I had lunch here. The exterior resembles a traditional kominka (old house), and the interior features stone-paved floors, giving it a historical ambiance.The decor is unified in warm wooden tones, with a striking reddish-brown counter table. Once all 12 counter seats were filled, lunch began.I reserved the "Omakase Course @ JPY 12,000 (tax included, service charge 10% extra)."Here’s what I enjoyed:◯ Hassun: White miso with fava beans, bonito belly, firefly squid, new burdock wrapped in yuba, green plums, young sea bream pickled in bamboo leaves, lily bulb jelly, and pepper from Hotei bamboo.◯ White miso with eggplant.◯ Grilled sweetfish, young corn, and onion.◯ Carp sashimi with cucumber and mousse, and tomato.◯ Simmered dish: Bonito, chili pepper, itadori, and various mountain vegetables, all infused with dashi.◯ Sasagarei (a type of flatfish), assorted vegetables, and sasagarei bones.◯ Rice, pickles, and miso soup.◯ Fruit jelly: Strawberry, grapefruit, and blueberry.I enjoyed a lot of local ingredients, including wild vegetables and river fish. The presentation of the hassun, with the basket being removed, was particularly memorable and seemed to express the direction of the upcoming dishes.Among the dishes, the grilled sweetfish left a strong impression. The carp sashimi was something I rarely get to eat, but it was easy to enjoy thanks to the accompanying cucumber that masked any fishy taste. The simmered bonito and mountain vegetables were rich in dashi flavor.For drinks, I had the following Japanese sake, each served in 180ml:Prices are (tax included, service charge 10% extra):- Eikun @ JPY 1,500- Akane Sasu (Nagano) @ JPY 2,500- Japanese sake from Kyoto (contract brewed) @ JPY 3,000The staff provided attentive service.The total bill came to JPY 22,000. The sake was more expensive than I expected.It was a great meal!
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