Hasunomi (はすのみ) Okayama

The owner, who trained at the renowned Tokyo restaurant "Azabu Choko," opened this establishment in his hometown of Okayama in 2010. He is also responsible for overseeing the dining experience on the luxurious sleeper train "Zuiho." With meticulous craftsmanship, he provides visitors with a blissful experience.This restaurant is characterized by its delicate flavors that challenge traditional Chinese cuisine, featuring reduced oil and salt for a clean finish. Utilizing authentic Sichuan techniques, the spices beautifully enhance the flavors of fresh seafood from Setouchi and seasonal local vegetables. The precise pairings suggested by the sommelier-owner with natural wines add a unique charm that sets this place apart from others.The exquisite flavors born from Okayama's rich ingredients and the philosophy of subtraction offer a remarkable dining experience that transcends the boundaries of typical Chinese cuisine. I believe the restaurant will continue to showcase the allure of Okayama and Setouchi ingredients and evolve to even greater heights. Less

I visited this authentic Chinese restaurant located in Okayama City for the first time. The interior has a calm atmosphere, and the live cooking experience as you watch the dishes being prepared over the counter adds to its charm. It was a space where you could enjoy the sounds and aromas of cooking.◇ The chawanmushi (savory egg custard) with water shield and corn was a gentle dish that highlighted the smooth texture of the water shield and the sweetness of the corn. ◇ The appetizer of squid marinated in Shaoxing wine paired with sea urchin was a delightful treat for sake lovers. ◇ The octopus with fermented cucumber in scallion sauce and the Sichuan-style steamed chicken both skillfully incorporated fermentation and spices. The standout was the homemade char siu (braised pork). The balance of the meat's umami and the sweetness of the fat conveyed the restaurant's expertise in just this one dish. ◇ The seafood from the Setouchi region served with a fragrant sauce, the braised shark fin and abalone, and the stir-fried Hokkaido grass-fed beef were all highly accomplished, showcasing a masterful use of Sichuan pepper.On the other hand, the steamed akou (a type of fish) had a strong Japanese influence, which made it feel a bit less impactful within the context of authentic Chinese cuisine. Additionally, the cold noodles with winter melon and tomato, while refreshing for the hot season, felt somewhat lacking as a course finale. Given the buildup of aromas and flavors up to that point, I wished for a stronger impact to conclude the meal.Overall, the structure and balance of flavors in the dishes were excellent, and the high level of skill in incorporating spices and fermentation was evident. Because of this, after tasting the perfection of the homemade char siu, I naturally found myself eager to try the restaurant's mapo tofu and fried rice.While my satisfaction level was high, I felt that adding a lingering aftertaste or a stronger finish would make the course even more memorable. Less

The dishes are delicately crafted, making them easy for Japanese diners to enjoy. Yet, they still retain the essence of Chinese cuisine through the use of spices, oils, and fermented seasonings. Instead of overpowering the ingredients, the flavors are layered to enhance their profiles. Each plate offers a unique expression, and everything is genuinely delicious from the start.None of the dishes are overly assertive, yet they leave a lasting impression. The way the aromas are constructed is particularly impressive, lingering even after the meal is finished.This time, I also requested pairings. It was interesting to enjoy different types of wine, Japanese sake, and Shaoxing wine that complemented the dishes. At the end of the course, depending on how full you are, you can also request dishes like Mapo Tofu or Fried Rice. Even when nearing fullness, I couldn't resist the Mapo Tofu. It’s not just about the numbing spiciness; it has a deep umami that pulls you back into the heart of Chinese flavors.Not only the food but also the timing of the service and the explanations, all while observing our reactions, made for a pleasant experience. From the first dish to the last, I thoroughly enjoyed it.This is a place I want to visit during the changing of the seasons.It was a great meal! Less

