NOMI RESTAURANT Fukuchiyama

This popular restaurant in Ayabe City needs no introduction. It had been about six months since my last visit, and I thoroughly enjoyed the dishes from the three brothers, which have only gotten better. I love NOMI eggs, so the chawanmushi (savory egg custard) and TKG (tamago kake gohan, rice with raw egg) were particularly delightful. I heard that even a famous Italian restaurant in Shibuya now uses them. I also remember the delicious pudding from a certain sweet shop in Shibuya that uses the same eggs. The producers are truly impressive. The katsu, rice, and hamburg steak, which I was also amazed by during my last visit, were explosively delicious. This time, there were fruits that weren't available before. I was surprised by the mango served in three pieces at once. The pairing of ice cream made with seawater and Guatemalan coffee was so enjoyable that I wanted to alternate between them continuously. Given the restaurant's attention to detail, I did notice the direct air conditioning draft, which made it a bit chilly or warm at times, but perhaps that’s because my senses were heightened. I look forward to visiting again in a different season. Less

I was truly amazed by the deliciousness from the very first bite!What stood out to me was the emphasis on the "sharpness" that brings out the natural flavors of the ingredients. For instance, by cutting the carrots gently, they preserved the texture and taste of the vegetables without breaking their cells.It's not just about being tasty; you can feel the care and attention to detail in each dish, showcasing a deep respect for the ingredients.It's been a while since I was so moved by a meal. I definitely want to return and would love to share this wonderful place with my loved ones! ♡ Less

Located in Sanwa Town, Fukuchiyama, about a 20-minute drive from the city center, is "NOMI RESTAURANT." The restaurant is situated along a rural road, slightly off the main highway. Reservations can be made through OMAKASE, but due to high demand, slots fill up quickly, making it necessary to be ready at the opening time to secure a reservation.Every dish was exceptional, making it almost an honor to describe them. Each item was a new experience, engaging all five senses: sight, sound, smell, taste, and touch. While the menu may seem unique, it is not overly avant-garde. Under the philosophy of "making the most delicious use of the life we receive," meticulous preparations are evident, from knife sharpening to sourcing ingredients with care, reflecting the chef's pride in creating delicious dishes.The true essence of the restaurant was most evident in the first photo of the sliced carrot. The texture was unlike anything I had ever experienced before. Although it was an ordinary carrot, slicing it with a finely honed knife transformed it into something extraordinary. This allowed me to appreciate the restaurant's commitment to "sharpness."My impression of game meat has completely changed. I have had venison before, but this was the most delicious I have ever tasted. It was juicy with a deep umami flavor, and the tender texture conveyed the deliciousness of the red meat well. I enjoyed various preparations, including meatball soup, hamburg steak, cutlets, and roast, all of which were surprisingly delicious. Even the broth was delightful.The freshness of the fish was also remarkable. They go to pick up fish caught early that morning from Ehime. The dishes included Managatsuo, Kijihata, shirasu, and hamo, all prepared with a unique sharpness that made them delicious. The hamo, in particular, was the first I had ever tasted that was so beautifully flowered and tender.The Japanese sake we had was also excellent. While many sakes are described as "fruity," this was the first truly fruity one I encountered.Everything was delicious from start to finish, showcasing top-notch craftsmanship throughout. The menu changes with the seasons, so I look forward to visiting again in winter. Less

