Yoshi Cho (よし町) Tsuchiura

A place worth traveling to Tsuchiura for."Yoshi Cho" naturally evokes such thoughts. This Japanese restaurant is run by the eighth generation chef, Hideaki Kimura, and was selected as one of Tabelog's Top 100 Restaurants in 2025, earning a BRONZE award. It has also been recognized by the Ministry of Agriculture, Forestry and Fisheries as a "Culinary Master" and featured in the Goûts et Terroirs guide.What I enjoyed here was the dish aptly named "Ibaraki Terroir."This course is composed of ingredients that Chef Kimura personally collects, driving over a hundred kilometers each day to gather fresh produce from various regions in Ibaraki.【Ibaraki Terroir】- Celebration Dish: Chilled Thin Steamed White Fish Sauce- Appetizer: A Medley of Nine Summer Vegetables- Small Soup: Soup with Soft-Shelled Turtle and Long Green Onion from Kasumigaura- Sashimi: Anago (Conger Eel) and Momoiro Hokyogai (Surf Clam) from the Tokiwa Offshore- Grilled Dish: Natural Eel White Grilled from Kasumigaura (Saito Fish Shop)- Main Dish: Horohoro Chicken from Kasumigaura (Jafra Trading)- Fried Dish: Carp from Kasumigaura (Yamano Fisheries)- Simmered Dish: Simmered Kamo Eggplant with Grated Daikon (Otake Watermelon Farm)- Rice Dish: Chilled Rice with Soup (Special Koshihikari from the Shinkatsu area of Tsuchiura City)- Dessert: Nanko Plum Jelly and Kousui Pear from Sototsuka FarmUpon entering, I found a space that balances elegance with a comfortable atmosphere. In the private room "Ume," I savored the flavors of Ibaraki, one dish at a time.What left a strong impression was the white grilled natural eel from Kasumigaura.The skin was fragrant and crispy, while the thick flesh was rich in flavor, showcasing a wild essence that differs from farmed eel.The accompanying apricot's acidity was exquisite. It complemented the eel's robust flavor, leaving a light aftertaste. Instead of simply layering the richness of the fat, the acidity created a beautiful balance throughout the dish.Another memorable dish was the carp from Kasumigaura.It is said to have been carefully purged of mud over a week, resulting in a surprisingly clear flavor without any of the typical fishiness associated with carp. This dish completely changed my perception of carp in a positive way.The meal concluded with chilled rice soup made from special Koshihikari from the Shinkatsu area of Tsuchiura City.The entire course was thoughtfully composed, reflecting the land of Ibaraki, allowing one to appreciate not just the dishes but also the stories behind the producers and ingredients.It cannot be expressed merely as "Japanese cuisine using local ingredients." Walking the land, discerning the ingredients, and conveying their essence through cooking.Each dish embodies the terroir of Ibaraki, the seasons, and the chef's craftsmanship.Just about an hour and a half from the city center, even that distance feels like a worthwhile journey to savor this cuisine.I look forward to visiting again in a different season. It was truly wonderful.It was a great meal. Less

◼️ Preliminary Information Lunch Price Range: JPY 20,000 - 29,999 Dinner Price Range: JPY 20,000 - 29,999 ◼️ Overall Impression The cooking technique and seasoning are outstanding!!! The skills here are truly impressive! Despite using natural ingredients with variations and a wide range of materials, everything is perfect—it's amazing! It feels like they must have some special abilities! Delicate dishes that show no hesitation in effort! I’m genuinely worried that the chef might collapse from overwork and stress. ◼️ Dishes Tried - Corn puree Freshly harvested corn from Miyauchi Dolce Dream - Deep-fried green beans - Fruit tomatoes - Simmered cabbage - New onion pickled in Tosa vinegar - Steamed and roasted beets - Fried and soaked zucchini - Eggplant with sesame - Salt-fried pointed peppers - Pickled paprika - Soft-shelled turtle, Hōrō chicken, and winter melon Natural soft-shelled turtle from Kasumigaura Jafra Trading Hōrō chicken from Kasumigaura City Winter melon from Tsuchiura - Flatfish from the coast of Jōban - Eel from the coast of Jōban - Grilled surf clam Peach-colored surf clam from the coast of Jōban - Grilled sea bass Sea bass from the coast of Jōban Soy sauce - Stir-fried natural purple yamadory take with simmered jade eggplant Kamo eggplant from Otake Watermelon Farm Daikon radish with ginger and flavorful broth - Carp with aromatic sauce Carp from Kasumigaura by Yamano Suisan Okra from Tsuchiura - Ise lobster with summer vegetable sauce Ise lobster from the coast of Jōban Paprika, eggplant, zucchini, and new onion - Duck and natural summer mushroom rice Natural mallard from Hitachi Wild duck caught in Inashiki City Purple yamadory take Yamadory take modoki Red yamadory take Blue take - Corn rice Freshly harvested corn from Miyauchi Dolce Dream Special Koshihikari rice from Niihari City - Soup - Pickles - Silk yokan Everything was delicious again! You can find my thoughts on the dishes in the photos. ◼️ Interior Private rooms! There are tables and chairs in a tatami-style Japanese room! ◼️ Crowdedness Make sure to make a reservation! ◼️ Service The service is really pleasant! ~♪ Less

