Name: HAGI
Address: 内郷御台境町鬼越171-10, いわき市, 福島県, 9738409, JP
Telephone: 0246-26-5174
Price range: ￥15,000～￥19,999
Rating: 4.46

この口コミは、ジェームズオオクボさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

ジェームズオオクボ口コミ2,081件フォロワー5,247人

5.0

￥20,000～￥29,9991人

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

2023/10訪問9回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥20,000～￥29,9991人

HAGI　＠いわき市　～いざいわきへ、レストランは人を呼べる
　いわき初日は『HAGI』へ。あの「えこだねこ」先生も薪焼きに感動した、と絶賛していましたね。明日、長山校長といわきの漁港の視察をするので、会員でもあります萩シェフにご案内をお願いしましたので打ち合わせ方々訪問しました。

ウォークインセラーが増設されましたね。
こちらがかの有名な萩シェフ。

私は例によって健康上の理由でアルコールは飲めません。
ノンアルコールペアリングを勉強したいと思います。

まずは、初収穫の銀杏から

会津の伝統野菜の「香り枝豆」のスープ、上には薪で焼いたツルムラサキがあしらってあります。

ノンアルコールのペアリングは青柑橘からです。
爽やかな酸味で甘味もまろやか。

相馬、原釜の北寄貝
軽く薪であたためてあります。
地元の葱

続いては目光です。
メヒカリの薪焼き
発酵させた白菜、蕪の葉のソース
ふわっとした軽い脂がのったメヒカリです。

続いてのノンアルコールペアリングは玉露です。
怪人ムッシュ西村さんみたいですね。

栗の薪焼き
バンジョンヌのソースと栗のソース

会津北側の松茸と季節の魚のお出しとフラン

松茸と次の料理にあわせてノンアルコールペアリングは和烏龍茶です。

相馬の毛蟹と福島のシャインマスカット
豆腐を一緒にすくって食べます。

日戻りの鰹の薪焼き
朝水揚げされた鰹はもちもちの食感で、畑で追熟させたピーマンのソースがとても良いです。

ノンアルコールペアリングは葡萄茶
ジャージー乳のグラスフェッドバター
オーガニックの地粉のパン
カリカリよ。

カワムラフウセンダケとチチタケとミズの実と太刀魚と亀の尾を使ったリゾット風

カワムラフウセンダケ（画像提供萩シェフ）
チチタケ（画像提供萩シェフ）

ノンアルコールのペアリングは金木犀のシロップのドリンク（写真失念）

いわきの伊勢海老
お魚をすりつぶしたソースとモロヘイヤ

野鴨　ももは薪で焼いています。
濃厚な味わい
「野鴨の教え」を思い出しますね。

ジャージー乳のアイスとポポー
中は無糖の発酵プリン
砂糖を使わずこの甘さ

モンブラン
まだチャンバーで熟成を始めたばかりなので加糖しています。

梨
こちらのレストランは梨畑だった。

フィナンシェ
カリカリです。
さとしさんを思い出します。

さらにバージョンアップしていますね。
ディスティネーションレストランにも先行されて、まさにいわきまで足を運ぶレストランですね。
私が20年程前、フランスのライヨールの『Michel Bras』やサンボネルフロアの『Auberge Clos de cims』に行って実感したこと、それはレストランは目的地としてお客様を呼べるということ。
それで、そういうお店づくりの研究を始めたわけです。
これからの時代はそのエリアに呼ぶレストランが大切ですね。

HAGI
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174

5

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5

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5

新しく増設されたウォークインセラー

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5

萩シェフ

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5

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6

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5

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5

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5

初収穫の銀杏

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5

会津の伝統野菜の「香り枝豆」のスープ、上には薪で焼いたツルムラサキがあしらってあります

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5

ノンアルコールペアリング　青柑橘

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5

相馬、原釜の北寄貝

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6

相馬、原釜の北寄貝

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9

メヒカリ

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9

メヒカリの薪焼き

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4

ノンアルコールペアリング　玉露

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9

栗の薪焼きバンジョンヌのソースと栗のソース

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5

会津北側の松茸と季節の魚のお出しとフラン

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9

会津北側の松茸と季節の魚のお出しとフラン

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4

ノンアルコールペアリング　和烏龍茶

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4

ノンアルコールペアリング　和烏龍茶

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5

相馬の毛蟹と福島のシャインマスカット

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5

相馬の毛蟹と福島のシャインマスカット

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6

日戻りの鰹の薪焼き

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4

ノンアルコールペアリングは葡萄茶

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4

ジャージー乳のグラスフェッドバター

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5

オーガニックの地粉のパン

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5

オーガニックの地粉のパン

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5

カワムラフウセンダケとチチタケとミズの実と太刀魚と亀の尾を使ったリゾット風

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4

カワムラフウセンダケ（画像提供萩シェフ）

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4

カワムラフウセンダケ（画像提供萩シェフ）

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4

チチタケ（画像提供萩シェフ）

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5

いわきの伊勢海老お魚をすりつぶしたソースとモロヘイヤ

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5

野鴨の教え

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4

ノンアルコールのペアリングは金木犀のシロップのドリンク

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5

ジャージー乳のアイスとポポー

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5

モンブラン

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5

梨

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5

フィナンシェ

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2022/04訪問8回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥20,000～￥29,9991人

『Hagiフランス料理店』　＠福島県いわき市　～アフターコロナでグローバリズムが終焉する今こそ地域で食の流れを循環させよ！！

　本日は会員さんの定期訪問でいわきへ。
訪問先は昨年ご縁をいただきました萩春朋シェフの『Hagiフランス料理店』です。

薪焼きのウエイトを増やしたと聞いております。

おお、凄い薪焼き機が入りましたね。

まずは、SYNからスタートです。
お料理は、萩シェフが育てたタラの芽です。
凄っ

サヨリ
キャベツのソースとたんぽぽの新芽と梶ぼう
ねっとりした食感の意外性あるずっしりしたキャベツのソース。

とてもユニークな「haccobolab」のお酒を品揃えしたそうです。
単体のペアリングもあります。
haccobolab　waiwaiみそゴーぜ
日本酒やワインなどの規定にとらわれないお酒です。
柑橘のニュアンスで味噌のようなニュアンス。いや、実際、味噌が入ってますね。

