Non-Alcoholic Pairing Included: JPY 34,000Surrounded by nature, this restaurant offers a relaxing atmosphere filled with natural ingredients and honest cooking methods, enriching the heart and soul. The straightforward and unpretentious character of the dishes reflects the genuine personality of the chef, making the flavors truly remarkable. It feels like an innovative twist on Ushimaru, and undoubtedly the best in Ibaraki.Upon arrival, we were guided to the terrace where the shiso lemon juice was delicious, raising our expectations. The amuse-bouche beautifully blended with the scenery.The corn soup was perfectly balanced, not overly sweet. The strawberry butter served with the bread was both tasty and intriguing. The hand-cut homemade prosciutto was intentionally thick, paired with sweet fat for a bold flavor.The roasted spiny lobster, typically served with just a sauce Americain, was elevated by the addition of zucchini cake and lobster tartare, delivering a knockout experience. The slow-roasted Hōrō chicken was cooked to perfection, and the accompanying beets, aged for three days over wood, had a wonderful texture.The clam paella had a rich broth, showcasing a fantastic fusion of Spanish and Japanese flavors. Even the dessert coffee was flawless.The non-alcoholic pairings, including a melon and rice cocktail, were creative and enjoyable. This restaurant, which emphasizes vegetables, provided an exceptionally satisfying experience. The technique of using freshly harvested herbs right in front of us to balance the dishes was impressive.Primarily open for lunch (though dinner consultations are welcome), the chef values family time in the evenings, which is commendable. It’s refreshing to see a culinary world that isn’t overly aggressive; after all, as customers, we want to enjoy dishes made by a chef who is both mentally and physically healthy.
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