Ever since the Michelin Guide was released in 2009, I have been curious about this restaurant. Known for its harsh criticisms, the food king Kei Kurisu praised it in his book, and the photos of the dishes were so stimulating that they expanded my imagination. I remember that they used to offer a course for 15,000 yen and also had lunch service, but now they only serve dinner with a course priced at 25,000 yen, which made it seem out of reach and somewhat disappointing. However, I was fortunate enough to win a special campaign by Tabelog that offered to cover the cost of one meal (up to 40,000 yen), which finally allowed me to visit this restaurant after 5 years of longing. I made a reservation for 6:00 PM, and when I opened the door at 6:01 PM, I was greeted with "Mr./Ms. [Last Name], we have been waiting for you," which naturally lifted my spirits. In conclusion, the 3 hours and 40 minutes spent at this restaurant were not just a meal but an experience that deeply engraved itself in the minds of my husband and me. They served around 17 dishes, each with a strong visual impact, and the presentation of the dishes, including the tableware and cutlery, as well as the explanations of the food, were all so fantastic that it's hard to put into words. The cuisine at this restaurant is not easily described as French or creative French; it falls more into the category of "Hajime," a genre unique to this place. The chef, who studied in the science and engineering department and worked as a salaryman at an electronics company, pursues perfection in every aspect, perhaps drawing from his background in electronic engineering. The total number of ingredients used in the course was over 120, with some requiring days of preparation in advance. Unfortunately, photography was not allowed, as they wanted guests to enjoy the food in its best condition, but I found that by accepting this rule, I was able to focus more on the meal. The restaurant has a system where they call a week before the reservation to confirm, including checking for any dietary restrictions. Although I mentioned that I didn't like oysters, they replaced them with scallops, but surprisingly, they still served lamb, which I usually don't enjoy. However, I ended up trying it and was amazed to find that it was the first time I actually enjoyed lamb. The various surprises and emotions brought by the dishes should be experienced with heightened senses rather than just taste. The restaurant's interior decor and ambiance were also wonderful, with spacious seating and a relaxed atmosphere. The main dining area was mostly occupied by couples, including some surprisingly young pairs. There were also a few foreign guests, and English conversations could be heard throughout the restaurant. When I asked one of the female servers how she learned to speak English, she replied, "You have to speak English in this restaurant."

