HAGI (HAGI) Iwaki

- Water Shield, Sea Urchin, Fugu, Yuzu Sprouts- Grape Shrimp, Okra, Sweet Sake, Kame no O- Mejikari, Jerusalem Artichoke, Fermented Chinese Cabbage- Green Peas, Sea Bream, Rice Noodles- Eggplant, Tomato, Shirasu (Whitebait)- Blue Crab, Tamagotake (Egg Mushroom), Kame no O- Freshly Harvested Corn, Anago (Conger Eel), Sansho (Japanese Pepper)- Potato, Shishito Pepper, Koshiabura- Manganji Pepper, Tachiuo (Cutlassfish)- Homemade Bread from Pesticide-Free Sun-Dried Wheat from Fukushima- Fava Beans, Lamb, Aburachan- Natural Ice (4th Generation Tokujirou), Freshly Squeezed Milk, Cherry, Peach, Pawpaw, Strawberry- Herbal Tea Less

I never expected it to be this good...There’s a reason it’s ranked number one.First, the appetizer: it features junmai (pure rice) from a pond in Fukushima, topped with a soup made from pufferfish meat and bones. It was a wonderful dish with lingering flavors of sea urchin and yuzu.Next, the grape shrimp, which are caught off the coast of Fukushima, served on a bed of sweet sake rice cooked with amazake and garnished with okra.This dish was divine, surpassing even the gods—truly an exquisite creation. Despite not using sugar, the shrimp were sweet! Sweet!! Sweet!!!The sweetness lingered in my mouth. It was the best dish that showcased the power of nature. The moment I tasted it, I felt like I got my money's worth.However, the shrimp miso was perhaps a matter of personal taste or maybe this particular batch was off, as it had a fishy smell that I didn’t enjoy.The Mehikari fish was grilled to perfection using firewood, combined with turnip leaves, fermented cabbage, and a sauce made from sunchoke, creating a harmonious blend of mountain and sea flavors in my mouth.Next was the rice noodles, featuring peeled green peas paired with sea bream soup.This dish changed my perception of green peas. Freshly picked makes all the difference!Then, we had stuffed zucchini flowers with tomatoes and cheese.The hot cheese inside the zucchini flower paired beautifully with its crispy texture.The blue crab and egg mushroom risotto was an explosion of umami. The mushrooms delivered a flavor that surpassed meat, and when combined with crab... well, it was a flavor explosion!Next was fresh corn paired with anago (conger eel). The eel, which was just alive moments ago, was combined with sweet corn harvested that morning and accented with sansho pepper.It was a fantastic dish with a wonderful mix of sweetness and umami. I could understand why the waiter insisted that only freshly picked corn would do!Then we had potatoes with shishito peppers and koshi-abura (a type of wild green).The wood-fired potatoes topped with koshi-abura sauce and rock salt, served with shishito peppers, were incredibly delicious even without meat. I savored the taste of the potatoes for a long time.Next was the tachiuo (beltfish) with chili sauce.The mild tachiuo alone wasn’t enough, but the addition of chili sauce created a remarkable transformation.Then came the lamb steak.The lamb leg was served with a spice called abura-chan, rock salt, and sauce.It was truly delicious... I had never tasted this spice before.Finally, the highlight: the shaved ice.This dessert featured natural ice topped with freshly squeezed milk sauce and fruits from Fukushima.It was unimaginably delicious—good enough to open a shop!The ice melted in my mouth, the milk was creamy, and the fruits were just too good! Fukushima’s fruits are amazing!This is truly a masterpiece, so anyone reading this should make a reservation at this restaurant immediately!Overall, the grape shrimp, potatoes, and shaved ice were the standout dishes.Fukushima’s absolute champion is truly on another level... I will definitely be back! Less

Nestled in a residential area of Iwaki City, Fukushima, the charming house restaurant HAGI boasts an impressive reputation, having won the Tabelog Award Silver for four consecutive years (2023-2026), recognized as one of the top 100 French restaurants in the East, and holding a remarkable Tabelog rating of 4.42.The spacious Western-style house creates a unique and special atmosphere.Chef Harutomo Hagi, born in Iwaki City in 1976, opened the restaurant in 2000 after training in France. Following the Great East Japan Earthquake, he committed to the philosophy of showcasing Fukushima's exceptional ingredients through exclusive French cuisine. In 2013, he had the honor of cooking for the French President and the Prince of Monaco, marking a historic moment. He has also received the Master’s Silver Award from the Ministry of Agriculture, Forestry and Fisheries, making him a true treasure of Fukushima.Taking full advantage of its location—just 15 minutes from the fishing port and 10 minutes from the fields—HAGI sources fresh ingredients like Iwaki's Mehakari, Ise lobster, and natural tiger pufferfish soft roe by participating in local auctions. The commitment to freshness is evident in every dish, with ingredients described as "before rigor mortis" and "harvested at 4 AM."