Ohtsu (レストラン オオツ) Mito

In March of this year, I visited Mito to enjoy Chinese cuisine. Having heard about several great restaurants in Mito, I decided to visit "Restaurant Ohtsu" for the first time, which was recently selected as one of the "Destination Restaurants" by the Japan Times.It takes about 1 hour and 15 minutes by express train from Ueno Station, making it comparable to dining in Tokyo. The restaurant is about a 10-minute walk from Mito Station (though I took a taxi since I wasn't sure about the distance).There are three parking spaces available under the restaurant, and additional parking nearby, so it's convenient for those driving from afar.The restaurant opened in 1991 and is run by the chef's son, with support from his parents.The dining area is located on the second floor. On this day, a group of ten food enthusiasts gathered for a dinner.Since I don't drink much, I ordered a smaller amount of drinks for pairing. For those driving, non-alcoholic options were available, but no specific pairings were offered, allowing for personal selection.I started with "Drappier," a champagne made from organically grown grapes.The first amuse-bouche was "Corn Soup," made from locally harvested sweet corn (the high-sugar variety "Dolce Dream"). The soup is topped with a jelly made from corn broth. It had a refined sweetness—an impressive first dish.Next was "Local Clams" served with a shishito pepper puree and pickled mountain vegetables. This dish also featured local clams, and the puree added a nice touch of spice and freshness.Then came "Isidai from Oarai," wrapped with a sauce made from sazae (turban shell) puree and micro celery. The Isidai, aged for four days, had a rich, creamy texture and excellent umami. The chef skillfully ensured that the skin had a nice fat and aroma.The "Fish Bones Soup" was made from fresh fish bones and leftover parts. It included kombu, sudachi, and a touch of salt, delivering a refined umami flavor.The "Beets and Peach" dish was served with a tomato consomme (gazpacho). The organic beets from Kozawa Farm Lab in Mito provided a moderate sweetness, and the complexity of flavors from the beets and the acidity of the gazpacho was delightful.Next was "Wild Eel from Nakagawa," a rare 750g eel caught by a young fisherman in his twenties. The chef is notified when they become available. It was served with a puree of cucumber and nasturtium stems. The sauce, made from red wine and eel broth, was well-balanced, allowing the eel's flavor to shine through.After several glasses of white wine, I enjoyed a red wine, "Shiojiri Merlot," which paired well with seafood.The "Ise Lobster" was branded as "Hitachi no Kuni Ise Ebi" in 2023, weighing 1.2 kg. The sauce was made from lobster broth and tarragon oil. The cooking was perfect, resulting in a moist texture and rich flavor, yet still gentle on the palate.The "Potato and Truffle" dish combined local ingredients with luxury items. The truffle paired surprisingly well with the potato, and the dish was undeniably delicious. Truffle butter and homemade anchovy (made from local sardines) were used, with potatoes selected from 20-30 varieties. I appreciated this level of dedication.The "Flounder" was sourced from Oarai, served with a sauce made from chitake mushrooms, a type of mountain mushroom harvested by the same young fisherman, and hokkigai (surf clam) along with vin jaune white wine. The flounder was delicious, and the hokkigai added to the overall flavor.The "Black Abalone" was steamed and sourced directly from a fisherman who contacted the chef when he caught it. The sauce made from abalone broth, prosciutto, and kombu was gentle yet highlighted the ingredient's natural flavors, accompanied by vine purple and edamame from Kozawa Farm Lab.For the final chicken dish, I was served red wine "Sarge de Gruaud Larose," the second label from the popular "Ch. Gruaud Larose" in Saint-Julien.The last main dish was "Hōrōhō Chicken" from Jafura Farm in Kasumigaura, featuring both thigh and breast meat. It was quite