in tokyo, japan (june’24)
trained under furuta after being in pastries, tsushima is another one of the most recognisable chukas in tokyo, with waitlists over 2-3 years. was hesitant in trying with the range in feedback i received but overall i really enjoyed this meal despite some hits and misses.
began with an asparagus with a scallion oil, beef braesola and caviar, a unqiue combination and which with the ‘signature’ caviar bifun, didn’t really understand the significance of the caviar apart from justifying the price of the course. really loved the ‘nodoguro don’ with sakura ebi and a sweet and sour sauce which hit the spot in flavours. the oolong tea cooked octopus, fukahire and tantan men were also enjoyable, in which the base chicken broth was very proper, adequately rich with hints of junan ham. didn’t understand the chasiu as there was no char and grill on the lean pork, chahan flavour was good but the rice itself was too wet to be fried.
the innovative dessert parfait of miyazaki mango and yogurt sorbet was also very very good. thank you for the invitation, so far still enjoy testing out different chukas in japan.
お誘いありがとうございます！
六月のコース: (¥60,000)
ネギ油、白アスパラ scallion oil white asparagus
✨のどぐる唐揚げ、桜海老 fried sweet & sour nodoguro
キャビアの冷製ビーフン caviar cold bifun
漢方豚紹興酒焼き ‘chasiu’
毛蟹の春巻き kegani spring roll
✨フカヒレステーキ fukahire steak
烏龍茶煮たタコ oolong tea cooked octopus
毛蟹と玉子炒飯 kegani egg fried rice
✨担々麺 tantan mien
✨宮崎マンゴーのパフェ、ヨーグルトアイス mango parfait with yogurt sorbet
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would revisit: try once
introduction only
price range pp: ¥60,000-¥100,000
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📍對馬
location: 3-2-3 motoazabu, tokyo
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#2feastingpigs_tokyo
#2feastingpigs_japan
