RESTAURANT UOZEN (レストラン ウオゼン) Sanjo

I made a reservation a few months ago to finally visit RESTAURANT UOZEN, a place I had always wanted to try.This restaurant offers gastronomic French cuisine that abundantly features game meat, all crafted into unique dishes using carefully selected local ingredients, resulting in a very high level of quality.The game meats, such as bear and wild boar, had no unpleasant odors at all, and the wild boar tenderloin steak was both tender and delicious.Everything was delightful, but the standout for me might have been the oysters. Less

Summer is definitely delicious.I visited in March and had such a wonderful experience that I decided to come back in the summer. Once again, it was an amazing experience filled with fun and deliciousness, and I got to appreciate the taste of Niigata's seasonal vegetables.We started with an appetizer of cotton candy corn ice cream topped with coffee powder. What an exciting start!I still love the galette, and the char with its yellow roe had an incredible texture! The side dishes of arugula and the apple candy eggplant were delightful. The egg dish was also fantastic. The melon yokan was delicious as well.This time, I felt even more strongly about the restaurant's solid foundation. It was such a joy. I will definitely visit again. Less

Restaurant UOZEN.Is it worth traveling all the way to Tsubame-Sanjo?You don’t even need to think about that.I want to go to this restaurant, so I’ll go to Niigata.And that’s perfectly fine.What’s on the plate is not just a beautifully arranged dish.It encapsulates the mountains, sea, rivers, and soil of Niigata.Even the essence of the Tsubame-Sanjo region is captured in each plate.It’s simply stunning.However, the food is not just a work of art.If it’s only for looking at, I won’t give it high marks.What makes UOZEN exceptional is that it transcends its beauty and is genuinely delicious.Game, fish, vegetables, aromas, and cooking techniques—though complex, the moment you taste it, it’s astonishingly clear.Before reasoning, the first thing that hits you is "delicious."I believe this is the strength of gastronomy.Just because it’s in Tokyo doesn’t make it amazing.And being overseas doesn’t necessarily increase its value.This cuisine is perfected because it exists in Tsubame-Sanjo.It doesn’t use its location as an excuse.Rather, it transforms the location itself into value.The restaurant isn’t just a stop on your journey.This restaurant is the destination of the journey.If we’re talking about Japanese gastronomy, I can’t overlook this place. Less

Nestled in the rural landscape of Sanjo City, Niigata, lies "RESTAURANT UOZEN." It all began in 2013 when Chef Kazuhiro Inoue, who had been working in Tokyo, moved to Sanjo, his wife's hometown. He inherited the building and name of his wife's family-run Japanese restaurant "Uozen" and embarked on a new journey as a French restaurant. The name "Uozen," written in Katakana, reflects their intention to honor family history while evolving their cuisine. At the core of their philosophy is the essence of the mountains, rivers, and sea, and the life that exists within them. The culinary journey starts not in the kitchen, but in the natural surroundings of Niigata. They venture into the mountains, rivers, and seas, cultivating the land. And beyond simply "receiving life," they ensure nothing goes to waste. This encapsulates what "UOZEN" is all about.As you progress through the course, it becomes clear that this philosophy is not just an ideal. Wild boar and Asian black bear are transformed into salami and sausages, even becoming part of the broth. The seafood from Sado, such as sweet shrimp and rock oysters, is complemented by mountain and field treasures like egg mushrooms, fragrant mushrooms, butterbur shoots, and eggplants. Moreover, they don’t just present local ingredients; through French techniques like bouillabaisse, pâté en croûte, and sabayon, they create a distinctly Niigata flavor profile. The game meat is refined not by overpowering strength but by enhancing the sweetness of the fat and the clarity of the broth. Looking back after the meal, you realize that the mountains, rivers, and sea are all