感動が上回った、森の恵みみたいなレストラン : MANO

I revisited "MANO" in Karuizawa to enjoy the spring flavors, just like I did last September. This time, the restaurant was unexpectedly empty, allowing for a relaxed experience.
I started with the forest soup, just like before, and then a series of vegetable-based dishes were served. One standout dish featured roasted wild herbs paired with a vibrant orange romesco sauce. I was left wondering, what’s in this sauce?! I would love to buy it on its own!
The wild boar meatball, when dipped in egg yolk, had a delightful gamey flavor and was simply exquisite. Additionally, the saury from Toyama was thick and paired perfectly with a broth-infused sauce that was exceptional.
Instead of the usual wood-fired paella, we had fideuà this time. It absorbed all the flavors of the broth, making it dynamic and delicious.
Overall, I was impressed by the high quality of the sauces. The chef was enjoyable to chat with; last time, he explained a lot about mushrooms, but this time he kept the ingredient descriptions simple. Still, he was a bit chatty, haha.
As a young chef, I look forward to seeing his growth in the future.
I concluded my meal with a custom herbal tea blend, which was wonderfully relaxing. I think I’d like to visit again during the autumn mushroom season.

I was recommended by a few people that I should go before this place gets fully booked!
It's about a 15-minute taxi ride from Karuizawa Station.
As soon as you arrive, you're welcomed by a mushroom sculpture, and you wait in a Snow Peak chair for your reservation.

The interior isn't very spacious, with just a gently curved counter seating. A wood-fired oven is prominently featured, raising my expectations for the presentation.

This time, I ordered a non-alcoholic pairing for lunch. Occasionally, I had a chance to try my friend's alcoholic pairing, so I think I might go for the alcoholic option next time.

Each dish was unique, featuring combinations I had never tasted before! What is fir (the tree)? Wait, can I really eat this? It was surprising to say the least.
And there was a parade of mysterious mushrooms, most of which I had never heard of before. The idea of using those mushrooms in a cream bun was unbelievable, but it was delicious... I wanted to eat more.

The meat was from a female wild boar under a year old, and it was different from any wild boar I knew—light, tender, and without any gamey taste, yet full of flavor.

Then came the paella. This is when I truly felt the essence of Spanish cuisine. I love paella when the flavor is concentrated, but this one was packed with more flavor than double that. I ended up asking for a second serving.

Finally, we were each offered a herb tea blended to our individual preferences. I had a blend of verbena, lavender, and calendula.

Wow. I felt completely full, both in my stomach and in my mind. I was relishing the flavors while also being captivated by the presentation—what a busy experience! Haha.

I left feeling highly satisfied and truly enjoyed myself!!

However, I did feel that the presentation was slightly overwhelming. It’s understandable, as the cuisine is unlike anything you find elsewhere, so you can’t enjoy it without explanations. But the flood of information was just a bit too much, so the second visit might be even more enjoyable.

Wait, does that mean I have to come back?

I look forward to visiting again in a different season!