I stayed at the Dewa Ya inn and enjoyed their cuisine. This restaurant is famous for its wild vegetable dishes, and I had always wanted to visit, so I was thrilled to finally make it there.Since it was my first time, I started with the dinner menu for guests rather than the chef's table, and I was truly impressed. I was curious about what the menu would be like in summer when wild vegetables are less abundant, but I was delighted to find that they offered a wonderful selection of wild vegetables right from the start.Homemade wild grape juice 1. Appetizers Maitake mushroom with miso, snow bamboo, yamabushitake mushroom, water plant, tamogi mushroom, Uruoi flowers, wild celery with walnut miso 2. Five-layer dish Koshiabura Mixed with junana 3. Anemone Simmered katakuri Dohina - Seasonal dish Junsai Everything up to this point was wild vegetables. I tried Dohina for the first time, and it had a delightful bitterness that was very tasty. For drinks, I was drawn to the basil tea and decided to give it a try. It had a fragrant aroma similar to lemongrass tea.- Tofu dish Walnut tofu 1. Grilled dish Salt-grilled sweetfish 2. Cold dish Chilled grilled eggplant chawanmushi with silver sauce and young ginger 3. Hot pot Summer mushroom hot pot 4. Fried dish Seasonal tempura 5. Main course Bamboo shoot rice rolls, miso soup, pickles 6. Dessert Kuromoji yokan This was one of the most delicious meals I’ve had in recent years. I particularly love tamogi mushrooms, so I was very satisfied to enjoy them in the hot pot. Next time, I will make a reservation for the chef's table and come back again. It was a great meal.
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