Everyone who visits Ao is amazed. Mr. Fujimoto, Mr. Hasegawa, and Ueda Livestock source the finest ingredients to create exceptional dishes. Rather than being overly rich, the flavors come through with pure umami. While some restaurants may serve one or two standout dishes, everything here is extraordinary. The melon is incredibly delicious, and the fedelini (pasta) makes you wonder how it can taste so good. It’s not just packed with umami; there’s no off-flavor at all. It goes beyond wonderful to a level of surprise.◆ Consommé of nerve-chilled conger eel from Mr. Fujimoto in Ehime ◆ Chilled fedelini with red sea urchin from Mr. Fujimoto in Ehime ◆ Grilled striped jack with rice and sweet sake vinaigrette from Mr. Fujimoto in Ehime ◆ Black abalone with homemade butter and green asparagus from Hokkaido Jet Farm ◆ Red shrimp bisque and freshly baked brioche from Mr. Hasegawa, the fishmonger from Nagai ◆ Hair crab risotto from Ishiyo in Kanazawa ◆ Soup from Mishima Gold Rush ◆ Freshly caught golden eye snapper from Sagami Bay, with snap peas from Higashi Farm, from Mr. Hasegawa, the fishmonger ◆ Granita from Heisei Oishi ◆ Specially raised female Tajima beef (48 months) grilled over charcoal, with Kamo eggplant from Kamigamo ◆ Angel sound mask melon from Hamamatsu ◆ Ganache and jelly made from domestic cacao ◆ Jersey milk ice cream ◆ Petit fours & coffee
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