山梨県の予約困難レストラン！ミシュランシェフが情熱と手間暇を注ぐ究極の野菜フルコース#旅ログ #gourmet #japanesefood
Nice to meet you. Lovely Too lovely Amazing Limited to 10 years
A Taste of Japan’s Forests Restaurant The stars of the show are 120 different vegetables This is J. November 2023. On the Azusa 25 at exactly 1:00 Departing from Shinjuku Station We will be accompanied by Mr. O, who was also with us on the Hokuriku trip,and our mutual friend, Mis. Y. J）Oh, we can！
It’s not Corona. The chair rotation, which used to be prohibited in Corona, Now we are free to do so. It’s the beginning of a fun excursion. The Azusa Limited Express.It is a limited express train on the JR Chuo Line between Shinjuku in Tokyo and Matsumoto in Nagano Prefecture. Our destination is Nirasaki Station in Yamanashi Prefecture.It takes about one and a half hours from Shinjuku. O）Mt.Fuji.It’s beautiful. S）Where? Oh, it’s true. O）Looks like a 500 yen bill. S）A 500-yen bill.lol J）A 500-yen bill.lol I’m sorry the younger generation doesn’t understand. While we were having such a conversation, we arrived there in no time. From Nirasaki Station, we took a cab. We headed to a place about 15 minutes away by car The address is undisclosed, and the restaurant is limited to one couple per day This restaurant is based on the concept of “Taste the Japanese Forest O）It’s cooler up here. J）Indeed. Y）I can’t believe how different it is. J）It’s totally different. It’s in the mountains, right? Originally a popular Michelin-starred restaurant in Shinsen, Tokyo, relocating in 2022 Chef Seiji Tsushimi, who holds the aesthetics that “a restaurant decays in 10 years”, chose this place for his last 10 years. The website is counting down the time until the restaurant closes It is scheduled to close on May 25, 2032. J）This is lovely. Here’s our welcome drink. Mrs Tsushimi）Yuzu. This is non-alcoholic gin. Mrs）This is homemade quince wine. Mrs）It’s still a little hot.
Please enjoy it while sipping! I heard that the chef started preparing the food at 3:00 in the morning. At this time, he was not finished yet (laugh). We were shown to our seats. Everything you see is beautiful. J）There are terrace! This plate is by the artist Satoru Ozaki.
stainless steel bowl. Mrs）He is now a world-famous artist. It was heavier than I imagined Just as I thought,
The menu only lists the ingredients for the dish. Mrs）The parts of vegetables that are thrown away, like seeds, skins, and cores. We roast them for about 4 days.
Low roasting and fermentation are repeated
We make tea from them. It is based on vegetable tea. We call it the aroma of the forest.
We pick fresh greens from the trees in our garden,and mix it with the dried leaves. What’s inside.
The chef drew this picture. O）He’s a good drawer. O）A chef has to be good at drawing. All ingredients, except almonds, come from the fields here. Tea made with the aroma of such a forest It tasted more like soup than tea. Spring water from Hakushu S ordered a non-alcoholic pairing. Another artful drink. Ajiimu sparkling wine from Ajimu, Oita. A big plate came out. Chef）Basically, a course, many plates will be served, but Vegetables are the star of each dish. Of course, they are all domestic vegetables. Mainly local vegetables from Yamanashi Vegetables from our own vegetable garden in the backyard, from outside of the prefecture. Today, You will be served more than 120 kinds of vegetables. J）120 kinds！ Chef）120 kinds. And of course, fish and meat. But we serve them only as a side dish.
or a supporting role. I’d like to say it’s more of a livening up role.
The vegetables are the star of the show. Please enjoy this dish. I was already overwhelmed here (laughs). The first four dishes were Marinated red clams and kintoki grass Hachiman sweet potato from Yamanashi wrapped in homemade bacon
Confit with home-made bacon Asao daikon radish and
Marinated fresh sea urchin from Hokkaido Log shiitake mushroom chips with
Homemade cured ham and fermented garlic. I’ve given you a very abbreviated version, but in fact, the chef explained about 10 times more than this. Even though vegetables are the main ingredient,
every dish is delicious. J）Too beautiful! J）It’s so beautiful. Chef）it’s motte-no-hoka, edible chrysanthemum Edible chrysanthemum called “motte-no-hoka”.Yuzu peel and juice. Caviar on top, and in the middle… J）A milt came out from inside. O）Mmm Y）Mmm
J）Mmm O）The powder is amazing. J）What is “motte-no-hoka”? S）Edible chrysanthemum S）The red ones are chrysanthemums?
I thought the yellow ones were edible chrysanthemums. I didn’t listen carefully (laughs) It’s a shame（motte-no-hoka） to eat chrysanthemums, the emblem of the Emperor’s family! It’s the origin of the word. This is a chrysanthemum like this Mars Winery near here.
