Tsumuguito

つむぐいと

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050-2030-4678 (+81-50-2030-4678)

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03-6805-1126 (+81-3-6805-1126)

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The head chef, who has also been a pufferfish chef for over 25 years, offers exquisite fugu cuisine. Before opening the current restaurant, he trained at the long-established pufferfish restaurant Yamadaya in Usuki, Oita Prefecture, further evolving the flavor and taste of his cuisine. The photo shows "Tessa," also reputed for its elegant presentation.

Blackthroat Seaperch Cuisine - Savor the high-end fish called "Toro of the white flesh fish."

The restaurant offers various dishes featuring blackthroat seaperch, a high-end fish called "Toro of the white flesh fish" because of its refined fat and deep flavor, which gourmets love. In addition to standard grilled dishes, you can also enjoy creative dishes that reflect the chef's sense. The photo shows the popular Blackthroat Seaperch Katsu Sandwich.

Blackthroat Seaperch Clay Pot Rice - One of the ultimate luxuries! Enjoy high-quality fish for a finishing meal.

The most popular "Chef's choice course featuring aged pufferfish and blackthroat seaperch" finishes with a sumptuous clay pot rice. Rice cooked in blackthroat seaperch broth is served with grilled blackthroat seaperch, creating a rich multilayered taste experience. It is a memorable dish with a deep aftertaste.

Be enchanted by the delicate flavor. Fugu cuisine inherited from a long-established fugu restaurant

The head chef, who has been active as a fugu chef for over 25 years, will present the finest fugu dishes. Before opening his current restaurant, he trained at Yamadaya, a long-established fugu restaurant in Usuki, Oita Prefecture, and his taste and style have further evolved. The photo shows the "Tessa" dish, which is also known for its elegant presentation.

"Tessa" served in a white Usuki ware dish

The finest quality fugu, mainly from Usuki, Oita Prefecture, is aged depending on the season to bring out the best flavor. The sashimi, prepared with knife techniques suited to the ingredients, is served on white porcelain dishes, showcasing a delicate and elegant worldview along with its deliciousness.

Handmade seasonings and other meticulous details add depth to the cuisine

The ponzu sauce that accompanies the "Tessa" is also a homemade delicacy. It is a blend of three types of citrus, sudachi, kabosu, and yuzu, and is left to sit for just the right amount of time before being served. The mellow flavor brings out the delicate texture and flavor of the fugu.

"Nodoguro cuisine" where you can fully enjoy this high-class fish known as "white fatty tuna"

Known as the "fatty tuna" for its refined fat and deep flavor, the high-class fish rosy seabass is loved by gourmets and is served in a variety of dishes. In addition to the classic grilled dishes, you can also enjoy creative dishes that showcase the chef's sense. The photo shows the very popular "rosy seabass cutlet sandwich."

Blackthroat seaperch cutlet sandwich

A sophisticated dish of high-quality fish served in a pork cutlet sandwich. The nodoguro, which is rich in sweet and refined fat, is extremely juicy when deep-fried, and the flavor and texture of the plump meat is exquisite. Be sure to try this luxurious, fluffy pork cutlet sandwich at the restaurant!

One of the ultimate luxuries! Enjoy high-quality fish as a final dish with "Nodoguro clay pot rice"

The most popular dish, the "Chef's Choice Course of Matured Fugu and Nodoguro," ends with a luxurious clay pot rice. Rice cooked in Nodoguro stock is enjoyed together with grilled Nodoguro, allowing you to immerse yourself in the layered flavors. The aftertaste is deep, making it a memorable dish.