Second Night Added!

Step into Nichinan’s exclusive parlor on May 26 for the launch of our Omakase Series: Hanami: Sakura Bloom. This intimate 9-course dinner transforms Japan’s cherry blossom season into a culinary journey, blending traditional Japanese techniques with the best of New England’s spring ingredients.

Limited to just 14 guests, the evening features dishes like miso-marinated scallops with squid ink foam and A5 Wagyu served with fresh wasabi ice cream—each course designed to reflect the fleeting beauty of sakura season.

Featuring the creative contributions of up-and-coming chef Abby Iris, Hanami: Sakura Bloom is a celebration of spring’s arrival and the next generation of culinary talent.

As part of our new monthly private dining series, every detail is thoughtfully curated.

Seats are extremely limited. Reserve now for an unforgettable spring dining experience.

Tickets: $140 per person (includes tax and gratuity)

Need to Know
Drinks are not included
Dinner will start promptly at 6:00pm

MENU

first
MISO MARINATED HOTATE (SCALLOP)
WITH SQUID INK FOAM

second
SPRING SEAFOOD FLIGHT:
RAW OYSTER, IKURA CANAPÉ, SAKE NIGIRI

third
YAKITORI TRIO
CHICKEN HEARTS, BEEF TONGUE, KING OYSTER MUSHROOM

fourth
HIRAME (FLOUNDER) SASHIMI

fifth
LEMONGRASS SORBET

sixth
LOBSTER UDON

seventh
ABURI AG WAGYU
WITH WASABI ICE CREAM

eight
STRAWBERRY CAKE
WITH MATCHA ANGLAISE

ninth
CHERRY BLOSSOM CRÈME BRÛLÉE

Menu subject to change