【★4.3】茨城テロワールにこだわる実力派リストランテ【2727】 : Ristorante TSUMU

3,545 characters ★ Menu TSUMU (16,500 yen, tax included) Stay time: about 2 hours 20 minutes I am coming to Ibaraki Prefecture from Tokyo. Chef Kenji Oi (born 1984) from Tsukuba City is working hard at this restaurant (3.00). It opened in September 2023 and has only two reviews of Tabelog, but it is a talented group that has been decided to be listed in "Gault & Millau 2024", which is scheduled to be released on March 19, 2024 (Tuesday). Nishi-Azabu 81 (3.71) Won the BRONZE EGG award of "RED U-35 2016" as a sous chef. He served as the head chef at Azabu Juban Courage (3.70) and was featured in "Gault & Millau" for two consecutive years. As a chef personally, he is already highly regarded. Restaurants enter a huge facility called the Tsukuba International Conference Center. It seems that up to 100 people can be accommodated when standing, but usually there are 4 tables for 4 people (16 seats in total). It's a very large space. Male and female hall staff (2 people in total) are in charge (the chef appears at the end of the speech). It was dark outside because it was for dinner, but you should be able to enjoy the borrowed view of Bamboo Garden Park for lunch. On the tabletop, napkins, cloth towels, a knife and fork from the beak. The tableware changes according to the dish, and when eating pigeons, use a YAMACO knife and fork. Restrooms are shared with the International Conference Center and are not located in the Restaurants. Tsukuba City is undergoing urban development with the opening of the TX (Tsukuba Express). The number of Italian Cuisine where you can enjoy Local Cuisine is increasing like bamboo shoots after the rain, but it may be the only restaurant that tastes like ristorante (high-end Italian Cuisine). We ate and drank as follows, and the total payment was 24,200 yen. ・ Alcohol pairing (5 glasses 7,700 yen) 1.Amuse 2.Sardines 3.Shirako 4.Abalone 5.Dove 0.Waragi water 1.Tsukuba Winery Sparkling Blanc 2021 White foam Ibaraki Prefecture 2.Kurifuku Sake Brewery Raifuku Wine Barrel Aged "White" Ibaraki Prefecture 3.Friulano Blanc Collio 2020 Draga Micles White Italy Friuli 4.Ibaraki Prefecture Urasato Shuzo Urasato Junmai Ginjo Honsei 5-1. Barolo 2018 Fontanafredda Red Italy Piedmont 5-2. Tsukuba Winery Twin Peaks Marslan Premium 2022 Red Ibaraki ・Menu TSUMU (16,500 yen) 1. Amuse (Finger Food) 1-1. Kasumigaura Caviar Kasama Natural Potato 1-2. Sakaimachi Umeyama Pork 1-3. Tsukuba Kyoto Ginseng Fukurai Mandarin 2. Kasumigaura Catfish 3. Bread 4. Tsukuba Spring Chrysanthemum 5.Minashiki-gun Torafugu no Shirako 6.Kujihama abalone (abalone) 7.Kasumigaura pigeon (Hato) 8.Kasama Butterbur 9.Tsuchiura honey potato Tsukuba Tochiotome, after-dinner drink (coffee or tea) The short review of the food eaten is as follows, [] is an individual score, and the displayed price is tax included [3.6] Kasumigaura Caviar Kasama Natural Potato A fritte of natural potatoes that swells like a potato bonbon (pomme soufflé). Sour cream, caviar from Tokita Co., Ltd. (Inashiki-gun), and lemon marigolds on top. Tokita Co., Ltd. farms sturgeon and tiger pufferfish, and is probably also a producer of tiger puffer milt, which will be described later. Compared to luxury products such as beluga and ochetra, caviar is small. It's a 16,500 yen course, so I can't say it's luxurious, but the presence was thin. The natural potato frit has a smooth netted center, and the natural potato gives a better impression than the caviar. [3.5] Sakaimachi Umeyama Pork The pain de campagne of La Maison du Pain Crihara (3.27) in Mito is topped with stracciatella and Umeyama pork Prosciutto. Ibaraki Prefecture's proud brand pork, Meishan pork, is quite delicious on its own, but the stracciatella (burrata cheese filling) is not as rich as I expected, and I thought it was one step further in terms of the deliciousness of the combination. [3.5] Tsukuba Kyoto Ginseng Fukurai Mandarin Stewed Kyoto Ginseng stewed in Fukurai mandarin orange juice, the carrots are refreshing and fruity and quite good. [3.6] Kasumigaura sardines (catfish) Frited sardines, rapeseed sauce, pickled kumquat oil, Shibata Farm (Takahagi City) microherbs. In some stores in the prefecture, sardines are avoided because they have a strong odor, but Italian Cuisine can be eliminated by using herbs. You can enjoy the brim and elastic white meat without smell, and it is surprisingly delicious. [3.4] Bread Homemade focaccia