Miso paste and vegetables grilled on a magnolia leaf (hoba) at the table, offered as a non-meat option.
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A traditional Japanese restaurant in Takayama, known for its Hida beef and Hoba Miso, set in a renovated 160-year-old kominka.
Chef and co-founder of NR, collaborating with Shige Kabashima to create its modern Japanese menu.
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