I had lunch at "Remède nikaho," located at the foot of Mount Chokai in Nikaho City. The space, renovated from the former TDK guesthouse, is serene yet infused with the memories of the land.The core of this course is "Dashi with Source Water"—a unique philosophy by the chef that utilizes the spring water from Mount Chokai to create dashi for each ingredient. The amuse-bouche begins with a consommé made from Hinai chicken dashi, followed by a dish featuring squid with kiwi sauce and a refreshing hint of lemon balm, and a chilled plate layered with seasonal vegetables like Mizuna, new onions, and tomatoes. It was a delightful start that combined the coolness of summer with the rich flavors of dashi.The appetizer is based on kombu dashi, featuring horse mackerel, cauliflower, Kujo green onions, and sansho pepper. The fish course combines flounder and potatoes in clam dashi, allowing the essence of the ingredients to shine through quietly.For the warm appetizer, a rich dish made with seafood and shellfish dashi is served alongside Hinai chicken and twilight rice, creating a deeply flavorful experience. The main course centers around venison dashi, paired with summer venison, Kazu's short-horned beef, and cherries, showcasing beautifully cooked red meat and the sweetness of the fruit, marking the highlight of the course.Dessert features a refreshing combination of mint dashi with melon and black wood, elegantly concluding the meal.Not only the dishes but also the serving ware tells the story of the land. The plates are made from "buried wood," a rare material believed to have been buried deep underground since the eruption of Mount Chokai in 466 BC, sourced from trees aged between 1,000 to 1,500 years. The charred black discoloration narrates its history.With the attentive explanations from the Madame and the owner-chef finishing the dishes right in front of us, this meal was an unforgettable experience that strongly etched the flavors of Mount Chokai and Nikaho into my memory.
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