A place worth traveling to Tsuchiura for."Yoshi Cho" naturally evokes such thoughts. This Japanese restaurant is run by the eighth generation chef, Hideaki Kimura, and was selected as one of Tabelog's Top 100 Restaurants in 2025, earning a BRONZE award. It has also been recognized by the Ministry of Agriculture, Forestry and Fisheries as a "Culinary Master" and featured in the Goûts et Terroirs guide.What I enjoyed here was the dish aptly named "Ibaraki Terroir."This course is composed of ingredients that Chef Kimura personally collects, driving over a hundred kilometers each day to gather fresh produce from various regions in Ibaraki.【Ibaraki Terroir】- Celebration Dish: Chilled Thin Steamed White Fish Sauce- Appetizer: A Medley of Nine Summer Vegetables- Small Soup: Soup with Soft-Shelled Turtle and Long Green Onion from Kasumigaura- Sashimi: Anago (Conger Eel) and Momoiro Hokyogai (Surf Clam) from the Tokiwa Offshore- Grilled Dish: Natural Eel White Grilled from Kasumigaura (Saito Fish Shop)- Main Dish: Horohoro Chicken from Kasumigaura (Jafra Trading)- Fried Dish: Carp from Kasumigaura (Yamano Fisheries)- Simmered Dish: Simmered Kamo Eggplant with Grated Daikon (Otake Watermelon Farm)- Rice Dish: Chilled Rice with Soup (Special Koshihikari from the Shinkatsu area of Tsuchiura City)- Dessert: Nanko Plum Jelly and Kousui Pear from Sototsuka FarmUpon entering, I found a space that balances elegance with a comfortable atmosphere. In the private room "Ume," I savored the flavors of Ibaraki, one dish at a time.What left a strong impression was the white grilled natural eel from Kasumigaura.The skin was fragrant and crispy, while the thick flesh was rich in flavor, showcasing a wild essence that differs from farmed eel.The accompanying apricot's acidity was exquisite. It complemented the eel's robust flavor, leaving a light aftertaste. Instead of simply layering the richness of the fat, the acidity created a beautiful balance throughout the dish.Another memorable dish was the carp from Kasumigaura.It is said to have been carefully purged of mud over a week, resulting in a surprisingly clear flavor without any of the typical fishiness associated with carp. This dish completely changed my perception of carp in a positive way.The meal concluded with chilled rice soup made from special Koshihikari from the Shinkatsu area of Tsuchiura City.The entire course was thoughtfully composed, reflecting the land of Ibaraki, allowing one to appreciate not just the dishes but also the stories behind the producers and ingredients.It cannot be expressed merely as "Japanese cuisine using local ingredients." Walking the land, discerning the ingredients, and conveying their essence through cooking.Each dish embodies the terroir of Ibaraki, the seasons, and the chef's craftsmanship.Just about an hour and a half from the city center, even that distance feels like a worthwhile journey to savor this cuisine.I look forward to visiting again in a different season. It was truly wonderful.It was a great meal.