interconnected within a single course.The experience begins with "Four Amuse-Bouches." The first dish features fish caught by the chef himself in Sado, prepared as tartare and wrapped in wild leaves. The earthy, green aroma intertwines with the fish's umami, seamlessly connecting the "sea" and "field" in one bite. The cotton candy corn ice cream from Sanjo highlights the natural sweetness of the ingredient, balanced with the bitterness of coffee. Next is homemade salami made from wild boar and Asian black bear, where the richness of aged meat pairs beautifully with the fresh sweetness of morning-harvested edamame. The "Game Meat Corn Dog" served with black garlic sauce adds a playful twist, stuffing familiar shapes with wild game. The essence of the sea, field, and mountain is captured in these four small plates, clearly presenting the theme of the course from the start.Next is the signature dish, "Bouillabaisse with Sado Sweet Shrimp." Fresh sweet shrimp is wrapped in a sheet of consomme that concentrates the shrimp's umami, layered with nuances of rouille and saffron. This dish preserves the allure of the sweet shrimp while reconstructing the flavors into a bouillabaisse. It maintains the textures and rich sweetness born from respect for the ingredients, making it a perfect representation of the restaurant."Kijihata with Wild Boar and Fruit Tomato" connects the flavors of the sea and mountain on the same plate. The delicate and refined kijihata is layered with wild boar belly ham, enhanced by a fruit tomato gazpacho that adds sweetness and acidity. The wild boar ham does not dominate as a meat dish but functions more like a seasoning, imparting saltiness and richness to the fish. The "Iwana Galette with Egg Mushroom" features the nutty aroma of buckwheat combined with iwana, wasabi leaves, water celery, egg mushrooms, and iwana roe, all brought together with sabayon and sansho. The richness of the river fish fat, the freshness of the mountain vegetables, and the aroma of mushrooms rise in succession, creating a sensation of eating both river and mountain.The "Pâté en Croûte" is a classic dish that encases multiple game meats. Centered around the robust umami of the meat, summer vegetables like purple sweet potato, okra, and eggplant are scattered, while the sweet and sour notes of plums and American cherries lighten the dish. In contrast, the "Rock Oyster" is briefly cooked in a high-temperature stone oven, leaving the center semi-raw. Originally known as "sea milk," the rock oyster is further enhanced with a creamy sauce, essentially multiplying the essence of the sea milk. Pickles made from butterbur shoots, fermented tomatoes, and fennel flowers and seeds introduce bitterness, acidity, and aroma, creating a well-rounded richness. Additionally, the "Candy Apple Eggplant" is a dish that embodies Sanjo's identity as an eggplant kingdom. The round eggplant is charred in the stone oven, leaving a smoky exterior and a sweet, creamy interior. Despite the different ingredients of meat, seafood, and vegetables, each showcases the strength of Niigata's land."Asian Black Bear and Soft-Shelled Turtle" features soft-shelled turtle broth layered with Asian black bear. Rather than the wildness one might expect from the name, the standout impression is the clarity of the broth and the sweetness of the fat. By layering the umami of different lives, the dish lands on a beautifully clear flavor. The main dish, "Wild Boar with Sweet Long Pepper," utilizes both the meat and heart, with the sauce made from wild boar broth. The rich aroma of fragrant mushrooms enhances the dish, while the freshness and spice of the sweet long pepper add depth to the intense umami. Rather than relying solely on the strength of the game, the dish draws out the allure of the entire animal, including its broth and aroma.Dessert begins with "Melon Water Yokan." The refreshing sweetness is accented with lime's acidity, smoothly transitioning from the meat dishes. The "Oishi Plum and Milk Gelato" combines the sweet and sour notes of the plum with the acidity of rhubarb, finishing with a caramelized surface reminiscent of crème brûlée. Next to it is milk gelato, which balances the fruit's acidity and the burnt notes with the creaminess of the milk, resulting in a well-defined dessert.The charm of "RESTAURANT UOZEN" lies not just in using local ingredients but in how they engage with the life of the land through their cooking. They harvest, fish, forage, cultivate, and utilize everything. By layering French culinary techniques, the mountains, rivers, and sea of Niigata come together as a cohesive course. There are plenty of reasons to visit Sanjo just to experience this cuisine. It was a great meal. Less