▶ Access & Basic InformationApproximately 15-20 minutes by taxi from Iwaki Station / 171-10 Onikoshi, Midai Sakai Town, Iwaki CityReservation only (phone reservation) / 10 counter seats, private reservations available / Non-smoking / Parking for 6 carsOpen daily at 18:15, with dinner starting at 18:30 (all at once) / No regular holidays (closed on days without reservations)Cards accepted (VISA, Master, JCB, AMEX, Diners) / QR code (PayPay) accepted / No electronic money⚠️ Cancellation policy: 30% charge from 7 days prior, 100% on the day or the day before. The entrance is locked 15 minutes before arrival.▶ About the CourseThe "FUKUSIMA Course" (JPY 23,958) features seasonal ingredients from Iwaki and Fukushima, including local specialties like Mehakari, green peas, flower zucchini, corn, and knife fish. The main cooking method is wood-fired grilling, using gentle flames from oak wood to create a fragrant finish, sometimes enhanced with grape pruning branches. The homemade bread made from pesticide-free, sun-dried wheat from Fukushima, paired with fermented cream from Jersey milk, encapsulates the restaurant's philosophy.▶ FUKUSIMA Course■ Junsai, Sea Urchin, Pufferfish, Yuzu Sprouts Combining natural Fukushima junsai with sea urchin and pufferfish broth, garnished with yuzu sprouts. A refreshing summer dish that highlights the umami of the pufferfish, served with large, crunchy junsai and sea urchin.■ Botan Shrimp, Okra, Sweet Sake, Kame no O Freshly caught botan shrimp with great texture, paired with rice cooked al dente and the umami of the shrimp heads marinated in sake.■ Mehakari, Jerusalem Artichoke, Fermented Chinese Cabbage Morning-harvested Mehakari, deboned and grilled to a melt-in-your-mouth texture. The rich sauce from Jerusalem artichokes complements the fermented cabbage's depth and acidity.■ Green Peas, Sea Bream, Rice Noodles A specialty featuring morning-harvested green peas, boiled and peeled. Served with natural sea bream broth and rice noodles. The sweetness and lingering flavor of the peas are unforgettable.■ Flower Zucchini, Tomato, Cheese Harvested at 4 AM for maximum sweetness, the zucchini is boiled and filled with cheese made from freshly squeezed milk, creating a perfect combination with rich cheese and tomato.■ Blue Crab, Tamagokake, Kame no O Combining blue crab and tamagokake creates an explosion of flavor.■ Morning-Harvested Corn, Anago, Sansho Grilled with wood and paired with fresh anago, harvested at peak sweetness to enjoy the incredible umami of the ingredients.■ Potato, Watercress, Koshiabura Potatoes dug just moments ago, slow-cooked in a wood-fired oven for three hours to enjoy the earthy aroma, served with a sauce of watercress and koshiabura.■ Bonito, Green Pepper, Myoga Grilled with wood and straw, enjoying the rich flavor of the fatty bonito.■ Manganji Pepper, Knife Fish A dragon-sized knife fish grilled over wood, paired with Manganji sauce, highlighting the fish's rich flavor.■ Wheat Homemade bread made from pesticide-free, sun-dried wheat from Fukushima.■ Fava Beans, Lamb, Aburachang Fukushima lamb served with spicy aburachang made from nuts of the black wood tree, showcasing the lamb's clean flavor without any gamey taste.■ Natural Ice (4th Generation Tokujirou), Freshly Squeezed Milk Shaved ice topped with cherries, himenokona, pawpaw, and strawberries. The balance of fluffy ice, rich sauce, and delicious fruits is exceptional.■ Herbal Tea◆ We hope this information is helpful for your reference ◆ ___________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________ Less

