Yesterday's dinner was here! It was my first visit in 3 months. This restaurant was opened in January 2021 by Shinji Sakamoto, who was the head chef at the 10-year consecutive Michelin 3-star restaurant "Ryugin". In less than a year, they earned a Michelin 1-star rating. The menu consists of only omakase courses. The dishes included: 1. Iwate Kitamurasaki sea urchin and grilled corn cold chawanmushi 2. Crispy-skinned eel 3. Edamame and white yam stem 4. Freshly shaved bonito flakes 5. Awaji conger eel soup 6. Flounder with Aomori grated daikon ponzu or salt and vinegar 7. Salted bonito sashimi 8. Homemade cold soba with shrimp 9. Soft-shelled turtle and winter melon kudzu stew 10. Hachijo crab from Funka Bay and Sado black abalone 11. Black vinegar grilled rockfish 12. Corn rice 13. Miso soup 14. Pickles 15. Kagoshima black wagyu charcoal-grilled with spicy soy sauce 16. Noodle soup made with fish bones 17. Peach and ginger sherbet with Shine Muscat. Everything from start to finish was delicious once again. #Hakugen #Ryugin #TokyoGourmet #Tokyo #TabelogHighRating #TabelogTop100 #HardToBookRestaurant #Michelin #MichelinOneStar #MichelinStar #MichelinRestaurant #Kaiseki #JapaneseCuisine #JapaneseFood #Washoku #Gourmet #GourmetLovers #GourmetInstagram #FineDining #Foodie #FoodieGram #FoodPorn #FoodStagram.

It had been 8 months since I last visited. The highlights of the meal were eggplant with white miso, eel and ginkgo nut rice, clam and chrysanthemum flower paste, crab shinjo, Akashi sea bream sashimi, salted bonito, sea urchin and cold noodles, conger eel and black abalone, Kagoshima black wagyu beef, red snapper cooked rice topped with salmon roe, and Kyoho grape sherbet. The clam and chrysanthemum flower dish was particularly delicious, with a beautiful presentation. The sea urchin and cold noodles were also a standout, with sweet sea urchin that was a delight. However, overall I felt slightly less impressed than usual. The bonito was a bit tough and lacked flavor, but other diners seemed to enjoy their meals. Despite not being as blown away as before, I still plan to visit again in the future.

I finally visited Hakugumo in Omotesando, which I had been curious about for a long time. With various opinions from fellow foodies, I nervously made my way there. There were 8 seats at the counter, and I ended up in a corner as the last arrival. At the scheduled time, the front door opened, revealing a view of the cooking process. This was a delightful surprise. The chef, who was quiet, created dishes with exceptional precision in cooking. The fish dishes were outstanding. From eel to bonito tataki and red sea bream in black vinegar, each dish was truly impressive. The presentation was also beautiful. After the meal, the chef kindly engaged in conversation with us. His serious demeanor during cooking transformed into a charming smile. By chance, I sat next to the chef of a famous restaurant from the countryside. We promised to visit each other during the upcoming ayu fishing season next year. Such encounters are also enjoyable. The dishes I enjoyed included: - Iwate's purple sea urchin and grilled corn chilled chawanmushi - Eel, sansho pepper, myoga, and cucumber - White taro stem mixed with edamame tempura batter - Awaji conger eel and fried eggplant soup - Sea bream from Akashi with vinegar, yuzu, salt, and wasabi - Bonito tataki with yellow chives - Kagoshima shrimp, homemade cold noodles, egg yolk, and pounded okra - Soft-shelled turtle and winter melon kudzu stew with grated yuzu - Haboro Bay hairy crab, Sado black abalone, liver soy sauce, crab vinegar jelly, and seaweed - Red sea bream in black vinegar and grilled long green pepper - Grilled wagyu fillet - Grilled corn rice, pickles, and red miso soup - Ginger sorbet, Yamanashi peach, and Shine Muscat grapes.

Summer is coming to an end, but I came to Hakumo to feel the end of summer. 【Today's Menu】 Grilled corn cold jelly ☞ The perfect balance of sweet corn and refreshing sour jelly Eel salad ☞ Crispy skin is delicious Sado black abalone ☞ Steamed rice underneath, eaten together Bonito flakes ☞ Freshly shaved bonito flakes Conger eel and eggplant soup ☞ A soup made with the broth from earlier. The soup brings out the deliciousness of the ingredients Akashi sea bream ☞ The deliciousness of the sea bream is tightly packed Katsuobushi shrimp cold noodles ☞ The slimy texture of chopped okra is summery Winter melon ☞ A winter ingredient that is also available in summer Rock seaweed, hairy crab, fish mixed rice, meat pickles, sweet corn soup ☞ Today's sweet corn! Nyuumen with peach and ginger sherbet Muscat ☞ A collaboration of peach and ginger, first time trying and it's a good match! The dishes have evolved again today and were delicious. Thank you for the meal!

