercress and duck loin in a light, seasonal dashi broth

Availability:
March 2 (Mon) – April 30 (Thu), 2026
Weekday：17:30～22:00(L.O.21:00) /Saturdays, Sundays, and holidays：17:30〜21:00(L.O.20:00)

This limited-time spring nabe (hot pot) features fragrant watercress and duck loin, gently cooked in a specially prepared dashi broth.
Watercress, traditionally enjoyed as a garnish and known for its excellent pairing with meat dishes, is showcased here as the star ingredient alongside duck, creating a refined and seasonal nabe experience.
Ideal for dining with loved ones or for farewell and welcome gatherings, this two-month-only seasonal course is not to be missed. Reservations are accepted up to one day in advance, with a minimum of two guests.

RESERVE

～Course highlights～

Enjoy ingredients at their finest with our signature dashi

Our exclusive dashi — available only at Hanagoyomi — is prepared by combining dried bonito flakes and kelp, delicately seasoned with light soy sauce and sweet sake. This simple yet elegant broth enhances the aroma of watercress and brings out the natural richness of the duck, creating a harmonious balance of flavors.

For best enjoyment, we recommend briefly dipping both the watercress and duck into the broth, taking care not to overcook them.

The ideal moment to enjoy is when the watercress stems become tender and the duck changes color. Savor the ingredients as they are, allowing the seasoned broth to highlight their natural flavors.

Recommended condiments and finishing with soba

Adding the chef’s recommended lemon pepper introduces a refreshing citrus aroma and gentle spiciness, further enhancing the sweetness and umami of the duck fat. In the latter half of the meal, coarsely grated daikon radish may be added for a lighter, refreshing variation.

A sesame vinegar sauce is also available, allowing guests to enjoy different flavor profiles according to preference. To conclude the course, soba noodles are served.

Enjoy them as kamo nanban-soba, immersed in the remaining broth enriched with duck fat and the fragrance of watercress, savoring every last drop.

Course details

　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　

Availability	March 2 (Mon) – April 30 (Thu), 2026 ※Reservations：February 12 (Thu) – April 28 (Tue), 2026 Weekday：17:30～22:00(L.O.21:00) Saturdays, Sundays, and holidays：17:30〜21:00(L.O.20:00)
Price	¥10,000 per person (food only) ¥13,500 per person (food + 2.5 hours all-you-can-drink) *A service charge (10% of the total price) will be charged extra.
Menu	Appetizers, Sashimi,Hot Pot(Spring duck and watercress hot pot),Soba noodles,Dessert *The menu may be changed according to availability. *If you have any allergies , please feel free to contact us.
Notes	・Reservations are accepted up to one day in advance, with a minimum of two guests. ・Cancellation fees: 50% of the price for cancellations made the day before; 100% on the day of. ・Private rooms are available for an additional ¥3,000 (tax included). Please feel free to inquire regarding availability. ・※The photos are sample images.

RESERVE