Savo ureux

Casa del CiboThis is the No. 1 restaurant in Aomori on Tabelog.I visited Casa del Cibo again at the end of May after a long time.Thank you, Chef Ikemi and his wife, the sommelier.This time, we came with some close friends and their spouses.We enjoyed a delightful and delicious Italian meal made with carefully selected ingredients from Aomori, prepared by Chef Ikemi.It was a great meal. We will be back, so thank you in advance.The menu is as follows:MENU DEGUSTAZIONE- Sea Urchin from Yabuki, Iwate- Insalata with New Onions from Aomori- Cucumber Release- Flounder from Hachinohe with Cauliflower- Shiitake Chips and Karasumi- Polenta with Hairy Crab from Hachinohe- Hairy Crab Sauce- Cold Saffron Bavette- Sea Urchin Sauce from Hachinohe- Ukuzira Bonito Flakes from Hachinohe- Paccheri with Abalone- Ezo Aosa Seaweed from Hachinohe- Kabuto Soft-Shelled Turtle from Aomori's Moor Hot Springs- Tortelli with Caviar- Pappardelle with Summer Truffle- Ragu made with Aomori's "Hasegawa Natural Farm Aged Pork"- Ballotine of "Silver Duck" from Aomori- Black Garlic Sauce- Espresso with Zabaglione- Savoiardi- Petit Fours and Post-Meal Drinks- Fondant Chocolate and Herbal Tea Less

AoIt’s been a while since my last visit to Ao, and I was really looking forward to it.Chef Minemura, it’s great to see you again!**Sea Bream** The consomme made from the carefully prepared sea bream from Fujimoto in Ehime is incredibly rich in flavor.**Horse Mackerel** The cold-fedelini with horse mackerel from Enoshima Namikiya showcases the sharpness of the cut, bringing out the vibrant taste of the fish.**Striped Horse Mackerel** The grilled striped horse mackerel from Fujimoto in Ehime, served with a vinaigrette made from rice and Chinese sweet sake, is a dish that highlights the exquisite flavor of this premium fish.**Abalone** The black abalone from Sado, steamed for 10 hours, results in a wonderfully tender abalone soup. Paired with homemade butter and fresh green asparagus from Hokkaido, the asparagus is soft and sweet, bursting with flavor with every bite.**Red Shrimp** The red shrimp and bisque from Hasegawa of Nagai, with the bisque extracted over 6 hours, offers a delightful sweetness that pairs perfectly with brioche. A true specialty of happiness.**Brioche** The aroma is wonderful, and the fluffy texture is delightful.**Hairy Crab** The risotto with hairy crab from Kanazawa Ishiyo, cooked al dente in a clay pot for 6 minutes, showcases the concentrated flavor of the crab, complemented by the finest seaweed from Mikuniya.**Onion** The mousse made from new onions from Hamamatsu, Shizuoka, is a fantastic combination of knife skills and technique, with a smooth texture and wonderful sweetness, served with tomato jelly underneath.**Tiger Puffer Fish** The aqua pazza with tiger puffer fish, carefully prepared from Fujimoto in Ehime, features exquisite cooking that brings out the unique texture and flavor of the fish.**Sweet Summer Orange** The granita made from sweet summer oranges from Mitsumatsu-en in Shizuoka is a refreshing reset.**Tajima Beef** The Chateaubriand from the special Tajima cattle, raised for 46 months at Ueda Livestock, is grilled over charcoal to maximize the meat's flavor, providing an exquisite sensation on the palate. The white asparagus from Koropokkuru Village pairs perfectly with this delicate fillet, as it has no off-flavors and is refined.**Melon** The number one melon from Shizuoka, the Angel Sound Mask Melon, has a creamy taste.**Domestic Cacao** The chocolate ganache, paired with refreshing fruit jelly, allows you to fully appreciate the pure flavor of cacao, as it is emulsified without any dairy fat.**Jersey Cow Milk** The ice cream made from grass-fed Jersey cow milk is rich yet refreshing, and this flavor was exceptional.A refreshing herbal tea to finish.**Canelé and Cream Puffs** I took some home.Freshly baked is always the best!~Cutting Edge from Gassan Yoshitaka~Once again, everything was incredibly delicious and enjoyable. Thank you for the wonderful meal! I will be back soon, so please take care of me again. Less