When your editor says “it’s one of the best Japanese spots I’ve ever been to,” you quickly look at your calendar and figure out how to get there. Folks: You too, have to get there.
Most of us can’t claim to be experts in Japanese cuisine and yet those of us who spend our days dreaming about food, know good food; we know passion when we see it, and we know when a chef’s world revolves around creating with the best ingredients and when those ingredients are treated with the utmost respect. Not only was our time at Hachiroku unforgettable with every sense turned up a notch, but before we exited the building, we were dreaming of our next visit.
The group behind Hachiroku Shokudo & Sake bar, which opened in May, are no newcomers to the food business. Owners Yuta Kamori and his wife Sanae, along with partners Gen Hashimoto and Hiroyuki Fuji Yuta started several years ago with Brooklyn Ramen, then branched out to a successful bento box business and Japanese sushi stores tied to the Maruichi grocery establishment throughout CT and Boston. According to our server extraordinaire, Tim Bang, “their bento business really blossomed during the pandemic which gave them the opportunity to open Hachiroku with Chef Yutaka here in New Haven.”
A posh five-star inn located in “the country” of Connecticut may be the last place you’d expect to stumble upon a former two-time Michelin star chef doing her thing in the kitchen.
Expect it. And expect to run into April Bloomfield.
Yeah, THAT April Bloomfield. The April Bloomfield who won a James Beard Foundation Award for Best Chef: New York City in 2014. The April Bloomfield who owns the British gastropub The Breslin. And the same April Bloomfield of the now shuttered, but acclaimed West Village haunt, The Spotted Pig.
And since mid-September she’s been spending her time away from the concrete jungle as the chef-in-residence at the Mayflower Inn & Spa where she’s firing up the refined pub fare that she is so lauded for and marrying that style with the bounty from local farms.
If you visit—and you absolutely should—there are a few dining experiences to be aware of.
There’s a seasonal, constantly changing four-course dinner tasting in the brightly lit, plant enshrined Garden Room. The $150 tasting’s polar opposite has been the occasionally offered bonfire experience where Bloomfield comes out to chat over cocktails, savory snacks, and gooey s’mores.
Then there’s the meal I elected to have, a lunch in The Tap Room. If the weather obeys, it’s a great idea to dine out on the back deck that overlooks the Shakespeare Garden, equal parts beautiful and haunting on an overcast autumn day.
