At the north end of Daylesford, we came across what looked to be a colonial-era tavern, except with the word “Kazuki’s” in the windows and a door flanked by delicate Japanese maples. Entering the restaurant, we were immediately struck by a golden carp on a black wall. Owner/chef Kazuki Tsuya hails from Akita in northern Honshu. He firmly adheres to the traditions of his homeland, but enlivens them with fresh Daylesford-area produce and lively experimentation.