substantial. The meat was juicy and tender, with delicious fat. The sauce was based on chitake and chicken broth, garnished with water eggplant topped with chicken liver. The combination of chicken liver and water eggplant was surprisingly rich and delicious.For a palate cleanser, I had "Omitama Yogurt Sorbet," made from fresh milk (92%) from Omitama City in Ibaraki. It was smooth and gently delicious.The "Peach Soup with Jersey Milk Ice Cream" featured peach fruit and soup, with the creamy ice cream adding a delightful twist to the flavor.Finally, I enjoyed "Fresh Herbal Tea" and a mini dessert, "Financier." While the ending mini dessert was not as surprising as the previous courses, it was still delicious.Ibaraki Prefecture, known as an agricultural kingdom, is famous for melons, sweet potatoes, chestnuts, and lotus roots, but also excels in strawberries, Hōrōhō chicken, duck, Hitachi beef, anglerfish, Ise lobster, and shira-uo. The variety and quality of ingredients are truly remarkable. It's exciting to see young chefs like Chef Ohtsu skillfully utilizing these local ingredients, and Ibaraki may soon become a culinary hotspot. Less

I love this restaurant and often visit for lunch, going solo.▼ Corn Soup - Freshly Harvested Gold RushThe sweetness of the corn was absolutely divine. Just one sip filled me with happiness—what a fantastic start!▼ MehikariRich and incredibly tender. Just a light touch and the flesh crumbles, with the sweetness, bitterness, and saltiness of the fat melting in my mouth along with the aroma of charcoal.▼ Hoshigarei with Sea Snail Puree and Egg SoupThe plump flesh and beautiful fat were simply stunning. The richness and intensity of flavor were overwhelming. The combination with the scattered sea snail was also fantastic. When paired with the Hoshigarei soup they brought later, the umami intensified even more, creating an incredible experience. The white wine suggested by the lady was also excellent, but the downside of Ohtsu is that by the second or third dish, I was already overwhelmed and my mind was full. I am grateful for that.▼ Beets, Fennel, and Consommé JellyA gentle and refreshing dish that can be enjoyed even in the summer heat. It maximizes the beauty of the beets grown by Ozawa-san, and I could feel my brain rejoicing at its richness. They regularly participate in the Village Market in Tsukuba, where you can buy their amazing vegetables.▼ Natural Eel from Nakagawa - GrilledPerhaps because it’s natural, I was overwhelmed by the rich and beautiful flavor of the eel, unlike anything I’ve experienced before. The skin was crispy while the inside was tender, showcasing incredible skill (with no bones at all). The sauce made with red wine and sansho oil was also delicious, perfect for soaking up with bread.▼ Natural Torigai with Shallot SauceThe fresh scent of the torigai and the exquisite sauce spread happiness to my tongue and nose. I was almost brought to tears with gratitude and emotion for encountering such a dish in my life. This is definitely a highlight of the meal. I plan to return next summer to catch the torigai again.▼ Abalone TartareEvery year, I look forward to enjoying seasonal abalone at Ohtsu. This time, it was incredibly interesting, fun, and delicious. The tartare, which can only be made with fresh abalone, had a delightful texture that varied between soft and firm, with a hint of saltiness paired with caviar, making it a perfect match with wine and bread. The flavor of the abalone and caviar was so overwhelming that I found myself speechless. When I combined the tartare with bread and sour cream, it was so delicious that I wanted to bang the table in excitement. I held back, but the versatility and boldness of how Ohtsu uses abalone is truly unique.▼ Higedai with Hokkigai Roll - Shabu-shabuIn contrast to the strong umami of the Hoshigarei I had first, this dish allowed me to savor its flavor deeply, and when my mouth was empty, I felt a gentle umami that made me relax. The light texture of the hokkigai added a nice touch. If I were to compare it to Pokémon moves, the Hoshigarei would be like Mascarene's Triple Axel, while Higedai would be like Dragonite's Rest. Both are wonderful techniques and skills.