"Mitomi Emon's Gourmet Site" has started. Homepage: "https://blog.33inc.jp/" Instagram: "@mitomi_emon" Located in Azabu East, "Goryori Tsuji" is led by Master Yoshitaka Tsuji. With a rich culinary background, he began his career at Tokyo Kichō, honed his skills at Aogusakaku, and assisted in the opening of Taigetsu. In 2017, he opened his own restaurant, quickly earning a Michelin star. Despite his young age, his experience at "Taigetsu" undoubtedly shines through.
The restaurant is tucked deep underground, creating an extraordinary atmosphere with its serene ambiance. There are private rooms available, providing a comfortable and reminiscent experience of "Aogusakaku." Let's dive into the cuisine.
The dishes offer a sense of stability, embodying the essence of Japanese cuisine and reflecting the seasons. Unique and youthful approaches are sprinkled throughout, resulting in a well-balanced course.
"White Asparagus Puree" is served with hairy crab and caviar. The "Owan" features abalone, young Japanese greens, and seaweed with the refreshing touch of sansho pepper. "Otsukuri" presents Hokkaido scallops and Shizuoka sea bream. The "Shiromi no Yūan-yaki" with white sweetfish from Tokushima showcases the perfect harmony of rich miso and sake.
The "Hassun" platter includes sea bream roe, smoked anglerfish liver, salt koji-marinated gas shrimp from Noto, Konjiki-tofu, and uni-dressed wild mushrooms. The "Ikanago no Sakamushi" surprises with its incredible flavor hidden in the tiny squid. "Handmade Soba" is complemented by the umami of clams, balanced with mitsuba and yuzu.
"Shiromi no Okaki-age" is served generously with ink sauce. "Arita Gyutan" is marinated in dashi soy sauce and served like a sukiyaki with sansho pepper and bamboo shoots, celebrating the flavors of spring. The "Shokuji" course offers rice with spear squid and fuki no tō. "Nama-gashi" presents kuzu-yaki, and "Mizu-gashi" offers a refreshing jelly.