Hajime Restaurant Review
A masterfully-crafted celebration of nature, Hajime is an enchanting experience from beginning to end showcasing delicious, thoughtful, and artistic food.
Founded in 2008 by Chef Hajime Yoneda, Hajime has the distinction of becoming the fastest restaurant to achieve a three Michelin star rating in history – it only took 17 months from the day it opened! Having accomplished this great feat, Chef Yoneda then set out to completely rethink his approach to cooking, eventually discovering a personal style deeply rooted in nature and life itself.
The end result is a series of beautiful and deeply thought-provoking works of edible art that are rooted in French cuisine, yet are distinctly Japanese in nature and composition. Chef Yoneda’s experience as a painter clearly shows through in his ornate plating, as does his philosophy: each course is a masterfully-crafted celebration of nature that flows effortlessly into the next, forming an overarching narrative reminiscent of the storytelling found in kaiseki cuisine.
Those readers weary (and rightfully so!) of attending such a dining experience for fear that it, like many of its kind, is an overpriced and overly pretentious waste of time need not worry: Hajime is truly authentic, and a far cry from the pompousness of restaurants like Paris’ Alain Ducasse au Plaza Athénée. In a country absolutely full of incredible food, Hajime is a sheer standout from the moment you enter the intimate, minimal dining room, to the end of the evening, when the entire kitchen staff assemble near the entrance to thank you and say farewell.
Hajime
Visited April 5, 2019
Overall
★★★★★
FAQ
What kind of food do they serve?
Both French and Japanese culinary techniques are blended together in a thought-provoking way at Hajime. Each course consists of a beautifully crafted and plated work of art, with none more eye-catching than Chef Yoneda’s signature dish the Chikyu, or “Earth,” pictured above.
Hajime offers several prix fixe menus, with no lunch or a la carte options available.
How much does it Cost?
Menu choices vary, and include:
A standard tasting menu consisting of both meat and vegetables, which starts at 42,000 JPY
A fully vegetarian tasting menu, starting at 34,500 JPY
A short tasting menu for those tight on time, which starts at 31,000 JPY but does not include the “Chikyu” course
Regardless of what you select, Hajime has an impressive wine list, and offers pairing options that range from 13,750 to 25,000 JPY. A non-alcoholic pairing is also available for 11,000 JPY.
How do I make a Reservation?
Reservations at Hajime become available two months to the date in advance, and must be reconfirmed between one and two weeks prior to avoid a cancellation.
One easy way to book a table at Hajime is through Voyagin, which can help you make hassle-free reservations at restaurants and experiences all throughout Asia. You can also request a reservation directly from Hajime through their online application.
What else do I need to know?
Key things to know about Hajime include:
It is very English-friendly – staff are fluent, and English-language menus are available
They accept all major credit cards
Photography within the restaurant is forbidden, though you may be successful asking for permission
All guests should be at least 10 years old and avoid wearing perfumes or colognes
The dress code requires jackets and leather shoes for male guests, and disallows jeans, t-shirts, sweat shirts, shorts, sandals, and tennis shoes.
How do I get there?
Hajime is located in the Nishi Ward of Osaka, south of Osaka Station.
By railway, Higobashi Station is the nearest stop; by Shinkansen, Shin-Osaka Station
To travel by taxi, you can tell your driver Edobori no ‘Hajime’ made kudasai, which translates to “Please take me to ‘Hajime’ in Edobori,“ or show them the Japanese address below
HAJIME
Website
http://www.hajime-artistes.com/
Address
Japan, 〒550-0002 Osaka, Nishi Ward, Edobori, 1 Chome−9−11 アイプラス江戸堀
〒550-0002 大阪府大阪市西区江戸堀１丁目９−11 アイプラス江戸堀
Have you ever visited Hajime? Let us know what you think in the comments below!
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