Ushimaru (ウシマル) Sanmu

My junior introduced me to their favorite restaurant of all time. Apparently, they have been coming here since elementary school with their parents.This was my first Italian dining experience with my 0 and 1-year-old children. We used a semi-private room at the back of the restaurant. The dishes, made with locally sourced ingredients, were not only delicious but also featured unique combinations that I had never experienced before, making for a truly exciting meal.Additionally, the sommelier kindly took care of my son, who was getting restless during our meal, and played with him in the garden next to the restaurant. The hospitality was exceptional, and it made for a wonderful experience.Although I live in Tokyo, I strongly feel that I want to use this place for future special occasions. I look forward to returning when my children are a bit older. Less

This Italian restaurant is ranked 2nd in Chiba Prefecture and 9th nationwide.I made a reservation online two months ago, and it was relatively easy to get a table.The nearest station is Matsuo Station, but I took a limited express train from Tokyo to Narutō Station and then took a taxi. The train frequency in that area is quite low, so be cautious about access when visiting.The restaurant is a beautiful standalone house with a waiting area at the entrance. As soon as I was seated, I was served a refreshing cold welcome tea that helped alleviate the summer heat. After placing my drink order, the full course began.The concept is "Chiba-produced, Chiba-consumed," essentially a farm-to-table experience unique to Chiba. Since I visited in summer, I was able to enjoy an abundance of local seafood, including abalone, eel, and oysters. The quality of the ingredients and the cooking methods were both exceptionally high, and everything was truly delicious.The homemade hams seemed to be a signature item, featuring unique meats like wild boar, venison, beef, and diamond pork. However, as I’m not very accustomed to eating ham, I may not have fully appreciated their uniqueness.The bread was delightful when served hot and freshly sliced, but it seemed to lose its appeal after sitting for a while.The beef was from the chuck rib section, which had some marbling but was very tender. However, another cut of meat felt a bit dry.The pasta was handmade using local flour, with thick noodles paired with a pesto sauce. It was excellently prepared, but personally, I might have preferred a seafood pasta with a more intense flavor that I had recently enjoyed.The overall structure of the course was very well thought out, but I personally wished there had been more pasta and risotto options.The non-alcoholic pairing mainly featured tea. Various teas from different regions were used, each with distinct flavors that harmonized well with the dishes, although I found the selection a bit monotonous except for the smoked tea served midway.The service was outstanding; they even contacted me the day before to confirm if I needed a taxi. They patiently and kindly answered all my questions. Additionally, a highlight of the experience was the "presentation of ingredients," where they show the main ingredients used in each dish before cooking.Considering the quality of the dishes served, the course price is not high at all. However, given the remote location, the cost of round-trip taxi fare might diminish the overall value.Perhaps due to this, I felt there was a bit too much emphasis on merchandise promotion. The simultaneous handling of food service, drink pairings, ingredient presentations, and souvenir suggestions created a somewhat hectic impression.In summary, this restaurant is undoubtedly worth visiting at least once, and I believe most people will find it "delicious" and satisfying. However, my honest feeling is that it is simply "too far away." By the way, after visiting this restaurant, I took the opportunity to reassess and organize my personal grading criteria for restaurants to make the differences in scores clearer.【Grading Criteria】5.0: A restaurant that stands at the pinnacle of its genre. A memorable experience that strongly encourages a return visit. (This is not an absolute comparison with other genres; for example, a 5.0 ramen may not necessarily be superior to a 4.9 sushi.)4.5 and above: An exceptionally good and unique restaurant within its genre. Worth the trip as alternatives are hard to find.4.0 and above: A restaurant with outstanding features and charm.3.5 and above: A standard level. No dissatisfaction with the taste.3.0 and above: A restaurant to visit only when there are no other options.*The ratings are entirely personal and based on my impressions during the meal. While primarily based on taste, factors such as very friendly service, attentive hospitality, a rare and reasonably priced selection of Japanese sake, and sophisticated decor are considered positive points.I am currently studying Japanese, so there may be some unnatural expressions or grammar. I appreciate your understanding if there are any difficult parts to read. Less

