I visited the restaurant I was most looking forward to during my trip to Nagano. I enjoyed dishes made with local ingredients cooked over an open fire. The Iwana trout, raised over three years, was incredibly juicy—far beyond what you'd expect from river fish. The smoky aroma from the fire added to its deliciousness. The sweet corn was also impressive, but what I particularly loved was the homemade prosciutto. It was packed with flavor and absolutely delicious. Each dish showcased the unique charm of open-fire cooking while highlighting local ingredients.This restaurant was one of the main reasons for my trip to Nagano, and it certainly lived up to my expectations. It was such a wonderful place that I would gladly visit again.
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