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It is a “hidden restaurant” visited by high-end restaurants around the world.
The French chef, who has won awards in cooking contests such as “RED-U35” and “Food Action Nippon”, dares to enjoy creative and sustainable cuisine from the countryside to the world.
Try the natural mushrooms, edible wild plants, wild plants, bears, wild boars, deer and other lobsters delivered from the local forest, and the spiny lobsters, oysters and abalone grown in the nutrients of the Kiso forest.
