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Hanazen, a tiny restaurant where reservations are essential, offers a Japanese dining experience hard to come by in this country. Coco and Kenji Horikawa, the husband and wife who own the place, make a wonderful team. Coco is a sake expert and Kenji is well versed in kaiseki, a specialized method of cooking that marks the seasons in Japan. On our visit, we loved the creamy, sweet fried eggplant; the leap-off-the-plate-fresh white tuna nigiri; and the carefully trimmed and sculpted vegetables in the takiawase, a dish of simmered roots, legumes, and squashes. Coco will pair each course with extraordinary sake. After you¹ve dined at the restaurant, you can sign the guest book and make reservations for one of Hanazen¹s monthly sake dinners. Dinner Mon.Sat.
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