The story
Badalone in Hanamaki operates as a reservation-only Italian kitchen where Chef Shimizu and his sommelier wife guide guests through seasonal menus. They seat only one or two parties daily, which preserves ingredient freshness and allows their cooking to strip away unnecessary complexity. This dedication to clarity recently secured a 14-point rating from Gault&Millau, reflecting a philosophy that treats every evening as a focused study table.
Guests navigate a fixed menu built around Iwate harvests rather than rigid tradition. The short course delivers five plates while the full version expands to eight, rotating proteins like Sanriku shellfish, Hanamaki Hakujaku pork, and Munhufarm lamb according to morning deliveries. Fresh pasta made from southern wheat and free-range eggs anchors each meal, bridging Japanese terroir with classic Italian cooking. Chefs accept specific requests for proteins, allowing the kitchen to adapt quickly to what the land provides.
The dining area remains compact enough to hear conversation carry across the room, a detail that suits the couple’s attentive service style. Beverage decisions fall to the sommelier partner, who curates glasses of natural wine from Iwate alongside selections from abroad. Traditional alcohol pairings run alongside house-made mocktails blending local teas and fruit juices for those avoiding spirits. A popular limoncello sour and regional beers round out the selection without overshadowing the food.
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