超鮮度の良い目光、特大と普通サイズの二種同時対比します。
メヒカリ薪焼き　菊芋のピュレと白菜
食感がふわふわかつ、あっさりした脂と素晴らしいアセゾネ　

超鮮度の良い目光大　春菊のスプラウトを添えて
これは凄いサイズ
うっま！！
味わいも∞級

薪で燻した福島流星豚のベーコン

アルザスのリースリング　
2016 Rolly Gassmana

先程畑から収穫してきたあすぱらと玉子のソースと自家製ベーコン
皿を置いた時からアスパラの香りが凄い
うまい

漁が始まった福島の雲丹、川俣シャモのコンソメ、空豆、空豆のスプラウト
コンソメのパンチが第一印象

2017 Billoud Simon Chablis

シャブリと合わせると雲丹のニュアンスが強くでます！
とても良いペアリングですね！！

筍と常磐ものの蛤、蛤のソース
卵を持った蛤と白子の筍の濃厚な味わい

濾過していないオーストリアのワイン　2019 soeller Gruner Veltlner

福島のホワイトアスパラの薪焼き

イタリアのソービニョヨンブラン
2018 Pojur e Sarrdri

福島のホワイトアスパラの薪焼き（あら、写真失念）
福島のモリーユと川俣シャモのソース
ロワールのホワイトアスパラに負けない味わいです。
これはうまい

haccoba はなうたホップス

薪焼きの福島のノドグロ、蕗のとうのフリット、福島の玉子のフラン

haccoba なわチャイ
カレーに合うお酒ということで作られた
どろどろ

とれたれ椎茸と近くで取れたディル
森の香りをお楽しみください

二本松　人気酒造のロンターム

メバルの薪焼き、キャベツ、菜の花、豆の葉のサラダ

ジャージー乳のバターと自家製パン（オーガニック小麦）

14歳の黒毛経産牛
さつま芋

メルロー主体のパリのワイン

パン、ジャージー乳のバター

福島の14歳の黒毛の薪焼き
さつま芋、人参のソース

日光の天然氷の練乳かき氷と福島の苺

エッグタルトうまい
ハーブティ

お料理が薪焼き主体になり、季節の瞬間を表現されているように思います。
テロワールの表現が心に響きました。
今までもすばらしかったですが、さらにすばらしいコースになりました。
でも、手渡しの鮑とカリフラッワーのソースは食べたいかな。

やはり、レストランはお客様を呼べます。
消費地にある取り寄せるレストランもいいけど、これからの時代は地方に呼べる店の時代ですね。
20年前、『レジス・マルコン』や『ミッシェル・ブラス』に何度も行って感じたことを、鮮明な記憶を思い出しました。

Hagiフランス料理店
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174
HP：　http://hagi-france.com/

4

看板

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4

外観

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3

外観

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3

外観

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3

外観

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3

薪

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3

店内

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3

店内

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3

店内　薪焼き機

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3

テーブルセッティング

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3

テーブルセッティング

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3

店内

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3

ペアリングメニュー

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3

ドリンクメニュー

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3

SYN

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3

SYN

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3

萩シェフが育てたタラの芽

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7

萩シェフが育てたタラの芽

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3

サヨリキャベツのソースとたんぽぽの新芽と梶ぼう

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3

サヨリキャベツのソースとたんぽぽの新芽と梶ぼう

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3

haccobolab　waiwaiみそゴーぜ

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3

haccobolab　waiwaiみそゴーぜ

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3

超鮮度の良い目光、特大と普通サイズの二種同時対比します

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3

超鮮度の良い目光、特大と普通サイズの二種同時対比します

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3

メヒカリ薪焼き　菊芋のピュレと白菜

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5

超鮮度の良い目光大　春菊のスプラウトを添えて

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3

超鮮度の良い目光大　春菊のスプラウトを添えて

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3

薪で燻した福島流星豚のベーコン

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3

2016 Rolly Gassmana

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3

2016 Rolly Gassmana

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3

先程畑から収穫してきたあすぱらと玉子のソースと自家製ベーコン

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5

漁が始まった福島の雲丹、川俣シャモのコンソメ、空豆、空豆のスプラウト

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3

2017 Billoud Simon Chablis

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3

2017 Billoud Simon Chablis

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3

筍と常磐ものの蛤、蛤のソース

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3

2019 soeller Gruner Veltlner

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3

2019 soeller Gruner Veltlner

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3

福島のホワイトアスパラの薪焼き

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3

薪焼き

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3

いわきの怪人

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3

2018 Pojur e Sarrdri

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3

2018 Pojur e Sarrdri

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3

haccoba はなうたホップス

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3

薪焼きの福島のノドグロ、蕗のとうのフリット、福島の玉子のフラン

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3

haccoba なわチャイ

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3

haccoba なわチャイ

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3

haccoba なわチャイ

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3

haccoba なわチャイ

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3

haccoba なわチャイ

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3

とれたれ椎茸と近くで取れたディル

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3

二本松　人気酒造のロンターム

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3

二本松　人気酒造のロンターム

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3

メバルの薪焼ジャージー乳のバターと自家製パン（オーガニック小麦）き、キャベツ、菜の花、豆の葉のサラダ

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3

ジャージー乳のバターと自家製パン（オーガニック小麦）

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3

ジャージー乳のバターと自家製パン（オーガニック小麦）

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3

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3

いわきの怪人

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3

14歳の黒毛経産牛

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3

14歳の黒毛経産牛

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3

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3

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3

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3

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4

福島の14歳の黒毛の薪焼きさつま芋、人参のソース

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3

日光の天然氷の練乳かき氷と福島の苺

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3

エッグタルトうまい

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3

ハーブティ

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3

本日のメニュー

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3

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2021/01訪問7回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥30,000～￥39,9991人

