お店の雰囲気も落ち着いていてとてもよかったです。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
凄い美味しいです。
お店の方、女性の方も素敵でした。
このお店でしか食べられないお料理ばっかりで大満足🙌今回は旅行のランチでしたがこのお店を目的に又、絶対行きます‼️
たまに贅沢するのも幸せです。
最高の贅沢‼️
良かったです😃 見たことないトラウト剥製水槽が凄いですね。
食品品質の味に重点を置いています。
最高の牛肉のすき焼き、新鮮なキノコ、そして自家製のストロベリーアイスクリームは砂糖や乳製品よりもストロベリーを味わうことができます。
すぐに戻ってきたい（原文）Emphasis on taste of food quality. Best beef sukiyaki, freshest mushrooms, and home made strawberry ice cream that you taste more strawberry than sugar and dairy. Wish to come back soon
店主が野山などで食材を取ってきて、美味しく料理してくれます。
高山で飛騨牛を食べるならここでした。
ご主人との楽しい会話を楽しみながら、絶品の飛騨牛サーロインとヒレをいただきました。
目の前でご主人が焼いてくれるお肉は、感動に値しました！私は、塩、胡椒の味が好きなのですが、ご主人自慢のタレが、特に美味しく素晴らしかったです。
また、天然鮎の塩焼きも別でお願いしましたが、45分かけて、ゆっくり焼いてくれるので、風味、味、歯ごたえが、三冠王でした。
ぜひ、また、秋のキノコも食べに来たいです。
本当にご馳走さまでした。
EXTREMELY overpriced and almost all of the dishes are terrible. The sashimi was served cold, almost slightly frozen. The chef pointed out the tuna toro as an expensive cut of sashimi.. but it was horrible.. we just had the most amazing tuna toro from osaka’s Kuromon market, so there was no fooling us.. the swordfish was so salty. The foods either no taste or very salty.... 😮 I had nice Tempura in Osaka Market.I really cannot understand why people giving him such high rating 😞 😞 😞 My mother in law steamed eggs much nicer. My sis in law fried rice more delicious than his tasteless rice with mushrooms. My son pan fried Beef definitely above him. Best chef???? Ridiculous! I don’t even wish to give him a ⭐️ He deserves 👎👎👎
I am not sure why this restaurant has such high ratings. Am I'm living in the twilight zone? We felt completely scammed. A group of 10 went for a birthday dinner reservation. Omakase. We were expecting the best seasonal ingredients of takayama region to be showcased and some creative cuisine as shown on his website worthy of the expensive price tag. Honestly the entire meal was so maddeningly mediocre that it was almost laughable. The entire meal cost 120,000 yen including 4 beers and a tea charge of 7,000 yen!!! Yep that's about $70 for cups of green tea.First, small samplers of top shell, ikura and mushrooms. Then came sashimi of what the owner/chef described as "tuna toro... Very expensive!!", marlin and squid. The fish wasn't even sliced cleanly, with some frayed edges. Colour also wasn't very fresh looking. Then I took a taste. Yikes! Tasted just thawed and served too cold. I can't decide if we should be insulted that he described the fish as very expensive and expected us not to know the quality of fish he was serving. Next was a boring AND overcooked bubbled chawanmushi (steam egg) with tough shrimp at the bottom.Tempura next. 2 types of mushrooms, pepper and fugu wrapped in shiso leaf. Fugu was plain tasting and rather tough. I asked the server in Japanese (only the server and chef were running the restaurant that evening) if the mushrooms were foraged from the forest as the website mentioned a lot of foraged ingredients . She replied no and apologised. The chef later claimed otherwise. Who knows! Next came the "main". Hida beef for the beef eaters and a small grilled ayu (sweet fish) for those who opted out of beef. Beef cut wasn't great and had an odor. The small ayu was completely overcooked and tough. I took a few bites and left the rest. Might as well give me canned tuna.Next up was a somewhat acceptable dish. A small piece of fried sea perch in a gravy with stewed mushrooms. Then a small bowl of butter broth asari (clams) arrived. Oversalted and chewy. No sweetness of clams at all in the broth!Next he brought out small bowls and unabashedly proclaimed "this is unagi, very delicious". It turned out to be small little rubber pieces of what I'm ashamed to even call unagi, served cold with marinated cucumbers. I can't tell if he thought we were amateur idiots and assumed he could pass off something mediocre as delicious. I wasn't expecting a hirokawa level unagi but come on, this was quite disgusting tasting eel. Finally out came white rice mixed with once again the same mushrooms. Bland bland bland. Along with a SANDY and somewhat smelly miso soup of small river clams. Everyone took a bite and left the rest. The chef asked if we were full or didn't like it. We told him it just didn't taste very nice. Later on he apologised that we didn't like the bland rice and chalked it up to taste differences between Chinese and Japanese. Hmmmm....... Well, later on we found the tabelog listing of his closed restaurant of the same name at a previous location. If you see that rating, you will understand that the Japanese don't seem to enjoy his food that much as well. Not being mean, just honest - I wouldn't call this guy a chef. Just an average cook. I would be ashamed to cook up and serve something of such low calibre at a dinner party and proceed to proclaim to my guests "hey this is very expensive fish!!!", "hey this is very delicious eel". The chef-owner... He seems like a nice guy who enjoys his fishing and foraging but I think he shouldn't be cooking for paying customers much less an expensive omakase course. We are not mincing any words so that any future people will know what they are signing up for. We just felt completely ripped off and I wanted to cry when the bill came. Totally horrible food that cost way more than our very amazing, inspiring, fulfilling and memorable omakase meal with a sushi master (otomezushi) in kanazawa. Sigh, felt really bad for the birthday foodie who was celebrating a milestone birthday and had to put up with such an awful meal. Truly awful.
飛騨牛ももちろん、おいしいですが、お店の雰囲気も落ち着いていてとてもよかったです。
料理も季節を感じさせるものを食べられて、高山の少し遅い春を再度味わうことができました。
お酒も飲めるときにまたきたいです。
飛騨牛ももちろん、おいしいですが、お店の雰囲気も落ち着いていてとてもよかったです。
料理も季節を感じさせるものを食べられて、高山の少し遅い春を再度味わうことができました。
お酒も飲めるときにまたきたいです。
飛騨牛と言うより、キノコとお酒で楽しみたい。
料理もお酒も店主も最高！
| 名前 |
飛騨季節料理 肴 |
|---|---|
| ジャンル |
|
| 電話番号 |
0577-36-1288 |
| 住所 |
|
| 営業時間 |
[月火水木金土日] 12:00～15:00,17:30～22:00 |
| 関連サイト | |
| 評価 |
4.4 |
周辺のオススメ
飛騨の旨みが堪能できるお店。
春は山菜。
夏は川魚。
秋はきのこ。
冬はジビエ。
高山に行き時は必ず訪れたいお店です。