Located in Tsuchiura, which is surprisingly close—just about 40 minutes by express train from Ueno—this Japanese restaurant is one of my favorites. I visit about once a season!◆ About the Food I always enjoy the Terroir Course, which focuses on ingredients and dishes from Ibaraki. You can choose from various price points for the course, but after trying several options, I’ve settled on the middle course as my favorite. There are certain seasonal ingredients that I particularly look forward to, and in July, it’s definitely koi (carp)! This time, we had it in a savory soup. As you can tell from this rating, the food is undoubtedly delicious.The restaurant offers a selection of local Ibaraki sake, and I believe this course is best enjoyed with a drink. Recently, I’ve been fond of Urakiri Junmai sake. It’s excellent!◆ About the Service The friendly staff serve each dish at a comfortably relaxed pace. While the service may not be as polished as the quality of the food, I feel that this adds to the relaxed atmosphere, which I personally appreciate!◆ About the Atmosphere Although the price range suggests it’s a high-end restaurant, the atmosphere is not stiff or formal. (Perhaps it’s because I’ve visited so many times.) Instead, it feels like a comforting home where you can relax and enjoy your meal!◆ Overall Evaluation This restaurant has become a true destination for me, offering unique dishes that can’t be found elsewhere. On days when I have time, I often take a stroll around Kasumigaura, but I would travel regularly from outside the prefecture just to dine here! I’m looking forward to the autumn mushroom season next![Rating Criteria] ★4.5 - 5.0 (Impressive): Worth traveling to the restaurant for, a personal top-tier establishment. ★4.0 - 4.4 (Confidently Recommended): I’m sure anyone I bring will be satisfied; a place I want to visit regularly. ★3.5 - 3.9 (Delicious & Satisfying): Above-average quality; a place I want to prioritize when nearby. ★3.0 - 3.4 (Standard): Delicious enough without any issues; a typical restaurant. ★2.9 and below (Out of Range): Generally, I do not post reviews. Less

