【HAGI】Silver 2026 French EAST Top 100 Restaurants 2025 Tabelog Score 4.41I have arrived in Iwaki City, Fukushima Prefecture. By chance, I was able to make a reservation at the famous restaurant HAGI. I’m looking forward to it!This time, we reserved the entire restaurant for our group of seven.It’s about a 13-minute taxi ride from Iwaki Station, taking us through the city and up into the mountains.Upon arrival, the exterior features a spacious parking lot and a large garden, leading us through a pathway into the restaurant.It seems to be a combined residence and restaurant.As I opened the first door at the entrance, I saw a stack of firewood.When I opened the restaurant door, I was impressed by the sight of a fire burning in the kitchen.The chef and a female sommelier warmly welcomed us. The atmosphere inside is very homey, likely due to the chef's personality.The restaurant's philosophy is to cook with local ingredients from Fukushima using firewood from the region.It appears to be run by a couple, with the wife serving as the sommelier, managing the dining area single-handedly.■ Today's Dishes (Course)Junsai, sea urchin, tiger pufferfish soup, yuzu sproutsBotan shrimp nigiri, okra, Kame no O riceGrilled Mehikari fish with fermented sunchoke and napa cabbageRice noodles, green peas, sea bream brothHomemade bread made from local wheat, served with butterFlower zucchini, tomato, cheeseBlue crab, egg mushroom, Kame no OFreshly harvested corn, conger eel, sansho pepperPotato, watercress, koshi-aburaBonito, red bell pepper, myogaManganji pepper, knife fishFava beans, lamb, Abura-chanDessert: Natural ice (from the 4th generation Tokujirou), freshly squeezed milk, cherries, Himenatsuko, pawpaw, strawberries, herbal tea■ Alcohol Orders (JPY 8,000 Pairing)Extra beer for toasting: Veloni Nastro Azzurro (Italian beer)ChampagneJapanese sake: Sususu, a doburoku made from rice and hopsWhite wine: Sauvignon Blanc from FranceWhite wine: Chardonnay from SpainJapanese sake: Niida Shizenshu from Fukushima PrefectureRed wine: Pinot Noir from EnglandI was blown away by the wide variety of ingredients from Fukushima. The depth of flavor is remarkable.The firewood was continuously burning in the kitchen.The second dish, botan shrimp nigiri, was particularly impressive. The Kame no O rice used for the nigiri is interesting, as it is typically used for doburoku. The umami flavor is incredible.Next, I enjoyed grilled Mehikari fish, which is a specialty in Iwaki. The accompanying sauce was exquisite.Then, what I initially thought was somen turned out to be rice noodles served with sea bream broth. I experienced the best flavor of green peas for the first time in my life.The bread, made from locally sourced wheat, was delicious—genius-level good. It was crispy yet very soft.On a plate with grilled zucchini, there was blue crab risotto. Everything was incredibly delicious, but I was starting to feel quite full at this point.I probably overindulged in the bread, wanting more than my share. That’s a point to be cautious about.The dish featuring freshly harvested corn and conger eel packed a punch. The pairing was fantastic, with the sansho pepper adding a nice touch. However, this still wasn’t the main dish.After the potato dish, the bonito sashimi was served. It seems that delicious bonito is also caught in Iwaki. The red bell pepper sauce paired perfectly.Then came the fish main dish? With so many main-like dishes, it gets a bit confusing, but the knife fish was the main attraction. The Manganji pepper sauce was outstanding.The meat main dish was lamb! It seems to be fresh meat from Fukushima, with no gamey taste at all. The Abura-chan powder seems to be a key ingredient. It was tender and delicious.I felt incredibly satisfied and full after finishing the meal.And the final dessert was amazing.It was shaved ice made from natural ice, apparently from the brand 4th generation Tokujirou.The chef decorated the fluffy ice, topping it with various exquisite fruits like Fukushima peaches, cherries, and freshly squeezed milk.This was simply irresistible. For someone like me, who doesn’t usually frequent shaved ice shops, this was the best I’ve ever had. Sweet and absolutely delightful.I finished with herbal tea. It was the perfect course.After serving all the dishes, the chef came out to chat with us.I asked if they had many customers from Tokyo, but it seems they also have a lot of locals. There are many elderly patrons who come for various celebrations.They aim for flavors that are simple and easy to understand, rather than overly sharp tastes.I resonate with that philosophy.It’s interesting that they pair local Japanese sake and doburoku with the alcohol selections. The wine selection also featured some unique options.Wow, it was an incredibly satisfying and exquisite course.Fukushima is the best. It was a great meal!