COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Minami Aoyama "Japanese Cuisine Hakuun" (Michelin one star winning )
store information
store information
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As you enter, you'll see counter seats with a warm wooden feel.
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Japanese Cuisine Hakuun is located about a seven-minute walk from Omotesando Station on the subway. We visited the restaurant, which opened in January 2021 and quickly became a popular restaurant loved by gourmets around the world. Owner Shingo Sakamoto became interested in Japanese cuisine as his father was a fan of Japanese food. After graduating from culinary school, he trained at a famous Japanese restaurant in Tokyo and opened Japanese Cuisine Hakuun in January 2021.
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〒107-0062
1F MAIYA Building, 4-11-2 Minamiaoyama, Minato-ku, Tokyo
TEL: 03-6812-9613
17:30-23:30 (LO20:30)
*The event will be divided into two parts, starting at 17:30 and 20:30.
*Reservations required
Closed: Sundays (irregular holidays)
https://nihonryori-hakuun.com
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Steamed puffer fish milt with ink rice
Among the delicious seasonal puffer fish, the rich flavor of the milt, known as the "jewel of the sea," is combined with homemade Bottarga and served with steamed rice...
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Crab yuzu (Japanese mustard greens, yuzu)
When making crab Fish cake, I process the scallops in a food processor and then combine them with the crab meat, which really brings out the natural crab flavor.
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Charbroiled Mallard Duck (lily bulb)
The duck breast meat is deep-fried at high temperature on the surface only, then cooked at low temperature, smoked with straw and finished over charcoal to create a rich color and texture.
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Clam and bamboo shoot stew
The soup stock made from clams and bamboo shoots is combined and poured over the dish to finish. Clams and bamboo shoots are in season in the spring, making this a perfect "seafood" dish.
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Salt-pounded bonito
This is a standard dish we often serve at our restaurant. After the fish is cut into pieces, it is grilled over straw to give it an appetizing aroma, then cooked over charcoal.
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Small hotpot of blowfish
The deliciousness of the plump and chewy flesh of seasonal puffer fish is harmoniously enhanced by the rich broth made from the puffer fish bones.
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COMMENT
The name of our restaurant is derived from the Zen saying "Spring is immovable" and "White clouds come and go". The towering, green, immovable mountain is replaced with Japanese cuisine, and our chefs hope to decorate Japanese cuisine with a flexible mind that can take any shape, just like the leisurely passing clouds.
We are always thinking about how we can please our customers, and we want to express our cuisine freely and unconventionally, so that the ingredients speak directly to us, without the chef overshadowing them. We buy ingredients whole and use them, and have our customers choose their own sake cups to use, so that our customers can enjoy the texture of the ingredients, the temperature, the aroma, the cups, and the space.