TSUSHIMI Tokyo

On this day, I visited TSUSHIMI. Last year, I came during the winter season, so this time I wanted to experience early summer. This is a place I want to visit in every season. There’s something unique that can only be found here. Once again, I arrived just in time due to train delays. It had been a while since my last visit, and I noticed the garden had expanded a bit. The restaurant is still an incredibly luxurious space, and I felt excited even before the meal began. Last time I had alcohol, but this time I opted for a non-alcoholic pairing. The course focused on vegetables, and I was informed that the combinations were designed to enhance the flavors of the vegetables. I had a fantastic experience last time, but I wondered how it would compare in a different season. To my surprise, it was completely different and absolutely amazing. I was continuously astonished by the incredible flavors. How do they create such dishes? Everything was delicious, but there were several dishes that were truly exceptional. The non-alcoholic pairing was also very well done. Since it was a long meal, drinking would have been enjoyable, but the non-alcoholic experience was also fun, making it a tough choice. However, I really feel that I need to come back to this restaurant in different seasons. I heard they generally limit visits to once a year, so I requested to come back next autumn. I can’t wait to return to this amazing place. It was absolutely outstanding! This is a restaurant I want to visit every year, no matter what. Thank you for the wonderful meal! Reservation method: Direct communication Course fee: JPY 60,000 including pairing Duration: About 5 hours Reservation difficulty: Might be impossible for new customers Order: Everything included Total bill: JPY 60,000 Less

To put it simply, this place was perfect in every aspect, including the food, service, and the beautiful view from the window.I had the pleasure of visiting with Chef Omura from the legendary French restaurant "Orizont Tokyo," and even from a professional's perspective, I was continuously amazed.Particularly, the signature dish "Noen ver.2" left me speechless with its incredible execution.The plate that was presented to me featured an astonishing 100 different ingredients, all beautifully arranged. What’s remarkable is that each ingredient was prepared using a unique and optimal cooking method.Chef Omura himself praised it, saying, "It’s truly impressive that one person can create such meticulously crafted and high-quality dishes."Each plate tells its own story and philosophy, and with every bite, my senses were stimulated, creating a wonderful dining experience. It felt like the rich nature of Yamanashi was transformed into a unique French dish.I was genuinely moved. It’s worth traveling from afar just for this meal.I will definitely return. Thank you for a wonderful time. Less

Tax and Service Charge Included: JPY 60,000The specialty dish Noen2 (assorted platter of 100 types of vegetables) was even more impressive in person than in the photos, and each vegetable was vibrant and delicious. It’s worth over JPY 10,000 on its own.The other dishes also showcased a strong attention to detail, presented beautifully, and kept me excited throughout the meal. Despite the many dishes, the portion sizes were satisfying, which was fantastic.However, many of the flavors were as expected, delicious but lacking that "wow" factor that leaves you in awe. I found myself wishing I could keep eating, but there wasn’t that overwhelming sense of excitement, except for Noen2, which truly impressed me.Overall, the experience leaned more towards quantity over quality, giving a strong impression of hearty, masculine dishes (I’m a man myself). With such a high number of dishes at a certain level of deliciousness, the satisfaction level was high. I was pleased with the atmosphere of the restaurant as well.Since the direction of the meal was quite the opposite of my personal preference (favoring quality over quantity and creativity over straightforward deliciousness), I would still recommend it without hesitation if someone asked.Additionally, the overall saltiness was quite pronounced, and there was a lack of fusion with acidity or bitterness, which differed from my taste. However, I believe that the subdued acidity and bitterness allowed the natural flavors of the vegetables to shine, aligning well with the restaurant's concept.-----------------------------------I have included my personal preferences (on a scale of 1 to 5) and brief impressions for each dish in the photo section. Less

