HAJIME Osaka

One of those restaurants you must visit at least once in your life.This was my first visit, celebrating my boss's birthday.From the moment I stepped inside, I felt a sense of extraordinary atmosphere.It was more than just a meal; it was an experience that delighted all my senses.A world of art that expresses nature through food.A meticulous blend of temperature, color, and space, showcasing rich sensibility and careful calculation.It's no wonder this restaurant is a place you want to visit even while traveling. Less

The atmosphere was wonderful. The staff were able to communicate in English, so most of the customers seemed to be from overseas. Perhaps due to the season, the menu featured a lot of vegetables, which gave it a feminine touch. The main dish, duck, could be enhanced with black truffle for an additional fee, which I opted for. The dessert portions were generous. As a wine lover, I ordered the wine pairing, and I’m glad I did; I got to enjoy some unique wines. Although it was quite an expensive course, I’m not sure if I would return, but I’m glad to have had the experience. Less

I have visited this restaurant several times. Each dish showcases the quality of the ingredients and the skill and dedication of the chefs, without any flashy presentations—just pure deliciousness that truly impresses. The balance of flavors, cooking techniques, and plating are all executed with care, and I was captivated by every single dish until the very end.The interior has a calm atmosphere, making it a comfortable place to dine, and the attentive service from the staff was delightful. Not only the food, but the entire experience of spending time in this restaurant felt special.I truly believe this is one of Osaka's representative gems that I would love to visit again. It's a perfect spot for special occasions or meals with important people, and I highly recommend it to anyone who wants to savor truly delicious cuisine. I look forward to returning to enjoy different seasonal dishes. Less

Three years ago, a friend who is the head chef at a sushi restaurant mentioned a carrot and asked if I knew Hajime Yoneda. That’s how I learned about HAJIME, a restaurant that earned the fastest Michelin three stars in the world, briefly dropped to two stars, and then reclaimed its three-star status. Hajime Yoneda is a chef who has been ranked number one for several years, even surpassing Shohei Ohtani, as a goal for the next generation of culinary artists. Two years ago, he also gained recognition for his mathematical skills in cooking on the drama "Fermat," achieving first place in a Kyoto University mock exam, revealing his background as an engineer.Finally, I made my visit! Currently, the only menu option is a course priced at JPY 89,000, tax included. My friend also ordered a pairing from DRC for JPY 275,000.The course changes with each visit, and since it was my first time, I experienced the initial course content. I heard that some guests have visited 53 times... it must be enjoyable no matter how many times you go!The course consisted of 14 dishes and took a total of four and a half hours. As I don’t drink alcohol, I often find meals exceeding three hours to be long, but this time flew by, and I hardly had any time to check my phone.Even though the restaurant has no windows, I felt a strong connection to nature. It was raining outside, and I felt as if the rain was merging with me. Moreover, it wasn’t just about sharing a meal with my companion; we shared moments of eye contact and laughter, experiencing surprise and learning together. In today’s world, such moments are becoming increasingly rare, reminding me to cherish each dining experience.As everyone has said, it’s not just about enjoying a delicious dinner; it’s about experiencing the art and philosophy created by the genius chef Hajime Yoneda, and feeling the cycles of nature, the earth, and life. JPY 89,000 is certainly not cheap, but the value of this experience is undeniable. I feel proud and fortunate to have been born in this era with Chef Yoneda and to have such a restaurant in Japan.I want to feel nature again, attend summer festivals, and visit Hajime once more. I want to experience what Chef Yoneda creates.Thank you, it was a great meal! Less

The dining area was dimly lit, resembling a movie theater, with spotlights shining on the tables. There, a series of dishes expressing the chef's unique vision were presented, accompanied by theatrical flair.Each dish was certainly delicious, but this is not a place to judge solely on taste. To truly convey this experience, videos are essential, so I recommend checking out various videos on YouTube.I opted for the course (JPY 89,000), a half-size alcohol pairing (JPY 38,000), and added a meat dish with black truffle (JPY 16,000). Including the service charge, the total came to over JPY 160,000!The alcohol pairing featured not only wines but also rare Japanese sake, which was quite satisfying. Even though it was a half-size pairing, there were 10 glasses, and by the end, I was quite tipsy. The portion sizes were ample, and adjustments could be made for the latter part of the meal.It was a truly unique experience, but once was enough for me. I simply can't afford to do this repeatedly. By the way, the restaurant keeps a detailed record of what each guest has eaten, and it seems that all the menu items, except for "Earth," change if you visit again the next day.There were 11 guests, including myself. Everyone else was of East Asian descent, mostly in their 20s and 30s. I couldn't help but wonder who they were... It was also a valuable social learning experience. Less

