`Yanagi-ya` Japan’s most acclaimed restaurant

I celebrated my 20th birthday in September 2023. To celebrate, my parents took me to a wonderful restaurant. That restaurant is `Yanagi-ya`, which I would like to introduce to you.

Ranked 10th in La Liste, a French guide to the world’s best restaurants, and awarded two stars in the 2019 special edition of Michelin Tokai 3 Prefectures. In the past, Tabe Log, Japan’s most prominent gourmet website, has ranked him first overall for 10 consecutive years, a feat that is now almost legendary.

We had the following menu.

・Saketsubatake no Nimono(Simmered saketuba mushroom)

・Shika no Tsukudani(simmered Japanese deer)

・Ayu no Kanroni(simmered sweet Ayu fish)

・Kuro Suzumebachi no ko(tsukudani of black hornet larva)

・`Ayu no shioyaki`(grilled ayu fish)

・`Matsutake Tsuetake Kurokawa no yakimono`(grilled matsutake, cane, and black skin mushrooms)

・`Koi no arai`(carp sashimi)

・`9syu no kinoko no tempura`(nine kinds of mushroom tempura)

・Inoshishi no yakimono`(wild boar loin and fillet)

・`Tennen unagi no kabayaki`(broiled natural eel)

・`Kinoko no osuimono`(wild mushroom soup)

・`Kinoko no takikomigohan`(cooked rice with mushrooms)

・`Kyara huki to Sansho no tsukudani`(Simmered Japanese butterbur and Japanese pepper)

・shine muscat.

Write down the main ingredients and their scientific names.

Saketsubatake:Stropharia rugosoannulata/Shika:Cervus nippon/Ayu Fish:Plecoglossus altivelis/Kuro Suzumebachi:Vespula/Matsutake:Tricholoma matsutake/Tsuetake:Hymenopellis radicata/Kurokawa:Boletopsis leucomelaena/Koi:Cyprinus carpio/Inoshishi:Sus scrofa/unagi:Anguilla japonica/Huki:Petasites japonicus/Sansyo:Zanthoxylum piperitum/Grape `Shine muscat`:Vitis