I regularly visit Ao, and this review is from June 2026.On this day, we started with a consomme of conger eel, followed by dishes featuring red sea urchin from Obama, Kita Akari potatoes, red shrimp, white sweetfish, and Tajima beef. Each dish was filled with the vitality of the ingredients, an incredibly rich aroma, and a deep umami that lingered beautifully.The lively, juicy texture of the ingredients was remarkable, transforming umami into sweetness in my mouth, with a lingering aftertaste that never faded. It was powerful and rich, yet beautifully refined without any off-flavors, offering a sensual experience without heaviness.Each dish had exquisite depth and elegance, and when I closed my eyes, I could vividly picture the essence of the ingredients. This course was truly representative of Ao.▪️ Price ▪️Course: Approximately JPY 50,000▪️ Duration of the Course ▪️About 2 hours■ List of Dishes ■【Consomme of Conger Eel】★★★★★★【Chilled Fettuccine with Red Sea Urchin】★★★★★★★【Red Sea Bream】★★★★★★【Gratin of Kita Akari Potatoes】★★★★★★★【Red Shrimp】★★★★★★【Crab Risotto】★★★★★【Corn Soup】★★★★★★【White Sweetfish】★★★★★★★【Granitée of Oishi Early Peach】★★★★★【Tajima Beef】★★★★★★【Angel Melon】★★★★★【Ganache with Miyazaki Cocoa and Fruit Jelly】★★★★★★【Ice Cream from Grass-Fed Jersey Milk】★★★★★★【Tea Sweets】★★★★★▪️ Details Below ▪️【Consomme of Conger Eel】★★★★★★This dish features a 2-kilogram conger eel from Ehime, prepared without salt, using the whole fish for the broth—a classic dish at Ao.The rich aroma and deep umami transformed into sweetness in my mouth, with the conger eel asserting its flavor through the mucous membranes. Closing my eyes, I could envision the conger eel itself. The endless depth lingered in my mouth, leaving me in ecstasy.【Chilled Fettuccine with Red Sea Urchin】★★★★★★★Generously using red sea urchin from Obama, paired with fettuccine made from the broth of clams.With a luscious mouthfeel, the dense, rich, and beautifully refined red sea urchin from Obama overflowed with flavor. The clear, concentrated umami of the fettuccine perfectly complemented it, enhancing the overall taste. This was an exquisite red sea urchin pasta.【Red Sea Bream】★★★★★★This is the red sea bream from Hasegawa, prepared with precision.The firm flesh had a strong, exquisite elasticity. The beautiful umami and juiciness made me feel the freshness at a cellular level, while the aroma from the skin added depth to the flavor. Each bite brought waves of flavor that expanded in my mouth. The sweet sake sauce layered on top further deepened the deliciousness of the red sea bream. It was exceptional.【Gratin of Kita Akari Potatoes】★★★★★★★Using Kita Akari potatoes aged for 2 years and 8 months from Bito Agricultural Products, topped with summer truffles.The aroma and sweetness that spread as it melted in my mouth were natural and gentle, yet incredibly deep, drawing me into the intense potato flavor with just one bite. The rich and creamy white sauce paired seamlessly with the sweetness of the Kita Akari, while the black truffle added a rich aroma, creating a perfect gratin that was simply the best.【Red Shrimp】★★★★★★This is the red shrimp from Sakana no Hito, paired with bisque and homemade bread.As always, the red shrimp was impressive. The thick flesh was plump and luscious, providing bliss with just the texture.The aroma of charcoal combined with the shrimp's natural scent, while the sweetness and umami were rich yet natural. The concentrated bisque filled my mouth with its strong aroma and flavor. It was exquisite every time.The accompanying brioche was crispy and sweet on the outside, airy and juicy on the inside, with fragrant butter melting sweetly in my mouth. It was the best brioche.【Crab Risotto】★★★★★Using two crabs weighing a total of 1.6 kg from Kanazawa Ishiyo, this luxurious risotto was made with one go of rice.The concentrated pure umami of the crab was remarkable. The fibers were soft yet resilient, releasing sweetness with each bite, while the umami of the crab blended into the rice like waves crashing. Wrapping it in nori enhanced the flavor, creating another delicious dish.【Corn Soup】★★★★★★Made with "Gold Rush" corn and just water, the soup was prepared separately as a puree and broth, then combined with tomato jelly.When I took a sip, the concentrated sweetness of the corn and its green aroma burst forth. The torque of the flavor made it feel like I was drinking the corn whole!Adding the tomato jelly tightened the flavor with acidity, while the freshness of the green enhanced the overall taste. It was exquisite with every sip.【White Sweetfish】★★★★★★★This is a 2-kilogram white sweetfish from Fujimoto, prepared with a sauce made from the bones, first grilled over charcoal, then simmered in broth, and finally grilled again in an aquapazza style.The large, thick white sweetfish stimulated my taste buds with its visual appeal. The juicy flesh melted softly in my mouth, while the aroma from the skin elegantly and powerfully spread the umami stored within. The thick broth dissolved the umami, enhancing the flavor of the white sweetfish like waves.The porcini mushrooms added a rich aroma and flavor, perfectly complementing the broth and deepening the taste.This dish was powerful and elegant, reminiscent of the chef's personality.【Granitée of Oishi Early Peach】★★★★★This granitée was made using the whole Oishi Early Peach from Kijitani.With a strong aroma reminiscent of peaches, plums, and a sharp acidity, it was refreshingly sweet. It felt as if I was biting directly into the fresh fruit, and it flowed smoothly.Not only did it serve as a palate cleanser before the main course, but it was also delicious as a standalone dish!【Tajima Beef】★★★★★★This is the Chateaubriand from Tajima beef, a 48-month-old female cow from Ueda Livestock, served with Kamo eggplant from Kamigamo and a sauce made from the meat's tendons.Beautifully grilled over charcoal, the cross-section was stunning. The charred aroma and powerful umami from the sear contrasted with the moist, luscious interior that melted in my mouth. As I chewed, the high-purity aroma, umami, sweetness, and acidity of the meat burst forth. It was sensual without any heaviness.This was the pinnacle of deliciousness, the ultimate form of meat. Words to describe it flowed endlessly.The Kamo eggplant melted in my mouth, exuding natural sweetness and a fruity allure, complementing the strength of the meat.【Angel Melon】★★★★★The ripened Angel Melon melted in my mouth, filling it with its green aroma and perfectly ripe sweetness. I have never tasted a melon this delicious.【Ganache with Miyazaki Cocoa and Fruit Jelly】★★★★★★This ganache was emulsified with cocoa water made from the boiled skins.The soft cocoa aroma and gentle bitterness of the jelly melted in my mouth, reminiscent of cocoa tea. The ganache showcased its rich acidity and bitterness, and when combined with the jelly, the concentrated flavor spread softly in my mouth. It was a pure and rich taste of domestically produced cocoa, characteristic of Mineura.【Ice Cream from Grass-Fed Jersey Milk】★★★★★★The freshly made ice cream embodied the essence of "melting in the mouth" with its sensuous smoothness. From that melting sensation, the richness of the milk overflowed, even evoking the aroma of grass. This ice cream was also filled with the essence of Ao.Thank you for reading. If you found this helpful, I would appreciate a "like" or a "follow."I also have an Instagram account. I would be grateful if you could check it out.Instagram: gatarou19URL: https://www.instagram.com/gatarou19