Hakuun Tokyo

【Course】☆ Hair Crab, Purple Sea Urchin, Edamame, Puree☆ Grilled Eel, White Grilled☆ Ise Lobster, Kamo Eggplant, Deep-fried☆ Black Abalone, Soup☆ Tiger Fish, Ponzu☆ Bonito, Salt Seared☆ Dried Cod Roe, White Squid, Cold Soba☆ Pike Conger, Taro Stems, Hot Pot Style☆ Omi Beef, Manganji Pepper, Charcoal Grilled☆ Hitsumabushi (Grilled Eel Rice)☆ Handmade Soba☆ Shine Muscat, Yogurt Ice Cream☆ Mizu Yokan (Water Jelly)【Total Payment】1 Person: JPY 57,000*Includes 2 alcoholic drinks【Review】This was my second visit.I enjoyed the seasonal Omakase course for JPY 45,000 at this Michelin two-star Japanese restaurant.The charm of Hakuun lies in its ability to highlight the natural flavors and characteristics of seasonal ingredients.Rather than overly complicating the dishes, they carefully prepare the freshest ingredients of the season in a way that suits each one.Throughout the course, summer ingredients were featured, allowing me to feel the arrival of the season with each dish.One standout was the Hitsumabushi served at the end.On top of the seasoned rice was beautifully grilled eel.For the first serving, I enjoyed it as is.The savory aroma of the eel and the richness of its fat blended perfectly with the seasoned rice, creating a complete dish on its own.For the second serving, I added dashi (broth).The addition of dashi lightened the richness of the eel, offering a different experience from the first serving.It was interesting to enjoy the same dish in two different ways, making it a memorable conclusion to the course.The interior features a calm counter with a Japanese aesthetic.It’s a quiet space where you can focus on the food, making it suitable for dates, business meetings, or meals with friends.The average spending per person, including drinks, is around JPY 60,000.While it’s not a casual price range, it’s a place where you can enjoy the seasonal flavors unique to Japanese cuisine.Instead of flashy presentations, they carefully draw out the deliciousness of the ingredients themselves.This was a Japanese dining experience that highlighted the contours of the ingredients and allowed me to feel the seasons. Less

A visit to the Michelin two-star restaurant "Hakuun".As soon as I took my seat at the elegant counter, my anticipation grew in the serene atmosphere.The course began with a refreshing dish featuring sea urchin, followed by perfectly grilled fish, delicate dishes paired with sea urchin, a clear soup, bonito, and fried items. Each dish brilliantly highlighted the natural flavors of the ingredients, skillfully altering the impression through the use of dashi, cooking techniques, and layering of aromas.Among the highlights were the beautifully cooked thick bonito and the grilled beef. While retaining the robust essence of the ingredients, the aftertaste was surprisingly refined. The hot pot dish added depth to the course, creating a dynamic flow.The finale was a rice dish cooked with fish and sweet corn. The sweetness of the corn and the savory fish melded perfectly with the rice, providing a satisfying conclusion. The meal was complemented by soba, a refreshing sweet, yokan, and matcha, all beautifully presented to celebrate the season.Without being overly extravagant, the restaurant exuded a playful spirit, allowing diners to naturally appreciate the chef's skill and sensibility. Less

Hakuun is one of my favorite restaurants. This time, I enjoyed a course centered around eel.Here’s what I had:- Edamame puree- Uzaku (eel and cucumber salad)- Ise lobster- Soup with summer turnip and black abalone- Sashimi of rockfish- Grilled eel- Cold noodles with karasumi (salted mullet roe) and sashimi of squid underneath- Small hot pot with eel and green onion- Wagyu tenderloin prepared in sukiyaki style with Manganji pepper- Hitsumabushi (grilled eel rice)- Handmade soba noodles- Peach and yogurt gelato parfait- Mizu yokan (sweet red bean jelly)No matter the season, Hakuun never disappoints. I especially love visiting during eel season. The grilling style is primarily Kansai-style, resulting in a crispy texture. The grilled eel has no unpleasant odor, and as you bite into it, the rich flavor of the eel becomes more pronounced. Honestly, I believe this grilled eel is far more delicious than any I’ve had at specialized restaurants. The hitsumabushi is generously seasoned with sansho (Japanese pepper) from the start, making it incredibly stimulating. Personally, I love adding wasabi to the hitsumabushi to enhance its refreshing spiciness. After enjoying it with just the condiments a couple of times, I poured dashi over it to make a delicious ochazuke (rice with tea). Of course, every dish besides the eel was equally exquisite. Last year, Hakuun received two Michelin stars, making reservations increasingly difficult, so I want to cherish every opportunity to visit. Less

