Yanagiya (柳家) Mizunami

I made a reservation through Tabelog and visited the restaurant. Previously, it was a place that only accepted regular customers, but now you can make a reservation if there’s availability. (Reservations can be made for groups of 4 or more, and cancellations from 7 days before to the day of the reservation incur a 100% cancellation fee.) Each group has a fully private room with an irori (traditional Japanese hearth). We enjoyed our meal while chatting around the irori.The grilled natural eel was thick, crispy on the outside, and fluffy on the inside—absolutely delicious. I learned that it is prepared after being purged of mud for a week. Until now, I thought farmed eel was tastier, but this experience changed my mind. The sweetfish from the Maase River in Gero was also very large and incredibly tasty without any muddy flavor. I tried the pheasant tataki for the first time, and it was delicious. I heard it was a favorite of Hideyoshi. The venison and wild boar were flavorful without any gamey taste. I also tried quail meat for the first time; it was lean and not oily. Among all the dishes I had, the dried sweetfish was the only one that didn’t suit my taste.I could feel that all the ingredients were carefully prepared and that a lot of effort went into the cooking. Less

This is my first visit in three months.In summer, we have natural sweetfish and eel! The sweetfish is caught one by one by a dedicated fisherman using traditional methods in the Maase River.They were beautifully grilled, and I could enjoy every part of them, thanks to their impressive size and wonderful aroma! Dining while savoring the seasons is truly the best. As for the eel, I had both the white grilled and kabayaki styles, sourced from the natural waters of the Yahagi River in Aichi. It's rare to find such rich fat and deliciousness in natural eel…I also enjoyed a lot of game meat this time, and the portions were enormous! The quality and quantity of the ingredients at this price are simply unbeatable. I was having so much fun that I hardly took any photos… I’ll be back next time for the mushrooms! Less

I was invited by a colleague and visited Yanagiya for the first time.I had heard the name before, but upon actually visiting, I was struck by the wonderful atmosphere of the restaurant, which allowed me to enjoy a special dining experience that felt different from my usual meals.While savoring the dishes, our conversation flowed, and I was able to enjoy the meal in a delightful manner throughout.Each dish left a lasting impression. The pheasant had a rich flavor, the sweetfish was aromatic, and I could truly appreciate the deliciousness of the ingredients. The eel was also tasty, and even the venison offered a unique taste experience.I felt that being able to enjoy such rare ingredients was something special that only Yanagiya could provide.Not only the food but also the atmosphere of the restaurant and the time spent there made for a very enjoyable meal.This was my first visit thanks to my colleague's invitation, and I’m glad to have discovered such a wonderful place.I would love to come back again if the opportunity arises.It was a great meal! Less

I indulged in a luxurious experience starting from the first day of the Bon holiday.At Yanagiya, for the second time in my life, I savored my favorite dish, "Grilled Sweetfish" (*´∀｀)Another happy memory has been added.┈┈┈┈┈┈┈┈┈┈Summer Course: JPY 19,800 per person┈┈┈┈┈┈┈┈┈┈■ Appetizers (Honey larvae, Edamame, Sweetfish in sweet soy sauce, etc.) ■ Grilled Sweetfish (2 pieces) ■ Dried Sweetfish ■ Tempura (Sweetfish, Prawn, Wild Boar, etc.) ■ Seared Duck ■ Game Meat (Venison, Wild Boar) ■ Vinegared Dish ■ Natural Eel (Grilled White, with Sauce) ■ Sweetfish Rice (Shijimi Clam Miso Soup, Pickles, Warabi Mochi) ■ Various Drinks ┈┈┈┈┈┈┈┈┈┈Total for 4 people: JPY 86,240The grilled sweetfish is in a league of its own.The tender flesh and the unique moss-like aroma of the sweetfish are irresistible.Rather than elegantly using chopsticks, I find it more delicious to bite right into it.My beloved wild boar also made an appearance,And I was able to witness the "Wild Boar Fire" (the flames rising from the fat of the wild boar) once again this year.The meat is rich in flavor without any gamey taste.The tempura of the prawn was also exquisite.My friends seemed particularly captivated by the natural eel.Reservations can only be made for groups of four or more,So my company's mischievous four heavenly kings joined me.Thank you as always, following Sakamoto Goya.It was a great meal! Less

If you find yourself in Gifu, you must visit Yanagiya, located deep in the mountains of Mizunami.As I drove further away from the city, I wondered if there really was a restaurant out here. Upon arrival, I was greeted by a building that looked nothing like a high-end urban restaurant; it resembled a traditional farmhouse. The journey to get here already felt like a departure from an ordinary dining experience.Inside, each table had a sunken hearth, and the dining style involved enjoying meals around the charcoal fire. The rustic atmosphere of the farmhouse truly made me feel like I had come to savor mountain cuisine.One of the standout features of Yanagiya is that the menu changes with the seasons. In spring, you can enjoy wild vegetables; in summer, sweetfish and eel; in autumn, mushrooms; and in winter, game meat, all centered around the blessings of the mountains and rivers, served as an omakase.This time, I focused on the seasonal mountain and river delicacies.What left a lasting impression on me was the food cooked over the hearth. The aroma of the charcoal infused into the ingredients, creating a taste that was completely different from what I usually eat. The river fish, like sweetfish, tasted especially fragrant when enjoyed fresh off the grill.And of course, when you think of Yanagiya, you think of game meat.I had expected the venison and other meats to have a strong gamey flavor, but they were surprisingly mild, allowing me to fully appreciate the natural umami of the meat. It’s no wonder that many reviews rave about the game and seasonal mountain delicacies.The portions were quite generous, and even if I thought I could handle it at first, the dishes kept coming, leaving me quite full by the end.What’s most interesting is that the experience of traveling all the way to the mountains of Mizunami to dine here is an adventure in itself.In fact, I read a review from someone who visited during a business trip from Nagoya, stating, "The journey to get here was long, but it became a delightful memory," which I believe captures the charm of this restaurant perfectly. Less

