TSUSHIMI

The story

TSUSHIMI: A Decade of Forest Cuisine in Nirasaki

TSUSHIMI delivers vegetable-forward cooking in Nirasaki, where Chef Seiji Tsushimi has established a strictly limited ten-year dining experience. His culinary framework treats domestic produce as the centerpiece while positioning meat and seafood as supporting elements.

The chef and his philosophy

Born in Hiroshima in 1962, Tsushimi trained across Tokyo before spending six years at three-star establishments in France during the late 1980s. He later returned to establish Miravile and earned a Michelin star, eventually declining the recognition to pursue his original vision. This vision centers on what he calls Ingenius Japanese forest cuisine, a framework that honors the region’s soil and seasonal cycles. The restaurant operates under a fixed ten-year timeline, closing its doors permanently in May 2032.

The kitchen and its ingredients

Guests encounter a thirteen to fourteen course progression designed to highlight Yamanashi agricultural output alongside carefully sourced national ingredients. The tasting menu requires a single afternoon sitting per day, allowing the brigade to prepare each plate with deliberate attention. Drink pairings drawn from local vineyards complement the produce-centric preparation throughout the service. The kitchen maintains this pace by requiring reservations through an introduction system managed via email.

The room and the seasonal pace

Set within a wooded area outside the city, the dining space mirrors the sunshine, water, and earth that shape the surrounding forest. The We're Smart Green Guide awarded five radishes in 2026, reflecting the establishment’s commitment to low-waste operations and regional sourcing. Tables accommodate two to four guests, creating an intimate environment where conversation flows alongside the changing seasons. The entire evening unfolds at a measured rhythm that leaves ample time to absorb the landscape beyond the windows.