Yukimoto Iida

This is a must-visit restaurant that is worth the trip to Nagano. The charm lies in enjoying seasonal mountain and river delicacies that are hard to find elsewhere. I was particularly amazed by the cooking method that allows you to enjoy the whole sweetfish. The eel tasting experience was also fantastic, as you can appreciate the differences between each type.Not only the food, but the calm atmosphere and space are wonderful, making me think, "I want to travel to Nagano just to dine here." This is a favorite spot I would love to visit again in a different season. Less

Summer in Iida, Shinshu.This is my long-awaited return to Yukimoto to savor the flavors of summer.Here are the dishes and drinks I enjoyed, as far as I can recall:(Note: The images may not be in order)(1) Appetizer- Moromizuna (Japanese waterleaf) ohitashi- Grilled plum, roasted like eggplant, served with homemade sweetfish anchovy and tsurumurasaki (a type of edible plant)- Quail egg with onsen egg style, served in a broth made from local crayfish, topped with crayfish meat and arare (rice crackers)- Sweetfish sushi- Green plums, cooked in syrup- Salted squid, a soul food, with pickled cucumber- Vinegar pickled traditional vegetable, Shigeko eggplant, with its tough skin removed- Wine: Kido Winery White- Sake: Junmai Ginjo, Sarukura no Izumi (喜久水)◎ The use of crayfish (Ecrevisse) as an ingredient is quite interesting, reminiscent of French cuisine. In Japanese cooking, the natural flavors of the ingredients shine through beautifully!(2) Soup- Covered with a shara leaf.- A clear soup made from natural amago (wild sweetfish) caught in mountain streams, combined with kombu broth, featuring grilled amago fillet. The slippery texture of the amago is complemented by local mushrooms, iguchi.(3) Sashimi- Tenryu sweetfish (a brand from Iida)- Since it’s farmed, it’s safe to eat raw. The fish was just swimming moments ago, with its innards, head, and tail removed, served as sashimi. Enjoyed with vinegar soy sauce and sudachi (Japanese citrus).◎ The knife skills are incredibly delicate and uniform, making it almost a shame to eat...- Wine: Northern Alps Vineyard Chardonnay White 2021(4) Oyaki (Japanese dumpling)- Summer bear meat, which is lean with less fat, paired with locally made caciocavallo cheese from grass-fed Jersey cows. Enhanced with tomato and pickled garlic for acidity.◎ The skin is fantastic. When you bite into it, all the ingredients come together in a delicious harmony. I want to order more and take some home!(5) Koya tofu with celery (a highland vegetable from Nagano)- Koya tofu cooked in celery broth, wrapped in celery sauce.◎ At first glance, it looks like yuba (tofu skin), with a refined shape. When you take a bite, the fluffy and tender koya tofu absorbs the flavor of the celery, making for a delightful palate cleanser.(6) Simmered sweetfish- They mentioned they won’t be serving grilled sweetfish this summer. Instead of a sweet glaze, it’s gently seasoned and simmered slowly. It’s prepared so that you can eat the head and bones as well. Finished with homemade ponzu for simmered sweetfish, topped with sansho (Japanese pepper) paste.◎ You can eat it whole without any hindrance. The bitterness of the innards, the acidity of the ponzu, and the astringency of the sansho all come together in a gentle, rounded flavor.(7) Watermelon- Watermelon from the Matsumoto city Hata district, a famous area for watermelons, served with natural Japanese mint jelly.◎ A palate cleanser, refreshing the taste left from the sweetfish.(8) Grilled eel, two types for comparison.- Before grilling, the skewered eel is presented.◎ At first glance, they look the same. I wondered if I could tell the difference...The chef assured me, "Don’t worry."The beautifully grilled eel was served.The difference was clear, and I discovered that I preferred the firmer, muscular type. When I told the chef, he smiled, "See?"The best grilled eel.I’m grateful for the chefs who diligently carry the hot charcoal.- Sake: Mizuo Special Junmai Sake(9) Reconstructed natural sweetfish served as spring rolls.(10) Mushrooms and venison- Grilled summer porcini mushrooms and venison tongue, served with porcini sauce on the side.◎ When you bite into it, the umami bursts forth.- Red wine: Anthill Farms Pinot Noir Sonoma Coast 2023◎ The impressive fruitiness and juiciness pair well with the venison tongue.(11) Natural eel- Fried eel, junsai (water shield), and passion fruit, combined into one dish, served in a cool glass bowl.- The chef recommends pairing it with a glass of draft beer.(12) Corn- I was away from the table, so I’m not sure of the details.- A very impressive cold soup packed with the juicy sweetness of corn.◎ It’s clear that this flavor can only be achieved by thoroughly extracting the essence of corn without skimping on effort.Before the next dish, there was a fullness check, and they adjusted the portion of rice dishes accordingly.