At “Hakushika Classics,” located at the intersection of Rinko-sen and Fudabasuji-sen, we treated ourselves a little 😀
The two of us went to try the “Hakushika Classics Gozen” meal set～
It’s that stylish building with a really upscale feel～（Many of you probably know it, right??）
It’s a restaurant built around the concept of “flowers, Japanese cuisine, and sake.”
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The “Hakushika Classics Gozen,” Where You Can Choose Your Main Dish
Here’s the Hakushika Classics gozen menu where you can choose your main dish↓↓
※This menu was available until September 2020
From the five main dish options, we chose:
Signature! Kasujiru Hot Pot（Chamiton Pork Loin）2,880 yen
“Tempura” and Colorful Flower Basket Gozen 2,580 yen
That’s what we decided to have～😀
（Starter）Buckwheat groats with grated yam
Light and refreshing, and the dashi was sooo good～
Dashi
Apparently, the dashi is made from four kinds of shaved flakes, and it was seriously delicious～(^_^)
They said it’s used as the dashi for the duck sukiyaki hot pot.
（Appetizer）Seasonal colorful flower basket
It’s a flower basket exactly in line with 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 dug in without hesitation 😅
The “cream cheese marinated in sake lees” in the front was personally a huge favorite of mine 😍
“Can I buy this cream cheese?”
I couldn’t help asking. （Unfortunately, they said this cream cheese isn’t sold separately）
The dish next to the cream cheese looked like “daikon” when I ate it, but it was actually “green papaya in sesame dressing”～
It was my first time having “green papaya” in Japanese cuisine!
I love the Thai green papaya salad “som tam,” but I didn’t even realize this was green papaya 😅
Tempura（shrimp, corn, myoga ginger, okra, sweet potato, eggplant）
The tempura was so light and crisp that I almost thought, “Is this really deep-fried?”★
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.
Waiting impatiently, thinking, “Hurry up and cook already～”。。。
“It’s definitely different from the kasujiru you eat at home～ The dashi has such a rich umami, and the sake lees must be really good～”
Even our company president, who unusually came along for the interview, commented,
“This is good! It has such a gentle flavor～”
Due to strong requests from customers,
they’ve decided to turn the dashi into a product～（Can’t wait～）
After the signature “kasujiru hot pot,” the manager said they definitely recommend trying the “duck sukiyaki hot pot” next～(^^)v Duck sukiyaki hot pot next time, for sure
Can you tell what this is～??
This is “red konjac”.
Apparently, red konjac is the standard in Omihachiman City, Shiga Prefecture.
There are various 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 lets you taste the soba’s aroma and sweetness even more, so I recommend it～
Because it’s 100% buckwheat soba made without wheat flour as a binder, try to slurp it up as soon as it comes out～（Since there’s no binder, the noodles will start sticking together if you wait too long～）
It had great soba aroma, a touch of sweetness, a nice springy texture, and was delicious～
Next time, I want to try the manager’s recommended “duck sukiyaki hot pot”～
The Menu at “Hakushika Classics”
Inside “Hakushika Classics”
Spacious table seating, so you won’t have any trouble even when dish after dish arrives (^^♪
The lighting is stylish too～
Of course, there are private rooms too～
At the counter seats, there’s a masu tower There’s no sake in it 😁
