I visited Ao for a special meal featuring exceptional ingredients.**Early Summer Dishes**- Consommé of Hamo (pike eel) from Fujimoto in Ehime, prepared with precision.- Chilled Fettuccine with Akaundani (red sea urchin) from Tsuruga.- Grilled Shima Aji (striped jack) from Namikiya in Inatori, served with a vinaigrette made from rice and Chinese sweet sake.- Gratin of Kitakari potatoes, aged for 2 years and 7 months, from Bito Agricultural Products, topped with truffle.- Red shrimp and bisque from Hasegawa at Nagai Sakana-nin, served with freshly baked brioche.- Risotto with hairy crab from Ishiyo in Kanazawa.- Soup made from "Gold Rush" corn from Mishima.- Snap peas from Kunie Farm, prepared with precision by Hasegawa at Nagai Sakana-nin.- Granité made from Oishi Early Harvest.- Charcoal-grilled "Special Tajima Beef" from Ueda Livestock, aged for 41 months, served with Kamo eggplant from Kamigamo.- Angel's Melon from Hamamatsu, Shizuoka.- Ganache and jelly made from domestic cacao.- Ice cream made from grass-fed Jersey milk.- Petit sweets & coffee.This year, I was able to enjoy red sea urchin again, and the grouper was outstanding. The main dish of Tajima beef and Kamo eggplant was a fitting conclusion to the dinner.I look forward to my next visit!It was a great meal.
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