Course Menu00. Welcome Drink | Sparkling Rose and Japanese Black Tea01. Natural Rock Oyster (from Kujukuri)02. Local Vegetable Antipasto Mist03. Anago (Conger Eel)04. Chiba Affettatio Mist05. Fresh Octopus06. Risotto with Female Abalone, Milk Mushroom, and Okahijiki (from Katsuura)07. Grilled Natural Eel (from Kujukuri)08. Garden Salad09. Jersey Beef (from Sanbu)10. Red Shiso Sorbet11. Local Flour Pasta12. Cheese Platter13. Sanbu Milk Dolce14. Petit Fours & Post-Meal DrinkBread. FocacciaThis was my sixth visit to "Ushimaru," located in Sanbu City, Chiba Prefecture. Every time I come here, I discover something new and experience profound emotions; it is, personally, the best restaurant of my life.Once again, I enjoyed an impressive course that allowed me to fully savor the blessings of Chiba and the concept of "local production for local consumption" with all my senses.Here are my thoughts on each dish:■ 00. Welcome Drink | Sparkling Rose and Japanese Black Tea A refreshing glass bursting with the floral aroma of rose and the clear umami of Japanese black tea. A perfect start that heightens my expectations.■ 01. Natural Rock Oyster (from Kujukuri) A dish featuring natural rock oysters from Kujukuri, infused with the aroma of firewood. The surprisingly creamy and rich flavor of the oysters fills my mouth.■ 02. Local Vegetable Antipasto Mist An extravagant assortment of local ingredients, including flower zucchini, fried loach, fried shrimp with paprika sauce, ribbonfish, kohlrabi, and sardines, allowing for a variety of approaches to enjoy local produce.■ 03. Anago (Conger Eel) Anago served with a chilled tomato soup. The refreshing acidity of the tomato harmonizes with the delicate sweetness of the anago, creating a refreshing dish.■ 04. Chiba Affettatio Mist A luxurious platter featuring wild boar from Bōsō (salami, prosciutto, and cotto), deer salami, salami and culatello from Diamond Pork in Tomisato, and bresaola from Jersey beef in Chiba. The mortadella made from Bōsō's deer, accented with freshly picked sansho berries by the chef, is particularly outstanding. This dish directly conveys the commitment to local production and consumption.■ 05. Fresh Octopus Fresh octopus caught that morning, presented in various styles: grilled, oiled, and boiled. A luxurious composition that allows me to enjoy the differences in texture and flavor extraction.■ 06. Risotto with Female Abalone, Milk Mushroom, and Okahijiki (from Katsuura) A risotto featuring female abalone from Katsuura, layered with the strong umami of milk mushrooms and the texture of okahijiki. The broth from the ingredients is well absorbed into the rice, resulting in a deeply flavorful dish.■ 07. Grilled Natural Eel (from Kujukuri) Grilled natural eel from Kujukuri, perfectly charred and served with refreshing condiments and local vegetables like tsurumurasaki, ginger, and cucumber.■ 08. Garden Salad A salad made solely with water and Parmigiano Reggiano. The robust flavors and sweetness of the vegetables harvested from the home garden come through clearly.■ 09. Jersey Beef (from Sanbu / Castrated, Raised for 25 Months, Aged for 16 Days) Local Jersey beef from Sanbu. The rich umami and perfectly grilled flavor from 25 months of raising and 16 days of aging create an impressive main dish that brings happiness with every bite.■ 10. Red Shiso Sorbet A palate cleanser made with homemade red shiso. The refreshing acidity and aroma provide a pleasant reset for the palate.■ 11. Local Flour Pasta A Genovese pasta generously using homegrown basil. The flavorful pasta made from local flour is beautifully intertwined with the rich and fresh aroma of basil.■ 12. Cheese Platter A selection of cheeses from a rare workshop that opens only once a month in Otaki. Each cheese is unique and rich in flavor, allowing me to indulge in a luxurious experience that can only be enjoyed here.■ 13. Petit Fours & Post-Meal Drink (Otaki Hand-Roasted "Dai" Coffee) I enjoyed iced barley tea and fragrant baked sweets paired with coffee from Otaki Hand-Roasted "Dai." A comforting moment to take a breath.■ 14. Sanbu Milk Dolce A rich and gentle dessert made with local Sanbu milk. A satisfying flavor that is perfect for concluding the course.■ Bread. Focaccia Homemade focaccia served during the course. The pleasant aroma of wheat pairs excellently with the sauces of the dishes, and the option for a refill is a delightful bonus.■ Overall Impressions & Service I am impressed by the meticulous attention to detail, such as adjusting the seasoning to be slightly saltier for summer while confirming this with the guests in advance. Additionally, the staff's hospitality is remarkable, as they promptly open the door when I stand up to go to the restroom.The deliciousness of the food, combined with the ambiance and service, makes every experience here special. I am once again convinced that this will continue to be my "best restaurant in life." I eagerly look forward to my next visit. 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 as encouragement! Less

