Hana Ichi (花いち) Nagoya

I was once again able to visit my favorite restaurant. This time, there were four of us, all seasoned food enthusiasts.While I love high-end kaiseki cuisine made with exquisite ingredients, sometimes I just want to enjoy a simple bowl of ochazuke. This place gives me that comforting feeling, like returning home.Even those of us with less culinary experience, as well as many chefs from Tabelog Gold-awarded restaurants, seem to be regulars here.Once again, we were treated to dishes made from ordinary ingredients, yet prepared in a way that made them incredibly delicious!On this day, we enjoyed:- Assorted Sashimi: Sawara, Aori Ika, and Seabream- Shrimp and Shiitake Bean Salad- Water Eggplant and Scallop with Ginger Miso- Kakuya- Dashimaki (Japanese Omelette)- Aori Ika and Dried Sweet Potato Tempura- Hanpen (Fish Cake)- Shime Aji Nigiri (Mackerel Sushi)- Grilled Beef with Myoga- The Universe's Best Tenmusu x 4- Tamago Kake Gohan (Rice with Raw Egg)I have nothing more to say. Every dish was absolutely satisfying, with gentle flavors that made me truly grateful to be born Japanese.Especially that simple "Universe's Best Tenmusu"—once I finished one, I immediately wanted another.And it feels like this could go on forever. Once you get caught in this infinite loop, it’s not easy to escape.I wanted to order more and more, but the limited amount of rice cooked in the pot meant I had to stop.There are many delicious restaurants out there, but I can’t think of any other place where the food resonates with my body like this.Once again, I left completely satisfied. I will definitely be back! Less

I visited the highly sought-after restaurant "Hana Ichi" in Nagoya. Currently, they have stopped accepting reservations, and this visit was made possible by a reservation made two years ago—truly a rare platinum seat.This cozy, long-established kaiseki restaurant allows you to order various dishes a la carte, but what stands out here is undoubtedly the "ultimate tenmusu" (tempura rice ball).With a simple composition of freshly fried shrimp, rice, and nori, it achieves a remarkable balance of flavors and a perfect seasoning that sets it apart from any tenmusu I’ve ever had. The moment I took a bite, I felt it was no exaggeration to call it "the best in the universe."The quality is so high that it makes you think, "I could enjoy just this tenmusu from start to finish." I’ve seen reviews where people mentioned eating around ten of them, and after tasting it myself, I can understand why one could easily eat many more.If I have the chance to visit again, I would love to fully indulge in this tenmusu.Thank you for a blissful experience. It was a great meal. Less

About an 8-9 minute walk from Joushin Station, Hana Ichi is a charming house quietly nestled in a residential area.Inside, you remove your shoes and step up to a cozy counter with a sunken kotatsu, where a relaxed atmosphere allows time to flow gently.On this day, I visited with three friends. Thank you to our organizer for a wonderful gathering! m(_ _)mAt Hana Ichi, there isn’t a fixed course; each person orders the dishes they wish to enjoy that day.The appeal lies in savoring each dish made with seasonal ingredients, allowing everyone to enjoy their own selections.Here’s what we had that day:☆ Sashimi (Spanish mackerel, squid, and sea bream with a light glaze) ☆ Water eggplant and scallop with ginger miso ☆ Shrimp and shiitake mushroom with soy sauce ☆ Kakuyaki ☆ Dashi rolled omelet ☆ Hanpen (fish cake) ☆ Tempura of squid and dried sweet potato ☆ Grilled beef with myoga ☆ Tempura rice balls (3 pieces) ☆ Simmered udon ☆ Additional tempura rice ball (1 piece) We started with the fresh sashimi, where the delicate flavor of the Spanish mackerel was outstanding! The sweet squid and the fragrant sea bream with a light glaze were all delicious.The shrimp and shiitake mushroom dish had a gentle flavor that highlighted the ingredients' natural tastes.The dashi rolled omelet was fluffy and perfectly cooked.The hanpen, made fresh right in front of us, was warm and comforting.I absolutely loved the tempura of squid and dried sweet potato, with the squid's texture and the natural sweetness of the sweet potato.The grilled beef with myoga had a delightful combination of the beef's richness and the refreshing aroma of myoga.The tempura rice balls were out of this world—I couldn't stop enjoying them! ♡Thank you to our organizer once again! m(_ _)mIt was a great meal! Less