▼ Ise Lobster with Lobster Miso SauceAs I enjoyed the shrimp dishes at Ohtsu, my love for shrimp grew even stronger. This Ise lobster dish radiated the restaurant's passion for shrimp. The plump, tender flesh (which was shiny and glistening) paired with the rich and refreshing lobster miso sauce showcased a unique flavor that could only be achieved with a deep understanding and overwhelming enthusiasm for shrimp. I feel so lucky to enjoy such exquisite shrimp dishes almost every time I visit.▼ Rosé LambI was surprised by its tenderness as soon as I cut into it, but even more so when I tasted it. It had an incredible juiciness and softness that felt almost unreal, capturing only the beautiful aspects of lamb meat with a lightness and richness. I used to be obsessed with lamb chops and tried them at various restaurants, but honestly, I don’t think I’ll ever encounter a lamb dish more delicious than this in my life. What a delightful despair! The accompanying creamy eggplant was also incredibly delicious, and when I checked the review from my mentor, I found out it was from my favorite Ozawa Farm.▼ Peach Crepe with Jersey Milk Ice Cream and Peach SauceA new dessert combining sweet, soft peaches with chewy crepes. The refreshing Jersey milk ice cream paired with the vanilla-scented custard cream (probably) hidden inside the crepe was simply delightful. The combination of milk ice cream and the sweet aroma of vanilla matched perfectly with the peach. This is why I can’t miss the dessert paradise at Ohtsu.▼ Cherry ParfaitA happiness-inducing treat filled with large, compote cherries. I mean, were cherries always this delicious? The peach crepe was so incredibly good that I finished it quickly, thinking I would take my time with the second dessert, but I couldn’t stop and ended up finishing the cherry parfait in less than five minutes.I’ve been playing the Pokémon Champions battle game released on April 8 this year almost every day, but I can’t keep winning against all the strong trainers. I’ve also faced a crushing defeat of 0 wins and 6 losses against Ohtsu, which constantly exceeds my expectations with their strategies and aggressive approach. I realized that I lack an aggressive mindset. After reorganizing my attacking party, I quickly ranked up to Master Ball level. It was exhilarating.Ohtsu teaches me that strong people are always challenging and pushing forward. I feel like I can never win against Ohtsu. Less

This was the restaurant I came to Mito for. I made a dinner reservation. It’s a 20-minute walk from the station. After finishing my meal, I realized that there was only one staff member assisting the chef and his parents, so they were running the restaurant as a family. On the day of my visit, there were three groups of customers, including myself.The first dish served was a corn soup, which had a delightful sweetness. The eel was wild-caught and small, but it was rich in flavor with crispy skin that provided a satisfying bite. The abalone and caviar tartare had a wonderful combination, likely because the abalone was finely chopped, allowing the caviar's saltiness to enhance the overall taste.The texture of the meat inside the shell of the Ise lobster was tender, and the boiled meat had a nice, firm bite, which I enjoyed. The peach sauce that came out of the peach crepe paired beautifully with the late-harvest wine. The freshly baked financier had a crunchy edge and a sweet flavor, with a milky taste rather than a buttery one. I found that the financier went perfectly with espresso.To finish, I had an additional glass of Sassicaia grappa, which had a rounded flavor and was delicious. Overall, it was a highly satisfying course meal. It was a great meal! Less