Limited to one group per day for ten years, experience the essence of Japan's forests.Once you taste it, you may never have the chance again. This restaurant feels like a place where "with each meal, you get closer to legend."The chef here focuses on making vegetables the star of the course, with meat and seafood playing supporting roles, creating truly unique dishes.The first half of the course may appear to be creative gastronomy at first glance, but once you taste it, you realize it embodies the classic flavors of French cuisine or traditional Western dishes.When asked, "Was it delicious?" the answer is undoubtedly yes. The level of perfection is akin to having refined classic flavors to their utmost.On the other hand, while the visual impact is striking, the flavors are somewhat predictable. However, for those who appreciate traditional tastes, it will undoubtedly exceed expectations.Personally, I found the second half of the meal to be even more overwhelming compared to the first.Especially the first dish, "Noen ver.2," showcases over 100 types of vegetables prepared in more than 10 different ways, resulting in a presentation reminiscent of Pikmin. As a vegetable dish, it excelled in flavor variation, balance, and creativity.Previously, I had a similar concept dish at YOSHIKI FUJI in Ibaraki, but this felt like a complete evolution of that idea. I haven't confirmed with the chef, but perhaps this restaurant or the chef served as a role model.Of course, Noen wasn't the only impressive dish. The rice with udo and sweetfish, as well as the bread made with mountain walnuts, exceeded expectations in both flavor and texture.Additionally, the dish featuring conger eel was of exceptionally high quality, and the surprises continued throughout the latter half of the course.Overall, while the flavors are rooted in tradition, the high level of execution makes you genuinely want to return to this restaurant.Bergamot and Ginger DrinkIt tasted almost like a candy, reminiscent of Mentos, with the flavors of ginger and bergamot not being too strong.Forest AromaA blend of leaf almonds, fragrant chinquapin, yuzu leaves, and vegetable peels. It had a complex flavor reminiscent of broccoli combined with pickled daikon.Truffle, Akebono Soybean Miso, Bear MeatPerfectly salted, with a rich umami from the thick miso and meat miso, leaving a long-lasting aftertaste. The aroma was outstanding.Myoga, Ginger Mayonnaise, Bell Pepper, TartVery refreshing. The mayonnaise was light, and the ginger flavor with a hint of spiciness was delightful.Western Gummy, Whiskey CocktailFava Beans, Brioche, Fava Bean Paste, Homemade KarasumiWell-balanced in saltiness, umami, and toastiness, this dish was appetizing without the brioche being dry.Junsai, Oil-Marinated Sweetfish, Sweetfish, Salt, Balsamic, Celery SproutsThe acidity was mild, and the umami of the sweetfish was very rich. Eating just the junsai had a slightly cucumber-like texture.Katsuobushi Canola Flower, Farmed Mackerel, Canola Flower Broth, CaviarThe flavor of the canola flower was prominent with a slight spiciness. The lightly grilled mackerel was surprisingly aromatic and delicious.Sichuan Cucumber, Nuka Bed, Sweet Orange, Eel, MarigoldAn incredibly delicious dish. The cucumber itself was wonderful, and the sauce had an astonishingly rich cucumber flavor, with a perfect balance of acidity and sweetness.Limited to 330 bottles, TSUSHIMI White WineMade exclusively from Koshu grapes. The barrel aroma is quite strong, reminiscent of whiskey.New Onion, Onion Leaves, King Crab Oil, King Crab, Crab Miso SauceTruly delicious and surprisingly sweet. I had previously heard that king crab miso wasn't tasty, but I completely disagree; it was to my liking.Highland Asparagus, Iso Tsubugai, Western MugwortThe iso tsubugai was incredibly delicious. The asparagus was very tender, with a pronounced sweetness. The sauce incorporated the umami of all the ingredients, resulting in a fascinating dish.Muscat, Kyoho, Koshu Grape RoséThis rosé had a completely different aroma from typical ones, reminiscent of the agar dessert sold at Mos Burger in Taiwan. It had a very sweet fragrance.Donko Shiitake and Honshu Deer CutletHighly aromatic with no off-flavors. The sauce felt reminiscent of a plum sauce, but without any plums; it was likely a combination of tomato and apple.Turnip, Soft-Shelled Turtle, Port Wine, SteamedA flavor that combines acidity and richness. It was my first time tasting soft-shelled turtle eggs, and they were much richer and tastier than chicken eggs.Turnip, Thigh Meat, Arm Meat, GrilledThe grilled dish highlighted the acidity of the turnip even more.Rare Wine from AichiA Sauvignon Blanc with a unique aroma reminiscent of mango and gummy candies.Noen ver.2Over 100 types of vegetables, prepared in more than 10 ways. The balance of saltiness, sweetness, lightness, and heaviness was exquisite, keeping the palate fresh and surprised until the end.Legendary Sake Brewery WineChardonnay. The aroma is reminiscent of noble rot wine, but the flavor is rich with a solid acidity.Mountain Udo, Udo Sprouts, Shizuoka Sweetfish, RiceOne of the most memorable dishes of the day. Normally, udo has a crunchy texture, but this one crumbled like a potato and melted in the mouth. The slight bitterness and sweetness of the sweetfish were maximized, creating a wonderful harmony with the aroma of seaweed.Kohlrabi, Aichi Conger Eel, Sweet Basil Sprouts, Garlic and Garlic Sprouts, Wine Vinegar SauceThe flavors of fried garlic, garlic sprouts, and garlic oil harmonized beautifully with the wine vinegar. The kohlrabi had a texture similar to soft-cooked daikon, and the conger eel was expertly deboned, leaving me impressed by the high level of execution.Obuse SakeMountain Walnut BreadA classic dish. Not as hard as a baguette, it retains a pleasant elasticity. The more you chew, the richer the umami spreads, and the texture of the mountain walnuts adds a nice accent.A5 Koshu Wagyu, Bamboo Shoots, CheeseSimply very delicious. The richness of the cheese was impressive.Hakushu WhiskeyCheese Mousse, CherryMulberry Mochi, Mulberry Paste, Hazelnut OilElderflower Ice CreamIt has a flavor similar to vanilla ice cream but with a subtly different aroma.Summer Strawberry CandyNot too sweet and very easy to eat.Chaya Seed NougatIt has a slightly ginger-like flavor, but it actually has a unique taste of its own.Herb CaramelIt looks like warabi mochi, but once in your mouth, it is rich herb caramel. The melt-in-your-mouth quality is outstanding.Marshmallow Less