I visited Ushimaru again this year to celebrate my birthday, just like last year when I had an amazing meal.This time, there were dishes not even listed on the menu, and both the quantity and quality had improved compared to last year. The staff even mentioned that they noticed the difference.The rock oysters were impressively large, rich, creamy, and absolutely delicious. The dishes featuring two types of abalone and the crispy eel were also fantastic.Although I'm not a fan of alcohol, I was pleasantly surprised by the delicious Japanese sake I sampled. I might want to enjoy it while savoring the rock oysters.It seems like there is a wide selection of drinks available, so for those who can drink, pairing them with the food could be a great option.Since I visited in July both last year and this year, I hope to change it up and come during a different season next time.It was a wonderful birthday celebration. Thank you! Less

I visited this restaurant around 11:40 AM on a holiday, having made a reservation in advance, but I arrived early. This Italian restaurant, Ushimaru, is quietly nestled in the rich rural landscape of the Sanbu area in Chiba, focusing on local ingredients. Taking advantage of its proximity to fields and the sea, the restaurant crafts its menu based on the fresh vegetables, seafood, and meats available that day, which is truly appealing. The interior exudes a calming atmosphere with warm wooden accents, and the dishes presented on the table convey the essence of the ingredients beautifully. From appetizers to mains and desserts, each plate is carefully layered with the aromas, sweetness, and bitterness of the ingredients, resulting in a simple yet lingering taste. By embracing local production for local consumption and utilizing seasonal ingredients to their fullest, there are always new discoveries with each visit.The dishes prominently feature locally grown vegetables and herbs, showcasing their robust flavors through various cooking techniques and combinations, allowing for a multitude of textures and aromas in a single plate. The meat and seafood dishes are selected at their peak freshness, and while based on Italian techniques, they are creatively unrestricted, making each dish captivating.~ Summer Course ~Sunny Chocolate Corn Ice Cream⚫︎ Local VegetablesFried Kohlrabi, KonoshiroAitake MushroomsSoft-shelled Turtle MeatballsPrawnsOpened LoachIshigani Crab and Zucchini⚫︎ Chiba ProduceRefer to Image 14 for details⚫︎ Kujukuri Fish, Nerve-Deadening, Charcoal GrilledChiba Buda, Natural Aoyama PepperTomato SauceJersey Beef Shiro-Senmai with Chiba Buda, served with homemade olives from Togane⚫︎ Kujukuri Natural Rock OystersNatural Oysters, Smoked with Straw⚫︎ Katsuura Mega Abalone, TokobushiChiba Abalone with Tokobushi Risotto, Okahijiki, Myoga⚫︎ Kujukuri EelGrilled Chiba Eel with Five Types of Vegetables⚫︎ Sanbu Jersey Beef (Castrated, 25 months fattened)Spare Ribs, Smoked with Cherry WoodOnions, Balsamic SauceFlap Meat⚫︎ Palate CleanserMulberry Ice Cream⚫︎ Local Flour PastaPasta with Basil and Pistachios harvested just five minutes ago, served with dried tomatoes⚫︎ Sanbu Milk DolceHomemade yogurt and ice cream made from Sanbu milk⚫︎ Post-Meal BeverageBarley Tea Tart and Ice CreamFrom appetizers to desserts, each dish utilizes seasonal ingredients, starting with a plate that highlights vegetables from the fields, followed by cold and warm appetizers featuring the bounty of Chiba's sea, handmade pasta, and carefully selected meats and fish for the main course. To conclude, the homemade dolce showcases seasonal fruits and herbs, stimulating the senses and leaving a lasting impression with every bite. Additionally, the service from the staff was excellent, making for a pleasant dining experience, for which I am grateful.I would love to visit this restaurant again when I am in Sanbu City, Chiba. Less