(13) Zaza- A type of wheat noodle traditionally eaten in Matsumoto, known for its elasticity.- Served with sweetfish sauce and topped with green perilla sauce.- Enjoyed well mixed.◎ Not pure white, but a color similar to 80% buckwheat noodles, with a medium-thin texture. Smooth and delicious.(14) Eel rice- A thick, impressive grilled eel kabayaki served over freshly cooked rice from a clay pot.- The shiny white rice topped with glossy, beautiful eel...◎ The deliciousness of the eel rice is concentrated in a single bowl, and I finished it in no time.The leftover rice was made into eel onigiri for a late-night snack!The sauce soaked in, with sansho grains adding an accent to the triangular onigiri topped with eel, delicious because it was served cold.(15) Milk gelato- Made from the milk of the same Jersey cows used for the oyaki filling. A blend coffee made by a local coffee shop in Iida pairs well with this gelato, served with coffee jelly. Seasonal peach jelly adds fragrance.Gelato × coffee jelly × peach◎ Enjoying the combination and seasonal flavors in a sweet treat.◎ A world where you can savor seasonal flavors from various angles, unique to Japanese cuisine. At Yukimoto, I felt they seamlessly incorporate unconventional ingredients that you won’t find elsewhere.The chef himself grew up in the city, while his wife, raised in a nature-rich environment, comes from a family that cherishes Shinshu’s local cuisine and home cooking. The oyaki inspired by her roots has become a specialty, creating a unique charm that is both edgy and comforting.The dishes extract the flavors of the ingredients straight to their essence.Warm-hearted, refined service.I was thoroughly satisfied with summer at Yukimoto.It’s a bit far, but I’ll definitely return in a different season.It was a great meal! Less

I had been wanting to visit Yukimoto for a while, and finally made it there.The chef trained at Shofukuro in Tokyo, and you can certainly feel that expertise in every aspect—from the presentation to the cooking technique and flavor composition, everything is executed with precision, showcasing a high level of craftsmanship in traditional Japanese cuisine.However, the true charm of this restaurant lies not in merely replicating Kyoto-style or kaiseki dishes with that skill.The value comes from how the chef elevates local ingredients, such as Shigeko eggplant, salted squid, amago trout, iguchi mushrooms, summer bear, and tenryu sweetfish, into exquisite dishes through his own interpretation.On this occasion, I enjoyed a course centered around sweetfish, but instead of the usual salt-grilled preparation, the chef presented it in various forms: grilled with the back fillet, simmered, in nanban-zuke (sweet and sour marinade), as spring rolls, in sweetfish rice, and with liver somen noodles, all highlighting the allure of sweetfish in diverse ways.What particularly stood out was the sweetfish chazuke (rice in broth). While the sweetfish broth had a slightly wild flavor on its own, combining it with rice and adding the liver created a beautiful harmony, transforming it into a complete dish centered around "sweetfish."Another surprise was the juice made solely from freshly harvested corn. It was a pure expression of the ingredient's natural sweetness and aroma, making me feel that it was worth coming to Iida just to taste this.The chef is very humble and has an impressive attitude of continuous learning. At the same time, I feel he should have more confidence in showcasing his own creations.Rather than aiming to be a renowned restaurant in the city, if he deepens the unique culinary offerings that can only be born in Iida, this place will become even more one-of-a-kind.I definitely want to return in a different season. Less

1,599 characters ★I traveled from Tokyo to Nagano Prefecture.I revisited this restaurant (4.57) with various requests, including catfish. One of my companions praised the grilled catfish with skin as the highlight of the day, but for me, the star was the eggplant. The owner prepared special ingredients like soft-shelled turtle, wild eel, and wild sweetfish, and while he seemed overwhelmed, it is precisely by elevating such humble ingredients to extraordinary flavors that a true culinary establishment proves its worth.01. Hassun01-1. Morokheiya Ohitashi with homemade grain mustard01-2. Grilled and peeled plum with sweetfish anchovy and tsurumurasaki01-3. Quail onsen tamago with crayfish dashi sauce and minced meat, arare01-4. Simmered green plums in syrup01-5. Tenryu sweetfish sushi01-6. Cucumber and salted squid with sake lees01-7. Traditional vegetable Shigeko eggplant in vinegar02. Natural amago and amitate soup (dashi made from kombu and amago)03. Grilled catfish from