As expected from a Michelin-starred restaurant, I had the most delicious dinner.I enjoyed a fantastic meal in Minami Aoyama. It was truly exceptional.I started with Oolong tea while waiting for the course to begin. I participated in the 8:30 PM group course.Now, let’s begin the course. First up was a chawanmushi (savory egg custard) made with sweet corn from Hokkaido. It was incredibly sweet and absolutely delicious, showcasing the natural sweetness of Hokkaido corn. It was the best.Next, I had grilled eel served with uzumaki (wasabi) and sudachi (Japanese citrus).Then came black abalone with edamame and ginger sauce.I enjoyed freshly shaved bonito flakes while waiting for the next dish.The next course was a delicious soup with hamo (pike eel). Underneath the hamo were tasty eggplant and okra, creating a wonderful harmony. It was superb.I also had marinated fish from Tokushima, which was excellent.Next, I enjoyed a delicious tataki (seared) bonito, seasoned with salt. It was a very tasty salted bonito tataki.Then, I was served ayu (sweetfish) that had just been swimming moments before. It was perfectly grilled and delightful, served with bamboo vinegar. It was the best.Next was somen (thin wheat noodles) mixed with aori ika (squid) and junzai (a type of vegetable).Then came winter melon cooked in soft-shelled turtle broth, topped with crab sauce. The winter melon was incredibly delicious. It was the best.Next, I had smoked duck from Aomori, grilled over straw, along with charcoal-grilled Manganji peppers. Both were outstanding, making for a perfect main course.For the rice dish, I had unagi (grilled eel) served in a clay pot. It was fantastic. I first enjoyed it as an unagi donburi (rice bowl) with plenty of sansho (Japanese pepper). Then, I added broth to it. It was the best.Next, I savored some delicious soba noodles, which were also exceptional.Then came yuzu soba, with a subtle aroma of yuzu that was delightful. It was the best yuzu soba.For dessert, I had mango ice cream with yogurt from Miyazaki. It was fantastic.Lastly, I enjoyed another sweet treat, the best mizu yokan (sweet jelly). I finished with matcha (green tea). It was the best. Less

I visited Hakuun, a Japanese restaurant, this time. The dishes, which emphasize seasonal ingredients, showcased meticulous craftsmanship, allowing me to enjoy both their visual beauty and delicate flavors. The gentle seasoning highlighted the natural tastes of the ingredients, and the chef's dedication was evident in each dish.The interior had a calm atmosphere, and the thoughtful service left a strong impression. As a foreigner, I was warmly welcomed, which made it easy for me to enjoy my meal. The flow of the dishes and the timing of the service were excellent, making for a truly satisfying experience from start to finish. I definitely want to return in a different season. It was a great meal! Less

