Hyuganatsu jelly
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
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Hyuganatsu jelly
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
Bamboo rice with Japanese pickles
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
Hamaguri soup
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
Tempura of ice fish, sansai, and shrimp head | Urui with miso
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
Bamboo, squid, managatsuo, cognac
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
Amadai and takenoko
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
Maguro zuke and sayori sushi
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
Shrimp, uni, tai, and takenoko
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
Awabi and green peas | Fukinoto
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
After leaving Matsuyama, we flew to Nagoya and had an overnight pitstop there before continuing our journey to Nagano and Kanazawa. We checked out Hachisen (京懐石 八泉) for dinner, the #1 ranked kaiseki on Tabelog in the Aichi prefecture and winner of the 2017 Bronze award. We really liked this small and homey restaurant. It's just Chef and his wife running the entire place. It was slow-paced and you could notice the attention to detail with every bite. The bamboo used across the different courses was also exceptional. ?
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Hachisen (八泉), Nagoya (April 2017)
#cityfoodsters_nagoya
#cityfoodsters_hachisen