I had a life-changing dining experience!!I opted for the chef's omakase course. The menu changes daily based on the availability of ingredients, so each visit offers something new.Every dish was a continuous series of surprises!! While many restaurants have standout dishes that leave a lasting impression, this place consistently delivered remarkable experiences throughout the entire course.It was truly unforgettable!I was captivated by the dishes that maximized the natural flavors of the ingredients. The seemingly simple yet meticulously crafted flavors were of high quality.Additionally, the service was impressive. All the staff were naturally attentive, bright and friendly, engaging in delightful conversations and sharing insights. The atmosphere was relaxed and fun, which really lifted my spirits.I felt that this restaurant is a place to visit not just for a meal, but to enjoy the "best moments" and "great experiences" overall. I genuinely look forward to returning.The food, service, and ambiance exceeded my expectations, making it a truly wonderful restaurant.=== Course Details ===The menu presented on a cute Kujukuri leather cover was charming. One of the highlights is enjoying Jersey beef!★ I ordered a non-alcoholic pairing. This was an overwhelmingly moving experience!! Personally, it was the most impressive non-alcoholic pairing I’ve ever had—a sublime experience! I highly recommend this option◎★ Corn Ice Cream This dish offers a different take on corn appetizers typically found in Italian or French cuisine, elegantly showcasing the flavor of corn. Delicious!★ Local Vegetables Hiradake Sometimes they serve crayfish caught nearby, but today it was hand shrimp, paprika sauce, loach, stuffed Portulaca flowers, pumpkin, and stone crab, snapping turtle with shiso, and kohlrabi.I usually have a mental block against loach, snapping turtle, and this type of shrimp, but I was pleasantly surprised by how fresh and tasty everything was.■ Drink: Aoshin Oolong Tea Tea leaves from Ibaraki. A light and refreshing tea that flows smoothly.★ Natural Rock Oysters from Kujukuri ■ Drink: Green Tea from Chiba A well-balanced bitterness with a strong finish. The second brew is very astringent.The rock oysters were impressively large and plump…!★ Homemade Chiba Affettato Mist and Summer 2016 ■ Drink: Black Tea made from the same tea leaves, Yabukita tea ★ Focaccia from the same farm as the initial barley tea.I was captivated by this jewel-like dish. It featured prosciutto and salami from deer, wild boar, sika, pork, and Jersey beef.The chef embedded sansho pepper into the "sika" meat. I can only say, "as expected"—the chef's skills are undeniable! It was incredibly delicious! The smoked eggplant and carrot were paired beautifully with the prosciutto.◎ The carrot was surprisingly sweet, reminiscent of dried fruit. This was my top recommendation! I loved it!!!★ True Anago (Conger eel) ◎ ■ Drink: Earl Grey ◎ This pairing was divine. The aroma expanded beautifully…!! I never knew flavors could amplify and reveal new dimensions like this! This was truly a life-changing experience. I’m so glad I chose the pairing.The true anago was served with a tomato soup underneath. I really enjoyed this dish! It showcased the restaurant's originality and skill. It was moving!!For those who dislike tomatoes, they kindly offered a version with fish broth instead, paired with non-alcoholic white wine.★ Mega Abalone from Katsuura ■ Drink: Fuji Kaori A rare variety of green tea born in Fujieda, Shizuoka. It features a very floral aroma reminiscent of jasmine and wisteria.You can feel the vitality of the abalone, with its firm and crunchy texture. I was surprised to find such large abalone in Katsuura.★ Grilled Natural Eel from Kujukuri ■ Drink: Koji Clear An evolved method of making sweet sake, resulting in a refreshing, fruity acidity.The eel was natural, making it completely different. It was fluffy and crispy. You can enjoy it with homemade salt made in-house.★ Vegetables ■ Drink: Non-Alcoholic Red Wine I recommend finishing the sauce! The vegetables are grown in their garden. You can taste the umami and essence of the vegetables. Paired with Parmigiano and water.★ Jersey Beef Loin ■ Drink: Hojicha, freshly smoked in front of you.Kumamoto hojicha, homemade genmaicha, and tea made with clove and cardamom. This tea changes its character before and after enjoying the meat.The meat was grilled until it had a nice char, full of umami. Strangely, it wasn’t heavy at all.The tea lightened my palate, allowing me to enjoy it effortlessly.Served with garlic and balsamic vinegar, which brought out the deep umami and sweetness of the garlic.★ Mulberry Sorbet for palate cleansing A unique and first-time flavor!★ Pasta made with basil picked from the garden in the morning ■ Drink: Mint Cider Thick, chewy homemade noodles, with pistachios and semi-dried tomatoes. The tomatoes were incredibly sweet and delicious!!★ Yamato Milk Dolce Ice cream and yogurt You can truly feel the refined "Jersey beef".It feels like the ingredients are in a deep conversation, with a perfect balance…!It pairs wonderfully with focaccia◎★ Barley Tea Ice Cream This was a new flavor, not what you’d expect from barley tea!★ Daikita Hand-Roasted Coffee★ Surprise Plate For a birthday celebration, instead of a dessert plate, they beautifully arranged flowers picked from the garden just moments before!An original surprise, I never expected them to pick flowers in real-time from the garden… It was truly wonderful!===A one-of-a-kind Italian restaurant focusing on local ingredients from Chiba. An astonishing course that offers dishes not even listed on the menu.You can feel the essence of life in every bite, with dishes that maximize the potential of the ingredients, and the non-alcoholic pairing expands the world of flavors significantly. Each dish was a moving experience from start to finish.===Note: I primarily rate based on the taste of the food. I also consider the atmosphere, comfort, and service, adding points for high satisfaction. This is my personal perspective, and I strive to express my thoughts candidly. Less

