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When it comes to the ultimate duo, it's hard not to think of Tatsushi and Kensaku Matsubara, the Matsubara brothers of "Osteria Tre Pazzi," whose teamwork in the kitchen is nothing short of spectacular. The joy of picking and choosing from the à la carte menu is a unique pleasure here. Dishes such as the "Minestrone with vegetables from Takano Farm and Kaga lotus root from Kawbata" or the "Spaghetti aglio e olio with Shizuoka shrimp and bamboo shoots" showcase local culinary traditions while highlighting the best of domestic ingredients.

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〈Tsujidome〉 presents “Kaiseki to Experience: Handmade Sushi and a Cup of Tea”—a special course that incorporates the joy of “making” alongside eating. Experience kaiseki with all five senses: try your hand at shaping temari sushi, then finish by whisking your own matcha. While upholding the orthodox kaiseki tradition associated with the prestigious Urasenke school, you can experience the essence of Japanese culture where food and tea become one. Enjoy a time of tranquility in a serene space, where your mind finds peace.

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The chef is always present, offering new pleasures through dishes that transcend convention. In one course, small porcini mushrooms are served as both a purée and a butter sauté, accompanied by lightly seared rustling sweet shrimp and bisque. The harmony between land and sea, and the synchronized textures of the mushrooms and shrimp, create a dish that truly stirs the heart. Whether the meat is lightly or fully aged, or its moisture level subtly shifts, it is cooked with precision, resulting in a dish that radiates life and energy.

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Chef Nonaka says, "In seeking timeless, classic flavors, I naturally arrived at traditional regional cuisine." Indeed, a glance at the blackboard menu will have authentic dishes like fricassée of young rabbit saddle and tripe salad immediately catching the eye. There are also upgraded Western-style dishes, such as cabbage rolls filled with Roquefort cheese, which can be enjoyed without any formality, adding to the restaurant's charm.

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The omelet rice, a Western-style dish and a signature of this restaurant, is visually striking with the rich yellow of Tochigi "maho eggs," contrasting beautifully against the brown of the house-made demi-glace sauce. Other dishes, like the crab cream croquette with a luxurious sauce américaine, the Madeira-scented beef tongue stew, and the gratin topped with piping hot béchamel that makes you smile in delight, also deliver that precise, satisfying flavor that makes you think, "Yes, this is it." Beyond eggs, the restaurant actively uses ingredients from its home region of Tochigi, including vegetables and meats, subtly infusing local pride even into the restaurant's name.

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A dish of oysters, banana, caviar, and turnip jelly. Or the combination of orange melon and green soybeans. Can you imagine it? Ordinary ingredients resonate together, transforming into a truly unique and exquisite flavor. You can savor it slowly and come to your own interpretation, or actively ask the staff or chef about their intentions. Every light, elegant plate is full of constant surprises and stimulation. The final dessert and petit fours are also remarkably delicious and worth noting.