I visited the renowned UOZEN restaurant in Niigata. Located in a corner of Sanjo City, surrounded by picturesque rural landscapes.It had been quite a while since I last took the Joetsu Shinkansen past Nagaoka, getting off at Tsubame-Sanjo. Depending on the traffic in the evening, it seems you can reach the restaurant by taxi in about 20 to 30 minutes. This time, I headed to Higashi-Sanjo via the Yahiko Line and walked from the south exit. I believe summer vacation has started, as there were many high school students on the train. The main exit opens up to a somewhat developed area with taxis available, making it easy to catch one from there, but walking takes nearly 30 minutes.Surrounding the restaurant, aside from a few houses, are expansive rice fields. The scenery gives off a vibe where you might expect to hear frogs croaking, but it was surprisingly quiet, possibly due to the recent heat.Originally, the building resembles an old farmhouse, more like an inn or a dining establishment. You dine in the space to the right upon entering, while there is also a spacious tatami room on the left.I was guided to a living room-like area in front of the counter, and we started with the amuse-bouche.I’m not familiar with the chef’s detailed background, but it seems he hasn’t trained extensively in traditional French cuisine and likely lacks overseas experience. However, the base and presentation reflect modern French influences. Using local ingredients from Niigata, he incorporates game into the amuse-bouche, showcasing a sense of balance not only in presentation but also in flavor.The cooking techniques are well-adjusted to each ingredient, allowing for enjoyment of both flavor and texture. However, I had some questions regarding the course structure and the order of dish presentation.For drinks, I tried both alcoholic and non-alcoholic pairings. Overall, the alcoholic pairing featured clean, natural wines typical of modern French cuisine, while the non-alcoholic options were homemade. Some of the alcoholic pairings included well-known brands, but I didn’t find any particularly interesting combinations. Aside from a few exceptions, the pairings felt rough and lacked harmony. It seemed like some dishes that would pair better with Japanese sake were awkwardly matched with wine, raising concerns about quality control.On the other hand, while I appreciate the homemade aspect of the non-alcoholic drinks, they lacked the volume and expression suited to the dishes, suggesting a lack of knowledge and experience, which was disappointing.Overall, the restaurant presents local ingredients in a modern French style, which is nice for visitors from the city, but it doesn’t seem compelling enough for locals to make a special trip. The surrounding scenery doesn’t offer much of a unique experience either. If it were an auberge where you could stay overnight and enjoy the rural landscape late into the night or early in the morning, it might be worth visiting more.If there are any significant changes, I would consider visiting again.Amuse-Bouche: Four Varieties- Botan Shrimp- Kijihata (Japanese Sea Bass) with Wild Boar and Fruit Tomato- Iwana (Iwana Trout) with Galette and Tamagokake (Egg Mushroom)- Pâté en Croûte with Yama-dori (Woodcock)- Rock Oyster with Fuki no Tō (Butterbur Sprouts), Fermented Tomato, and Fennel- Candy Apple Eggplant- Tsukinowaguma (Asian Black Bear) with Soft-Shelled Turtle- Wild Boar with Sweet Long Pepper- Mizu Yokan (Water Jelly) with Melon- Riore with Rhubarb, Meringue, and Echigo Hime Strawberry- Tea Sweets Less

