The entry-level omakase features seven pieces of nigiri sushi selected by Chef Okada based on daily fish arrivals. Reviewers emphasize watching the chef form each piece—the rice temperature, the angle of the nori, the precise amount of wasabi underneath. The course includes one hand roll, scallop, sea bass, and bluefin tuna at various fatness levels, finished with a choice to repeat your favorite piece.
Tips from diners
A €20 per person deposit is required—call ahead and they'll confirm what neta is in season before your booking.
Arrive 5 minutes early so the chef can start exactly on time. Cancellations must be made 24 hours in advance or the deposit is forfeited.
The premium experience starts with three hot or cold dishes chosen by the chef (recent menus have featured scallop, sea bass with salmon roe, and marinated tuna). The nigiri selection expands to eight pieces including otoro (premium fatty tuna), chuutoro, akami, smoked salmon, shrimp with caviar, eel, and squid. Finished with gyoku (savory omelet pudding) and matcha mochi.
Tips from diners
Request the anniversary or celebration menu when booking—the €130 anniversary menu includes extra dishes and runs longer (2+ hours).
Card only—they don't accept cash. The €40 per person deposit applies; book at least one week ahead for weekend slots.
Gyoku is a delicate tamago preparation that takes years to master—soft, custardy, and mildly sweet, it acts as a palate cleanser and final indulgence. This is where the chef's technique really shows; it's not just eggs and sugar.
Tips from diners
Gyoku is always included in the omakase courses. At-table prep means you experience the steam and aroma.
Order à la carte if omakase isn't available—typical pieces rotate daily but include bluefin in three fatness levels, sea bream, scallop, squid, and shrimp. Each nigiri is priced €5–€12 depending on the neta. The rice-to-neta ratio and hand pressure are what separates this place from high-volume sushi bars.
Tips from diners
Sit at the bar and chat with Chef Okada about which pieces are best that day—he'll explain sourcing and preparation.
The standout dish across reviews. Chefs source bluefin toro that melts on the tongue—the fat content and sourcing quality are why this is non-negotiable. Reviewers describe it as the piece that stays with you after you leave.
Tips from diners
If toro is available, order at least one—it's sourced fresh from specific Japanese suppliers and isn't always in stock.
Opened by a Japanese chef team who trained in Tokyo's finest restaurants, HANABi sits above Leidseplein and specializes in traditional Edo-style nigiri—each piece a study in rice temperature, neta sourcing, and hand-form technique. Chef Shunsuke Okada works in silence, the nori is seasoned with specific salts, and the experience lasts exactly as long as it needs to.
Book the €90 course on weekday evenings if you want a less competitive reservation window—weekends book out 4–6 weeks in advance.
They cannot accommodate gluten-free, vegan, dairy-free, or other dietary restrictions—discuss any needs before booking, as the set menus are non-negotiable.
Each seating lasts 90 minutes to 2 hours. Dinner seatings are at fixed times (usually 18:00, 20:00, 22:00)—confirm your slot when you book.
Page last updated: