We use cookies on this site to enhance your user experience.
Dinner at the legendary Yanagiya in the Gifu mountains. First meal in the summer with a different menu compared to my winter menus there.
Ayu in three different forms, two servings of vegetable tempura, then boar and deer. All of these served with the usual hospitality and executed with the seasoned skills of the chef. They use two different types of charcoal to get the right temperature for the various fish and meats.
It does not get better than this when one wants to experience the traditional way of grilling wild animals.
However, I personally find the winter menu more interesting in variety. As much as I like ayu, three servings while interesting as to the variations, is getting tiresome.
6 / 10
