01 / ABOUT THE PLACE
About this place
Some diners say they tried two salt-grilled ayu of different sizes side by side. What stays with them is the chance to enjoy river fish and mountain ingredients as they cook over the fire in front of them. Reviewers have noted the crisp, browned skin, moist flesh and gentle bitterness of the ayu—a dish to savour when you want to take your time over seasonal river fish. Others report pairing sake with dried ayu garnished with苦うるか (苦うるか). The fish is not limited to the grilled variety: these accounts also suggest ways to enjoy its flavours alongside a drink.
Eel is another memorable choice. Diners who have tried it grilled in a tube or over charcoal describe fragrant, well-browned exteriors and flesh that is tender and substantial. Some have added eel during ayu season, making it an option to enjoy alongside the seasonal centrepiece.
The ingredients in the courses change with the seasons, from wild mountain vegetables and mushrooms to duck, deer, boar and bear. Among the reported highlights are Ezo deer fillet that was tender enough to bite through easily, and duck tataki with fragrant seared skin and moist meat. Spring brings mountain vegetables, summer ayu, autumn mushrooms and winter game, so the season can shape the meal—and offers a reason to choose when to visit.
Soba is served to finish the meal. Diners who have had it as part of a course describe noodles that are fine but firm, with a sweetness that comes through as they chew—an appealing counterpoint after the bold flavours of river fish or game. Reservations are required for meals featuring seasonal ingredients cooked over the irori, so book ahead if you are planning a visit.
