It was simply amazing! I had too much to drink and got a bit tipsy. Now that you can make reservations on Tabelog, I highly recommend it for those who can gather a group!YanagiyaStarted with Yamame and Ayu.Gyoja garlic, Green beans, Venison tenderloin with shigure sauce, Melon, Radish, Pickled Mizuna with mukago, Bee larvae.Japanese pheasant, Grilled ayu and dried ayu.Tempura, Quail, Fried venison, Wild boar meatballs, Shin-jaga with seaweed salt, Myoga, Natural ayu, Young corn.Local unagi from Yahagigawa, grilled white.The venison is Ezo deer, Venison tenderloin, Venison loin.Grilled unagi kabayaki, the local style is the best. I prefer this over Rin.Ayu rice cooked with broth, Red miso soup.Genmaicha and yuzu warabi mochi.Beer: Premium Malts, Local Ena sake, Kanzake: Hyogo's Soratanba, Burgundy wine, Finished with Sanzenshori.One person couldn't make it, so we had 7 servings for 6 people. JPY 25,500 per person.In December and January, It seems you can reserve to eat bear if you declare you want to try it.Also, I was recommended Nakajima Unagi from Kabuto, who has similar tastes, so I want to go while I can still make a reservation.
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