Amuse-boucheCorn SoupVery sweet and rich in flavor.Tsubugai and TamagotakeSea Bream Carpaccio with Turban ShellOverall, the flavors were muddled, and only the tough parts of the turban shell stood out. The concept of the dish was unclear.Beets and Fennel with Tomato JellyThis dish also lacked a strong impression aside from the acidity of the tomato.Eel and Cucumber SaladVery juicy with a good amount of fat. The capers added a nice touch.Murazoi and Hokkigai with Clam SauceAbalone and Liver RisottoUmeyama PorkToo fatty, making it quite difficult to eat...Yogurt Bavarois with Itadori SorbetPeanut Grand Marnier with MangoThe total for the above was JPY 24,000. Non-alcoholic drinks were surprisingly affordable, with a bottle of Pierre 0 priced in the JPY 3,000 range.This experience felt more innovative than traditional French cuisine, which may create a gap for those expecting standard French dishes.While it was very delicious, it may divide opinions.I would love to return, especially because of the chef and his son's warm personalities. Less

【Dinner】6th VisitI visited with three delightful gourmet friends, including some regulars. Once again, it was an impressive course that showcased the extraordinary fusion of the chef's unique sensibility and the dedication of the producers.Everything was delicious, but if I had to highlight three favorites:✨ Lightly sautéed natural Tori shell from Miyazu with shallot sauce✨ Lamb loin from Rozelle with Tengu eggplant from Kozawa Farm, coriander purée, and Moroccan green beans✨ Iwaki Umeda Suisan's Hokkigai wrapped with chub mackerel and Hokkigai and chub mackerel bouillonOh, that turned into four favorites! (laughs) Here are my thoughts on the dishes:~ Special Course of the Day ~◆ Freshly harvested local corn soup with grilled cornJust one sip, and the overwhelming sweetness of the freshly picked corn exploded! From the first dish, my heart was completely captured. Thanks to the chef! (^▽^)◆ Charcoal-grilled Mehikaru from Ouchi Shoten topped with OkahijikiThe large Mehikaru from Ouchi Shoten and the chef's perfect cooking technique made it crispy on the outside and surprisingly fluffy on the inside! ◆ Hiramasu from Ouchi Shoten with a rich and concentrated sea-scented Sazae puréeA luxurious pairing of exquisite Hiramasu with a rich Sazae purée that captures the essence of the ocean.◆ Beets and artichokes from Kozawa Farm, fennel from Yuzumo Farm, and gazpacho jellyThe vegetables from my favorite producers take center stage! You can feel the strength of the earth in the sweet beets, and the refreshing gazpacho jelly creates a beautifully summery sensation in your mouth.◆ Homemade bread (including focaccia) and homemade yogurt whey sour creamI could eat 500 of these! The homemade bread would surprise any bakery. While butter is great, this whey sour cream is unbelievably delicious! Its light and elegant acidity makes it impossible to stop eating the bread! (laughs)◆ Grilled natural eel from Nakagawa (120-150g) with cucumber, nasturtium stems, and caper saladThe natural eel from Nakagawa is concentrated in flavor through grilling. The refreshing salad with capers and nasturtium showcases the brilliance and technique of French cuisine in this supreme dish.◆ Local black abalone with abalone purée and green beansThe local black abalone has a pleasant elasticity. The depth of the abalone purée sauce, which allows you to savor the abalone completely, leaves you speechless. The natural sweetness of the green beans was also excellent!◆ Freshly caught natural sweetfish from Nakagawa with corn and summer vegetable cevicheThe freshly caught sweetfish was surprisingly turned into ceviche! The pleasant bitterness of the sweetfish, the crunchiness of the summer vegetables, and the elegant acidity harmonized perfectly.◆ Lightly sautéed natural Tori shell from Miyazu with shallot sauceThe thick and sweet Tori shell from Miyazu. Perfectly rare with exquisite cooking, the shallot sauce enhances its sweetness to the extreme, making it unbelievably delicious. The size and flavor are the best I've ever had! What a surprise.