Nagiso with umeboshi-infused roasted sake and fresh wasabi04. Summer bear oyaki (filled with tomato, garlic chives, and cheese from Hiraya Jersey milk)05. Asahimatsu high-quality tofu cooked in local celery dashi with celery sauce06. Grilled natural eel (400g) from Hamana Lake with fresh wasabi and Yamakita village salt07. Simmered sweetfish (Tenryu sweetfish, sansho pepper, sweetfish ponzu)08. Matsumoto watermelon with natural Japanese mint jelly09. Cold simmered dish (Shigeko eggplant, pumpkin, and winter melon rolled in shin-dama)10. Grilled soft-shelled turtle (farmed from Takayama village) with sautéed yamadori mushrooms, turtle miso, and sauce from red yamadori mushrooms11. Natural eel from Hamana Lake in nanban-zuke with junzai from Shinano town and passion fruit12. Reconstructed spring rolls made with natural sweetfish caught in a nearby river13. Freshly squeezed juice made from 100% morning-harvested corn14. Freshly harvested corn15. Meal15-1. Natural sweetfish dashi (can be changed to katsuobushi ochazuke)15-2. Cucumber with mustard pickles15-3. Sweetfish rice15-4. Simmered catfish15-5. Handmade sweetfish udon15-6. Chiyo Maboroshi pork tenderloin cutlet curry with extra cutlet, garlic chive pickles, and sauce (can be changed to sauce katsu-don)16. Homemade mizu-yokan | Warm green tea17. Waffle monaka sandwiched with plum syrup and yogurt-style ice cream made from milkThe catfish, grilled to a crispy skin, looked just like black rockfish. It had an incredible richness similar to black rockfish, but the firmness of the flesh was on another level. It reminded me of the taste of eel tataki. The flavor of the skin was strikingly fresh, making it the highlight of the day. I enjoyed it with umeboshi-infused roasted sake, but it would also be great simply with salt.The oyaki was made with summer bear. Compared to winter bear, it may have less fat, but the red meat was delicious. The combination of Jersey milk cheese and tomato created a harmonious flavor.While the grilled Tenryu sweetfish was a staple at this restaurant, this year they decided not to serve sweetfish grilled with salt. Regarding the rice, the one I had from the Nebagawa river in 2019 had a much stronger aroma, but the "spring rolls" made by reconstructing the head, bones, and flesh were a new summer specialty of the restaurant.It seems that the purple yamadori mushrooms were not available even at this restaurant, but the requested "grilled soft-shelled turtle" was as wonderful as ever. The light fat burst with intense umami.As for the natural eel, I have become a fan of tubular grilled eel over white grilled eel, but the white grilled eel here, grilled to perfection, continues to surpass the best restaurants. The "nanban-zuke" paired with junzai and passion fruit left an even better impression than the white grilled eel.The freshly harvested corn, which can be eaten raw, was outstanding. One of my companions, who carries a sugar meter, measured it at 19 degrees. This sweetness rivals that of peaches, making it more like a fruit than a vegetable.The Chiyo Maboroshi pork tenderloin cutlet was crispy on the outside while the meat remained moist and tender. It was even better than what I had at the top katsu restaurants. Even the tightly set mizu-yokan and other desserts were exceptional, showcasing the restaurant's excellence, which has earned it the Tabelog Gold Award for three consecutive years. Less

Nearest Station: 3-minute walk from Iida StationTotal Amount: JPY 56,500Located in Iida City, Nagano Prefecture, this renowned restaurant elevates local ingredients to the highest level of Japanese cuisine. It has been awarded Tabelog GOLD for three consecutive years and ranks 5th in Japan for Japanese cuisine.From Tokyo, it takes about 4 hours by express bus from Shinjuku, and 2 hours from Nagoya. Given how difficult it is to reach Iida City, achieving such a reputation is a testament to their considerable effort.This time, I enjoyed summer Japanese cuisine that can only be found here.◯ Hassun (Seasonal Appetizer)- Moromizuyaki (blanched molokhia)- Grilled plum with anchovy and vine purple- Quail egg prepared as a soft-boiled egg, flavored with dashi made from Japanese crayfish, which is usually a pest. This was my first time trying it!- Ayu sushi (sweetfish sushi)- Shigeko eggplant, a rare traditional vegetable grown around Iida City- Cucumber with salted squid (a local dish from Nagano)- Green ume (plum)◯ Nimono (Simmered Dish)- Amago (a type of trout) and Ikuchi (eel)The amago is paired with a type of mushroom known for its sliminess.◯ Sashimi- Catfish sashimi, with the skin lightly grilled.This was my first experience with catfish sashimi.It had zero fishy taste and was delicious, served with a sauce made from ume (plum) and roasted sake.