Today, I visited this restaurant that I had been curious about for a long time. It is located in a rather remote area, about an hour's drive from Fukuchiyama. Reservations are already quite difficult, and you need to book right when they open to secure a spot. This time, I came with a friend, and the long table was fully booked with a total of 8 guests.The concept here is "sharpness," showcasing exceptional skill in handling ingredients with knives, earning high praise from chefs across various fields. The restaurant is run by three brothers, all surprisingly young. It has a theatrical atmosphere, allowing guests to enjoy the experience while listening to various explanations. There is also a strong emphasis on the tableware and dishes used.◆ Omakase Course JPY 33,000 (tax and service charge separate)- The Ultimate Slice- DASHI 0.8- KIREAJI × Junichi Fujimoto- Chawanmushi (savory egg custard)- Carrot × KIREAJI- Summer Vegetables- Wild Boar and Venison with Sansho Pepper- Venison Charcoal- Discard KIREAJI- A cucumber that doesn't realize it's being cut- Rice- Venison Iron- Noodles × KIREAJI- Sweets◆ Ordered Drinks- Clausthaler Non-Alcoholic Beer JPY 800 (tax included)- NOMI's JAVA TEA JPY 1,000 (tax included)Total Amount: JPY 36,080 (tax and service charge included)Duration: 3 hours and 15 minutes------- Details Below ------We started with katsuobushi (dried bonito flakes) and dashi (broth). Using classic katsuobushi from Makurazaki, the flakes are shaved to an astonishing 0.3 microns with a finely honed plane, truly representing "the ultimate slice." The texture dissolves on the tongue the moment it touches it. Using these flakes, they prepared a luxurious "0.8 dashi," allowing us to enjoy the pure flavor of the broth. Indeed, the katsuobushi from Kaneshichi is remarkable... It's surprising how rich the umami flavor is without adding anything.Next, we were served two dishes featuring hamo (pike eel) prepared by Junichi Fujimoto from Imabari. The sound of the knife cutting through the bones is completely different from the usual crunching sound. The flesh is clearly plump, and its flavor stands out even more when tasted. One dish features hamo dashi made from the flesh, while the other includes hamo shabu-shabu made from the skin and neck. The flesh offers a clear umami, while the skin and neck provide a robust flavor. The flesh is fluffy, and there’s hardly any bone left to feel.Another dish by Junichi Fujimoto features shiro-amadai (white sweetfish). This high-end fish is served with wild vegetables, moromi (fermented soybeans), and ground sesame. The texture is crunchy, and the mouthfeel is moist, with delicate umami. It pairs excellently with the wild vegetables and moromi.Next up is chawanmushi. The fresh eggs used were laid by chickens raised in the restaurant, fed a diet that includes fish and venison bones, collected that very morning at 10 AM. These eggs are used in the chawanmushi, combined with a chicken and katsuobushi dashi and edamame. The richness of the eggs combined with the dashi brings a smile to your face.Now, we enjoyed the NOMI specialty, tasting carrots with sharpness. To highlight the difference, they intentionally used carrots from a nearby supermarket. By not breaking the cells, the aroma is pleasantly subtle. The texture is so smooth that if you were blindfolded, you might not even recognize it as a carrot. This is quite interesting.Next, we had noodles made with summer vegetables. Using handmade somen (thin wheat noodles), it was served with Managiri peppers, grilled eggplant, and a cold sauce made from diced yam, cucumber, and tomato. It was a treasure trove of summer vegetables, refreshing and delightful. The handmade somen had a notably smooth texture.After the summer vegetables, we enjoyed a soup made from venison ribs. It contained venison and wild boar meatballs, along with plenty of green onions and wild sansho leaves floating in it. This was truly one of my favorite dishes... The venison soup had no gamey taste, and its unique umami was clear. The meatballs were juicy with a wild flavor, and the freshness of the sansho leaves was simply irresistible! I could eat this every day, haha.Now, we moved on to the meat dishes.First, we had grilled male deer sirloin. The sauce was extracted from deer bones. The grilled vegetables included greens, shiitake mushrooms, and eggplant, which were grilled over straw. The silky and tender male deer meat allowed us to savor the umami of the lean meat without any gamey taste, complemented by the aroma of the grilled vegetables.Next was venison katsu (cutlet). To maintain sharpness, they intentionally break the breadcrumbs by hand. These seasoned breadcrumbs were incredibly delicious, making it easy to eat with rice, haha. The venison was rare, and I’ve never had such delicious venison katsu before.Before the meal, we compared cucumbers cut with different knives. While I listened to various explanations while eating, to be honest, I couldn’t really tell the difference, haha.Now, onto the main course. The rice is homegrown, soaked in husks until just before cooking to retain its flavor. Moreover, it seems everyone participates in the process of sorting the grains, which is quite a task, haha. They cook it in both an earthen pot and a copper pot, allowing us to enjoy the differences.The first dish of the meal was shirasu (whitebait) and egg yolk rice. Using freshly laid eggs from 7 AM and Fujimoto's boiled shirasu, along with Mitsuru soy sauce from Itoshima... The fluffy and moist shirasu combined with the rich egg yolk was unbelievably delicious. The flavor of the ingredients was so prominent that soy sauce was unnecessary.The second dish was a hamburger made from wild boar and venison. They made a coarsely minced mixture with some pork belly added, resulting in a hamburger with a steak-like texture! The meatiness is among the best I’ve ever had. The center was rare, with the umami of the ground meat concentrated perfectly. Eating the hamburger with salt at this level is something else...To finish, we had wheat noodles kneaded with hattai flour. In a clear and deep broth made from whole chicken, they served the noodles with homemade menma (bamboo shoots) and bok choy. The texture was surprisingly chewy, and the aroma of the hattai flour wafted through the air. The menma was astonishingly crunchy at this thinness, simply the best.For dessert, we enjoyed ultra-thin slices of mango and ice cream made from self-grown tea leaves. We finished with herbal tea.It was a great meal. This restaurant, focusing on "sharpness," offers a completely new experience. The incredible attention to detail and the unseen efforts and time invested in reaching this level provide an experience that can only be had here. Considering that, I think the price is quite reasonable. The three brothers are all remarkably composed despite their youth, and I’m excited to see what they will achieve in the future. I definitely want to visit again in a different season.*Rating at the time of visit: 4.31 Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026◆Crowd Level◆ I was able to make a reservation online. It’s usually quite busy.◆Parking◆ Available in front of the restaurant.◆Duration of Stay◆ Approximately 3.5 hours.◆Cuisine◆ Dinner course (starting at 4:30 PM)◆Comment◆ This restaurant is located deep in the mountains of Kyoto. It took over an hour by car from downtown Kyoto to get here.The focus here is on the sharpness of the knives, or KIREAJI. This place specializes in using a variety of knives to achieve perfect cuts, resulting in textures that you won’t find anywhere else.This restaurant has taught me the importance of cutting like no other. I highly recommend visiting at least once.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all the "likes," "follows," and "saves" from everyone. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