Recently, there is a trendy restaurant called "Murasaki Uni" offering grilled corn, grilled edamame, white squid, hamo fish, soup from Tokushima, bonito cutlet from Okoze, salted shrimp, chilled wheat noodles with turtle soup, black abalone with winter melon, hairy crab, and corn rice for dessert.

I was taken to this restaurant as a reward for work. It is located in a quiet place deep in Aoyama. I was truly moved by each dish and had a very happy time. It is a restaurant run by someone who gained experience at Ryugin. The cut glass on the sake cup was really cute, I could stare at it forever. The first dish, corn and sea urchin chawanmushi, was impressive. Many dishes allowed me to feel the sweetness of seasonal vegetables. Also, the sugar-pickled daylily on top of the yogurt ice cream for dessert was really beautiful... I think it's a restaurant where you can have a wonderful time. Thank you for the meal. Menu: Corn Chawanmushi, Edamame and Ishigaki clam, Taro stem, Eel shirayaki, Hamo and water eggplant, Okoze sashimi, Bonito tataki with salt, Abalone and junsa, Cold soba with winter melon and hairy crab, Silver cod, Man'yoji pepper, Ponzu vegetables, Eel nyumen, Yogurt with white peach.

Time information Date and time: Thursday, around 6:00 PM Reservation: Yes (49 days ago, OMAKASE) Waiting time: None Number of people: 1 person Seating: Counter Frequency: First visit in 468 days Duration: 2 hours Payment: Credit card Food Menu - Chef's Choice Course: ¥33,000 (tax included) - Chawanmushi with sea urchin and corn - Grilled Ishigaki scallop - Grilled eel - Conger eel and eggplant soup - Tiger fish - Bonito tataki - Grilled ayu fish - Abalone and seaweed soba - Winter melon with crab sauce - Grilled duck and shishito pepper - Eel rice bowl - Noodle soup with fish broth - Mango and yogurt ice cream Drink Menu - Yamagata Masamune Natsu no Junmai: ¥Ask - Nanahon Yari Muu Aru Namazake 2021: ¥Ask - Nichinichi Aizan x Yamada Nishiki: ¥Ask - Kudoki Jozu Karakuchi Junmai Namazume: ¥Ask - Shagaku Junmai Ginjo Hattannishiki Fire Insert 2022: ¥Ask Expenses, discounts, and others - Reservation fee: ¥390 (tax included) - Service charge (10%) Good Points - Easy-to-understand and delicious course - Lovely atmosphere Bad Points - Far from the station Other notes - Michelin Guide Tokyo ★: 2022~ - Japanese Cuisine Tokyo Top 100 Restaurants: 2023 Impression This is part 11 of my temporary return to Tokyo. I wanted to eat delicious and easy-to-understand Japanese cuisine, so I made a reservation at "Hakugumo" through OMAKASE a month and a half ago. It has been 1 year and 3 months since my last visit. The price of the course seems to have increased by ¥5,500 since my last visit. They have earned one Michelin star and were selected as one of the top 100 Japanese restaurants this year. I paid the reservation fee of ¥390 through OMAKASE. The restaurant had a straight counter with 7 seats, and I arrived almost on time. The atmosphere was calm, and I was the only solo diner. I started with a sake tasting, and the first dish was a cold chawanmushi with sea urchin and corn. It was beautifully presented with green onions and shiso flowers, and the sea urchin from Iwate had a strong umami flavor. I then tried the grilled Ishigaki scallop, which had a crunchy texture. The next dish was grilled eel, followed by a conger eel and eggplant soup. I enjoyed the seasonal grilled ayu fish and the abalone and seaweed soba. The grilled duck and shishito pepper was also delicious. I ended the meal with an eel rice bowl and noodle soup with fish broth. The mango and yogurt ice cream was a refreshing dessert. Overall, it was a delightful dining experience with delicious food and a charming ambiance.

The quality of each dish is overwhelmingly high. And beautiful. The salt-seared bonito, which is the specialty of the shop, was even more delicious than last time and I was impressed. The eel, one of the main ingredients of the day, was also of excellent quality, confirming that this is indeed a great restaurant. Next time, I want to try matsutake mushrooms in autumn!