『Hagiフランス料理店』　＠福島県いわき市　～アフターコロナでグローバリズムが終焉する今こそ地域で食の流れを循環させよ！！
　まずは、例によって本日の食材
ニ収目の特大なめこ
一度収穫取したなめこをまた育てるとたいへん大きくなり、味もおいしくなるそうです。

日本一のとちおとめ　
とちおとめだけを栽培する農家さん
LEDで土耕栽培
完熟のみ販売、そのため配送はない。
行列のできる苺農家。
ますば、こちらを一つ試食。
香り、味わいよく、ジューシー

アペリティフは例によって、SYNから・・

新海苔のお料理。
神経〆の魚からとったフュメドポワソンを使って有精卵のフラン。
香りと食感の良い新海苔と魚の出汁の相性が良いです。

次のあわせるのは、ワインはラングドックのこちら・・
2019 Chateau l'Hospitalet LA CLAPE

こちらでシーンズ二度目ではありますが、年に3回くらいしかないズワイガニ漁の時に取れる葡萄海老と独活。
三つのお塩で。
左からいわきの塩、ゲンランド、会津の山塩。
独活のアクセントがとても良いですね。

続いてのお料理にはニュージーランドのシャルドネ。
2018 Whitehaven Chardonay

せこ蟹　菜の花と根セロリ

続いては、『仁井田本家』　きもと　はつゆき　生

大山さんの鰤
福島のオーガニックの蕪と人参
アリッサムの花
アセゾネが好みで香りと酸が良い。

オーストリアの2015 Laurenz.v

続いては、『徳山酢』の勉強会で寝食を共にした古山浩司さんの林檎ジュース。

特大メヒカリの発酵豆乳ソース添え
カリッときてサクフワなテクスチャ。
ソースと相性も良い。

大山さんの海鰻、福島の牛蒡と三つ葉
あわせるのは、2018 Chateuau Thivin Beaujolais Vilages Rose

天明の『会津曙酒造』

白石長利さんの究極の里芋「いわき長兵衛」と秋刀魚の塩漬け
皮まで食べられる究極の里芋を秋刀魚の塩漬けをと組み合わたお料理は唯一無二のお味です。

お酒との相性が良いですね。

続いては、ロワールの2019 Domaine du Salvard Delaille Cheverny

無農薬の麹とフォアグラ
温冷の組み合わせ
相性良い

会津中将

鱸　キノコのソース　亀の尾のリゾット
背の削り節の香り
うまい

自家製パン

根本さんの15ヶ月の羊
セリとなめこ
力強いなめこ

あわせるのは、カベルネ100%のこちら・・
2017 Chateau Carbonneau Sequoia

苺のデザート
白いんげん、麹、餅

Hagiフランス料理店
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174
HP：　http://hagi-france.com/

3

外観

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3

宅花

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3

SYN

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3

二回目収穫の特大なめこと日本一のとちおとめ

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4

日本一のとちおとめ

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3

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3

青のりのスープ

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3

2019 Chateau l'Hospitalet LA CLAPE

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3

相馬の葡萄海老

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2

2018 Whitehaven Chardonay

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3

相馬のせこ蟹　菜の花と根セロリ

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3

相馬のせこ蟹　菜の花と根セロリ

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2

仁井田本家　にいだしぜんしゅ

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2

仁井田本家　にいだしぜんしゅ

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3

大山さんの鰤

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2

オーストリアの2015 Laurenz.v

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2

オーストリアの2015 Laurenz.v

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2

古山浩司さんの林檎ジュース

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2

古山浩司さんの林檎ジュース

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3

特大メヒカリの発酵豆乳ソース添え

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3

特大メヒカリの発酵豆乳ソース添え

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3

特大メヒカリの発酵豆乳ソース添え

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2

2018 Chateuau Thivin

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2

2018 Chateuau Thivin

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3

大山さんの海鰻、福島の牛蒡と三つ葉

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2

天明の『会津曙酒造』

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2

天明の『会津曙酒造』

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3

白石長利さんの究極の里芋「いわき長兵衛」と秋刀魚の塩漬け

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3

白石長利さんの究極の里芋「いわき長兵衛」と秋刀魚の塩漬け

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3

白石長利さんの究極の里芋「いわき長兵衛」と秋刀魚の塩漬け

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3

無農薬の麹とフォアグラ

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3

無農薬の麹とフォアグラ

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2

会津中将

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3

鱸　キノコのソース　亀の尾のリゾット

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2

2017 Chateau Carbonneau Sequoia

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2

2017 Chateau Carbonneau Sequoia

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2

自家製パン

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3

根本さんの15ヶ月の羊

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3

苺のデザート

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2

苺のデザート

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3

小菓子

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2020/12訪問6回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥30,000～￥39,9991人

《アフターコロナでグローバリズムが終焉する今こそ地域で食の流れを循環させよ！！》Hagiフランス料理店＠福島県いわき市
　少し前の訪問を投稿します。
今月もいわきに出張がありましたので、ローカリズムの追求しているこちらで食材とお料理の勉強をしたいと思います。

　まずは、例によって食材から・・
　17-8年もののエゾアワビ、鰆、メヒカリ
ゼネラルレプラート、フランスで突然変異の洋梨
小澤農園の苺「とちおとめ」　品種を追わず、栽培方法で群を抜きます。
エム牧場より短角牛のサーロイン

いわきのズワイガニ、モルドバのキャビア、無肥料のブロッコリー
青臭くさく、塩味が低めのキャビアと甘い蟹が合う

ロワールのソービニョヨンプラン

伊勢海老
摘果したブドウでビネガーでマリネしている
梶ぼうのフィンガーライム

メヒカリのフリット
本日も若芽のプールプランソースで

ラングドックラーションのロゼ

川俣シャモの手羽と腿コンソメ、銀杏

蕪のロースト
蕪の葉のロースト、有精卵のソース

エージングブースターをかけたいわきのきときとな鯖とセリのピュレ
根セロリ、リンゴ

スペシャリテのエゾアワビとカリフラワーのクリーム
今日はトリュフのテーブルサービス付きです・・

鰆

福島の炭で焼き上げた福島の短角牛
オータムポエム

いわきの白いんげんと苺

小菓子

コーヒー

Hagiフランス料理店
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174
HP：　http://hagi-france.com/
https://plaza.rakuten.co.jp/yumeakinai/diary/202011210000/