Every year, I look forward to visiting Yanagiya from early summer to summer to enjoy the ayu (sweetfish) that grow large by feeding on river moss, releasing a refreshing aroma reminiscent of watermelon.The young ayu, grilled over charcoal, is deliciously prepared so that every part from head to tail is savored—its head and bones are grilled until crispy like a cracker, while the flesh is juicy and flavorful. This is truly a natural gift from the river during this season!With ayu as the star, we enjoyed the blessings of the mountains, including yamame (mountain trout), summer venison, and seasonal vegetables, all gathered around the irori (traditional hearth)—it was an incredibly happy moment! d(^_^o)Today's menu: JPY 26,000- Snow peas with simmered venison and butterbur miso- Butterbur and mukago (wild yam)- Wild garlic- Cucumber- Eggplant ohitashi (blanched)- Sweet pickled radish- He-bo (a type of wild vegetable)- Grilled yamame- Ayu from the Masuda River- Sliced pheasant- Tempura, quail kara-age, venison tatsuta-age, wild boar meatballs- Potatoes, myoga (Japanese ginger), Gujo ayu, young corn- Blanched bracken and spinach- Grilled eel- Salt-grilled ayu from the Masuda River- Natural ayu from the Yahagi River- Young ayu- Summer venison tenderloin- Summer venison loin- Grilled eel kabayaki- Ayu and wild garlic rice- Clam miso soup- Warabi mochi (bracken starch dumpling)- Various wines Less

I've been a regular at Yanagiya for a long time, though I only visit once or twice a year now. However, I can't miss the summer visit in July. The grilled sweetfish (ayu) is incredibly tender, with just the right amount of moisture flowing from it, making it absolutely delicious. While the quality of the fish can vary by day, I can always count on finding excellent ayu. This time, I had ayu from the Masuda River, and its delightful bitterness was irresistible. I'm also happy to see eel on the menu.One of the charms of Yanagiya is its wine selection. They offer great wines at nearly cost price, allowing you to enjoy high-quality wine at a reasonable cost.◆ Appetizers: Snow peas, simmered venison with fuki miso, fuki and mukago, garlic chives, cucumber, eggplant ohitashi, sweet vinegar pickled radish◆ He-bo (a type of fish)◆ Grilled yamame (mountain trout)◆ Ayu from the Masuda River◆ Sliced pheasant◆ Tempura Quail kara-age, venison tataki, wild boar meatballs, potatoes, myoga, Gujo ayu, young corn, bracken and spinach ohitashi◆ Grilled eel◆ Wild young ayu from the Yahagi River◆ Summer venison tenderloin◆ Summer venison loin◆ Grilled eel from the Yahagi River◆ Ayu and garlic chive rice◆ Clam miso soup◆ Warabi mochi (bracken starch cake)Next time, I plan to visit in early December to enjoy some delicious bear meat. Less

July is the month for my favorite eel! I love the white grilled eel, but I really enjoy it with sauce and sansho pepper.Today's menu included:It was JPY 20,100 for a non-alcoholic meal.I heard they added pheasant to the menu this year.The negima (grilled chicken and green onion) was delicious.- Bee larvae- Soy sauce marinated Mizuna, green beans, mukago, fuki miso, pickled garlic chives, caramelized burdock, venison shigure, pickled small melon- Grilled sweetfish (Gujo)- Dried sweetfish- Pheasant tataki- Pheasant negima (with skin)- Quail meat, Ezo deer, wild boar meat,New potatoes / aonori, natural river shrimp from Yoro, sweetfish, young corn- Ezo deer tenderloin- Okahijiki, bracken fern, and myoga tossed in ponzu- Ezo deer loin- Grilled eel kabayaki with rice- Sweetfish rice with fried green onions- Clam soup- Warabi mochiI’m so full! Next time, I’ll come during the matsutake mushroom season. Less

This was my first visit to Gifu and Yanagiya, thanks to someone I always rely on.I was a bit anxious about taking a new train line, so I followed the organizer to Mizunami Station, where we had a shuttle service. It was my first time on the Limited Express Shinano too, haha!The building was incredibly impressive and luxurious, with a wonderful atmosphere and an irori (sunken hearth)!We started with yamame (landlocked salmon) and ayu (sweetfish). The luxury of enjoying one grilled with salt was simply the best!The appetizers paired perfectly with the drinks. They had a rich flavor that really captured the essence of the Tokai region.I also tried kiji (pheasant) for the first time. Both the sashimi and the cooked version were delicious!Tempura was served next—so extravagant! We had summer ingredients like ayu, myoga (Japanese ginger), and young corn, along with juicy deep-fried venison and wild boar meatballs.I was thrilled to enjoy both the tenderloin and loin of Ezo deer.The local unagi (eel) from the Yahagigawa River was served as both shiroyaki (grilled without sauce) and kabayaki (grilled with sauce). I love unagi that isn’t steamed—it was incredibly delicious!The garlic chives rice was also tasty, and by the time dessert came out, I was quite full.I enjoyed beer while also trying local Japanese sake. I even had some hot sake despite the heat, and paired it with Burgundy wine to complement the venison! Overall, it was such a fun experience, and the food and drinks kept flowing.The total was around JPY 25,000. Given the quality of the meal, that price is amazing! Less

It was simply amazing! I had too much to drink and got a bit tipsy. Now that you can make reservations on Tabelog, I highly recommend it for those who can gather a group!YanagiyaStarted with Yamame and Ayu.Gyoja garlic, Green beans, Venison tenderloin with shigure sauce, Melon, Radish, Pickled Mizuna with mukago, Bee larvae.Japanese pheasant, Grilled ayu and dried ayu.Tempura, Quail, Fried venison, Wild boar meatballs, Shin-jaga with seaweed salt, Myoga, Natural ayu, Young corn.Local unagi from Yahagigawa, grilled white.The venison is Ezo deer, Venison tenderloin, Venison loin.Grilled unagi kabayaki, the local style is the best. I prefer this over Rin.Ayu rice cooked with broth, Red miso soup.Genmaicha and yuzu warabi mochi.Beer: Premium Malts, Local Ena sake, Kanzake: Hyogo's Soratanba, Burgundy wine, Finished with Sanzenshori.One person couldn't make it, so we had 7 servings for 6 people. JPY 25,500 per person.In December and January, It seems you can reserve to eat bear if you declare you want to try it.Also, I was recommended Nakajima Unagi from Kabuto, who has similar tastes, so I want to go while I can still make a reservation. Less