In the middle of July, even though the rainy season hasn't ended yet, the temperature has already exceeded 35 degrees, making it unbearably hot. Despite the scorching weather, I visited Hakun in Sotobori, where the cold towel felt refreshing. I noticed that the staff had increased since my last visit in late January. The service staff had a new addition, and the kitchen seemed to have more young staff members. The veteran staff member who was there temporarily last time was not present, but there were two new staff members. It seemed like a new record for Hakun. Under this new setup, I started with the omakase course: - Cold steamed egg custard with Iwate purple sea urchin and grilled corn: Sweet with a hint of bitterness and fragrance, delicious. The firm texture of the egg custard was reminiscent of custard pudding. - Blanched white taro stem and grilled Ishigaki clam mixed with edamame: The grilled Ishigaki clam was flavorful and delicious. - Presentation of Nagano's Amago trout: The trout was showcased beautifully, and I couldn't wait to taste it. - Grilled eel with wasabi, yuzu salt, and vinegar: The crispy skin and tender meat of the eel were perfect. It was incredibly delicious. - Awaji conger eel and water eggplant soup: The broth was delicious, and the conger eel was tender and flavorful. - Tokushima tiger fish: The firm yet tender texture and sweet flavor of the fish made it a delight to eat. - Bonito tataki with salt: The refreshing taste of the bonito paired with its tender meat was delightful. - Grilled sweetfish: The sweetfish was grilled perfectly, and the flavor was amazing. - Abalone and water shield cold soba: The handmade soba was smooth, and the abalone with liver sauce was delicious. - Winter melon and Hokkaido hairy crab in sauce: The sweetness of the crab with ginger was delicious. - Ibaraki's young pigeon grilled over straw: The young pigeon was crispy and tasty. - Eel rice bowl, pickles, red miso soup: The eel in the rice bowl was tender and flavorful. - Simmered noodles: The fish broth used in the noodles was tasty, and the thin noodles were excellent. - Miyako Island full moon mango and yogurt sorbet: The sweetness of the mango and yogurt sorbet was delightful. The new staff member with glasses seemed to be in charge of grilling the sweetfish, which was a new sight at Hakun. It was exciting to see the restaurant evolving, and I look forward to their future progress!

I was able to make a reservation at OMAKASE by chance, so it was my first time. In conclusion, everything was delicious, and it felt like everything I had experienced before had been upgraded. The cooking and quality of the ingredients were amazing. Here are some particularly impressive dishes: - The crispy grilled eel skin was delicious, and the fat was tasty. - I wasn't sure about the bonito flakes, sorry. - The texture of the fresh flounder sashimi was incredible. - The salt-grilled bonito was delicious, the fat was amazing, and it was the first time I had ever tasted something so delicious! The cuts were also clean. - The live ayu fish grilled over charcoal was impressive in how it was presented from being alive to being grilled over charcoal.

Located in Minami Aoyama 4-chome, the one-star restaurant "Japanese Cuisine Hakugumo" takes its name from the Zen phrase "Seizan Motougo Kazu Hakugumo Onozukara Kiyoraisu." This phrase is replaced with "Japanese cuisine" from the towering green mountain of Fudo, and each staff member aims to color Japanese cuisine with a flexible and adaptable heart like the flowing clouds. The head chef is Shingo Sakamoto, who graduated from the Tsuji Culinary Institute and trained under Masaharu Yamamoto at the main branch of Japanese cuisine Ryugin. After honing his skills, he became the head chef in 2016 and opened his own restaurant in Minami Aoyama in 2021, receiving a Michelin star in its founding year. The menu includes dishes such as Edamame Cold Scrub, Iwate Sea Urchin and Young Corn Chawanmushi, Grilled Eel, Freshly Shaved Bonito Flakes, and more, all prepared with top-quality ingredients and expert techniques. The meal ends with a refreshing dessert of Yogurt Ice Cream with Miyazaki Mango, accompanied by green tea. The seasonal ingredients are presented in various cooking styles, creating visually stunning dishes that are as delicious as they are beautiful. More detailed explanations of the dishes and ingredients would have enhanced the dining experience.

