I was invited to this hard-to-reserve local gastronomy, and it was my long-awaited first visit. Located about 20 minutes by taxi from Karuizawa Station, it quietly stands in the Shinano Oiwake area. Next to the restaurant, there are homegrown vegetables, and the vibrant autumn leaves in front of the entrance create a refreshing atmosphere. Once inside, you can enjoy a view of the lush green trees typical of Karuizawa through the picture windows. This is a sight you won't find in the city. While being soothed by the greenery, I enjoyed a summer course focused on local ingredients, accompanied by the chef's engaging discussions about his culinary philosophy.- Goya (bitter melon) with caviar and ancient glutinous rice steamed dumpling - Fermented cucumber with Suzaka's fresh somen noodles - Grilled round eggplant with miso, Nagano purebred black pork, and sesame - Freshly harvested corn gelato with marigold and nasturtium - 20-day aged Shinshu salmon with turnip and fruit tomato sauce - Salmon with Nara pickles - Natural sweetfish from the Mase River in Gifu Prefecture, spring rolls with Manji chili - Venison - Watermelon sorbet From the ingredients to the menu composition, everything was truly unique. It was an impressive course that you can't experience anywhere else. I look forward to visiting this renowned restaurant each season. It was a great meal!
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