This is the highest-rated restaurant on Tabelog in Niigata.It’s about a 20-minute drive from Tsubame-Sanjo Station.Nestled quietly in a residential area surrounded by the countryside of Sanjo City, it might be a bit tricky to find as there are no signs nearby.The interior features a beautiful wooden floor, and we started with drinks and four types of amuse-bouche at a sofa seat:- Sado-produced Limoncello with soda- Amuse-bouche selections: - Shiso-wrapped fish - Pea puree - Wild boar salami with chili - Game dogAfter that, we moved to the counter seats for an authentic Niigata cuisine experience:- Botan shrimp with shrimp consomme sauce- Squid with wild garlic, tentacles, and wild boar salami topped with fermented tomato sauce- Iwana (sweetfish) wrapped in buckwheat galette with watercress and tecca miso- Pâté en croûte with katakuri, matatabi, arugula, juzen eggplant, and Okesa sakaki- Iwafune rock oysters with fennel- Candy apple eggplant and round eggplant- Soft-shelled turtle soup with black bear meat- Wild boar meat with Manganji pepper- Melon water jelly- Koshihikari Ganji milk ice cream- Far Breton and yomogi warabi mochi- Herbal teaEach dish was bursting with originality, and almost all ingredients were sourced from within Niigata Prefecture.Everything was delicious, and the game-based meat dishes, along with the seafood, river delicacies, and farm produce, showcased incredible creativity.I definitely want to visit again. Less

The owner-chef Kazuhiro Inoue of UOZEN is truly a versatile cook, hunting wild game in the mountains and fishing in the Sea of Japan.The dishes are meticulously crafted under the concept of "locally sourced ingredients," showcasing remarkable finesse. The timing of the service and the explanations from the staff were perfect, creating a rhythm that felt like a well-rehearsed performance, with each plate arriving in its prime.Not only are the dishes delicious, but all the wines paired with the meals are made using biodynamic farming methods, ensuring a natural production process. The non-alcoholic options are also impressive.This is a must-visit for terroir enthusiasts and gastronomes, a renowned establishment that Niigata can be proud of. I look forward to returning. It was a great meal.**Menu** ① Amuse Bouche: Thin beans, fava beans / Homemade wild boar salami, bamboo shoots, game dog ② Sado Botan Shrimp Bouillabaisse, shrimp roe, saffron sauce ③ Asparagus, buckwheat crepe, wild boar ham, nasturtium, cheese ④ Red squid, bear chorizo, fava beans, wild garlic, fermented tomato soup ⑤ Game pâté en croûte, vegetable pickles, dried persimmon ⑥ Niigata rock oysters, Niigata Sato Farm grilled eggplant ⑦ Tsuki no Wa bear, soft-shelled turtle broth soup, mountain vegetables ⑧ Grilled wild boar ○ Palate cleanser: Mizu Yokan, Niigata melon ⑨ Dessert: Meringue, Koshihikari rice pudding, mascarpone cheese, rhubarb, strawberry sauce Sado wild herb tea / Coffee Tea sweets: Yomogi Warabi Mochi, blueberry cake Less

I made a reservation and visited during the weekday dinner hours.To sum it up,I had an absolutely wonderful experience.The restaurant is nestled in a tranquil rural area, away from the city.It has been renovated from the Madam's family ryotei (traditional Japanese inn), and the sign from the original "Uozen" has been preserved.The interior is stunning and overwhelming.The chef personally sources abundant ingredients from Niigata by hunting, fishing, and foraging in the mountains, rivers, and seas, as well as from the restaurant's own fields.It offers a unique Niigata gastronomy experience.【During my visit】Michelin Guide Niigata Special Edition 2020 ⭐︎⭐︎Gault & Millau 2026 3 Toques (15.5 points)Tabelog 2026 SilverTabelog All-Genre Niigata Prefecture Ranking 1st (4.47)Tabelog French National Ranking 7th (4.47)【What I had】 (including tax)■ Omakase Course JPY 21,780■ Alcohol Pairing (9 types) JPY 13,310First, I enjoyed an amuse-bouche in the lounge. The vegetables from the restaurant's garden and the homemade game dishes captured my heart and appetite. After that, I moved to the counter.The array of creative dishes was consistently impressive.The wines chosen by the sommelier Madam were exquisite and paired perfectly with the dishes.For the final tea and sweets, I returned to the lounge and enjoyed tea leisurely in the sofa seating.I hope to revisit in a different season.It was a great meal.(Note)On the way there, I took a taxi from Tsubame-Sanjo Station, arriving at 17:29 from Tokyo Station, but the road was a bit congested, and it took over 30 minutes, causing me to arrive slightly past my 18:00 reservation. Less