Barrel-fermented Koshu What looks like sushi rice,
Otaki kabura from Nagano The fish on top is a Takehaba Saba from Ishinomaki,kelp and balsamic vinegar. It is garnished with plum pulp. Fresh peanut fricassee called “Omasari Accompanied by foie gras. Chef）The foie gras is grilled to perfection. The fat from the foie gras is mixed with peanut butter, milk and cream. The frothy milk is made into a cappuccino-like sauce,
Fricassee dish With the crunchy texture of the fried raw chips of peanut. A cookie made with lots of butter
With a buttery flavor. It’s called Woodina Tea. A mysterious herb with a woody and nutty aroma, served together Enjoy it while it’s hot! J）Raw peanuts? Y）As soon as I hear it, I’m losing information. J）Are you sure it’s raw peanuts? I only remember “raw peanuts.”lol Creamy, sweet, salty, tasty, and rich. It is full of various things. Sauvignon Blanc from a winery in Komoro called Terre Ciel It is a very popular and rare wine. A combination of Kujukuri pumpkin and Seiko crab from Hokkaido, inside of Bo-chan pumpkin from Yamanashi. Seiko crab from Hokkaido! O）What the heck is this? There is a test tube with Seiko Crab crab oil in it. and it is served with it. O）What is crab oil? Everything is new to us. O）It’s true！It smells super high in purine. That’s the middle-aged impression (laughs). O）This is so good! Pumpkin and crab go well together. J）There are so many things in here. Locally harvested yam. Grated and
and the one deep-fried Uribo broth from Toyama
Pot-au-feu soup Chips of yam The top is covered with a seasoning made from salted and dried wild boar meat. There are three ways to eat yam Mrs）It’s just about time to see the lights. Oh my goodness, there is a break here! Time for the chef to prepare the next specialties. S）It’s getting cooler. J）I’m drunk.Feels good. S）Moon! Moon! The moon! J）Oh, it’s beautiful. J）I’m kind of enjoying my break. S）Maybe it’s a good idea.There’s recess. We walked around the garden and talked on the terrace. Mr. O went for a long walk and took this picture of Mt.Fuji. After a short 10-minute break, dinner resumes! Yamagata white wine of the Petit Manseng grape variety The sun is setting. The long-awaited specialties. A dish called noen (farm) 2 Items from within the prefecture or from home gardens, those from outside the prefecture,80-90 kinds of vegetables,
different varieties of vegetables cooked in about 8 different ways From raw to fermented Baked, fried, steamed
Seared or liquidized A dish like a jewel box. It is now an art. If it weren’t for this plate
Chef can sleep for 4 more hours if not for this plate (laugh). Indeed, this kind of working style might only be possible for about 10 years. Yamanashi Domaine de Tengeige
This is another rare wine that is hard to find. Muscat Berry A grape variety Mako-dake mushrooms roasted slowly over a wood fire in the mountains and
Dried fresh shishamo from Hokkaido apple sauce with a sprinkling of curry spice, Hiroshima green lemon. Earthen pot rice with nameko mushrooms grown in Hakushu Seasoned with Amagi shishamo broth A drop of butter is added to the steamed rice to give it an aromatic flavor. S）smell amazing. J）What? It’s so nice plate. This is a white porcelain plate made by the chef. It has “TSU・SHI・MI” on the back. The plate is served with freshly baked bread and mountain mushrooms. Mrs）It is very freshly baked.
It is very hot. Please read the instructions until it cools down. By the time you finish reading it, you will be able to touch it. The recipe of wheat, the method of production, and the baking method are written on the bread,I could tell that the bread was made with great care. Matching sake is Nara’s Mimurosugi Y）Tomatillos! Make a salsa sauce with tomatillos from your own garden and serve with tortillas. Kinki from Akita is in the tortilla. Y）It’s like a dream! Mr. Y, a returnee from Japan, told me that tomatillos are not sold in Japan very often. A wine called Azucca e Azucco is made in Toyota City, Aichi Prefecture. Root celery roasted at high temperature O）Oh, my God. J）Is this root celery?
Y）Amazing！ J）I don’t think I’ve ever seen that before. Y）Oh, my God.
S）Celery.You mean it grows from here? J）I don’t understand the concept of celery. Y）In clumps like this.You don’t see them very often. I didn’t know celery could surprise us so much (laughs). And here is a dish using that root celery The meat is Koshu Wagyu beef, of which only 5 are dropped per month. It is served with a cheese topping. Domaine Hide’s red wine. This wine has a very high sugar content because it is made from dried grapes. Finally, we arrived at dessert. A fruit called Popeau with chocolate
with chocolate. On top, fried chestnut slices and
and fromage blanc ice cream. Cold and warm are the two flavors that come together in the mouth. After-dinner tea selection Muscat with high sugar content He is going to make it into a shortcake. Chef）Let’s have a conversation! I can’t help but admire it. Y）silence J）Attention. O）I’d like to eat that slice too.lol Sponge and whipped cream,
Muscat liqueur soaks into the sponge and cream. and sprayed with fragrance. Because I was watching it being made
it looks even more delicious. Tea with the scent of flowers Just when I thought it was almost over But then four kinds of desserts appeared. Nichinan mandarin oranges
Crème brûlée Vanilla caramel with the image of Shingen Mochi, Black soybean with soybean flour Waffle with black figs from Hakushu Chocolate baked at low temperature
Candy Lantern, an edible hoary moon In addition, we received marshmallows as souvenirs,the four-and-a-half-hour dinner was over. The bill was 45,000 yen per person.
GOCHISOSAMA, thank you very much. I wonder how many times I will be here in the next 8 years. Mr. O and Mr. Y went back to Tokyo, but we stayed overnight in Kofu. Tomorrow we will head for Shizuoka! Thank you for watching!
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山梨県韮崎駅から車で15分ほど。住所非公開、１日１組、10年限定のレストラン「TSUSHIMI」へ。東京で人気店を経営し、ミシュランを獲得した都志見セイジシェフが、料理人として最後の10年に選んだ場所。気の遠くなるような手間暇をかけた野菜フルコースの素晴らしさをご紹介します。
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00:00 オープニング
00:35 特急あずさで韮崎へ
02:05 韮崎駅からタクシー
02:28 シェフの美学
03:56 コース前半
08:53 シェフの説明
11:30 休憩時間
12:33コース後半
16:42 デザート