Dinner at 柳家

Dinner at 柳家

at Yanagiya (柳家) on 2 June 2017
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Japanese mountain yam rice with bonito stock and soy sauce, mukago potatoes | Tangerines
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柳家 Yanagiya, Gifu (Dec 2016)
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Japanese mountain yam rice with bonito stock and soy sauce, mukago potatoes
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柳家 Yanagiya, Gifu (Dec 2016)
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Inoshishi nabe with red miso
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柳家 Yanagiya, Gifu (Dec 2016)
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Inoshishi nabe with red miso. Delicious and we probably had 3 bowls each ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Beautiful cut of deer loins ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Kuma Belly. Another favorite ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Up next: Kuma belly!
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柳家 Yanagiya, Gifu (Dec 2016)
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Inoshishi. Juicy. ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Inoshishi ready! The meats here are always cooked to perfection... ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Inoshishi: Japanese wild boar ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Deer Filet: The game flavor is definitely on the mild side but we prefer that ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Thick cuts of deer filet ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Bees and Ayu paired with a vinegar sauce
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柳家 Yanagiya, Gifu (Dec 2016)
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Bamboo is one of our favorite ingredients in Japan ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Grilling starts with bamboo and ayu ?
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柳家 Yanagiya, Gifu (Dec 2016)
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Yanagiya (柳家, family-run) is the definition of destination dining, hidden in the deep mountains of Gifu prefecture that mainly serves wild game caught in the area. It was not an easy trek here driving in the pouring rain, but 100% worth it for an experience that will be remembered forever. Yanagiya has long been Tabelog top 5 ranked in all of Japan on Tabelog, edging out all of the Michelin-starred establishments (but Michelin really doesn't have a stronghold in Japan either way).
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There's nothing else quite like Yanagiya. This is river/lake/mountain/forest to counter cuisine. Almost everything is cooked on the restaurant's Irori (a traditional Japanese hearth constructed on the floor). The wild game caught varies from day to day, so what you get is seasonal. We were very fortunate to have deer, bear, wild boar, and even ayu as part of our winter meal. The youngest son and Chef Masashi Yamada mentioned that he goes every morning to Mazegawa river to fish and whatever he catches is served for dinner.
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There are only 4 rooms and reservations must be made with minimum 4 people in each room. Looking forward to our next visit in the spring season!
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柳家 Yanagiya, Gifu (Dec 2016)
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