I finally had the experience I had been longing for.After years of contemplating when to go, this restaurant has become quite expensive, raising the bar even higher. However, I had decided that I would definitely visit this place someday.A bit of a spiritual note here, but in this age of the wind, as it is called, I read somewhere that we are shifting from the attachment to material things of the earth age to the joy of experiences and knowledge. This restaurant truly embodies that sentiment; it’s not just about going to eat delicious food, but rather about experiencing Hajime itself.I was allowed to take photos of the dishes, and the lovely server even guided me on the best moments to capture. I hesitated, thinking that taking photos might be inappropriate, but I felt compelled to document the experience, fearing I would regret not preserving the memories.There were about six other groups at our table, three of which were international guests.The dimly lit, fantastical interior of the restaurant reminded me of the international pavilions at the Osaka Expo. Waiting in the anteroom heightened the drama of the show that was about to begin.We ordered a course with half alcohol pairing.To enhance the beauty of the dishes, each table was spotlighted, creating an atmosphere reminiscent of a stage for the upcoming show. My companion was nervously taking deep breaths, which made me smile.I feel it would be unfair to share all the photos, so I will only share a few.From the start of the meal to the bill, it took about five hours.My honest impression is that I experienced a grand chef's story through the dishes, from the birth of the Earth to the destination of love.I feel it would be disrespectful to try to express each dish with my limited vocabulary, so I will refrain from doing so.However, if I may add a mundane note, the number of dishes was more than I expected, and since the course lasted a long time, I recommend that those who don’t usually eat that much prepare themselves and visit before getting too old!Now that my companion is studying wine, I would love to try a different pairing course next time.I truly had a wonderful experience and feel very fortunate.It was a great meal! Less

The dishes are not only flavorful but also artistic, making you wonder, "How much effort went into this?" There are many elements designed for presentation. However, the flavors tend to be quite salty, and the price, which can reach tens of thousands of yen per person, is quite daunting for an average salaryman. Unfortunately, there was no direct greeting from the chef either. It seems that about 80% of the customers are foreigners, which makes me think they might be targeting inbound tourism. If only the price were below JPY 50,000, this could easily be the best of the year. Less

