Nestled in a residential area of Iwaki City, Fukushima, the charming house restaurant HAGI boasts an impressive reputation, having won the Tabelog Award Silver for four consecutive years (2023-2026), recognized as one of the top 100 French restaurants in the East, and holding a remarkable Tabelog rating of 4.42.The spacious Western-style house creates a unique and special atmosphere.Chef Harutomo Hagi, born in Iwaki City in 1976, opened the restaurant in 2000 after training in France. Following the Great East Japan Earthquake, he committed to the philosophy of showcasing Fukushima's exceptional ingredients through exclusive French cuisine. In 2013, he had the honor of cooking for the French President and the Prince of Monaco, marking a historic moment. He has also received the Master’s Silver Award from the Ministry of Agriculture, Forestry and Fisheries, making him a true treasure of Fukushima.Taking full advantage of its location—just 15 minutes from the fishing port and 10 minutes from the fields—HAGI sources fresh ingredients like Iwaki's Mehakari, Ise lobster, and natural tiger pufferfish soft roe by participating in local auctions. The commitment to freshness is evident in every dish, with ingredients described as "before rigor mortis" and "harvested at 4 AM."▶ Access & Basic InformationApproximately 15-20 minutes by taxi from Iwaki Station / 171-10 Onikoshi, Midai Sakai Town, Iwaki CityReservation only (phone reservation) / 10 counter seats, private reservations available / Non-smoking / Parking for 6 carsOpen daily at 18:15, with dinner starting at 18:30 (all at once) / No regular holidays (closed on days without reservations)Cards accepted (VISA, Master, JCB, AMEX, Diners) / QR code (PayPay) accepted / No electronic money⚠️ Cancellation policy: 30% charge from 7 days prior, 100% on the day or the day before. The entrance is locked 15 minutes before arrival.▶ About the CourseThe "FUKUSIMA Course" (JPY 23,958) features seasonal ingredients from Iwaki and Fukushima, including local specialties like Mehakari, green peas, flower zucchini, corn, and knife fish. The main cooking method is wood-fired grilling, using gentle flames from oak wood to create a fragrant finish, sometimes enhanced with grape pruning branches. The homemade bread made from pesticide-free, sun-dried wheat from Fukushima, paired with fermented cream from Jersey milk, encapsulates the restaurant's philosophy.▶ FUKUSIMA Course■ Junsai, Sea Urchin, Pufferfish, Yuzu Sprouts Combining natural Fukushima junsai with sea urchin and pufferfish broth, garnished with yuzu sprouts. A refreshing summer dish that highlights the umami of the pufferfish, served with large, crunchy junsai and sea urchin.■ Botan Shrimp, Okra, Sweet Sake, Kame no O Freshly caught botan shrimp with great texture, paired with rice cooked al dente and the umami of the shrimp heads marinated in sake.■ Mehakari, Jerusalem Artichoke, Fermented Chinese Cabbage Morning-harvested Mehakari, deboned and grilled to a melt-in-your-mouth texture. The rich sauce from Jerusalem artichokes complements the fermented cabbage's depth and acidity.■ Green Peas, Sea Bream, Rice Noodles A specialty featuring morning-harvested green peas, boiled and peeled. Served with natural sea bream broth and rice noodles. The sweetness and lingering flavor of the peas are unforgettable.■ Flower Zucchini, Tomato, Cheese Harvested at 4 AM for maximum sweetness, the zucchini is boiled and filled with cheese made from freshly squeezed milk, creating a perfect combination with rich cheese and tomato.■ Blue Crab, Tamagokake, Kame no O Combining blue crab and tamagokake creates an explosion of flavor.■ Morning-Harvested Corn, Anago, Sansho Grilled with wood and paired with fresh anago, harvested at peak sweetness to enjoy the incredible umami of the ingredients.■ Potato, Watercress, Koshiabura Potatoes dug just moments ago, slow-cooked in a wood-fired oven for three hours to enjoy the earthy aroma, served with a sauce of watercress and koshiabura.■ Bonito, Green Pepper, Myoga Grilled with wood and straw, enjoying the rich flavor of the fatty bonito.■ Manganji Pepper, Knife Fish A dragon-sized knife fish grilled over wood, paired with Manganji sauce, highlighting the fish's rich flavor.■ Wheat Homemade bread made from pesticide-free, sun-dried wheat from Fukushima.■ Fava Beans, Lamb, Aburachang Fukushima lamb served with spicy aburachang made from nuts of the black wood tree, showcasing the lamb's clean flavor without any gamey taste.■ Natural Ice (4th Generation Tokujirou), Freshly Squeezed Milk Shaved ice topped with cherries, himenokona, pawpaw, and strawberries. The balance of fluffy ice, rich sauce, and delicious fruits is exceptional.■ Herbal Tea◆ We hope this information is helpful for your reference ◆ ___________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________
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