Chateau Hanare
About Chateau Hanare
If you're looking for Modern restaurants in Los Angeles look no further. Chateau Hanare is known for having some of the best Modern in Los Angeles. Located at 8097 Selma Ave, Chateau Hanare is a ...show more
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Vegetarian and gluten free. Freshly scooped tofu served warm with wari-joyu. Freshly made at 5:30, 7:00, 8:30 and 10:00 pm.
Chilled edamame soaked in dashi.
Vegetarian and gluten free. Housemade nukazuke smoked and pickled vegetables.
Vegetarian. Assorted seasonal vegetables in a sesame dressing.
Vegetarian and gluten free. Royal fern sprouts, shiitake mushrooms, fried tofu in a spicy shichimi sauce.
Vegetarian. Assorted Japanese mushrooms and sundried daikon radish with yuzu zest.
Vegetarian and gluten free. Traditional rice balls made with spicy sauteed mustard greens.
Vegetarian. Shiitake, wakame, udon noodles and scallions in a konbu dashi broth.
Vegetarian and gluten free. Konbu dashi miso soup, wakame and scallions.
Gluten free. Chef's selection of fresh seafood and negi in a konbu dashi miso soup.
Kale, pine nuts, grapefruit, goat cheese, fried gobo chips, grapes, with yuzu-ponzu vinaigrette.
Topped with dashi gelée, sumiso, kaki, kaiware and oba.
Butter lettuce, baby arugula, jako, avocado, white sesame dressing, nori.
Vegetarian. Flash fried eggplant, mochi, pear and snowpeas in a konbu soy dashi.
Vegetarian. Daikon, konnyaku, shiitake mushrooms and cabbage, served in a konbu-dashi broth with saikyo miso.
Vegetarian and gluten free. Organic vegetables, lightly fried, served with yuzu and wasabi infused salts.
Vegetarian and gluten free. Tofu and mushroom fritter with seasonal vegetables in a mushroom sauce.
Gluten free. Assorted pickled vegetables.
Gluten free. Bluefin toro, smoked daikon pickles.
Gluten free. Avocado, white miso vinaigrette.
Avocado, shiso, okra, yuzu kosho soy.
Grilled wild conger sea eel, sweet shoyu cucumber.
Seasoned with aromatic rock salt.
Grilled washugyu beef, grilled seasonal vegetable, Japanese steak sauce.
Gluten free. 8 oz selection of A5 grade Japanese beef seasoned with rokkusuke salt.
Gluten free. Dassai 23 sake kasu miso grilled Berkshire pork loin, shishito peppers.
Gluten free. Grilled organic chicken on a bed of spicy miso with mitsuba.
Chef's fresh market selection 2 slices, 3 kinds of fish.
Chef's fresh market selection 2 slices, 5 kinds of fish.
Medium fatty Spanish bluefin tuna belly housemade sashimi soy.
Gluten free. Broiled Alaskan black cod marinated in saikyo miso.
Gluten free. ½ Maine lobster grilled, flash fried gobo, Asian pear, renkon chips, yuzu miso sauce.
Simmered octopus, namafu, seasonal vegetables, dashi broth, ito togarashi.
Gluten free. Salt grilled amberjack collar.
Gluten free. Salt grilled salmon collar.
Lightly seared salmon with garlic sansho pepper sauce and kaiware.
Gluten free. kyushu sea bream, cucumbers, pickled plums and myoga.
Kyushu amberjack in a white sesame sauce with scallions.
Spanish bluefin tuna and avocado in a wasabi soy dressing.
Gluten free. Fresh hokkaido scallop cubed in a truffle sauce with seasonal truffles and oba.
Gluten free. Hokkaido raw octopus tossed in vinegar with tosaka nori, wakame, fuji apple, konbu, sesame and pink pepper.
Chilled edamame soaked in dashi. (Vegan option available)
Housemade nukazuke, smoke and pickled vegetables.
Tossed in sesame dressing.
Royal fern sprouts, and fried tofu in a spicy shichimi sauce.
Japanese mushrooms, and sun dried daikon radish with yuzu zest.
2 slices, and 3 kinds of fish. Chef's fresh market selection
2 slices, and 5 kinds of fish. Chef's fresh market selection
Medium fatty spanish bluefin tuna belly.
Lightly seared salmon, garlic sansho, pepper soy, and kaiware.
Kyushu sea bream, cucumbers, pickled plums, and myoga
Kyushu amberjack in a white sesame sauce with scallions.
Spanish bluefin tuna, and avocado wasabi soy dressing.
