Nagoya, Aichi, Japan｜Itamae Kappo Hanaichi

Hanaichi @ Nishi Ward, Nagoya City Located in a quiet residential area, it looks like a normal house from the outside, but there is a sign above the entrance that says "No Touch", and only that part stands out in the light. People who don't know you won't think this is a restaurant. Today is the 9000th, 200th, 200th, and 16th nights since the store opened. When you sit at the counter, the first thing that catches your eye is the menu written on paper pasted on a long board. A fun time to worry about your troubles while looking at the item written in good handwriting. And the items I decided on... are as follows. "direction" ・Kawahagi ・Shio (Kanpachi) mandarin orange tataki ・Striped horse mackerel (additional) ・Summary squid ・Touch tapping (addition) "cold" ・Soaked beans ・Vinegar miso (turban shell, geso, lily, paprika, cauliflower) ・Japanese-style grilled pork and shredded celery "Grilled dish" ・Sweet salt ・Dashi roll "Boiled bowl" ・Dried squid and Chinese cabbage soup ・Sukiyaki beef and Shimonita leek (additional) "Fried food" ・Hanpee ・Sword tip squid and dried potato tempura (additional) "Hayazushi" ・Aji Nigiri "Rice thing" ・Tenmusu ・Dried gourd roll ・Milk noodles All dishes are made after an order is placed. It's my first time to cook this kind of food. And reliving and delicious. Oh, I don't want to go home I really thought so.

A shop with no signboard that only those in the know know. One Michelin star, Tabelog Award Silver, Tabelog 100 Famous Stores...this is an amazing restaurant. My wish came true and I was able to participate in a private party♪ It almost feels like a private house, but when you enter the store, you'll be surprised to see a large counter spread out! The menu is numbered, and today is the 9,034th restaurant since it opened. You will be overwhelmed by the history of several decades. I ordered a la carte. ●Sawara tataki ●Shio (Hamanhachi) Tangerine tataki ●Sardines ● Marbled sea bream ●Shrimp and persimmon with sesame sauce ●Watari crab ●Vinegar miso (turban shell, geso, lily, paprika, broccoli) ●Shrimp and scallop vinegar ●Dashimaki ●Sweet radish and salt ●Salt roasted ginkgo ●Hanpen ●Sukiyaki beef and ginger ●Simmered sea bream ●Tenmusu ●Yakimochi strong mochi ●Radish soba ●Inarizushi The soy sauce used for sashimi has a nice aroma♪ We also use mustard for the mackerel, ponzu for the amberjack, ginger for the sardines, and wasabi for the sea bream. The combination of shrimp and persimmon goes surprisingly well! The vinegar miso with lots of ingredients, and the shrimp and scallop vinegar are both refreshing and umami, stimulating your stomach. Sweetness is the best for crab! Dashi rolls are a simple dish like this that really shows their true value. It's fluffy, the soup stock works well, and it's super delicious. Some people said it was drinkable, and I totally agree! The sweet sea bream and ginkgo nuts are perfectly grilled and go well with the sake♪ The hanpen begins with the paste and is fried, and is served fresh. This may be the first time I've eaten something freshly made! Grilled beef and ginger with a taste that makes you want rice♪ The meat is soft, the meongi is crunchy, and the flavor is soaked in. It's delicious. The braised sea bream was easy to separate from, and I munched on it without saying a word. The long-awaited closing dish, Tenmusu. The tempura that allows you to grab freshly fried shrimp tempura right away is exquisite! The saltiness is exquisite and the best. The grilled rice cake with a nostalgic taste and the inari sushi are also delicious♪ The gentle taste of radish soba will gradually warm you up. All dishes bring out the flavor of the ingredients and are served when they are freshly made and at their most delicious. The owner and the landlady have great personalities, and their sincerity and kindness oozes out from the dishes♪