I visited Yanagiya again after a while.This time, we gathered at Mizunami Station and took the restaurant's bus to the venue with six people.This restaurant offers seasonal delights, and since it’s early summer, the star of the show was sweetfish (ayu).The fluffy flesh of the sweetfish paired with a hint of bitterness was simply delightful.Personally, I love eel, so I enjoyed both the grilled and sauced versions this time.Both were incredibly delicious! (laughs)Here’s the menu for this visit.Please note that the order may not be exact, and I might have missed some items.- Venison Shigure- Miso with Fuki- Garlic Chives in Soy Sauce- Mizuna (wild vegetable from Akita) and Mukago- Radish- Pickled Melon- Bee Larvae- Grilled Yamame (trout)- Grilled Sweetfish (Ayu)- Sliced Pheasant- Tempura- Young Corn- Myoga (Japanese ginger)- Sweetfish- Quail- New Potatoes- Venison Tatsuta- Wild Boar Meatballs- Boiled Fern and Spinach (as a palate cleanser between tempura)- Eel (grilled)- Eel (with sauce)- Pheasant Meat- Dried Sweetfish- Ezo Deer MeatThe total came to JPY 21,000.I’ll be back in November.It was a great meal! Less

Nestled beyond a mountain path lies a charming old farmhouse.Here, surrounded by an irori (traditional Japanese hearth), you can savor the seasonal blessings of the satoyama (mountain village) in a truly special moment.What I enjoyed was...- Yamame (Japanese mountain trout)- Grilled Ayu (sweetfish) with salt- Hirakiboshi (dried fish)- Pheasant tataki- Tempura of wild vegetables- Grilled unagi (eel)- Pheasant dishes- Okahijiki (saltwort) with grilled pheasant- Venison tenderloin- Venison strip loin- Unagi with rice- Pheasant and wild vegetable mixed riceThe river fish was fragrant, and the pheasant's flavor expanded with each bite.The venison was surprisingly delicate and refined.Each dish was not about flashiness but rather showcased the strength of the ingredients themselves.Every plate was delicious.Before I knew it, not just the food, but the warmth of the irori and the passage of time became part of the feast.This place felt more like a destination to "experience the seasons" rather than just a place to "go eat."I can't wait to return to gather around that irori again when the seasons change. Less

Today's lunch featured sweetfish in Gifu.The larger one is Yamame, and the smaller one is Ayu. The aroma was wonderful, and I think I liked the flavor of the dried version the best.Additionally, I tried the grilled pheasant and unagi (grilled eel) for the first time. We had venison tenderloin and loin, along with unagi kabayaki rice and seasoned rice. Ah, I’m so full and happy! I even had a glass of wine (laughs). After all, there were nine of us.It was a great meal. I look forward to the matsutake mushroom season next! Less

In the mountains of Mizunami City, Gifu Prefecture.As I approached my destination, the urban scenery gradually transformed into lush greenery.Yanagiya is a renowned restaurant quietly nestled in this nature-rich area.Upon entering the establishment, the first thing that catches your eye is the large irori (traditional Japanese hearth).The anticipation for the meal reaches its peak even before it begins.After the appetizers, the ayu (sweetfish) and yamame (char) skewered over the charcoal fire appear! It truly felt like I had arrived at Yanagiya."Today, I’ll forget about work and simply enjoy delicious food."This space naturally encourages such a mindset.【Order Details】 JPY 19,800 per person● Appetizers◯ Soy-marinated Hayawashi (wasabi)◯ Sesame-dressed Orinashi (wild greens)A blend of canola flowers and asparagus◯ Melon with a twistLike Kyuchan pickles with cucumber◯ Sweet vinegar radish◯ Root bamboo shootsWith a crisp texture and subtle sweetness!Accompanied by mukago (wild yam) and fuki miso◯ Soy-marinated Gyoja garlic◯ Yanagiya's specialty: bee larvaeA feast of mountain blessings.These appetizers allow you to experience the transition from spring to early summer in a single dish.● Salt-grilled◯ Gujo Ayu◯ YamameSlowly grilled over the irori.The ayu is fragrant and tender.The large yamame has a delicate sweetness.Both showcase the charm of river fish.● TempuraWith tentsuyu (tempura dipping sauce) and matcha salt◯ New potatoes with aonori (seaweed)◯ Ayu◯ Root bamboo shoots◯ Shallots◯ Myoga mushrooms◯ Quail fried in tataki style◯ Fried venison◯ Wild boar meatballsThe light batter enhances the natural flavors of the ingredients.In particular, the wild boar meatballs are crispy on the outside and surprisingly juicy on the inside.● Pheasant TatakiSterile, low-temperature cooked, with a moist texture and an unexpected depth of flavor.● Bamboo shoots (Hachiku)Grilled with soy sauce for a fragrant, crunchy texture that highlights the sweetness of the ingredient.● Venison TenderloinRich in flavor, allowing you to savor the depth and sweetness of the red meat.● Pheasant Thigh and Breast● Venison LoinThe most popular dish!Rich in fat, melting away while releasing its aroma and sweetness.Perfectly balanced with yuzu pepper.● Pheasant Skin with PonzuWith spinach and brackenA crunchy texture that refreshes the palate with ponzu.● Grilled EelThe white grilled eel directly showcases the ingredient's umami.Thick and juicy, enhanced by salt for added sweetness.● Grilled Eel Rice BowlThick and glossy from the sauce and fat, perfectly fluffy.● Pheasant Rice and PicklesThe rice, infused with the umami of pheasant, is so delicious you'll want to ask for seconds. You can also take it home as onigiri (rice balls).● Shijimi Clam Red Miso Soup● Brown Sugar Warabi Mochi● Non-Alcoholic Beer● Oolong Tea【Access】573-27 Saruzume, Tōmachi, Mizunami City, Gifu Prefecture☎️ 0572-65-2102The charm of Yanagiya is not just in the food.Gathered around the irori, watching the charcoal burn while savoring seasonal blessings is a feast in itself.Ayu, pheasant, venison, eel.Rare ingredients that are not often encountered make an appearance.Transformed into special dishes by the chef's skill.Take a break from the hustle and bustle of the city and enjoy a leisurely meal in nature.This is a place I highly recommend visiting on days when you want to indulge in such luxury.Thank you to everyone who joined me.Now, everyone, enjoy your meal! (^^) Less