This restaurant prioritizes "sharpness" above all else.The three brothers teach various knife sharpening techniques and explain their dedication, while their father passionately shares his insights.Here, "sharpness" is not just about knives.They handle everything from hunting deer and boar themselves, considering how to respect and utilize life, which embodies their philosophy of "sharpness."One of their unique features is the Japanese knives crafted by Yusuke Sezaki.They never skip any steps in the process, and during the final seasoning, they play classical music to enhance the quality.Using sharp knives prevents crushing the cells of vegetables, reducing bitterness and off-flavors while enhancing aroma.To preserve the flavors, they primarily use enamel cookware.The fish is sourced from Mr. Fujimoto.He employs a stress-free method of catching, even considering the swimming speed, and if the fish experiences stress, he returns it to the sea.They make their own salt by sailing out to collect seawater.The rice is cultivated from sowing to harvesting, with broken grains meticulously removed one by one with tweezers.They use young chickens and seasoned hens for different purposes.Memorable dishes included:- Dashi (broth made from steamed onion, carrot, and turnip)- Squid, so fresh it was still moving- Charred skin of Isaki (grunt fish) with sansho soy sauce- White sweet sea bream bone broth with freshly harvested wild bamboo shoots- A dish showcasing the texture of vegetables cut with precision- A demonstration of carrot cutting (how much can a regular supermarket carrot be elevated with an ultimate knife?)- Deer and boar shin meat dumplings- Charred young deer meat with freshly dug wild celery- Roasted deer loin with wild garlic aroma- Hand-chopped minced boar and pork hamburgers- Rice topped with a raw egg from young hens- Ramen made from a whole chicken broth, featuring menma from bamboo shoots grown to 2 meters- Ice cream with tea and matchaIndeed, with excellent sharpness, even cutting a carrot transforms its flavor into something incredibly smooth, providing a truly remarkable experience.This restaurant connects the act of taking life, cutting, and savoring, all in a single thread. Less

Here, knives and planes are meticulously adjusted with whetstones for each ingredient. Once a blade is used, it is not used again until it has been sharpened, showcasing a strict commitment to quality. They have around 100 knives on hand, and it is said that they use as many as 50 different knives throughout the course.Their dedication to ingredients is remarkable. The rice, chicken, and herbs are all homemade. They only use game that they have hunted and processed themselves, and they are particular about only using animals that have been caught alive. For seafood, they source ingredients from Junichi Fujimoto, a legendary fisherman.The fourth dish features seafood. This time, we enjoyed fugu, ishidai, and kaminarika. The sashimi, in particular, was breathtaking. The strength of Fujimoto's ingredients combined with NOMI's precise cutting technique resulted in an indescribably smooth texture.The fifth dish, on the upper left, is a carrot. This dish allows you to physically experience the "sharpness" of the knife. The carrot has a unique, crisp texture that you won't find elsewhere, making it a delightful experience. It's also interesting that they chose to use regular supermarket carrots.The sixth dish is a game hamburger. My personal MVP. This wild hamburger is primarily made from boar and venison, but the addition of a bit of pork belly brings tenderness and sweetness, resulting in an extraordinary level of perfection.I may have just updated my record for the best hamburger of my life.The seventh dish, on the lower level, features ice cream and coffee. A simple ice cream made with seawater salt, milk, and black beans. The contrast with the coffee, which was recommended to be enjoyed alternately, was wonderful.The course is priced at JPY 33,000. You can fully indulge in the craftsmanship that obsessively focuses on knives, ingredients, and the overall environment. Although the access is poor, a return visit is definitely on the horizon! Less

