Nearest Station: 3-minute walk from Iida StationTotal Amount: JPY 56,500Located in Iida City, Nagano Prefecture, this renowned restaurant elevates local ingredients to the highest level of Japanese cuisine. It has been awarded Tabelog GOLD for three consecutive years and ranks 5th in Japan for Japanese cuisine.From Tokyo, it takes about 4 hours by express bus from Shinjuku, and 2 hours from Nagoya. Given how difficult it is to reach Iida City, achieving such a reputation is a testament to their considerable effort.This time, I enjoyed summer Japanese cuisine that can only be found here.◯ Hassun (Seasonal Appetizer)- Moromizuyaki (blanched molokhia)- Grilled plum with anchovy and vine purple- Quail egg prepared as a soft-boiled egg, flavored with dashi made from Japanese crayfish, which is usually a pest. This was my first time trying it!- Ayu sushi (sweetfish sushi)- Shigeko eggplant, a rare traditional vegetable grown around Iida City- Cucumber with salted squid (a local dish from Nagano)- Green ume (plum)◯ Nimono (Simmered Dish)- Amago (a type of trout) and Ikuchi (eel)The amago is paired with a type of mushroom known for its sliminess.◯ Sashimi- Catfish sashimi, with the skin lightly grilled.This was my first experience with catfish sashimi.It had zero fishy taste and was delicious, served with a sauce made from ume (plum) and roasted sake.◯ Oyaki (Stuffed Dumpling)- Oyaki, a local dish from Nagano, is available year-round. This time, it was paired with cheese made from Jersey cow milk and black bear.The moment it touched my mouth, it was incredibly delicious!!Absolutely the best!!!◯ Tofu with Celery- Nagano is one of Japan's leading celery-producing regions.Iida City is also known for its high-quality tofu.This silky and flavorful tofu highlights the aroma of celery.◯ Grilled Eel- A comparison of two natural eels grilled in the garden.Even if they come from the same river, the taste can vary slightly between individuals.This was a tasting of the two for comparison.◯ Simmered Ayu- When it comes to ayu, grilled salt is the classic preparation.Alternatively, it can be sweetly simmered.This method allows you to enjoy the fish in its entirety, and it was very tender, allowing me to eat from head to tail.◯ Palate Cleanser- Watermelon with mint jelly.◯ Deer Tongue with Porcini Mushrooms- The tongue is delicious, but the porcini is particularly good.The umami that bursts forth is irresistible.◯ Fried Eel with Junsai and Passion Fruit- An interesting combination, with a good balance of acidity, texture, and umami.◯ Takiawase (Simmered Vegetables)- A combination of pumpkin, eggplant, and winter melon wrapped in a shidamaki (rolled dish). The cold temperature allows the flavors to stand out.◯ Ayu Spring Roll- Using delicious ayu from the region, it was made without any unnecessary additions, just as it is.◯ Cold Soup- Corn soup is served at many places, but this one is pure corn.No salt or sugar added, so the sweetness of the corn comes through clearly in the aftertaste.◯ Unadon (Eel Rice Bowl)- The liver of the eel was included for everyone.I had a second helping of rice!◯ Ayu Soba- The broth is made by straining ayu.◯ Katsu Curry- This tonkatsu (breaded pork cutlet) is made from the rare Chiyo Maboroshi pig, which is only produced at Okamoto Farm in Iida City, Nagano Prefecture. It has a sweetness in the fat without being greasy.◯ Mizu Yokan (Water Jelly)◯ Ume Yogurt Monaka (Wafers)The owner, Mr. Ogihara, along with his wife and all the staff, provided exceptional service.The hospitality was very well-trained.Although it’s far, I would love to visit this renowned restaurant again.It was a great meal! (＾∇＾)
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