Review: Chaya Amamaki

Tell us about your first impressions when you arrived.
Shabby chic and effortlessly cool, it looks like a modern and minimalist log cabin. You'll know it was worth the drive as soon as you pull up.

What was the crowd like?
It's a destination for Mashiko's creative community, and for a youngish generation concerned with where their food comes from and how it's made.

Main event: the food. Give us the lowdown—especially what not to miss.
Kiln-cooked Neopolitan pizza is their thing, but what really got my attention was all the gorgeous and unusual vegetables they use—like brassica flowers and purple napa cabbage. If you're lucky, they might have a special of local wild boar or mixed berry pie.

And how did the front-of-house folks treat you?
Thoughtful and sincere, this is their life's work, not just a job (so be patient).

What’s the real-real on why we’re coming here?
This is Mashiko at its best. If you've got a car and the time, it's worth the detour (on scenic country roads).