I had lunch with my wife at this restaurant, which is truly located in the middle of rice fields. Initially, we had trouble figuring out how to access it by car.At this restaurant, the chef personally engages in hunting and foraging to create dishes that highlight the natural bounty of Niigata.The interior features wood used for the counter, floor, pillars, and beams, while the walls and ceiling are painted white. The design beautifully balances the warmth of wood with a sophisticated feel.They offer a course meal priced at JPY 19,360 (including tax and service).We started with four amuse-bouches in the lounge:- Wild boar salami and chorizo- Wild boar with cream- Venison rillettes as the main dish- Game dogThese amuse-bouches were delicious and presented impressively.After moving to the counter seats and greeting from the chef, we enjoyed the following:- Sado Botan Shrimp→ Large and incredibly succulent! It was fragrant, rich, and absolutely delicious.- Buckwheat Galette with Asparagus, Wild Boar Ham, and Gruyère Cheese→ A unique combination of ingredients that left a strong impression.- Sea Bream with Mountain Vegetables (such as kogomi and urui)→ The kogomi was particularly delicious. The combination of the mild sea bream, mountain vegetables, and rich cream sauce was delightful.- Bread with Sour Cream→ It was incredibly tasty.- Mountain Bird and Mushroom Ravioli with Jura Vin Jaune Sauce and Tara no Me→ The flavors of the mountain bird and mushrooms were well captured. The rich Vin Jaune sauce paired perfectly.- Mallard Duck, Yamaudo, and Snow-Under Carrots→ The mallard was fatty and had a great texture. The mountain vegetables and sauce complemented it well.- Wild Boar and Asian Black Bear Mountain Vegetable Hot Pot→ Before cooking, the chef presented about ten types of mountain vegetables along with both meats, and then finished it at our table.First, we had a hot pot with wild boar, bamboo shoots, and kogomi, followed by a hot pot with the black bear, koshiabura, and sansho. Both had a robust umami flavor, and the mountain vegetables eliminated any gamey taste.To finish, we enjoyed a rice porridge made with the remaining broth. The rich dashi was impressive.- Ice Cream made with Black Bear Fat, served with Strawberry and Kaya Sauce→ I probably wouldn’t have noticed the bear fat if it hadn’t been mentioned, but the ice cream was creamy. The strawberry sauce was delicious.- Lemon Cream Cake→ It featured a novel presentation where charcoal was pressed against the cream, creating a sweet and sour lemon cake infused with a fragrant charcoal aroma that was very tasty.- Tea/Coffee- Confectionery: Warabi Mochi and Blueberry CakeWe ordered sparkling water (750ml) for JPY 1,500.Every dish was creative, impressively presented, and delicious. I was truly moved by the variety of game dishes available.The chef and his wife, who provided the service, were attentive throughout our meal.The total bill for two came to JPY 40,000. It was a very enjoyable three-hour dining experience.It was a great meal!
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