【★3.8】和食屋さんのBBQ（山の食材を薪火焼きに）【2489】 : Makiyaki Kakehashi

4,231 characters★ selection course (24,200 yen, including a service charge) Duration of stay: Approximately 2 hours 50 minutes I am coming to Nagano Prefecture from Tokyo. Daisuke Maruyama (born 1991) is working at this store (3.68). I noticed that they were introducing wild eel purchased from fishermen in Hinuma (Ibaraki Prefecture) on Instagram. The owner is from Tsuchiura City (Ibaraki Prefecture), and the female partner is from Takaoka City (Toyama Prefecture).The shop is run by a handsome couple (they have not registered their citizenship yet). On this day, they used river eel from Hyogo Prefecture (on the Sea of Japan side) rather than from Hinuma, but apparently they purchase eel directly from fishermen, so you'll be able to find a source you'd never see in Tokyo. Branded natural eel purchased from the Toyosu Market costs over 20,000 yen per kilo, so it would be better for a shop that selection 20,000 yen to handle natural eel through negotiation. In early summer, in addition to wild eel, Tenryu Ayu (Nagano Prefecture's nationally proud brand of farmed ayu) is also available. As a specialty, we offer soft-shelled turtle, which are made to drain mud from Mt. Asama's spring water, throughout the year (in other words, farmed). They seem to prefer mountain foods, and can enjoy wild vegetables in the spring, mushrooms in the fall, and wild game in the winter. The specialty of this restaurant is that the above ingredients are grilled over a wood fire (firewood from apple trees). (The theme of the restaurant was written on Instagram as "Japanese-style meal BBQ.") Inside the restaurant is a chef's table with seven seats at a straight counter with a wood-fired oven in front of it. I requested that alcohol be served to go with the meal. We ate and drank as shown below and paid a total of 33,700 yen per person.・Liquor selected by the host (not a pairing) 1. Nicolas Fiat Grand Reserve Brut White Foam French Champagne 2. Chardonnay Oak 2021 Nagomi Vineyards White Tomi City, Nagano Prefecture 3. Shinshu Kirei Junmai Ginjo Yamada Nishiki Unfiltered Nama Genshu Nagano Prefecture Okazaki Sake Brewery 4. Kurosawa Namamoto Special Pure Rice Sake Nagano Prefecture Kurosawa Sake Brewery 5. Funky Chateau Strate Cassee Semillon & Sauvignon Blanc White Aoki Village, Nagano Prefecture 6. M. Chapoutier Chateauneuf du Pape Rouge La Bernardine 2016 Grenache Red France Rhône ・ selection course (24,200 yen) 01. Warm soft soft-shelled turtle soup and somen noodles 02. Steamed abalone from Aomori 03. Wood-grilled golden sea bream from Choshi with sleet dressing 04. Grilled mackerel smoked over wood, fried with yam, buckwheat flour, and buckwheat Fried food 05. Wood-grilled fresh soft-shelled turtle with mountain salt from Oshika village 06. Hokkaido white asparagus with clams and soup stock 07. Fire-grilled live Tenryu ayu (12cm size) with cucumber and Tosa vinegar 08. Wood-grilled Shinshu Minemura beef skirt steak Gyoja marinated in garlic and soy sauce Snap peas 09. Comparison of wild Hyogo river eel 700g size and farmed Mikawa eel 800g size wood-grilled kabayaki mini bowl 10. Koshiba cutlassfish 2.2kg size rice Pickled vegetables (Nozawana) soup bowl (black seaweed miso soup) 11 .Kozu Farm Jersey Milk Ice cream Flavored with Firewood Paired with Strawberries in 3 Ways of Eating The summary of the dishes I ate is as follows. Individual scores are in brackets, and the displayed price includes including a service charge [4.0] Warm soft-shelled soft-shelled turtle soup and somen noodles.The rich scent of soft-shelled turtle, which you can tell just by wafting through the air, whets your appetite. It seems that soft-shelled turtle themselves are collected from a variety of sources, but a certain quality is maintained by allowing them to soak in mud for two weeks in the spring water of Mt. Asama. The taste of the soup with a little empera is amazing. I enjoyed the strong flavor while being full of nutrients. It is also good to heat the noodles in a way that retains the crunch and texture of somen noodles. I would like to eat it in a bowl instead of a small plate. [3.9] Steamed abalone from Aomori Cooked for 2 days (steamed) and finished by adding soy sauce from Ogawa Village to the firewood to add flavor. Although the restaurant doesn't have a strong sense of terroir when it comes to ingredients, by using seasonings from Nagano Prefecture, every plate has an element of Nagano Prefecture. The abalone itself is flavored with the abalone's natural salt content without adding any seasonings (the soy sauce is just a flavoring agent). You can enjoy the chewy and soft texture, the smoky aroma of soy sauce, and the delicious taste of abalone, and it's even better than the abalone I had at a certain Tabelog award store (for about twice as much as at the same store). It's not big on volume, but the concept is to enjoy high-quality ingredients in every bite. [3.7] Wood-grilled golden sea bream from Choshi, dressed with sleet Lightly smoked and then grilled over wood until the skin is crispy. It is said to be pasteurized like seared sea bream, leaving a pink color in the center of the golden sea bream. Dressed with Tenryu Village's yuzu ponzu, ginger, and green onions. I'm a person who likes rich flavors, so I don't need too much sourness, but Kinmedai is not bad. [4.1] Fire-smoked mackerel is placed on top of fried yam, buckwheat flour, and buckwheat Fried food. Garnish with perilla perilla, seasoning with wasabi, and wrap the whole thing in shiso leaves. The crispy texture of the Fried food food