The owner-chef Kazuhiro Inoue of UOZEN is truly a versatile cook, hunting wild game in the mountains and fishing in the Sea of Japan.The dishes are meticulously crafted under the concept of "locally sourced ingredients," showcasing remarkable finesse. The timing of the service and the explanations from the staff were perfect, creating a rhythm that felt like a well-rehearsed performance, with each plate arriving in its prime.Not only are the dishes delicious, but all the wines paired with the meals are made using biodynamic farming methods, ensuring a natural production process. The non-alcoholic options are also impressive.This is a must-visit for terroir enthusiasts and gastronomes, a renowned establishment that Niigata can be proud of. I look forward to returning. It was a great meal.**Menu** ① Amuse Bouche: Thin beans, fava beans / Homemade wild boar salami, bamboo shoots, game dog ② Sado Botan Shrimp Bouillabaisse, shrimp roe, saffron sauce ③ Asparagus, buckwheat crepe, wild boar ham, nasturtium, cheese ④ Red squid, bear chorizo, fava beans, wild garlic, fermented tomato soup ⑤ Game pâté en croûte, vegetable pickles, dried persimmon ⑥ Niigata rock oysters, Niigata Sato Farm grilled eggplant ⑦ Tsuki no Wa bear, soft-shelled turtle broth soup, mountain vegetables ⑧ Grilled wild boar ○ Palate cleanser: Mizu Yokan, Niigata melon ⑨ Dessert: Meringue, Koshihikari rice pudding, mascarpone cheese, rhubarb, strawberry sauce Sado wild herb tea / Coffee Tea sweets: Yomogi Warabi Mochi, blueberry cake
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