I took a short walk to the restaurant. As the name "Yamanoue-cho" suggests, it is indeed located on a hill. Be careful on your way up.As I climbed the slope, I saw a sign on my right. There are no other shops around, so it’s hard to get lost.Upon arriving at the restaurant, please press the intercom. The door opens immediately, and you are led to the waiting area. However, there’s no waiting time, and you are quickly shown to your table. Inside, there is a U-shaped counter, and it was almost full. They might have been open for a while.The restaurant is a renovated house. The interior has a warm wooden decor, creating a cozy atmosphere. The lighting also adds to the warmth.The menu is illustrated, sparking your imagination. It seems to be personalized for each guest.After a brief wait, the chef greets us, and the meal begins. The atmosphere is quite pleasant, and the chef has a charming presence.The amuse-bouche is stylish right from the start. The plates and presentation are impressive. There are three types.Mousse with Kitamurasu sea urchin. The carrot is subtly sweet and delicious. It almost feels like the carrot is the main ingredient.Fish from Asanogawa: Ayu terrine with white fish mousse and cucumber underneath. It has a hint of white fish flavor with no fishy smell at all.Wild boar pâté. The garnish on top of the pâté adds a nice touch. It’s a great accent.Shrimp trio: Sweet shrimp, botan shrimp, Toyama shrimp, and shima shrimp, topped with squid. Served with okra, garlic, and passion fruit sauce.It has a slight citrus flavor. It feels like a tasting of different shrimp. I prefer the shima shrimp. There’s no unpleasant taste, and it goes down smoothly. Delicious.Seaweed shaped like a fish. The scales of the sweet sea bream are crispy. There’s no sliminess or fishy taste at all. The local zucchini is said to be the star of the dish. Served with turmeric and calamansi sauce.Right in front of me, something is being fried. It’s served by hand. Potato chips with wasabi, truffle, and shrimp. Delicious. The shrimp and wasabi complement each other well. There’s just the right amount of truffle flavor. The truffle does a great job. Delicious.Black rockfish with baby carrots and myoga. Hinata summer citrus. The crunchy texture of the carrots and the acidity of the hinata summer citrus blend nicely. The black rockfish on its own is quite light, but with various accents, it enhances the flavor.A plate arrives before the sauce is added. I wait without touching it.Surrounded by onions, with tartar sauce inside. Topped with kaiware radish and other garnishes. On top, there are fried rock oysters, with a size that allows you to feel the texture of the oyster inside. It’s quite easy to eat. The flavor of the kaiware radish is quite pronounced. Kaiware is a local delicacy from Ishikawa Prefecture.While eating, a soba salad is prepared. A plate resembling eel arrives. The eel is served, still uncut.It seems to be rolled sushi with eel. Served by hand. The setup seems to be complete here. The crunchy texture of the pear and the soba salad complement the eel nicely.Next is the meat course. A seasonal steak knife is presented.The meat. The sauce is poured right at the table. The main dish is quail from Saitama Prefecture. Stuffed with foie gras and maitake mushrooms. Served with new onion sauce and broccoli.The quail meat is crispy on the outside and tender on the inside, quite light. Delicious. Eating it with maitake mushrooms adds a nice texture.Blue cheese with black truffle sandwich. Prosciutto with a local wind.Garlic tomato rice balls wrapped in prosciutto. With cheese inside. A luxurious rice ball. It can’t be anything but good. The cheese is quite strong.Chowder made from shrimp heads. Delicious. It has an incredible shrimp flavor.It seems to be topped with Shinkibok salt. It’s said to be salt from the Philippines, made from coconut milk and seawater.Tomato soufflé. Incredible tomato. The sorbet is also tomato-flavored.For the final dessert: Silkie chicken castella with vanilla cream and mango on top. The castella is not overly sweet, which I like. The cream is not just sweet but has a nice acidity as well. The mango is simply delicious.To finish, herbal tea with lemon balm. It’s made by a local zucchini farmer.Finally, a gold ingot! Olive financier.I am completely satisfied. Using plenty of local ingredients, the dishes are not bound by traditional French cuisine. I would love to come back in a different season. Come hungry, as you will leave full.If you want to enjoy French cuisine using ingredients from Ishikawa Prefecture and the Hokuriku region, I highly recommend considering this place.