That restaurant,this unforgettable dish

Considered one of the area’s finest restaurants, this establishment is known for clay-pot rice cooked over an okudosan hearth using Omi rice, along with dishes featuring local river fish and game. Alongside its thoughtfully composed courses, the à la carte offerings are also extensive. One standout dish is the ankake misuji created by second-generation Chef Ryo Nagoshi.
“Misuji is a richly marbled cut, so I grill it over charcoal to keep it light,” he explains. Finished with a bonito-based dashi accented by white leek and salt-cured fresh peppercorns, the dish is crisp and clean, allowing the character of the meat to shine.