I was taken to a restaurant that finally had a reservation for game meat after a long time. First of all, the exterior is incredibly cute! I was excited to see what kind of dishes would come out of such an adorable place. We started with a slice of bonito flakes, and the moment it hit my mouth, the flavor exploded. Then, one dish after another was served, and each one showcased exceptional knife skills. Even though I recognized the ingredients, they felt completely new. The explanations from the owner were clear and informative, making it a great learning experience. The game meat was, of course, delicious, but the vegetables were so exquisite that they could almost be considered the main attraction. The texture of the panko on the cutlet was something I had never experienced before, which was delightful. I was impressed throughout the meal and would love to visit again during a different season. Less

It exceeded all my expectations.This was more than just a meal; it was a complete experience.Each dish was meticulously crafted, from the ingredients to the cooking techniques, aromas, and lingering flavors, making me feel like I was immersed in the world of artisans.What stood out the most were the aged game meat and the fish from Junichi Fujimoto.The strength of the ingredients was evident, but the presentation was also carefully calculated.As I continued to eat, it shifted from "what am I eating" to "what am I experiencing."It’s not about flashy performances.But it certainly leaves a lasting impression.This place is worth the trip to Fukuchiyama.I’m truly glad I came. Less

The only trip I took during Golden Week was a day trip to Fukuchiyama. I was invited to make a reservation at NOMI RESTAURANT, marking my fifth visit in five months. This time, I traveled with three friends from Osaka and Kyoto, taking the express train from Kyoto Station to Ayabe Station, and then a taxi for about 20 minutes to the restaurant. At 1 PM, we ordered drinks and started the course meal! (*^^)o∀*∀o(^^*)♪ Since my last visit was a sushi course, it had been a year since I enjoyed the game meat course. My youngest son, Rinshiro, who was 17 during my first visit, is now an adult, and all three of them have truly become professionals. Their explanations of the dishes and ingredients were confident and poised, reflecting their growth. The food was exceptional, especially the fried dishes, which have become incredibly delicious and more refined with each visit. I was delighted to receive some eggs laid by the chickens they raised from chicks as a souvenir. (*´ω｀*) I can’t take my eyes off their continuous evolution. It was a great meal.< Kireaji x Game Meat Omakase Course > JPY 33,000, tax Included◎ The Ultimate Slice... A slice of genuine Katsuobushi from Sezaki in Makurazaki, shaved to a thickness of 4μ. So thin that you can see through it, it’s the ultimate slice.◎ DASHI 0.8... Enjoying the first dashi made from katsuobushi without any seasoning. A blended dashi that brings out different flavors and aromas based on the knife's edge. First, enjoy it as is. Next, combine it with wild bamboo shoots and local asparagus. The dashi is delicious on its own, but it becomes even better when paired with the ingredients.◎ KIREAJI x Junichi Fujimoto... Fish from Junichi Fujimoto, a master of live fish from Ehime. First, we had sashimi of stone bream and lightning squid, enjoyed with salt and wasabi. Next, we wrapped the back of the stone bream with a mixture of new onions, Japanese radish, and shiso, seasoned with lemon for a refreshing taste. Then, we had sake-steamed gurnard, with a fragrant broth made from its bones. Finally, we enjoyed lightly grilled skipjack tuna, served with sesame and a jelly made from miso, along with wild chives, mitsuba, and sansho. Everything was incredibly delicious, but the skipjack tuna was particularly memorable.◎ Bamboo Shoots and Mountain Vegetables... I had always prized the tender tips of bamboo shoots, but I learned for the first time that the base is actually the most delicious part. They cooked the bamboo shoots they dug up that morning in dashi, seasoned with a bit of soy sauce and freshly shaved katsuobushi. The texture was crunchy yet sweet and incredibly delicious (๑>◡◡ Less