I received an invitation to visit this restaurant called "Ryuin" and found that it had a simple interior design that was different from the previous location. The highlight of the meal was the excellent grilling of the dishes. Here are some of the dishes I tried: - Edamame salad: The chilled edamame salad had a strong dashi flavor. - Corn chawanmushi: This was served piping hot with a delicious combination of sweet corn and creamy sea urchin. - Grilled eel: The richness of the eel was enhanced by the grilling process. - Bonito flakes: The bonito flakes were freshly shaved in front of us. - Crab and lotus root dumpling soup: A light soup with a sweet lotus root dumpling and tender conch on top. - Sashimi: The sashimi of young flounder was incredibly tender and best enjoyed with salt and wasabi. - Bonito tataki: Fresh bonito was lightly seared and sprinkled with salt, creating a burst of flavor. - Grilled ayu fish: The ayu fish was grilled to perfection, showcasing the restaurant's unique style. - Abalone liver and watercress soba: The abalone liver was surprisingly delicious. - Simmered eggplant with grated radish: The dish was light and refreshing, using water-rich eggplant and grated radish. - Duck straw-grilled: The silver duck was beautifully presented and full of flavor. - Eel rice bowl: The eel rice bowl was incredibly generous in portion. - Warm somen noodles: The somen noodles had a rich fish broth flavor. - Dessert: Yogurt ice cream with Miyazaki mango was a sweet and refreshing end to the meal. Overall, the meal was impressive with each dish showcasing the skillful preparation and quality ingredients used.

I visited the restaurant "Hakun" in Tokyo, which is ranked 92 out of 100 top Japanese restaurants in 2023. The location is in Gaienmae, a quiet residential area. The exterior is a clean ground floor of a stylish mixed-use building. The interior is very chic with a row of counter seats. The restaurant opened in January 2021 and is run by Chef Shingo Sakamoto, a graduate of the Japanese cuisine restaurant "Ryugin". They offer a two-turn system with only omakase courses. The meal included various dishes such as chilled edamame soup, steamed egg custard with sea urchin and corn, grilled eel, freshly shaved bonito flakes, and more. Each dish was meticulously prepared with high-quality ingredients and excellent technique. Highlights included the grilled sweetfish and eel rice bowl. Overall, it was a delightful dining experience in a relaxed atmosphere. Highly recommended.

There are many high-end Japanese restaurants that are expensive, but few of them actually have flavors that match the price. If you are struggling to choose a Japanese restaurant in Tokyo and are looking for a somewhat hidden gem, I highly recommend trying this one particular restaurant that offers great value for its price.

On this day, the dishes were all seasoned with sansho pepper, making it a Sansho Pepper Festival. The refreshing aroma and numbing sensation were irresistible. The menu for the mid-April omakase course included: - Cold Uzui Bean Soup: A refreshing and delicious soup made from uzui beans grown in Wakayama. - Steamed Clams from Kashima: A flavorful dish with large clams steamed in a tasty broth. - Tempura of Wild Tarasun Sprouts from Akita: Crispy and delicious tempura made from fresh tarasun sprouts. - Tempura of Shizuoka's Bamboo Shoots: Crunchy and flavorful tempura that is a delight to eat. - Tempura of Firefly Squid: Bursting with the delicious flavor of firefly squid. - Grilled Hokkigai Clams with Spring Vegetables: Sweet and delicious grilled hokkigai clams with a variety of spring vegetables. - Freshly Shaved Bonito Flakes for Tasting. - Aomori's Ayu Fish Roe Miso Soup: A light and flavorful soup with a hint of sweetness. - Sashimi of Swordtip Flounder from Tokushima: Thick slices of swordtip flounder with a delicious flavor. - Salad of Sado Black Abalone and Abalone Liver with Spring Cabbage: Tender abalone with a savory liver sauce that pairs perfectly with spring cabbage. - Fucoidan and Softshell Turtle Hot Pot: A collagen-rich hot pot with fucoidan, softshell turtle, and the unique flavor of sansho pepper. - Grilled Red Snapper with Fuki Miso: A delicious dish with tender red snapper and a flavorful fuki miso sauce. - Sukiyaki-style Yamagata Beef Fillet with White Asparagus: Tender Yamagata beef fillet with white asparagus and a rich egg sauce. - Sakura Shrimp Rice, Pickles, and Red Miso Soup with Fuki: A flavorful meal with sakura shrimp rice, pickles, and red miso soup. - Ramen with Fish Broth and Sansho Pepper Topping: A delicious ramen with a unique twist. - Salted Cherry Blossom Ice Cream and Saitama Amarin: A sweet treat with salted cherry blossom ice cream and Saitama amarin. After visiting in early January, the restaurant faced some staffing challenges, but with the addition of new chefs and staff members, the team seems to be back on track.

