Terroir Ai to Ibukuro (Terroir愛と胃袋) Hokuto

Today, I visited this popular restaurant in Hokuto, where you can enjoy seasonal mountain delicacies. We had lunch for two, and there was one other group present. The space, renovated from an old house, creates a wonderful atmosphere that connects you with nature. We opted for the omakase course.◆ Seasonal Cuisine from the Yatsugatake Mountains: JPY 25,300, tax included, plus 10% service charge- Beginning: Venison- Autumn Chill: Ostrich, Rikuzaku Shinshu Shrimp, Buckwheat- Friends: Yatsugatake Water Trout, Beets- Remnants: Ishige Vegetables- Secret: Fig, Prosciutto- Falling Away: Chestnut, Wild Boar Meat- Valley, Overflowing: Iwana (Char)- Abundant: Venison, Wild Mushrooms- To Finish: Hōtō (Noodle Soup)- Tongue Salad II: San Marzano Tomato- Gift of Abundance: Kyoho Grapes◆ Ordered Drinks- Non-Alcoholic Beer Ryoma 1865: JPY 1,430- Yatsugatake Grape Juice: JPY 1,240- Non-Alcoholic NEMA Gin with Soda: JPY 1,320- Fuji Mineral Water: JPY 960- Fuji Sparkling Water: JPY 1,070Total Amount: JPY 62,682, tax and service charge included for twoDuration: 2 hours and 30 minutes------- Details -------We started with a venison consomme soup. The flavor was distinctly different from other meat broths, with a clear essence of venison that came through beautifully.There were three types of amuse-bouche. The first was a galette made from chicken liver, paying homage to Yamanashi's famous motsu-ni (offal stew). The second was a tartlet featuring ostrich meat from the Southern Alps, adorned with summer truffle. The third was an amuse spoon made with the flesh of the fully farmed Rikuzaku Shinshu shrimp, set with its shells and roe in gelatin. Each was simply outstanding—pure artistry.Next came the signature dish, "Friends." This plate featured Yatsugatake water trout raised at the Miyama fish farm, served with beet sauce, beets, goat cheese, and trout roe. The trout was lightly smoked and confit, tender and bursting with flavor. The acidity and underlying sweetness of the beets, the mildly tangy creaminess of the goat cheese, and the pop of the trout roe created a perfect harmony. The presentation and flavor composition were both beautiful.Following that was a dish showcasing local vegetables. Although the region has calmed down a bit, summer vegetables are still being harvested, and this dish expressed the remnants of summer. Inside the glass were three layers of puree made from bell pepper, eggplant, and kale, topped with various green and yellow vegetables and grapes. Mixing them together allowed each vegetable's flavors to unfold.On the menu, this was the fifth dish. From the "Extreme Fruits" selection, we had perfectly ripe figs fried. In the center was goat cheese, accompanied by prosciutto made by Shinji Morimoto, a local artisan. Finally, fig leaf oil was drizzled on top. The figs melted into sweetness when cooked, perfectly marrying the oily crispness of the fritters, the saltiness of the prosciutto, and the distinct creaminess of the goat cheese.Next, we had a risotto featuring chestnuts raised by squirrels and wild boar belly. The chestnuts were fluffy and not overly sweet, which was just right. The wild boar meat had no gamey taste, and the rich fat was irresistible. It paired wonderfully with the rice soaked in broth.Now, onto the main fish dish. This was also from Miyama, featuring large iwana (char). It was said to be much larger than the wild iwana caught upstream, and the size of the fillet made that clear. The fish was pan-seared until crispy on the skin, served with a rich white wine sauce and the rare wild Sarunashi fruit as an accent. The iwana was incredibly tender with a silky texture. What surprised me was the white wine-based sauce—one of the best sauces I've ever tasted, with incredible depth and a hint of citrus fruitiness that lingered in my memory. The chef mentioned they used a very good wine, but I believe the flavor transcended just the quality of the wine.Next was the main meat dish. Venison fillet was wrapped in caul fat, topped with sautéed matsutake and maitake mushrooms. The combination of the rich game broth and red wine sauce was simply divine, leaving me speechless. The tender, flavorful venison paired beautifully with the meaty matsutake, and the sautéed mushrooms and sauce concentrated the essence of mountain delicacies in this dish.To finish, we had "hōtō," a dish