2026.05.03On Children's Day during Golden Week, I visited "NOMI RESTAURANT," a game restaurant run by three young brothers located in the mountains of Fukuchiyama, with four food-loving friends from Osaka and Kyoto.We met at platform 31 of Kyoto Station and took the limited express "Kinosaki 5" on the San'in Line for an hour. After getting off at Ayabe Station, we took a taxi for 20 minutes and arrived at the small restaurant in the forest, 10 minutes before our 1 PM reservation.This was my 9th visit after six months, and I enjoyed watching the cooking process from the front while indulging in:◆ Omakase Course JPY 33,000 - The ultimate slice A single slice of honkarebushi from Sezaki in Makurazaki, 4μ thick - DASHI 0.8 A broth made from katsuobushi before the first dashi, simmered with wild bamboo shoots and local asparagus - KIREAJI x Junichi Fujimoto Sashimi of stone bream and lightning squid from the master of nerve-killing in Ehime, Junichi Fujimoto Stone bream back Wrapped with new onions, daikon, shiso, and lemon Steamed kiji-hata Broth made from bones and flavored oil Lightly grilled katsuo with straw Served with sesame and moromi jelly Mountain vegetables (wild chives, mitsuba, and sansho) - Boiled bamboo shoots and mountain vegetables (warabi and kogomi) Cooked in broth with a little soy sauce and freshly shaved katsuobushi - Chawanmushi Chawanmushi with clams from Miyazu Topped with mitsuba and pea sauce - Carrot x KIREAJI Supermarket carrots transformed by a sharp knife Dried cranberries - Wild boar x vegetables Boar loin and mountain vegetables (celery, warabi, and bamboo shoot tips) simmered together White soup made from boar bones Wontons filled with boar meat and bamboo shoots - Deer and celery Grilled young deer thigh meat with freshly harvested celery dressed in sesame - Deer charcoal Thigh meat from male and female deer Broth made from deer ribs Wild chives, grilled lettuce, fried new onions, and shiitake mushrooms - Discard KIREAJI Female deer loin Torn and flaked breadcrumbs used - A cucumber that doesn't realize it's being cut Cut beautifully with a thin blade and santoku knife Served with Fujimoto's island seaweed vinegar - Boar-deer-pork A hamburger made by finely chopping boar, deer, and Matsusaka pork Homemade Koshihikari rice cooked in a clay pot TKG (Tamago Kake Gohan) Koshia-abura rice cooked in a donabe - Noodles x KIREAJI Homemade noodles made from hattaiko flour cut with a knife Fujimoto's wakame - Sweets Large local strawberries Salt and milk ice cream Lemon peel and Tanba salt beans - Coffee◆ Drinks - Beer: Heartland Bottle 330ml JPY 900 - Japanese Sake: Mimuro Sugi Hanakyun Jun Gin Origarami Unfiltered raw sake JPY 1,600 Noguchi Naohiko Institute Honjozo Sake Unfiltered raw sake JPY 1,800This time, there were four dishes prepared using fish from the charismatic fisherman Fujimoto from Ehime. The spring mountain vegetables and bamboo shoots were incredibly delicious, and I thought this might be the best time to visit NOMI.Every visit brings new discoveries and excitement, and after enjoying plenty of drinks, we returned to Osaka fully satisfied.I look forward to the further success of the three young brothers who won SILVER in the 2026 TABELOG AWARD despite being nominated for the first time.Thank you for the meal! (●^o^●) Less

