I went to a restaurant with gourmet colleagues from work. As someone who only knew about mountain vegetables like warabi-zemmai and taranome, the variety of mountain vegetables served at the restaurant was truly an unknown world for me. The mountain vegetables are only available in limited quantities as the old man goes to the mountains to pick them daily. The sake is served in cypress masu cups with salt, creating a very rustic atmosphere. The course meal consisted of a series of appetizers followed by a parade of mountain vegetables, grilled trout with salt, and mountain vegetable curry to finish. Each time a mountain vegetable dish was served, the lady would kindly tell us its name, but there were so many that it was hard to remember without taking notes. This time, the lady kindly made us a tamagoyaki (Japanese rolled omelette) which was incredibly delicious, especially with sesame oil.

A friend who had been to this restaurant before said it was very delicious, so they made a reservation for me and a few others to go together. The owners, a husband and wife, apparently go out to various places to gather wild vegetables, and they use seasonal ingredients to create delicious dishes. In the fall, mushroom dishes are also popular. When we went, there was plenty of bamboo shoots in a large pot. The restaurant is located in a small house on a dark road, but the interior is a calm old-fashioned style with a counter surrounding it, creating a cozy atmosphere. The staff were polite, explaining the dishes and joining in the conversation at just the right times, making the experience enjoyable. I would like to visit this restaurant again if I have the chance.

I was told that there is a restaurant where you can enjoy a course meal of mountain vegetable dishes, so I asked to be taken there. The husband and wife who run the restaurant go out to pick the mountain vegetables themselves. I don't know much about mountain vegetables, but I savored the flavors with my eyes and taste buds while listening to explanations for each dish. Each dish had a different seasoning that complemented the ingredients well! The "tsukushi" cooked to a caramel color, and the "tanpopo" that you can eat raw... plants that are familiar yet rarely seen in the city. The "tsukushi" I used to stir-fry as a child doesn't compare to the one here, it was delicious and a rare treat. The tempura of bracken fern and butterbur sprouts were full of spring blessings, and the sesame tofu was exquisite! To finish, curry was served, which was a surprise! The sake served was from Hiroshima, "Senfuku"... served chilled in a masu cup with a bit of salt sprinkled on top... you can also try the rockfish bone sake. The restaurant has a calm atmosphere with a traditional Japanese house design and only a counter seating, but the owner moves briskly while engaging in conversation. I heard that in autumn, you can enjoy mushrooms here... looking forward to it.