Every year, I look forward to visiting Yanagiya from early summer to summer to enjoy the ayu (sweetfish) that grow large by feeding on river moss, releasing a refreshing aroma reminiscent of watermelon.The young ayu, grilled over charcoal, is deliciously prepared so that every part from head to tail is savored—its head and bones are grilled until crispy like a cracker, while the flesh is juicy and flavorful. This is truly a natural gift from the river during this season!With ayu as the star, we enjoyed the blessings of the mountains, including yamame (mountain trout), summer venison, and seasonal vegetables, all gathered around the irori (traditional hearth)—it was an incredibly happy moment! d(^_^o)Today's menu: JPY 26,000- Snow peas with simmered venison and butterbur miso- Butterbur and mukago (wild yam)- Wild garlic- Cucumber- Eggplant ohitashi (blanched)- Sweet pickled radish- He-bo (a type of wild vegetable)- Grilled yamame- Ayu from the Masuda River- Sliced pheasant- Tempura, quail kara-age, venison tatsuta-age, wild boar meatballs- Potatoes, myoga (Japanese ginger), Gujo ayu, young corn- Blanched bracken and spinach- Grilled eel- Salt-grilled ayu from the Masuda River- Natural ayu from the Yahagi River- Young ayu- Summer venison tenderloin- Summer venison loin- Grilled eel kabayaki- Ayu and wild garlic rice- Clam miso soup- Warabi mochi (bracken starch dumpling)- Various wines
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