Pairing Peach Course 202601. Muku | Hikihōsui ↳ pairing: Sparkling Peach Juice 02. Bonchi no Izumi | Corn, Shingen Ebi ↳ pairing: Sparkling Peach Juice 03. Harumaki | Pasture-raised Pork, Ricotta Cheese, Basil ↳ pairing: Carbonated drink flavored with Peach Vinegar and Elderflower 04. Natsuyama | Mushrooms ↳ pairing: Jasmine Tea with Yellow Peach and Sansho 05. Hatakearashi | Wild Boar ↳ pairing: Taiwanese Pu-erh Tea with Homemade Red Wine Syrup and Spices 06. Yuzurumi | Tomato, Celery, Bell Pepper 07. Futatsu no Terroir | Tenryū Ayu, Hōjicha ↳ pairing: Lotus Tea, Yamanashi Green Tea, and Watermelon Juice 08. Haha to Keikoku | Yatsugatake Spring Water Trout, Pickles ↳ pairing: White Peach Jasmine Tea 09. Shinsaku Rossini | Koshu Beef ↳ pairing: Japanese Black Tea, Hibiscus Tea, and Spices with Peach Vinegar for a Red Wine Flavor 10. Shime no Ibukuro | Hōtō 11. Kawaii Natsu | Natural Ice 12. Baked Sweets and Tea Bread: Campagne I visited the traditional farmhouse restaurant "Terroir Ai to Ibukuro" in Hokuto City, Yamanashi for the first time. This time, I enjoyed the "Pairing Peach Course 2026" in a special private reservation setting.Throughout the course, the softness and mellow flavor of the peach beautifully blended into the dishes, showcasing the infinite possibilities of this ingredient.Here are my impressions of each dish:■ 01. Muku | Hikihōsui [pairing: Sparkling Peach Juice] A clear soup made with peach essence. From the first sip, the gentle aroma and mellow flavor of peach spread across the palate, making it a delicate opening dish for the course. The refreshing sparkling peach juice complements it perfectly.■ 02. Bonchi no Izumi | Corn, Shingen Ebi [pairing: Sparkling Peach Juice] A dish featuring the fragrant jelly of Shingen ebi raised in hot spring water, combined with the sweetness of corn. Each ingredient's umami is highlighted beautifully.■ 03. Harumaki | Pasture-raised Pork, Ricotta Cheese, Basil [pairing: Carbonated drink flavored with Peach Vinegar and Elderflower] Spring rolls filled with homemade prosciutto and ricotta cheese, served with basil sauce. The sweetness of the peach and the exquisite saltiness of the prosciutto harmonize beautifully, while the refreshing flavor of basil tightens the overall dish. The pairing with the elegant drink made with vinegar and elderflower was also outstanding.■ 04. Natsuyama | Mushrooms [pairing: Jasmine Tea with Yellow Peach and Sansho] A dish luxuriously using summer wild mushrooms, served with a peach vinegar sauce. The rich flavor and deep taste of the mushrooms stand out, enhanced by the jasmine tea paired with yellow peach and sansho.■ 05. Hatakearashi | Wild Boar [pairing: Taiwanese Pu-erh Tea with Homemade Red Wine Syrup and Spices] A dish featuring wild boar pâté topped with young peaches and accompanied by pickles. The strong umami of the meat is accented by the young peaches, and the deep pairing of Pu-erh tea made to resemble red wine matches perfectly.■ 06. Yuzurumi | Tomato, Celery, Bell Pepper A refreshing dish of summer vegetable gazpacho topped with shiso jelly, cheese, and a jelly made from dried plums and peach sap. The sweetness, acidity, and richness create a multi-dimensional flavor.■ 07. Futatsu no Terroir | Tenryū Ayu, Hōjicha [pairing: Lotus Tea, Yamanashi Green Tea, and Watermelon Juice] The Tenryū ayu, lightly fried with rice flour, offers a delightful aroma and the characteristic pleasant bitterness of ayu. The accompanying risotto made with hōjicha and ayu liver features each grain of rice standing out, with the rich flavor of the liver being exquisite.■ 08. Haha to Keikoku | Yatsugatake Spring Water Trout, Pickles [pairing: White Peach Jasmine Tea] The spring water trout is fried with homegrown fennel, served with pickles made by the chef's mother, along with plums and fennel stalks in a tartar sauce. The warm storytelling and textural accents leave a lasting impression.■ 09. Shinsaku Rossini | Koshu Beef [pairing: Japanese Black Tea, Hibiscus Tea, and Spices with Peach Vinegar for a Red Wine Flavor] A luxurious Rossini featuring juicy Koshu beef layered with tender nectarines. The umami of the meat and the refined sweetness of the nectarines harmonize exquisitely. The red wine-like pairing based on Japanese black tea beautifully enhances the flavors.■ 10. Shime no Ibukuro | Hōtō Hōtō made with custom noodles. Instead of the usual miso base, it is prepared with a bouillon base, resulting in a deep and rich flavor. The moderate sweetness of the stewed peaches adds a nice accent.■ 11. Kawaii Natsu | Natural Ice Fluffy shaved ice made with natural ice from Yatsugatake. Topped with rich peach sauce, rhubarb jam, and plenty of fruit, it was a refreshing and satisfying finish.■ 12. Baked Sweets and Tea & Bread I savored the warm aftertaste with freshly baked, fragrant financiers and peach black tea. The homemade campagne paired excellently with the sauces of the dishes.■ Overall Impressions & Service The stories and dedication to the ingredients in each dish, along with the meticulous pairings, combined with the warm hospitality of the friendly and approachable Madame, allowed me to enjoy a comfortable time in the private reservation setting.A special experience that moved me with its taste, storytelling, and hospitality. I definitely want to visit this renowned restaurant again in a different season. It was a great meal.I also have an Instagram (sho__74) where I post about delicious places I've visited in the past, so I would appreciate your follow!