typical of Yamanashi. You can choose the portion size, but even the large size was manageable. This day’s natural mushroom assortment was luxurious, featuring some mushrooms with striking appearances, used generously in the hōtō. Matsutake and tamagotake mushrooms could be eaten almost raw. The noodles were thinly made, closer to kishimen (flat udon). The broth was a clear, light flavor infused with the essence of mushrooms. I could have easily eaten three to four bowls!Before dessert, we had a palate cleanser of granita made with San Marzano tomatoes and olive oil. The unique flavor combined the acidity and subtle sweetness of the tomatoes with the bitterness and oiliness of the olive oil.The dessert of the day featured grapes. It included homemade rum raisins, pastry, custard cream, and Kyoho grapes. The rich rum raisins paired perfectly with the crispy pastry, and the large, juicy Kyoho grapes reminded me of the beginning of autumn.Finally, we enjoyed herbal tea with a small treat. Chocolate-coated hōzuki (Japanese lantern plant) was delightful. I felt relaxed with the fragrant herbal tea, bringing a perfect finish to the meal.It was a great meal. This was the best innovative course I've had recently. The chemistry between the mountain delicacies of Koshu and Chef Suzuki is truly commendable. I look forward to returning to this place in a different season. Less

This renowned restaurant has been a must-visit for me for about 10 years, making it a key reason for my trips to Yamanashi. Today, we celebrated a family anniversary with a summer-exclusive peach-themed course. From amuse-bouche to dessert, every dish featured peaches (with some elements used as essences). The carefully selected local ingredients transformed by the chef's creativity, experience, and skill left us in awe. True to its concept of catering to "ages 0 to 100," both my 4-year-old and my 80-year-old grandmother were thoroughly satisfied. I can't wait to return! Less

I finally visited Terroir Ai to Ibukuro for the much-anticipated Peach Course, specifically the "Peach Morning" available only for a few days during this season.- **Peach White Soup** A subtly sweet and fragrant peach white soup made with dried peaches and garden lemon verbena.- **Passion Fruit & Summer Vegetables** A smooth smoothie made from Kawakami white peaches, served with a granita of summer vegetable gazpacho and a soup base featuring Kofu passion fruit.- **Croissant & Brioche** A 27-layer croissant and homemade brioche with summer truffles, served with peach blossom honey and belly butter.- **Prosciutto, Egg & Nuts** Prosciutto from free-range pigs topped with peaches, Akane plums, Sun plums, nectarines, a poached egg, nuts, and Parmigiano.- **Ishige Vegetables** Sautéed peaches and summer vegetables with Asaya vinegar peach vinegar.- **Yatsugatake Spring Water Trout** Grilled trout marinated in miso, served with beurre blanc sauce, chopped peaches, and sautéed Chichitake mushrooms.- **Delaware, Corn, Kale, Banana, Yogurt & Peach Parfait** - **Peach Tea** It was a lovely morning spent in a charming old house with a view of the garden. There were peach-themed decorations everywhere, and the butter was shaped like a belly. I truly enjoyed my time here. It was a great meal! Less

Pairing Peach Course 202601. Muku | Hikihōsui ↳ pairing: Sparkling Peach Juice 02. Bonchi no Izumi | Corn, Shingen Ebi ↳ pairing: Sparkling Peach Juice 03. Harumaki | Pasture-raised Pork, Ricotta Cheese, Basil ↳ pairing: Carbonated drink flavored with Peach Vinegar and Elderflower 04. Natsuyama | Mushrooms ↳ pairing: Jasmine Tea with Yellow Peach and Sansho 05. Hatakearashi | Wild Boar ↳ pairing: Taiwanese Pu-erh Tea with Homemade Red Wine Syrup and Spices 06. Yuzurumi | Tomato, Celery, Bell Pepper 07. Futatsu no Terroir | Tenryū Ayu, Hōjicha ↳ pairing: Lotus Tea, Yamanashi Green Tea, and Watermelon Juice 08. Haha to Keikoku | Yatsugatake Spring Water Trout, Pickles ↳ pairing: White Peach Jasmine Tea 09. Shinsaku Rossini | Koshu Beef ↳ pairing: Japanese Black Tea, Hibiscus Tea, and Spices with Peach Vinegar for a Red Wine Flavor 10. Shime no Ibukuro | Hōtō 11. Kawaii Natsu | Natural Ice 12. Baked Sweets and Tea Bread: Campagne I visited the traditional farmhouse restaurant "Terroir Ai to Ibukuro" in Hokuto City, Yamanashi for the first time. This time, I enjoyed the "Pairing Peach Course 2026" in a special private reservation setting.Throughout the course, the softness and mellow flavor of the peach beautifully blended into the dishes, showcasing the infinite possibilities of this ingredient.Here are my impressions of each dish:■ 01. Muku | Hikihōsui [pairing: Sparkling Peach Juice] A clear soup made with peach essence. From the first sip, the gentle aroma and mellow flavor of peach spread across the palate, making it a delicate opening dish for the course. The refreshing sparkling peach juice complements it perfectly.