【Course】☆ Hair Crab, Purple Sea Urchin, Edamame, Puree☆ Grilled Eel, White Grilled☆ Ise Lobster, Kamo Eggplant, Deep-fried☆ Black Abalone, Soup☆ Tiger Fish, Ponzu☆ Bonito, Salt Seared☆ Dried Cod Roe, White Squid, Cold Soba☆ Pike Conger, Taro Stems, Hot Pot Style☆ Omi Beef, Manganji Pepper, Charcoal Grilled☆ Hitsumabushi (Grilled Eel Rice)☆ Handmade Soba☆ Shine Muscat, Yogurt Ice Cream☆ Mizu Yokan (Water Jelly)【Total Payment】1 Person: JPY 57,000*Includes 2 alcoholic drinks【Review】This was my second visit.I enjoyed the seasonal Omakase course for JPY 45,000 at this Michelin two-star Japanese restaurant.The charm of Hakuun lies in its ability to highlight the natural flavors and characteristics of seasonal ingredients.Rather than overly complicating the dishes, they carefully prepare the freshest ingredients of the season in a way that suits each one.Throughout the course, summer ingredients were featured, allowing me to feel the arrival of the season with each dish.One standout was the Hitsumabushi served at the end.On top of the seasoned rice was beautifully grilled eel.For the first serving, I enjoyed it as is.The savory aroma of the eel and the richness of its fat blended perfectly with the seasoned rice, creating a complete dish on its own.For the second serving, I added dashi (broth).The addition of dashi lightened the richness of the eel, offering a different experience from the first serving.It was interesting to enjoy the same dish in two different ways, making it a memorable conclusion to the course.The interior features a calm counter with a Japanese aesthetic.It’s a quiet space where you can focus on the food, making it suitable for dates, business meetings, or meals with friends.The average spending per person, including drinks, is around JPY 60,000.While it’s not a casual price range, it’s a place where you can enjoy the seasonal flavors unique to Japanese cuisine.Instead of flashy presentations, they carefully draw out the deliciousness of the ingredients themselves.This was a Japanese dining experience that highlighted the contours of the ingredients and allowed me to feel the seasons.
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