Is the nearest station Iwaki Station? This restaurant is located between Iwaki Station and Uchigou Station. It might be hard to get there without a car. I’ve always wanted to visit this restaurant, which is famous not only in Fukushima but also nationwide, and I finally made it here. I made a reservation for dinner on a holiday. The reviews are excellent, and it’s nice that reservations are relatively easy to get.The charming exterior resembles a house, and the interior feels like a stylish dining spot in the woods. The chef and the madam run the place together.The dinner course is about JPY 24,000. They offer both alcohol and non-alcohol pairings, and I opted for the non-alcohol pairing, which was an additional JPY 6,500.The menu includes a total of 12 dishes, including dessert, plus bread.I was truly impressed by the reputation of tasting the terroir of Fukushima, as every dish was unique and could only be enjoyed here.There were several dishes that were incredibly delicious, but the standout was definitely the fresh green peas. They were completely different from what I expected.The fried Mejikari was also outstanding, and I was thrilled to see my favorite corn on the menu. The main dish was lamb, paired with the aromatic Aburachan from the Chamaecyparis family.For dessert, we had shaved ice.This restaurant makes me feel that there’s a reason to visit the countryside. I hope it continues for as long as possible. Less

【HAGI】Silver 2026 French EAST Top 100 Restaurants 2025 Tabelog Score 4.41I have arrived in Iwaki City, Fukushima Prefecture. By chance, I was able to make a reservation at the famous restaurant HAGI. I’m looking forward to it!This time, we reserved the entire restaurant for our group of seven.It’s about a 13-minute taxi ride from Iwaki Station, taking us through the city and up into the mountains.Upon arrival, the exterior features a spacious parking lot and a large garden, leading us through a pathway into the restaurant.It seems to be a combined residence and restaurant.As I opened the first door at the entrance, I saw a stack of firewood.When I opened the restaurant door, I was impressed by the sight of a fire burning in the kitchen.The chef and a female sommelier warmly welcomed us. The atmosphere inside is very homey, likely due to the chef's personality.The restaurant's philosophy is to cook with local ingredients from Fukushima using firewood from the region.It appears to be run by a couple, with the wife serving as the sommelier, managing the dining area single-handedly.■ Today's Dishes (Course)Junsai, sea urchin, tiger pufferfish soup, yuzu sproutsBotan shrimp nigiri, okra, Kame no O riceGrilled Mehikari fish with fermented sunchoke and napa cabbageRice noodles, green peas, sea bream brothHomemade bread made from local wheat, served with butterFlower zucchini, tomato, cheeseBlue crab, egg mushroom, Kame no OFreshly harvested corn, conger eel, sansho pepperPotato, watercress, koshi-aburaBonito, red bell pepper, myogaManganji pepper, knife fishFava beans, lamb, Abura-chanDessert: Natural ice (from the 4th generation Tokujirou), freshly squeezed milk, cherries, Himenatsuko, pawpaw, strawberries, herbal tea■ Alcohol Orders (JPY 8,000 Pairing)Extra beer for toasting: Veloni Nastro Azzurro (Italian beer)ChampagneJapanese sake: Sususu, a doburoku made from rice and hopsWhite wine: Sauvignon Blanc from FranceWhite wine: Chardonnay from SpainJapanese sake: Niida Shizenshu from Fukushima PrefectureRed wine: Pinot Noir from EnglandI was blown away by the wide variety of ingredients from Fukushima. The depth of flavor is remarkable.The firewood was continuously burning in the kitchen.The second dish, botan shrimp nigiri, was particularly impressive. The Kame no O rice used for the nigiri is interesting, as it is typically used for doburoku. The umami flavor is incredible.Next, I enjoyed grilled Mehikari fish, which is a specialty in Iwaki. The accompanying sauce was exquisite.Then, what I initially thought was somen turned out to be rice noodles served with sea bream broth. I experienced the best flavor of green peas for the first time in my life.The bread, made from locally sourced wheat, was delicious—genius-level good. It was crispy yet very soft.On a plate with grilled zucchini, there was blue crab risotto. Everything was incredibly delicious, but I was starting to feel quite full at this point.I probably overindulged in the bread, wanting more than my share. That’s a point to be cautious about.The dish featuring freshly harvested corn and conger eel packed a punch. The pairing was fantastic, with the sansho pepper adding a nice touch. However, this still wasn’t the main dish.After the potato dish, the bonito sashimi was served. It seems that delicious bonito is also caught in Iwaki. The red bell pepper sauce paired perfectly.Then came the fish main dish? With so many main-like dishes, it gets a bit confusing, but the knife fish was the main attraction. The Manganji pepper sauce was outstanding.The meat main dish was lamb! It seems to be fresh meat from Fukushima, with no