Autumn has deepened, and the days have become noticeably shorter. I hope everyone is doing well. Congratulations on receiving three Michelin stars this year as well! Michelin Kyoto Osaka 2022 Three Stars Goe Miyo 2021 This year's Chef Award Tabelog 4.29 Tabelog Award 2021 Silver-winning restaurant Ameba Official Top Blogger: ♡ Miimi's 365 Days ♡ Instagram: miimi__miimi Lots of videos and stories to enjoy Miimi Clothing Online Store: www.miimi-co.jp ★ You can purchase all the clothes I wear ★ Thank you always. If you found this helpful, please like it, and if you liked it, please save, follow, and share (❁ᴗ͈ˬᴗ͈)⁾⁾⁾ᵖᵉᵏᵒ㊗︎ On the special day of Miimi's 5th anniversary, my friend K, whom I have known for 14 years, celebrated with me at my favorite restaurant, HAJIME. I have been a regular customer since its opening in 2008 when it had zero stars, making it a special place filled with memories and emotions for me. It was already a joy to celebrate my 5th anniversary at HAJIME, but this time they prepared a special course just for me, which deeply touched me! It's the best gift I could ask for ᵒ̴̶̷̥́~ᵒ̴̶̷̣̥̀♡ HAJIME's dishes are meticulously managed in increments of 0.1. Temperature 0.1℃ Size 0.1cm Weight 0.1g. I always feel guilty even for a brief moment when taking photos, but... this time, I captured the most beautiful state instead of missing the most delicious moment. To eternalize the wonderful moments of today, which will never come again... Thank you, Chef Hajime Yoneda. HAJIME, which achieved three Michelin stars in the shortest time in Michelin history, opened in May 2008 and received three stars in just 1 year and 5 months, becoming the fastest in the world to achieve this feat in 2009. It also gained three Michelin stars in the latest Michelin Guide Osaka 2021. Additionally, it won the "Chef of the Year" award in Gault et Millau 2021!※Gault et Millau, like Michelin, is a prestigious restaurant guidebook from France. It evaluates innovative cuisine. In addition to Michelin and Gault et Millau, HAJIME has also been ranked in Asia's 50 Best Restaurants, Foodie Top 100 Restaurants, The Best Chef Awards Asia No. 1, OAD Top 30 Japanese Restaurants, and 100 chefs au monde. It has won numerous awards and accolades both domestically and internationally, garnering high praise in the global gastronomy scene. Moreover, it is currently a member of the "SPACE FOODSPHERE" project by the Japan Aerospace Exploration Agency (JAXA), collaborating on creating food for space and Earth. HAJIME, created by Chef Hajime Yoneda, who has an extraordinary background transitioning from an electronic component designer to a chef, is a restaurant that opened in Osaka in May 2008. Chef Yoneda's cuisine is based on gastronomy, incorporating a unique aesthetic and worldview through disciplines such as biology, neuroscience, digestive science, management, architecture, and space science. It transcends the framework of mere cuisine to become an independent art form. With meticulous technique and a spirit of exploration, Chef Yoneda continues to pioneer a new perspective on gastronomy. His cuisine begins with the desire to provide the most exceptional experience in the world. ■ Owner Chef: Hajime Yoneda Born in 1972 in Hirakata City, Osaka Prefecture Graduated from the Faculty of Electronics Engineering at Kinki University in 1996 Joined NOK Corporation's Electronics Business Division in 1996 Graduated from the Ecole Culinaire Cuisine Française in Osaka, Kobe in 1999 Worked at French restaurants in Osaka and Kobe in 1999 Fish section chef (two stars) at Le Relais de Bracieux Bernard Robin in 2003 Participated as a painter in the Festival de Blois in 2004 Obtained a work permit recommended by Blois Mayor and President Jacques Chirac Participated in Au rendez vous des pecheurs in 2004 ===========

I visited for lunch on the last day of my trip to Osaka! The service, food, drinks, and presentation were all wonderful and made for a memorable experience! I was surprised when I asked for a drink pairing and they served me the wine from Coco Farm that I had visited about a year ago. I would love to visit again.

I was able to make a reservation at the number one restaurant on my must-visit list for my birthday month this year, "Hajime"! I'm so excited! Tonight, I will be toasting with champagne and have opted for the pairing menu. The dishes included "Forest" consomme, "Sea" with oysters, mussels, sea urchin, caviar, and prawns, "River" with cherry salmon and apples, a signature salad with about 100 ingredients representing the Earth, "Ocean" with blackthroat seaperch, mantis shrimp, mantis shrimp, and soft-shelled turtle, "Destruction and Assimilation" with foie gras and pumpkin, "Hope" with beef and beets, "Spring Shallow" with milk, apricot, meringue, and almonds, and "Love" with strawberries, raspberries, and almonds. It was a wonderful dinner experience that lasted over 3 hours, and I was particularly moved by the dish representing the Earth. Thank you for the amazing meal!

Hello, this is Yuyama. Today, in Hajime's review, the [food] was all very delicious. The presentation was beautiful, and the dishes were like works of art. Starting with the first consomme soup born from Paladoz, moving on to the specialty dish [Earth], and ending with the dessert [Love], it was an overwhelming experience. Even though I was full, I enjoyed the secret dessert and left completely satisfied. The [service] was fantastic, no complaints. The [atmosphere] is lovely ☆☆☆ Lastly, I even got to take a photo with Chef Yoneda, which made me very happy. This is a restaurant I would like to visit for special occasions like anniversaries if I ever get married. Not a suitable place for cheating on your partner ☆ That's all.

