Cave Yunoki — Restaurant in Toyama

The nine-course Japanese-French omakase began with a thoughtful gesture. The restaurant offers a half wine pairing that still includes all six wines in smaller pours, allowing guests to enjoy the full gastronomic journey without the heaviness that sometimes accompanies long pairings. It is a subtle but intelligent touch that immediately conveys the chef’s empathy for his diners.

The first course, boreal shrimp sashimi on spinach paste topped with prosciutto and kelp jelly, paired with champagne, was an elegant opening. The shrimp was tender and sweet, the spinach added flavor without bitterness, and the prosciutto with kelp jelly brought a savory coolness that tied the dish together.

The second course, a tart of hairy crab in butter sauce with greens, paired with Albarino from Says Farm, balanced luxury and comfort. The crab’s sweetness met the tart’s crisp texture and the butter’s richness, while the wine’s floral apple notes and mineral edge kept the flavors bright.

The third course, slightly smoked conch with squash flowers, paired with light orange wine, offered a study in texture. Cooked on charcoal, the conch was part tender, part crunchy, with an umami depth lifted by the vegetable’s crispness. The orange wine matched reasonably well, though it leaned toward personal preference rather than universal appeal.

The intermission brought a loaf of bread made from pizza dough aged for one hundred days, served with smoked butter. The crust snapped like a baguette, the center was airy and chewy, and as it cooled, the flour’s aroma became richer, recalling fine pizza crust.

The fourth course, bouillabaisse in an espresso glass, was an umami bomb. Each sip captured the concentrated sweetness of sea life. The local sake accompanying it began with cottonncandy sweetness and caramel finish, but once paired with the soup, transformed into something creamy, reminiscent of Baileys.

The fifth course, charcoal grilled squid, showed the chef’s precision. Cooked just to the edge of raw, it remained tender, each portion including both head and tentacle for contrast. The squid ink sauce, blended with shiso, gave brightness to the dish’s earthy base. A 2023 Cabernet Franc rosé provided an easy, refreshing balance. By this point, the chef’s mastery felt so natural that perfection seemed expected.

The sixth course, charcoal grilled red sea bream on koji rice risotto with tomato consommé, paired with a Says Farm Chardonnay, demonstrated technical finesse. The fish was sweet and tender, its skin crisp and smoky. The risotto leaned toward sticky rice in texture, but the consommé made from “303” tomatoes was the star, thick, fruity, and vividly acidic. The Chardonnay’s buttery mineral tone, when combined with the tomato, turned slightly saline and savory.

The seventh course was charcoal grilled venison, perhaps the evening’s quiet triumph. The meat was exceptionally tender, requiring only a light press of the knife. Its flavor was pure, with a faint, pleasant funk. The 2023 local Pinot Noir was a fine partner, slightly more tannic than expected yet still elegant.

Dessert arrived in two stages. The eighth course was a peanut panna cotta drizzled with olive oil and scattered with salt flakes. The pudding melted instantly, carrying a robust peanut flavor. The salt crystals added spark and contrast, while the olive oil lent smoothness and a faint vegetal complexity.

The final course, a pear compote sorbet in a paper thin cone, was clean and refreshing. The fruit tasted true and ripe, perfectly sweet, with a cooling effect that gently closed the evening.

Service matched the food in precision and quiet grace. The staff were attentive, polite, and efficient, their movements measured and calm. The chef worked with focus and professionalism, communicating in English when possible, a thoughtful effort that bridged the gap between sincerity and artistry. For an introvert, the experience was deeply satisfying: to watch skill unfold in near silence, every motion deliberate, every...

Cave Yunoki came highly recommended as a one star Michelin restaurant serving French Japanese food. We enjoyed very much the ambience as it is located inside a retired and renovated 100 year old sake brewery. The full wine pairing is very highly recommended too. We had enjoyable masuizumi sales, and chardonnay and rose from Says farm. However the food was little disappointing. Salmon trout and shell fish and wild vegetables dish was under whelming and not really exquisite. The shell fish was chewy and does not taste fresh. The wagyu sirloin was exceptional though and the sweet potato with honey ice cream and meringue was also excellent. Will not return personally but if you enjoy the ambience and the pairing more than the food, it will be a...

☀️「無口なシェフが作りだす、富山フレンチワールド❣️」 黙々と、キッチンの中で仕事をする。。ゲストなど目に入らぬかの様な寡黙な仕事人。 だが、地元の旬の食材を最小限の調理で、最大限に引き出す調理とその食材に対するクリエイティブに、ついつい酒が進んでしまう独自の富山フレンチ。 食べた人間にしか、わからない世界を見る事が出来ます。 シャンパンや、ワインも勿論いいが、是非、ご近所で作られる満寿泉を合わせて貰いたい。 フレンチで日本酒？と、言う固定概念を捨てると、見た事ない世界で、食事が進みます。そして、富山フレンチと言う意味を、、、、 寡黙なシェフだが、声をかけると、なんとも素敵な目尻の垂れた笑顔の素敵なシェフ。 今度は、勇気を出して、いろいろと聞いてみたいな！と、、ご馳走...