gamey taste at all. The Abura-chan powder seems to be a key ingredient. It was tender and delicious.I felt incredibly satisfied and full after finishing the meal.And the final dessert was amazing.It was shaved ice made from natural ice, apparently from the brand 4th generation Tokujirou.The chef decorated the fluffy ice, topping it with various exquisite fruits like Fukushima peaches, cherries, and freshly squeezed milk.This was simply irresistible. For someone like me, who doesn’t usually frequent shaved ice shops, this was the best I’ve ever had. Sweet and absolutely delightful.I finished with herbal tea. It was the perfect course.After serving all the dishes, the chef came out to chat with us.I asked if they had many customers from Tokyo, but it seems they also have a lot of locals. There are many elderly patrons who come for various celebrations.They aim for flavors that are simple and easy to understand, rather than overly sharp tastes.I resonate with that philosophy.It’s interesting that they pair local Japanese sake and doburoku with the alcohol selections. The wine selection also featured some unique options.Wow, it was an incredibly satisfying and exquisite course.Fukushima is the best. It was a great meal! Less

A Leader in Japanese Local GastronomyA Culinary Style Reflecting the Land's Climate and StoriesOwner Chef: Harutomo HagiFounded in Iwaki in 1998, honing his craftRevamped to focus on local ingredients and wood-fired cooking after the earthquakeQuickly established this unique styleLimited to a small number of guests, showcasing his skills aloneA warm and lively atmosphere created by the wood fireDaily sourcing from the mountains and seas of FukushimaThe aroma of wood and far infrared heat elevates the ingredients to their peakHis skills were recognized, achieving the remarkable feat of cooking at the Élysée Palace, delivering Fukushima's flavorsA symbol of Japan's refined local cuisineInformation from a friendVisited on a holiday with a reservationIn a quiet residential area on a small hill in IwakiHouses with white walls and chimneys stand peacefullyEvoking the charm of a French countryside townArrived about 30 minutes before the start timeTwo other cars, equally excited, were waiting quietly in the parking lotAbout 15 minutes before the start, all car doors opened simultaneouslyPassing by the rumored wood stacked neatly by the entranceWe all stepped inside together, greeted by more wood, a necessity for the culinary magicianOpening the next door after the entranceMadame warmly welcomes usToday, three groups of eight guests start simultaneouslyThe chef prepares the wood fire in the back kitchenSimple wooden plates and utensils are set on the tableChopsticks are engraved with Iwaki cedarThe chopstick wrappers are printed with "Made in Fukushima"Philosophy subtly revealed even in these detailsFrom my seat, I can see the wood-fired ovenA custom oven made with French bricksThe warmth of the fire gently warms my cheeks, and anticipation quietly fills the airOnly one type of course is offered, showcasing simplicityThe menu displays local premium ingredients prominentlyYou can feel the philosophy of the restaurantThe drinks take center stage with pairingsNon-alcoholic options are available, and Madame provides careful guidanceThe focus is on wines from France and FukushimaWithout hesitation, I request the pairingsAfter a short wait, the first drink is servedAyala's flagship champagneAged in the bottle for at least three yearsA prestigious Champagne houseFresh and pure fruit flavors gently open the curtainNow, the first dish arrives• Junsai, Sea Urchin, Fugu, Yuzu SproutsLarge, pesticide-free junsai is refreshingThe elegant aroma of Iwaki's fugu bone brothThe sweetness of sea urchin and yuzu sprouts brings early summerA first touch that resonates with all five sensesNext is a cold dish• Botan Shrimp, Okra, Amazake, Kame no OKame no O is a mythical sake rice for brewingThe soft acidity and sweetness of the fermented amazakeSpecial vinaigretteThe rich sweetness of the shrimp and the umami of misoThe refreshing crunch of okraExpanding the world of fermentationYou can feel the essence of this restaurantThe second cup of sake comes from a promising breweryFounded in 2022 in Minamisoma CityPukupuku BrewingDoburoku flavored in liquor barrelsNow, the magic of the wood fireThe wood is said to be from Miharu Town• Mehikari, Jerusalem Artichoke, Fermented Chinese CabbageMehikari, a representative fish of IwakiSwimming like a green waveThin skin grilled to a crisp with a delicate lattice