Hakuun is one of my favorite restaurants. This time, I enjoyed a course centered around eel.Here’s what I had:- Edamame puree- Uzaku (eel and cucumber salad)- Ise lobster- Soup with summer turnip and black abalone- Sashimi of rockfish- Grilled eel- Cold noodles with karasumi (salted mullet roe) and sashimi of squid underneath- Small hot pot with eel and green onion- Wagyu tenderloin prepared in sukiyaki style with Manganji pepper- Hitsumabushi (grilled eel rice)- Handmade soba noodles- Peach and yogurt gelato parfait- Mizu yokan (sweet red bean jelly)No matter the season, Hakuun never disappoints. I especially love visiting during eel season. The grilling style is primarily Kansai-style, resulting in a crispy texture. The grilled eel has no unpleasant odor, and as you bite into it, the rich flavor of the eel becomes more pronounced. Honestly, I believe this grilled eel is far more delicious than any I’ve had at specialized restaurants. The hitsumabushi is generously seasoned with sansho (Japanese pepper) from the start, making it incredibly stimulating. Personally, I love adding wasabi to the hitsumabushi to enhance its refreshing spiciness. After enjoying it with just the condiments a couple of times, I poured dashi over it to make a delicious ochazuke (rice with tea). Of course, every dish besides the eel was equally exquisite. Last year, Hakuun received two Michelin stars, making reservations increasingly difficult, so I want to cherish every opportunity to visit.
We use cookies on this site to enhance your user experience.
