In early May, I went out for dinner with a friend.This restaurant is a true exploration of game meat, beautifully expressing the terroir of Niigata on the plate.Here, the chef personally hunts, fishes, and forages for wild vegetables, which conveys a deep love for nature. At the same time, it offers a full experience of the mountains and sea of Niigata.Now, let's talk about the taste, which is truly exceptional. The game meat here has almost none of the typical "gamey" flavor (and I mean that in a good way). While the unique characteristics of each ingredient are preserved, any unpleasant wild flavors have been elegantly removed, making it enjoyable even for those who are not accustomed to game meat. In fact, I believe even those who usually dislike game could appreciate it here.Without a doubt, this restaurant ranks at the top for its handling of game meat among all the places I have visited.Additionally, I was fortunate to visit during the peak season for wild vegetables, and the quality of the wild vegetable dishes was incredibly impressive. The natural bitterness and freshness of the wild vegetables were beautifully elevated without any off-flavors, reaching a level of excellence I have never experienced before. I feel truly lucky to have visited during this season.If you are in Niigata, this is definitely a place worth visiting.It’s rare to find a restaurant that allows you to experience the mountains and sea of Niigata to such an extent.**Amuse Bouche (4 varieties)**Homemade Wild Boar Salami (two types: marinated with vegetables and chili) + Wild VegetablesThe first is a classic, delicious salami.The second has a spiced flavor and is paired with wild vegetables that look like onions but taste completely different. Personally, I found this one to be quite appealing, with a flavor I’ve never encountered elsewhere.Wild Boar Rillettes × Celery Powder × Fuki (butterbur) Pickles × Beet TartThis dish reminded me of Taiwanese braised dried tofu. The unique bitterness of the fuki lingers as an aftertaste, creating a very distinctive and interesting composition.Pâté en Croûte × Arugula × Wild VegetablesThis is one of the best Pâté en Croûte I’ve ever had. There’s no unpleasant odor, and the gentle spice is delightful.Game Dog (Fermented Black Garlic Sauce × Fried Game Dog × Herbs)It’s sweet and sour, quite different from what I imagined. It feels less like a sausage and more like meat seasoned with spices, leaving a sweet nuance of dough and honey in the aftertaste.The pairing was a Champagne from a female producer with three generations of history. The apple aroma was incredibly refreshing, making it a perfect aperitif.**Appetizer 1** Sado Island Botan Shrimp, Shrimp Consommé, Shrimp Roe, Saffron and Garlic Sauce This dish elegantly reconstructs the ultimate "grilled shrimp." The shrimp consommé is particularly rich and sweet, while the saffron sauce has the impression of an evolved aioli. Although the presentation style was different from the photos on Tabelog, tasting it made me realize, "This is definitely how it would taste based on that visual."The pairing was a rosé made from Niigata Pinot Noir. Very fruity.**Appetizer 2** Asparagus, Buckwheat Crepe, Prosciutto, Nasturtium, Cheese Galette The asparagus was surprisingly juicy with no bitterness, pairing perfectly with the cheese. The prosciutto was subtle yet supportive, and the chewy texture of the buckwheat crepe was excellent. The herbs had no grassy taste, resulting in a dish of very high quality overall.The pairing was a white wine with the aroma of ripe apples, which developed buttery nuances as it warmed. It was a very interesting wine that changed with temperature.**Appetizer 3** Sado Island Sea Bream, Sea Bream Broth + Cream Sauce, Wild Vegetables like Kogomi The dish gives the impression of being topped with a generous amount of white hair onions. The sauce underneath is overwhelmingly rich, tasting more like "concentrated mushroom umami" than cream. Simply delicious.The pairing was a mineral-rich white wine.**Bread** Homemade Butter (with walnuts and black rice) This had a texture and acidity closer to yogurt than butter, pairing surprisingly well with the bread.**Appetizer 4** Grouse Ravioli, Tara-no-me (Japanese wild vegetables), Morille (Morel) Mushrooms, Vin Jaune Sauce Grouse is known as the "king of game" and has been overhunted due to its mild flavor and deliciousness, leading to hunting bans in some regions. However, it can still be enjoyed in Niigata.When I tasted it, I was amazed at how mild it was, making it enjoyable for anyone. The Tara-no-me was exceptionally delicious. And above all, the Vin Jaune sauce was outstanding. That unique aged aroma is indeed addictive.The pairing was also Vin Jaune. It had a unique aroma reminiscent of Shaoxing wine, which may not appeal to everyone, but personally, I loved it. Perhaps I liked it too much, as the sommelier poured me a generous amount (laughs).**Meat Dish** Net-caught Niigata Wild Duck, Snow Under Carrots, Wild Udo, Duck Broth and Fragrant Mushroom Sauce This was truly wonderful. Despite not using brown sugar, it had a flavor and richness reminiscent of brown sugar, attributed to the fragrant mushrooms, according to the chef.The duck meat had zero off-flavors. The wild udo had a slight celery-like aroma, presenting a completely different impression from what I had eaten before. The snow under carrots were astonishingly sweet, almost reaching the realm of pumpkin or sweet potato.The pairing red wine had nuances of raisins and cocoa. The aroma was reminiscent of spiced dishes, with a slightly bitter taste that ultimately became quite sweet.**Final Dish** Game Consommé + Japanese Broth Wild Boar Tsukiwa Bear Koshihikari Rice The meat had no "gamey" smell until the very end, culminating in the best sukiyaki rice porridge of my life made with that broth. It was truly delicious.The pairing was a red wine from Yoichi, Hokkaido. It had a very unique flavor.**Dessert 1** Tsukiwa Bear Fat Ice Cream, Chaya Leaves × Echigo Hime Sauce Very refreshing, with no heaviness at all.**Dessert 2** Charcoal-Grilled Meringue, Sado Lemon Mousse, Cheese Ice Cream, Crumble Overall, it had a very refreshing quality, with a mild acidity. The aroma of cheese was soft and pleasant.The pairing was homemade Sado Lemon Limoncello. Although the alcohol content was high, it was not overwhelming, providing a very clean finish.**Tea Sweets** Far Breton White Chocolate Powder × Yomogi (mugwort) Warabi Mochi The Far Breton had a tangy flavor with moderate sweetness and an excellent aroma. The Yomogi Warabi Mochi started with a sweet aroma of white chocolate, and as you chew, the flavor of yomogi spreads.