patternRoasted to perfection over wood fire, the flesh is surprisingly fluffyHigh-quality fat spreads in the mouthBones are also cleanly removedDelicate, small deep-sea fish treated with careA puree of Jerusalem artichoke with deep sweetnessThe refreshing acidity of fermented cabbage harmonizesThinking I should be careful not to drink too much doburokuI can't resist the deliciousness, and my cup keeps fillingNext, a cold pasta dish arrives• Green Peas, Sea Bream, Rice NoodlesPeas harvested at 4 AM, each pod peeledThe chef personally harvested and prepared them in the car on the way backTime is of the essence, yet this luxurious dish took two hours to prepareThese are no ordinary green peasNo grassy taste, just a fruity sweetnessThe broth of sea bream and fine rice noodles gently embraceThe white wine is ChardonnayFrom the top domaine in MâconAndré Bonhomme's Viré-Clessé 2023Grapes from over 50-year-old vines are usedNow, freshly baked bread is served• Wheat (Fukushima's pesticide-free sun-dried wheat)Homemade bread from wheat grown in Tamura CityFreshly baked, fragrant, with a crispy exteriorMoist and chewy on the insideI can't stop wiping the sauce with my breadA small serving of homemade butterMade from freshly squeezed milk• Flower Zucchini, Tomato, CheeseGently cooked over wood fireFreshly made cheese melts inside the flowerThe sweet and sour taste of tomato brings everything togetherAnother white wine, from Tom MoreyTop domaine in SantenayBurgundy Chardonnay 2023Fresh acidityRisotto• Blue Crab, Tamagotake, Kame no OThe rich umami of crab and the flavor of Kame no O come togetherThe local wild Tamagotake mushroom stands outWith a unique texture, plump and crunchyFrom Alsace, the master Marc TempéPracticing biodynamic winemaking, respected worldwideA wine that loves Japan and pairs well with Japanese cuisineA signature item of this restaurantA vintage 2019 from a great yearA collectible item• Morning Harvest Corn, Anago, SanshoAnago from Tohoku, a hidden famous ingredientGrilled to perfection over wood fire, tender and fatty insideThe pure sweetness of morning-harvested cornA refreshing sansho pepper adds a kickA wonderful contrast of flavorsAgain, from Mâcon, André BonhommeLimited release aged sakeMacon Villages 1996Amber glow and honey aroma• Potatoes, Watercress, KoshiaburaPotatoes slowly steamed over wood fireThe earth's power drawn out to the limit by far infrared heatSurprisingly fluffy with rich sweetnessThe freshness of watercress and the aroma of wood fireA wild sauce enhanced by spring mountain vegetables, KoshiaburaThe powerful taste of Fukushima's earthFrom Koriyama, a summer nigori sakeRefreshing effervescence and pleasant acidityPure rice flavor from natural brewingFlames rise from the straw fire• Bonito, Bell Pepper, MyogaPremium summer bonito with rich fatWrapped in the fragrant aroma of wood fire and smokeThe refreshing taste of shredded myogaThe red sauce matches perfectlyThe fruity sweetness and richness of ripe bell pepperA limited sake from Aizu Miy泉From the renowned brewery, SharakThe sharp umami elegantly cuts through the fat of the bonitoBonito pairs perfectly with sake• Manganji Pepper, SawaraMore surprising than MehikariPerfectly grilled SawaraThe flesh is fluffy and melts in your mouthThe vibrant green sauceRich sweetness unique to Manganji pepperA hint of bitterness hidden withinElegantly enhances the quality fat of SawaraThe lingering aroma of domestic ChardonnayFrom the cool terroir of Yoichi in HokkaidoA glass that the chef personally visited and fell in love withPure and beautiful acidity and mineralityThe main dish, slowly roasted over charcoal• Fava Beans, Lamb, AburachangStrawberry sheep from Okuma TownSaid to be specially fatty this timeLamb roasted slowly over wood fireNo gamey taste, sweet and juicyA harmony of Japanese spicesFluffy fava beans elevate the meat's umamiThis time, only red wine for the finaleI was presented with a selection of bottlesDunbury Ridge Pinot 2022Pétrus from EnglandYoung and vibrantSilky tanninsTo conclude the pairings, I chose a dessert wineSelected from several recommendationsRequested a SauternesThe second from RieussecThe sweet aftertaste of honeyToday was a wonderful pairingEach dish resonated with the chef's philosophyDessert• Natural Ice (4th Generation Tokujirō) Freshly Squeezed MilkCherries, Himekonatsu, Pawpaw, StrawberriesMelting like powdered snowFleetingly disappearing in the mouthThe pure richness of freshly squeezed milkLuxurious colors of local fruitsThe fresh sweetness and acidity of seasonal