I’ve been curious about this place since I came to Nagano six months ago, and I finally had the chance to visit.I dined here with a friend.**Mame-gayu (Bean Porridge)**Fresh snap peas and fava beans harvested this morning. The texture of the snap peas was preserved, which was great. They were cooked through and fluffy inside, while the skin had a nice pop. The seasoning and the cooking of the rice were just right.**Clam and Butterbur Soup**The umami of the clams paired beautifully with the astringency of the butterbur. The flavor was rich but not overwhelming, and it really penetrated the palate.**Salt from the Shiozumi Hot Springs****Asparagus Spring Rolls**Thin asparagus.The fibers were not bothersome. The hot spring salt had a strong umami and saltiness when tasted alone, but since it was just a light sprinkle on top, it served to enhance the dish's flavors and sweetness. The crunchy texture of the spring rolls complemented the asparagus perfectly, making it a fun dish to eat.**Azumino Free-Range Chicken****Nobiru Bulbs****Watercress****Myoga****Udo Root****Tomato**The moisture content of the chicken was incredible. This level of satisfaction is something you wouldn’t expect from beef. Every ingredient, including the nobiru and myoga, played a meaningful role. It was truly satisfying.**Shio-de****Urui****Tenryu Beef (Cattle)**Shio-de is also known as mountain asparagus, and its texture was delightful. There was a hint of umami reminiscent of seaweed. The crunchy texture of the urui was excellent, and the wood sorrel paired perfectly with the Wagyu. This dish was part of the mid-course menu, but since it was summer beef, it had just the right amount of fat and was light enough not to feel heavy.**Onion Soup****Somen Noodles****Green Yuzu**The balance of the onion's acidity and sweetness, the citrusy acidity from the yuzu, and the oil was just right. Personally, I felt that the umami, saltiness, and acidity were a bit strong, so it might have been nice to bring out the sweetness a little more.**Autumn Poem Canola Flowers****Organic Watercress****Wood Ear Mushrooms****Azumino Chicken Hot Pot**The saltiness and umami were perfect to finish off the meal. The chicken was on the bone, providing a rich flavor, and there was satisfaction in gnawing on the bones. The vegetables and wood ear mushrooms added a nice texture as well.**Rice**Before steaming, the aroma of the rice was distinct. It was wet, and as time passed, the core became clear. The pickles had a sharp soy sauce nuance and a hint of yuzu aroma, which was delightful.**Miso Soup**The aroma of nameko mushrooms and the dashi broth were the main features. This was a great way to finish the meal. Personally, I prefer larger nameko mushrooms, so I would have liked them to be a bit bigger.**After Steaming**The temperature remained almost the same. However, the aroma and flavor became cleaner and more refined. It was best when the temperature had dropped slightly. A moment came when I felt grateful to have been born in Japan.The negi miso was ordinary on its own. The umami from the mushrooms was prominent, and since it was served at a lower temperature, it didn’t fully showcase its potential right away. As the temperature rose, the miso melted, and the umami and aroma exploded.**Sichuan Pepper Chicken Soboro**The citrus flavor of the Sichuan pepper whetted my appetite. It had a lightness that was unexpected for a final dish. Even just the aroma rising with the steam was enough, but the citrus flavor when biting into it was irresistible.**Mixed Turnips**The moisture content of the turnips was impressive. The aroma was incredible. There was a consistent saltiness throughout. The saltiness, which was only noticeable when the temperature dropped slightly, elevated the overall umami and sweetness.As for the mixed rice, I was able to take home the leftovers wrapped up.**Saku Azuki Beans**.**Yomogi Kanten (Mugwort Jelly)**.The aroma of yomogi was light. It blended well with the red bean paste. The sweetness of the black syrup and the acidity of the cherries were beautifully highlighted.Overall, despite being a one-person operation, the course was quite leisurely, but the high quality of each dish and the atmosphere made it not a concern. I felt this was a wonderful place where you can truly experience seasonal ingredients. I would love to visit regularly.