◆ Iwaki Umeda Suisan's Hokkigai wrapped with Iwaki Umeda Suisan's chub mackerel and Hokkigai and chub mackerel bouillonA trusted triple combo from Iwaki Umeda Suisan! It's a luxury to wrap Hokkigai with the delicate white flesh of chub mackerel. The extracted bouillon seeps into your body with supreme umami.◆ Fried Ise lobster from Iwaki Umeda Suisan, prosciutto from Umeyama pork, and yogurt sauceThe sweetness of the Ise lobster bursts out from the crispy fritter, combined with the saltiness of the Umeyama pork prosciutto and the acidity of the yogurt sauce, creating a paradise in your mouth. This combination is genius!◆ Lamb loin from Rozelle with Tengu eggplant from Kozawa Farm, coriander purée, and Moroccan green beansThe main lamb dish is perfectly cooked to a rosy hue. Juicy and pure in flavor, the Tengu eggplant from Kozawa Farm is beautifully tender, and the oriental accent of coriander matches perfectly. It was so overwhelming that I felt like crying. This dish will remain in my heart forever. This is my sixth visit to Ohtsu, and every time, I encounter a dish that amazes and moves me. It's incredible!◆ Ume simmered from Kairakuen with ume syrup granitaThe new face of granita features the ume from Kairakuen, a symbol of Mito! With its sharp acidity and elegant sweetness, it refreshingly cleanses the palate.I love it!◆ Fresh herbal tea (mint, lemongrass, lemon balm)◆ Yamagata's Benishuhou (cherries) parfait◆ Freshly baked financierThe parfait for dessert is lavishly filled with large Benishuhou cherries. The refreshing sensation of the fresh herbal tea after the meal adds to the blissful moment. The freshly baked financier, made by the chef, is always unbelievably delicious with its light and fluffy texture and buttery aroma!The special course with wine pairing costs around JPY 50,000 (including tax and service). The pairing is a price-breaking experience. An overwhelmingly great price‼️Lastly, I would like to express my heartfelt gratitude to Ouchi Shoten, the young producers based in Nakagawa, Kozawa Farm, Yuzumo Farm, and my favorite, Iwaki Umeda Suisan! To all the extraordinary producers from my hometown, Ibaraki, and the Tokiwa offshore area, thank you very much.With this many dishes, quality, and storytelling perfectly controlled and presented, the service from the chef was also outstanding. Everything was impeccable, truly a one-of-a-kind restaurant.I was healed by the charming chef and gained energy for tomorrow from the dishes of Team Ohtsu!Tonight was wonderful as always. Special thanks to the organizer! I will definitely visit again! Less

Revisit (June 2026) This is my first visit in 9 months. The highlight this time was the grilled natural eel served with red wine and sauce, along with the roasted Ibaraki lobster in liver soup.◆ Menu for this visit - Snap Pea Soup with Jelly - Charcoal Grilled Mehakuri - Sea Bream Carpaccio with Sea Snail Puree - Sea Bream Dashi Soup with Citrus - Homemade Bread with Sour Cream - Beets and Artichoke with Vegetable Jelly and Gazpacho - Grilled Natural Eel with Red Wine Sauce - Roasted Ibaraki Lobster in Liver Soup - Nodoguro (Blackthroat Seaperch) and Clams with Clam Dashi and Wasabi - Roasted Hōrō Chicken: Thigh, Breast, and Offal - Ume from Kairakuen - Ice Cream made with El Sol Melon and Jersey Milk - Petit Fours - Coffee + Glass Pairing (Lunch) JPY 33,000 per person*The following is basic information about the restaurant, repeated for clarity as it overlaps with my first visit.*◆ How to Enjoy This Restaurant Chef Takashi Ohtsu, a self-taught culinary artist, offers modern French cuisine. The restaurant has received the Tabelog Bronze Award and is recognized as one of the top 100 French restaurants. This time, I added a glass pairing to the JPY 24,200 course. The restaurant features a simple and modern design. The artistic objects displayed on the walls and tables reflect Chef Ohtsu's aesthetic sensibility, which is also evident in his delicate dishes. The cheerful and professional service from all staff, including the Madame, adds to the comfortable dining experience. Less