This is a place I want to visit again and again.While there are more restaurants offering game meat these days, when it comes to truly delicious venison, I believe Yanagiya is the best.It had been a while since my last visit, and I noticed some changes on the menu.There were wild boar meatballs and deep-fried venison.The grilled eel was available before, but the grilled white eel was a first for me!I also tried pheasant here for the first time.I’m already looking forward to what I can enjoy on my next visit. Less

Yanagiya is one of the most famous game meat restaurants in Gifu Prefecture.While winter is very popular, I personally love Yanagiya in the summer as well.Here’s the menu:【Appetizers】・Wasabi leaves pickled in soy sauce・Seasoned wild greens with sesame・Melon with a twist・Sweet vinegar radish・Bamboo shoots・Garlic chives pickled in soy sauce・Bee larvae【Grilled】・Gujo sweetfish・Mountain trout【Tempura】・New potatoes with aonori・Sweetfish・Bamboo shoots・Shallots・Myoga mushrooms・Quail fried in tataki style・Venison fried in tataki style・Wild boar meatballs【Sashimi】・Pheasant tataki【Charcoal Grilled】・Bamboo shoots・Venison tenderloin・Pheasant breast and thigh・Venison loin【Side Dish】・Spinach and bracken・Pheasant skin with ponzu【Eel】・Grilled eel・Kabayaki eel・Rice【Final Dish】・Pheasant rice・Shijimi clam red miso soup・Pickles【Dessert】・Warabi mochiThe eel enjoyed after eating fish and meat is divine.I was also very satisfied with the grilled eel this time.Additionally, I felt that they are still trying new things with the pheasant offerings.I will definitely visit again. It was a great meal! Less

I had a bit of time, so I visited Yanagiya for the first time. I took the Shinkansen to Nagoya and then traveled quite a distance by taxi to reach the charming main branch of Yanagiya.The dining style is centered around irori (traditional Japanese hearths) for each group. As soon as I entered, I was greeted by the sight of yamame (wild sweetfish) and masu (trout) being perfectly grilled, which I enjoyed along with some appetizers. While there was a strong bitterness, I didn’t particularly notice any umami flavor.Next, a variety of dishes featuring pheasant, wild boar, deer, and eel were served, leaving me quite full.The highlight was the mixed wild vegetable clay pot rice that came at the end, which was the most delicious dish of all.We also enjoyed about six bottles of red wine among six people, making it quite affordable at around JPY 25,000 per person.However, I don’t think I’ll be returning.It was a great meal! Less

A Gourmet Excursion to Yanagiya in GifuYanagiya is renowned as the pinnacle of regional cuisine in Japan, and it is also celebrated for its exceptional game dishes. It is widely recognized among chefs, with many saying, "If you have the chance to go, you must make it happen." Yanagiya has even been referred to as a "sanctuary for food lovers" in Gifu.The restaurant has achieved remarkable accolades, including a 3rd place ranking in the prestigious French restaurant guide "La Liste" and winning the World’s Best Regional Cuisine award. It has also earned two Michelin stars, elevating Yanagiya from a local gem to a global culinary destination.Using primarily local ingredients, Yanagiya sources the finest natural produce from hunters across the country. The restaurant's expertise in bold charcoal grilling results in exquisite flavors that truly showcase the essence of Yanagiya.The cooking method is quite simple, focusing on robatayaki, which is grilled with just salt and a secret sauce. However, the intense presence of the ingredients and the superb grilling technique create a taste that transcends the typical concept of game.Personally, I adore the summer specialties of sweetfish and natural eel, but regulars at Yanagiya often reserve a spot to enjoy the rare "bear" meat available only in November and December. This time, I indulged in a "Game Festival" featuring a variety of meats.I was delighted to savor the "Fallen Sweetfish," which was packed with eggs from head to tail. I enjoyed dishes like black bear, wild boar, and Ezo deer, finishing with a wild boar hot pot and a rice dish made with natural yam and mukago, leaving me completely satisfied.To my surprise, the grilling was done by the owner herself, ensuring perfect cooking. The exquisite grilling was truly impressive. I also enjoyed hearing stories from the owner about the relocation of the traditional house and tales of bears, making for a delightful experience. Less

The location is simply amazing. In the midst of such beautiful nature, this restaurant offers a variety of natural delights cooked over an irori (traditional Japanese hearth). This time, I enjoyed yamame (mountain trout), ayu (sweetfish) from Warakawa, wild boar, venison, and pheasant, along with an abundance of mountain vegetables. Watching the ingredients being grilled right in front of me was a delightful experience. I was captivated by the explanations of each dish as well. This is a restaurant I definitely want to visit again. Less