2

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2

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2

17-8年もののエゾアワビ、鰆、メヒカリ

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2

17-8年もののエゾアワビ、鰆、メヒカリ

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2

17-8年もののエゾアワビ

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1

鰆、メヒカリ

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2

鰆、メヒカリ

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2

土耕栽培のとちおとめ

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2

エム牧場より短角牛のサーロイン

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2

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2

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2

いわきのズワイガニ、モルドバのキャビア、無肥料のブロッコリー

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2

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2

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2

伊勢海老

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2

伊勢海老

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2

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2

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2

メヒカリのフリット

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2

ラングドックラーションのロゼ

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2

ラングドックラーションのロゼ

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2

川俣シャモの手羽と腿コンソメ、銀杏

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2

川俣シャモの手羽

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2

川俣シャモの腿コンソメ、銀杏

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2

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2

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2

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2

蕪のロースト

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2

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2

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2

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2

エージングブースターをかけたいわきのきときとな鯖とセリのピュレ

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2

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2

スペシャリテのエゾアワビとカリフラワーのクリーム

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2

スペシャリテのエゾアワビとカリフラワーのクリーム

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2

スペシャリテのエゾアワビとカリフラワーのクリーム

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2

スペシャリテのエゾアワビとカリフラワーのクリーム

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2

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2

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2

鰆

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2

ジャージー乳のバター

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2

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2

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2

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2

地粉全粒粉のパン

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2

福島の炭で焼き上げた福島の短角牛オータムポエム

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2

いわきの白いんげんと苺

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2

小菓子

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2

コーヒー

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2020/11訪問5回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥30,000～￥39,9991人

《アフターコロナでグローバリズムが終焉する今こそ地域で食の流れを循環させよ！！》Hagiフランス料理店＠福島県いわき市
　まずは恒例の本日の食材の説明から始まります。
農家さんが自分で食べるために育てた原木椎茸
再肥育した6歳の経産の短角牛のシャトーブリアン
メヒカリ、三日ねかせた太刀魚

　まずは、前回の訪問時よりさらに一ヶ月ねかせたポロタンからスタートです。
9/30頃収穫で本日11月10日。約40日後の栗です。
栗は30日～40日の低温熟成でピークを迎え、以降は薩摩芋のようにねっとりしてきます。
では、食べてみましょう。

一つ目はねっとりして甘い。
二つ目はホクホクしていて、後を引く甘さ。
香りは銀杏のよう。
三つ目は中間。

ムキタケと牛タンのスープ
濃厚な味わいと香りです。
いわきの銀杏

フランスのアルバニーノのセパージュの2017年のワイン

外の皮を剥いて60度で30分低温調理して味を閉じ込めて焼いた蕪
蕪のソースと温泉玉子とハーブのソース

ボジョレーのもわっとしたシャルドネと合わせるとキリッとした酸の味わいで引き締める

フランスのソービニョヨンブラン

とれたての伊勢海老。これをまず、目の前で炙ります

蓮根、アヴリーダでマリネ
アヴリーダを作っているブドウ、
カジボウのフィンガーライムをかけながら
雑味がない鮮度の良い伊勢海老を複雑な酸で演出

16年から17年のアワビ
カリフラワーのソースとアワビの煮汁のソース

これは詰まった味わいのアワビでカリフラワーのソースとの相性が抜群
カリフラワーの香りと味わいで始まり、アワビの濃厚な香りと味わいになる。
素晴らしい一品です。

あわせるワインはラングドックのルーサンスです。
少し酸が料理の余韻を切る印象です。
余韻を膨らませるワインのほうが良いかもしれません。

オレンジのワイン

二種の南瓜を使った原木椎茸、帆立
金山南瓜、西洋の南瓜
南瓜に負けない詰まった味わいの椎茸
ハツユキソウ

メヒカリの大小二種同時対比
オーガニックのほうれん草とコリアンダー

アルザスのリースリング

太刀魚の亀の尾の新米
フランスのムール貝

再肥育した6歳の経産の短角牛のシャトーブリアン
火入れがすばらしい。
そして肉の味わいが濃厚です。
これはうまい。

モンブラン
桁違いにうまいモンブラン。

小菓子
オランジェット、カヌレなど

鮑のお料理は秀逸で今までいろいろな店で過去食べた中で一番感動的なお料理のひとつだと思います。

Hagiフランス料理店
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174
HP：　http://hagi-france.com/
https://plaza.rakuten.co.jp/yumeakinai/diary/202010130000/

2

外観

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2

アプローチ

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2

入口

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2

店内

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2

恒例の本日の食材の説明

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2

恒例の本日の食材の説明

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2

恒例の本日の食材の説明

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2

恒例の本日の食材の説明

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2

恒例の本日の食材の説明

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2

恒例の本日の食材の説明

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2

Les Vignerones de Haute Bourgogne Cremant de Bourgogne

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2

前回の訪問時よりさらに一ヶ月ねかせたポロタン

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2

前回の訪問時よりさらに一ヶ月ねかせたポロタン

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2

前菜

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2

ムキタケと牛タンのスープ

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2

銀杏

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2

前菜

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2

2017 Cynanque

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2

2017 Cynanque

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2

2017 Clos de Rochebonne Chateau Thivin

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2

2017 Clos de Rochebonne Chateau Thivin

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2

蕪

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2

伊勢海老を炙って・・

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2

伊勢海老を炙って

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2

伊勢海老

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2

伊勢海老

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2

2019 Cheverny Domaine du Saivard

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3

鮑

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2

2017La Rouviere Chateau Lancyre

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2

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2

帆立と南瓜

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2

帆立と南瓜

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2

ハツユキソウ

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2

ハツユキソウ

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2

メヒカリ

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2

メヒカリ

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2

2012 Les Vieux Coteaux Riesling

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2

太刀魚の亀の尾の新米フランスのムール貝

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2

ジャージー乳のバター

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2

自家製パン

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2

2017 Sequoia Chateau Carbonneau

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3

再肥育した6歳の経産の短角牛のシャトーブリアン

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2

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2

モンブラン

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2

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2020/10訪問4回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥30,000～￥39,9991人