fruitsFinally,• Herbal TeaThe aroma of freshly picked herbs envelops the aftertasteAt the end of the feast, Chef Hagi himselfCame from the kitchen to our tableWith a gentle tone typical of a Fukushima nativeBut the passion conveyed from within made my heart swellThe mastery of controlling the heat of wood fire and far infraredThe overwhelming craftsmanship poured into early morning harvesting and preparationAnd the deep pride in cooking alongside trusted producersEach dish tells the story of life in FukushimaThe aroma of wood fire and the umami of fermentationThe skill that elevates the power of ingredients to their peakA unique art recognized at the Élysée PalaceI am convinced of the true value of local gastronomyThe lingering satisfaction of a fulfilling night spreadsI would love to visit this restaurant again.It was a great meal. 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I first learned about this restaurant after reading an article about their commitment to preserving local ingredients following the earthquake. However, as someone who often travels by Shinkansen, the distance was a bit of a hurdle, and it took me a while to finally visit. Thank you to my companion for driving!The restaurant, located in the suburbs, has a European-style ambiance, and there’s a wood-fired stove in the kitchen where the cooking takes place. It’s absolutely fantastic!I was able to fully enjoy the blessings of both the sea and land of Iwaki. I didn’t realize that Mehikari was a local specialty! The bread had an incredible grainy texture.They offered a pairing option for JPY 18,000 and JPY 8,000 for two types. It seems they also have a non-alcoholic pairing available. Less

FUKUSIMA Dinner Course JPY 23,958 (tax included)Soft Drinks x 5Total: JPY 33,758This French restaurant is a 20-minute taxi ride from Iwaki Station.I made a reservation through Pocket Concierge."Freshly Harvested Corn Soup"A soup made from corn harvested at 4 AM."Sun-Dried Wheat, Potatoes, Green Beans, Basil, Cheese, Zucchini"A pizza topped with freshly picked potatoes, zucchini, and basil on a crust made from organic wheat."Green Peas, Sea Bream, Rice Noodles"A dish featuring noodles made from glutinous rice, served with freshly caught sea bream and green peas."Celeriac, Kawamata Shamo Chicken, Cucumber, Kohlrabi, Blue Crab"A dish featuring a female blue crab cooked live, served with cucumber and kohlrabi, complemented by a celeriac sauce."Young Corn"Young corn harvested in the morning, grilled over an open flame."Kame no O Rice, Sweet Sake, Fermented Chinese Cabbage, Mehikari Fish"A sushi made with freshly caught Mehikari fish and Kame no O rice, paired with a fermented vinaigrette sauce and fermented Chinese cabbage."Anago (Conger Eel), Jerusalem Artichoke, Artichoke, Kuro-moji, Cocoa, Millet"Grilled anago from Iwaki served with artichoke and a sauce made from Jerusalem artichoke."Hokkigai (Surf Clam), Green Onion, Oak Tree"A dish of hokkigai and green onions stir-fried with only salt for seasoning."Fava Beans, Suzuki (Sea Bass), Aburachan"Grilled Suzuki from Iwaki served with fava beans and a fava bean sauce."Wheat"Homemade bread made from organic sun-dried wheat from Fukushima."Cavolo Nero, Lamb, Daikon Seeds"A dish featuring grilled cavolo nero topped with grilled lamb from Strawberry Sheep."Mulberries, Freshly Squeezed Milk"Mulberries served with freshly made ice cream from a nearby farm."Melon, Himekonatsu, Loquat, Pawpaw"A dish featuring fruits like Himekonatsu and pawpaw, served with melon ice cream."Herbal Tea"The course features fresh ingredients sourced from local Fukushima and Hitachi.The dishes, utilizing open-flame grilling, are highly creative and well-executed.The space, primarily in white and brown tones, exudes a nostalgic rather than luxurious feel.On this day, we were the only guests, allowing us to enjoy a spacious and elegant atmosphere.I understand why food enthusiasts from all over the country visit Iwaki.It was a great meal. Less