Hanaichi no Omotenashi☆Delicious deliciousness There is no signboard of the shop, and it stands quietly in a residential area. Only the ``Funtouchable'' hanging at the entrance indicates the existence of the shop. The meaning is to maximize the taste of the material without touching it☆ The head chef, Ginzo Hanaichi, left his hometown when he was 16 and studied in Osaka, where he has over 50 years of experience as a chef. Based on the belief that "humans should eat what can be harvested within seven ri from where they live," they serve freshly prepared food, focusing on local seafood and vegetables. A shop with a creed☆ The proprietress and the two of us manage the restaurant, and currently serve 6 people a day at the counter. It is open only once, and the reason why customers are not allowed in is because they want the customers who come first to enjoy the dishes to their heart's content, and you can feel the gentle personality (^^) ♪ Although it is a complete reservation system, I visited for the first time with an invitation from My Levi on this day (´∀｀)♪ When you enter the old private house, the atmosphere changes, and when you go through the approach to the earthen floor and enter the room partitioned by the shoji, you suddenly feel the illusion that you have slipped back in time to the Taisho era full of romance. ️ When you sit at the sunken kotatsu-style counter, the depth is a little cramped and you can feel the history (laughs). At first, I thought that the view from the counter was blurred by the soot of the food, but if you look closely, you can see that the items are exactly the same as the history, and I was slowly immersed in the unique atmosphere (´ ∀ `) Tonight, since the shop opened, the handwritten item No. 9054 has become a signboard type, and I am surprised at the length! ️ There was no course meal, and everything was ordered a la carte. Two of us shared a plate together with some that we ordered ourselves. On this day, I was invited by a couple who love Japanese sake, and they brought sake for me. Thank you m(__)m First of all, toast with draft beer! ️ ◯ Koei Chrysanthemum (brought-in sake) Ms. Mylebi, who used to drink "Kikutaka" (Inazawa City, Aichi Prefecture), was welcomed by Mr. Katsuaki Yamamoto, the famous brewer who brewed Kikutaka, as a 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☆ The sweet and sour taste spreads with the scent of fruit, and the aftertaste of refreshing acid is a wonderful sake. ◯ Order menu "Mukai" Sawara tataki, bluefin squid, marbling of sea bream, Kawahagi "Cold" Soaked Beans, Shrimp and Scallop Mizore Vinegar "Grilled appetizers" Dashi rolls, Sawara Saikyo-yaki, Sawara salt-grilled "Simmered dish bowl" Konjac dengaku, frozen radish, fried tofu and okra Grilled Beef and Shimonita Green Onions "Fried food" hanpen, spear squid and dried potato tempura "Rice" Tenmusu "Boiled fish" sardine "Soup" Senba soup with salted mackerel and Chinese yam "Rice" Inarizushi, sea bream chazuke When you enter the shop, the general stands quietly. When you order food from the proprietress in charge of customer service, the chef immediately starts cooking in the kitchen in front of you. I'm surprised at the speed! ️ I thought I knew about this restaurant's reputation from My Levi's review, but since it was a dish full of deliciousness, I imagined it to move slowly, but the gap was fresh (´∀｀ )♪ I think that the order in which the food is ordered will be decided to some extent, but since each person orders what they want to eat, I think it is difficult to make arrangements, but that is the skill of a chef with a long experience ☆ Familiar ingredients and dishes are lined up, but you can understand the exquisite taste of seasoning when you take a bite (´∀｀)♪ When you make dashi rolls, you start by making the dashi stock, so when you eat the freshly made dashi rolls, the flavor and soft texture of the dashi spreads in your mouth. Hanpen is a thorough preparation that starts with rubbing surimi with a mortar! ️ The freshly fried hanpen is a super hanpen that makes you feel the umami of surimi and is delicious. Tenmusu, which is rumored to be "the best Tenmusu in the universe"! ️ Peel off the shell of the tiger prawn and stuff yourself with freshly fried tempura prawns and freshly cooked rice. The combination of the crispy texture of the tempura, the good seasoning, and the warm rice really drew me into the world of Hanaichi! ️ It was delicious just nodding to its reputation ♪ The dishes that are served one after another at the right time are placed on top of everything, and the taste of the dishes you have eaten so far is somehow different, and the chopsticks go along with the sake. After receiving all the ordered items, when I asked the general about the reason for the deliciousness of the food, he replied, "I haven't changed anything in particular." There are some menus that change with the seasons, but our basic approach to cooking is always the same. ☆ I was healed by the number of dishes that made me feel like that (´∀｀) Occasionally used kintsugi vessels☆ When Myrebi asked the proprietress, she said that the broken plates and tea cups were inherited by the proprietress herself. Kintsugi is a unique technique that can only be found in Japan in the world☆ Lacquer jointing dates back to the Jomon period, and it is from the Muromachi period that Sen no Rikyu's "Wabi, Sabi no Bi" is famous for starting to decorate the seams with gold. The kintsugi culture that is inscribed in the Japanese DNA may unwittingly bring out the taste of the food with the wabi-sabi feel☆ When I asked about the next available reservation date, the landlady took out a handmade calendar and said that it would be in April!? When I thought that it was unexpectedly early, I heard that the calendar was handmade because it had not been sold yet (-.-;)❓ If you listen carefully, the next reservation year will be 2023!! ️ It's the first time in my life to make a reservation more than a year ahead! ️ While thinking that I can't wait that long, I felt the kindness of the owner and the proprietress who made a new reservation, and the owner said, ``I'm worried if I can do my best,'' and I felt a quiet fighting spirit (´∀ `) I hope that you will be open for a long time, taking care of your body. Thank you for your meal m(__)m