Visit InformationDate: Saturday, around 9 PMReservation: Yes (88 days in advance, OMAKASE)Wait: NoneNumber of Guests: 1Seating: CounterFrequency: 9th visit in 88 daysDuration: 2 hours 10 minutesPayment: Credit Card (VISA)Food Menu☆ Seasonal Course: JPY 45,000 (including tax)　　☆ Chilled Chawanmushi with Purple Sea Urchin and Grilled Sweet Corn　　☆ Grilled Eel　　☆ Black Abalone and Edamame　　☆ Clear Soup with Pike Conger and Water Eggplant　　☆ Grated Daikon with Tiger Fish in Ponzu Sauce　　☆ Seared Bonito with Salt　　☆ Grilled Sweetfish　　☆ Somen with Shako Squid and Water Shield　　☆ Hairy Crab with Winter Melon Sauce　　☆ Grilled Duck with Charred Managiri Pepper　　☆ Hitsumabushi　　◎ Yuzu Soba　　☆ Mango and Yogurt Ice CreamDrink Menu☆ Tenbuki Natsu ni Koi suru Tokubetsu Junmai Nama: JPY Ask☆ Isojiman Junmai Daiginjo 40 Koya: JPY Ask☆ Ubusuna Koko Shichinoujo: JPY Ask☆ Kudoki Jouzu Banshu Aiyama Junmai Daiginjo: JPY AskExpenses, Discounts, Others・Service Charge (10%)・Reservation Fee: JPY 390Good Points・Clear and delicious course flow・Lovely atmosphereBad Points・A bit of a walk from the stationOther Notes・The Tabelog Award Bronze: 2025, 2026・Japanese Cuisine TOKYO Top 100: 2023, 2025 (2024 not announced)・Michelin Guide Tokyo ★★☆: 2026・Michelin Guide Tokyo ★☆☆: 2022-2025・Go-E-Mi-Yo 3 Tock: 2022-2025ImpressionsIt was the day of the Sumida River Fireworks Festival in Tokyo.Ignoring that, after a warm-up at "Radio", I headed to "Hakuun" for the first time in three months.I made a reservation for the OMAKASE after my last visit.The Seasonal Course starts all at once.The counter has 8 seats, occupied by three pairs of guests and two solo male diners, including myself.Five of the guests were inbound tourists.The staff included Chef Sakamoto, four apprentices, and two female servers.For drinks, I ordered a selection of Japanese sake, half a go each.Choosing the Edo Kiriko glassware is always enjoyable.First up was Tenbuki Natsu ni Koi suru Tokubetsu Junmai Nama.It had a subtle sweetness with citrus notes and a refreshing bitterness.The first dish was Chilled Chawanmushi with Purple Sea Urchin and Grilled Sweet Corn.A sweet and sour jelly was drizzled over it, complementing the sweetness of the sea urchin and corn.Next, we had the unveiling of the sweetfish, sourced from the Tenryu River.The second dish was Grilled Eel.It came with yuzu salt, sudachi, and wasabi.The aroma was incredible, with crispy skin and tender flesh.Next was Isojiman Junmai Daiginjo 40 Koya.Commonly known as the blue bottle.It tasted like cider.The next dish featured Black Abalone and Edamame.The edamame was mashed into a zunda paste and combined with taro stems, topped with ginger soy sauce and liver sauce.Chef Sakamoto shaved fresh bonito flakes right in front of me, and I enjoyed a piece of the freshly shaved bonito.The aroma was delightful.This bonito was used in the Clear Soup with Pike Conger and Water Eggplant.The gentle sweetness of the broth blended beautifully with the pike conger and the creamy water eggplant.The fifth dish was Grated Daikon with Tiger Fish in Ponzu Sauce.The texture was incredible.It included skin and entrails as well.For my third drink, I had Ubusuna Koko Shichinoujo.Part two of the cider experience.Then came the specialty dish: Seared Bonito with Salt.It was refreshing and moist, perfect for summer.Next was the Grilled Sweetfish.I bit into it from the head, dipping the tail in wasabi vinegar.The bitterness was delicious.Next was a refreshing dish of Somen with Shako Squid and Water Shield.The shako squid was from Odawara, and the water shield was from Akita.The somen noodles were infused with shiso.The hairy crab from Funka Bay was served with winter melon sauce, providing an interesting texture with the large pieces of winter melon.At the climax, I had another cup of Japanese sake: Kudoki Jouzu Banshu Aiyama Junmai Daiginjo.It had a sweet and umami finish.The meat dish was Grilled Duck with Charred Managiri Pepper.It was said to be from Aomori's silver duck.I enjoyed it with wasabi soy sauce and salt.The duck had a rich flavor.Then, in front of me were Pickles and Condiments, signaling the meal time.This time, I had Hitsumabushi.First, I enjoyed it as is.The tender eel was delicious.For the second serving, I poured the pike conger broth over it for ochazuke.I added plenty of sansho and wasabi, creating a delightful spicy kick.Next was Yuzu Soba.It was refreshing and flavorful.For dessert, I had Mango and Yogurt Ice Cream.It contained finely chopped "Tamago no Taiyou" and larger pieces, making it very sweet. It paired excellently with the homemade yogurt ice cream.Finally, I enjoyed Mizu Yokan.It was smooth and delicious, with a strong azuki bean flavor.I concluded my meal with a cup of Matcha, feeling satisfied.After staying for just over 2 hours, I settled the bill.JPY 57,000.I paid with a credit card.It was a great meal.This time, I was able to enjoy summer ingredients.Next, I look forward to visiting during that season I go every year! Less

