The first thing one sees upon entering this ryokan is a traditional charcoal brazier with a boiling kettle hung on a hook above it. After dinner we returned to sit around the fire enjoying sake and the comforting smell of burning charcoal.
|Large brazier near Wanosato's entry|
|A room (a house, really) at Wanosoto|
Early dishes included a vegetable medley with pickled loches (a small fish) beautifully presented on a pull-out tray from a lacquer box, and a sashimi plate incorporating a whole larger loche.
|Vegetables and pickled baby loches (lower left)|
|Big loche with sashimi|
|Dobi mushi -- soup and vegetable inside|
|Extremely marbled hida beef and mushroom, before and while cooking|
And the obligatory grilled dried fish as a principal course, served with very typical slices of rolled omelet,
followed by rice and pickles and miso soup. A good, if rather excessive, start to the day.