■ Corn Ice Cream and Corn Paste 4.0■ Assorted Local Vegetables 4.5Thinly sliced kohlrabi, fritters, konoshiroNatural Hiratake Mushrooms■ Kujukuri Natural Rock Oysters 4.5■ Ushimaru Homemade Chiba Prefecture Affettato Misto Summer 2026 4.2■ Freshly Baked Campagne Bread 5.0■ Higesoridai Carbon 3.5■ Katsuura Mega Abalone Tokobushi 4.0■ Kujukuri Natural Eel 4.5■ Assorted Vegetables from Our Home Garden and Nearby Farms 4.5■ Sanbu Jersey Beef 4.0 (Castrated, 25 months fattening, slaughtered 5 days ago)■ Mulberry Sorbet 3.5■ Local Flour Pasta with Genovese and Dried Tomatoes 4.0■ Sanbu Milk Dolce Yogurt and Ice Cream 4.0■ Otaki Hand-Roasted "Hō" Coffee 4.5■ Barley Tea Ice Cream and Tart 4.0 Less

Ushimaru, an Italian restaurant focusing on local ingredients, has won the Tabelog Award 2026 Silver.It took about two and a half hours by rental car from Kashiwa, where I stayed overnight. Chiba can get quite crowded during long weekends.In July at Ushimaru:◯ Local Vegetables Grilled Sweet Corn, Sweet Corn◯ Antipasto Mist Zucchini with Crab Konoshiro Shiso Soft-Shelled Turtle Hand-Shrimp Loach Aitake Mushrooms Each dish was incredibly delicious.◯ Natural Iwaki Oysters from Kujukuri Lightly grilled with straw. Absolutely delicious.◯ Chiba Affettato Mist A beautiful assortment of salami and ham. Not only visually appealing but also mild and tasty. Surprisingly pairs well with the tea.◯ Grilled Sea Bream from Kujukuri, served with Tomato Soup Warm sea bream with cold tomato soup. Exceptionally delicious.◯ Abalone from Katsuura, Risotto Great flavor, and the texture of the abalone was wonderful.◯ Natural Grilled Eel from Kujukuri This was amazing. Incredibly delicious. I ran out of words to describe how good it was! (laughs)◯ Salad The vegetables themselves were delicious, and I finished the last of the soup. Pure bliss.◯ Jersey Beef Spare Ribs from Sanbu (Castrated, raised for 31 months, aged for 86 days) This also had great flavor. Wonderful.◯ Mulberry Sorbet A nice palate cleanser.◯ Local Flour PASTA Basil Pistachio Pasta You can really taste the basil and pistachio. Delicious!◯ Sanbu Milk Dolce ◯ Post-meal Beverage Ootaki Hand-Roasted "Hō" Coffee*Non-Alcoholic PairingI loved every dish. I was impressed by their dedication to the cuisine. The non-alcoholic pairing was exceptional, truly a perfect match. The service was attentive and pleasant, making for a wonderful experience.I felt maximum satisfaction. I believe this is one of my favorite restaurants.Even the travel time added value to this meal.I immediately made a reservation for my next visit.Completely satisfied and full.It was a great meal. Thank you! Less