《アフターコロナでグローバリズムが終焉する今こそ地域で食の流れを循環させよ！！》Hagiフランス料理店＠福島県いわき市
　今回もミーティングに備えて、いわきに前乗りです。
モンブラン研究の依頼が来ていますので、栗の魔術師でもある『Hagiフランス料理店』の萩春朋シェフのところで勉強したいと思います。

まずは、本日の食材・・
目光、南会津の松茸、「短黒牛」リブローズと

本日のアペリティフは、地元のスパークリング郡山のOUSEワイナリーのマスカットベリーAです。

おもむろに手袋が置かれます。
うむ、この手袋は・・

萩シェフの秋の定番の「焼き栗」からスタートです。
熱々なので手袋をしていただくという仕掛けです。
専用の「栗熟成庫」にて低温で熟成させて糖度を増した福島の栗で、「丹沢」と言う品種だそうです。
焼いた香ばしさと広がる甘さ。

次のお料理にもスパークリングで「SYN」です。

「丹沢ポロタン」という栗のスープ、福島ほうずき、
シラウオのタルト、ピュレにした福島の千代茄子とジャガイモが下に入ってます

グルナッシュブラン
2019 vertigo

一番積みのほうれん草と熟成湯葉、モンサンミッシェルのムール貝
口の中に広がる二層の甘さとムール貝のこく。
たいへんおいしいです。

続いてはスペシャリテのメヒカリです。
メヒカリ、でかい！
サクっふわのフリットしたメヒカリがとても印象的です。
ソースは、紫蘇と若芽のブールブランで、これがまたいいです。

続いてのお料理にあわせて「天明」です。

福島のノドグロと奥会津の取り子さんからきた松茸、12kgの川俣軍鶏を3kgに濃縮したコンソメで

サフォークのテリーヌ、福島の野菜タブレ
うまい！発酵させた酢がとても良い感じです。

口直し
福島のシャインマスカットとモルディブの3%の塩分濃度のキャビア

オレンジのワイン

フライパンで焼き上げた岩手の荒海帆立　カリカリな紐付きで
福島伝統野菜の金山南瓜
帆立も南瓜も秀逸

30時間以内に火入れした鮑　ガストロバックで鮑から出た塩水を入れている
亀の尾を添えて
カリッとしたテクスチャと濃厚な味わいは他では味わうことができません。
鮑は今年最後ですね。

ジャージー乳のバターと自家製パン

「短黒牛」の内腿とリブロース
黒毛と短角の良さがともに出ていますね。

ラングドックのブマベルトだけで作ったワイン

グルナッシュの酒精強化ワイン

モンブラン
福島の栗と福島の無化学肥料で作った麹のブランマンジェ
これは過去食べたモンブランで一番美味しいかも！！！

小菓子とハーブティ

本日もコンサルティングにとても役立つ勉強ができました。
感謝します。

Hagiフランス料理店
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174
HP：　http://hagi-france.com/

2

外観

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2

外観

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2

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2

テーブルセッティング

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3

本日の食材

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3

本日の食材を説明する「いわきの怪人」

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3

「短黒牛」

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2

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2

郡山のOUSEワイナリーのマスカットベリーA

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2

郡山のOUSEワイナリーのマスカットベリーA

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3

焼き栗

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2

焼き栗

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2

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2

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2

「丹沢ポロタン」という栗のスープ、福島ほうずき、シラウオのタルト、

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2

シラウオのタルト

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3

ホオズキ

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3

「丹沢ポロタン」という栗のスープ

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2

グルナッシュブラン 2019 vertigo

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4

一番積みのほうれん草と熟成湯葉、モンサンミッシェルのムール貝

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2

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2

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3

メヒカリ

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2

天明

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2

天明

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2

福島のノドグロと奥会津の取り子さんからきた松茸、12kgの川俣軍鶏を3kgに濃縮したコンソメで

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2

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2

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2

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3

サフォークのテリーヌ、福島の野菜タブレ

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4

サフォークのテリーヌ、福島の野菜タブレ

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2

口直し福島のシャインマスカットとモルディブの3%の塩分濃度のキャビア

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2

オレンジのワイン

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3

フライパンで焼き上げた岩手の荒海帆立　カリカリな紐付きで

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3

フライパンで焼き上げた岩手の荒海帆立　カリカリな紐付きで

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2

写楽

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1

写楽

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3

30時間以内に火入れした鮑

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3

ジャージー牛のバター

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2

パン

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3

「短黒牛」の内腿とリブロース

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2

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2

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3

日本一うまいと思うモンブラン

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3

小菓子

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2

ハーブティ

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2020/08訪問3回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥30,000～￥39,9991人

《アフターコロナでグローバリズムが終焉する今こそ地域で食の流れを循環させよ！！》Hagiフランス料理店＠福島県いわき市
　明日のミーティングに備えて、いわきに前乗りです。
なんとなれば、テロワールを表現している『Hagiフランス料理店』で今の食材を勉強したいと思います。

　まずは、恒例の「本日の食材」です。
とれたての伊勢海老
大津港の鮑、取れたてとガストロバッグにかけた鮑
短角牛と黒毛をかけあわせました”短黒牛”のしんたま、サーロイン
古谷山果樹園の川中島

タケダワイナリーのペティアン。ロゼの泡から・・

北寄貝とポテトのサラダ
地物の北寄貝にいわきの自然農法のジャガイモ、柴田農園のハーブ
パプリカのソースがいい感じ

いわき朝どれの玉蜀黍のポタージュと朝どれの白魚が入った短黒牛のコンソメ
まず、白魚のみを食べて、コンソメとあわせて、最後にパリソワーレ風に。
「パリソワーレ」という料理は1960年代の名料理人、故志度藤雄氏のスペシャリテ。
オリジナルは、ヴィシソワーズとコンソメスープを冷やしてスープに含まれるゼラチン分あるいは少量のゼラチンを加えてゆるく固めたものとを、ガラス器に交互に注ぎ入れたものですが、大きく捻るのが萩シェフらしいところ。参りました。

