Haku, beloved Haku… it’s much more pleasant to write about the winners, isn’t it? Who haven’t heard yet, I inform this Japanese restaurant has won three categories of the gastronomic competition Silverspoon 2017: Best International kitchen, Best Chef and Best Service. I remind that the restaurant consists only of two people: Shuichi Shiraishi and his wife Marju. A conclusion is obvious: couple wins in all the means!
The interior and the atmosphere have remained the same: reserved and laconic. Only more pictures on walls and figurines in secluded places were added. Music is local, local for the chef, I mean. Murmur of the fountain is something brand new. Noise of a rain added a cosiness outside the window therefore there was no wish to leave before the closing. Two hours have flown by so fast, and even pauses between dishes seemed too rapid.
Service – always in the person of Marju. Excellent manners and knowledge of the menu – here is self-evident. It is good that there are no other personnel, may happen they couldn’t find spirit of this house. And the fact that the owner and the hostess see off, bowing as for the guest of honor, – this I haven’t seen anywhere else. Absolute respect of Each guest.
Food. On the website of the menu it isn’t updated therefore on the place I was caught by a surprise. The menu was shortened. For example, there are no sushi sets in a’la carte menu any more, there are no beef, salmon dishes, several soups and couple of desserts.
Amuse bouche – tartare sauce from a whitefish with a certain sauce, sesame and greens.
Starters are chosen both tempura: king prawns and vegetables. Piping hot arrive baskets with tempting viands! The thin layer of roasting, absolutely not heavy, which also doesn’t interrupt from the main taste of stuffings. King prawns are served with a green salad in sweet-sour sauce, a little acetic. The all-sorts of vegetables (sweet potato, asparagus, shimeji, broccoli, prawns again) accompany my favourite matcha salt and tempura sauce.
Main course, at last, a duck with teriyaki and berry sauce. Excellent pieces, without skin and fat, almost like fillet mignon. Recreational adding: strawberry, shimeji, greens, white garden radish, carrots straws. It looks harmoniously and combined. Unless broccoli loudly crackled despite other soft ensemble. Served with steamed rice.
The following dish was also with rice: Japanese style chicken cutlet. Oh, it is good! Fried battered with a gold thick crust, and inside you find the softest exuding meat. Explosion of emotions, and I only say “mm, give me more!”, but husband didn’t share. The same set of greens and vegetables in soy sauce was for garnish.
If among starters and main courses it was hard to choose, then desserts choice was done promtly. Tofu, or written as green tea pudding. I can compare it with the panna-cotta on consistence, the pudding nevertheless is more liquid. On taste it is difficult to correlate to something, a unique thing. Tofu with a sesame shade, dried tofu on top, served with local maple syrup. I asked syrup separately and I wasn’t mistaken: the dessert should have “moistened” nothing.
Average bill for person is 25 EUR without drinks. From drinks, of course, I take buckwheat tea. Just because more I haven’t met it anywhere else.
Sum. Should I add a bitter pill, so everything won’t seem too perfect? I can’t. Well, there was nothing bothering me. It’s a splendid restaurant where time moves the measured steps; where you feel like most welcomed guest, almost a friend; where food… food is just beyond all praise!
Interior and atmosphere – 5/5
Service – 5/5
Food – 5/5
Overall impression – 5/5
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