Course: JPY 29,700 Alcohol pairing: JPY 11,000 Mineral water: JPY 880 Total: JPY 45,700 ◯ Pork trotters, foie gras, and truffle-filled black buns A signature dish at Narayamachi Ao. The inside is piping hot and incredibly delicious. ◯ Fava bean and mimolette cheese porridge With a gentle flavor, it seeps into your very being. ◯ New onion mousse This dish features new onion mousse topped with pickled new onions and drizzled with olive oil from Amakusa, highlighting the sweetness and umami of the onions. ◯ Firefly squid cream croquette A croquette filled with plenty of firefly squid. The richness of the squid harmonizes beautifully with the cream. So delicious! ◯ Nagaimo (Japanese yam) prepared like somen Thinly sliced nagaimo resembling somen noodles, served with broth. ◯ Horse meat Served with a chilled ginger sauce. The horse meat is tender and mild, perfectly complementing the sauce. ◯ Fried rockfish Served with a sauce made from rockfish broth. ◯ Cherry salmon and asparagus crepe Cherry salmon wrapped with vegetables like asparagus in a rice flour crepe. ◯ Yoshii somen Somen topped with tomato, purple sea urchin, and consomme jelly. Yoshii somen is made without oil, allowing you to enjoy its pure flavor. The texture is superb. ◯ Charcoal-grilled fillet of Nozaki beef Served with a dipping sauce and fond de veau. Accompanied by onions cooked in the dipping sauce. The fillet is tender and exquisite. ◯ Hairy crab spice curry A curry concentrated with the umami of hairy crab. It's a spice curry that isn't too spicy, leaving a pleasant aftertaste. ◯ Sugar art A spherical sugar art filled with mandarin mousse, served with fresh dekopon and ice cream for dessert. ◯ Mizu yokan (water jelly) The dishes are created by blending Japanese and French techniques. Highly original, you can only experience this here. The quality of all the dishes is exceptionally high, and I am in awe of the chef's remarkable talent. The chef has a calm demeanor and is very approachable, allowing us to enjoy delicious food in a comfortable setting. At the end, the chef saw us off until we turned the corner. I would love to visit this restaurant again as soon as possible. It was a great meal.
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