◯ Oyaki (Stuffed Dumpling)- Oyaki, a local dish from Nagano, is available year-round. This time, it was paired with cheese made from Jersey cow milk and black bear.The moment it touched my mouth, it was incredibly delicious!!Absolutely the best!!!◯ Tofu with Celery- Nagano is one of Japan's leading celery-producing regions.Iida City is also known for its high-quality tofu.This silky and flavorful tofu highlights the aroma of celery.◯ Grilled Eel- A comparison of two natural eels grilled in the garden.Even if they come from the same river, the taste can vary slightly between individuals.This was a tasting of the two for comparison.◯ Simmered Ayu- When it comes to ayu, grilled salt is the classic preparation.Alternatively, it can be sweetly simmered.This method allows you to enjoy the fish in its entirety, and it was very tender, allowing me to eat from head to tail.◯ Palate Cleanser- Watermelon with mint jelly.◯ Deer Tongue with Porcini Mushrooms- The tongue is delicious, but the porcini is particularly good.The umami that bursts forth is irresistible.◯ Fried Eel with Junsai and Passion Fruit- An interesting combination, with a good balance of acidity, texture, and umami.◯ Takiawase (Simmered Vegetables)- A combination of pumpkin, eggplant, and winter melon wrapped in a shidamaki (rolled dish). The cold temperature allows the flavors to stand out.◯ Ayu Spring Roll- Using delicious ayu from the region, it was made without any unnecessary additions, just as it is.◯ Cold Soup- Corn soup is served at many places, but this one is pure corn.No salt or sugar added, so the sweetness of the corn comes through clearly in the aftertaste.◯ Unadon (Eel Rice Bowl)- The liver of the eel was included for everyone.I had a second helping of rice!◯ Ayu Soba- The broth is made by straining ayu.◯ Katsu Curry- This tonkatsu (breaded pork cutlet) is made from the rare Chiyo Maboroshi pig, which is only produced at Okamoto Farm in Iida City, Nagano Prefecture. It has a sweetness in the fat without being greasy.◯ Mizu Yokan (Water Jelly)◯ Ume Yogurt Monaka (Wafers)The owner, Mr. Ogihara, along with his wife and all the staff, provided exceptional service.The hospitality was very well-trained.Although it’s far, I would love to visit this renowned restaurant again.It was a great meal! (＾∇＾) Less

Revisit. This is my fourth time.Located in Iida City, Nagano Prefecture, just a short walk from Iida Station.A Japanese cuisine restaurant.My companion made various requests, and we opted for the omakase course.We also enjoyed some local beer and Japanese sake, with a total bill of JPY 59,800.In my previous visits, I had the game meat course.This time, it was the summer course, which was my first experience with it.(Interestingly, my first visit 11 years ago was also in the summer!)As summer arrives, it’s natural for the ingredients to change dramatically.The cooking methods and seasonings also shift significantly, showcasing a summer theme.The overall flavor profile of the dishes is lighter, with minimal salt usage,allowing the robust flavors of each ingredient to shine through,resulting in a very unique taste without being masked by salt.As a result, the dishes were quite adventurous and bold.They weren’t innovative but rather traditional Japanese cuisine with a daring twist.It was interesting.However, given the price range, I felt there was a desire for something truly exceptional.The grilled catfish was an experience unlike any I’ve had before and was incredibly delicious.Here’s a summary of the course. I was quite full.(1) Hassun (1-1) Morohiya Ohitashi (1-2) Charred and peeled plum (1-3) Quail egg onsen tamago (1-4) Simmered green plum in syrup (1-5) Tenryu sweetfish sushi (1-6) Cucumber and salted squid with sake lees (1-7) Shigeko eggplant in vinegar(2) Natural amago trout and amitate soup(3) Grilled catfish(4) Summer bear dumpling(5) Asahimatsu koya tofu cooked in local celery broth(6) Grilled natural eel, 400g(7) Simmered sweetfish(8) Matsumoto watermelon(9) Cold simmered vegetables(10) Grilled soft-shelled turtle(11) Namban-zuke of natural eel from Hamana Lake(12) Reconstructed spring rolls with natural sweetfish(13) 100% freshly squeezed corn juice(14) Freshly harvested corn(15) Meal (15-1) Natural sweetfish broth (15-2) Cucumber with mustard (15-3) Sweetfish rice (15-4) Simmered catfish (15-5) Hand-made sweetfish udon (15-6) Chiyo Maboroshi pork tenderloin katsu curry(16) Homemade water yokan(17) Yogurt-style ice cream with plum syrup and milk sandwiched in a waffle monakaBelow are my brief impressions of the dishes.Feel free to skip this as it’s just a personal note.(1) HassunThe hassun was diverse and intricate, which was interesting,but in terms of standout individual items, the following two were exceptional: (1-6) Cucumber and salted squid with sake lees (1-7) Traditional vegetable shigeko eggplant in vinegarThese were simply prepared, but the quality of the ingredients and cooking techniques shone through.