Passing through a cedar-cloaked mountain range, we came upon a small valley. A small stream flows among the thickly grown sugi cedar, hinoki cypress and momiji maple trees. Through the entrance and up a path enveloped by the shad of trees and a serene hush, an old thatched roof house comes into view. On offer here is nutritious and tasty country cooking focused on seasonal sansai wild vegetables. Every last dish is lovingly prepared through traditional methods of the village, sansai mountain vegetables including yamabuki (Japanese butterbur) and yomogi ( Mugwort) freshly gathered from the hills, tofu made by hand-straining soy beans after boiling them in the early morning, and fully matured homemade miso. A masu traut grown in a clear stream grills aromatically on the fire while, which we devour accompanied by specially made Japanese pepper miso. The attention to detail is shown in the hinoki leaves and wild flowers which decorate the plate. Fill up your stomach and your heart to the music of the the bubbling brook and the birds.(This information is as of December 2017)