Summer in Iida, Shinshu.This is my long-awaited return to Yukimoto to savor the flavors of summer.Here are the dishes and drinks I enjoyed, as far as I can recall:(Note: The images may not be in order)(1) Appetizer- Moromizuna (Japanese waterleaf) ohitashi- Grilled plum, roasted like eggplant, served with homemade sweetfish anchovy and tsurumurasaki (a type of edible plant)- Quail egg with onsen egg style, served in a broth made from local crayfish, topped with crayfish meat and arare (rice crackers)- Sweetfish sushi- Green plums, cooked in syrup- Salted squid, a soul food, with pickled cucumber- Vinegar pickled traditional vegetable, Shigeko eggplant, with its tough skin removed- Wine: Kido Winery White- Sake: Junmai Ginjo, Sarukura no Izumi (喜久水)◎ The use of crayfish (Ecrevisse) as an ingredient is quite interesting, reminiscent of French cuisine. In Japanese cooking, the natural flavors of the ingredients shine through beautifully!(2) Soup- Covered with a shara leaf.- A clear soup made from natural amago (wild sweetfish) caught in mountain streams, combined with kombu broth, featuring grilled amago fillet. The slippery texture of the amago is complemented by local mushrooms, iguchi.(3) Sashimi- Tenryu sweetfish (a brand from Iida)- Since it’s farmed, it’s safe to eat raw. The fish was just swimming moments ago, with its innards, head, and tail removed, served as sashimi. Enjoyed with vinegar soy sauce and sudachi (Japanese citrus).◎ The knife skills are incredibly delicate and uniform, making it almost a shame to eat...- Wine: Northern Alps Vineyard Chardonnay White 2021(4) Oyaki (Japanese dumpling)- Summer bear meat, which is lean with less fat, paired with locally made caciocavallo cheese from grass-fed Jersey cows. Enhanced with tomato and pickled garlic for acidity.◎ The skin is fantastic. When you bite into it, all the ingredients come together in a delicious harmony. I want to order more and take some home!(5) Koya tofu with celery (a highland vegetable from Nagano)- Koya tofu cooked in celery broth, wrapped in celery sauce.◎ At first glance, it looks like yuba (tofu skin), with a refined shape. When you take a bite, the fluffy and tender koya tofu absorbs the flavor of the celery, making for a delightful palate cleanser.(6) Simmered sweetfish- They mentioned they won’t be serving grilled sweetfish this summer. Instead of a sweet glaze, it’s gently seasoned and simmered slowly. It’s prepared so that you can eat the head and bones as well. Finished with homemade ponzu for simmered sweetfish, topped with sansho (Japanese pepper) paste.◎ You can eat it whole without any hindrance. The bitterness of the innards, the acidity of the ponzu, and the astringency of the sansho all come together in a gentle, rounded flavor.(7) Watermelon- Watermelon from the Matsumoto city Hata district, a famous area for watermelons, served with natural Japanese mint jelly.◎ A palate cleanser, refreshing the taste left from the sweetfish.(8) Grilled eel, two types for comparison.- Before grilling, the skewered eel is presented.◎ At first glance, they look the same. I wondered if I could tell the difference...The chef assured me, "Don’t worry."The beautifully grilled eel was served.The difference was clear, and I discovered that I preferred the firmer, muscular type. When I told the chef, he smiled, "See?"The best grilled eel.I’m grateful for the chefs who diligently carry the hot charcoal.- Sake: Mizuo Special Junmai Sake(9) Reconstructed natural sweetfish served as spring rolls.(10) Mushrooms and venison- Grilled summer porcini mushrooms and venison tongue, served with porcini sauce on the side.◎ When you bite into it, the umami bursts forth.- Red wine: Anthill Farms Pinot Noir Sonoma Coast 2023◎ The impressive fruitiness and juiciness pair well with the venison tongue.(11) Natural eel- Fried eel, junsai (water shield), and passion fruit, combined into one dish, served in a cool glass bowl.- The chef recommends pairing it with a glass of draft beer.(12) Corn- I was away from the table, so I’m not sure of the details.- A very impressive cold soup packed with the juicy sweetness of corn.◎ It’s clear that this flavor can only be achieved by thoroughly extracting the essence of corn without skimping on effort.Before the next dish, there was a fullness check, and they adjusted the portion of rice dishes accordingly.(13) Zaza- A type of wheat noodle traditionally eaten in Matsumoto, known for its elasticity.- Served with sweetfish sauce and topped with green perilla sauce.- Enjoyed well mixed.◎ Not pure white, but a color similar to 80% buckwheat noodles, with a medium-thin texture. Smooth and delicious.(14) Eel rice- A thick, impressive grilled eel kabayaki served over freshly cooked rice from a clay pot.- The shiny white rice topped with glossy, beautiful eel...◎ The deliciousness of the eel rice is concentrated in a single bowl, and I finished it in no time.The leftover rice was made into eel onigiri for a late-night snack!The sauce soaked in, with sansho grains adding an accent to the triangular onigiri topped with eel, delicious because it was served cold.(15) Milk gelato- Made from the milk of the same Jersey cows used for the oyaki filling. A blend coffee made by a local coffee shop in Iida pairs well with this gelato, served with coffee jelly. Seasonal peach jelly adds fragrance.Gelato × coffee jelly × peach◎ Enjoying the combination and seasonal flavors in a sweet treat.◎ A world where you can savor seasonal flavors from various angles, unique to Japanese cuisine. At Yukimoto, I felt they seamlessly incorporate unconventional ingredients that you won’t find elsewhere.The chef himself grew up in the city, while his wife, raised in a nature-rich environment, comes from a family that cherishes Shinshu’s local cuisine and home cooking. The oyaki inspired by her roots has become a specialty, creating a unique charm that is both edgy and comforting.The dishes extract the flavors of the ingredients straight to their essence.Warm-hearted, refined service.I was thoroughly satisfied with summer at Yukimoto.It’s a bit far, but I’ll definitely return in a different season.It was a great meal!