At IL Aoyama in Nagoya Tokugawa, you can experience Italian cuisine with a Japanese twist, using carefully selected ingredients.I always have a delicious and enjoyable time here.On this day, we had:"Hamo Dish"Grilled Korean hamo (pike eel) served with Oscietra caviar and shiso leaves on winter melon and wasabi. The hamo, rich in fat, has a delightful smokiness and melt-in-your-mouth flavor. The saltiness of the caviar combined with the gentle aroma of wasabi and winter melon made for an outstanding dish."Fried Ayu"This dish features ayu (sweetfish) from the Wara River in Gujo, Gifu Prefecture, known for its delicious taste. The sweet and tender fish is fried, while the head and bones are served as crispy snacks. This is one of Aoyama's signature dishes for the season, paired with a sauce made from Kyoto's Takagamine chili."White Sweet Sea Bream and Edamame Dish"The white sweet sea bream is grilled with its scales, and the edamame is served with a smooth sauce while retaining some texture. The combination of the bream's rich flavor and saltiness with the edamame is excellent, creating a dish that evokes the essence of summer."Black Abalone Tagliatelle"The handmade tagliatelle is chewy, making you wonder if you're eating thinly sliced abalone or pasta. The chewy texture enhances the flavor, and the abalone liver sauce is, of course, delicious.It was a great meal!Other dishes included:- Hairy crab from Funka Bay with consomme jelly- Grilled hamo with Oscietra caviar, winter melon, and wasabi- Fried ayu with Takagamine chili sauce- Grilled white sweet sea bream with edamame- Black abalone tagliatelle- Porcini and Australian black truffle risotto- Tokachi Mangalica cutlet- Dolce Dream- White peaches from Yamanashi.
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