TASTING MENU STANDARD JPY 89,000 Non-Alcohol Pairing JPY 27,500 Glass of White Wine ×1 Mineral Water ×1 Service Charge 15% Total JPY 139,824 Located a 5-minute walk from Higobashi Station, Hajime is an innovative restaurant situated on the first floor of a condominium. It has been awarded three Michelin stars for nine consecutive years since 2018.**"Green"** A dish featuring white asparagus flan topped with chickweed, potato chips, and sliced almonds, drizzled with green asparagus sauce. This dish evokes the image of greenery, representing the transition from spring to early summer.**"Coast"** ◯ Botan Shrimp, Daikon, Caviar A dish with botan shrimp placed on daikon, garnished with caviar. ◯ Sweetfish Sweetfish that has been deep-fried in a fermented batter. ◯ Sea Urchin, Broccoli A dish with sea urchin and broccoli sauce topped with foam. ◯ Kazunoko, Akou A dish featuring fried rice paper topped with akou and kazunoko. ◯ Mussels, Pickled Scallions, Quinoa Mussels served in their shells, accompanied by mussels, pickled scallions, and quinoa, paired with paprika sauce. ◯ Oyster, Cucumber, Yogurt Hiroshima oysters cooked and served with a yogurt sauce.**"Lake"** A dish with finely diced apples topped with red shiso and low-temperature cooked biwa trout, representing a school of swimming fish. The green is sorrel, and the brown is Haccho miso.**"Sea: Full"** A dish featuring crispy-skinned, rare-cooked Shiro-amadai from Ehime, served on eggplant and paired with sweetfish broth.**"Sea: Reef"** A dish of foam steamed with sake, sautéed in garlic butter, and paired with orange sauce. The sides include ravioli stuffed with tomato and soft-shelled turtle, zucchini, and celeriac roots.**"Destruction and Assimilation"** A dish of foie gras wrapped in mango and nuts, coated with a thin caramel.**"Hope: Dew"** Pine granita.**"Hope: Earth"** Hiroshima's Tashima beef slow-cooked for a long time, paired with meat broth sauce and pumpkin puree. The sides include snap peas and kumquat arranged on a matcha base.**"Hope: Sky"** A dish of smoked Nanatani duck, flavored with aromatic herbs. The sides include onions with nezumi berries, black garlic, and young corn.**"Bamboo: Shining"** A dish of powdered fresh cheese drizzled with olive oil.**"Bamboo: Kindness"** A dish featuring a sphere made from almond milk, paired with almond essence soup.**"Secret Menu"** A dish with ice cream infused with tea and spices inside a biwa, served with almond meringue and cardamom ice cream.**"Love"** A dish of strawberry ice cream filled with sablé and nuts, topped with hot strawberry sauce. Surrounding it are lips made from strawberry jelly, dried strawberries, strawberry cream, and sour cream. Love expresses various emotions, sometimes cold and dry, other times sweet and sour. This dessert captures those diverse expressions.**"Petit Fours"** ◯ Cotton candy infused with hinoki scent ◯ Mascarpone tart ◯ Candy apple made from sugar art ◯ Kiwi ball ◯ Popcorn blancmange ◯ Raspberry chocolate.**Hajime's Philosophy** "This universe is truly built on a delicate balance. I want to convey the beauty of this simple yet complex world." The concept is clearly communicated through meticulously calculated dishes that pay attention to detail. The originality is exceptionally high, and the presentation was wonderful, allowing for enjoyment until the very end.Hajime's worldview expresses the beauty of order found in the balance and harmony existing in nature, the Earth, and the universe. This can be felt not only through the dishes but also in the fantastical space reminiscent of outer space. I felt the essence and evolution of gastronomy, deeply engraved in my heart along with emotions and hope.It was a great meal. Less

My first visit to Hajime, a restaurant I had been curious about for a while.I opted for the four-hour course, which featured an impressive variety of ingredients. Each component was carefully selected, rich in flavor, and free from any off-tastes. The combinations were exquisite, the presentation of the dishes was delightful, and I never felt bored. Every dish was delicious.However, I didn’t encounter any ingredients that felt exceptionally unique or extraordinary. While every dish was flawless, there wasn’t anything that reached a level of remarkable cooking or an unforgettable taste experience. It felt more like a celebration of the harmony of diverse ingredients and the chef's culinary vision rather than a focus on the individual flavors of each ingredient.The service was outstanding, providing a very pleasant experience. On that day, all the other guests were foreigners, primarily from English-speaking countries. Even from my perspective as someone with a Level 1 English proficiency, I found that the staff spoke English at a level comparable to their Japanese service. I believe their service surpassed that of Ritz-Carlton staff, which likely appeals to affluent foreign guests who prioritize service. However, I did find it somewhat concerning that the chef never appeared throughout the meal—perhaps because most of the guests were foreigners?This restaurant is quite rare in Kansai, but I think there are similar establishments in Tokyo, albeit with slightly different approaches. The one that felt most similar to me was Refevrvessence, known for its skillful use of vegetables and a chef with a background at Michel Bras, who is quite cerebral. I also sensed elements reminiscent of Noma and Cézanne.While the genre is innovative, I personally felt it leaned heavily towards French cuisine. However, I believe the innovative label is more appealing to foreign guests. After all, they might wonder why they would come to Japan for French food.I enjoyed a non-alcoholic sparkling drink and a Belgian low-alcohol craft beer, and with the meal and service charge included, the total came to just over JPY 100,000. I think that’s quite a sum, but I was satisfied. I believe the experience is worth it, so if you don’t mind spending on a meal, I highly recommend giving it a try. Less