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Omakase Ryori HAKU in Morioka > "HAKU" is a hidden gem for Japanese cuisine located in Saien, Moriok
Omakase Ryori HAKU in Morioka > "HAKU" is a hidden gem for Japanese cuisine located in Saien, Moriok
Discover Omakase Ryori HAKU, a cozy, second-generation run restaurant in Morioka, serving exquisite chef’s choice courses with fresh seasonal ingredients and deeply flavorful dashi broth.
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1Omakase Ryori HAKUJapanese restaurant · Morioka4.6 (229)Closed · opens tomorrow 5:30 PMHaku, 小笠原ビル ２Ｆ 1 Chome-11-17 Saien, Morioka, Iwate 020-0024, JapanCreator's voice- Clear soup with fish cake and okra — A steaming clear soup, likely a dashi broth, featuring a delicate fish cake with a red dot and a vibrant green okra pod. It's a warm and inviting start to the omakase course.
- Assorted appetizers (hassun) — A beautifully presented tray of small, seasonal appetizers, typical of a Japanese omakase course. It includes a bowl of what appears to be salmon roe or finely diced fish, a small cup of dark, savory morsels, and a single bright orange egg yolk on a leaf-shaped dish.
- Kichijoji Black (sake) — A bottle of Kichijoji Black sake, served chilled in a stemless glass. This sake is a perfect accompaniment to the delicate flavors of the omakase course.
- Assorted small dishes — Another set of small, artfully arranged dishes. One bowl contains dark green seaweed, while another features a light-colored, finely shredded ingredient in a clear broth, possibly a chicken or fish preparation.
- Konnyaku jelly — Translucent, dark brown slices of konnyaku jelly, likely served as a refreshing and textural element in the meal.
- Edamame with citrus zest — Bright green edamame pods, possibly served chilled, topped with delicate shavings of what appears to be citrus zest, adding a fresh aroma and flavor.
- Grilled fish and sashimi — A plate featuring two distinct preparations: a piece of perfectly grilled fish with a glossy, savory glaze, and delicate slices of white fish sashimi, served with a wedge of lime, wasabi, and salt. This course highlights both cooked and raw seafood.
- Natsu Junmai Ginjo (sake) — A bottle of Natsu Junmai Ginjo sake, presented with a colorful label, served in a clear glass. This type of sake is often light and refreshing, ideal for summer or pairing with delicate dishes.
- Braised abalone with okra — Tender slices of braised abalone, served in a rich, dark sauce with a vibrant green okra pod. This dish showcases premium seafood prepared with deep, savory flavors.
- Assorted pickles (tsukemono) — A colorful assortment of Japanese pickles, or tsukemono, including cucumber, daikon, and other vegetables, offering a refreshing and tangy counterpoint to the meal.