The restaurant will reopen for the season starting April 18th. I’ve been eagerly waiting for this, as I look forward to visiting "Yama no Mi" every year.Here’s what I ordered:- Yama no Mi Seasonal Course with Appetizers- Roasted Negi BambooThe appetizers included:Negi bamboo, warabi (bracken fern) with sesame dressing, and kuratake beans.The sobakaki (buckwheat dumpling) had a delightful chewy texture, was fluffy, and had a wonderful aroma. It was truly delicious whether eaten with just salt or with soy sauce and wasabi.Personally, I might prefer eating the soba with salt and wasabi rather than dipping it in the sauce. The sweetness of the soba really stands out, and it’s amazing how delicious soba can be with just salt. The soba has such a gentle flavor that I feel it might get overpowered by a stronger dipping sauce.For the first time, I tried soba-yu (buckwheat noodle water) with sansho leaves. I was advised to pour the soba-yu over the dipping sauce and wait a bit before drinking it. The aroma infused into the broth was interesting and delicious.This was my first time trying the roasted negi bamboo at this restaurant. I was unsure how much to eat, but it was a delightful seasonal experience.Finally, I had the soba pizza made with 100% buckwheat flour. The very thin crust was incredibly tasty and disappeared in an instant. I’ve tried several varieties before, but the Sukagawa pizza is still my favorite. The saltiness of the Shinshu miso and the subtle fragrance of sansho were just perfect.The restaurant usually operates until late November, before the snow season begins. I wonder how many more times I can come this year…It’s not an easy distance to travel, but it’s definitely worth it.Today was also incredibly delicious. Thank you for the wonderful meal!
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