Wine and Japanese sake pairing included for JPY 63,000.My experience here was so remarkable that it made me feel compelled to visit my master’s restaurant (Ryugin) after visiting my disciple’s place, just like my experience at Sukiyabashi Jiro Roppongi.At first, the staff, who seemed to be Chinese, were trying hard, but their intentions didn’t fully come across, leading to some confusion with the pairing orders. I had a bad feeling as the dishes were served, thinking it might be hard to connect with the place.However, the opening of the sliding door for the performance was a nice touch.The first dish, sea urchin and corn, was impressive. Not only did it showcase the sweetness of the sea urchin and corn, but the addition of onion (perhaps?) brought a nice balance.The Kagoshima farmed eel, served as white grilled eel, displayed exceptional cooking skills. The crispiness was remarkable, and the aroma and flavor were outstanding. I thought it was natural eel, but it turned out to be farmed (how embarrassing!). I have rarely had an experience that could be called wonderful with natural eel (though the natural grilled eel at Uotoku was fantastic), but this Kagoshima farmed eel had originality in texture and flavor, making me feel it could be considered the pinnacle of eel cuisine (while the large and impressive natural eel from Lake Biwa at Koju was great, objectively, today’s eel was far more delicious).The trigger shell rice paired perfectly with red wine.The eel soup was beautifully presented with a generous portion of eel that was satisfying to eat. Despite its size, I felt no bones or obstacles while enjoying it. This is the best eel I’ve had to date. The addition of fried Kamo eggplant enhanced the flavor. While I thought adding fried dashi to the soup was a bit unfair, it was simply delicious. It had a different umami from Kiyama’s beautiful dashi, but the balance of bonito and kombu dashi was quite good.The grilled sweetfish showcased exceptional cooking skills. The juiciness of the first bite and the pleasant bitterness were perfectly balanced. Excluding tempura, this could be the best sweetfish I’ve had. One fish left me wanting more; I wished I could have tasted another.The sashimi of rockfish was thickly sliced, showcasing its umami well.The abalone with zunda (edamame paste) was an interesting pairing, and the cooking was spot on.The cold soba was refreshing and perfectly timed.The soft-shelled turtle dashi dish was a standout, especially when paired with the fried shark fin (a bit of a cheat).The main dish, grilled duck, was cooked to a perfect moistness. However, compared to the previous dishes, it lacked impact. The soft-shelled turtle and main dishes were more exciting than the grilled duck.The soba was ordinary, but the flow of ending with soba and matcha was indeed pleasant.The mango dessert, unlike the one at Ensuiz, had a solid texture that made the mango flavor easy to appreciate, which was interesting. The water yokan was subtly sweet and melted in the mouth, making it unique.If Kiyama represents the pinnacle of subtractive Japanese cuisine, Hakuun embodies the pinnacle of additive (though not entirely additive, within my preferred range) Japanese cuisine. The tableware also had a sense of weight and a clear, wonderful quality.This is a renowned restaurant that I am certain to revisit each season. Less

I visited Hakuun in Minami Aoyama for the first time in two months. The season has shifted from spring to early summer, and the ingredients of summer beautifully adorned the course.- Cold Chawanmushi with Kitakushiyu Uni from Otaru and Grilled Sweet Corn It was cold and sweet, and the roasted sweet corn added a delightful aroma, making it delicious.Next, we were introduced to Ayu from the Tenryu River in Nagano. It was a nice-sized fish.- Grilled Eel (Shirayaki) Served with yuzu salt, sudachi, and wasabi. The skin was crispy, while the flesh was tender and fluffy. So delicious!- Grilled Torigai from Noto Served over rice and with green peas. Grilling really brings out the flavor of the torigai.- Freshly Shaved Bonito Tasting Oh, the chef is shaving it again after a long time.- Clear Soup with Hamo and Water Eggplant from Amakusa The hamo was fluffy without any bones, and the water eggplant melted in your mouth. A wonderful soup!- Chopped Tiger Fish from Tokushima Served with grated daikon and ponzu. Cooked with the skin on, the gelatinous skin and the sweetness of the flesh really stood out. So tasty!- Black Abalone Topped with liver sauce, crushed edamame, and white yam stems. It’s rare to eat abalone this way. As always, finely sliced (ﾟдﾟ) delicious!!- Grilled Ayu I took a big bite from the head. The unique flavor of the belly was intact, and I enjoyed the tail with some wasabi vinegar. It’s finally ayu season! So delicious!!- Cold Soba with Shiroika and Mizuna from Hiroshima The handmade cold soba was infused with shiso. Amazing! The aroma of shiso is incredible!!- Hairy Crab from Funka Bay with Winter Melon Sauce This also evokes a sense of summer! So tasty!- Grilled Silver Duck from Aomori with Charcoal-Grilled Manganji Pepper Served with salt or wasabi soy sauce. Today’s meat is silver duck! It’s one of our regulars. The duck was juicy and delicious!- Meal - Unagi Hitsumabushi - Pickles - Sansho - Wasabi Since it’s hitsumabushi, I first enjoyed it as is. The shirayaki was good, but eel is best as kabayaki! So yummy!! - For the second serving, I added wasabi and enjoyed it with the broth made from hamo bones. This was delicious too!- Handmade Soba And to finish the meal, the chef prepared handmade soba. The soba was delicious with the flavorful broth. I had seconds!- "Taiyo no Tamago" Mango from Miyazaki and Homemade Yogurt Ice Cream As usual, sprinkled with sugar from the dayflower. It was cold and delicious. The mango was so sweet!- Homemade Mizu Yokan This one was quite watery. It melted in my mouth as soon as I took a bite!?- Matcha As always, the food was delicious and satisfying. It was a great meal. Thank you, and I look forward to my next visit! Less