goes well with the crunchiness of the mackerel. Unlike French cuisine Japanese-style meal, it is rare to learn the deliciousness of combinations in Japanese cuisine, but this combination showed an outstanding sense of taste. [3.8] Fire-grilled live soft-shelled turtle with mountain salt from Oshika Village The soft-soft-shelled turtle from Mt. Asama, which are the same as the soup, are removed from the shell and skewered. Even when it is skewered, the meat continues to move and you can feel the strength of its vitality. The store's specialty is simply savored with mountain salt from Oshika Village. Surprisingly, there are many famous restaurants in Nagano Prefecture where you can eat grilled soft-shelled turtle. Yuzukimoto (4.54) in Iida City uses charcoal, while Yamase (4.03) in Matsumoto City uses gas (before relocation), but neither uses wood fire. The skill of pasteurization is top class in the nation. In comparison, soft-shelled turtle at the same restaurant are pasteurized to retain a juicy feel, but they also retain a firm and elastic texture, which I found both good and bad. My current rating is that they have the No. 3 grilled soft-shelled turtle in Nagano Prefecture, but since the owner is still young, having been born in 1991, I look forward to further improvements in the future. [3.9] White asparagus from Hokkaido with clams and soup stock I like the way white asparagus is cooked to leave just the right amount of crunch, and the strong flavor of the soup that probably comes from the clams also sublimates the white asparagus. [3.8] Ike Tenryu Ayu 12cm size wood-grilled Cucumber Tosa Vinegar Tenryu Ayu stands up when grilled because it is “live” and bounces. It's 12cm in size, so it's small, but two fish will come out. In order to bring the aroma of firewood into the interior, we purposely leave the mouth of the sweetfish open when we put the fire inside. Ayu is a fish that has a scent similar to cucumber or watermelon, and is also called ``fragrant fish.'' Adding the scent of firewood to the mix may seem like a no-brainer, but it shows off the uniqueness of this restaurant. In terms of taste, the sweetfish I had at Suikoan and Akasaka Ogino (4.27) in Tokyo were better, but the crunchy whole sweetfish definitely tastes better. [3.8] Wood-grilled Shinshu Minemura beef skirt steak, Gyōja garlic and soy sauce, snap peas I just ate Shinshu Minemura beef misoji at a sushi restaurant in Toyama Prefecture called GEJO (3.72). . Unlike misuji, which tastes like fatty tuna due to the low melting point of the fat even when it is marbled, skirt steak is characterized by its strong flavor, which is unique to red meat. According to the owner, lean meat is better suited for wood-grilling than marbled meat. TACUBO (4.46), which is famous for its wood-fired dishes, also uses Hareford beef from Ireland. I like wild vegetables, so eating it with Gyoja garlic pickled in soy sauce suited my taste, but I was concerned about the lack of volume. Karuizawa is one of Japan's leading resort areas. The poor cost performance may be found in the city center class. As someone who can get Kuroge Wagyu beef skirt steak at a low price at a butcher shop in downtown Tokyo, I wanted something a little more special and voluminous. [4.2] Wood-grilled kabayaki mini bowl comparing wild Hyogo river eel size 700g and farmed Mikawa eel size 800g The golden eel in the foreground is natural, and the silver eel in the back is farmed. All of them are twice the size of typical farmed eel (about 250-330g). Wild eel is produced in a river that flows on the Sea of Japan side of Hyogo Prefecture. It sounded like "Komarugawa", but the details of the river are unknown. I think the sauce is closer to the dry Kanto flavor than the Kansai sweet flavor as it is grilled on the back (Kanto style) and locally grilled (Kansai style). According to the owner, they are aiming for ``Karijuwa'', and it certainly has a strong crunchiness. For the white rice, we use Koshihikari from Iiyama City. If farmed eel is grown for a long time, it will taste as good as wild eel (wild game eel can have a huge difference in success), but a large farmed eel weighing 800g is even more delicious than wild eel. (Even if you eat wild eel from the Shimanto River in Shimanto, it may be poorly grilled and tasteless.) I thought that natural eel had more refreshing fat, but I had already recognized it as wild eel. I feel like it's from. If you tasted them without being told, you would have said they were both delicious. For me, it would be ideal if the texture was a little less crunchy and the texture was crispy and fluffy. A certain restaurant in the downtown area where you can eat wild eel has about three times the volume of the same restaurant. Due to the disadvantage of going to unique restaurants in downtown areas, restaurants with high scores on Tabelog tend to be evaluated harshly. [3.9] Koshiba cutlassfish 2.2kg size rice Pickled vegetables (Nozawana) Tomewan (black seaweed miso soup) 2.2kg size Edomae (from Koshiba, Kanagawa prefecture) dragon class. Even though it is Edomae, I feel that the one from Takeoka in Chiba Prefecture is more fatty, but the rice goes well with the crispy grilled cutlassfish. [3.7] Kozu Ranch Jersey Milk Ice cream flavored with firewood and served with strawberries in 3 different ways: Strawberries with champagne sauce, fresh strawberries, and shaved frozen strawberries. There are cookies hidden below. Ice cream is delicious with a fluffy texture and a strong sweetness. Since it is a rich jersey milk, it goes well with the sweet and sour taste of strawberries.