Hajime
Chef-owner Hajime Yoneda trained in France
for several years, notably with Michel Bras,
and quickly proved himself not only highly
talented, but a perfectionist chef and one
whose creations are intelligent yet artistic
and harmonious.
Chef Hajime offers a creative set menu
which, while it may be the only one on
offer, features more than ten courses. The
innovative menu showcases unrivalled
presentation and attention to detail.
The modern food is sensational, drawing
inspiration and metaphors to scenes and
objects from nature by using cutting-edge
techniques that respect history
and tradition.
Don’t miss the signature plate called Chikyu,
which translates to “earth”. It is an extraordinary dish that incorporates 110 kinds of
vegetables, grains, herbs, seeds and flower
petals, arranged around a briny pool derived
from clams, and served on a 60-centimetre
ceramic plate. It is simply a work of art, a
true masterpiece.
Service is attentive, friendly and
knowledgeable.
Hajime is definitely one of the world’s musttry restaurants. Here is a truly serious dining
experience, presented in a small, modern
restaurant for only 24 privileged diners.
www.hajime-artistes.com
www.theaddressmagazine.com
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