■ 02. Bonchi no Izumi | Corn, Shingen Ebi [pairing: Sparkling Peach Juice] A dish featuring the fragrant jelly of Shingen ebi raised in hot spring water, combined with the sweetness of corn. Each ingredient's umami is highlighted beautifully.■ 03. Harumaki | Pasture-raised Pork, Ricotta Cheese, Basil [pairing: Carbonated drink flavored with Peach Vinegar and Elderflower] Spring rolls filled with homemade prosciutto and ricotta cheese, served with basil sauce. The sweetness of the peach and the exquisite saltiness of the prosciutto harmonize beautifully, while the refreshing flavor of basil tightens the overall dish. The pairing with the elegant drink made with vinegar and elderflower was also outstanding.■ 04. Natsuyama | Mushrooms [pairing: Jasmine Tea with Yellow Peach and Sansho] A dish luxuriously using summer wild mushrooms, served with a peach vinegar sauce. The rich flavor and deep taste of the mushrooms stand out, enhanced by the jasmine tea paired with yellow peach and sansho.■ 05. Hatakearashi | Wild Boar [pairing: Taiwanese Pu-erh Tea with Homemade Red Wine Syrup and Spices] A dish featuring wild boar pâté topped with young peaches and accompanied by pickles. The strong umami of the meat is accented by the young peaches, and the deep pairing of Pu-erh tea made to resemble red wine matches perfectly.■ 06. Yuzurumi | Tomato, Celery, Bell Pepper A refreshing dish of summer vegetable gazpacho topped with shiso jelly, cheese, and a jelly made from dried plums and peach sap. The sweetness, acidity, and richness create a multi-dimensional flavor.■ 07. Futatsu no Terroir | Tenryū Ayu, Hōjicha [pairing: Lotus Tea, Yamanashi Green Tea, and Watermelon Juice] The Tenryū ayu, lightly fried with rice flour, offers a delightful aroma and the characteristic pleasant bitterness of ayu. The accompanying risotto made with hōjicha and ayu liver features each grain of rice standing out, with the rich flavor of the liver being exquisite.■ 08. Haha to Keikoku | Yatsugatake Spring Water Trout, Pickles [pairing: White Peach Jasmine Tea] The spring water trout is fried with homegrown fennel, served with pickles made by the chef's mother, along with plums and fennel stalks in a tartar sauce. The warm storytelling and textural accents leave a lasting impression.■ 09. Shinsaku Rossini | Koshu Beef [pairing: Japanese Black Tea, Hibiscus Tea, and Spices with Peach Vinegar for a Red Wine Flavor] A luxurious Rossini featuring juicy Koshu beef layered with tender nectarines. The umami of the meat and the refined sweetness of the nectarines harmonize exquisitely. The red wine-like pairing based on Japanese black tea beautifully enhances the flavors.■ 10. Shime no Ibukuro | Hōtō Hōtō made with custom noodles. Instead of the usual miso base, it is prepared with a bouillon base, resulting in a deep and rich flavor. The moderate sweetness of the stewed peaches adds a nice accent.■ 11. Kawaii Natsu | Natural Ice Fluffy shaved ice made with natural ice from Yatsugatake. Topped with rich peach sauce, rhubarb jam, and plenty of fruit, it was a refreshing and satisfying finish.■ 12. Baked Sweets and Tea & Bread I savored the warm aftertaste with freshly baked, fragrant financiers and peach black tea. The homemade campagne paired excellently with the sauces of the dishes.■ Overall Impressions & Service The stories and dedication to the ingredients in each dish, along with the meticulous pairings, combined with the warm hospitality of the friendly and approachable Madame, allowed me to enjoy a comfortable time in the private reservation setting.A special experience that moved me with its taste, storytelling, and hospitality. I definitely want to visit this renowned restaurant again in a different season. It was a great meal.I also have an Instagram (sho__74) where I post about delicious places I've visited in the past, so I would appreciate your follow! Less