TSUSHIMI

The story

TSUSHIMI Nirasaki: A Decade of French-Inspired Forest Cuisine in Yamanashi

The Ten-Year Arc

Chef Seiji Tsushimi founded TSUSHIMI in May 2022 with a fixed closure date set for May 2032. Operating on the conviction that restaurants lose their spark after a decade, he built this Nirasaki project as a finite endeavor. Situated within a forest two hours from Tokyo, the venue offers a concentrated backdrop for his final act as a cook. Only one party dines per day, allowing the kitchen to dedicate its full attention to the group while they watch the light shift through the trees.

Vegetables Take Center Stage

Chef Seiji Tsushimi brings French culinary discipline to TSUSHIMI, applying techniques honed during six years of training at three-star restaurants in France. His menu challenges convention by positioning vegetables as the main attraction rather than side dishes. The 13-to-14-course dinner starts at 15:00, showcasing domestic produce prepared with precision. Meat and seafood serve as accents, ensuring the kitchen's French foundation supports the natural flavors of the harvest. This vegetable-centric approach contributed to his 2017 Gault & Millau Best Chef Award and a Discovery Award from the World's Best Vegetable Restaurant Awards.

A Forest Sanctuary

The dining room immerses guests in the concept of a Japanese forest shaped by sunshine, water, and earth. Natural materials and wall art created by the chef reinforce the connection to the environment outside. Guests enjoy a course priced at ¥60,000 per person, which includes drink pairings of excellent local wines. Service operates strictly by introduction, with no telephone reservations accepted; inquiries go solely via email. This limited access ensures the space remains a sanctuary for focused dining.

Current Recognition

TSUSHIMI continues to attract acclaim for its singular vision. The restaurant holds a score of 17 from Gault & Millau for 2026, reflecting the enduring quality of Tsushimi's cooking. After opening TSU・SHI・MI in 2010 and previously operating MIRAVILE with Michelin stars, the chef has distilled decades of experience into this final chapter. Each meal offers a concentrated expression of his belief in domestic production and consumption. Diners visiting Nirasaki encounter a kitchen where French technique meets the rhythm of the forest.