“One Menu Per Day” Only. An exclusive course featuring all Fukushima ingredients.

The utmost in Fukushima’s seasonal flavors, served in an intimate, open kitchen setting 

in the suburbs of Iwaki city in Fukushima Prefecture, a France restaurant “Hagi” in a corner of a quiet residential area.We are committed to the Fukushima products, seafood, seasonal vegetables, fruit… It is a rare style restaurant that uses all the ingredients of Fukushima to serve only one set per day.The owner chef, Mr. Nao Hagi is from Iwaki City.I want you to taste the proud food of Fukushima prefecture which brought me up, and thoroughly tasting it, and there is such a thought, and I made it to the style like the present from around 2012.The producers of farm products in Fukushima prefecture, whom Hagi-san calls “partners,” will respond to that.From “Furuyama Orchard” to making the world’s sweetest peach, we purchase a first-class peach, “farm Shiraishi” to make vegetables by pesticide and natural farming, and “farm Tsubasa” to produce Jersey cow’s milk in Samegawa village, and all of them provide wonderful ingredients.

The exquisite taste of each ingredient, drawn out to the fullest

When we talk about the ingredients of Fukushima prefecture, which brings out the goodness of ingredients and does not spare a little ingenuity for that, Mr. Hagi, the owner chef, will naturally smile.That’s because I love the ingredients in Fukushima and I know how good they are.”My cooking is only because of the good ingredients of this land,” the idea is stronger than anyone else.Even with alcohol, the local Iwaki “Iwaki Winery” and natural cultivated rice and well-brewed “Niida” is known in the production process, such as the sake of the “head of the head” is thorough.It may be difficult to make a reservation because of the style of one set per day.However, it is important to say that the seasonal ingredients are “gump”, and the cuisine of Hagi-san, which is served to the guests, is French based on the climate of Fukushima that we would like to taste once in a while.