On this day, I visited the Chinese restaurant "Hasunomi" located in Okayama City.To get there, I walked straight from JR Okayama Station towards Okayama Castle, took a right turn, and it was about a 10-minute walk on the right side.I made a reservation for the opening time at 18:00 on a weekday. Upon entering, I found tables immediately to my right, and a long counter surrounding the kitchen to my left. The overall atmosphere was very spacious and the lighting was excellent!I was seated at the farthest counter spot, which offered the best view of the chef's skillful preparation right in front of me. My anticipation grew as I ordered the course meal priced at JPY 16,500 (tax included) with the following pairings:◆ Pea paste and asparagus chawanmushi◆ Squid marinated in old sake topped with sea urchin◆ Octopus from Setouchi with zucchini and scallion sauce◆ Sichuan-style steamed chicken◆ Spring rolls with new onions◆ Stir-fried vegetables◆ Steamed beef with aromatic sauce◆ Blanched mud squid with pepper sauce◆ Braised shark fin and abalone◆ Steamed bonito with cilantro and garlic◆ Stir-fried Hokkaido pasture-raised beef with aromatic vegetables◆ Yellow chive soba◆ Almond tofu◆ Jelly with small summer citrus and Dongfang Meiren, Taiwanese-style pineapple cakeThe drinks paired with the meal included:◇ Sparkling wine◇ Ponshu◇ Glass of orange◇ Glass of rosé◇ Two types of white wine◇ Shaoxing wine◇ Chinese teaThe dishes were beautifully presented in small portions, showcasing exquisite seafood from Setouchi and local ingredients. Therefore, it’s advisable to arrive with a bit of an appetite.I had heard great things about the pairings, so I didn’t hesitate to choose them, and they exceeded my expectations. The chef selected all the pairings, and when he had the time, he personally explained each one as they were served.Every choice was perfectly matched, and I learned that the chef holds a sommelier qualification, which made perfect sense. For the Japanese sake served that day, he personally visits the sake brewery whenever he offers it at the restaurant, showing his incredible dedication. I was genuinely amazed by the delicious sake I had!The main reason for this was the Yamahai sake, which has a unique character. After taking a sip, I was pleasantly surprised by its incredible taste, and when the paired dish was served, I couldn’t help but feel a fist pump of joy inside my heart! Therefore, the pairings with the subsequent dishes were undoubtedly fantastic, and I felt like I should commend myself for choosing the pairings. It was an extraordinary culinary experience. Moreover, I was even more surprised when I saw the bill! By the way, the phrase I often find myself saying when the experience exceeds my expectations is, "Is this really okay?!" As I left, the chef kindly saw me off outside, and I promised to return for another visit before heading to my next destination.I highly recommend everyone to experience the wonderful world of Chinese cuisine with pairings!Thank you for the meal.☆4.10/176/12880 Less

On the second night of my business trip to Okayama, I visited Hasunomi.This time, I opted for a course meal with pairings.We started with a toast using Cava sparkling wine.The course began with soup, followed by another toast with Japanese sake. From here, a series of small dishes began to arrive.The sea urchin and octopus with green onion sauce was paired with a white wine from Verona, Italy.The refreshing fruitiness beautifully complemented the sweetness of the sea urchin and the aroma of the green onion.Next, the sauce made from the liver of the western clam was paired with Gewürztraminer from Alsace.The rich umami of the liver harmonized perfectly with the wine's floral aromas.We enjoyed a dish of green beans with the same Alsace wine.The steamed chicken with spicy sauce had a pleasant accent from cilantro.Additionally, the homemade char siu was paired with a triple award-winning sake.The Japanese sake supported the flavors of the Chinese dishes wonderfully.Following that were seafood with aromatic sauce, okra, and edamame.The shark fin and abalone showcased a truly classic Chinese presence.Here, Shaoxing wine was a must.The harmony with the dishes was undeniable.Next came the sautéed Spanish mackerel.Paired with a spicy sauce was a white wine from Côte du Jura.The mineral notes and acidity enhanced the fish's umami.The main dish was a plate of pasture-raised beef wrapped in lotus seeds.This was paired with Barbera from Piedmont, Italy.The fruitiness and acidity gently enveloped the beef's flavors.We finished with fried rice.Dessert included almond tofu, tea sweets, and Chinese tea to wrap up the meal.Each small dish had its own character, accompanied by wine, sake, and Shaoxing wine.The excitement of "What will come next?" continued until the end, making it a highly satisfying course.It was a great meal. Less

