The restaurant Hagi’s owner-chef Harutomi Hagi is focused on the freshness of every dish, and uses ingredients sourced from local Fukushima farms and fishermen to create innovative cuisine. He cooks all the dishes himself in an open kitchen using a wood-fired oven, so the limited number of customers he serves each day can appreciate the aroma and the feel the heat of his creations. Hagi was the first Japanese chef to cook in the kitchen of the Elysee Palace, the official residence of the President of the French Republic, when he served then-president Hollande a meal using ingredients from Fukushima Prefecture. In 2020, he was honored by Japan’s Ministry of Agriculture, Forestry and Fisheries with the Culinary Masters Silver Award. In 2023, the restaurant was selected Destination Restaurant of the Year by the Japan Times. His cuisine represents the hopes of the prefecture, as he is able to expand his offerings and service as Fukushima-based produce continues to recover and production increases. The cozy dining hall adds to the atmosphere, making Hagi a popular destination for lovers of fine cuisine.