The omakase encapsulates the imagination of owner-chef Satoshi Kawakubo. Examples include grilled soymilk sesame tofu and sashimi enjoyed like a salad with lots of condiments. While meat is the main, Kawakubo adds vegetables from Yamanashi Prefecture, imparting a sense of season. Sake, shochu and wine, carefully selected at the brewery or winery, are one of the pleasures of Seki Hanare. Express a preference and Kawakubo will find a tipple that matches the flavour and aroma of your meal.