Yanagiya in Mizunami CityA restaurant specializing in local cuisine located in Mizunami City.〈Course〉【Yanagiya Omakase Course】〈Contents〉【Appetizers】【Yamame (Sweetfish)】【Ayu (Sweetfish)】【Sliced Pheasant】【Dried Ayu】【Pheasant Thigh and Breast】【Pheasant Skin with Ponzu, Okahijiki, and Warabi Salad】【Venison Tenderloin】【Venison Loin】【Assorted Tempura】【Grilled Eel (Shirayaki)】【Grilled Eel (Kabayaki) with Rice】【Pheasant and Mountain Vegetable Takikomi Gohan (Seasoned Rice)】【Shijimi Clam Red Miso Soup】【Warabi Mochi】Total: JPY 31,900 per person〈Memo〉I was invited to this restaurant for my birthday, and it was my first visit.We made a reservation for 7 people at noon on Sunday, June 26.・AppetizersThe appetizer platter was prepared as soon as we sat down. It included a wide variety of seasonal mountain vegetables and homemade preserved foods, such as leaf wasabi pickled in soy sauce, bent bamboo with fuki miso and kinome miso, Moroccan beans with sesame, and simmered venison tenderloin. Each dish was thoughtfully crafted, showcasing the natural blessings of the season rather than focusing on extravagance, which is characteristic of Yanagiya. The leaf wasabi pickled in soy sauce had a refreshing spiciness that enhanced the natural aroma of the ingredients. The bent bamboo was crisp and refreshing, with the slight bitterness of fuki miso and the fragrant kinome miso each providing their unique charm. The bamboo shoot was coated with pollen, and as I chewed, the gentle sweetness and aroma of the bamboo spread pleasantly. The simmered venison tenderloin was very refined in flavor while still conveying a sense of wilderness, with a moist and tender texture. The Moroccan beans with sesame enveloped the dish with a nutty flavor, and the honey larvae offered a rich taste that was a rare experience. This ideal appetizer platter allowed us to savor the season with each dish, and it was absolutely delicious!・YamameThe first fish was grilled right in front of us over an irori (traditional Japanese hearth). It was impressively large and plump, and watching it slowly cook over the charcoal was a delightful experience. The Yamame was grilled to perfection, with a crispy skin and a fluffy interior, achieving an ideal texture. When I took a bite, the crispy skin released a smoky aroma that filled my mouth, and the flesh was incredibly tender and juicy, showcasing the Yamame's natural sweetness and delicate umami. The whole fish was perfectly cooked, allowing me to enjoy every part, including the bones, which had a delightful crunch. It was a wonderful skewer that allowed me to enjoy the true flavor of the fish raised in nature, and it was incredibly delicious!・AyuThe second fish was also grilled over the irori. This Ayu was from Gujo and was slightly smaller than the Yamame due to the season. It had a beautiful texture that reflected its upbringing in the clear streams of Gujo, and although compact, it had a firm body that enhanced its unique aroma. When I took a bite, the crispy skin and slightly bitter flavor spread first, followed by the refreshing aroma typical of Ayu. The flesh was finely textured and delicate, with a soft, melt-in-your-mouth quality while still retaining a pleasant firmness. The innards had a pleasant bitterness that conveyed the seasonal essence of Ayu, allowing me to enjoy a taste suited for adults. The simplicity of the salt-grilled preparation allowed the quality of the ingredients and grilling technique to shine through, making it an exceptionally delicious dish!・Sliced PheasantThis dish featured a platter of three types of sliced pheasant, including thigh and breast meat, served with ginger. The thigh meat had a nice firmness, and as I chewed, a rich, wild flavor spread in my mouth. The breast meat was moist and tender, offering a very refined taste, and the addition of a little ginger made the overall flavor more refreshing. None of the cuts had any gamey taste, and they beautifully highlighted the strong umami of the pheasant. This dish served as a palate cleanser within the course centered around irori cooking, heightening my anticipation for the next dish, and it was very delicious!・Dried AyuThe third fish was also grilled over the irori. This Ayu was from Gujo and had undergone a drying process before grilling. The drying concentrated the flavors, and the grilled fish had a delightful aroma that paired perfectly with the charcoal. The skin was crispy, while the flesh retained a pleasant firmness, allowing the concentrated flavor of the Ayu to unfold with each bite. The depth of aroma and flavor was enhanced, making it a perfect match for drinks. This dish allowed me to experience the difference between grilled and dried Ayu, showcasing Yanagiya's understanding of ingredients and cooking methods, and it was incredibly delicious!