: Breston Court Yukawatan

This was my second visit to Yukawatan.
Every dish here is unique and offers many discoveries.
I appreciate how they carefully explain the ingredients, which enhances the overall tasting experience.
It was a great meal.
- Snap peas with peeled beans inside
- Akayama chicken with mushrooms
- Salmon rillettes with dill from Tsumagoi Village, Gunma
- Iwanami black olives with a fried bread-like dough
- White sesame grissini with prosciutto from Takayama Village
- Consommé with river shrimp and snow carrots
- Soft-shelled turtle from Onioshidashi
- Boar dumplings
- Saku carp with bamboo shoots, white wine, olive oil powder, and ice powder from fuki no to
- Orange wine
- Bone soup made from a 3-month-old goat kid that has only been fed milk in Kurobe City, Toyama, with meat from the neck, thigh, and front legs
- Sparkling Japanese sake with a refreshing lactic acid from sunki pickles
- Eel with gastrique, rice salad with iburi-gakko, and rice ice cream with Bowmore
- Mountain trout cooked sous-vide with celery, watercress, caviar olive oil, and tapioca
- White wine made from Greek black grapes
- Rye crepes filled with seasonal vegetables prepared in various ways, with black olive powder and no dressing, allowing the natural flavors of the vegetables to shine
- Super salmon from Tsumagoi Village with plum sauce and foam, accompanied by a broth sauce made from trimmings
- Chablis
- Non-alcoholic cocktail
- A combination of various parts of lamb with nuts, raspberries, pickled cucumbers, and mint
- Strawberries with strawberry compote, strawberry sorbet, sesame blancmange, and a sherbet made from the top layer of whey yogurt
- Chips resembling mille-feuille made from cacao dough, with white bean chocolate, chocolate mousse, chocolate cream, and vanilla and kuromoji ice cream
- Lemon balm, mint, and sage
- Black olive red wine compote with chocolate
- White chocolate and honey ice cream.

The restaurant is nestled in a beautiful forest surrounded by fresh greenery, which is already very soothing. When I ordered Champagne, they brought out eight different amuse-bouches at once:
- Tomato mousse with prosciutto
- Yukimasu (Japanese char)
- White shrimp
- Baby sweetfish
- Broccoli with sea urchin and caviar
- I forgot what the purple item was...
- Goat's milk bavarois and black olive mousse
- Lamb meat bun

The bun was particularly delicious, with juicy meat inside.

1. A stunning dish featuring both fresh and aged carp, decorated with beautiful beetroot and red shiso powder.
2. Hairy crab with a type of mushroom called Akayamadori and truffle.
3. ...

There were also dishes prepared using rare cooking methods, such as the fifth dish where pigeon meat was placed inside a balloon-like pig bladder, cooked in hot water, and served with foie gras, truffle, and onion. The meat was moist and flavorful.

This is a restaurant I would love to visit at least once a year.