Visit InformationDate: Saturday, around 9 PMReservation: Yes (88 days in advance, OMAKASE)Wait: NoneNumber of Guests: 1Seating: CounterFrequency: 9th visit in 88 daysDuration: 2 hours 10 minutesPayment: Credit Card (VISA)Food Menu☆ Seasonal Course: JPY 45,000 (including tax) ☆ Chilled Chawanmushi with Purple Sea Urchin and Grilled Sweet Corn ☆ Grilled Eel ☆ Black Abalone and Edamame ☆ Clear Soup with Pike Conger and Water Eggplant ☆ Grated Daikon with Tiger Fish in Ponzu Sauce ☆ Seared Bonito with Salt ☆ Grilled Sweetfish ☆ Somen with Shako Squid and Water Shield ☆ Hairy Crab with Winter Melon Sauce ☆ Grilled Duck with Charred Managiri Pepper ☆ Hitsumabushi ◎ Yuzu Soba ☆ Mango and Yogurt Ice CreamDrink Menu☆ Tenbuki Natsu ni Koi suru Tokubetsu Junmai Nama: JPY Ask☆ Isojiman Junmai Daiginjo 40 Koya: JPY Ask☆ Ubusuna Koko Shichinoujo: JPY Ask☆ Kudoki Jouzu Banshu Aiyama Junmai Daiginjo: JPY AskExpenses, Discounts, Others・Service Charge (10%)・Reservation Fee: JPY 390Good Points・Clear and delicious course flow・Lovely atmosphereBad Points・A bit of a walk from the stationOther Notes・The Tabelog Award Bronze: 2025, 2026・Japanese Cuisine TOKYO Top 100: 2023, 2025 (2024 not announced)・Michelin Guide Tokyo ★★☆: 2026・Michelin Guide Tokyo ★☆☆: 2022-2025・Go-E-Mi-Yo 3 Tock: 2022-2025ImpressionsIt was the day of the Sumida River Fireworks Festival in Tokyo.Ignoring that, after a warm-up at "Radio", I headed to "Hakuun" for the first time in three months.I made a reservation for the OMAKASE after my last visit.The Seasonal Course starts all at once.The counter has 8 seats, occupied by three pairs of guests and two solo male diners, including myself.Five of the guests were inbound tourists.The staff included Chef Sakamoto, four apprentices, and two female servers.For drinks, I ordered a selection of Japanese sake, half a go each.Choosing the Edo Kiriko glassware is always enjoyable.First up was Tenbuki Natsu ni Koi suru Tokubetsu Junmai Nama.It had a subtle sweetness with citrus notes and a refreshing bitterness.The first dish was Chilled Chawanmushi with Purple Sea Urchin and Grilled Sweet Corn.A sweet and sour jelly was drizzled over it, complementing the sweetness of the sea urchin and corn.Next, we had the unveiling of the sweetfish, sourced from the Tenryu River.The second dish was Grilled Eel.It came with yuzu salt, sudachi, and wasabi.The aroma was incredible, with crispy skin and tender flesh.Next was Isojiman Junmai Daiginjo 40 Koya.Commonly known as the blue bottle.It tasted like cider.The next dish featured Black Abalone and Edamame.The edamame was mashed into a zunda paste and combined with taro stems, topped with ginger soy sauce and liver sauce.Chef Sakamoto shaved fresh bonito flakes right in front of me, and I enjoyed a piece of the freshly shaved bonito.The aroma was delightful.This bonito was used in the Clear Soup with Pike Conger and Water Eggplant.The gentle sweetness of the broth blended beautifully with the pike conger and the creamy water eggplant.The fifth dish was Grated Daikon with Tiger Fish in Ponzu Sauce.The texture was incredible.It included skin and entrails as well.For my third drink, I had Ubusuna Koko Shichinoujo.Part two of the cider experience.Then came the specialty dish: Seared Bonito with Salt.It was refreshing and moist, perfect for summer.Next was the Grilled Sweetfish.I bit into it from the head, dipping the tail in wasabi vinegar.The bitterness was delicious.Next was a refreshing dish of Somen with Shako Squid and Water Shield.The shako squid was from Odawara, and the water shield was from Akita.The somen noodles were infused with shiso.The hairy crab from Funka Bay was served with winter melon sauce, providing an interesting texture with the large pieces of winter melon.At the climax, I had another cup of Japanese sake: Kudoki Jouzu Banshu Aiyama Junmai Daiginjo.It had a sweet and umami finish.The meat dish was Grilled Duck with Charred Managiri Pepper.It was said to be from Aomori's silver duck.I enjoyed it with wasabi soy sauce and salt.The duck had a rich flavor.Then, in front of me were Pickles and Condiments, signaling the meal time.This time, I had Hitsumabushi.First, I enjoyed it as is.The tender eel was delicious.For the second serving, I poured the pike conger broth over it for ochazuke.I added plenty of sansho and wasabi, creating a delightful spicy kick.Next was Yuzu Soba.It was refreshing and flavorful.For dessert, I had Mango and Yogurt Ice Cream.It contained finely chopped "Tamago no Taiyou" and larger pieces, making it very sweet. It paired excellently with the homemade yogurt ice cream.Finally, I enjoyed Mizu Yokan.It was smooth and delicious, with a strong azuki bean flavor.I concluded my meal with a cup of Matcha, feeling satisfied.After staying for just over 2 hours, I settled the bill.JPY 57,000.I paid with a credit card.It was a great meal.This time, I was able to enjoy summer ingredients.Next, I look forward to visiting during that season I go every year!
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