I went to "Hajime" in the area near Higobashi in Osaka to have a meal. It was incredibly delicious, and I had an experience that appealed to all my senses plus more. Also, it was the first time in my life that I paid 80,000 yen for a meal, and I probably won't exceed that for a while.

Osaka, the nearest station is Higobashi Station, about a 15-minute taxi ride from Shin-Osaka. The restaurant has won three Michelin stars and was selected as the 2022 Silver Award on Tabelog. I ordered the short course with alcohol pairing. The dress code requires a jacket and leather shoes, so I dressed accordingly for my visit. Despite being a solo diner, they kindly accepted my reservation. The interior of the restaurant is simple yet elegant. The service and presentation were excellent. As for the food, it was innovative and fusion-inspired, with creative and visually appealing dishes. The meat was cooked perfectly. While the dishes were interesting at first, I found myself questioning if I would want to eat them again. The dessert, themed around love and strawberries, was exceptional and I would love to have it again. The alcohol pairing included Japanese sake, plum wine, and Japanese wine, offering a variety but I personally didn't find them particularly memorable. Overall, the atmosphere and hospitality were top-notch, living up to its Michelin reputation. Thank you for the wonderful meal.

This was the best French meal I have ever had in my life. The food and service were perfect in every way! I believe that the dishes were not just simple dishes, but works of art. The deliciousness was so amazing that even if tomorrow was the end of the world, I would want to go back to this restaurant one last time.

Many people may choose to take a taxi from Higobashi Station, but we took the train. We had been curious about this restaurant for a while and finally had the chance to visit. They only offer course meals, with a vegetable-focused course available as well. We opted for the regular course and chose the drink pairing, along with a champagne. They also have non-alcoholic pairings for those driving. Each dish that was served made us excited and impressed. We enjoyed not only the taste but also the visual and auditory aspects. It's not an easy place to visit casually, but it's a restaurant that makes you want to come back again. It would be a delight to visit seasonally. Thank you for the wonderful meal!

Silver award-winning restaurant HAJIME at The Tabelog Award 2022 is a place that previously achieved the fastest Michelin three stars in the world. Chef-owner Hajime Yoneda's dishes are not only visually appealing but also structured as a single narrative, making them truly outstanding. Each plate carries a message, inviting diners to engage in a dialogue with the Earth. While photography was once prohibited, it is now allowed, showcasing the unique world view and course-based storytelling. Highly recommended for special occasions or celebrations, with a dress code to be noted. The standard course is priced at 48,900 yen, featuring a variety of creative and delicious dishes. Thank you for reading until the end. Your support through follows, likes, and saving the restaurant is greatly appreciated. Please also check out my Instagram for more content.

I visited 'HAJlME', which achieved the Michelin three stars at the fastest pace in the world, for the first time alone. Haha. The restaurant has won The Taberogu Award SILBER for 5 consecutive years. There are long and short courses available, each with different prices and dining times. For those who don't have much time or can't eat much, I recommend the short course. However, the short course does not include the specialty dish "Earth" and the number of dishes is reduced to 6. But it's nice to have the option. This time, I chose the long course. What I realized when dining alone is that HAJlME is not a place to go alone, haha. There were many couples and no one dining alone, and the atmosphere was not like that, haha. However, the sommelier and staff were all kind and fun to talk to, so I enjoyed it. The visit date was July 31, 2022. The dialogue with the Earth included dishes such as steamed corn bread, oyster, fried sweetfish, button shrimp caviar, monkfish liver, broccoli, sea urchin, mussels, 80 kinds of vegetable salad, blackthroat seaperch, mantis shrimp, prosciutto, quail egg, octopus, foie gras, and beef from the foot of the mountain. Each dish was meticulously crafted like a piece of art, and the presentation was amazing. The calculated dishes can be enjoyed by seeing, eating, and smelling. My personal favorite was the blackthroat seaperch. The umami of seaweed and dashi spread in the mouth along with the aroma, and it was delicious. Of course, the specialty dish "Earth" is deep and full of messages and dedication. There are many vegetables in it, and you can feel the dedication even in the way they are cut. Since there are many dishes, it's best to go on an empty stomach. On this day, I did not drink alcohol but ordered the non-alcoholic pairing. The drink was perfectly matched with the food. It's amazing! The sommelier's personality is really nice. I would like to visit again at a more leisurely pace next time! And not alone, but with someone, haha. Thank you for the feast! Thank you for reading until the end. Please feel free to "save," "like," and "follow." I'm still inexperienced in writing reviews, so please be gentle. I will reply to comments as well. Please also follow me on Instagram. Thank you! (^^) Enrique [@eri.ogawa1102]