I visited this restaurant, Ushimaru, located in a rather local area of Chiba Prefecture, for the first time during an adult outing! I took the Shiosai No. 3 express train from Tokyo Station at 10:10, arriving at Narutō Station at 11:17, and then took a taxi for about 15 minutes to reach this charming house restaurant in the suburbs!Reservations can be made through the restaurant's website, and I was pleased to find that they accept solo diners!Upon arrival, the staff greeted me and asked if I would like to take a photo, which I happily accepted! Inside, there is a waiting room where I waited briefly before being shown to my seat.■ The Tabelog Award 2026 Silver Winner ■ Selected as one of Tabelog's Top 100 Italian Restaurants in the East 2025 ■ Tabelog rating at the time of visit: 4.37*Location: 1307-2 Bokkō, Matsuo-cho, Sanmu City, Chiba Prefecture *Transportation: Taxi from JR Narutō Station costs JPY 3,500, return trip JPY 4,100What I had: Course + Non-Alcoholic Set*Non-Alcoholic Sparkling Cocktail ● Local Vegetables Two types of corn: Gold Rush and Sunny Chocolate Served as a cold, sweet sorbet—delicious!*Seichin Oolong Tea ● Chiba Produce - Flower Zucchini and Stone Crab - Turnip and Cabbage Vegetables - Natural Soft-Shelled Turtle - Crawfish and Prawn - Fried Loach - Aitake Mushrooms ● Natural Rock Oysters from Kujukuri Rich and milky, lightly smoked for a wonderful aroma. I even enjoyed the oyster juice on the plate—so rich!● Homemade Chiba Prefecture Affettato Misto Summer 2026 - Boso Wild Boar Salami - Boso Deer Salami - Miyazato Diamond Pork Salami - Carrot and Badger Ham - Eggplant and Prosciutto - Boso Wild Boar Prosciutto - Boso Wild Boar Raw Ham - Miyazato Diamond Pork Thigh Culatello - Boso Kyon Mortadella - Chiba Jersey Plaza Ora ● Kujukuri Fish, Nerve-Deadened, Charcoal Grilled Anago (Conger eel) served with cold soup ● Katsuura Mega Abalone Abalone, natural Hiratake mushrooms, Okahijiki, and abalone teeth. One slice was served raw with a fresh ocean scent, while the rest was cooked—delicious!● Dolphié, Hiiika, Apricot Mushrooms ● Natural Eel from Kujukuri Grilled eel with a crispy skin, cooked over charcoal—so tasty! The homemade salt was excellent.● Salad harvested from the restaurant, including Tsuru Murasaki and more ● Sanmu Jersey Beef Fillet with Akayama Mushrooms Perfectly cooked and incredibly tender meat.● Local Flour Pasta Thick noodles with Yamadori-style anchovy imitation.● Basil Sorbet ● Sanmu Milk Dolce Ice cream and yogurt ● Post-Meal Beverage Double Espresso ● Cheesecake and Cheese After finishing my meal, I was impressed by the focus on local Chiba ingredients, which were presented beautifully at the table.Among the dishes, I was particularly surprised by the homemade Chiba Affettato Misto. It had a wide variety, and I tried badger ham for the first time!The variety of dishes was extensive, and the staff serving them were wonderful, making for a delightful experience. Next time, I plan to come back and enjoy some alcohol!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked this, please give it a "like," "follow," "save the restaurant," or leave a comment. Your support will motivate me to write more reviews in the future! Thank you for your encouragement! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

