On a regular Tuesday at 6:00 PM, we arrived at the restaurant. We were seated in a spacious tatami room that could accommodate 10 people comfortably. The reservation was made by my companion a week in advance, and we were looking forward to our visit after not coming here for a year. We opted for the Eel Rice Course priced at 7000 yen, excluding tax and service charge. The course included appetizers, sashimi, grilled eel, liver, pickles, dessert, and coffee. We started with a toast with draft beer. The appetizers consisted of sesame tofu, fig with sesame sauce, and eggplant with moroheiya. The sashimi included flounder, conger eel, and squid, all of which were very fresh and delicious. The grilled eel was served in a single box per person this time, unlike last year when it was for two people. It had a crispy and tender texture with a hint of sweetness in the sauce. We ordered the "Yamaoto Original Cloudy Sake" for 2300 yen, which paired wonderfully with the eel rice. The dessert was a kinako (roasted soybean flour) sherbet, which had the perfect balance of sweetness and texture. The total bill came to around 10,000 yen per person, including tax and service charge. Once again, we had a very delicious meal and we were satisfied. Thank you for the wonderful dining experience.

Arrived at the restaurant on a Tuesday evening in July at 6:30 PM. It took about 50 minutes by car from JR Fukuchiyama Station. Passing through the former Ise Shrine and the Inner Shrine, the atmosphere gradually improved along the river for about 20 minutes. The famous demons from the Oeyama Sake Drinking Demon welcomed us along the way. The restaurant is a house that also serves as a residence, but it seems to have been built with the intention of serving as a restaurant, showing elegance. After being seated, I ordered a draft beer and enjoyed some appetizers. The sashimi arrived, featuring conger eel, squid, flounder, and flounder fin. The area is close to Miyazu Port, so it seems that fresh fish is delivered. I felt like having some more drinks, so I ordered the "Yamaoto original cloudy sake" first, followed by the "Oku-Harima Fukuroshibori" "Chirori". "Chirori" refers to a sake container made of glass, similar to a teapot. The main dish arrived!! It was served in a two-tiered bento box, with two servings in one tier. It was very delicious, made from Hamanako. In the remote mountains, the different atmosphere enhanced the deliciousness. It was worth coming all the way here. Thank you for the feast.

Nestled quietly in the Daisen-San mountain range, this hidden gem of a kaiseki restaurant serves only a few groups of guests each day. The owner, who trained at Kyoto's Hyotei and Toriimoto, presents dishes with a dignified touch. Being close to Miyazu, the restaurant receives fresh fish, and the view of the mountains through the changing seasons adds to the tranquil experience. Despite having visited many Michelin-starred restaurants in Kyoto, Yamane is truly outstanding. During my recent revisit, the standout dish was the sashimi platter featuring large and tender Torigai shellfish from Tango, which left a lasting impression. The bowl dish with Tachiuo wrapped in Kusa-mochi was also impressive. The Dojo-ji steamed dish, as well as the Hirame with Ume paste and a certain type of Fu wrapped in oak leaves, were all delightful and showcased the richness of the season. The attention to detail in the tableware, arrangement, and flowers, along with the thoughtful yet unobtrusive service, make Yamane a favorite spot for me. The quality of ingredients and the portion size would command a much higher price in Kyoto city, which always surprises me.

The website for Yamane is http://yamane.tyanoyu.net/. Located in the mountains of Oeyama, spanning Fukuchiyama City and Miyazu City, this restaurant is run by a couple. Both of them are friendly and courteous, creating a welcoming and homey atmosphere for enjoying kaiseki cuisine. They offer three courses priced at 7000 yen, 9000 yen, and 13000 yen. There are no other courses available for lunch or dinner. Despite being located in a mountainous area, the restaurant benefits from its proximity to Miyazu, providing fresh seafood. As a kaiseki restaurant, they pay great attention to creating a seasonal ambiance. The couple's sensibilities are also reflected in their choice of tableware.