Hajime in Fukuoka's Higashihashi area seems impressive, having achieved three Michelin stars in record time. The restaurant itself feels more simple than luxurious, with a slightly lonely atmosphere. The dishes are presented according to a theme and can be a bit hard to understand without explanation. However, the overall concept is very interesting, with surprising elements and entertainment value.

This visit in spring was my first time. The course consisted of 12 dishes focusing on themes like green, coast, river, earth, sea, balance and harmony, hope, and the budding of life and earth. The specialty dish "earth" was served individually instead of on a large plate. The staff mentioned they were looking forward to its return on a large plate. The dish of cherry salmon (river) was beautiful with the red of beets shining through, and the acidity of yuzu was delicious. For alcohol pairings, I personally enjoyed "Tenka" from Shinsei Brewery and "Kire Kire Kire" from Hitomi Winery.

A restaurant in Osaka that suddenly received three Michelin stars. Surprisingly, it was easy to make a reservation and a bit anticlimactic. I heard that there were many foreign customers, and today there were only three groups. The artistic and beautiful dishes touched my heart. The flavors were amazing. Thank you for the wonderful meal!

I have visited several times, but no matter how many times I come, I am always surprised and impressed. There is no other place that has such dedication and well-thought-out processes in cooking. Every detail, down to the smallest, is perfect. Just looking at the beautifully presented dishes, whether mine or my companion's, makes me happy. It's perfection. I look forward to visiting again soon.

A Michelin regular, three-star innovative French restaurant. This day, the sous chef was in charge and the prices were slightly lower than the usual 50,000 yen course. It's a hard-to-book place. The service is smart, and the dishes are beautifully presented. The menu is hard to imagine from just looking at it, and the hand-drawn sketches of the desserts are amazing. The dishes look vibrant.

Take the subway to Higobashi Station and walk south along Yotsubashi-suji Street, then turn right at the Yodoyabashi Post Office. The entrance to the restaurant "HAJIME" may look like an office at first glance, but it is welcoming and does not give away any preconceptions. Once you open the glass door, you will enter a world-class restaurant where you can experience a magical and wonderful time. The chef's unique creativity and skills shine through in the one-course French-based meal served at HAJIME. Each dish is designed to evoke a different world through sight, sound, smell, temperature, and taste. The restaurant does not showcase luxurious ingredients or self-indulgent cooking techniques, but instead presents a logically rich culinary experience that you can enjoy to the fullest. For example, the warm brown soup served at the beginning, themed around a "forest," will transport you into an imaginary woodland as you cradle the bowl in your hands. The wine list available via QR code is surprisingly reasonable, though I feel that the sommelier could enhance the pairing experience by aligning more closely with the food and ambiance. The minimalist interior design, devoid of unnecessary embellishments, may lack warmth, but the attentive service, spacious tables, and comfortable chairs create a calm and inviting atmosphere for a pleasant dining experience. As you leave the restaurant, you may find that even the cold season's breeze feels strangely warm. Sitting in the car and gazing at the passing scenery, the memories of the time spent at HAJIME replay like a film reel. The world's vastness and the preciousness of life become palpable through all five senses, bringing tears to your eyes. Even the hard stones touched by the warmth of love seem to bloom like precious roses, filling the world with love. It was truly a wonderful time, even on a night when the world seemed to be sinking, filled with love.