Two friends from Tabelog, And this time I invited a friend who doesn’t use Tabelog. I’ve been raving about NOMI❣️ NOMI Love, So I suggested we go together. I always rely on Kinako Anko, And she has been taking care of me since the Osaka Expo last summer, So this is my second time being guided by her❣️ I trust her completely, knowing she provides a great experience. We met at Kyoto Station And took the train. A little luxurious outing☆*:.｡. o(≧▽≦)o .｡.:*☆ As always, the handsome Dango brothers, Congratulations on winning the Tabelog Silver Award! They remain humble and are a wonderful family. First, we savored the dashi, Then enjoyed the fish, Of course, it was from Fujimoto in Ehime. The cut was glistening and superb. My friends were already knocked out by the taste❣️ They kept saying how delicious it was! The usual carrots were also a new texture experience for them. Then we had the fresh Katsuo (bonito)❓ It was slightly seared, but it was a first-time experience. So incredibly delicious! The bamboo shoots were freshly dug‼️ I love bamboo shoots. During this season, I usually dig and boil them myself, But I’ve never tasted such delicious bamboo shoots, especially the roots‼️ This was the best bamboo shoot I’ve ever had❣️ Ah, pure bliss. Next, we had the meat. The fried venison has evolved significantly, And it was the best I’ve ever had. It was already delicious before, but now it’s even better—what a surprise! They keep evolving. Towards the end of the menu, We had a hamburger made with venison and boar, With a bit of pork mixed in. They asked about the size— I was already full, so I went with the regular size, While my friend chose the smaller portion. The Tabelog friends decided on the large‼️ Apparently, they had resolved to order the large a few days prior. The final rice dish was incredibly delicious. I enjoyed it plain, Then had it as a TKG (Tamago Kake Gohan) with a fresh egg. That day, we had Koshia-bura rice, Which I tried for the first time. There’s still more noodles to come! Udon made from Hattai flour. For dessert, we had large strawberries, With beautifully cut pieces. And ice cream‼️ It was subtly sweet with a hint of salt—so delicious‼️ Then we enjoyed the coffee, which I heard has also evolved, And my friends were grateful and impressed. We finished our meal completely satisfied, And they immediately wanted to invite their husbands next time‼️ I wonder if I can make a reservation for summer’s conger eel dishes. While discussing this, my daughter and her husband also expressed interest. Oh dear, I haven’t made a reservation yet~ Relying on others. I’ll need to ask for help again. Since it’s the season for lots of eggs, I received some as a souvenir. When I got home, I boiled the eggs, And since I cooked some rice with peas, I made TKG with that. First, I mixed the egg whites with the rice, Then added the yolk later, just a pinch of salt. The NOMI eggs were incredibly delicious❣️ The food, atmosphere, and the three brothers are all wonderful. They are serious, sincere, and cool, And every time, there’s something new and evolving. I’m looking forward to what’s to come. ◆Omakase Course JPY 33,000 Ultimate slice: 1 piece of Honkarebushi from Sezaki in Makurazaki, 4u thick. Dashi 0.8: A broth made from katsuo (bonito) flakes before the first dashi, simmered with wild bamboo shoots and local asparagus. KIREAJI x Junichi Fujimoto: Sashimi of Ishidai (stone bream) and Kaminari-ika (lightning squid) from Junichi Fujimoto, a master of nerve-tightening in Ehime. Ishidai’s back side, Wrapped with new onions, Japanese radish, shiso, and lemon. Kijihata (Japanese seabass) steamed in sake, With broth made from its bones and flavored oil. Lightly seared Katsuo, With sesame and moromi jelly. Wild vegetables (wild chives, mitsuba, and sansho). Boiled bamboo shoots and wild vegetables (Tokogomi). Simmered in dashi with a bit of soy sauce and freshly shaved katsuo flakes. Chawanmushi (savory egg custard) With clams from Miyazu, topped with mitsuba and pea sauce. Carrots x KIREAJI: Supermarket carrots transformed by the sharpness of the knife. Dried cranberries. Inoshishi x vegetables: Simmered inoshishi loin with wild vegetables (seris, bracken, and bamboo shoot tips). White soup made from inoshishi bones. Wontons filled with inoshishi meat and bamboo shoots. Shika-seri: Grilled young deer thigh with freshly picked seri in sesame dressing. Shika-tan: Thigh meat from male and female deer, With broth made from deer ribs. Wild chives, grilled lettuce, fried new onions, and shiitake mushrooms. Sute KIREAJI: Loin from female deer, Using hand-torn breadcrumbs. A cucumber that doesn’t realize it’s being cut— When cut well, it tastes better. The difference in cutting with a thin blade and a Santoku knife, Served with Fujimoto’s island seaweed vinegar. Inoshishi-shika-tetsu: A hamburger made by finely chopping inoshishi, shika, and Matsusaka pork. Homemade Koshihikari rice cooked in a clay pot. TKG: Koshia-bura rice cooked in a donabe. Noodles x KIREAJI: Homemade Hattai flour noodles cut with a knife. Fujimoto’s wakame seaweed. Sweets: Locally grown large strawberries. Salt and milk ice cream. Lemon peel and Tanba salt beans. Coffee. For drinks: Beer, Heartland. Two glasses of Japanese sake. Red wine. Less