A unique house restaurant with only two private rooms. It's quite far from the station, making reservations and access a bit challenging.Since my notes got erased, I’ll share my recollections...Here, each dish comes with a pairing drink (alcoholic or non-alcoholic). These aren’t commercial drinks; they are specially crafted here, and they pair beautifully with the dishes.- Yampo and plum- Goya rice steam - Jomon ancient rice with caviar- Amazake - Fresh and fennel, Granny Smith apple- Fermented cucumber and fresh somen - Not cucumber-like at all! - First time trying fresh somen- White peach, lingonberry, and lavender - The color resembles the skin of lacto-fermented eggplant- Grilled eggplant - Black pork - Served piping hot- Ice cream made from freshly harvested corn - Marigold petals - My favorite corn ice cream- Shinshu salmon and turnip- Aged salmon with Nara pickles - I never knew Nara pickles could be this delicious- Sweetfish spring rolls - Manganji pepper- Kid deer cutlet - With chili and paprika sauce- Focaccia - Absolutely delicious- Zucchini spaghetti - With white squid and freshly harvested zucchini - Zucchini flower pollen mayonnaise!! - Sauce made from grilled zucchini- Watermelon ice cream- Tea and baked sweetsI usually only rate up to 4 for my first visit, but this was so wonderful that I’m giving it a 4.3.
We use cookies on this site to enhance your user experience.
