Hanaichi's hospitality ☆ Delicious and nutritious taste
There is no signboard for the store, and it is quietly located in a residential area.
The only sign of the store's existence is the ``Fuchakufumi'' hanging at the entrance.
The meaning is to bring out the maximum flavor of the ingredients without touching them☆
The chef, Mr. Ginzo Hanaichi, has been a chef for over 50 years, leaving his hometown at the age of 16 to study in Osaka.
Based on the belief that ``humans should eat food that can be harvested within seven miles of where they live,'' we offer freshly prepared dishes, with a focus on local seafood and vegetables, rather than making them in advance. A shop whose creed is ☆
The restaurant is run by the proprietress and the two of them, and currently serves six people a day at the counter.
The reason they only open for one rotation and they don't let other customers in is because they want the customers who came first to enjoy the food to their heart's content, and you can feel their kind personality (^^) ♪
Although reservations are required, I visited for the first time on this day at the invitation of MyRebi (´∀｀)♪
When you enter the old private house style house, the atmosphere changes, and as you approach the dirt floor and enter the room partitioned off with shoji screens, you suddenly feel as if you have traveled back in time to the romantic era of the Taisho era. Yes⁉️
When you sit at the kotatsu-style counter, the depth is a little narrow, but the size gives you a sense of history (lol)
At first, I thought the view from the counter was blurred by the soot from the food, but when I looked closer, I saw that the restaurant was lined with historical items, and I slowly became immersed in the unique atmosphere. ∀｀)
Tonight, since the store opened, the handwritten menu item No. 9054 has been put up for sale, and I was surprised at how long it was! ️
There were no course meals, and everything was ordered à la carte, so I left the ordering to my regular My Lebi ☆
Along with some of the items I ordered myself, the two of us shared a plate.
On this day, we were invited by a couple who love Japanese sake, and they brought in some Japanese sake to accompany us.
Thank you m(__)m
First of all, let's toast with draft beer! ️
◯Kouei Kiku (Bring your own sake)
Mr. Mailebi, who was a regular drinker of Kikutaka (Inazawa City, Aichi Prefecture), was appointed as the new chief brewer at Saga☆Koei Kiku Sake Brewery in December 2019. As soon as it went on sale, it became a hot topic and became a very popular brand.
It was a wonderful drink with a sweet and sour taste spread along with the aroma of fruit, and a refreshing acidity aftertaste.
◯Order menu
``Mukai'' seared seared, blue squid, marbled sea bream,
Kawahagi
``Cold'' soaked beans, shrimp and scallops in sleet vinegar
``Yaki appetizers'' dashimaki, Sawara Saikyo-yaki, Sawara salt-grilled
“Simmered bowl” Konnyaku dengaku, frozen radish, fried tofu and okra
Grilled beef and Shimonita green onion
``Fried food'' hanpen, squid and dried potato tempura
``Rice'' Tenmusu
"Boiled fish" sardines
"Soup" Senba soup of salted mackerel and Japanese yam
``Rice'' Inari sushi, sea bream chazuke
When you enter the store, the general stands quietly.
When I ordered food from the hostess in charge of customer service, she immediately started cooking in the kitchen right in front of me. Her movements were more deft than I expected, or rather, I had never seen her move before. I was surprised at how fast it was! ️
I thought I knew about this place's reputation from the reviews on MyRebi, but I was expecting the food to be very flavorful, so I was expecting slow movements, but the gap between them was refreshing (´∀｀ )♪
I think the order of ordering is determined to some extent, but since people order what they want to eat, I think it's difficult to organize the preparation, but that's the skill of a chef with long experience.
There are familiar ingredients and dishes lined up, but as soon as you take a bite, you'll notice the deliciousness of the exquisite seasoning (´∀｀)♪
When making dashimaki, the process begins with taking the soup stock, so when you eat the freshly made soup stock, the taste of the soup stock and the soft texture that spreads in your mouth are so delicious that you can call it a masterpiece.
Hanpen is thorough, starting with grinding the surimi in a mortar! ️
The freshly fried hanpen is super hanpen and delicious with the flavor of surimi♪
Tenmusu is rumored to be “the best Tenmusume in the universe”!! ️
When you peel off the shells of the tiger prawns and stuff your mouth with the tempura shrimp, which is made with freshly fried tempura prawns and freshly cooked rice, it's so delicious that it's unlike any other tempura you've ever eaten before (´∀｀)♪
The combination of the crispy texture of the tempura, the nice seasoning, and the warm rice really drew me into Hanaichi World! ️
It was delicious enough to live up to its reputation♪
The dishes are served one after another in a timely manner, and the taste is somehow different from the image I had of the dishes I've eaten before, and I can enjoy my chopsticks with the alcohol♪
After receiving everything I ordered, I asked the chef about the reason behind the deliciousness of the food, and he simply replied, ``I didn't do anything special, though.''
There are menus that change with the seasons, but the basic attitude towards cooking remains the same.Cooking that makes use of the ingredients is not something you think about in your head, but it becomes ingrained in your body, and the food is naturally delicious. It will sublimate to ☆
I was healed by the many dishes that gave me that feeling (´∀｀)
Kintsugi vessels sometimes used☆
When Mairebi asked the landlady, she was told that the broken plates, teacups, etc. had been made by the landlady herself.
Kintsugi is a unique technique found only in Japan in the world☆
The use of lacquer to connect pieces dates back to the Jomon period, and the beginning of decorating the joints with gold dates back to the Muromachi period, as is well known in Sen no Rikyu's ``The Beauty of Wabi, Sabi''.
The Kintsugi culture that is engraved in the DNA of the Japanese people may be unknowingly allowing the use of wabi/rustware to enhance the taste of the food.
I definitely want to try it again next time, so when I asked when the next reservation was available, the proprietress pulled out a handmade calendar and said it would be in April⁉️
I thought it was surprisingly quick, but since the calendar isn't on sale yet, I heard that it was handmade (-.-;)❓
If you listen carefully, the next reservation year is 2023!! ️
This is the first time in my life that I have made a reservation more than a year in advance! ️
While I thought I couldn't wait that long, I also felt the kindness of the owner and landlady who took new reservations for me, and when the owner said, ``I'm worried about whether I'll be able to make it that far,'' I felt a quiet fighting spirit rising in my eyes (´∀ ｀)
I sincerely hope that you will be able to take care of yourself and stay open for a long time.
Thank you for your meal m(__)m