Located just a short walk from Okayama Station, in Heiwa-cho, is the Chinese restaurant "Hasunomi," marked by a quiet Bizen pottery sign. Opened in Okayama in 2010, the restaurant is led by Chef Kentaro Kato, originally from Kurashiki City. He honed his skills at the renowned restaurants "Azabu Choko" in Takamatsu and served as the head chef at a Takamatsu establishment under Matsuo Nagasaka. Utilizing fresh seafood from the Setouchi region and vegetables from Okayama, he transforms seasonal ingredients into exquisite dishes using Chinese culinary techniques. Rather than overwhelming the palate with spices and oils, he carefully highlights the natural flavors of the ingredients, resulting in dishes that are inherently rich and flavorful.The course begins with "Pea and Asparagus Soy Milk Chawanmushi." This vibrant green dish captivates with the sweetness of fresh peas and smooth paste, complemented by the fresh aroma of asparagus. The warm soy milk gently seeps into the body, conveying the restaurant's philosophy from the very first dish.Next is "Squid Marinated in Shaoxing Wine," featuring squid infused with the rich aroma of aged wine, paired with sea urchin to enhance its sweetness and depth. The freshness of the sea urchin beautifully balances the flavors. The "Octopus and Zucchini with Scallion Sauce" showcases the firm texture of Setouchi octopus, lightly dressed with the fragrance of scallions and refreshing herbs. The seasoning enhances rather than overshadows the natural flavors.The "New Onion Spring Rolls" crackle delightfully upon biting, releasing the sweet essence of new onions. The "Snap Peas with Ginger" maintains the pea's flavor even with a generous amount of ginger, offering a refreshing crunch. The vegetable dishes stand out as main attractions rather than mere palate cleansers.Gradually, the dishes take on a more traditional Chinese depth. The "Sichuan-style Steamed Chicken" features moist chicken enhanced with spices and chili oil. The "Homemade Char Siu" impresses with its tender texture and sweet fat, leaving a lingering aftertaste with each bite. The accompanying pickles balance the richness, naturally inviting the next bite.The "Blanched Swordtip Squid" highlights the squid's delicate sweetness, enhanced by the piquant kick of the sansho pepper sauce. The "Shark Fin and Abalone in White Soup" symbolizes the restaurant's richness. The robust flavor of the white soup is embraced by the shark fin, while the abalone adds depth with its firm texture and rich aroma. Amidst the focus on ingredient-driven dishes, this one offers a satisfying concentration of flavor.The "Bonito with Condiment Sauce" is a bold dish adorned with plenty of fried garlic and aromatic vegetables. The flavor layers are clear, yet diners can adjust the amount of condiments to preserve the fish's delicacy. The "Pasture-raised Beef with Aromatic Vegetables" highlights the umami of the lean meat, enhanced by the herbs, prioritizing the ingredient's essence over heaviness.The finale, "Fried Rice with Dried Scallops," lands gently, relying on the umami of the scallops rather than an oily richness. The rice is light, and as you continue eating, the scallop's aftertaste expands. The added "Mapo Tofu" is not overly spicy; instead, it features a gentle finish with the smoothness of tofu layered with the fragrance and umami of spices. Ultimately, both the fried rice and mapo tofu are irresistible.Desserts include "Almond Tofu," along with "Kona Citrus and Oriental Beauty Jelly" and "Taiwanese Pineapple Cake." The soft acidity of the kona citrus and the fragrant aroma of the oriental beauty harmonize in the mouth, while the rustic sweetness of the baked goods creates a lingering finish. From the first warm bowl to the last bite, the balance of flavors, temperatures, and textures is meticulously crafted.The charm of "Hasunomi" lies not in showcasing Chinese culinary techniques but in centering on Setouchi and Okayama ingredients, layering spices, fermentation, white soup, and condiments without compromising their inherent qualities. The elegant arrangement of small portions allows the essence of each dish to shine through clearly. Rich in flavor yet satisfying as Chinese cuisine, this is a must-try for anyone seeking ingredient-focused Chinese dishes in Okayama. It was a great meal. Less

