味の おざ平

Located in the mountains of Nirazaki City, Yamanashi Prefecture, French restaurant "TSUSHIMI" is a hidden gem just a 15-minute drive from the station. It has earned accolades such as Tabelog SILVER 2026 and being listed among Tabelog's Top 100 Restaurants in 2025. With a planned closure in May 2032, this "limited-time opening" restaurant serves only one group of up to four guests per day. Preparations begin at 3 AM for a 3 PM start, a daunting task that becomes understandable once you experience the exquisite dishes served. The course lasts about five hours, but the time flies by as each dish offers new discoveries, immersing you deeper into the culinary world as if guided through a dense forest. A standout dish is the signature "NOEN 2," a breathtaking creation that showcases nearly 100 types of vegetables prepared in eight different ways, using ingredients sourced from the restaurant's own garden and the surrounding mountains. This dish powerfully conveys the philosophy that "vegetables are the stars." One dish featuring turnips is crafted by hollowing out the turnip and lightly simmering it in a soft-shelled turtle soup, allowing the natural flavors of the turnip to shine through with slow, low-temperature cooking. The playful presentation includes both ginkgo and soft-shelled turtle roe, where the difference is only realized upon tasting. Rich in gelatin, this dish is luxurious as a soft-shelled turtle preparation, yet the lasting impression is the deliciousness of the turnip. The brilliance of this restaurant lies in its unwavering commitment to keeping vegetables in the spotlight, regardless of how strong the accompanying ingredients may be. In the tranquility of nature, you have the opportunity to experience the chef's skill and philosophy that bring out the "expressions" of the ingredients to their fullest. "TSUSHIMI" offers an experience that transcends the realm of vegetable cuisine, making it a must-visit destination. Less

Located in Jingumae, Shibuya, the innovative restaurant "Den" has earned two Michelin stars in the 2026 guide, a score of 16/20 from Gault & Millau, and is recognized as a Tabelog Silver 2026 and one of Tabelog's Top 100 Restaurants in 2025. It stands as a representative establishment of creative Japanese cuisine. The playful presentation of dishes and the humor infused in the plating showcase the restaurant's unique charm, alongside a sincere commitment to seasonal ingredients and daily sourcing. Each season, familiar signature dishes make an appearance, adding to the allure of the dining experience. Every visit brings the joy of overlapping memories with the present. The pairings that accompany the dishes are also highly refined, enhancing the flavors in a multidimensional way. On this occasion, the course featured an abundance of wild vegetables, fitting for the season. A standout dish was the grilled trout with a smoky aroma, topped generously with deep-fried koshiabura (Japanese wild vegetables). The umami of the trout, combined with the texture, fragrance, and bitterness of the koshiabura, created a harmonious accent that encapsulated the essence of spring. To finish, the dish of seasoned rice with shirasu (whitebait) and sansho (Japanese pepper) brought forth the seasonal flavors of both the sea and mountains, concluding the meal on a delightful note. "Den," with its blend of playfulness and meticulousness, continues to evolve, offering a sense of "newness" with each visit and awakening memories with the changing seasons. Less