I revisited TSUSHIMI, a restaurant that operates exclusively for one group per day and has been open for just 10 years, with its address kept private.Here, vegetables take center stage, based on the concept of local production for local consumption, with courses inspired by the Japanese forest formed by "heaven," "water," and "earth."The chef personally grows vegetables in the garden behind the restaurant, using an abundance of ingredients sourced from Yamanashi Prefecture.**Menu**: JPY 60,000 (including pairing)- **Forest Aroma**- **Fried Myoga and Wild Boar Tart**- **Broad Bean Brioche**- **Tataki Warabi and Asiatic Black Bear Udon**- **Katsuo Greens with Sweet Shrimp Caviar**- **Uzaku**- **Roasted New Onion with Soft Shell Crab Roe**- **Young Corn and Milk Shell**- **Turnip and Soft-Shelled Turtle Soup**- **Grilled Soft-Shelled Turtle Skewers**- **Donko Shiitake and Duck Cutlet**- **About 100 Varieties of Vegetables**- **Ayuy and Udo Rice**- **Kohlrabi and Grouper**- **Bread**- **Dantake Bamboo Shoots and Cheese**- **Blood Orange**- **Elderflower Ice Cream**- **Tea Sweets**~Impressions~ Chef Tsushimi's sense of creativity is truly genius. Each dish that appears, starting with the signature specialties, is filled with originality that far exceeds expectations.The beauty and meticulously calculated delicate flavors seem to transfer the vitality of nature directly onto the plate, drawing you into an overwhelming world.What elevates this special space even further is the presence of the Madame. Her hospitality, connecting the atmosphere with perfect timing and distance, is truly remarkable.I strongly felt that neither could exist without the other; this is a restaurant that is truly completed by the partnership of the couple.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your "likes," "follows," and "saves" for the restaurant. Less

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