Ordered items: MENU DEGUSTAZIONE (Omakase Course) (• Aomori Prefecture asparagus with homemade mascarpone • Hirame (flounder) from Hachinohe, marinated in kombu • Kinmedai (red snapper) from Hachinohe and scallops from Aomori • Bavette with wild vegetables from Aomori and shirasu (whitebait) from Hachinohe • Paccheri stuffed with abalone liver • Tortelli with aged pork from Hasegawa Natural Farm • Ragù of Tankuro beef from Towada with chitarrini • Roasted shoulder of young wild boar • Dessert with yomogi (mugwort) from Aomori and white chocolate • Petit sweets and post-meal drinks This was my third visit. To sum it up, it was the most delicious experience I've had so far. I made a reservation and used a private room this time. In a calm atmosphere, I was able to savor each dish thoroughly. What stands out here is that the course includes four pasta dishes. Starting with Bavette with wild vegetables and shirasu, followed by paccheri with abalone liver, tortelli with aged pork, and finally chitarrini with Tankuro beef ragù—each dish is thoughtfully crafted, creating an exciting anticipation for what will come next. The portions are generous, so it's best to arrive with a good appetite. This is refined Italian cuisine that showcases local ingredients. Every visit brings new surprises, and I am once again convinced that this is a must-visit spot when in Hachinohe.
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