Foodies Asia (en)For "foodies" who are particular about food.

Wayo-shunsai, meaning that it is a dining experience that offers delicious and enjoyable dishes without being limited to a particular cuisine.

The chef, who has experience in both Japanese and French cuisine, creates a range of dishes, from snacks to go with alcohol to full course meals, that are both delectable and versatile.

Ave. Budget: Dinner 7,000-10,000 JPY / “Gault&Millau 2020” POP　

The dining experience where the chef moves through both Japanese and Western cuisine, delivering dishes with a consistent harmony.　

This is a restaurant that offers unique and original flavors that you can only taste here, at a relaxed price range of 5,000 to 7,000 yen for food and 10,000 yen for drinks after a few glasses of alcohol.

Even when staying in any city, I start searching for such a restaurant and find it exciting that, with persistent research, I can always find it. It continues to be an enjoyable day of touring the countryside.

The restaurant that captivated me in Takayama was the “Amane Dining,” facing the Nishi Elementary School in Sowa-cho.

a hidden gem of gastronomy in Takayama

I remembered it was featured in the POP section of the Gaut&Millet a few years ago and I dropped by on a whim without a reservation, luckily there was one seat available.

The restaurant is located in a designated important cultural property, an old house in Takayama city.

They only serve a set course meal (6600 yen) and no a la carte options, but that was fine.

It was recommended to pair the meal with wine, so I started with a safe choice of a Sauvignon Blanc.

And the appetizer.

Half steamed egg with soft roe

Next, the seasonal dish that blends Toyama’s hotaru squid with a Japanese sauce made from a dashi broth showed its fusion style immediately.

Followed by, three dishes served simultaneously in the role of an eight-inch dish.

Next came a dish of liver from Niigata.

Grilled squid in three vinegars.

Yuba with plum and jellyfish.

Despite a failed attempt to take photos, the dish was a rolled dish filled with negitoro.

It was a solid dish that revealed its creativity in the middle course.

The dishes continued with a fried dish of Mie-produced Take-no-ko mushrooms with a tomato sauce, a Shiitake mushroom gratin in front .

And an oyster from Okayama in a Provence-style bread crumb baked dish.

Translation: Foie gras with brioche, served with homemade milk bread.

The main dish was a grilled swordfish with an embedded shrimp mousse and an octopus ink risotto beneath, finished with an Amerique sauce.

The dish was perfect French cuisine, and the fluffy and soft fire of the swordfish was excellent.

The meat dish is a “Saikyoyaki,” using young pork from Hokkaido.

It is served with a “Pitasara” made with duck meat woven in.

The dessert is one of the shop’s specialties, a cheese pudding.

The chef’s extensive knowledge and expertise in both Japanese and French cuisine was not intentional, but rather a result of his journey in searching for job opportunities.

The chef laughed, saying “cooks from rural areas are just like that,” but the dishes in front of him proved that the sense and skills to put them together were not something anyone could have.

This is a valuable restaurant that crosses the boundary between gastronomy and izakaya, making it unique.

Menu

【Appetizer】
#Specialty, Amane Egg” 150JPY
“Cream tofu” 350JPY
Others from 750JPY

【Salad】
from 700JPY

【Hidagyu Steak】
from 2,500JPY

【Main dish】
from 980JPY

【Pasta】
from 900JPY

【ご飯もの】
“Onigiri” 180JPY
Others from 900JPY

＊Please note that the menu and prices are only for reference. They may change depending on the season and availability of ingredients.

How to Reservation

Reservations are accepted via phone.

Map/Access

Walking about 12 minutes from JR Takayama Station.

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