鮟肝のムニエル
アセゾネよくおいしい

オレンジのワインには

荒波帆立　マリネしたいわきの南瓜、パプリカ、黒ニンニク
筋肉質の帆立と南瓜がうまい

松崎酒造　廣戸川

いわきの鰹　福島茄子のソースといわきの朝どれフェンネル
日戻りの鰹です。
鰹を狙った日戻りの船は気仙沼かいわきで水揚げされます。

桃とキャビア
古谷山果樹園の糖度の高いプレミアム川中島
キャビアももちもちうまい。

ちよこと言う茄子

伊勢海老
鮮度が良いので味噌がうまい

海の出汁をガストロバッグかけた鮑と鮮度の素晴らしい鮑
磐梯山の亀の尾のお米でリゾット
鮮度のすばらしい鮑は生から、何も味付けせず、塩水が残っている間にカットして、一度だけベニエにして火をいれたそうです。したがって、味付けは海の味だけ。
これくらい香りが良ければレモンはいらないかもしれませんね。

ジャージー牛のバターとパン

短角牛と黒毛をかけあわせました”短黒牛”のしんたま、サーロインの二種同時対比
赤身が短角牛の良さが出て、脂の感じと肉質が黒毛の良さが出ている気がします。

玉蜀黍のアイス

パッションフルーツと黄桃のデザート
うまい！

小菓子
フレッシュハーブティ

いやあ、本日も大変勉強になりました。
以下は繰り返しです。

「料理人よ故郷へ帰れ！」（フェルナン・ポワン）
「料理人は生産者に近づくべき！」（アリス・ウォーターズ）

コロナショックで、これからはグローバル企業の時代は終わります。
お金の価値観も変わるでしょう。
食材の流れを考えることで、ローカルで食の循環を考え、実践する時代がきました。
レストランならできる。
そう考えると、レストランの役割はますます高くなりそうです。
そんなことを教えていただいたようです。

ちなみに、フレンチとしては全国の指折りの好みの店ですね。

<a href="https://plaza.rakuten.co.jp/yumeakinai/diary/202006070000/" >Hagiフランス料理店</a>
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174
HP：　http://hagi-france.com/

3

外観

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3

店内

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3

店内

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3

店内

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3

「本日の食材」

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2

「本日の食材」

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2

「本日の食材」

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2

タケダワイナリーのペティアン

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2

北寄貝とポテトのサラダ

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2

北寄貝とポテトのサラダ

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2

店内

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2

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2

いわき朝どれの玉蜀黍のポタージュと朝どれの白魚が入った短黒牛のコンソメ

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2

いわき朝どれの玉蜀黍のポタージュと朝どれの白魚が入った短黒牛のコンソメ

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2

いわき朝どれの玉蜀黍のポタージュと朝どれの白魚が入った短黒牛のコンソメ

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2

鮟肝のムニエル

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2

鮟肝のムニエル

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2

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2

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2

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2

荒波帆立　マリネしたいわきの南瓜、パプリカ、黒ニンニク

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2

荒波帆立　マリネしたいわきの南瓜、パプリカ、黒ニンニク

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2

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2

いわきの鰹　福島茄子のソースといわきの朝どれフェンネル

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2

いわきの鰹　福島茄子のソースといわきの朝どれフェンネル

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2

いわきの鰹　福島茄子のソースといわきの朝どれフェンネル

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2

いわきの鰹　福島茄子のソースといわきの朝どれフェンネル

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2

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2

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2

桃とキャビア

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2

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2

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2

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2

伊勢海老

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2

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2

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2

海の出汁をガストロバッグかけた鮑と鮮度の素晴らしい鮑

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2

ジャージー牛のバター

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2

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2

パン

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2

短角牛と黒毛をかけあわせました”短黒牛”のしんたま、サーロインの二種同時対比

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2

玉蜀黍のアイス

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2

パッションフルーツと黄桃のデザート

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2

小菓子

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2020/06訪問2回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥30,000～￥39,9991人

《コロナショックでグローバリズムが終焉する今こそ地域で食の流れを循環させよ！！》Hagiフランス料理店＠福島県いわき市
　ようやく非常事態宣言が解除され、仕事が再開し、いわきに前乗りです。
いわきで仕事するわけですので、テロワールを表現している『Hagiフランス料理店』でふたたび勉強をすすことにしました。

まずは、本日の食材から・・
大きくなった目光、1キロくらいのノドグロ、いわき産パッションフルーツ、伊勢海老

本日のアペリティフは、地元のスパークリングからスタートで、郡山のOUSEワイナリーのマスカットベリーA。

雲丹と鳴子百合と福島牛のコンソメ
栽培に成功したお爺さんが育てている鳴子百合
太い鳴子百合は、アスパラのようなセロリのようなニュアンスです。
収穫期は短く、一週間くらいしか提供できないそうです。

濃厚なコンソメとそれに負けない雲丹、
セロリのテクスチャを形成してる、青っぽい鳴子百合。
絶妙なる組み合わせ。
フィンガーライムを絞るとコンソメ感は弱まります。

続いては穫れたてのグリーピース
ピーク一週間の若豆です。
セコ蟹、ビーフンで豆ご飯風に仕立てています。
蟹の甘さを凌駕する福島市の穫れたてのグリーピースを丁寧に薄皮を剥いていて甘いです。
蟹の海水の塩味に感じる甘さですね。

あわせたワインはラングドックルションのルーサンヌ。
葡萄果皮感のある味わい。

「にいだしぜんしゅ」　はつゆき
瓶内二次発酵
舌の両脇を刺激する
どんな料理が来るのかな

福島の神経〆の魚を5時間以内をミンチにしてとったフュメドポワソン
生海苔といわきの伊勢海老のスープ
味わいの濃い生海苔うまい
雑味を感じない甘さのある伊勢海老です。