(2) Natural amago trout and amitate soup (broth made from kombu and amago)The amago was lightly grilled to remove its sliminess, while the amitate had a slight sliminess that complemented the amago.The amago flesh crumbled easily, spreading its umami flavor.The broth was a strong combination of kombu and amago, resulting in a rich umami.(3) Grilled catfish from Nagiso with ume paste and wasabiThis was a flavor of fish I had never experienced before. What is this? It’s hard to compare to anything else.If I had to describe it, it felt like grilled eel with skin on, but it was different.It had a deep, rich flavor.It wasn’t watery, so the flavor hit my taste buds directly,allowing me to experience the catfish’s umami in a straightforward manner.(4) Summer bear dumpling (with tomato, garlic chives, and cheese from Hiraya Jersey milk)Yukimoto’s dumplings are always delicious, but this time it was the best I’ve had.Being summer bear meat, it was low in fat but not dry, with a vibrant umami.This was likely due to the chef’s expertise in handling bear meat.The addition of Jersey milk cheese added richness to the bear meat,and the combination was excellent.(5) Asahimatsu koya tofu cooked in local celery broth with celery sauceThis dish aimed to highlight the flavor of celery broth.Celery broth is usually quite strong, but it felt restrained here.It had a fresh green quality, possibly using some celery leaves, which added a subtle accent.(6) Grilled natural eel, 400g, from Hamana Lake with wasabi and salt from Ohkura VillageThis was a sizable, thick eel, grilled over charcoal.The skin was beautifully charred, and the fat was rendered well.The flavor was concentrated in the flesh, as it was a summer natural eel.The texture was surprisingly different even though the parts were not far apart.Was it due to the individual fish or the grilling technique?Both eels used had different textures, so it was likely the grilling method.(7) Simmered sweetfish (Tenryu sweetfish, sansho pepper, sweetfish ponzu)The simmering sauce was delicious. It was distinctly different from other restaurants’ sweetfish.It wasn’t overly salty, and it had a refreshing quality that complemented the sweetfish.As a result, the sauce melded with the sweetfish.When biting into the sweetfish, the sauce burst forth, bringing out the fish’s umami and bitterness.It was delicious.(9) Cold simmered vegetables (shigeko eggplant, pumpkin, and winter melon)The unique flavor of the traditional vegetable shigeko eggplant was delightful.I personally enjoy eggplant, and I feel like I’ve had it at various places this year.The cold broth from the simmered vegetables became even more delicious as it passed through the eggplant, soaking into my body.(10) Grilled soft-shelled turtle (farmed soft-shelled turtle from Takayama) with sautéed matsutake mushroomsThe soft-shelled turtle had a firm texture and rich flavor.The meat around the bones was also delicious, and I savored every bit.While soft-shelled turtle is delicious in soup, grilling concentrates its flavor.I haven’t had much experience with grilled soft-shelled turtle, but this was on par with the one I had at "Isoda."The large sautéed matsutake mushrooms were also impressively delicious.(11) Namban-zuke of natural eel from Hamana Lake with junmai from Shinano Town and passion fruitThis was the namban-zuke made with the natural eel from (6).It seemed like the frying had further reduced the fat.The sweetness and acidity of the namban-zuke, combined with the sweetness and acidity of the passion fruit, seemed to overshadow the eel’s inherent flavor.I apologize if my opinion is not very helpful, as I tend to prefer more traditional flavors with eel.(12) Reconstructed spring rolls with natural sweetfish caught in a nearby riverThese were spring rolls with sweetfish.They were shaped like a whole sweetfish, but with a clever technique to retain the flavor of the innards, literally "reconstructing" the sweetfish.Wrapped in spring roll skin and fried like dumplings, the moisture was locked in, preserving the sweetfish’s texture and bitterness.However, the aroma leaned more towards the innards, which gave a slightly negative impression.The spring roll skin was not rolled but rather wrapped around the sweetfish, requiring the ends to be sealed,resulting in a thicker, crispier texture that clashed with the sweetfish’s bitterness.While the attempt was interesting and the sweetfish was delicious, it felt a bit wasted.(13) 100% freshly squeezed corn juiceThis juice was made from raw corn without any heat.It has a sweetness similar to fruit, making it a sweet drink.(14) Freshly harvested cornThis was the same corn from (13), just presented as is.I found it sweeter than the juice. It was interesting.It reminded me of the time I harvested corn in a field in Misaki on the Miura Peninsula about 30 years ago,and the taste of biting into freshly picked corn.(15) Meal(15-3) Sweetfish riceThe bitterness of the sweetfish permeated the rice, giving a strong impression of bitterness.It reminded me of the refined sweetfish rice from "Makimura."(15-5) Hand-made sweetfish udonThe bitterness of the sweetfish continued.(16) Homemade water yokanThis was a loose type with a high moisture content.(17) Yogurt-style ice cream with plum syrup and milk sandwiched in a waffle monakaThe acidity of the plum syrup gave it a yogurt-like flavor. It was interesting. Less