Located along Aoyama Street, in a quiet residential area of Minami-Aoyama, is Hakuun.I was invited by my delightful friends, who aren’t keen on taking photos, so I saved the best shot for the climax.We enjoyed our meal while catching up on recent happenings. The atmosphere was relaxed, and I was captivated by the quiet elegance of Chef Sakamoto at the counter.The dishes were beautifully presented in antique tableware. The sake cups were crafted by the Edo Kiriko artist, Hidetoshi Tadano.As I listened to my antique-loving friends, I couldn’t help but recall a certain philosopher.------- ------- ------- -------◇ Omakase- Grilled bamboo shoots and tempura of taranome- Abalone liver porridge- Soup: Hairy crab and lotus root cake- Sashimi: Aori squid and akagai (red clam)- Blanched: Akashi sea bream and butterbur- Small hot pot with spring vegetables and torigai (clam)- Cold noodles with fresh sea urchin and canola flowers- Cherry salmon with fuki miso- Omi beef tenderloin with white asparagus and flower pepper- Firefly squid, snap peas, and bamboo shoots- Takikomi gohan (seasoned rice)- Tai dashi simmered noodles- Yogurt ice cream- Sakura mochi (cherry blossom rice cake)- Usucha (thin matcha tea)◆ Champagne and more------- ------- ------- -------A vibrant array of dishes followed. I thoroughly enjoyed my favorite ingredient, firefly squid, in the takikomi gohan, along with the abundance of spring ingredients.Thank you very much! It was a great meal! Less

♡Omakase CourseI enjoyed the following dishes:- Chilled Usui Beans with Yuba and Sea Urchin- Unagi from Kagoshima with Flower Pepper- Katsuo Dashi (Bonito Stock)- Renkon (Lotus Root) Dumplings with Hairy Crab from Kashimanada- Sashimi (Okose with Grated Daikon Ponzu and Aori Ika)- Sashimi (Akagai and Noto's Kurage with Flower Wasabi)- Tempura (Koshiabura and Kogomi)- Clay Pot Stew with Plenty of Flower Pepper and Kitakuri Clams from Shakotan- Cold Udon Noodles with Shiso Paste, served with Sweet Shrimp and Junzai- Salt Seared Sakura Masu (Cherry Salmon) with Fried Yukizasa, Okara mixed with Clam Dashi, and Fuki no Tō Miso- Hot Pot with Bear and Flower Pepper- Sakura Shrimp and Green Pea Takikomi Gohan (Seasoned Rice)- Noodle Soup made with Soft-Shelled Turtle Dashi- DessertAs always, a wonderful lineup! And once again, I felt the chef's skills have improved. ❤️ Instead of the usual specialty of salt-seared Katsuo, today we had Sakura Masu, which was also superb in flavor. ^_^Although the flowers were slightly blooming, I was still able to enjoy the Flower Pepper. The pairing with the bear hot pot and unagi was exceptional! ❣️As always, the dishes were consistently delicious and satisfying, leaving me completely full. It was a great meal. Thank you for the wonderful experience! m(_ _)m Less

Located in a serene area near Gaienmae, Hakuun offers a relaxed atmosphere inside the restaurant. The service is exceptionally attentive, with cheerful staff welcoming you, making for a comfortable experience throughout your visit.The dishes focus on gentle flavors that highlight the ingredients, and each plate is prepared with great care. The portions are generous, providing a satisfying dining experience. I was particularly impressed by the beautiful sake vessels, which enhanced the enjoyment of the Japanese sake.What stood out most to me was the freshly shaved katsuobushi (dried bonito flakes). It evoked a sense of nostalgia, bringing back warm memories from the past.Rather than being flashy or overly bold, this restaurant seems to prioritize meticulousness and tranquility. It’s an ideal place to leisurely enjoy Japanese cuisine and drinks in a calm setting. Less