Fresh hokkaido scallop cubed in a truffle sauce with seasonal truffles and oba.
Topped with dashi gelee, sumiso, plum, kaiware, and oba.
Butter lettuce, baby arugula, jako, avocado, white sesame dressing, and nori.
Tosaka nori, wakame, fruits, and konbu tossed in sesame oil dressing.
Flash fried eggplant, mochi, pear, and snowpeas in konbu soy dashi.
Mizuna, watercress, cherry tomatoes, red beets, and radish with yuzu dressing. Topped with fried gobo chips.
Simmered daikon radish served with seasonal vegetables on a bed of hatcho miso.
Assorted sauteed seasonal vegetables in kabocha squash in a hearty dashi broth.
Organic vegetables, lightly fried with yuzu, and wasabi infused salts.
Broiled alaskan black cod marinated in saikyo miso.
1/2 Maine lobster grilled, flash-fried gobo, asian pear, renkon chips, yuzu miso sauce.
Salt-grilled amberjack collar.
Salt-grilled salmon collar.
Season with aromatic rock salt.
Black angus beef, grilled seasonal vegetables, japanese steak sauce.
Grilled organic chicken on a bed of spicy miso with mitsuba.
Shiitake, wakame, udon noodles and scallions in a konbu-dashi broth.
Konbu-dashi miso soup, wakame and scallions.
Chef's selection of fresh seafood and negi in a konbu dashi miso soup.
Avocado and white miso vinaigrette.
Assorted pickled vegetables.
Bluefin toro and daikon pickles.
Avocado, shiso, okra, and yuzu kosho soy.
Grilled wild conger sea eel and sweet shoyu cucumber.
Grilled organic chicken on a bed of spicy miso with mitsuba. Served with miso soup, rice, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Salt-grilled collar. Served with miso soup, rice, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Salt-grilled collar. Served with miso soup, rice, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Seasoned with aromatic rock salt. Served with miso soup, rice, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Broiled Alaskan black cod marinated in saikyo miso. Served with miso soup, rice, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Organic vegetables, lightly fried with yuzu and wasabi infused salts. Served with miso soup, rice, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Minced and fried shrimp and onion wrapped in lotus root. Served with miso soup, rice, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Assorted sauteed seasonal vegetables in a hearty dashi broth. Served with miso soup, rice, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Assorted pickled vegetables. Served with miso soup, tofu, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Avocado, shiso, okra, and yuzu kosho soy. Served with miso soup, tofu, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Avocado and white miso vinaigrette. Served with miso soup, tofu, three daily obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Lobster, avocado, cumber and masago, and shiso. Served with miso soup, tofu, 3 daily Obanzai, salad (mizuna and watercress salad with yuzu bonito dressing), and edamame.
Chilled edamame soaked in dashi.
Nukazuke smoked and pickled vegetablesi.
Tossed in sesame dressing.
Royal fern sprouts and fried tofu in a spicy shichimi sauce.
Japanese mushrooms and sun dried daikon radish with yuzu zest.
Freshly scooped tofu served warm with wari joyu.
Topped with dashi gelee, sumiso, plum, kaiware, and oba.
Butter lettuce, baby arugula, jako, avocado, white sesame dressing, and nori.
Kale, pine nuts, grapefruit, goat cheese, fried gobo chips, and grapes with yuzu ponzu vinaigrette.
Tosaka nori, wakame, fruits, and konbu tossed in a sesame oil dressing.
Flash fried eggplant, mochi, pear, and snowpeas in a konbu soy dashi.
Daikon, konnyaku, shiitake mushrooms, and cabbage. Served in a konbu dashi broth with saikyo miso.
Organic vegetables and lightly fried. Served with yuzu and wasabi infused salts.
Tofu and mushroom fritter with seasonal vegetables in a mushroom sauce.
Two slices and three kinds of fish. Thinly sliced fresh fish.
Two slices and five kinds of fish. Thinly sliced fresh fish.
Medium fatty Spanish bluefin tuna belly. Thinly sliced fresh fish.
Lightly seared salmon with garlic sansho pepper soy and kaiware.
Kyushu sea bream, cucumbers, pickled plums, and myoga.
Kyushu amberjack in a white sesame sauce with scallions.
Spanish bluefin tuna and avocado in a wasabi soy dressing.
Fresh Hokkaido scallop cubed in a truffle sauce with seasonal truffles and oba.
Broiled Alaskan black cod marinated in saikyo miso.