I was truly impressed! Even someone as easily bored as I am wants to come back to this place. Since they use seasonal ingredients that change daily, I look forward to discovering new flavors each time.This is a private house restaurant that only allows entry at exactly 6 PM. It was renovated from the wife’s family’s Japanese restaurant, and her husband, the chef, runs it. There’s a stone oven, and only Chef Inoue and two assistants work in the spacious kitchen. The service is handled by the wife, so it makes sense that they can only manage with a simultaneous start. There were only three groups of customers, including us. The others were all speaking English and Chinese, giving off an intellectual vibe—perhaps they were from Taiwan? I wonder how they find such a niche restaurant.The interior is spacious. With bear and weasel furs hanging, it gives off a gamey feel while leading into a stylish and elegant living room. Outside the window, beautiful rice paddies just watered stretch out.First, we enjoyed appetizers on the sofa. It felt like an aperitif, savoring the evening in Niigata as it darkened. Surprisingly, the ambiance suited chanson music perfectly. The wine list was quite extensive, and they even had homemade limoncello.The first amuse-bouche was wild boar rillettes. The crust was incredibly thin, the boar meat rich in flavor, topped with beautiful green celery powder and pickled pink dogtooth violets. It was the best! I devoured it quickly, but the taste was unforgettable.We enjoyed various hand-held dishes like homemade salami made from bear and boar, and American-style duck hot dogs, before moving to the counter for the main course.We savored various wild vegetables, meats, and fish foraged by the chef, along with morels, prepared in different cooking styles with delicate sauces. Each dish was meticulously crafted, leaving me in awe! The only dish I didn’t enjoy was the ice cream made with bear fat, but that’s just because I’m sensitive to oils; it had a robust gamey flavor typical of wild cuisine.After the meal, we relaxed on the sofa with coffee and tea. The restaurant felt like home, and as night fell, it became completely dark outside. The chorus of frogs could be heard. It took us three hours to eat, so I was truly satisfied. I experienced a blissful time.On the way back, I had them call a taxi to Tsubame-Sanjo Station, catching the last Shinkansen (the dinner course definitely only allows for this timing) back to Tokyo. It was truly a magical moment. It’s far and pricey, but absolutely worth visiting this renowned establishment. Less

In early May, I went out for dinner with a friend.This restaurant is a true exploration of game meat, beautifully expressing the terroir of Niigata on the plate.Here, the chef personally hunts, fishes, and forages for wild vegetables, which conveys a deep love for nature. At the same time, it offers a full experience of the mountains and sea of Niigata.Now, let's talk about the taste, which is truly exceptional. The game meat here has almost none of the typical "gamey" flavor (and I mean that in a good way). While the unique characteristics of each ingredient are preserved, any unpleasant wild flavors have been elegantly removed, making it enjoyable even for those who are not accustomed to game meat. In fact, I believe even those who usually dislike game could appreciate it here.Without a doubt, this restaurant ranks at the top for its handling of game meat among all the places I have visited.Additionally, I was fortunate to visit during the peak season for wild vegetables, and the quality of the wild vegetable dishes was incredibly impressive. The natural bitterness and freshness of the wild vegetables were beautifully elevated without any off-flavors, reaching a level of excellence I have never experienced before. I feel truly lucky to have visited during this season.If you are in Niigata, this is definitely a place worth visiting.It’s rare to find a restaurant that allows you to experience the mountains and sea of Niigata to such an extent.