スペインの水のようなワインには

白アスパラと福島の大浅利、アサリの出汁で作ったムース
しっとり甘い初穫りで若豆のそら豆のアイス

薄いワインを合わせると葡萄水のようになる
どれが主張するわけでなく調和していて絶妙なワインのチョイス

メヒカリと芽吹きのソース
若芽と蕗の薹
これはうまい！！

福島の1k以上のノドグロ　ふくしまの蕪のソース、福島人参、フランスのアスパラソバージュ
セルバチコの胡麻の香りとオレンジの香り

横山さんの鰻　人参のソース
過去最高に美味しい鰻料理

炭火で焼いた熟成かけた鴨
フランスから取り寄せた
いわきの金柑とブラッドオレンジのソース
ピエルムートン、ピレルブルー

いわきのパッションフルーツと琵琶
無農薬麹の糖から
香りのとても良い越冬したパッションフルーツ
ありえない旨さ

カヌレ、サブレ、フィナンシェ、オランジェット

シェフ手摘みの今だけ紅茶。

いやあ、本日も大変勉強になりました。

「料理人よ故郷へ帰れ！」（フェルナン・ポワン）
「料理人は生産者に近づくべき！」（アリス・ウォーターズ）

コロナショックで、これからはグローバル企業の時代は終わります。
お金の価値観も変わるでしょう。
食材の流れを考えることで、ローカルで食の循環を考え、実践する時代がきました。
レストランならできる。
そう考えると、レストランの役割はますます高くなりそうです。
そんなことを教えていただいたようです。

ちなみに、フレンチとしては全国の指折りの好みの店ですね。

Hagiフランス料理店
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174
HP：　http://hagi-france.com/

https://plaza.rakuten.co.jp/yumeakinai/diary/202004010000/

2

伊勢海老とメヒカリ

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2

郡山のOUSEワイナリーのマスカットベリーA

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2

雲丹と鳴子百合と福島牛のコンソメ

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3

グリーピース

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2

生海苔といわきの伊勢海老のスープ

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2

生海苔といわきの伊勢海老のスープ

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2

生海苔といわきの伊勢海老のスープ

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2

白アスパラと福島の大浅利、アサリの出汁で作ったムースしっとり甘い初穫りで若豆のそら豆のアイス

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3

メヒカリと芽吹きのソース

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2

福島の1k以上のノドグロ　ふくしまの蕪のソース、福島人参、フランスのアスパラソバージュセルバチコの胡麻の香りとオレンジの香り

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2

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3

横山さんの鰻　人参のソース

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3

炭火で焼いた熟成かけた鴨

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2

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2

いわきのパッションフルーツと琵琶

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2

カヌレ、サブレ、フィナンシェ、オランジェット

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2020/04訪問1回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥30,000～￥39,9991人

《コロナショックでグローバリズムが終焉する今こそ地域で食の流れを循環させよ！！》Hagiフランス料理店＠福島県いわき市
　いわきに行かねばならぬ用があり、せっかくですのでテロワールを表現しているレストランで勉強をすすことにしました。
ファンキーな友人の西野さんの友人のお店です。

　店は高台の上にあり、とてもわかりにくい場所にあります。
しかし、すばらしい店。
ただいま、コロナ対策で、限定2組で営業しています。

テーブルに着くとにこやかに、本日の食材の案内にいらっしゃいます。
いわきの特大の目光、二日熟成の鰤、鰆、白アスパラ
隣村のルーサンと言う豆科の草を食べて育てた鮎川村の羊。

まずは泡から・・
SYN Chardnnay Pinot Noir Cuvee BLanc

最初のお料理は、葡萄海老とキャビアと愛媛の梶坊のキャビアライムです。
超レア食材の葡萄海老
昨年8月に『鮨わたなべ』で羅臼の葡萄海老を食べて以来です。
https://plaza.rakuten.co.jp/yumeakinai/diary/201908250000/
コンカッセにしたカボスの香りの大根のテクスチャもうまいです。

続いて、いわきの目光とタラの芽のフリット
いわきのレモンでマリネした蕗の薹と新玉ねぎ、人参のソースが添えてあります。
特大目光がさくっとふわっとして甘さもある。

ラングドックの塩分を感じる白ピクプール2018
2018 　Domaine de Castelnau Chateau de Castelnau AOP Picoul de Pinet 2018

続いて、神経〆の鰤です。薄切りの腹身と厚切りの背の二種同時対比です。
蕪と人参のマリネと琵琶湖の自家製3%塩分のキャビアが添えてあります。
アクセントは梶坊のブラッドオレンジ。
薄切りの腹は蕪のソースと相性が良いです。
ブラッドオレンジとワインを合わせるとレモンのようなニュアンスが出ます。
分厚い鰤の背は噛み締めると旨味があり、ビネグレットで合わせた人参と相性が良いです。
ワインを飲んですぐだと鰤の血の香りがくる感じです。
最後にルッコラの花のゴマの香りが印象的。
複雑でうまいです。
鰤でここまでできるとは、天才シェフかもしれません。

続いては、福島の1kg以上の毛蟹です。
豆乳と白菜と菜の花があしらってあります。
こちらはわかりやすいおいしさですが、毛蟹らしいコクがあってとにかく甘いです。
次に、野菜のうまさ。
蟹と豆乳のせいだろうか、豆のニュアンスやその他野菜のうまさそれぞれをしっかり感じます。
秀逸です。

2018 Beaujolais Village Rose Chateau Thivin
ボジョレービラーユのロゼ

続いては、鰆です。こちらも二種同時対比。
人参とオレンジのソースが添えてあります。
ブドウの果皮感を感じるが料理と合わせるとオレンジの皮のやや渋いニュアンスです。
腹側は脂がよりあるからか甘さが際立ちみかんのようなニュアンスが出ます。
みかんと人参のソースが秀逸です。