Yanagiya in Mizunami CityA restaurant specializing in local cuisine located in Mizunami City.〈Course〉【Yanagiya Omakase Course】〈Contents〉【Appetizers】【Yamame (Sweetfish)】【Ayu (Sweetfish)】【Sliced Pheasant】【Dried Ayu】【Pheasant Thigh and Breast】【Pheasant Skin with Ponzu, Okahijiki, and Warabi Salad】【Venison Tenderloin】【Venison Loin】【Assorted Tempura】【Grilled Eel (Shirayaki)】【Grilled Eel (Kabayaki) with Rice】【Pheasant and Mountain Vegetable Takikomi Gohan (Seasoned Rice)】【Shijimi Clam Red Miso Soup】【Warabi Mochi】Total: JPY 31,900 per person〈Memo〉I was invited to this restaurant for my birthday, and it was my first visit.We made a reservation for 7 people at noon on Sunday, June 26.・AppetizersThe appetizer platter was prepared as soon as we sat down. It included a wide variety of seasonal mountain vegetables and homemade preserved foods, such as leaf wasabi pickled in soy sauce, bent bamboo with fuki miso and kinome miso, Moroccan beans with sesame, and simmered venison tenderloin. Each dish was thoughtfully crafted, showcasing the natural blessings of the season rather than focusing on extravagance, which is characteristic of Yanagiya. The leaf wasabi pickled in soy sauce had a refreshing spiciness that enhanced the natural aroma of the ingredients. The bent bamboo was crisp and refreshing, with the slight bitterness of fuki miso and the fragrant kinome miso each providing their unique charm. The bamboo shoot was coated with pollen, and as I chewed, the gentle sweetness and aroma of the bamboo spread pleasantly. The simmered venison tenderloin was very refined in flavor while still conveying a sense of wilderness, with a moist and tender texture. The Moroccan beans with sesame enveloped the dish with a nutty flavor, and the honey larvae offered a rich taste that was a rare experience. This ideal appetizer platter allowed us to savor the season with each dish, and it was absolutely delicious!・YamameThe first fish was grilled right in front of us over an irori (traditional Japanese hearth). It was impressively large and plump, and watching it slowly cook over the charcoal was a delightful experience. The Yamame was grilled to perfection, with a crispy skin and a fluffy interior, achieving an ideal texture. When I took a bite, the crispy skin released a smoky aroma that filled my mouth, and the flesh was incredibly tender and juicy, showcasing the Yamame's natural sweetness and delicate umami. The whole fish was perfectly cooked, allowing me to enjoy every part, including the bones, which had a delightful crunch. It was a wonderful skewer that allowed me to enjoy the true flavor of the fish raised in nature, and it was incredibly delicious!・AyuThe second fish was also grilled over the irori. This Ayu was from Gujo and was slightly smaller than the Yamame due to the season. It had a beautiful texture that reflected its upbringing in the clear streams of Gujo, and although compact, it had a firm body that enhanced its unique aroma. When I took a bite, the crispy skin and slightly bitter flavor spread first, followed by the refreshing aroma typical of Ayu. The flesh was finely textured and delicate, with a soft, melt-in-your-mouth quality while still retaining a pleasant firmness. The innards had a pleasant bitterness that conveyed the seasonal essence of Ayu, allowing me to enjoy a taste suited for adults. The simplicity of the salt-grilled preparation allowed the quality of the ingredients and grilling technique to shine through, making it an exceptionally delicious dish!・Sliced PheasantThis dish featured a platter of three types of sliced pheasant, including thigh and breast meat, served with ginger. The thigh meat had a nice firmness, and as I chewed, a rich, wild flavor spread in my mouth. The breast meat was moist and tender, offering a very refined taste, and the addition of a little ginger made the overall flavor more refreshing. None of the cuts had any gamey taste, and they beautifully highlighted the strong umami of the pheasant. This dish served as a palate cleanser within the course centered around irori cooking, heightening my anticipation for the next dish, and it was very delicious!・Dried AyuThe third fish was also grilled over the irori. This Ayu was from Gujo and had undergone a drying process before grilling. The drying concentrated the flavors, and the grilled fish had a delightful aroma that paired perfectly with the charcoal. The skin was crispy, while the flesh retained a pleasant firmness, allowing the concentrated flavor of the Ayu to unfold with each bite. The depth of aroma and flavor was enhanced, making it a perfect match for drinks. This dish allowed me to experience the difference between grilled and dried Ayu, showcasing Yanagiya's understanding of ingredients and cooking methods, and it was incredibly delicious!・Pheasant Thigh and BreastThe first meat dish was grilled over the irori. The skewer featured thigh meat at the top and breast meat at the bottom, and after grilling, it was served with shichimi or ichimi for dipping. The slow grilling over the charcoal filled the room with a delightful aroma, and the fat dripping from the skewer added to the enticing scent. The thigh meat was surprisingly firm, and with each bite, the rich umami of the pheasant burst forth. Unlike typical chicken, it had less excess fat, resulting in a very refined flavor that allowed the strong umami of the meat to shine through. The breast meat, in contrast, was characterized by its fine texture and moistness. The grilling was perfect, with no dryness, resulting in a fluffy and tender mouthfeel. Adding a little shichimi enhanced the aroma, while ichimi brought out the natural sweetness of the meat, allowing for different ways to enjoy it. Pheasant is not commonly found in urban areas, so being able to compare different cuts on one plate was a luxurious experience that made me very happy!・Pheasant Skin with Ponzu, Okahijiki, and Warabi SaladThis dish featured blanched pheasant skin mixed with ponzu, served with okahijiki and warabi. It was a refreshing palate cleanser that came at just the right time. The pheasant skin was carefully prepared, removing excess fat while retaining a good amount of collagen, resulting in a delightful texture. With each bite, the unique umami of the pheasant spread gently, and the refreshing ponzu lightened the overall dish, allowing me to enjoy it until the end. The okahijiki had a crisp texture, while the warabi added a gentle flavor, contributing to the seasonal essence of mountain vegetables. The different textures made for a pleasant experience, preventing monotony and allowing for various changes within the dish!・Venison TenderloinThe second meat dish was grilled over the irori. This venison was from Ezo deer and had a striking red color. After grilling, it was served with sansho miso for dipping. The tenderloin was grilled gently using infrared heat rather than direct flames, resulting in a beautifully charred exterior while keeping the moisture locked inside. The texture was incredibly fine, and it was surprisingly tender, easily cut with a bite. With each chew, the rich umami of the red meat spread slowly, and there was little gamey taste, allowing for a very refined flavor. Adding a little sansho miso enhanced the refreshing aroma, and the richness of the miso further highlighted the umami of the venison, making it a delightful experience. This skewer allowed me to fully appreciate the quality of the ingredients and the grilling technique of the irori, and it was incredibly delicious!・Venison LoinThe third meat dish was also grilled over the irori. This venison was also from Ezo deer and was cut into a large half-moon shape. After grilling, it was served with yuzu pepper for dipping. I was amazed at how different the flavors could be with just a change in cut. As it grilled over the charcoal, the fat slowly seeped out, filling the air with a rich aroma that stimulated my appetite. When I tasted it, the texture was firmer than the tenderloin, providing a satisfying chew, and the rich umami of the red meat was delightful. However, it was not tough; with each bite, the juices and flavors spread in my mouth, finishing with a very refined aftertaste. The gentle grilling technique of the irori kept the moisture just right, allowing me to enjoy the tender texture and the natural sweetness of the meat. Adding a little yuzu pepper enhanced the refreshing aroma and provided a pleasant kick, making it even more enjoyable. The luxury of being able to compare the unique characteristics of each cut was a wonderful experience!・Assorted TempuraThe assorted tempura included ayu, tara no me (bamboo shoots), snap peas, myoga bamboo, bent bamboo, new potatoes, quail, venison tenderloin, and wild boar meatballs, served with matcha salt and a separate dish of tempura dipping sauce. The tempura batter was light, allowing the shapes of the ingredients to shine through. There was no excess oiliness, and the crispy texture allowed the natural aromas and sweetness of each ingredient to unfold beautifully. The mountain vegetables like tara no me and bent bamboo had a lovely bitterness and refreshing aroma that were delightful. The new potatoes were cooked through, providing a fluffy texture and natural sweetness. The snap peas retained their vibrant green color and had a crisp, refreshing bite. The ayu was delicate yet aromatic, while the venison tenderloin stood out for its moistness, and the wild boar meatballs packed a concentrated umami punch. Whether enjoyed with matcha salt to savor the natural flavors or dipped in the tempura sauce for a gentle umami combination, this assortment allowed me to fully appreciate the charm of mountain delicacies, and it was incredibly delicious!・Grilled Eel (Shirayaki)This dish was served towards the end of the course, consisting of two pieces with soy sauce and wasabi on the side. The eel was carefully grilled over charcoal, releasing a fragrant aroma that stimulated my appetite. Despite its simple appearance, the dish conveyed confidence in the quality of the ingredients. When tasted without any condiments, the skin was perfectly charred while the flesh was incredibly tender, and the moment I bit into it, the natural sweetness of the eel's fat filled my mouth. The lack of excessive seasoning allowed me to directly experience the umami and aroma of the eel, which was a pleasant surprise. Adding a little soy sauce enhanced the charred flavor, and the balance with the sweetness of the fat was delightful. When paired with wasabi, the refreshing spiciness cut through the richness of the eel, making for a lovely finish. Served towards the end of the course, it was satisfying yet allowed me to enjoy the meal until the very end, reminding me that "good eel can be truly impressive even when grilled simply." It was incredibly delicious!・Grilled Eel (Kabayaki) with RiceThis dish was also served towards the end of the course, consisting of two pieces with sansho on the side, meant to be enjoyed with the rice served at the same time. After savoring the natural flavors of the eel with the shirayaki, this kabayaki offered a different taste experience. The beautifully grilled surface caught my eye, and the sauce was applied just right, enhancing the eel's natural flavor without being overly thick. The surface was slightly charred, while the inside was fluffy and tender, with the aroma of charcoal and the sweet-savory sauce combining beautifully. It was rich yet not overwhelming, and the balance between the fat and sauce was excellent, making it easy to keep eating. Adding a little sansho brought a refreshing aroma, tightening the eel's fat and allowing for a different deliciousness. Pairing it with the freshly cooked rice was a match made in heaven. The rice, lightly soaked in sauce, combined with the eel created a blissful experience that made me want to keep eating. This dish was incredibly satisfying, even towards the end of the course, and it was a wonderful conclusion to the mountain cuisine experience!・Pheasant and Mountain Vegetable Takikomi GohanThis rice dish was served as the finale of the course. It was made with pheasant, garlic chives, and mitsuba, served in a rice bowl. As soon as it was served, the gentle aroma of dashi and the refreshing scent of garlic chives whetted my appetite, making it hard to resist even when I was nearly full. The rice was fluffy, and as I took a bite, the umami of the dashi spread pleasantly. The pheasant meat was finely mixed in, providing a distinct presence, and its refined flavor melded beautifully with the rice. The garlic chives added a unique aroma without overpowering the pheasant's umami or the dashi's flavor, providing a refreshing accent. The refreshing scent of mitsuba also contributed to a light aftertaste, which was impressive. This dish gently wrapped up the irori and game dishes, leaving a lingering impression characteristic of Yanagiya, and it was incredibly delicious!・Shijimi Clam Red Miso SoupThis miso soup was served alongside the takikomi gohan. The aroma of the miso wafting up was very comforting, slowly seeping into my body after enjoying various dishes. The richness of the red miso was balanced, not overly salty, harmonizing beautifully with the umami released from the shijimi clams. As I took a sip, the depth of the miso and the gentle flavor of the shijimi spread slowly, making me want to take another sip. It paired excellently with the takikomi gohan, enhancing each other's flavors and beautifully concluding the entire course.・Warabi MochiThis sweet dish was served at the end of the course, featuring two pieces of warabi mochi coated in kinako (roasted soybean flour). Rather than being a flashy dessert, it was a lovely conclusion that maintained the restaurant's theme until the end. The generous coating of kinako was fragrant, and the rich flavor of soybeans wafted pleasantly before I even took a bite. The warabi mochi itself was incredibly soft, wobbling gently when lifted with chopsticks. Once in my mouth, it had a chewy texture that melted smoothly, harmonizing the gentle sweetness of the kinako with the natural flavor of the warabi mochi. This sweet dish reflected Yanagiya's commitment to preserving the natural charm of the ingredients, and it was very delicious!The restaurant is located about a 20-minute drive from Mizunami Station on the Chuo Line in Gifu Prefecture. Since there were more than six of us, they kindly provided transportation, and we visited by bus. The interior of the restaurant is a charming space, relocated from an old farmhouse from the late Edo period, offering a nostalgic experience filled with traditional ambiance. All seating is in sunken kotatsu around the irori, accommodating about 100 guests in total. It was delicious; thank you for the wonderful meal! (*´◒`*) Less

