For the main, my friend and I got the Sakura Trout and Kagoshima Wagyu (+$30) to share. Fork-tender, flaky, and fairly firm, the grilled trout peeking out from under the fried shiso leaf was nicely seasoned and well complemented by the bed of sweet spring cabbage puree (slightly starchy and jelly-like).

Part of the Takayama’s Spring Omakase Lunch Menu ($150).