I was recommended by a friend who is a fan of Hanare, saying it’s delicious in its own right, so we decided to go together.It’s located just across the street from the main restaurant. Upon opening the door, you enter a simple yet luxurious space with only six counter seats. A female chef and another male staff member welcomed us from behind the counter.That day, I was so engrossed in conversation that I can’t recall all the details about the dishes and ingredients, but a few items left a strong impression on me: the first dish of crab appetizer, the fourth dish of fresh squid and new onion somen, and the ramen and curry that concluded the meal.The crab appetizer reminded me of the main restaurant, with each ingredient standing out distinctly. It truly felt like I was at Seizan.The fresh squid and new onion somen was absolutely wonderful; I wished I could eat it forever. The slight sweetness and spiciness of the new onion, the gentle dashi, and the squid’s elegant ocean aroma and rich flavor blended together in an incredibly exquisite way. It was a complex and exceptional taste that couldn’t be described simply as "delicious."The ramen served at the end was made with broth from Amakusa’s local chicken, and it was a perfect example of what ramen should be in Japanese cuisine—light yet deeply flavorful, gentle yet robust.The curry featured minced duck, which provided a unique texture and enhanced the meat's sweetness. I learned that frozen curry for takeout is available both online and at the restaurant, and I couldn’t resist buying some to take home. However, the takeout curry is made with beef instead of duck, making it more akin to Seizan’s curry than Hanare’s (which I later enjoyed and found to be incredibly delicious!).Hanare’s dishes might be considered a bit more casual compared to the main restaurant. Especially with ramen, curry, and even sandwiches as the finale, it gives off a more accessible and modern vibe compared to the main restaurant’s clay pot rice.While the overall flow might not differ much from the main restaurant, the sequence of dishes—fried items after eel, followed by ramen, curry, and dessert—felt a bit heavy. It was satisfying but also slightly overwhelming. I thought it might be nice to have a palate cleanser in between, but perhaps the concept is aimed at a younger crowd? Considering that somen was served midway, it felt like there was an excess of carbohydrates.But still, Hanare is part of Seizan, and I left feeling that Seizan is truly wonderful.