Oryori Yanagiya Nishiki

We use wild sweetfish caught in beautiful rivers in Gifu. These sweetfish, called [Wara sweetfish], [Maze sweetfish], and [Gujo sweetfish], are carefully prepared. This exquisite dish is available from the end of May to the middle of November.

This hot pot uses various parts of the soft-shelled turtle. We add only water and tasty sake (Japanese alcohol) to bring out the taste of high-quality broth from the turtle.

Wild eels are our other specialty representing summer. We carefully prepare and grill them in our original way to get rid of the specific wild odor and bring out only the savory taste. Please enjoy this sophisticated dish served with the rice. The rice is served just after being cooked and dipped with a sauce for the eel as well.

*Tax not included, no service charge

They use wild sweetfish caught in the famous rivers of Gifu Prefecture, such as "Wara sweetfish," "Maze sweetfish," and "Gujo sweetfish." These exquisite dishes are carefully prepared and available from late May to mid-November.

Another specialty that represents the summer season is wild eel. It is a refined delicacy that removes the wild taste that is unique to wild eels through careful preparation and a unique grilling process, leaving only the delicious flavor. The service of serving freshly cooked rice with sauce is very welcome.

The "paste cleansers" served when the grilled dishes change are also hidden gems that use plenty of local ingredients. You can enjoy wild plants such as princess mushrooms and parsley, as well as seasonal locally picked vegetables.

Tsukudani made from bee larvae is a specialty of the mountainous regions of Gifu and Nagano. It is known as a delicacy, but its refined flavor makes it an excellent snack to go with alcohol.

Wild sweetfish can be eaten not only simply grilled with salt, but also as dengaku. For those who are not used to red miso, the miso sauce is separate. You can add it to your liking.

The blood of the soft-shelled turtle is mixed with red wine, and the heart and gallbladder are served with sake.

The meat around the shoulder blade is served as sashimi. You can also enjoy the rare uchigo and firm liver raw.

The chicken is deep-fried using various parts of the turtle, mainly thigh meat. You can enjoy the unique crunchy texture of the turtle.

A hotpot of soft-shelled turtle using all parts of the turtle. It produces a good stock, so it is finished with only water and delicious sake.

The final dish of the hot pot is rice porridge. The rich broth and the addition of sesame oil enhance the unique flavor.