Half Maine lobster grilled, flash fried gobo, Asian pear, renkon chips, and yuzu miso sauce.
Simmered octopus, peach, namafu, seasonal vegetables, dashi broth, and ito togarashi.
Salt grilled amberjack collar.
Salt grilled salmon collar.
Seasoned with aromatic rock salt.
Black angus beef, grilled seasonal vegetable, and Japanese steak sauce.
Dassai twenty three sake kasu miso grilled Berkshire pork loin and shishito peppers.
Grilled organic chicken on a bed of spicy miso with mitsuba.
Traditional rice balls made with spicy sauteed mustard greens.
Shiitake, wakame, udon noodles, and scallions in a konbu dashi broth.
Konbu dashi miso soup, wakame, and scallions.
Fresh seafood and Negi in a konbu dashi miso soup.
Assorted pickled vegetables.
Bluefin toro and smoked daikon pickles.
Avocado and white miso vinaigrette.
Avocado, shiso, okra, and yuzu kosho soy.
Grilled wild conger sea eel and sweet shoyu cucumber.
Assorted raw fish served over a bed of rice with goma dare sauce and nori.
Vegetarian. Shiitake mushrooms, wakame seaweed, udon noodles, and scallions in a konbu-dashi broth.
Vegetarian, gluten-free. Konbu-dashi miso soup, served with wakame and scallions.
Gluten-free. Chef's daily selection of fresh seafood and scallions in a konbu- dashi miso soup.
Kale, pine nuts, grapefruit, goat cheese, fried gobo chips, grapes, with yuzu-ponzu vinaigrette.
Gluten-free. Topped with dashi gelée, sumiso, plum, kaiware, and oba.
Vegetarian. Raw organic vegetables in a bed of edamame-sesame-tofu cream.
Romain, baby arugula, avocado, jako, white-sesame dressing, nori.
Vegetarian. Turnips, daikon, konnyaku, shiitake mushrooms, and cabbage, served in a konbu-dashi broth topped with hatcho miso.
Vegetarian, gluten-free. Organic vegetables, lightly fried, served with yuzu and wasabi infused salts.
Baked organic carrot on a bed of barley-miso mayonnaise.
Vegetarian, gluten-free. Mushroom fritter with seasonal vegetables in a mushroom sauce.
Raw spotted shrimp with yuzu-soymilk foam and ikura.
Toasted Japanese shokupan, topped with cherry blossom smoked uni.
Lightly seared salmon with garlic-sansho pepper sauce and kaiware.
Amberjack sashimi in a white sesame sauce with scallions.
Tuna and avocado tossed in a wasabi-soy dressing with nori.
Raw scallop and seasonal truffles in a truffle-ponzu sauce with oba.
Gluten-free. Seabream sashimi, cucumbers, pickled plums, and myoga.
Chilled edamame soaked in dashi.
Vegetarian, gluten-free. Housemade nukazuke pickled vegetables.
Vegetarian. Organic vegetables in a chilled rosemary-konbu broth.
Steamed egg custard served with seasonal truffles.
Savory housemade uni ice cream with fresh sea urchin.
Chef's fresh market selection two slices, three kinds of fish.
Chef's fresh market selection two slices, five kinds of fish.
Gluten-free. Broiled Alaskan black cod marinated in saikyo miso.
Gluten-free. ½ Maine lobster grilled, flash- fried purple potatoes, gobo, lotus root chips, yuzu miso sauce.
Salmon filet, rosemary-sage glaze, gobo, renkon.
Gluten-free. Organic chicken, sake-kasu miso, cresson, hydroponic watercress.
Lightly fried organic chicken, garlic-carrot-ginger marinade topped with Japanese tartar sauce.
Grilled washugyu beef, grilled seasonal vegetable, Japanese steak sauce.
Seared washugyu ribeye shabu sushi with garlic soy.
Build your own handroll with seasoned salmon roe.
Japanese roasted green tea with seasonal sorbet and hoji-cha crisp.
Choice of ice cream with sweet red beans and berries.
Assorted Japanese tea shortbreads.
Gluten-free. Scoop of premium matcha, hoji-cha, genmai-cha, earl gray or caramel.
Gluten-free, vegetarian. Scoop of rhubarb with strawberry, summer citrus, corn milk sorbet or soymilk sorbet.
Warm chocolate tart, with yamazaki whisky and kokutou ice cream.
Gluten-free, vegetarian. Lavender-marinated seasonal fruits with a soymilk sorbet.
Online Ordering Options
(See pickup options)Last updated March 19, 2020