Ayana

Run by a three generation team of mother, daughter, and grandson (still only two years old) that uses seasonal ingredients to cook home- style food. Besides local Matsumoto dishes, Ayana also boasts a range of Japanese mushroom and sansai (edible wild plants) dishes.

• Sanzokuyaki (Fried Chicken)¥1300
• Dashimaki-tamago (rolled egg omelet seasoned with fish stock)¥780~
• Tartare made with local venison¥1680

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