In the quiet residential area of Kodama-cho, Nishi-ku, Nagoya, stands the kaiseki restaurant "Hana Ichi." When I first stepped through the noren (entrance curtain), I had heard it was an exclusive place that required an introduction, so I never imagined I would end up visiting so frequently. Looking back, this marks my 26th visit. Drawn in by the delicious food and seasonal ingredients, I found comfort in casual conversations with Ginzo-san and the proprietress, and before I knew it, this restaurant had become a special place for me. This year, I hadn’t had many opportunities to visit. As work and plans piled up, the seasons changed, and suddenly June was upon us. "Oh, I haven’t been to Hana Ichi this year yet." There are many places I want to go, but my feelings towards Hana Ichi go beyond just wanting to eat. The atmosphere with Ginzo-san and the proprietress is uniquely comforting, like visiting a relative's home. This reservation felt especially anticipated. As I opened the door after a long time, I felt the warmth of the wooden counter. The paintings on the walls. The quietly flowing time. What made me happiest was seeing that both Ginzo-san and the proprietress were as lively as ever. A truly memorable restaurant is not just about the food. The unchanged smiles bring comfort, and the casual exchanges warm my heart. I was incredibly grateful to return to this place again this year. 《Today's Menu》 【Sashimi】 ● Tachiuo (beltfish) & Akagai (red clam) As a clam lover, just having akagai sashimi makes my heart leap. The unique aroma and delightful texture of the akagai. With each bite, the umami spreads, allowing me to feel the beauty of the season. The tachiuo had a refined fat that was truly magnificent. Its tenderness melted on my tongue, leaving a light aftertaste that was impressive. 【Cold Dishes】 ● Vinegared Miso (Nishigai, tentacles, asparagus) A must-have classic when visiting Hana Ichi. The balance of this vinegared miso is truly wonderful. It enhances the umami of the ingredients while bringing everything together. ● Junsai (water shield) The translucent, jelly-like junsai seems to reflect the coolness of early summer right in the bowl. Its bouncy texture is reminiscent of collagen, gliding smoothly down my throat. "Summer is approaching again this year." ● Kakuya A regional dish from the Tohoku region that I first learned about at Hana Ichi. I am always impressed by the meticulous chopping of cucumber, myoga (Japanese ginger), and takuan (pickled radish). This dish naturally comes to mind in the summer. 【Grilled Dishes】 ● Dashimaki Tamago (Japanese omelet) Another representative dish of Hana Ichi. The aroma of the dashi rises gently. With the first bite, the gentle umami slowly spreads. My recent favorite is to have it over rice. "My style TKG (Tamago Kake Gohan)"—this is truly delicious. Because it’s simple, the quality of the dashi and the cooking technique stand out. 【Fried Dishes】 ● Hanpen (fish cake) Simple dishes are the hardest to disguise. Crispy on the outside, fluffy on the inside. It may not be a flashy ingredient, but one bite reveals the careful craftsmanship. 【Simmered Dishes】 ● Nama Hijiki (raw hijiki seaweed), Aburaage (fried tofu), Kamaboko (fish cake) Whenever I see raw hijiki, I can’t help but order it. The crisp texture. The rich scent of the ocean that dried products lack. The umami of the dashi intertwines, gently permeating my body. This is what deep flavor truly means. 【Soup】 ● Sweet Yuba (tofu skin), Tofu, Snap Peas Miso Kasu Soup With a deep richness from the miso and sake lees, the aftertaste is surprisingly light. A gentle bowl that warms me from the core. I asked how it was made, but even if I gathered the same ingredients, I could never replicate this taste. I am reminded once again that a craftsman's skill lies beyond the recipe. 【Rice】 ● Tenmusu (tempura rice ball) ×2 A signature dish that cannot be missed when visiting Hana Ichi. For me, it is the best tenmusu in the universe. The perfect amount of air in the rice ball. The exquisite balance of salt. The wonderful harmony with the shrimp tempura. Because it’s simple, it cannot be disguised. No matter how many times I eat it, I can only say, "It’s still delicious!" ● Noodle Soup Extremely thin somen swimming in golden broth. The gentle and mild flavor quietly settles the aftertaste of the meal. While udon and soba are also appealing, this day’s noodle soup truly resonated with me. I believe the cuisine at Hana Ichi is not about addition, but rather "subtraction." It carefully draws out the charm of the ingredients without adding unnecessary elements. Savoring the seasons and thinking of people. Feeling the unchanged sense of security and being relieved by the lively presence of Ginzo-san and the proprietress. And I am grateful to be able to return to this counter once again. It is a cherished establishment. It was a great meal!! Until next time, "Take care!"
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