This was my third visit to Restaurant Ohtsu! (*^^*)I had planned to come in spring, but my schedule didn’t align, and it ended up being June. I’m so happy to finally be here! (*^^*)Here’s what I enjoyed:- Snap Pea Soup- Mejikari with Arugula and Momijigasa- Grilled Flounder with Straw- Soup made from Fish Head- Artichoke and Beets- Grilled Natural Eel- Lobster with Zucchini- Soup with Clams and Lobster- Abalone and Bamboo Shoot Risotto- Sautéed Veal with New Onion, Young Corn, and Prosciutto- Komitama Yogurt with Itadori Sorbet- Melon Parfait- Financier- Herbal TeaThe Snap Pea Soup is made with just water and snap peas, allowing you to fully enjoy the sweetness of the peas.The grilled flounder was perfectly cooked, and the accompanying clams added a delightful crunch that paired wonderfully with the fish!That clam dish was so delicious, I could eat it with anything! ^o^The natural eel was plump and firm, with just the right amount of fat—not greasy at all! The skin had that unique aroma that only natural eel can provide, which was irresistible!The abalone and bamboo shoot risotto was indescribably delicious! It was packed with generously sized pieces of abalone, making it a luxurious dish. ^o^The sautéed veal was tender and completely free of any gamey taste, making it easy to enjoy even when I was full!One of the highlights of every visit to Ohtsu is the herbal tea. They use plenty of fresh herbs, giving it a completely different flavor! Of course, I enjoyed it again this time!*At Ohtsu, I often discover new ingredients I’ve never tried before, which adds to the joy of dining here.I’ll be back around the change of seasons! It was a great meal! ^_^ Less

1,148 characters ★I traveled from Tokyo to Ibaraki Prefecture.This restaurant, which has received high praise for its terroir (4.36), showcased two standout dishes that day: the large bird shellfish from Miyazu, Kyoto, and the lamb rack from Rosé, France. The skillful cooking and complex sauces elevated these premium ingredients to new heights. The "Higedai" fish was surprisingly delicious, making it a smash hit in terms of terroir.01. Freshly harvested local corn soup with grilled corn02. Charcoal-grilled Mehikaru from Ouchi Shoten topped with Okahijiki03. Hiramasu from Ouchi Shoten with a smooth sauce made from turban shell04. Beets and artichokes from Kozawa Farm, fennel from Yuzumo Farm, and tomato gazpacho jelly05. Homemade bread (including focaccia) and sour cream made from Obitama yogurt whey06. Grilled half-size natural eel (120-150g) from Nakagawa with cucumber, nasturtium stems, and caper salad07. Local black abalone with abalone puree and green beans08. Freshly caught ayu from Nakagawa, ceviche with corn and summer vegetables09. Lightly sautéed natural bird shellfish from Miyazu with shallot sauce10. Iwaki Umeda Suisan's surf clam wrapped with chervil and Higedai, served with surf clam and Higedai broth11. Iwaki Umeda Suisan's fried lobster, prosciutto from Umezan pork, and yogurt sauce12. Lamb loin from Rosé, Kozawa Farm's Tengu eggplant, coriander puree, and Moroccan green beans13. Simmered plums from Kairakuen with plum syrup granita14. Fresh herbal tea (mint, lemongrass, lemon balm)15. Yamagata's Benishuhou (cherry) parfait16. Freshly baked financierThe combinations of Hiramasu and turban shell, as well as Higedai and surf clam, were innovative attempts. The aroma wafting from the grilled skin of the Higedai was incredibly fragrant. The combination with surf clam enhanced the umami and texture, making the flesh delicious, while the broth of Higedai and surf clam was rich in flavor and truly impressive.The large bird shellfish from Kyoto has a presence that makes it a summer specialty. In the past, it was prepared with caviar cream, but it seems they have shifted to simpler cooking methods that highlight the ingredient's natural flavors. While I have nostalgic feelings for the past, the current bird shellfish is still a 5.0-level deliciousness.The Rosé from the brand, which has become a staple in French restaurants, is something I have enjoyed multiple times at renowned French establishments, but I have yet to encounter a Rosé that rivals the one prepared here.The cherry parfait was on a completely different level of deliciousness compared to those from the top 100 cafes. Interestingly, the bird shellfish, lamb, and cherries are unrelated to terroir, but this restaurant emphasizes "deliciousness" over terroir, reaffirming its culinary philosophy. Less

