I visited Yukimoto, a renowned Japanese restaurant in Iida City, Nagano Prefecture, for the first time in eight months, making a reservation for noon on a holiday. This time, I wanted to experience the summer offerings of Yukimoto, just like last year.**Atmosphere of the Restaurant** Nestled between the Central and Southern Alps, Yukimoto exudes a serene yet warm ambiance. The restaurant features a calming Japanese decor that radiates understated elegance. Diners can enjoy the chef's craftsmanship up close at the counter, while private rooms offer a tranquil space for conversation. It’s a place that feels special enough to make you want to travel just to dine here, perfect for important anniversaries or gatherings.**Kaiseki Highlighting Local Bounty** Despite being located in landlocked Shinshu, Yukimoto never makes you feel at a disadvantage. The restaurant focuses on seasonal ingredients from the region, such as mountain delicacies, river fish, and local vegetables and fruits. They carefully source any necessary seafood, creating a kaiseki that emphasizes subtraction rather than addition. Each dish, from the seasonal soups to the eight delicacies, tells a story of the land, embodying the essence of "only at this time and place."**Craftsmanship and Uniqueness** While rooted in traditional Japanese culinary techniques, the restaurant's approach is refreshingly flexible. Dishes like the carefully prepared game meat, such as bear, are transformed into hamburgers or light accompaniments, showcasing respect for local food culture and a spirit of innovation. The seasoning is delicate, relying on citrus and fermentation for flavor without heaviness, leaving a refreshing aftertaste that lingers until the last bite.**A Perfect Place for Celebrations** The courses are tailored to the season and occasion, ranging from casual lunches to elaborate kaiseki dinners paired with carefully selected sake and wine, enhancing the appeal of the dishes. Conveniently located within walking distance from Iida Station, stepping through the restaurant's door transports you away from the daily hustle, allowing you to focus entirely on the meal. It’s a representative establishment of Southern Shinshu, ideal for special occasions or as a treat for oneself.**~Omakase Course~** ⚫︎ Eight Delicacies → Mallow with Grain Mustard → Grilled Plum with Homemade Anchovy and Okawakame → Uchida Crayfish and Quail → Green Plum → Ayu Sushi → Homemade Konjac with Mustard Vinegar → Salted Squid with Cucumber and Summer Miso Salad, a local dish from Iida ⚫︎ Soup → Wild Amago Trout and Amita Mushroom This soup evokes the rivers during the rainy season, with a delicate broth that captures the essence of Iida's nature.⚫︎ Sashimi → Tenryu Ayu Sashimi This dish, enjoyed last year as well, showcases the skillful technique of sashimi preparation without the fishy taste, allowing the flavor of Tenryu Ayu to shine.⚫︎ Oyakis → Summer Bear with Cabbage and Tomato Unlike the fatty bear, this dish is refreshing, with a rich flavor characteristic of lean meat.⚫︎ Simmered Dish → Celery Broth with Iida's Koya Tofu This dish, also enjoyed last year, features Koya tofu, which is produced in Iida. The strong umami of the celery broth is absorbed well by the tofu, making it delicious.⚫︎ Simmered Ayu → A new creation for this year. Instead of sweetened simmering, this dish allows you to enjoy the ayu whole, with its rich flavor and a pleasant bitterness from the liver.⚫︎ Palate Cleanser → Watermelon and Japanese Mint The jelly made from Japanese mint and the sweetness of watermelon refresh the palate.⚫︎ Grilled Eel → Grilled Natural Eel This grilled eel is among the best I've ever had, with rich flavors from the fat and skin.⚫︎ Stewed Vegetables → Pumpkin, Eggplant, Winter Melon Each ingredient is simmered separately before being served together, showcasing the fragrance of yuzu.⚫︎ Game → Fresh Porcini Mushrooms and Venison Tongue The texture and umami of the porcini mushrooms are so strong that they could be mistaken for abalone, making it an exquisite dish.⚫︎ Corn Soup → Made from freshly harvested corn, this is more like corn juice than soup.⚫︎ Grilled Eel Kabayaki → The main dish is grilled eel kabayaki, which I also had last year. This year, the eel was even more flavorful and fatty, and I thoroughly enjoyed a full bowl. It was truly exceptional.⚫︎ Ayu Somen → Finally, the ayu somen. The broth, infused with whole ayu, clings beautifully to the somen, allowing the flavor of the ayu to shine through. A perfect ending.⚫︎ Dessert → Homemade Mizu Yokan and Plum Yogurt Ice Cream The plum yogurt ice cream, made with plum vinegar and milk, leaves a fragrant plum flavor at the end. The dessert was also exquisite.Once again, the presentation, aroma of the broth, seasonal fragrances, comfort, and conversations with Mr. Hagiwara and the proprietress engaged all my senses, making for a delightful experience. Yukimoto transforms dining into a memorable journey.I look forward to visiting again when I’m in Iida City, Nagano Prefecture.
We use cookies on this site to enhance your user experience.
