I often get invited to il AOYAMA by others, and I must say, the place has great taste. The ingredients are impressive, and everything is crafted with care and balanced perfectly.I was delighted to visit during the sweetfish season. I had the fried sweetfish from the Wara River before, and it was exquisite. The subtle bitterness was wonderful, and frying it kept the flesh perfectly cooked, preserving its umami and moisture. You rarely find such delicious sweetfish even in traditional Japanese restaurants. I was also surprised to see my favorite Tajima black steak on the menu.The texture of the squid was fantastic, and they sourced some really good abalone. I had quite a bit to drink, but I was thrilled to only spend JPY 50,000 for such an experience. This place is truly remarkable.◆ Chilled Capellini with Junsai and Torigai◆ Caviar and Squid◆ Fried Sweetfish from Wara River, with fried bones◆ Fried Sweetfish from Wara River, with Focaccia◆ Vongole Rosso◆ Abalone Rice◆ Tajima Gen Steak with Kuwata Farm Corn◆ Dekopon Sorbet with Mango
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