RevisitDuring my last visit (in December of last year), I requested three ingredients: catfish, soft-shelled turtle, and loach. Except for the loach (which has become increasingly rare due to the retirement of specialized fishermen), the restaurant responded with remarkable dishes.The dishes served were:1. **Appetizer (Hassun)** - Stewed molokhia with grain mustard - Plum, ayu anchovy, and vine purple - Quail egg with warm sauce and crayfish, topped with crispy rice crackers - Stewed green plums in syrup - Ayu sushi - Salted squid with cucumber in sake lees - Pickled shigeko eggplant 2. **Soup** - Dashi: Amago (sweetfish) + kombu - Main ingredient: Amago - Accompaniment: Choko (Ikuchi: mushroom) 3. **Sashimi** - Main ingredient: Grilled catfish from Nagiso - Garnish: Cucumber - Condiment: Fresh wasabi - Served with grilled sake with plum paste 4. **Main Dish** - Summer bear cub with tomato puree, pickled shallots, and a "oyaki" filled with Hirayama village Jersey beef caciocavallo 5. **Intermezzo - 1** - Koya tofu with celery sauce 6. **Bowl Dish** - Comparison of grilled natural eel from Hamana Lake 7. **Side Dish** - Stewed natural ayu with special ponzu sauce and sansho paste - Matsumoto watermelon and Japanese mint jelly 8. **Chilled Bowl** - Cold simmered shigeko eggplant, pumpkin, and winter melon rolled in a shita-maki 9. **Additional Side Dish** - Grilled soft-shelled turtle, sautéed red-capped scaber stalks, and two types of paste sauces (soft-shelled turtle liver + Shinshu miso, red-capped scaber stalks) 10. **Intermezzo - 2** - Eel nanban-zuke, giant water shield from Shinano town, and passion fruit sauce 11. **Main Course** - Reconstructed ayu spring rolls 12. **Palate Cleanser** - Freshly harvested corn juice 13. **Rice Dish** - Rice cooked with natural ayu, ayu dashi udon, white rice, and Chiyo-maboroshi pork tenderloin cutlet curry - Ayu dashi - Pickles - Side dishes: Stewed catfish and Chiyo-maboroshi pork tenderloin cutlet 14. **Dessert** - Special water yokan made by the owner 15. **Sweets** - Special yogurt ice cream with plum syrup sandwiched in a waffle monaka The stay lasted about three hours. I enjoyed two glasses of the summer staple, "Kanon no Mori" craft gin with finger lime soda, bringing the total to just under JPY 60,000. Once again, it was an exceptional dining experience.Here are my impressions of the dishes:- **1. Ayu Sushi**: The grilled sweetfish from Tenryu is lightly vinegared, making it superior to natural ayu.- **3.**: The umami was incredibly impactful. Among the seafood I’ve had this year, I’ve had: - Eel: Shabu-shabu - Catfish: Grilled - Amago: Grilled All of them are slippery types... By the end of the year, I hope to add tempura eel to this lineup of four kings? The grilled sake with plum paste was surprisingly better with my own seaweed salt than with the fresh wasabi.- **13.**: Including the stewed catfish, I felt like I witnessed B-grade ingredients being elevated to S-grade cuisine.- **4.**: The summer bear cub version added to the "oyaki" series last year. Last year, the meat was dry, but this time, it was made with high-quality milk costing JPY 3,000 per liter, which resolved the issue. It has become a signature dish on par with the winter wild boar "oyaki," giving an impression of tenfold improvement.- **7.**: The stewed ayu was cooked to perfection, with no bones to be felt at all. The addition of watermelon was a nice touch. The intense flavor of Japanese mint (hakka) was on par with the Ohoro mint gin produced by Hakkaijyo in Niseko.- **11.**: This dish has also been around since last year. The handling of the internal organs has improved significantly, and as you eat, they ooze out, clearly indicating an upgrade.- **13.**: The rice dish was so exquisite that it made me moan with delight. It might be the best I’ve ever had? The ayu dashi chazuke was also delicious, and the ayu dashi udon has been upgraded from last year's ramen. I prefer this version.The owner mentioned that he went to Shimane to eat ayu dishes in early summer and revised the summer course. I hope he continues to explore further. Less

