Dining Kitchen OinkOink — Restaurant in Takayama

I cannot describe the level of culinary focus and mastery; we had experienced in this restaurant.

The explosion of flavours: salt, umani, salt, sweet.

The texture and marination of the meat.

First dish: Chicken. The chicken, retaining the natural chicken oil, perfectly tender meat, deep flavour, with perfectly crispy skin.

Second dish: Pork Served with salt, mustard, and ship+wasabi. Each condiment a different season: I) On its own, the meat, tender (despite a non fatty cut) 3 different taste profiles, citrus, umami, rich. II) With salt, a strong meaty flavour, pleasently direct and honest. Bringing out the natural taste of the ingredients. III) With mustard, a refreshing taste, refreshing the palette, and making you crave for the next bite. IV) With shio/wasabi - indescribable with words, a complete taste bud explosion, delicate, hearty, and elegant.

My partner and I have a list of restaurants, of which only 2 we have rated 10/10 in the world. One is in Malaysia, this is the second.

I dare say the chef is a master...

What a decent surprise! After having enjoyed Hida Beef the night before we were looking for an alternative and figured that Hida Pork might also be worth a try. We came without reservation but found a seat for 2, the menu selection was just ok for starters, but the mains are well sorted for those looking for a non-veggie evening. Both hida pork selections we made were outstanding in taste, it was convenient we could also add veggies to it to make it a proper dish i or understanding. Grilled pork was fantastic, also with fresh wasabi. And the stewed pork belly was so tender... Maybe this is not 100% Japanese food, but we enjoyed the atmosphere, the kind service (even sometimes via Google translate), the well prepared and nicely arranged dishes and a good Sake recommendation. The price was comparably low, and we felt well looked after and left the restaurant happy and content. Go...

The best pork and chicken thigh I have ever had. Never imagine that pork could be paired so well with wasabi. Trust me when I said that it doesn't taste as what you imagine it to be, the wasabi brings out the meatiness of the pork leaving you craving for yet another bite. The chicken thigh was grilled to perfection with crispy skin over the top and potatoes dipped in chicken oil by the side. The white wine mussels had a subtle and elegant soup that could be made into pilaf if you have enough leftover soup. Each grain of rice is packed with flavour of the reduced left over soup. Ended the dinner with a chocolate fondant cake and ice cream. From flavour to plating of the dishes, you could tell that the chef take great pride in his work! Highly recommend this restaurant if you are around the area! PS: Pork was so good that we forgot to take a...