One weekend, my wife surprisingly came to Mito. Of course, it wasn't to see me. She managed to get tickets for the show of Hoshikuzu Scat, which she couldn't get in Tokyo.Hoshikuzu Scat... I learned about them for the first time this time. It's a vocal trio, including the drag queen Mitsu Mangrove, known for their gentle appearance. Is that a good way to describe it? Their singing was great, and their movements were surprisingly sharp for their age, very cool. Mitsu joked, "I organized a summer tour without considering my age, and I'm worried about what lies ahead," and by the end, they really did seem to have a cramp (sweat).Back to the main topic. Since my wife was coming, I thought I should take her to the best restaurant in Mito, so I made a reservation here.Chilled asparagus soup Mehikari and Aburakoshi Artichoke Sea bream with Kasumigaura caviar and soup Tiger pufferfish and clams Ise lobster Mokuzukuri crab risotto Top sirloin These days, many places promote local production for local consumption, but the dishes here go beyond that. The chef and his son discover truly good ingredients and skilled producers from the Hitachi region, and they beautifully express that on the plate with their sensibility and technique.The pairing wines selected by the lady were not only well-matched but also included bottles that would make any amateur feel inadequate. I wondered if they were offered at a service price.My wife seemed completely satisfied. She even said to the staff, "I don't need to meet this person, but I want to come back to Mito just to enjoy your dishes." Happy wife, happy life (laughs). Less

Course: JPY 24,200 Non-Alcoholic Champagne Bottle x 1 Total: JPY 27,500 This French restaurant is a 10-minute walk from Mito Station. I made a reservation through Ikkyu.com and visited the restaurant. ◯ Asparagus Soup A soup made solely from water and asparagus. ◯ Sea Snail and Momijigasa Salad ◯ Sayori with Watercress A dish featuring sayori (Japanese halfbeak) wrapped around caviar, served with fried sayori skin and watercress. ◯ Steamed Bamboo Shoots Bamboo shoots steamed in their own moisture without removing bitterness, served on top of koshiabura (Japanese wild vegetables) and kogomi (fern shoots), combined with bamboo shoot extract and clam broth. ◯ Lobster with Miso Sauce Grilled lobster served with asparagus and a miso sauce made from the lobster. ◯ Sea Bream and Mountain Vegetable Soup A soup made from sea bream and mountain vegetable broth, garnished with pieces of sea bream and mountain vegetables, sprinkled with sansho pepper. ◯ Sautéed Monkfish Monkfish fillet and cheek paired with a monkfish broth sauce. ◯ Charcoal-Grilled Tenderloin Wagyu tenderloin served with a Wagyu broth sauce, accompanied by amanita mushrooms and new onions. ◯ Sorbet of Itadori and Yogurt Bavarois ◯ Strawberry Rice Parfait A rice parfait topped with thinly sliced Ibaraki Kiss strawberries arranged in a circle, drizzled with a sauce made from another strawberry variety called Ayayuki. ◯ Herbal Tea Lemongrass and mint herbal tea. ◯ Financier The restaurant opened 35 years ago, initially serving many local customers and using ingredients from outside the prefecture. However, it has now shifted to primarily using ingredients from Ibaraki, gradually transitioning to a farm-to-table style. The dishes incorporate both French and Japanese techniques, resulting in a light and refreshing experience. The cooking is handled by the chef and his second-generation son. From the dishes, you can feel the chef's solid skills and the son's keen eye for sourcing and innovative ideas. It was a great meal. Less