2026.05.03On Children's Day during Golden Week, I visited "NOMI RESTAURANT," a game restaurant run by three young brothers located in the mountains of Fukuchiyama, with four food-loving friends from Osaka and Kyoto.We met at platform 31 of Kyoto Station and took the limited express "Kinosaki 5" on the San'in Line for an hour. After getting off at Ayabe Station, we took a taxi for 20 minutes and arrived at the small restaurant in the forest, 10 minutes before our 1 PM reservation.This was my 9th visit after six months, and I enjoyed watching the cooking process from the front while indulging in:◆ Omakase Course JPY 33,000 - The ultimate slice A single slice of honkarebushi from Sezaki in Makurazaki, 4μ thick - DASHI 0.8 A broth made from katsuobushi before the first dashi, simmered with wild bamboo shoots and local asparagus - KIREAJI x Junichi Fujimoto Sashimi of stone bream and lightning squid from the master of nerve-killing in Ehime, Junichi Fujimoto Stone bream back Wrapped with new onions, daikon, shiso, and lemon Steamed kiji-hata Broth made from bones and flavored oil Lightly grilled katsuo with straw Served with sesame and moromi jelly Mountain vegetables (wild chives, mitsuba, and sansho) - Boiled bamboo shoots and mountain vegetables (warabi and kogomi) Cooked in broth with a little soy sauce and freshly shaved katsuobushi - Chawanmushi Chawanmushi with clams from Miyazu Topped with mitsuba and pea sauce - Carrot x KIREAJI Supermarket carrots transformed by a sharp knife Dried cranberries - Wild boar x vegetables Boar loin and mountain vegetables (celery, warabi, and bamboo shoot tips) simmered together White soup made from boar bones Wontons filled with boar meat and bamboo shoots - Deer and celery Grilled young deer thigh meat with freshly harvested celery dressed in sesame - Deer charcoal Thigh meat from male and female deer Broth made from deer ribs Wild chives, grilled lettuce, fried new onions, and shiitake mushrooms - Discard KIREAJI Female deer loin Torn and flaked breadcrumbs used - A cucumber that doesn't realize it's being cut Cut beautifully with a thin blade and santoku knife Served with Fujimoto's island seaweed vinegar - Boar-deer-pork A hamburger made by finely chopping boar, deer, and Matsusaka pork Homemade Koshihikari rice cooked in a clay pot TKG (Tamago Kake Gohan) Koshia-abura rice cooked in a donabe - Noodles x KIREAJI Homemade noodles made from hattaiko flour cut with a knife Fujimoto's wakame - Sweets Large local strawberries Salt and milk ice cream Lemon peel and Tanba salt beans - Coffee◆ Drinks - Beer: Heartland Bottle 330ml JPY 900 - Japanese Sake: Mimuro Sugi Hanakyun Jun Gin Origarami Unfiltered raw sake JPY 1,600 Noguchi Naohiko Institute Honjozo Sake Unfiltered raw sake JPY 1,800This time, there were four dishes prepared using fish from the charismatic fisherman Fujimoto from Ehime. The spring mountain vegetables and bamboo shoots were incredibly delicious, and I thought this might be the best time to visit NOMI.Every visit brings new discoveries and excitement, and after enjoying plenty of drinks, we returned to Osaka fully satisfied.I look forward to the further success of the three young brothers who won SILVER in the 2026 TABELOG AWARD despite being nominated for the first time.Thank you for the meal! (●^o^●)
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