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"Tucked into a remote mountain village in Toyama Prefecture, this minimalist, artful restaurant applies French technique to intensely regional Japanese ingredients—think cured Asian black bear, ooettyubai sea snails, devil stinger fish and fir‑needle paste—and even offers a thoughtfully crafted nonalcoholic pairing program of mocktails and teas made from mountain spring water, kuro‑moji and wild mugwort. The journey there is part of the appeal, and guests can stay in one of three on‑site cottages and use a Finnish‑style wood‑fired sauna." - Nicholas DeRenzo