The sky is a brilliant blue. The sun has a warmth that’s been missing for months, even if the air still holds a wintery bite. In the park, spring is tentatively peeking through; confused flowers, tricked by the sunshine, are already starting to sprout. The warmer weather replaces the hearty, slow-cooked stews of winter with a desire for something pristine, cool, and clean. It’s time for some Japanese food.
Recommended by a friend, we tried Haguruma. In Japanese, Haguruma (歯車) means “gear” or “cogwheel.” Does it hint each ingredient works like a crucial cog in a “well-oiled”, delicious machine? Let’s see – or rather, taste – how those gears turned.
Restaurant Profile
🏷️ Name of the Restaurant: Restaurant Haguruma
📍 Adress: Baaderstraße 62, 80469 München
🍜 Style: Japanese Cuisine – noodles, soup, sushi, sashimi, udon noodles, rice dishes (don), grills, dumplings etc.
💰 Price: approx. 25–40 € per person (including drinks & tips)
Sake-steamed Mussels — 酒蒸し (Sakamushi)
A small, steaming bowl of manila clams, or also known as Asari.
The moment it arrives, the fragrance is intoxicating—a potent plume of sake that is almost medicinal, with a little sting of alcohol. The broth is clear with an intense taste of the sea – a savory, soothing wave that carries a mellow sweetness of the clams.
The soup is studded with leek and spring onion, which add a fresh, pungent aroma. Sipping the soup is so comforting, almost meditative. Plump, tender clams are soft and sweet. It’s a light dish, but warms you profoundly, combining ocean freshness and sake’s gentle heat.
Gyu-tan — 牛タン (Grilled Beef Tongue)
Next come the Gyu-tan, or grilled beef tongue, sliced thinly and artfully arranged.
The surfaces and edges are lightly charred, with an alluring smokiness of the grill, while the meat itself is incredibly tender and springy. The indulgent, rich, beefy oiliness coats the mouth, releasing a deeper, more mineral taste compared to a standard steak—earthy and complex, with a subtle irony note.
This robust taste is balanced by nutty, fragrant sesame oil, spring onions, and a squeeze of lime. The light sourness makes the taste dynamic. Served with herbs and salad, this dish is both primal and refined.
Kaisen Chirashi Don — 海鮮ちらし丼 (Raw Fish on Sushi Rice)
This dish literally translates to “scattered seafood bowl” – a bed of sushi rice bearing fresh, thick-cut seafood and fish. Each piece is a substantial bite.
The collection includes velvety salmon, Hokkaido scallop (Jakobsmuschel) so fresh it tastes almost milky in its sweetness. The octopus carries a gentle chew, and the tuna reveals a meaty edge – almost steak-like with a clean, mineral taste. Katsuo (a lean fish) has ruby-red color and a light smoky flavor. The sweet shrimp (amaebi) is silky and sugary, and Hokigai (surf clam) brings a crunchy texture and a subtly sweet taste.
Then there is the Shime Saba, or cured mackerel. Its dark, silvery skin gleams, and the bite delivers quite a sourness from vinegar cure.
Other than that, we spotted two types of white fish—buttery yellowtail (hamachi) and mildly sweet flounder (hirame).
Hidden inside is also grilled eel (unagi) with its typical smoky, caramelized kabayaki seasoning.
The sushi rice has a pleasant, sharp sourness that is less savory and more of a bright, cleansing note. It is so delicious you could eat it by itself, and it is punctuated with nori seaweed and served with juicy, spicy-sour pickled pink ginger to cleanse the palate between varieties of fish.
The staff here are all Japanese, adding to its authenticity.
Beyond the dishes we tried, the menu is packed with many other tempting options, such as mentaiko (spicy cod roe) udon in a rich soy milk broth, black truffle edamame, miso-glazed eggplant, avocado salmon tartare, gyoza, salty grilled mackerel, and golden karaage fried chicken. It’s a menu that thoughtfully moves from the fresh and delicate to the rich and crispy, satisfying different cravings for genuine, delicious Japanese food.
