It had been a while since my last visit to Yanagiya. The menu changes with the seasons, but there weren't significant differences from my previous visit in June during a banquet in early September. I think it was the first time I had tempura here, which included sweetfish, venison, wild boar, mushrooms, river shrimp, and pheasant sashimi. There were also dishes featuring eel, wild boar, and venison.
We use cookies on this site to enhance your user experience.
