After moving to Ibaraki, I finally experienced spring at Yoshi Cho in my third year here. This year, I want to deepen my love for Ibaraki even more than last year.▼ Hot Dishes - Fried Whitebait Crispy and light, it’s a delightful spring snack that showcases the flavors of Ibaraki. While pairing it with beer is nice, the combination with Japanese sake is simply perfect—what a fantastic start!▼ Appetizers - Sweet Grass Marinade / Butterbur White Miso Salad / Anemone Marinade / Bracken Fern Marinade / Bamboo Shoot with Salt Koji / Koigomi Jelly Vinegar / Wasabi Leaf Marinade / Butterbur with Meat Miso / Uruoi with Spicy Vinegar Miso / Koshiabura with Sesame Each dish is beautifully presented with various seasonings like dashi, vinegared miso, jelly vinegar, and sesame, highlighting the unique flavors of wild vegetables. The bamboo shoots had a delightful citrus aroma and a perfect texture that was both firm and tender. The miso-marinated butterbur was incredibly delicious and would pair perfectly with rice—I wish they would sell it!▼ Soup - Clam Chawanmushi The clam broth and the chawanmushi were unbelievably delicious. The chawanmushi was the best I’ve ever had, leaving me utterly amazed. It was so soft that it almost fell apart when lifted with chopsticks, and the clam's umami melted in my mouth, bringing immense happiness. The wood leaf added a citrusy accent that was simply delightful.▼ Sashimi 1st round) 6 kg of Flatfish → 2nd round) Flatfish belly and Anago (conger eel). The first flatfish switched my mindset to sashimi, while the second round with the rich belly of the flatfish and the anago was astonishingly delicious. I think it was my first time trying anago sashimi, and it was incredibly tasty. I believe it’s because it’s from Yoshi Cho. I had been wanting to try the flatfish belly after reading various reviews, so I was thrilled to find it on the menu. The richness was outstanding! (*ﾟ∀ﾟ*)▼ Grilled Dishes - Grilled Bamboo Shoot The more I chewed, the sweeter the bamboo shoot became. The crunchy texture revealed its true deliciousness. I was genuinely surprised at how different it was from any bamboo shoot I had known before. The freshness meant no need for soaking, and the moisture released during grilling was seasoned with salt and brushed onto the bamboo shoots, showcasing a flavor that could only be achieved through meticulous preparation. The decorative wood leaf added a lovely fragrance and freshness.- Dried Sweetfish It feels more accurate to say you drink it rather than eat it. The freshly grilled flesh was so soft and delicious that I finished it in less than 30 seconds. I’ll have to try buying sweetfish from the supermarket next time.▼ Main Dishes - Grilled Natural Eel I couldn’t help but smile at the thick eel. The skin was crispy, and the flesh was fluffy, creating a divine texture and rich flavor that made my feet dance with joy. Kimura-san is truly amazing. I’m so glad I got to eat this eel; living in Ibaraki is a blessing.▼ Fried Dishes - Lobster Tempura I was incredibly happy to have my favorite shrimp served as tempura. It was unbelievably delicious. The lobster had such a strong umami flavor that it lingered in my mouth. The bouncy texture of the meat was captivating. Another highlight was the lobster salt made from the lobster itself. Dipping it in this salt intensified the lobster flavor, leaving me utterly enchanted. I keep accumulating unforgettable dishes here.- Bamboo Shoot / Udo Sprouts / Tara Sprouts These weren’t just ordinary tempura. I expected a light, crispy tempura, but it turned out to be an extraordinary experience with a delightful crunch. Everything about the batter and frying technique was exceptional—this was truly remarkable mountain vegetable tempura. Yoshi Cho has become an indispensable part of my spring experience.▼ Simmered Dishes - Wild Boar and Mountain Vegetable Stew This dish made me reflect on how I’ve enjoyed spring in so many different forms. The wild boar enhanced the flavor, but the star was definitely the mountain vegetables. Serving this stew last highlighted the brilliance of the course composition.▼ Rice Dishes - Mountain Vegetable Rice I had been looking forward to this mountain vegetable rice since my first visit last autumn. Both the rice and the mountain vegetables were perfectly cooked and balanced, and the unique deliciousness captivated me with every bite. I believe Kimura-san’s takikomi gohan (seasoned rice) is world-class.- Tempura Bara Rice I’ve discovered the ultimate delicious form of tempura bara rice... This is just too unfair; it’s too delicious... I have to eat this again next year. It’s too cruel to only have it once a year.Kimura-san undoubtedly loves white rice from the bottom of his heart. I can tell he’s someone who prefers rice over bread for breakfast.Everything was incredibly impressive, but what stood out the most was the deliciousness of the bamboo shoots. Throughout the course, they were presented in various forms—grilled, fried, steamed, and served both cold and warm—showing me how interesting and delicious bamboo shoots can be. The variety of bamboo shoot dishes allowed me to discover different flavors and textures. The grilled bamboo shoot truly left me in awe.I would love to highlight the best dish of the day, but unfortunately, I can’t this time. As you can guess, there’s a reason for that.