Cave Yunoki

Winter Japanese amberjack is grilled rare and served with a celeriac puree and baked apple. Enjoy the tender meat falling apart in your mouth, with the aroma of hickory. It is recommended to enjoy this dish with sake [Masuizumi Special] matured in a white wine barrel. 

Bigfin reef squid is processed with Shinkeijime (a Japanese original technique to keep the fish meat fresh by making the fish braindead) is lightly grilled with glowing embers in the oven. Sesame oil is added at the end of grilling to add an accent. You can enjoy the resilient texture with your first bite, then the original sweetness of bigfin reef squid with a sticky texture will spread in your mouth, with a good aroma due to the glowing ember.

Thigh of infant wild boar with a milky taste and tender texture is charcoal-grilled and served with paste of Jerusalem artichoke and an abundance of sauce made with meat juice of the infant wild boar. This exquisite dish goes well with red wine. 

Toyama's bigfin reef squid is grilled over a charcoal fire in a kiln. The final squirt of sesame oil is the key to the flavor. After a crunchy bite, the natural sweetness of the squid spreads throughout your mouth, and the fragrant aroma of the charcoal fire wafts through your nose.

Sweet and sour baked apples and rare-grilled yellowtail are served on top of a celery root puree. The tender flesh melts in your mouth, and the aroma of hickory spreads softly. We recommend pairing it with the "Masuizumi Special" beer, which is aged in white wine barrels.

The milky yet tender thigh meat of wild boar is grilled over charcoal. It is served with plenty of sauce made from the juices of wild boar and a paste of chrysanthemum potatoes harvested in Toyama. This is a great dish to enjoy with red wine.