I visited "HAGI," located on a quiet hill about 10 minutes by car from Iwaki Station.After the Great East Japan Earthquake, Chef Harutomo Hagi returned to his hometown, dedicating himself to the unparalleled freshness of seafood caught right off the coast of Tohoku and morning-harvested vegetables.Using mostly locally sourced firewood from Fukushima, this restaurant is a local gastronomic gem that food enthusiasts from all over the country rave about, often making it their travel destination. It is a regular on Tabelog's Silver list.♦︎ A special space where the warmth of firewood and the flames of the fireplace sharpen the senses ── The interior, surrounded by a blazing fireplace and antique furniture, feels like a refined vacation home, exuding a dignified atmosphere.The pleasant aroma of firewood and the flickering flames heighten the anticipation for the upcoming dishes.You can immerse yourself in the chef's story, filled with respect for Fukushima's producers and overwhelming love for the ingredients, while enjoying the meal.♦︎ Ingredients we enjoyed this time ── 【Morning-harvested corn】 【Sun-dried wheat, potatoes, green beans, basil, cheese, zucchini】 【Green peas, sea bream, rice noodles】 【Celeriac, Kawamata Shamo chicken, cucumber, kohlrabi, blue crab】 【Young corn】 【Kame no O rice, sweet sake, fermented pickled cabbage, Mehikari fish】 【Anago eel, Jerusalem artichoke, artichoke, kuro-moji, cacao, millet】 【Hokkigai clam, green onion, konbu wood】 【Fava beans, Suzuki fish, Abura-chan】 【Homemade bread made from organic sun-dried wheat from Fukushima】 【Cavolo Nero, lamb, daikon radish】 【Mulberries, freshly squeezed milk】 【Melon, huckleberries, Himekonatsu, loquat, bobobo, strawberries】 【Herbal tea】 ♦︎ Masterful techniques that bring out the essence of the ingredients and overall impressions ── True to the chef's commitment to "not naming dishes," the presentation brilliantly conveys the potential of the day's ingredients without being confined to tradition.The delicate cooking over firewood allows the pure umami and freshness of the ingredients to explode in your mouth.From the chopsticks made of local cedar to every detail, the dedication to using local materials creates a miraculous experience of "tasting the land of Fukushima".This is a supreme establishment where you can encounter the soulful cuisine of a chef dedicated to sharing Fukushima's food culture with the world.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for the restaurant. Less

Order Summary:Omakase Course01. Sea Urchin, Junsai, Celery, Flower ↳ pairing: Sparkling02. Green Peas, Sea Bream, Rice Noodles ↳ pairing: Mandarin Juice03. Mehikari, Jerusalem Artichoke, Fermented Chinese Cabbage ↳ pairing: Mandarin Juice04. Onion, Kohlrabi, Cocoa ↳ pairing: Burdock and Kuro-moji Tea05. Wheat06. Makogarei, Kame no O, Amazake ↳ pairing: Fermented Yuzu Drink07. Ise Lobster and Narukon Yurin, Millet, Tomato★ ↳ pairing: Osmanthus Drink08. Hokkigai ↳ pairing: Exotic Forest09. Fava Beans, Suzuki ↳ pairing: Passion Fruit Juice10. Strawberry Sheep, Natural Tara no Me, Zucchini ↳ pairing: Red Grape Drink with Vegetable Extract11. Strawberry, Ginger, Lemon, Sansho, Milk, Melon, Watermelon (Ice Cream with Strawberry)12. Strawberry, Ginger, Lemon, Sansho, Milk, Melon, Watermelon (Ice Cream with Watermelon)13. Herbal TeaI finally visited the renowned restaurant in Iwaki City that I had been curious about for a long time, on a weekday evening.On this day, we were fortunate to have the place to ourselves. The gentle crackling of the firewood created a pleasant and calming atmosphere.Regarding the service, the staff's voices were a bit soft, and I would have appreciated more detailed explanations of the dishes. Given the care that went into each dish, I felt this was a missed opportunity.The cuisine went beyond simply presenting local Fukushima ingredients; it felt like experiencing a new innovative genre called "HAGI." The non-alcoholic pairings unique to HAGI were interesting combinations that enhanced the appeal of the dishes.■ Sea Urchin, Junsai, Celery, Flower Beautifully plated in a sea urchin shell, this dish featured a jelly-like preparation. The junsai, which absorbed the spring water from Iwaki, had a delightful, bouncy texture and was incredibly delicious.■ Green Peas, Sea Bream, Rice Noodles The vibrant green peas were striking. They were surprisingly rich and flavorful, enveloping the sea bream and rice noodles with depth.■ Mehikari, Jerusalem Artichoke, Fermented Chinese Cabbage Prepared using carefully selected firewood from Fukushima, the mehikari was infused with a rich aroma. The savory flavor paired perfectly with the gently sweet sauce made from Jerusalem artichokes.■ Onion, Kohlrabi, Cocoa A soup made from new onions. The natural sweetness of the ingredients shone through, and the addition of cocoa provided an interesting sensation, almost like enjoying a dessert soup.■ Wheat Homemade bread that was sun-dried. The perfect balance of a crispy exterior and a chewy interior allowed the robust aroma of the wheat to shine.