Located in Chuo, Tsuchiura City, just a 12-minute walk from the west exit of Tsuchiura Station, Yoshi Cho is a long-established Japanese restaurant that offers beautifully presented dishes made with high-quality local ingredients.It has been recognized by Tabelog as one of the "Top 100 Japanese Restaurants" and has received the "Tabelog Award Bronze." Additionally, it is featured in the restaurant guide "Go-E-Miyo."We celebrated our wedding anniversary here, and this marks my 2300th review!On a Saturday at noon, we made a reservation through Tabelog to celebrate.We were guided to a private room, and to our surprise, it even had its own restroom, making us feel as if we were visiting a ryokan (traditional Japanese inn).【Draft Beer】(@-@) "JPY 880"【Terroir Course】(@-@) "JPY 16,500"*Appetizer - Fresh Peas: Yuzumo Farm, Tsukuba City Bright green color with a sweet flavor.*Celebratory Dish - Fried Green Beans - Jade Eggplant - New Onion Pickled in Tosa Vinegar - Steamed Beets with Yogurt Sauce - Fried Zucchini - Bracken Fern - Salt Stir-Fried Pointed Pepper - Pickled Paprika A variety of vegetables that evoke the arrival of summer. The glass dishes sparkle, adding a refreshing touch. Each item is crafted with care, and everything is delicious.*Soup - Carp Soup: Yamano Suisan, Kasumigaura Carp The carp is fried to eliminate any fishy taste, resulting in a refined and rich flavor, served with tender leeks, carrots, enoki mushrooms, and sansho leaves. A deeply satisfying taste.*Sashimi - Lobster from the waters off Jōban - Anago (Conger Eel) from the waters off Jōban The beautiful crane plate for the celebration is lovely. The lobster is enjoyed with soy sauce, while the anago is paired with salt. The lobster has a rich sweetness and a firm texture, while the anago offers a delicate umami flavor. Such a luxurious sashimi selection.*Grilled Dish - Grilled Eel: Saito River Fish Shop, Kasumigaura Eel They catch about 50 eels a year, each weighing around 800g. It has a perfect texture and a refined fat content.*Fried Dish The tempura is served in two rounds. - Mehokko: Caught off Jōban This is the hottest tempura I’ve ever had in my life. I savored the crispy texture while blowing on it! So delicious. - Young Corn: Ohtake Watermelon Farm Served hot with husks, it can also be wrapped in paper. Rich in sweetness.*Side Dish - Fruit Tomato: Kyowa Gardening, Chikusei City*Final Dish - Grilled Ume-Yama Pork Miso Marinade: Tsukahara Farm, Oshima District The "Ume-Yama Pork" is pronounced "Meishan Ton." It has a sweet, melt-in-your-mouth quality with high-quality fat, served with shredded leeks.*Rice Dish - Tempura Bara Rice First, a kakiage (mixed tempura) is made, then mixed with rice. Natural mountain vegetables like taranome, warabi, kogomi, and fukinoto from Wakaba-ya, bamboo shoots from Onaka City, and premium Koshihikari rice from Niihari, Tsuchiura City. It has a refreshing finish, highlighting the slight bitterness of the mountain vegetables, making it an adult version of tempura bara. You can truly enjoy the natural flavors of the ingredients. - Soup - Pickles*Dessert - Ume Jelly: Plums from Tsuchiura【Lemon Sour】(@-@) "JPY 770"【Four Types of Local Sake】(@-@) "JPY 3,300"*Raifuku Yoshi Cho Label Junmai Daiginjo, Raifuku Brewery (Chikusei City) *Morishima Junmai Ginjo Yamada Nishiki, Morishima Brewery (Hitachi City) *Morishima Hitachi Nishiki, Morishima Brewery (Hitachi City) *Urasato Junmai Daiginjo, Urasato Sake Brewery (Tsukuba City)Using plenty of seasonal ingredients from Ibaraki, you can enjoy dishes that highlight the natural flavors of the ingredients.Honestly, I was surprised to find such an excellent Japanese restaurant in Tsuchiura City.Since it’s a private room, we could relax and enjoy our time together. The service was bright and attentive, matching the pace of our meal, allowing us to have a pleasant experience.I highly recommend this long-established Japanese restaurant for special occasions like anniversaries! Less

★5.0 - Seasonal Wild Vegetables and Early Summer VegetablesI traveled from Tokyo to Ibaraki Prefecture.Due to the intense heat, it seems that this year (2026) the wild vegetable season ended early. However, thanks to Wakabayashi's efforts, I was able to enjoy the last of the wild vegetables and the first summer vegetables.While the wild vegetables were more impressive during their peak last time, the summer specialties like "Zunda Ae" from this restaurant (4.02) were still outstanding.The top two koi dishes at this restaurant are the sashimi and Nishin Ae (raw preparation). The Sawani-wan, featuring a deep-fried ingredient cut like a twisted potato, is also an exceptional dish.The natural eel, weighing a massive 1.5 kg, is only available a few times a year.Unfortunately, the night before, I had dined at Restaurant Ootsu (4.36), where I had local dishes including Mehikaru, Ishidai, natural eel, Ise lobster, and abalone, which overlapped with my meal here.According to the owner, the Ishidai from the Joban coast has no fishy smell at this time of year (it is said that Ishidai from the east has a stronger smell compared to the west). It seems that the same ingredients are served when it comes to the terroir of the Joban coast.Restaurant Ootsu's prices are double that of this restaurant, making it a tough competition from a capitalist perspective.---**Early Rice Planting Seasonal Menu**01. Yuzumo Farm's Fresh Peas 02. Assorted Appetizers of Wild Vegetables and Summer Vegetables (10 varieties) 02-01. Kogomi Jelly Vinegar 02-02. Nirinso Ohitashi 02-03. Katakuri Ohitashi 02-04. Warabi Ohitashi 02-05. New Onion Tosa Vinegar Pickles 02-06. Pointed Green Pepper Stir-fried with Salt 02-07. Fried Zucchini 02-08. Fuki no Tō with Meat Miso 02-09. Shidoke (Momijigasa) with Mustard Vinegar Miso 02-10. Uruoi with Sesame 03. Sawani-wan with Koi from Kasumigaura 04-1. Sashimi of Ise Lobster from Joban Coast 04-2. Sashimi of Ishidai from Joban Coast 05. Natural Eel (1.5 kg size) from Saito River Fish Shop (Grilled and White Grilled) 06. Zunda Ae (Edamame, Awa-fu, Red Konjac, Shiitake Mushrooms) 07-1. Tempura of Mehikaru from Joban Coast 07-2. Tempura of Young Corn from Otake Watermelon Farm 08. Fruit Tomatoes from Kyowa Gardening 09. Grilled Abalone from Joban Coast with Oil | Liver Rice (with liver and chopped fragrant mushrooms) 10. Meal 10-1. Tempura Rice Bowl (with Udo, Warabi, Bamboo Shoots, Kogomi, and Fuki no Tō) 10-2. Pickles (Cabbage, Kombu, Daikon) 10-3. Miso Soup with Ume Yam Pork Broth and New Onion 10-4. Miso Soup with Ise Lobster Broth 11. Ume Jelly from Tsuchiura | Hot Green Tea Less