**Amuse Bouche (4 varieties)**Homemade Wild Boar Salami (two types: marinated with vegetables and chili) + Wild VegetablesThe first is a classic, delicious salami.The second has a spiced flavor and is paired with wild vegetables that look like onions but taste completely different. Personally, I found this one to be quite appealing, with a flavor I’ve never encountered elsewhere.Wild Boar Rillettes × Celery Powder × Fuki (butterbur) Pickles × Beet TartThis dish reminded me of Taiwanese braised dried tofu. The unique bitterness of the fuki lingers as an aftertaste, creating a very distinctive and interesting composition.Pâté en Croûte × Arugula × Wild VegetablesThis is one of the best Pâté en Croûte I’ve ever had. There’s no unpleasant odor, and the gentle spice is delightful.Game Dog (Fermented Black Garlic Sauce × Fried Game Dog × Herbs)It’s sweet and sour, quite different from what I imagined. It feels less like a sausage and more like meat seasoned with spices, leaving a sweet nuance of dough and honey in the aftertaste.The pairing was a Champagne from a female producer with three generations of history. The apple aroma was incredibly refreshing, making it a perfect aperitif.**Appetizer 1** Sado Island Botan Shrimp, Shrimp Consommé, Shrimp Roe, Saffron and Garlic Sauce This dish elegantly reconstructs the ultimate "grilled shrimp." The shrimp consommé is particularly rich and sweet, while the saffron sauce has the impression of an evolved aioli. Although the presentation style was different from the photos on Tabelog, tasting it made me realize, "This is definitely how it would taste based on that visual."The pairing was a rosé made from Niigata Pinot Noir. Very fruity.**Appetizer 2** Asparagus, Buckwheat Crepe, Prosciutto, Nasturtium, Cheese Galette The asparagus was surprisingly juicy with no bitterness, pairing perfectly with the cheese. The prosciutto was subtle yet supportive, and the chewy texture of the buckwheat crepe was excellent. The herbs had no grassy taste, resulting in a dish of very high quality overall.The pairing was a white wine with the aroma of ripe apples, which developed buttery nuances as it warmed. It was a very interesting wine that changed with temperature.**Appetizer 3** Sado Island Sea Bream, Sea Bream Broth + Cream Sauce, Wild Vegetables like Kogomi The dish gives the impression of being topped with a generous amount of white hair onions. The sauce underneath is overwhelmingly rich, tasting more like "concentrated mushroom umami" than cream. Simply delicious.The pairing was a mineral-rich white wine.**Bread** Homemade Butter (with walnuts and black rice) This had a texture and acidity closer to yogurt than butter, pairing surprisingly well with the bread.**Appetizer 4** Grouse Ravioli, Tara-no-me (Japanese wild vegetables), Morille (Morel) Mushrooms, Vin Jaune Sauce Grouse is known as the "king of game" and has been overhunted due to its mild flavor and deliciousness, leading to hunting bans in some regions. However, it can still be enjoyed in Niigata.When I tasted it, I was amazed at how mild it was, making it enjoyable for anyone. The Tara-no-me was exceptionally delicious. And above all, the Vin Jaune sauce was outstanding. That unique aged aroma is indeed addictive.The pairing was also Vin Jaune. It had a unique aroma reminiscent of Shaoxing wine, which may not appeal to everyone, but personally, I loved it. Perhaps I liked it too much, as the sommelier poured me a generous amount (laughs).**Meat Dish** Net-caught Niigata Wild Duck, Snow Under Carrots, Wild Udo, Duck Broth and Fragrant Mushroom Sauce This was truly wonderful. Despite not using brown sugar, it had a flavor and richness reminiscent of brown sugar, attributed to the fragrant mushrooms, according to the chef.The duck meat had zero off-flavors. The wild udo had a slight celery-like aroma, presenting a completely different impression from what I had eaten before. The snow under carrots were astonishingly sweet, almost reaching the realm of pumpkin or sweet potato.The pairing red wine had nuances of raisins and cocoa. The aroma was reminiscent of spiced dishes, with a slightly bitter taste that ultimately became quite sweet.