【Check Points】■ The ultimate high-freshness French cuisine that satisfies everyone■ Course duration: 2 hoursAo, an innovative French restaurant in Nishiazabu, is my absolute favorite and is notoriously hard to book.Located on the second floor of a building near the Nishiazabu intersection, it’s just a 10-minute walk from Roppongi Station.The entrance is easy to find, with a large blue logo of Ao next to the door at the top of a white spiral staircase.Inside, there are eight dark brown counter seats facing an open kitchen. You can enjoy the live cooking experience as you watch the meat being grilled and plated right in front of you, creating a fun atmosphere.Chef Minemura’s dishes bring out the best qualities of the ingredients without using any salt. He skillfully enhances the flavors of vegetables and meats without relying on fermented products like soy sauce or miso. His dedication to French cuisine, despite its inefficiencies and time-consuming nature, is admirable. He respects the producers and creates an exceptional course structure with the finest ingredients. You can truly appreciate the value of the dishes when you taste them, especially considering the high cost of ingredients.At Ao, every portion is satisfying, with each dish being a star performer, ensuring you leave feeling full. It was an incredible dining experience!Each dish is crafted with care and time to ensure deliciousness. Every visit increases my satisfaction with this outstanding French restaurant.From Ehime, Junichi Fujimoto presents the nerve-stunned conger eel consomme, while Sakana Hito Nagai’s Hasegawa offers a cold fedelini with red sea urchin from Fukui, and a grilled cherry salmon from Konishi Fish Shop in Hokkaido.There’s a vinaigrette made with rice and Chinese sweet sake, black abalone from Sado with homemade butter, and white asparagus from Korobokkur Village.From Hasegawa, enjoy red shrimp and bisque, served with freshly baked brioche. There’s also a crab risotto from Ishiyo in Kanazawa, a soup made from "Gold Rush" corn from Mishima, and local red sea bream from Namikiya in Inatori, along with a granita made from Oishi early-season fruit.The charcoal-grilled special Tajima beef, raised for 41 months at Ueda Livestock, is served with Kamonasu from Kamigamo, and there’s angel melon from Hamamatsu in Shizuoka.For dessert, enjoy a ganache and jelly made from domestic cacao, ice cream made from grass-fed Jersey milk, and a selection of small sweets with coffee.If you find this helpful, I would appreciate it if you could save it!_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________
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