I revisited TSUSHIMI, a restaurant that operates exclusively for one group per day and has been open for just 10 years, with its address kept private.Here, vegetables take center stage, based on the concept of local production for local consumption, with courses inspired by the Japanese forest formed by "heaven," "water," and "earth."The chef personally grows vegetables in the garden behind the restaurant, using an abundance of ingredients sourced from Yamanashi Prefecture.**Menu**: JPY 60,000 (including pairing)- **Forest Aroma**- **Fried Myoga and Wild Boar Tart**- **Broad Bean Brioche**- **Tataki Warabi and Asiatic Black Bear Udon**- **Katsuo Greens with Sweet Shrimp Caviar**- **Uzaku**- **Roasted New Onion with Soft Shell Crab Roe**- **Young Corn and Milk Shell**- **Turnip and Soft-Shelled Turtle Soup**- **Grilled Soft-Shelled Turtle Skewers**- **Donko Shiitake and Duck Cutlet**- **About 100 Varieties of Vegetables**- **Ayuy and Udo Rice**- **Kohlrabi and Grouper**- **Bread**- **Dantake Bamboo Shoots and Cheese**- **Blood Orange**- **Elderflower Ice Cream**- **Tea Sweets**~Impressions~ Chef Tsushimi's sense of creativity is truly genius. Each dish that appears, starting with the signature specialties, is filled with originality that far exceeds expectations.The beauty and meticulously calculated delicate flavors seem to transfer the vitality of nature directly onto the plate, drawing you into an overwhelming world.What elevates this special space even further is the presence of the Madame. Her hospitality, connecting the atmosphere with perfect timing and distance, is truly remarkable.I strongly felt that neither could exist without the other; this is a restaurant that is truly completed by the partnership of the couple.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your "likes," "follows," and "saves" for the restaurant.
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