kneaded with shadow queen (potato) that has been laid for one year from Imai Farm (Hokkaido), using the recipe of the chef during his local training in Italy. Refills are free and the words "Please as much as you want". It's oily, whether it's high hydration or sit, and whether it's oily because it's oiled on the bottom. [3.6] Tsukuba chrysanthemum A combination of chrysanthemum kitatara, sautéed chrysanthemum, and yuzu consommé soup. The flavorful taste of the soup sublimates the chrysanthemums. Three types of pasta, chitarra, risoni, and tagliatelle, are served, and they are all extraordinarily delicious. [3.7] Milt of tiger pufferfish in Inashiki County Sautéed milt of the aforementioned cultured tiger pufferfish. Risoni cooked in torafugu broth, powdered karasumi, and sweet summer peel and pulp are combined. It looks like rice, but it's a pasta called risoni. I had the opportunity to eat the milt of the natural tiger puffer fish caught at Otsu Port (Kita-Ibaraki City) at a certain store in the prefecture, and I thought that the farmed milt was muddy in comparison. It's a 16,500 yen course, so I can't say it's luxurious, but tiger puffer fish is probably more natural than farmed. What shone brighter than that was the risoni that absorbed the flavor of the torafugu soup stock. The porridge in the tetciri (torafugu pot) can be more delicious than the meat, but the rizzoni at the same restaurant was also very delicious. Rizzoni alone has a rating of 4.0 or higher. [4.5] Kujihama abalone (abalone) Tagliatelle kneaded with abalone and citrus fruits from Kujihama (Hitachi City). Pour liver sauce into a plate at the table. Okahijiki from Shibata Farm (Takahagi City) and Fukuo Shiitake from Tamura Mushroom Garden (Kasama City) as garnishes. The abalone, which looks like it is soaked in plenty of butter, is super rich and delicious. It has a good crunch and tastes good when burned. I don't usually like to raise the volume with carbohydrates, but the tagliatelle was outstandingly delicious, and the rich liver sauce raised the level of various ingredients. Abalone is a fast-paced ingredient, so even if you eat it in Tokyo, it often remains expensive. High-quality ingredients that show their true value only in the terroir (Chinese dried abalone is delicious even if you eat it in Tokyo). If you can enjoy this much abalone for 16,500 yen, the reputation of the restaurant will explode. [4.6] Kasumi Gaura Hato Rare domestic pigeon is grilled for wood fire. As far as I know, the only pigeons raised in Japan are Elm Pigeon in Akahira City (Hokkaido), Pigeon Farm (Kujukuri, Chiba Prefecture), and the same pigeon in Kasumigoura City, Ibaraki Prefecture. It is a super rare item that only 5 birds can enter a month, and it seems that I was able to meet it by chance on this day. In addition to pigeons, guinea fowls are also raised in the same place, and guinea fowls usually appear in second piats (main dishes). Breast on the left side of the plate. On the right side, the liver, gizzards and Hamburg (Hamburg of neck, wings and thighs). Black rice and beetroot risotto with black truffle in the center. It is served with balsamic vinegar sauce, salted raw black pepper, and salt, so you can adjust it to your liking. The breast meat cooked in the rare is very delicious. The strength of the flavor unique to pigeons that cannot be served even by high-class chickens such as Kosaka chicken and Hinaiji chicken. Is the iron content an order of magnitude different from chickens? Chicken may be more delicious for liver and other internal organs, but the breast meat is overwhelmingly pigeon. The Hamburg that leaves a rare feeling is also exceptionally delicious. I've been eating Pigeon from Lacan and Rand at French cuisine in Tokyo, but I've never met a pigeon (in Tokyo) that impresses me so much. [4.3] Kasama Butterbur Ice cream made from local butterbur from Kasama, fresh cream, and milk. Rich creamy with a fluffy and smooth mouthfeel. The bitterness of the butterbur is suppressed, and the refreshing aroma is stronger. Ice cream has an excellent sense of balance. Ice Gelato The restaurant is much better than the 100 famous restaurants. [3.9] Tsuchiura Honey Potato Tsukuba Tochiotome Freshly baked beespotato cake, fresh cream, Tochiotome caramelized, maple syrup. Is the sweet potato, which has a messy moist texture, transformed into a sweet potato? It was so sophisticated that even people who don't like potatoes could eat it.