ガストロバッグで皮のニュアンスを染み込ませた会津の白アスパラ
天然モリーユと川俣軍鶏からとったソース。
アスパラはフランスのアスパラのようなニュアンスがあり春らしいです。
アスパラは食べていくと甘さが際立ってきます。

福島のジャージー牛のバター

貴醸造

続いては、シェフのスペシャリティのフォアグラです。
福島の仁井田さんの麹のソースの泡を196度の液体窒素で固めたソースです。
冷たさと暖かさを同時に楽しめる料理です。
楢葉町の柚子がアクセントだそうです。

テクスチャあるフォアグラと麹のニュアンス。
やや、貴醸酒はリセットする印象です。
個人的にはもっと膨らみが出る方が好みかな。

メインディッシュは、ルーサンと言う豆で育てた仔羊です。
芹、徳利芋をあしらってあります。
こちらも切り方を変えて提供。
脂の香りはクリアーですね。
赤身にも適度に味わいがあり、あっさりですが食べ応えがあります。

ワインは、
2017 Corbieres Domaine des 2 Anes

デザートバリエ
小澤さんの苺の苺のアイス、麹のアイス、卵のタルトのバリエ。

ミヤルディズ
重量感のあるカヌレ
カリカリ感も良くうまい

ハーブティー
ミントとレモングラス、レモンバームかな。

「料理人よ故郷へ帰れ！」（フェルナン・ポワン）
「料理人は生産者に近づくべき！」（アリス・ウォーターズ）
時は来ましたね。
コロナショックで、これからはグローバル企業の時代は終わります。
食材の流れを考えることで、ローカルで食の循環を考え、実践する時代がきました。
そんなことを教えていただいたようです。
レストランの役割はますます高くなりそうです。

Hagiフランス料理店
〒973-8409 福島県いわき市内郷御台境町鬼越１７１−１０
電話　0246-26-5174
HP：　http://hagi-france.com/

2

店内

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2

店内

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2

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2

本日の食材

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2

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2

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2

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2

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2

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2

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2

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2

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3

メヒカリのフリット

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2

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2

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2

鰤

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3

毛蟹

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2

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2

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2

鰆

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2

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2

白アスパラとモリーユ

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2

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3

フォアグラ

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3

フォアグラ

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2

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2

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2

苺と卵

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2

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2

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口コミが参考になったらフォローしよう

ジェームズオオクボ

フォロー

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ジェームズオオクボさんの口コミ一覧（2081件）を見る

口コミを投稿する

店舗情報（詳細）

編集する

「みんなで作るグルメサイト」という性質上、店舗情報の正確性は保証されませんので、必ず事前にご確認の上ご利用ください。詳しくはこちら

店舗基本情報

店名	HAGI（ハギ【旧店名】フランス料理ベルクール）
受賞・選出歴	2024年Silver受賞店 The Tabelog Award 2024 Silver 受賞店 2023年Silver受賞店 The Tabelog Award 2023 Silver 受賞店 2022年Bronze受賞店 The Tabelog Award 2022 Bronze 受賞店 2021年Bronze受賞店 The Tabelog Award 2021 Bronze 受賞店フレンチ百名店 2023 選出店食べログフレンチ EAST 百名店 2023 選出店フレンチ百名店 2021 選出店食べログフレンチ EAST 百名店 2021 選出店
ジャンル	フレンチ
予約・お問い合わせ	0246-26-5174
予約可否	完全予約制ご予約はお電話または、ポケットコンシェルジュからお願いします。 Please make your reservation on Pocket Concierge (waiting list). 予約は2名〜最大10名
住所	福島県いわき市内郷御台境町鬼越171-10 大きな地図を見る周辺のお店を探す
交通手段	国道49号から、または、いわき駅からタクシーで15分程度いわき駅より新常磐交通　いわき駅前--いわき駅前いわき駅前行き乗車「鶴巻」下車徒歩10分（718m）内郷駅から2,050m
営業時間	■ 営業時間完全予約制 18:15オープン18:30～料理スタートもしくは、 18:45オープン19:00〜料理スタートご予約は先にご予約いただいたお客様のお時間に合わせ一斉のスタートとなります。 ■定休日無休
予算	￥15,000～￥19,999
予算（口コミ集計）	￥20,000～￥29,999 ￥20,000～￥29,999 利用金額分布を見る
支払い方法	カード可（JCB、AMEX、VISA、Master、Diners）電子マネー不可

席・設備

席数	10席
最大予約可能人数	着席時 10人
個室	無
貸切	可（20人以下可）
禁煙・喫煙	全席禁煙
駐車場	有 6台まで店の前に停められます
空間・設備	オシャレな空間、落ち着いた空間

メニュー

ドリンク	ワインあり

特徴・関連情報

利用シーン
ロケーション	隠れ家レストラン、一軒家レストラン
ホームページ	http://www.hagi-france.com
オープン日	このお店はリニューアルしました。※リニューアル前の情報は最新のものとは異なります。リニューアル前の店舗情報を見る
備考	税サ別15000円、18000円のお任せコースから選択。ご来店の日が決まりましたら、電話にてご予約お願いいたします。 ●営業時間 18:15オープン18:30～料理スタートもしくは、 18:45オープン19:00〜料理スタート ※ご予約は先にご予約いただいたお客様のお時間に合わせ一斉のスタートとなります。 ●キャンセルについて 3日前から前日まで　：　５０％　・　当日　：　１００％ ●定休日：なし ※完全予約制の為、御予約が頂ければ何曜日でも営業致します。 ●駐車場：6台分有り ●クレジットカード：　VISA、MASTER、AmericanExpress、Nicos、JCB ●ご予約いただいたお客様へ　　当店では、御予約頂いた時間の15分前まで玄関の鍵を閉めております。御予約以外の方とのトラブル防止の為ですので、ご了承くださいます様、宜しくお願い致します。アメックスが使えます（情報提供元：アメックス）
初投稿者	グリーンアイ（9）
最近の編集者	モリモリグルメ（794） ... 店舗情報（'22/08/31 16:06）虎太郎がゆく（4374） ... 店舗情報（'21/12/22 12:16）編集履歴を詳しく見る