At Hakushika Classics, located at the intersection of Rinko Line and Fudabasuji Line, we treated ourselves a little 😀
The two of us went to try the “Hakushika Classics Gozen” set meal～
It’s that stylish building with a luxurious feel～（Many of you probably know it, right??）
It’s a restaurant built around the concept of “flowers, Japanese cuisine, and sake.”
目次
The “Hakushika Classics Gozen,” where you can choose your main dish
Here is the Hakushika Classics gozen menu with your choice of main dish↓↓
※This menu was available until September 2020
From the five main dishes,
Signature! Kasujiru Hot Pot（Chamiton pork loin）2,880 yen
“Tempura” and Colorful Flower Basket Gozen 2,580 yen
We decided to order these～😀
（Starter）Buckwheat groats with grated yam
Light and refreshing, and the dashi was sooooo good～
Dashi
Apparently this dashi is made from four kinds of shaved dried fish, and it was seriously delicious～(^_^)
It’s also used as the broth for the duck sukiyaki hot pot.
（Appetizer）Seasonal colorful flower basket
A flower basket that perfectly matches the concept of “flowers, Japanese cuisine, and sake.”～
“It’s so beautiful it almost feels like a shame to eat it～” While listening to Kurayan say that, Niko ate it without hesitation😅
Personally, I really loved the “cream cheese pickled in sake lees” at the front😍
“Can I buy this cream cheese?”
I couldn’t help but ask.（Unfortunately, this cream cheese is not for sale）
The dish next to the cream cheese looked like “daikon” to me, but when I ate it, it turned out to be “green papaya in sesame dressing”～
It was my first time having “green papaya” in Japanese cuisine!
Even though I love the Thai green papaya salad “som tam,” I didn’t realize this was green papaya😅
Tempura（shrimp, corn, myoga ginger, okra, sweet potato, eggplant）
The tempura was so crisp and light that I wondered, “Is this really fried food?” ★
It was delicious, and we got to enjoy lots of seasonal vegetables～
These are the vegetables and Chamiton pork loin for the Signature! Kasujiru Hot Pot～
We added the vegetables and meat into the kasujiru hot pot.
We waited impatiently, thinking, “Hope it cooks soon～”
“This really is different from the kasujiru we eat at home～ The dashi has so much umami, and the sake lees must be really good～”
Even Shacho, who unusually came along for the interview, commented,
“This is good～! It somehow feels gentle and comforting～”
Due to strong requests from customers,
They’ve decided to turn the dashi into a product～（Can’t wait～）
After their signature “Kasujiru Hot Pot,” the manager said they definitely recommend trying the “Duck Sukiyaki Hot Pot” next～(^^)v Next time it’s duck sukiyaki hot pot
Can you tell what this is～??
This is “red konjac”.
In Omihachiman City, Shiga Prefecture, red konjac is apparently the standard.
There are several theories, but one says it began when Oda Nobunaga, who liked flashy things, had “red konjac” made (^_^)
Homemade 100% buckwheat soba seiro～green onion, spicy daikon, real wasabi, Andes rock salt～
Eating it with rock salt brings out the soba’s aroma and sweetness even more, so we recommend it～
Because this is juwari soba made without wheat flour as a binder, once the soba comes out, try to slurp it up as soon as you can～（Since there’s no binder, the noodles start sticking together if too much time passes～）
The soba had great aroma, sweetness, and a nice springy texture. It was delicious～
Next time, I want to try the manager’s recommendation, the “Duck Sukiyaki Hot Pot”～
Hakushika Classics Menu
Inside Hakushika Classics
Spacious table seating, so you won’t be cramped even as more and more dishes arrive (^^♪
The lighting is stylish too～
Of course, private rooms are available too～
At the counter seats, there’s a masu tower There’s no sake in them😁