It's May, and it's quite hot already.I enjoyed the broad beans and green peas, aged sake marinated beika from Okayama, sesame sauce with nishigai (Japanese surf clam), sweet snap peas, spring rolls made with new onions that are worth the trip alone, mouth-watering chicken, roasted pork, squid, shark fin and abalone, extra spring rolls with new onions, managatsuo (Japanese butterfish), something with black vinegar, hot and sour noodle soup, and fried rice that I highly recommend adding. The dessert and the combination of Japanese sake were delightful. This is a place I want to visit again soon. It was a great meal! Less

Day 4 of my trip to Hiroshima and Okayama, Part 5For dinner on the fourth day, I visited this Chinese restaurant located in the heart of Okayama City. This was the highlight of my culinary experiences during this trip—Hasunomi. I had been looking forward to this for quite some time.Chef Kato is a senior disciple of Chef Kawada from "Chazenka," which had me eagerly anticipating this visit. Once I arrived, I realized that this restaurant is exceptional not only for its dishes but in many other aspects as well.The dishes are served in smaller portions but with a variety of plates. However, this might be misleading, as the main dishes are substantial. Each dish is crafted with remarkable skill.Next, let's talk about the drinks. I opted for a pairing, and it was fantastic! With so many dishes, I enjoyed a total of 13 glasses of paired beverages. When dessert was served, I was even offered another drink, but as a seasoned drinker, I decided to hold back (laughs). The pairing included not just wine but also Japanese sake and Shaoxing wine, all chosen by the chef. The way the drinks complemented the food was exquisite. The wines, both white and red, paired beautifully with the Chinese cuisine. The sake selection was clearly made by someone who truly understands alcohol.Moreover, the service and hospitality were excellent, and the prices were reasonable, offering great value for money. The total for the meal was JPY 16,500. This means the pairing cost JPY 11,000, which is quite affordable considering the amount I drank. Wait, was there no service charge?This price would be unimaginable in Tokyo, but this is the charm and advantage of traveling in the countryside.I was thoroughly satisfied.The dishes I enjoyed included:- Steamed Chicken Liver Soup - Sweet Shrimp Marinated in Rice Wine - Spicy Sesame Sauce with Nishi Clam - Spring Rolls with New Onions - Snap Peas with Ginger Dressing - Steamed Chicken with Spicy Sauce - Homemade Char Siu - Spicy Sauce with Aged Beef Cheek - Squid, Cabbage, Bamboo Shoots, and Bracken with Mustard Sauce - Braised Shark Fin and Abalone - Steamed Rockfish - Sweet and Sour Pork with Black Vinegar & Chinese Steamed Bun - Sour Hot Soup Noodles with Fermented Cabbage - Bite-sized Almond Tofu - Nishida Strawberry with Ginger Ice Cream and Sweet Sake Sauce From start to finish, everything was perfect. I had a wonderful meal. Less

About two months ago, I made a reservation over the phone and visited the restaurant. Inside, there are counter seats and private rooms, and the course features a variety of small dishes.The overall quality of the food is high, with each dish served in modest portions, allowing for a continuous flow of dishes. Despite the number of items, the speed of service is impressively quick, creating a nice rhythm to the meal. Just when I wondered if there would be more, the final dish arrived unexpectedly, marking the end of the course. I might have been able to place additional orders, but it didn’t feel necessary at that point.On the service side, I felt a bit lacking. There was no communication from the chef, and I only received a few words from a female staff member (perhaps a madam?). Personally, I enjoy engaging with the chef when visiting renowned local restaurants, so I found that aspect a bit disappointing.Given the outstanding quality of the food, I believe that a little more warmth in the interaction would have made for a more memorable experience.Here’s the menu from today:- Chicken Liver Soup- Sweet Shrimp Marinated in Shaoxing Wine- Spicy Sesame Sauce with Western Clams- Spring Rolls with New Onions- Snap Peas with Ginger- Steamed Chicken with Sichuan Spicy Miso- Homemade Char Siu (BBQ Pork)- Blanched Squid with Fermented Chili- Braised Shark Fin and Abalone- Steamed Bonito with Chopped Condiments- Hokkaido Pasture-raised Wild Beef with Aromatic Vegetables- Sour and Spicy Noodle Soup with Fermented Cabbage- Almond Tofu- Strawberry and Ginger Ice Cream with Sweet Sake Sauce Less