・Pheasant Thigh and BreastThe first meat dish was grilled over the irori. The skewer featured thigh meat at the top and breast meat at the bottom, and after grilling, it was served with shichimi or ichimi for dipping. The slow grilling over the charcoal filled the room with a delightful aroma, and the fat dripping from the skewer added to the enticing scent. The thigh meat was surprisingly firm, and with each bite, the rich umami of the pheasant burst forth. Unlike typical chicken, it had less excess fat, resulting in a very refined flavor that allowed the strong umami of the meat to shine through. The breast meat, in contrast, was characterized by its fine texture and moistness. The grilling was perfect, with no dryness, resulting in a fluffy and tender mouthfeel. Adding a little shichimi enhanced the aroma, while ichimi brought out the natural sweetness of the meat, allowing for different ways to enjoy it. Pheasant is not commonly found in urban areas, so being able to compare different cuts on one plate was a luxurious experience that made me very happy!・Pheasant Skin with Ponzu, Okahijiki, and Warabi SaladThis dish featured blanched pheasant skin mixed with ponzu, served with okahijiki and warabi. It was a refreshing palate cleanser that came at just the right time. The pheasant skin was carefully prepared, removing excess fat while retaining a good amount of collagen, resulting in a delightful texture. With each bite, the unique umami of the pheasant spread gently, and the refreshing ponzu lightened the overall dish, allowing me to enjoy it until the end. The okahijiki had a crisp texture, while the warabi added a gentle flavor, contributing to the seasonal essence of mountain vegetables. The different textures made for a pleasant experience, preventing monotony and allowing for various changes within the dish!・Venison TenderloinThe second meat dish was grilled over the irori. This venison was from Ezo deer and had a striking red color. After grilling, it was served with sansho miso for dipping. The tenderloin was grilled gently using infrared heat rather than direct flames, resulting in a beautifully charred exterior while keeping the moisture locked inside. The texture was incredibly fine, and it was surprisingly tender, easily cut with a bite. With each chew, the rich umami of the red meat spread slowly, and there was little gamey taste, allowing for a very refined flavor. Adding a little sansho miso enhanced the refreshing aroma, and the richness of the miso further highlighted the umami of the venison, making it a delightful experience. This skewer allowed me to fully appreciate the quality of the ingredients and the grilling technique of the irori, and it was incredibly delicious!・Venison LoinThe third meat dish was also grilled over the irori. This venison was also from Ezo deer and was cut into a large half-moon shape. After grilling, it was served with yuzu pepper for dipping. I was amazed at how different the flavors could be with just a change in cut. As it grilled over the charcoal, the fat slowly seeped out, filling the air with a rich aroma that stimulated my appetite. When I tasted it, the texture was firmer than the tenderloin, providing a satisfying chew, and the rich umami of the red meat was delightful. However, it was not tough; with each bite, the juices and flavors spread in my mouth, finishing with a very refined aftertaste. The gentle grilling technique of the irori kept the moisture just right, allowing me to enjoy the tender texture and the natural sweetness of the meat. Adding a little yuzu pepper enhanced the refreshing aroma and provided a pleasant kick, making it even more enjoyable. The luxury of being able to compare the unique characteristics of each cut was a wonderful experience!・Assorted TempuraThe assorted tempura included ayu, tara no me (bamboo shoots), snap peas, myoga bamboo, bent bamboo, new potatoes, quail, venison tenderloin, and wild boar meatballs, served with matcha salt and a separate dish of tempura dipping sauce. The tempura batter was light, allowing the shapes of the ingredients to shine through. There was no excess oiliness, and the crispy texture allowed the natural aromas and sweetness of each ingredient to unfold beautifully. The mountain vegetables like tara no me and bent bamboo had a lovely bitterness and refreshing aroma that were delightful. The new potatoes were cooked through, providing a fluffy texture and natural sweetness. The snap peas retained their vibrant green color and had a crisp, refreshing bite. The ayu was delicate yet aromatic, while the venison tenderloin stood out for its moistness, and the wild boar meatballs packed a concentrated umami punch. Whether enjoyed with matcha salt to savor the natural flavors or dipped in the tempura sauce for a gentle umami combination, this assortment allowed me to fully appreciate the charm of mountain delicacies, and it was incredibly delicious!