⭐︎This place is amazing! I will definitely visit again!⭐︎I was recommended this restaurant by the owner of a steakhouse I frequently visit. When someone in the culinary industry recommends a place, you can only expect great things!I drove there, and the first thing that struck me was the beautiful exterior! It felt like I had arrived at a countryside mansion in France. It was like a little getaway trip. Every dish was incredible! The waiter brought each plate and explained the ingredients used.I truly had a wonderful experience.I will definitely be back! Less

Nestled amidst the picturesque rural landscape of cornfields and rice paddies along the Hasunuma Water Garden, this restaurant stands out with its charming presence. The garden is adorned with blooming herbs, creating a pleasant atmosphere even before entering the establishment. While waiting for our seats, we enjoyed a welcome drink and learned about the day's menu at the reception. The barley tea made from locally sourced barley was incredibly fragrant, heightening our anticipation for the meal ahead.The dishes were truly impressive, showcasing a meticulous focus on local ingredients. We started with a refreshing corn granita that whetted our appetite, followed by a variety of local fish prepared in different styles. Each dish was rich in flavor, enhanced by concentrated tomato essence and various mushrooms, leading to a delightful culinary experience.The meat, sourced from a dairy cow, was exceptionally tender and packed with flavor. It felt like we were savoring a robust cut of meat rather than just fat.I thoroughly enjoyed the meal and would love to visit again. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a memo for the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Italian EAST Top 100 2025 ◆Crowd Level◆ Reservation required ◆Parking◆ Available in front of the restaurant ◆Duration of Stay◆ Approximately 3 hours ◆Cuisine◆ Lunch Course ◆Comment◆ It took over 2 hours from Tokyo, but I was able to enjoy a relaxing time away from the hustle and bustle of the city.The homemade ham and pasta with basil were exceptional. The grilled eel was outstanding. The vegetables, especially the salad, were delicious. ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily determined by the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile. ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

In summary, it was an Italian dining experience that truly connects you with nature and delights your senses. This place is definitely worth the trip, even from afar.I visited for lunch and opted for the pairing.The chef personally sources the ingredients, allowing us to enjoy dishes made with the best seasonal produce.Spring began with an appetizer of fava beans and an assorted platter of wild vegetables, followed by homemade focaccia made with wheat from Chiba Prefecture, which was fragrant and delicious. I also enjoyed homemade hams made from wild boar, venison, and sika deer, which was a delightful surprise (the sika deer was my first time trying it, and it was surprisingly easy to eat and tasty).The natural eel was grilled to perfection and absolutely delicious. The comparison between white and black abalone was intriguing, and I appreciated how the chef brought out the ingredients for each dish to explain them.The main dish I was most curious about was the Jersey beef. I had no idea what to expect, but it turns out it was raised on the same feed as black Wagyu, and the meat had a gentle fat that made it delicious.This wonderful restaurant makes sure to utilize every ingredient, even those that might otherwise be discarded, allowing you to savor them with all your senses.The pairing wines were all delightful, and I found myself drinking a bit too much.I personally enjoyed the shungiku (chrysanthemum leaves) sorbet, and the pasta with dried tomatoes and crab was also delicious.The dessert, a milk ice cream, was homemade as well.On my way out, I bought some of Ushimaru's homemade salt and lasagna, both of which were delicious, so I highly recommend picking them up when you visit!The staff created a warm atmosphere, making the experience even better. I definitely want to return. Less

I had previously visited this restaurant and really liked it, but since it's in a bit of a hard-to-reach location, I hadn't been able to return until now, two years later.Here, you can enjoy seasonal ingredients that are homemade and homegrown, including vegetables from the restaurant's own garden.As I noticed during my last visit, the dishes may appear simple at first glance, but they often surprise you with their flavors. One dish that looked like a salad turned out to be both a salad and a soup. Combining a cold salad with warm soup is not something you would typically think of, but it was incredibly delicious.The bamboo shoots paired with the fish dish were unexpectedly delightful, thanks to the sauce. The final pasta dish was not just a regular tomato sauce; it featured concentrated tomatoes with homemade pasta and a hint of sansho pepper.While unusual combinations in dishes often taste better when prepared in a more traditional way, this restaurant's offerings defy that expectation, providing genuine surprises and excitement.Though the dishes aren't flashy, they allow you to enjoy delicious food in small portions alongside drinks. The atmosphere of the restaurant also contributed to a wonderful experience. Less