Happou - Okayama

The taste is certain, but the owner / clerk does not wear a mask despite the corona sickness. It's a shame because it is a Michelin Guide listed store. I also feel that the price is higher than before.

It's a high-class shop, and the general has a friendly atmosphere and feels low and comfortable. If you don't prepare for the season of ingredients at this kind of store, the taste will be diminished, so it's a good idea. However, it's a shop where you can go once a year anyway.

This is a restaurant where you can eat food that is so exciting that you may feel hungry. I'll give you chopsticks as a souvenir.

It is also rude to evaluate it. I am full of happiness. The counter has 10 seats. There is a private room! !! I would be happy if I could go there once a year.

I visited Kannazuki's evening drink at the place where Yuminocho's "Kokukiri Cuisine Happo" and "Sushi Yamamoto" used to be, so it's a location that can be walked from the city! The inside of the store has counter seats and tatami mats, and the Shiraki counter from the "Sushi Yamamoto" era remains the same, but the side walls of the kitchen have been renovated and the cypress ice refrigerator is eye-catching! Depending on the guest's situation, you can prepare as many dishes as you can eat one by one, and serve them in a freshly prepared state. You can ask in advance what ingredients you dislike, although it is completely up to you. While receiving the Demon King Lock, you will receive one item, "Figs with white sauce". The almond chips are used to tighten the high-quality taste with white sauce. The two items are grilled eggplant, sea urchin jelly on top, and seasonal vegetables that can be sweetened with sea urchin! The three items are cod milt, which has an elegant sweetness, and is soft and melts on the tongue. The bowl contains one freshly picked matsutake mushroom from the prefecture, and I'm glad that you can get it at the beginning of the season ^^ There was also a big prawn! There are 3 types of sashimi, sea bream, fatty tuna, and ark shell with soy sauce, ponzu sauce, and grated radish. The sea bream was very firm and had a strong texture, and the fatty tuna enjoyed the sweetness and unique soft texture. The delicate taste of blowfish and white meat is wonderful. For the second cup of shochu, I chose Mori Izo, the amount is exactly the same, and the strong fragrance is a stone's throw! Two large mantis shrimp, a size that is firm and chewy, and a blue crab in the back will be in season from now on. Grilled matsutake mushrooms, along with Sanin nodoguro, are a gorgeous combination of seasonal ginkgo biloba. Salted squid. .. .. However, it is seasoned with soy sauce without using salt, and the original taste of squid is strong without salt, and the correct expression is squid pickled in soy sauce. At the end of the ate, grilled que with salt, it's in season, but it's already well-fat, and I had it refreshed with Tate vinegar. You can choose from 9 meals (Unadon and salmon roe bowl are also available!), And you can choose grated soba from them. Soba is a full-fledged person, and the general is said to be hand-made only for that day. Above is spicy radish and Japanese ginger. .. .. I got all of them and I'm hungry ^^ Mr. Hamura, who has a good physique at first glance, has a strong personality, but the conversation conveys a gentle personality. !!

Dishes that are light and elaborate come out in a wonderful container. After enjoying the food, I enjoyed the utensils and enjoyed it twice. While there are many places that use flashy and eye-catching instruments, I was very attracted to the dishes that complement the dishes. There were not too many customers-it was a pleasant time to listen to the exchanges with other customers. I was also impressed by the wolf who spoke casually. It is a shop you definitely want to visit.

There is no menu, and the general can serve you as quickly as you want and at the pace of your customers. And the menu isn't exactly the same as the customer next door. Not only is it a dish that cannot be eaten at home, but the process in which ingredients change shape one after another and is served in a bowl. And you can enjoy each and every one of them. It is a store where the balance of added value is very comfortable. The staff, including the general, are very friendly ^_^

I went to Mr. Happo, a food-cutting dish that won two Michelin stars in Okayama. The dishes that use abundant high-class ingredients in the entrusted course are delicious and full! I enjoyed the lobster, tuna, abalone, soft-shelled turtle, crab, puffer fish, milt, and blue eel. I'm glad that all the shop staff were able to spend a wonderful and enjoyable night in Okayama. It was a treat.