Store Name: Yanagiya, Gifu Nearest Station: 20 minutes by free shuttle bus from Mizunami Station Regular Holidays: Irregular Price: JPY 31,900 This renowned regional cuisine restaurant has earned two Michelin stars and was ranked number one on Tabelog for ten consecutive years. This was my 13th visit. No matter how many times I come, the extraordinary experience here is always exceptional. It seems they have revamped the menu this year, adding white grilled eel and pheasant! Appetizers: - Leaf wasabi pickled in soy sauce - Bamboo shoots with fuki miso and kinome miso - Moroccan beans with sesame - Sweet bamboo with katsuobushi pollen - Simmered venison tenderloin - Garlic chives pickled in soy sauce - Bee larvae → Previously, there was one small dish, but this time there are two! That means double the appetizers! What a generous offering! (^O^) - Grilled yamame (sweetfish) - Grilled ayu (sweetfish) - Pheasant tataki - Dried ayu - Grilled pheasant, thigh and breast meat - Pheasant skin with ponzu, mixed with okahijiki and bracken - Venison tenderloin - Venison loin - Assorted tempura: ayu, tara no me (bitter greens), sugar snap peas, myoga bamboo, bent bamboo, new potatoes, quail, venison tenderloin, and wild boar meatballs - White grilled eel - Grilled eel kabayaki with rice - Pheasant and wild vegetable rice - Shijimi clam red miso soup - Warabi mochi (bracken starch dumplings) This hearty course features 15 dishes made with local ingredients. Despite rising prices, the course fee remains unchanged, offering the same price throughout the seasons. Even with the cost of the Shinkansen, this is a dining experience you can't find in Tokyo. I look forward to my next visit! (＾Ｏ＾) Less