This is my 38th visit to my favorite Hana Ichi.Once again, I took the bus from Nagoya Station and arrived early to enjoy a beer while chatting leisurely with Ginzo and the owner, which is always a delight.Forty minutes later, when my companion arrived, we began to place our orders. 【Sashimi】 Aori Ika 【Sashimi】 Koji 【Sashimi】 Kisu no Tachishio 【Cold Dishes】 Kakubiya 【Cold Dishes】 Tako to Haruko no Yuzu-su 【Cold Dishes】 Junsai 【Cold Dishes】 Ebi to Shiitake no Mame Utae 【Fried Dishes】 Hanpen 【Fried Dishes】 Aori Ika to Hoshiimo Tempura 【Simmered Dishes】 Gyuniku to Myoga no Sukiyaki 【Simmered Dishes】 Ebi Shinjo to Wakame to Fu 【Simmered Fish】 Tai no Ara-ni 【Sushi】 Shime Aji Nigiri 【Grilled Dish】 Dashimaki 【Rice】 Unbeatable Tenmusu (5 pieces) 【Noodle】 Kitsune Soba ◇ Draft Beer x 4 ◇ Japanese Sake No. 7 or soThe junsai really captures the essence of summer, and every dish is divine, making it hard to stop drinking.The tai no ara-ni had a perfect balance of sweetness and umami from the head, and the tenmusu was incredibly delicious!!!It was a great meal. Less

I visited Hana Ichi, a highly sought-after Japanese restaurant in Nagoya.On this occasion, I invited some friends for a gathering of five.At the request of friends from out of town, we made a reservation for 5 PM.Now, let’s enjoy what Hana Ichi has to offer!For drinks, our guests brought a bottle of Kuro Ryu Shizuku, which we shared. Thank you very much! m(_ _)mThis Daiginjo sake is made from Yamada Nishiki rice sourced from the top A region, the Tojo area in Hyogo Prefecture, polished to 35%. Despite its high polishing rate, it has a rich sweetness and fullness from the carefully fermented rice at low temperatures. It offers a very clear finish with a floral ginjo aroma and a crisp, dry aftertaste enhanced by the addition of alcohol, making it a mineral-rich and delicious sake, perfect for pairing with food.☆ Sashimi (Squid and Flatfish)☆ Vinegared Miso Salad (Asparagus, Nishigai, Tentacles)☆ Hanpen (fish cake)☆ Aji (Horse Mackerel) Sushi☆ Anago (Sea Eel) and Manganji Pepper Soup☆ Sweet Yuba, Tofu, and Okra Miso Soup☆ Inari Sushi☆ Tenmusu (Shrimp Tempura Rice Ball)☆ Kitsune Soba (Fox Soba)In addition to the must-have items, I was particularly impressed by the seasonal sashimi of flatfish.It came with a small amount of wasabi, and even without dipping it in soy sauce, the firm texture and sweet umami flavor were delightful, making it a perfect summer sashimi to enjoy.I also love the Anago and Manganji Pepper simmered soup!The tender simmered eel melts in your mouth, and the simple yet clear flavor of the rich soy sauce-based dashi, combined with the freshness of the Manganji pepper, creates a delicious balance that I’ve enjoyed many times.The handmade hanpen and Aji sushi, along with the drinkable Tenmusu, are absolute must-orders.It seemed that our out-of-town food friends were satisfied as well, which made me very happy. It was a delightful and enjoyable dining experience.It had been two months since my last visit to Hana Ichi!No matter when I visit, Hana Ichi never has any flashy elements, but the simple cooking and seasoning create a deeply satisfying and comforting experience, which is its greatest charm.Above all, the nostalgic atmosphere and comfort, along with the harmonious cooking of the husband and wife team, make dining while watching them from the counter a pleasant experience. (⁠*⁠´⁠ω⁠｀⁠*⁠)Thank you for the wonderful meal! m(_ _)mI look forward to my next visit! ♡ Less