I enjoyed a course meal crafted with a focus on ingredients from Ibaraki, showcasing the chef's keen eye and skill.**Lunch Course: Sanae Tsuki** - Appetizer: Fresh Peas - Starters: - Kogomi Jelly Vinegar - Butterbur in Soy Sauce - Katakuri in Soy Sauce - Bracken Fern in Soy Sauce - New Onion with Tosa Vinegar - Pointed Green Pepper Stir-fried with Salt - Fried Zucchini - Butterbur Buds with Meat Miso - Shidoke with Spicy Mustard and Vinegar Miso - Urui with Sesame - Wild Mountain Vegetables from Wakabayashi - Soup: - Carp in Sweet Soy Sauce - Carp from Kasumigaura with Green Onion, Carrot, Enoki, and Mitsuba - Sashimi: - Lobster from Tokiwa Offshore - Stone Sea Bream from Tokiwa Offshore - Grilled Dish: - Two Types of Natural Eel - Eel from Saito Fish Shop in Kasumigaura - Side Dish: - Zunda (Edamame Paste) - Edamame and Chestnut Gluten - Red Konjac and Donko - Fried Dish: - Tempura - Mehakko (a type of fish) - Mehakko from Joso Offshore - Young Corn - Watermelon from Otake Farm - Palate Cleanser: - Fruit Tomato from Chikusei City, Kyowa Gardening - Final Dish: - Grilled Abalone with Oil - Abalone from Tokiwa Offshore - Liver Rice - Tempura Rice: - Udo Leaves, Bracken, Bamboo Shoots, Kogomi, Butterbur Buds - Bamboo Shoot Garden in Ushiku City - Special Koshihikari Rice from Tsuchiura City - Soup and Pickles - Dessert: - Plum Jelly from Tsuchiura ◯ First, I was deeply impressed by the fresh peas appetizer. The simple boiled preparation allowed the ingredients to shine, capturing my heart.The starters featured seasonal wild vegetables and summer produce. I was satisfied to enjoy urui and shidoke. My favorite kogomi was presented not as the usual sesame dressing but as a refreshing vinegar jelly, offering a different taste experience.◯ The carp was prepared like nanban-zuke, with a crispy texture contrasting nicely with the tender skin. It reminded me of the carp soup my aunt used to make when I was a child, but this was something entirely different. I realized I hadn’t had the chance to enjoy carp in such a refined setting before.◯ The eel was a massive 1.5 kg. The white grilled eel was crispy, while the kabayaki (grilled eel) was fluffy and rich. I recently had eel in Nagoya, but this was on a whole different level. I would love to have the kabayaki as a rice bowl.◯ The most astonishing dish of the day was the zunda. The smoothness of the zunda was exquisite, maintaining a slight tsubu-tsubu texture while being creamy and delightful. The combination of the sticky gluten and the chewy red konjac was fantastic.◯ The tempura of mehakko was expertly done! Crispy and light, the fish was fluffy. I thoroughly enjoyed the quality of the mehakko.◯ The final dish, the mountain vegetable tempura rice, was packed with ingredients, with tempura making up about 70% of it. Mixing the rice with the tempura created a delightful sticky texture, making it delicious. It was quite oily, giving it a guilty pleasure feel.The soup was a miso soup made with the dashi from plum pork, along with the lobster dashi served with the sashimi.I encountered truly inspiring dishes after a long time.I would love to enjoy mushrooms and game meat in line with the changing seasons.It was a great meal! Less

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. Less