I had heard so many great things about Yanagiya from various people, and I always wanted to visit at least once in my lifetime. Thanks to a friend who often goes there, I finally got to experience my long-awaited first visit.On a Sunday evening, it was just the four of us, and the second-generation owner prepared our meal!For the appetizers, we had pickled wild vegetables, simmered venison, and honeycomb. I can imagine it would go well with some drinks!For the grilled dishes, we enjoyed:- Yamame (landlocked salmon)- Ayu (sweetfish)- Dried Ayu- Pheasant- Venison tenderloin- Venison loinIn between, we had:- Pheasant tataki (lightly seared)- Tempura of wild vegetables, quail, venison tenderloin, and possibly boar meatballs, along with ayu.To finish, we had:- Grilled eel (shiroyaki)- Grilled eel with sauce (kabayaki) and rice with sauce.Just when I thought it was over, we were served:- Pheasant rice cooked with broth and miso soup, along with warabi mochi (bracken starch dumpling).Ah, I was so full! They mentioned that the wild vegetables are almost out of season, and the ayu are still small, but...The dried ayu was incredibly delicious, with the perfect balance of flavor and bitterness. I had been a bit hesitant about venison due to its strong taste, but the venison here was delightful! The tenderloin paired well with sansho miso, and the loin with yuzu pepper.And the natural eel—wow! The thickness and richness of the meat were astonishing! I absolutely love shiroyaki.With this level of hospitality and portion size, it’s definitely worth the trip, even from afar. I completely understand why!Next, I plan to come back in autumn to enjoy the mushrooms.It was a great meal! Less

YanagiyaLocated in Mizunami City, this restaurant offers local cuisine featuring seasonal ingredients such as river fish, game meat, and wild vegetables.The meat had no unpleasant odor at all, and my perception of game meat has completely changed!The tempura made from wild vegetables was also a delightful surprise, and everything was simply fantastic.The hot pot was incredibly delicious as well!I had a wonderful time enjoying delicious food and drinks around the table.It's a popular spot, so I couldn't make a reservation, but I joined in on a reservation slot that was available.I heard that regular customers often make their next reservation before leaving. Less

Located about 30 minutes by car from Mizunami Station, this restaurant has a rating of 4.32 at the time of my visit.It has won the Silver award for four consecutive years since 2026!Omakase Course (JPY 18,500)- Wild garlic- Long green onion- Bamboo shoots with fuki miso- Melon rind pickled in soy sauce- Hachiku with shaved bonito powder- Venison tenderloin tsukudani- Bee larvae from the hornet- Salt-grilled Yamame (Japanese mountain trout) from the Kuzuryu River- Gujo Ayu (sweetfish)- Assorted tempura: - Tara no me (cod buds) - Kinusaya (snow peas) - Potatoes - Quail - Venison tenderloin - Wild boar meatballs - Mountain vegetables- Sliced pheasant (breast and thigh)- Pheasant (breast and thigh)- Hachiku with kinome miso- Venison tenderloin- Venison loin- Bracken and pheasant skin- Natural eel, grilled white- Natural eel, kabayaki (grilled with sauce)- Pheasant rice- Clam soup- Warabi mochi (bracken starch dumpling)This renowned restaurant has won the Tabelog Gold award for five consecutive years from 2018 to 2022, and continues to receive the Silver award for four consecutive years.I was fortunate to be invited to a special seat this time.A shuttle bus picks up guests from Mizunami Station at 11:40.If you miss it, a taxi will cost around JPY 6,000. (laughs)This time, I was seated at a regular customer’s spot, where Chef Kazutaka Yamada from Yanagiya personally tended to the irori (sunken hearth) for cooking.I was truly delighted!The early summer course features a luxurious omakase with Yamame, Ayu, eel, venison, and pheasant.The salt-grilled Yamame and Ayu were perfectly cooked, with a crispy exterior and fluffy interior, showcasing the chef's skill!The comparison of the tenderloin and loin of the young deer had no gamey taste at all, and the juicy flavor was rich and satisfying!The natural eel was served grilled white and kabayaki for comparison!The kabayaki was served over white rice with sauce, allowing me to enjoy it in a donburi style.The eel had a delightful bounce typical of grilled eel, and the sauce was perfectly absorbed—simply the best!To finish off, I had pheasant rice for the first time!Despite being called pheasant, it had a flavor similar to chicken, making it easy to eat!It was simple yet elegant in taste.Gathering around the irori to enjoy grilled dishes was incredibly delicious, and I had a wonderful time.The bill was surprisingly reasonable at JPY 20,500 for a non-alcoholic meal!Finally, we took a group photo together!It became a lovely memory!It was a great meal.I highly recommend you visit!Please also check out my Instagram @mickey_foodie99!Rating at the time of review: 4.33Number of reviews at the time of review: 1,329 Less

