Tonight, I’m enjoying innovative French cuisine in Iwaki City. I’ve been looking forward to visiting this restaurant for a while! ♫ Chef Harutomo Hagi graduated from the Tsuji Culinary Institute in France and has received numerous awards, including the Silver Prize at the Culinary Masters. That said, the journey from Kyoto, involving both the Shinkansen and local trains, is quite a trek. First, let’s toast with some champagne! ♡ 1. Sea Urchin, Junsai 2. Clams, Amadokoro 3. Green Peas, Sea Bream 4. Bamboo Shoots, Mountain Vegetables, Fugu 5. Flounder, Fermented Carrot 6. Yamadori Mushroom, Egg 7. Yanagi Octopus, Wild Udo 8. Mehikari, Young Seaweed 9. Bread (Homemade bread made from pesticide-free sun-dried wheat from Fukushima) 10. Sawara (Spanish Mackerel), Narukon 11. Fukushima Lamb (Strawberry Sheep), Butterbur 12. Strawberry, Mugwort 13. Herbal Tea 【WINE】 1. VINO SPUMANTE BRUT ITALIA 2. YOKA WINERY 3. Toropicalia Before the earthquake, the restaurant served classic French cuisine, but after the disaster, with fewer customers, they sought a new direction. They shifted from classic French using ingredients from all over the country to dishes that utilize local ingredients, which seems to have increased customers' interest in the region. It was a great meal! ♡
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