First time at Hakun. Personally, I really liked it. The chef was friendly and kind, the food was perfect, and I want to go back again. The wine selection was also good, everything was 100 points. It became a must-visit restaurant for me whenever I return from overseas. Delicate flavors.

In March at Hakun, a variety of winter delicacies such as blowfish and crab are available, with a hint of spring ingredients. On this day, there were many blowfish dishes, including sashimi, grilled blowfish, and deep-fried blowfish, as well as enjoying blowfish milt. The meal ended with blowfish porridge. This wonderful Japanese restaurant never fails to make me feel happy every time. The interior design is also top-notch!

Today, after two months, I visited Hakun-san, whose dashi-rich and gentle taste is to my liking, to enjoy the spring approaching with a special course. The menu included ingredients like bamboo shoots from Goma, clams, firefly squid, edamame, and the aroma of wood buds... The highlight of the day was the tiger pufferfish - grilled, fried, shirako, and porridge, a full course suitable for savoring tiger pufferfish. Other dishes like iron-rich duck and soft-shelled turtle showcased a variety of flavors and cooking methods, always bringing freshness and never getting boring. The chef Sakamoto's skill in bringing out the seasonality of ingredients and their goodness is just to my liking - full of charm that makes me want to visit each season. Today's menu: 39,500 yen Omakase course: 33,000 yen Goma bamboo shoots and clams, wood buds, soup Firefly squid steamed with rice, edamame Fried shrimp and Matsuba crab with an ankake sauce Bonito flakes Steamed abalone from Tokushima, Seigoin daikon, homemade karasumi, soup Fugu from Shimonoseki, ankimo soy sauce, skin with ponzu sauce Grilled fugu Shirako and soft-shelled turtle hot pot Grilled duck from Nagaoka, lily root Fugu egg porridge Blood orange, setoka, sudachi sherbet Other drinks.

It's been 5 months since I last visited Hakun-san. I was really looking forward to this traditional Japanese kaiseki meal, as it had been over a month since my last visit. On this day, they served a meal centered around natural fugu from Shimonoseki (an impressive 6kg specimen!) along with seasonal ingredients. The fugu was delicious, but the straw-grilled duck was out of this world in terms of taste, undoubtedly the best duck I've ever had! The atmosphere created by the chef and hostess was wonderful, the portion size was just right, and you can visit without any pressure, which is the greatness of this restaurant. The dishes I enjoyed included: - Grilled fugu milt with rapeseed blossoms and white miso - Seared ark shell with rice steamed in a bamboo leaf and a sauce similar to salted fish guts - Fried taro with a sauce featuring plenty of snow crab - Soup with sea bream, daikon radish, and homemade karasumi - Fugu sashimi with a ponzu sauce mixed with fugu skin and egg yolk - Grilled fugu - Fugu tempura - Small pot with softshell turtle and bamboo shoots - Straw-grilled duck with Hokkaido lily bulbs - Rice porridge with fugu broth - Yuzu sherbet for dessert Overall, it was a very satisfying meal. While there are other places where you can find delicious fugu, having it as part of a course meal with such intricate preparation and at this level of quality is truly impressive. But above all, I was blown away by the deliciousness of the duck on this day! It was incredibly tasty! I look forward to visiting again in a few months. Thank you for the wonderful meal!

From the moment it opened, I had been meaning to visit this restaurant but for some reason never got around to it. While I quickly visited Ensuikan, it took me quite a while to finally make it to Hakun-san. Upon entering the restaurant, I was impressed by the elegant and simple atmosphere. The food itself was excellent, following a traditional style that I found to be wonderful. Although I am not particularly fond of blowfish, I was pleasantly surprised by how delicious it was. It's always a joy and a thrill when a food you had previously set limits on opens up new possibilities and delights your taste buds. Today, that food was blowfish. While I have my preferred parts and ways of eating blowfish, I was especially moved by how tasty the flesh was! The conversation was also pleasant, striking a natural and comfortable balance that left a positive impression. I definitely look forward to visiting this restaurant again in the future, perhaps during a different season. The bill came out to around 40,000 yen, and we spent just under two hours there. Thank you for the wonderful meal!

I was truly satisfied with the authentic Japanese cuisine. Before leaving, I made sure to book a reservation for next time. This place will surely become difficult to book in the future. The food, presentation, service, and drinks were all perfect. I was amazed by how well everything was done. Even the last dish with soft-shelled turtle was fantastic. It's no wonder this is a renowned Japanese restaurant, "Ryugin". Absolutely wonderful.