In summary, it was an Italian dining experience that truly connects you with nature and delights your senses. This place is definitely worth the trip, even from afar.I visited for lunch and opted for the pairing.The chef personally sources the ingredients, allowing us to enjoy dishes made with the best seasonal produce.Spring began with an appetizer of fava beans and an assorted platter of wild vegetables, followed by homemade focaccia made with wheat from Chiba Prefecture, which was fragrant and delicious. I also enjoyed homemade hams made from wild boar, venison, and sika deer, which was a delightful surprise (the sika deer was my first time trying it, and it was surprisingly easy to eat and tasty).The natural eel was grilled to perfection and absolutely delicious. The comparison between white and black abalone was intriguing, and I appreciated how the chef brought out the ingredients for each dish to explain them.The main dish I was most curious about was the Jersey beef. I had no idea what to expect, but it turns out it was raised on the same feed as black Wagyu, and the meat had a gentle fat that made it delicious.This wonderful restaurant makes sure to utilize every ingredient, even those that might otherwise be discarded, allowing you to savor them with all your senses.The pairing wines were all delightful, and I found myself drinking a bit too much.I personally enjoyed the shungiku (chrysanthemum leaves) sorbet, and the pasta with dried tomatoes and crab was also delicious.The dessert, a milk ice cream, was homemade as well.On my way out, I bought some of Ushimaru's homemade salt and lasagna, both of which were delicious, so I highly recommend picking them up when you visit!The staff created a warm atmosphere, making the experience even better. I definitely want to return.
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