I finally visited il AOYAMA, a place I had wanted to go for a long time. Thank you for the precious seating. The chef actively incorporates Japanese culinary techniques and aesthetics while basing the menu on Tuscan cuisine. The combination of wrapping prosciutto in rice and topping it with truffle truly reflects Japanese sensibilities and creativity. The signature focaccia also made an appearance, and it was so light that I unexpectedly ended up eating four pieces! The dishes featured seasonal ingredients like sweetfish and corn, making the entire meal enjoyable.What impressed me the most was how cheerful and genuinely happy the staff, including the chef's wife, were. They shared so much about the charm of Nagoya. The unexpectedly wonderful service really conveyed why this place is so popular. I look forward to my next visit!
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