This time at Yukimoto, I had the Chiyo Gendot Special. Recently, there has been an increase in delicious brand pork, but this one truly stands out. However, it seems that if things continue as they are, they might go out of business. While the loin and tenderloin sell well at good prices, other cuts are left unsold. It would be great if someone could buy the whole pig, but even with the rise of many excellent tonkatsu restaurants, only the premium cuts are in demand. Unlike large companies, small businesses struggle to effectively manage the supply chain from slaughter to distribution. I spoke with a producer that day, and if anyone is interested in investing or purchasing in bulk, please reach out directly.Chiyo Gendot pork is characterized by its gentle aromatic fat and moist, flavorful meat, making it incredibly delicious. This time, I truly enjoyed this pork.◆ Appetizers: - Morokheiya (Jew's Mallow) Ohitashi - Grilled Plum with White Sesame - Chiyo Gendot Pork Ham with Green Beans and Ume Paste - Gohei Mochi - Eggplant with White Squid - Green Plum Syrup◆ Chiyo Gendot Pork Head Soup◆ Chiyo Gendot Pork Chuck Eye Roll Cold Shabu-Shabu with Watercress, Myoga, and Finger Lime◆ Manganji Pepper Rolled Meat with Tomato Stew◆ Watermelon with Japanese Mint Jelly◆ Chiyo Gendot Pork Chuck Eye Roll with Porcini◆ Chiyo Gendot Pork (various cuts) Grilled Yam Stalks◆ Chiyo Gendot Pork Fried Head◆ Chiyo Gendot Pork Rib Roast and Tonkatsu◆ Chiyo Gendot Pork Menchi Katsu◆ Shinoda Roll with Eggplant and Pumpkin◆ Grilled Chiyo Gendot Pork Feet◆ Freshly Squeezed Corn◆ Offal and Vegetable Hot Pot◆ Handa Somen Noodles◆ Shumai◆ Curry Rice◆ Umeboshi Yogurt Monaka Less

After six months, I returned to Yukimoto.This time, I stayed overnight at Yukimoto.So, I was able to enjoy a leisurely dinner.This time, it was sweetfish.Along with the sweetfish, there were also delicious dishes like corn and summer bear dumplings.It seems they are continuously working hard to improve, and every time I visit, the food is exceptionally delicious.I want to have the sweetfish somen again.Breakfast was a proper morning meal.I felt happy from the start of the day.Next time, I look forward to autumn. Less

I visited Yukimoto, a renowned Japanese restaurant in Iida City, Nagano Prefecture, for the first time in eight months, making a reservation for noon on a holiday. This time, I wanted to experience the summer offerings of Yukimoto, just like last year.**Atmosphere of the Restaurant** Nestled between the Central and Southern Alps, Yukimoto exudes a serene yet warm ambiance. The restaurant features a calming Japanese decor that radiates understated elegance. Diners can enjoy the chef's craftsmanship up close at the counter, while private rooms offer a tranquil space for conversation. It’s a place that feels special enough to make you want to travel just to dine here, perfect for important anniversaries or gatherings.**Kaiseki Highlighting Local Bounty** Despite being located in landlocked Shinshu, Yukimoto never makes you feel at a disadvantage. The restaurant focuses on seasonal ingredients from the region, such as mountain delicacies, river fish, and local vegetables and fruits. They carefully source any necessary seafood, creating a kaiseki that emphasizes subtraction rather than addition. Each dish, from the seasonal soups to the eight delicacies, tells a story of the land, embodying the essence of "only at this time and place."**Craftsmanship and Uniqueness** While rooted in traditional Japanese culinary techniques, the restaurant's approach is refreshingly flexible. Dishes like the carefully prepared game meat, such as bear, are transformed into hamburgers or light accompaniments, showcasing respect for local food culture and a spirit of innovation. The seasoning is delicate, relying on citrus and fermentation for flavor without heaviness, leaving a refreshing aftertaste that lingers until the last bite.**A Perfect Place for Celebrations** The courses are tailored to the season and occasion, ranging from casual lunches to elaborate kaiseki dinners paired with carefully selected sake and wine, enhancing the appeal of the dishes. Conveniently located within walking distance from Iida Station, stepping through the restaurant's door transports you away from the daily hustle, allowing you to focus entirely on the meal. It’s a representative establishment of Southern Shinshu, ideal for special occasions or as a treat for oneself.**~Omakase Course~** ⚫︎ Eight Delicacies → Mallow with Grain Mustard → Grilled Plum with Homemade Anchovy and Okawakame → Uchida Crayfish and Quail → Green Plum → Ayu Sushi → Homemade Konjac with Mustard Vinegar → Salted Squid with Cucumber and Summer Miso Salad, a local dish from Iida ⚫︎ Soup → Wild Amago Trout and Amita Mushroom This soup evokes the rivers during the rainy season, with a delicate broth that captures the essence of Iida's nature.