Selection of Hagi’s Dishes Made with Local Fukushima Products (late summer)

Junsai (Urabandai) in a triple consommé, crowned with fresh corn (Shiraishi Farm) and sea urchin.
Seared bonito with heirloom eggplant, red bell pepper, and freeze-dried tomato.
Battered and fried sweetfish (ayu) with a fava bean purée.
Fresh-picked myōga ginger and horsehair crab in a savory jelly infused with tomato (Shiraishi Farm) essence.
Grilled eel with a reduction of red wine and eel-bone broth and risotto (Iwaki rice).
Crispy-skinned blackthroat seaperch (Iwaki) with a sauce of Cook Gold yellow tomatoes, garnished with young basil, nasturtiums, and other micro herbs.
Wild abalone (Iwaki) in a saffron (Aizu) sauce with heirloom Ojiroi cucumbers (Iwaki).
Suffolk lamb (Samekawa) on a purée of okuimo potatoes, one of some 70 heirloom vegetables grown in Iwaki.
Raspberry (Iwaki) sorbet with pastry.
Sliced peaches (Furuyama Orchard, Fukushima City) with Jersey cow ice cream (Tsubasa Farm, Fukushima City).

Hagi French Restaurant
171-10 Onigoe, Uchigō Midaisakai-machi
Iwaki-shi, Fukushima Prefecture 〒973-8409
Tel: 0246-26-5174
http://www.hagi-france.com/

Originally written in Japanese by Doi Emi of Nippon.com and published on October 12, 2016. Banner photo: Chef Hagi takes a bite out of a fresh-picked eggplant at Shiraishi Farm in Iwaki. © Kodera Kei.