ChefHanare, Melbourne
Aiko Tanabe.
Born in Melbourne, trained for eight years behind a twelve-seat counter in Tokyo, home to cook the kō with what this coast brings in.
576 kō in TokyoOpened Kō 1, 2024Six suppliers
The count
Five hundred and seventy-six seasons, before this one.
Eight years in Tokyo is eight turns of the year, and the year turns seventy-two times. Aiko cooked every one of them twice over: once to learn it, once to write it down. Hanare is keeping the same count, from the day it opened.
Tokyo8 years × 72
Hanare, Melbourne153 kō and counting
How she listens
In Tokyo the season tells you what to cook. Here you have to listen harder. The kō are how I listen.
Aiko Tanabe
Who she buys from
Six people, and the weeks they call.
Sea urchin
Tasmania, east coast
Kō 55 to 72
Southern bluefin
Port Lincoln, South Australia
Kō 37 to 48
King prawn
Spencer Gulf
Kō 1 to 24
Ocean trout
Macquarie Harbour
Kō 1 to 36
Oyster
Coffin Bay
Kō 46 to 65
Buckwheat
Tasmanian midlands
Kō 37 to 30
The rows lit are the ones in season this kō.
Reservations
November opens Thursday 1 October.
Bookings open at 10am on the 1st of each month, for the month after. October is full; the waitlist is open.
9days to go