Tonoya Yo とおの屋要 1st visit — located in Tono, Iwate, 3 hours Shinkansen plus 1 hour local train, quite a long journey for food. The restaurant is also a guesthouse which accommodates only 1 group per day for up to 6 people. Chef Sasaki san is an outstanding rice grower, sake brewer and fermentation artist. The fermented ingredients he uses include cheese, cured ham, miso, nato, pickled veggies, etc. the flavors are gentle and clean, where the fermentation brings out complexity and umami but never too pungent or overpowering. Some highlights were: pasta with homemade bacon, fermented pork (熟鮓) chawanmushi; and the miso soup served at breakfast was possibly the best I’ve ever had. Service was warm and attentive, the entire experience was truly refreshing. •
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