RevisitI had an exceptional impression during my first visit last December, so I inquired about the delicious wild vegetables and made a reservation for a weekday dinner after Golden Week, five months in advance via Instagram.I entered at 18:25, being the last customer of the day, with a total of six guests.I was seated at the same table as last time.Before starting the meal, I requested a pairing focused on spirits (with an alcohol content of 40% or higher), and they wonderfully accommodated my request.After a welcome drink made from walnut sap, the following dishes were served:**Menu****Drinks**★ Additional Notes1. **Amuse-Bouche 1: Demon Walnut** A ★ Walnut, walnut paste, and a croquette made from walnut dough, drizzled with a syrup made from cheese and walnut sap.2. **Amuse-Bouche 2: Catfish, Strained Oil** A (refill...) ★ Fried catfish wrapped in orange strained oil (Koshiabura), served with two sauces (aioli and tofu white miso).3. **Cold Appetizer: Horse, Wild Vegetables** B ★ Horse loin sashimi with wild garlic miso marinade, salted pork fat, topped with seven types of wild vegetables (garlic chives, bracken, wild garlic, kogomi, sansho leaves, hango grass, and ugo) and two sauces (fermented red daikon + white plum vinegar, and oil from fig leaves).4. **Warm Appetizer: Hime Masu, Canola Flower** C ★ Canola flower, canola flower puree, mustard greens salad, charcoal-grilled shiitake mushrooms, and a pan-fried Hime Masu stuffed with shiitake puree, topped with mustard greens salad and canola flowers.5. **Pasta: Bamboo Shoot, Udo** D ★ Homemade tagliatelle with four types of wild vegetables (bamboo shoots, taranome, strained oil, and wild udo), served with two sauces (udo puree and fermented bamboo shoots + butter), topped with Japanese pepper leaves, flower pepper, and Hitorishizuka (wild grass).- **Bread** Freshly baked Boulangerie made from Yamanashi's Yumekaori wheat.6. **Fish: Masu, Beans** E ★ Sautéed Kai Akane Masu (rainbow trout) with sliced Boulangerie, served with sour cream, salted lemon, cream cheese, and three types of beans (green peas, snap peas, and fava beans), with two sauces (homemade masu dashi + snow peas, and cedar oil), topped with cedar sprouts, fried trout skin, and wild pea shoots.7. **Palate Cleanser: Kiwi Fruit, Dancoubai** ★ Sorbet made from kiwi juice and an unknown syrup, with the aroma of Dancoubai (fragrant wood) root in espuma form.8. **Meat 1: Sprouting** F ★ Charcoal-grilled game meat (venison, minced boar + tongue), bamboo charcoal dough wrapped with stewed badger belly, served with two purees (black garlic + spices, and Jerusalem artichoke), topped with 15 types of wild grass.9. **Meat 2: Korokke Chicken** G ★ Four cuts of Korokke chicken grilled over fire (breast, white liver, thigh, and tenderloin), served with green onions and two sauces (fermented potato puree, red wine + wild grape + chicken dashi), and Shinshu salt (onsen salt).10. **Rice: Vegetable Rice** H ★ Rice mixed with two types of homemade sauces (shiitake and tomato) and over 40 seasonal vegetables + wild vegetables, with meat and vegetable scraps consomme.11. **Dessert 1: Rhubarb, Oil Pitch** I ★ Kuzu noodles with the aroma of oil pitch (Aburachan), rhubarb puree + compote, and oil + soup from oil pitch.12. **Dessert 2: Strawberry, Mochikusa** J ★ Fraisier (strawberry cake), yomogi ice cream, herb cream, topped with opaline (candy rice cracker).13. **Petit Fours: Mulberry Leaves, Saffron** K ★ Vegan chocolate balls made from mulberry leaves and saffron rusk.**Drinks** A: Fuefuki: Lumiere: KAKITSUBATA (Sparkling) B: Fujiyoshida: Tokeru Gin: Rose Geranium *Produced by Ethical (Kuramae)* C: Kofu: GEEKSTILL: Butterbur D: Same as above: Japanese Pepper E: Same as above: Anise + Nectarine *No photo* F: Gotemba: Kirin Fuji (Highball) G: NZ: BALD HILLS: Pinot Noir 2016 H: Roasted Tea I: Herbal Tea J: Yamanashi: Kizuyama Distillery: La Fruityist (Brandy) K: Coffee Total stay was three hours. With a larger number of dishes, the waiting time felt shorter, around just over two hours. Here are my impressions of the meal:- The ingredients were primarily sourced from Yamanashi, making it one of the symbolic restaurants worth visiting for local specialties.- While there were no so-called luxury ingredients, the local produce was more than enough to provide enjoyment.- At JPY 30,000 including tax, it’s not cheap, but compared to other restaurants, it felt reasonable and amazing, especially with the drinks included.- Compared to my last visit, the addition of wild vegetables enhanced the depth and structure of the meal, which I preferred.- The following three dishes stood out this time: 3: The cooking method highlighted the flavors of the wild vegetables through charcoal grilling and frying. I was instructed to mix it with horse sashimi, but I found it more enjoyable to savor each ingredient separately. 6: The umami and depth of flavor from the homemade masu dashi and the rich soup were exquisite, perfect for soup lovers. The quality of the masu dashi was impressive, and I hope for more variations on my next visit. 7 & 11: Though subtle, the dishes utilizing Dancoubai and oil pitch felt refreshing. While black文字 is typically famous, I noticed that other restaurants I visited the next day also used oil pitch and Kamishiba (Tamusiba), which could become a theme.- The gin pairing included four drinks: B + E: Floral flavors C: Bitter compatibility D: Connection to Japanese pepper I was surprised by the selection of rare, small-batch gins.- The only dishes that were the same as my last visit were 1 and the bread. Dishes 8 and 10 had seasonal ingredient changes. Other dishes will not be made again once the season ends, as they do not keep recipes...Next time, I’ll visit during mushroom season.
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