In conclusion, I personally found it to be exceptional. The beautifully presented and delicious dishes, enjoyable conversations with the staff, and the lovely atmosphere combined with the natural scenery create a sense of happiness and tranquility.The overall cuisine expands flavors through aroma. There were many dishes featuring wild vegetables, and I was surprised by the variety of cooking methods beyond just tempura and ohitashi, which truly evoked the essence of spring.Wild Herb TeaA dish featuring wild boar, Kyoto shiba, and wild vegetables (kogomi). The aroma of smoked boar meat combined with the scents of Kyoto shiba and wild herbs made for a delicious and beautiful dish.Wild Herb PizzaA pizza made with aged dough infused with yomogi and arugula, topped with dill and new onions.Urui and BaigaiUrui is briefly boiled and paired with baigai, drizzled with a tangy sauce made from wasabi leaves and baigai liver. The presentation mimics a frog.Bamboo Shoot SashimiA simple dish of locally sourced boiled bamboo shoots served with salt and local sansho. You can really taste the sweetness of the bamboo shoots.BearBear meat (from the back thigh) served shabu-shabu style in a game consomme (made from deer, boar, and bear) with spring vegetables (seseri) and bamboo shoots. The sweetness of the bear meat was highlighted, making it an exquisite dish!Asparagus and DaikonA vegetable dish with a whey sauce.Lamb and Wild VegetablesGrilled lamb from a breed that produces only 20 heads a year in Hakusan, served with wild vegetables like udo. As expected, there was no gamey taste, and the meat was very tender, enhanced by the smoky flavor from the charcoal grilling—another incredibly delicious dish.Hotaru RiceThe final dish, a risotto made with hotaru rice, hakobeya, seri, asatsuki, kinome, and bamboo shoots. The aroma was incredible.Matcha, Cardamom, and Kuromoji Ice CreamStrawberry YomogiStrawberry confiture and yomogi pie.Tea SweetsCanelé and chocolate terrine, served with coffee.Kaga Hōjicha SparklingA non-alcoholic sparkling drink made with Kaga Hōjicha and cinnamon. The aroma of the tea and the scent of cinnamon linger after drinking.Homemade Sakura Yeast Bread with Vegan Butter.The name "Oufeu" symbolizes water and fire, representing the idea of lighting a fire in this land with its pure water. Paintings depicting water, nature, and fire adorn the walls.I thoroughly enjoyed my meal.
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