This is a beloved restaurant that I visit several times a year.Nestled in the mountains of Mizunami, dining here is a unique experience as we enjoy our meals around a traditional irori (sunken hearth). In spring, we savor wild vegetables; in summer, fresh ayu (sweetfish); in autumn, mushrooms; and in winter, dishes featuring boar, venison, and bear—each season brings the best of the local bounty.During this visit, I had young ayu, and I was also able to enjoy larger-sized fish. The quality of the ingredients is exceptional, but what impresses me the most is the cooking technique. The dishes, perfectly grilled over the irori, bring out the natural flavors of the ingredients, showcasing the craftsmanship through their simplicity.Since the menu changes with the seasons, there are always new discoveries to be made with each visit. I look forward to each trip, wondering what delightful dishes I will encounter this time.It’s easy to understand why food enthusiasts from all over the country come here; it truly is a representative restaurant of Japanese regional cuisine. Reservations can be challenging, but the experience is well worth it. I cherish this place and look forward to returning throughout the seasons.It was a great meal,Thank you, and I look forward to my next visit. Less

Every time I visit, the game dishes are delicious and continue to evolve. Of course, the sweet and fluffy ayu (sweetfish) is a highlight of the season, with the bitterness from the belly adding to the experience. This time, they even had pheasant!!! The fat from the pheasant is incredibly rich and absolutely delicious! The eel, whether grilled white or glazed with sauce, is also fantastic! It’s simply the best. The final dish, a pheasant rice pilaf, was astonishingly delicious—something I’ve never tasted before. Even the regular menu is outstanding, but the fact that they keep evolving is what makes this place truly remarkable. There’s definitely a reason to travel here by Shinkansen! Less

I visited "Yanagiya," located deep in the mountains of Gifu. It was a restaurant I had always wanted to try, and it exceeded my expectations. Every dish enjoyed around the irori (traditional Japanese hearth) was exquisite. The highlights for me were the pheasant and sweetfish, both of which I tried for the first time. The pheasant was surprisingly tender, releasing rich flavors with every bite. It had a distinct taste, different from chicken, with no gamey smell, making it quite refined. The charcoal grilling added a delightful smokiness, making it incredibly delicious. The sweetfish was the best I’ve ever had in my life. Grilled over the irori, it had a crispy skin and tender flesh. There was no unpleasant odor typical of river fish, allowing me to fully enjoy the natural flavors and aroma of the sweetfish. Not only the food but the atmosphere surrounding the irori was special. Dining while watching the dishes being grilled right in front of me felt like stepping into another world. Every dish was truly delicious, and I genuinely felt it was worth the trip to Gifu just for this restaurant. Though it’s not a place I can visit casually, it’s a special spot I definitely want to return to someday. Less

Gathered around the irori (traditional Japanese hearth), the crackling sound of charcoal was pleasantly soothing to the ears. The rising smoke evoked a sense of nostalgia, and just the aroma seemed to slow down the passage of time a little.The stars of the day were sweetfish, char, pheasant, venison, wild boar, and mountain vegetables. The table, adorned with the bounty of the mountains, was a picturesque scene in itself.The sweetfish, grilled slowly over charcoal, had an astonishingly clear flavor. There was no trace of the typical river fish odor, and as I savored the fragrant skin and tender flesh, I found myself eating from head to tail. The phrase "to enjoy life to the fullest" naturally came to mind.The pheasant, rich in fat, left a lasting impression. The breast meat had a refined umami, while the thigh meat offered a robust richness, each presenting a distinct character as if they were entirely different dishes. I couldn't help but admire the remarkable individuality within a single bird.Of course, if we were to speak solely of the taste of the dishes, it would be a perfect score. However, the charm of this place extended beyond that. The time spent watching the ingredients being grilled at the irori in front of me—the changing colors of the fire, the rising aromas, the sounds created, and the eventual transformation into a dish—was like a small amusement, with an unending anticipation of what would come next.Moreover, the warm presence of the staff subtly supported that experience. Their explanations of the dishes and the timing of their interactions were pleasant, making it clear that we were genuinely welcomed.While there are many delicious meals out there, few places leave you longing to experience that moment again. Perhaps what I enjoyed that day was not just the mountain delicacies. The warmth of the charcoal, the kindness of the people, and the leisurely flow of time.I feel as though I was treated to all of that as well. Less

I had the opportunity to dine here for a company executive meeting.It seems the cost is over JPY 20,000 per person.We started with wild vegetable appetizers, followed by grilled yamame (sweetfish), bamboo shoots, and a hot pot featuring carefully prepared game meats such as duck, venison, bear, and wild boar. The dining style allows you to savor each dish while listening to explanations from the staff.The bear meat has a strong flavor, as expected.The venison was delicious!Thank you for such a luxurious experience.While the taste was excellent, the price is quite high for the average person.Isn't the rating on Tabelog for high-priced restaurants a bit inflated?The overall rating is 3.7. Less