■ Makogarei, Kame no O, Amazake This unique dish featured freshly caught makogarei wrapped around rice made from the traditional "Kame no O" variety. It showcased a great sense of how to utilize the ingredients.■ Ise Lobster and Narukon Yurin, Millet, Tomato★ Beautifully presented, the sweet flavor of the Ise lobster combined with the acidity of the tomato and the texture of the millet created a refreshing experience with each bite.■ Hokkigai Simply enhanced with salt, the hokkigai was complemented by the flavor of green onions infused with the aroma of firewood, which brought out the sweetness of the shellfish even more.■ Fava Beans, Suzuki The perfectly cooked suzuki was accompanied by a sauce and tempura made from seasonal fava beans, offering a refreshing flavor reminiscent of early summer.■ Strawberry Sheep, Natural Tara no Me, Zucchini The meat, simply cooked over firewood, was incredibly flavorful. The slight bitterness of the natural tara no me provided a nice accent.■ Dessert (Two Types of Ice Cream) One was a milk and sansho ice cream topped with strawberries, and the other was a melon ice cream paired with watermelon and drizzled with passion fruit sauce. The combination of spices and fruits was delightful until the very end.While there were a few minor service aspects that could be improved, this restaurant offers a unique innovative experience in Iwaki that is well worth the visit.I also have an Instagram (sho__74) where I post about delicious places I've been to in the past, so a follow would be greatly appreciated! Less

Tonight, I’m enjoying innovative French cuisine in Iwaki City. I’ve been looking forward to visiting this restaurant for a while! ♫ Chef Harutomo Hagi graduated from the Tsuji Culinary Institute in France and has received numerous awards, including the Silver Prize at the Culinary Masters. That said, the journey from Kyoto, involving both the Shinkansen and local trains, is quite a trek. First, let’s toast with some champagne! ♡ 1. Sea Urchin, Junsai 2. Clams, Amadokoro 3. Green Peas, Sea Bream 4. Bamboo Shoots, Mountain Vegetables, Fugu 5. Flounder, Fermented Carrot 6. Yamadori Mushroom, Egg 7. Yanagi Octopus, Wild Udo 8. Mehikari, Young Seaweed 9. Bread (Homemade bread made from pesticide-free sun-dried wheat from Fukushima) 10. Sawara (Spanish Mackerel), Narukon 11. Fukushima Lamb (Strawberry Sheep), Butterbur 12. Strawberry, Mugwort 13. Herbal Tea 【WINE】 1. VINO SPUMANTE BRUT ITALIA 2. YOKA WINERY 3. Toropicalia Before the earthquake, the restaurant served classic French cuisine, but after the disaster, with fewer customers, they sought a new direction. They shifted from classic French using ingredients from all over the country to dishes that utilize local ingredients, which seems to have increased customers' interest in the region. It was a great meal! ♡ Less

This restaurant is highly rated in Iwaki. I had heard from several local chefs that it was delicious, so I finally made my visit.It’s about a 10-minute taxi ride from Iwaki Station. Currently, the restaurant is run by a husband and wife team. The chef has trained in France, but as he himself mentions, it’s not strictly French cuisine; it has a very unique style. The dishes are light on butter and fat, focusing on local ingredients to bring out their natural flavors.The wife serves as the sommelier while the husband concentrates on the cooking, but he makes a point to greet each table warmly, creating a pleasant atmosphere.Overall, the sauces and saltiness are not overpowering, giving the impression that the ingredients themselves are cherished. While it is based on French cuisine, it also has a strong Japanese sensibility, making it quite different from classic French dishes. I initially thought the multiple courses might become heavy, but the lightness of the fat and salt made it easy to enjoy without fatigue. By the end, I felt pleasantly full, not overly stuffed.This restaurant uses local ingredients and expresses the essence of the season with care. It’s surprising to find a place like this in Iwaki, but every dish and the selected wines were delightful. It was a great meal.JPY 19,800 Course (excluding tax and service charge)- Fresh Sea Urchin with Junsai Jelly- Asari Clam Flan- Charcoal-Grilled Bamboo Shoots and Mountain Vegetables with Fugu Broth- Sea Bream and Green Pea Rice- Marinated Flounder- Sweet Shrimp, Bamboo Shoots, and Fava Beans with Soybean Mousse- Fried Mehikari Fish- Octopus Confit- Pan-Seared Spanish Mackerel- Charcoal-Grilled Fukushima Strawberry- Sansho Pepper and Lemon Ice Cream- Mugwort Ice Cream with Azuki Beans from Musume Kitaka. Less