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Built in 1889 (Meiji 22), this is the former residence of the Nakano Hanroku family, who prospered in the shipping and brewing industries and contributed to Handa City for generations.
In a space with history and elegance that can only be experienced in this location,
beautiful French solution cuisine using ingredients and fermented seasonings from the Chita Peninsula in Aichi Prefecture will be served with the
hospitality that only HANROK can offer.

CHITABIJIN SOBA

Chita Peninsula, Chita Bijin Soba

The cultivation of Chita Bijin Soba is based on the concept of “beautifying people and the environment,” using food recycling compost on fallow land in the Chita Peninsula, Aichi Prefecture, to grow and blossom in the landscape, and to let everyone enjoy the delicious soba harvested there, which is CHITABIJIN’s This is CHITABIJIN’s initiative.

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LUNCH or DINNER

Innovative course based on French cuisine, using carefully selected ingredients from Aichi Prefecture and the Chita Peninsula, and incorporating ChitaBijin Soba.

ランチ
¥ 7,260

A lunch course of creative French cuisine using ingredients from the Chita Peninsula and Chita Bijin Soba, carefully selected by the chef. (Consumption tax and service charge are included.)

ランチ(知多牛響コース)
¥ 9,900

A lunch course of creative French cuisine using ingredients from the Chita Peninsula and Chita Bijin Soba, carefully selected by the chef. (Consumption tax and service charge are included.)

Amuse

Entrée

Soup

Poisson

Viande

Soba

Grand dessert

Mignardrises

Café ou thé

Dinner
¥ 16,500

12dish course dinner menu of creative French cuisine using ingredients from the Chita Peninsula and Chita Bijin Soba, carefully selected by the chef. (Consumption tax and service charge are included.)

Amuse

Entrée

Soup

Crustaces

Poisson

Viande

Soba

Grand dessert

Mignardrises

Café ou thé

ご予約はこちら

Reservations

Our store is by reservation only.
Please make reservations by phone or by filling out the reservation form.
If you are a party of 8 or more, please contact us using the form below.

8名様以上のご予約はこちら
オンラインご予約

「絆・称賛・革新・伝承」

料理コンセプトは、「絆・称賛・革新・伝承」

我々が料理を生み出す上で一番大切にする事が4つ。
1つ目は『絆』。我々料理人が料理を創る事が出来るのも全て、自然・命。それらを紡いで下さる農畜水産業の生産者や漁師の方々、運搬業の方々…たくさんの方々に支えられ、初めて我々料理人が仕事ができる訳で、この『絆』を大切にし、感謝の気持ちを常に持つ事。

知多半島の新鮮食材

知多半島の新鮮食材

知多牛「響」

知多牛「響」

知多ルビーポーク

知多ルビーポーク

真古酌の薬師水

真古酌薬師水

こだわり食材

こだわり食材

Chef / 鈴木 孝典

Takanori Suzuki

Born in Aichi, Japan in 1987.
After working at Michelin-starred La Grand Thable de Kitamura and Rest K Yamauchi in Nagoya, he moved to France.
After training at Les Enfants Rouges in Paris, France, he returned to Japan and became the chef of HANROK in 2021.
While pursuing French cuisine, he has found a solution to his cuisine by incorporating buckwheat, one of the ingredients of the Chita Peninsula, into his dishes with his original sensibility.

Cuisine Concept
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News & Topics

At French Restaurant HANROK, Chef Suzuki uses seasonal local ingredients and seasonal presentation on his plates.