Top Chef Selection ~Pioneers~
Minami-Aoyama: 'Nihon Ryōri Hakuun'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
As you go in through the entrance, a counter seating area with a warm, woody feel opens up before you.
"Nihon Ryori Hakuun" is located about a 7-minute walk from Omotesando subway station. Since opening in January 2021, it has quickly become a popular restaurant beloved by food connoisseurs from around the world. Owner Sakamoto grew up interested in eating Japanese food because his father loved it, and after graduating from culinary school, he trained at well-known Japanese restaurants in Tokyo before opening "Nihon Ryori Hakuun" in January 2021.
〒107-0062
MAIYA Building 1F, 4-11-2 Minami-Aoyama, Minato-ku, Tokyo
TEL: 03-6812-9613
17:30-23:30 (L.O. 20:30)
Note: Two simultaneous seatings, starting at 17:30 and 20:30.
Note: Reservation only
Closed: Sundays (with occasional irregular closures)
Fugu milt and karasumi, steamed rice
Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy th…
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Crab fish-paste dumpling (baby mustard greens, yuzu)
When making the crab fish-paste dumpling, I run scallop through a food processor and combine it with…
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Charcoal-grilled wild mallard (lily bulb)
After quickly deep-frying just the surface of the wild mallard breast at high temperature, we apply …
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Hamaguri and Bamboo Shoot Takiawase
A stock taken from the hamaguri's fringe is combined with the soup used to simmer the bamboo shoot, …
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Salt-Seared Bonito Tataki
We often serve this as one of our restaurant's standard dishes: after filleting the bonito into bloc…
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Fugu, Individual Hot Pot Style
The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heighte…
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COMMENT
The restaurant's name comes from the Zen sayings 'Seizan moto fudō' and 'Hakuun ji kyorai'; we likened the green, towering, unmoving mountain to Japanese cuisine itself, and gave the restaurant this name with the wish that we, as chefs, might color our Japanese cuisine with a flexible spirit able to take on any shape, like clouds drifting leisurely by.
I'm always thinking about how to bring guests joy, and I want to freely express, without being bound to any fixed form, cooking in which the ingredients speak for themselves directly, rather than the chef stepping out in front of them. I buy and use whole ingredients uncut, and let guests choose from carefully selected sake vessels to use, among other things, so that they can fully savor everything -- the ingredients' character, temperature, aroma, tableware, and the space itself.