No need for explanations. To the east, there's Chef Cantesan, and to the west, there's Chef Hajime. The skillful use of social media by Chef Cantesan, along with his charisma and magnetic personality, has had a significant impact on many, including myself. Now, onto the food - while the pictures may give an impression of being "eccentric," the actual taste is a delicious and classic French cuisine. It's clear that there's a deep understanding behind it. A foodie friend of mine listed "Chef Cotes d'Or and Chef Hajime" as their favorite restaurant, and it all makes sense. It's easy to convey to those who understand. Chef Hajime once said, "If you do the obvious things properly, you can earn Michelin stars," and he truly embodies that. It's a lesson that could be a textbook in itself. The restaurant doesn't seem to focus much on repeat customers but rather on creating unique experiences for new guests every day. It's a bit unusual in Japan but perhaps common in three-star restaurants abroad. The dishes are created as a team effort, and even though the chef wasn't present that day, the essence of "Hajime's cuisine" was still there. Personally, I prefer the intimate, face-to-face experience in smaller restaurants, but understanding the chef's ideals and philosophy made the visit thought-provoking. I could go on, but I'll stop here. It was a great experience. This post is a repost of a blog article. The original blog can be found here: [link to the blog]. For more Hiroshima gourmet experiences, visit the blog for more photos and information. Instagram: [link to Instagram] Twitter: [link to Twitter]

This restaurant, which achieved three Michelin stars at the fastest pace in Michelin history, is a must-visit for anyone in the gourmet world. Each dish is meticulously crafted with a touch of originality, making the course a masterpiece. While the cost is around 70,000 yen per person, it is perfect for special occasions like dates or anniversaries. (I went with two guys, haha) The consommé served at the beginning of the course was the most impressive for me. It had a beautiful blend of flavors that left a lasting impact. The dish "Earth," made with 80 different ingredients, felt more like a piece of art than a meal. Each dish was enjoyable not only for its taste but also for its concept, stimulating my senses. And all the desserts at the end were incredibly delicious. Thank you for the feast.

It may sound exaggerated, but it was more like entertainment than cooking!! ★☆★☆★☆★☆★☆★☆★☆★☆ ・Christmas special dinner 80,000 yen ・Wine pairing half 19,800 yen ★☆★☆★☆★☆★☆★☆★☆★☆ I was nervous at my first three-star restaurant experience, but I was relieved by the cozy and welcoming service of the staff (^O^). The menu explanations were very clear and the staff's desire to convey the information was evident in their lovely service. The presentation of the dishes was enjoyable as well as the taste, and I had the best night ever (〃ω〃). Everything was truly exquisite!! 【Postscript】Who would have thought there would come a day when I could eat so much white truffle (*⁰▿⁰*)♡

I used the Osaka 3-star restaurant 'Hajime' for my sister's birthday. The food, service, and wine were all excellent!!! The dishes were delicious, exciting, and full of surprises, making for a wonderful dinner experience!! Thank you very much!

Warm consomme soup, cep soup encapsulated in a sphere that bursts when you bite into it. Hiroshima oyster yogurt cucumber, shirako tempura, button shrimp with domestic caviar, sea urchin, mussels, rice paper, squid shirako, a performance of pouring seawater into heated seawater dry ice. The smoke floats gently. This is interesting. Everything is delicious. The oysters have a strong smell. The sea urchin is also not as high quality as at a sushi restaurant. Salmon ikura tapioca miso on baked dough representing clouds of shellfish extract, vegetables nodoguro from the Goto Islands, fish broth snapping turtle ravioli, Numazu shrimp avocado, thin candy, genoise with pine needles, very bitter Hirashima Pass beef, pumpkin matcha sauce duck olive oil solidified with liquid nitrogen, cheese cake-like flavor with passion fruit and vodka dessert for a little over 100,000 yen for two people. The level of taste was high, but even more impressive was the world view and originality. Past level 1.