TASTING MENU STANDARD JPY 89,000 Non-Alcohol Pairing JPY 27,500 Glass of White Wine ×1 Mineral Water ×1 Service Charge 15% Total JPY 139,824 Located a 5-minute walk from Higobashi Station, Hajime is an innovative restaurant situated on the first floor of a condominium. It has been awarded three Michelin stars for nine consecutive years since 2018.**"Green"** A dish featuring white asparagus flan topped with chickweed, potato chips, and sliced almonds, drizzled with green asparagus sauce. This dish evokes the image of greenery, representing the transition from spring to early summer.**"Coast"** ◯ Botan Shrimp, Daikon, Caviar A dish with botan shrimp placed on daikon, garnished with caviar. ◯ Sweetfish Sweetfish that has been deep-fried in a fermented batter. ◯ Sea Urchin, Broccoli A dish with sea urchin and broccoli sauce topped with foam. ◯ Kazunoko, Akou A dish featuring fried rice paper topped with akou and kazunoko. ◯ Mussels, Pickled Scallions, Quinoa Mussels served in their shells, accompanied by mussels, pickled scallions, and quinoa, paired with paprika sauce. ◯ Oyster, Cucumber, Yogurt Hiroshima oysters cooked and served with a yogurt sauce.**"Lake"** A dish with finely diced apples topped with red shiso and low-temperature cooked biwa trout, representing a school of swimming fish. The green is sorrel, and the brown is Haccho miso.**"Sea: Full"** A dish featuring crispy-skinned, rare-cooked Shiro-amadai from Ehime, served on eggplant and paired with sweetfish broth.**"Sea: Reef"** A dish of foam steamed with sake, sautéed in garlic butter, and paired with orange sauce. The sides include ravioli stuffed with tomato and soft-shelled turtle, zucchini, and celeriac roots.**"Destruction and Assimilation"** A dish of foie gras wrapped in mango and nuts, coated with a thin caramel.**"Hope: Dew"** Pine granita.**"Hope: Earth"** Hiroshima's Tashima beef slow-cooked for a long time, paired with meat broth sauce and pumpkin puree. The sides include snap peas and kumquat arranged on a matcha base.**"Hope: Sky"** A dish of smoked Nanatani duck, flavored with aromatic herbs. The sides include onions with nezumi berries, black garlic, and young corn.**"Bamboo: Shining"** A dish of powdered fresh cheese drizzled with olive oil.**"Bamboo: Kindness"** A dish featuring a sphere made from almond milk, paired with almond essence soup.**"Secret Menu"** A dish with ice cream infused with tea and spices inside a biwa, served with almond meringue and cardamom ice cream.**"Love"** A dish of strawberry ice cream filled with sablé and nuts, topped with hot strawberry sauce. Surrounding it are lips made from strawberry jelly, dried strawberries, strawberry cream, and sour cream. Love expresses various emotions, sometimes cold and dry, other times sweet and sour. This dessert captures those diverse expressions.**"Petit Fours"** ◯ Cotton candy infused with hinoki scent ◯ Mascarpone tart ◯ Candy apple made from sugar art ◯ Kiwi ball ◯ Popcorn blancmange ◯ Raspberry chocolate.**Hajime's Philosophy** "This universe is truly built on a delicate balance. I want to convey the beauty of this simple yet complex world." The concept is clearly communicated through meticulously calculated dishes that pay attention to detail. The originality is exceptionally high, and the presentation was wonderful, allowing for enjoyment until the very end.Hajime's worldview expresses the beauty of order found in the balance and harmony existing in nature, the Earth, and the universe. This can be felt not only through the dishes but also in the fantastical space reminiscent of outer space. I felt the essence and evolution of gastronomy, deeply engraved in my heart along with emotions and hope.It was a great meal.
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