A.i.r. - Myoko

This restaurant offers an 8-course plant-based tasting menu featuring fantastic Japanese fusion contemporary cuisine. The menu and dishes were meticulously crafted and there was very little to criticize. One standout dish was the hibachi black oyster mushroom and smoked pine dashi soba noodles made with local buckwheat. The strawberry, inca berry, and silken tofu ice cream dessert was also worth mentioning. Overall, a delightful dining experience.

We had a great experience here. A.I.R serves pure vegan tastings created by gastrics. the numbers are very limited (I think about 14), so early booking is recommended. Interestingly, only 4 of the guests there were the night we went vegan. eating could be described as a modern japaner with a twist, delicious and beautiful presented, paired with local sakes and weep. but worth it! Don't miss it!

This restaurant offers an 8-course plant-based feast of exceptional Japanese fusion contemporary cuisine. The menu and dining experience were carefully crafted, leaving little room for disappointment. A standout dish was the hibachi black oyster mushroom and smoked kiefer dashi soba noodles sourced from local ingredients. The earthy inca berry and silk tofu ice cream dessert was also a delightful surprise. Highly recommended. (Reviewed on 2020-07-06)

Our dining experience at A.I.R was fantastic. They offer exclusively vegan tasting menus designed by guest chefs. The restaurant has a small capacity, accommodating around 14 guests, so it's best to make reservations in advance. It was interesting to note that only 4 of the guests present on the night we dined were vegan. The cuisine can be best described as modern Japanese with a unique twist, and the dishes were both delicious and beautifully presented. They also offer a selection of local treats and wines to complement the meal. Overall, it was definitely worth the visit and I highly recommend trying it out. Don't pass up the opportunity to dine at this wonderful restaurant!

This restaurant offers an 8-course plant-based experience of innovative Japanese fusion cuisine. The menu and dishes were crafted with great care, leaving little room for disappointment. The standout dish was the hibachi black oyster mushroom and smoked pine dashi soba noodles made with locally-sourced buckwheat. The strawberry, inca berry, and silk tofu ice cream dessert served at the end was also delightful. (Updated review as of July 6, 2020)