This is my 9818th visit. I just learned that the number of business days is different, and they’ve actually been around for much longer than I thought.It seems like I’ll reach 10,000 visits next year.The dishes here are so easy to eat that I could enjoy as much as I want. While simple, I really love their sashimi. Since I visited with a friend today, we tried all the varieties. The "Kochi" was especially delicious, so I highly recommend it.The soup with "anago (conger eel) and Manganji peppers" was also delightful.It was a great meal.---------------------------------Sashimi - 5 varieties Octopus and spring child with yuzu vinegar Shrimp and shiitake mushrooms with soy sauce Nishigai (surf clam) and asparagus with sweet miso Scallops and nagaimo (Japanese yam) grilled with seaweed Dashi-maki (Japanese omelet) Tempura Hanpen (fish cake) Shime aji (sardine) nigiri Sukiyaki Anago and Manganji peppers 4 Tenmusu (tempura rice balls) Tamago kake gohan (rice with raw egg) Hiyashi udon (cold udon noodles) JPY 19,050 ---------------------------------*For ramen and B-class gourmet, a score of 4.5 is the maximum. ▪️ Restaurant 4.0-4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost ▪️ Ramen 3.7 and above: Delicious 3.9 and above: Definitely worth a visit ▪️ B-class Cost performance focused 3.4 and below: ... 3.7 and above: Generally tasty. Above 4.0: A very good restaurant! Less

【Dinner in June 2025♪】This place is extremely popular, and once you visit, making a reservation isn’t too difficult. However, it seems that reservations are now fully booked for two years ahead, so new bookings are limited. I thought my last visit would be the final one, but I managed to secure a reservation and returned after two years!Since my wife declined to join, I went for a friendly dinner with a friend. From Chita, it’s either a bus or subway via Nagoya Station. The location is somewhat inconvenient, so I usually walked or took a taxi from Nagoya Station, but this time I easily arrived by taking the subway to Joushin.After meeting up with my friend, we toasted and enjoyed a la carte dishes, drinking and having a great time (*≧∀≦*).【Food and Drinks in June 2026♪】★ Sashimi: Tachiuo, Sea Bream, Akagai (Red Clam)★ Octopus and Spring Child with Yuzu Vinegar★ Nishigai, Squid Tentacles, and Lily Bulb with Vinegar Miso★ Junzai (Seasonal Vegetables)★ Dashi-Maki Tamago (Japanese Omelette)★ Simmered Sea Bream Head★ Smoked Squid and Dried Sweet Potato Tempura★ Hanpen (Fish Cake)★ Shime Aji Nigiri (Mackerel Sushi)★ Inari Sushi★ Tenmusu (Tempura Rice Ball)★ Kitsune Soba (Soba Noodles with Fried Tofu)☆ Draft Beer x3☆ Chilled Sake★ Total Bill: JPY 27,500While chatting and drinking, I got a bit tipsy and my memories got hazy, but it was a lot of fun! Due to the owner's aging, future reservations are uncertain, and they no longer accept new bookings, so I rely on my friends to make it to the next reservation date. Location: About 600m east of Joushin Station, turn right after reaching Oshikiri Park. From Nagoya Station, head from the Ushijima intersection towards Noritake no Mori, then turn right at the end and immediately left. Less