⚫︎ Sashimi → Tenryu Ayu Sashimi This dish, enjoyed last year as well, showcases the skillful technique of sashimi preparation without the fishy taste, allowing the flavor of Tenryu Ayu to shine.⚫︎ Oyakis → Summer Bear with Cabbage and Tomato Unlike the fatty bear, this dish is refreshing, with a rich flavor characteristic of lean meat.⚫︎ Simmered Dish → Celery Broth with Iida's Koya Tofu This dish, also enjoyed last year, features Koya tofu, which is produced in Iida. The strong umami of the celery broth is absorbed well by the tofu, making it delicious.⚫︎ Simmered Ayu → A new creation for this year. Instead of sweetened simmering, this dish allows you to enjoy the ayu whole, with its rich flavor and a pleasant bitterness from the liver.⚫︎ Palate Cleanser → Watermelon and Japanese Mint The jelly made from Japanese mint and the sweetness of watermelon refresh the palate.⚫︎ Grilled Eel → Grilled Natural Eel This grilled eel is among the best I've ever had, with rich flavors from the fat and skin.⚫︎ Stewed Vegetables → Pumpkin, Eggplant, Winter Melon Each ingredient is simmered separately before being served together, showcasing the fragrance of yuzu.⚫︎ Game → Fresh Porcini Mushrooms and Venison Tongue The texture and umami of the porcini mushrooms are so strong that they could be mistaken for abalone, making it an exquisite dish.⚫︎ Corn Soup → Made from freshly harvested corn, this is more like corn juice than soup.⚫︎ Grilled Eel Kabayaki → The main dish is grilled eel kabayaki, which I also had last year. This year, the eel was even more flavorful and fatty, and I thoroughly enjoyed a full bowl. It was truly exceptional.⚫︎ Ayu Somen → Finally, the ayu somen. The broth, infused with whole ayu, clings beautifully to the somen, allowing the flavor of the ayu to shine through. A perfect ending.⚫︎ Dessert → Homemade Mizu Yokan and Plum Yogurt Ice Cream The plum yogurt ice cream, made with plum vinegar and milk, leaves a fragrant plum flavor at the end. The dessert was also exquisite.Once again, the presentation, aroma of the broth, seasonal fragrances, comfort, and conversations with Mr. Hagiwara and the proprietress engaged all my senses, making for a delightful experience. Yukimoto transforms dining into a memorable journey.I look forward to visiting again when I’m in Iida City, Nagano Prefecture. Less

I finally made it here.This is the award-winning GOLD restaurant in Nagano.You can really feel the chef's dedication to creating unique dishes that you can only enjoy here, especially since it's a bit hard to get to.I had the ayu (sweetfish) course, and I was truly impressed by how many different ways you can enjoy ayu.The dish featuring the texture of the bones, called segoshi, was the most shocking experience for me.As for the tastiest dish, it’s hard to choose between the famous oyaki (Japanese dumpling) that Nagano is known for and the ayu spring rolls featured in the cover photo.Although it's a GOLD restaurant, you can make reservations, so I highly recommend it! Less

Yukimoto is a Japanese restaurant located in Iida City, Nagano Prefecture. It is well-known for its kaiseki cuisine that highlights seasonal ingredients such as Matsutake mushrooms and game from the southern Shinshu region, conveniently situated within walking distance from Iida Station.I had the special course, which included:- Fuki (butterbur) Tsukudani and steamed rice- Homemade sesame tofu with asparagus dashi- Salted squid with cucumber- Chiyogen ton (pork) with wild garlic and grilled rice cakes- Grilled sweetfish from the Tenryu River- Chilled chawanmushi (savory egg custard) with snap peas- Fried Tsukumo bear with new onions- Round eggplant with sesame sauce- Amago (landlocked salmon) with new burdock and watercress- Honey-glazed green plums- Chiyogen ton with garlic shoots, fish balls, romaine lettuce, and shabu-shabu- Rice with fuki no to (butterbur shoots) miso and grated yam- Ume yogurt ice cream in a monaka (wafer) shell. Less

Wonderful ingredients.Wonderful wine.Wonderful attention to detail.Everything was perfect!All the ingredients were vibrant, and the cooking methods truly highlighted their quality, showing great respect for the ingredients and producers. It was an impressive dining experience.This restaurant is definitely worth the trip!Wine: Kido Masumi Blanc 2022Glass: Votano Wine Cabernet Franc Kido NiagaraDashi from Shimi DaikonKoshiabura Rice SteamedHassun: - Tara no Me and Sawagani- Kogomi with Sesame Dressing- Marinated Young Sweetfish- Shimi Tofu and Seri- Warabi no Shinodamaki- Shinshu Salmon with Nobiru Matsumae-zukeSoup: Udo MochiSashimi: Carp with Fuki no Tō SaucePork OyakiShinshu Lamb: MuttonFreshly Harvested AsparagusTomato and Wasabi Flower MonakaBear Hot Pot: Suppon Soup with Flower Pepper and Bear WontonsBear Sukiyaki with MitsubaAsparagus RiceSoba InariIce Mochi with Red BeanCitrus Kido Niagara Jelly Less