**Final Dish** Game Consommé + Japanese Broth Wild Boar Tsukiwa Bear Koshihikari Rice The meat had no "gamey" smell until the very end, culminating in the best sukiyaki rice porridge of my life made with that broth. It was truly delicious.The pairing was a red wine from Yoichi, Hokkaido. It had a very unique flavor.**Dessert 1** Tsukiwa Bear Fat Ice Cream, Chaya Leaves × Echigo Hime Sauce Very refreshing, with no heaviness at all.**Dessert 2** Charcoal-Grilled Meringue, Sado Lemon Mousse, Cheese Ice Cream, Crumble Overall, it had a very refreshing quality, with a mild acidity. The aroma of cheese was soft and pleasant.The pairing was homemade Sado Lemon Limoncello. Although the alcohol content was high, it was not overwhelming, providing a very clean finish.**Tea Sweets** Far Breton White Chocolate Powder × Yomogi (mugwort) Warabi Mochi The Far Breton had a tangy flavor with moderate sweetness and an excellent aroma. The Yomogi Warabi Mochi started with a sweet aroma of white chocolate, and as you chew, the flavor of yomogi spreads. Less

I had lunch with my wife at this restaurant, which is truly located in the middle of rice fields. Initially, we had trouble figuring out how to access it by car.At this restaurant, the chef personally engages in hunting and foraging to create dishes that highlight the natural bounty of Niigata.The interior features wood used for the counter, floor, pillars, and beams, while the walls and ceiling are painted white. The design beautifully balances the warmth of wood with a sophisticated feel.They offer a course meal priced at JPY 19,360 (including tax and service).We started with four amuse-bouches in the lounge:- Wild boar salami and chorizo- Wild boar with cream- Venison rillettes as the main dish- Game dogThese amuse-bouches were delicious and presented impressively.After moving to the counter seats and greeting from the chef, we enjoyed the following:- Sado Botan Shrimp→ Large and incredibly succulent! It was fragrant, rich, and absolutely delicious.- Buckwheat Galette with Asparagus, Wild Boar Ham, and Gruyère Cheese→ A unique combination of ingredients that left a strong impression.- Sea Bream with Mountain Vegetables (such as kogomi and urui)→ The kogomi was particularly delicious. The combination of the mild sea bream, mountain vegetables, and rich cream sauce was delightful.- Bread with Sour Cream→ It was incredibly tasty.- Mountain Bird and Mushroom Ravioli with Jura Vin Jaune Sauce and Tara no Me→ The flavors of the mountain bird and mushrooms were well captured. The rich Vin Jaune sauce paired perfectly.- Mallard Duck, Yamaudo, and Snow-Under Carrots→ The mallard was fatty and had a great texture. The mountain vegetables and sauce complemented it well.- Wild Boar and Asian Black Bear Mountain Vegetable Hot Pot→ Before cooking, the chef presented about ten types of mountain vegetables along with both meats, and then finished it at our table.First, we had a hot pot with wild boar, bamboo shoots, and kogomi, followed by a hot pot with the black bear, koshiabura, and sansho. Both had a robust umami flavor, and the mountain vegetables eliminated any gamey taste.To finish, we enjoyed a rice porridge made with the remaining broth. The rich dashi was impressive.- Ice Cream made with Black Bear Fat, served with Strawberry and Kaya Sauce→ I probably wouldn’t have noticed the bear fat if it hadn’t been mentioned, but the ice cream was creamy. The strawberry sauce was delicious.- Lemon Cream Cake→ It featured a novel presentation where charcoal was pressed against the cream, creating a sweet and sour lemon cake infused with a fragrant charcoal aroma that was very tasty.- Tea/Coffee- Confectionery: Warabi Mochi and Blueberry CakeWe ordered sparkling water (750ml) for JPY 1,500.Every dish was creative, impressively presented, and delicious. I was truly moved by the variety of game dishes available.The chef and his wife, who provided the service, were attentive throughout our meal.The total bill for two came to JPY 40,000. It was a very enjoyable three-hour dining experience.It was a great meal! Less