In the quiet residential area of Kodama-cho, Nishi-ku, Nagoya, stands the kaiseki restaurant "Hana Ichi." When I first stepped through the noren (entrance curtain), I had heard it was an exclusive place that required an introduction, so I never imagined I would end up visiting so frequently. Looking back, this marks my 26th visit. Drawn in by the delicious food and seasonal ingredients, I found comfort in casual conversations with Ginzo-san and the proprietress, and before I knew it, this restaurant had become a special place for me. This year, I hadn’t had many opportunities to visit. As work and plans piled up, the seasons changed, and suddenly June was upon us. "Oh, I haven’t been to Hana Ichi this year yet." There are many places I want to go, but my feelings towards Hana Ichi go beyond just wanting to eat. The atmosphere with Ginzo-san and the proprietress is uniquely comforting, like visiting a relative's home. This reservation felt especially anticipated. As I opened the door after a long time, I felt the warmth of the wooden counter. The paintings on the walls. The quietly flowing time. What made me happiest was seeing that both Ginzo-san and the proprietress were as lively as ever. A truly memorable restaurant is not just about the food. The unchanged smiles bring comfort, and the casual exchanges warm my heart. I was incredibly grateful to return to this place again this year. 《Today's Menu》 【Sashimi】 ● Tachiuo (beltfish) & Akagai (red clam) As a clam lover, just having akagai sashimi makes my heart leap. The unique aroma and delightful texture of the akagai. With each bite, the umami spreads, allowing me to feel the beauty of the season. The tachiuo had a refined fat that was truly magnificent. Its tenderness melted on my tongue, leaving a light aftertaste that was impressive. 【Cold Dishes】 ● Vinegared Miso (Nishigai, tentacles, asparagus) A must-have classic when visiting Hana Ichi. The balance of this vinegared miso is truly wonderful. It enhances the umami of the ingredients while bringing everything together. ● Junsai (water shield) The translucent, jelly-like junsai seems to reflect the coolness of early summer right in the bowl. Its bouncy texture is reminiscent of collagen, gliding smoothly down my throat. "Summer is approaching again this year." ● Kakuya A regional dish from the Tohoku region that I first learned about at Hana Ichi. I am always impressed by the meticulous chopping of cucumber, myoga (Japanese ginger), and takuan (pickled radish). This dish naturally comes to mind in the summer. 【Grilled Dishes】 ● Dashimaki Tamago (Japanese omelet) Another representative dish of Hana Ichi. The aroma of the dashi rises gently. With the first bite, the gentle umami slowly spreads. My recent favorite is to have it over rice. "My style TKG (Tamago Kake Gohan)"—this is truly delicious. Because it’s simple, the quality of the dashi and the cooking technique stand out. 【Fried Dishes】 ● Hanpen (fish cake) Simple dishes are the hardest to disguise. Crispy on the outside, fluffy on the inside. It may not be a flashy ingredient, but one bite reveals the careful craftsmanship. 【Simmered Dishes】 ● Nama Hijiki (raw hijiki seaweed), Aburaage (fried tofu), Kamaboko (fish cake) Whenever I see raw hijiki, I can’t help but order it. The crisp texture. The rich scent of the ocean that dried products lack. The umami of the dashi intertwines, gently permeating my body. This is what deep flavor truly means. 【Soup】 ● Sweet Yuba (tofu skin), Tofu, Snap Peas Miso Kasu Soup With a deep richness from the miso and sake lees, the aftertaste is surprisingly light. A gentle bowl that warms me from the core. I asked how it was made, but even if I gathered the same ingredients, I could never replicate this taste. I am reminded once again that a craftsman's skill lies beyond the recipe. 【Rice】 ● Tenmusu (tempura rice ball) ×2 A signature dish that cannot be missed when visiting Hana Ichi. For me, it is the best tenmusu in the universe. The perfect amount of air in the rice ball. The exquisite balance of salt. The wonderful harmony with the shrimp tempura. Because it’s simple, it cannot be disguised. No matter how many times I eat it, I can only say, "It’s still delicious!" ● Noodle Soup Extremely thin somen swimming in golden broth. The gentle and mild flavor quietly settles the aftertaste of the meal. While udon and soba are also appealing, this day’s noodle soup truly resonated with me. I believe the cuisine at Hana Ichi is not about addition, but rather "subtraction." It carefully draws out the charm of the ingredients without adding unnecessary elements. Savoring the seasons and thinking of people. Feeling the unchanged sense of security and being relieved by the lively presence of Ginzo-san and the proprietress. And I am grateful to be able to return to this counter once again. It is a cherished establishment. It was a great meal!! Until next time, "Take care!" Less

Hana Ichi is a popular spot with a retro atmosphere and the warm personalities of the owner and the chef. I've heard that due to their age, they might not operate next year, but I really hope they continue. Although it's an izakaya, the sashimi is delicious, and the hanpen (fish cake) and dashi-maki tamago (rolled omelet) are excellent. The onigiri (rice balls) are particularly good, with a natural sweetness that makes them comforting and tasty.◆ Sashimi of Sea Bream, Isaki, and Sayori ◆ Sweetfish with Salt ◆ Hanpen ◆ Steamed Clams with Sake ◆ Vinegar Miso (Nishigai, Squid Tentacles, Udo) ◆ Grilled Beef with Bracken Fern ◆ Tempura Rice Balls ◆ Grilled Mochi ◆ Inari Sushi Less