・Grilled Eel (Shirayaki)This dish was served towards the end of the course, consisting of two pieces with soy sauce and wasabi on the side. The eel was carefully grilled over charcoal, releasing a fragrant aroma that stimulated my appetite. Despite its simple appearance, the dish conveyed confidence in the quality of the ingredients. When tasted without any condiments, the skin was perfectly charred while the flesh was incredibly tender, and the moment I bit into it, the natural sweetness of the eel's fat filled my mouth. The lack of excessive seasoning allowed me to directly experience the umami and aroma of the eel, which was a pleasant surprise. Adding a little soy sauce enhanced the charred flavor, and the balance with the sweetness of the fat was delightful. When paired with wasabi, the refreshing spiciness cut through the richness of the eel, making for a lovely finish. Served towards the end of the course, it was satisfying yet allowed me to enjoy the meal until the very end, reminding me that "good eel can be truly impressive even when grilled simply." It was incredibly delicious!・Grilled Eel (Kabayaki) with RiceThis dish was also served towards the end of the course, consisting of two pieces with sansho on the side, meant to be enjoyed with the rice served at the same time. After savoring the natural flavors of the eel with the shirayaki, this kabayaki offered a different taste experience. The beautifully grilled surface caught my eye, and the sauce was applied just right, enhancing the eel's natural flavor without being overly thick. The surface was slightly charred, while the inside was fluffy and tender, with the aroma of charcoal and the sweet-savory sauce combining beautifully. It was rich yet not overwhelming, and the balance between the fat and sauce was excellent, making it easy to keep eating. Adding a little sansho brought a refreshing aroma, tightening the eel's fat and allowing for a different deliciousness. Pairing it with the freshly cooked rice was a match made in heaven. The rice, lightly soaked in sauce, combined with the eel created a blissful experience that made me want to keep eating. This dish was incredibly satisfying, even towards the end of the course, and it was a wonderful conclusion to the mountain cuisine experience!・Pheasant and Mountain Vegetable Takikomi GohanThis rice dish was served as the finale of the course. It was made with pheasant, garlic chives, and mitsuba, served in a rice bowl. As soon as it was served, the gentle aroma of dashi and the refreshing scent of garlic chives whetted my appetite, making it hard to resist even when I was nearly full. The rice was fluffy, and as I took a bite, the umami of the dashi spread pleasantly. The pheasant meat was finely mixed in, providing a distinct presence, and its refined flavor melded beautifully with the rice. The garlic chives added a unique aroma without overpowering the pheasant's umami or the dashi's flavor, providing a refreshing accent. The refreshing scent of mitsuba also contributed to a light aftertaste, which was impressive. This dish gently wrapped up the irori and game dishes, leaving a lingering impression characteristic of Yanagiya, and it was incredibly delicious!・Shijimi Clam Red Miso SoupThis miso soup was served alongside the takikomi gohan. The aroma of the miso wafting up was very comforting, slowly seeping into my body after enjoying various dishes. The richness of the red miso was balanced, not overly salty, harmonizing beautifully with the umami released from the shijimi clams. As I took a sip, the depth of the miso and the gentle flavor of the shijimi spread slowly, making me want to take another sip. It paired excellently with the takikomi gohan, enhancing each other's flavors and beautifully concluding the entire course.・Warabi MochiThis sweet dish was served at the end of the course, featuring two pieces of warabi mochi coated in kinako (roasted soybean flour). Rather than being a flashy dessert, it was a lovely conclusion that maintained the restaurant's theme until the end. The generous coating of kinako was fragrant, and the rich flavor of soybeans wafted pleasantly before I even took a bite. The warabi mochi itself was incredibly soft, wobbling gently when lifted with chopsticks. Once in my mouth, it had a chewy texture that melted smoothly, harmonizing the gentle sweetness of the kinako with the natural flavor of the warabi mochi. This sweet dish reflected Yanagiya's commitment to preserving the natural charm of the ingredients, and it was very delicious!The restaurant is located about a 20-minute drive from Mizunami Station on the Chuo Line in Gifu Prefecture. Since there were more than six of us, they kindly provided transportation, and we visited by bus. The interior of the restaurant is a charming space, relocated from an old farmhouse from the late Edo period, offering a nostalgic experience filled with traditional ambiance. All seating is in sunken kotatsu around the irori, accommodating about 100 guests in total. It was delicious; thank you for the wonderful meal! (*´◒`*)