On this day, I visited il AOYAMA thanks to a friend's reservation. The friend who usually invites me stopped going, so I joined another friend instead. Finding someone to go with to a high-end restaurant can be quite a challenge.We had the first seating at 5:30 PM. We started with a crab appetizer, followed by beef prosciutto and truffle rice. It was packed with flavor—so delicious! Then there was something like fried fish served with a rice cracker, which was incredibly fluffy and tasty. Next was grilled sweet sea bream with fava bean sauce. The pasta with abalone and liver sauce was delightful, featuring chewy tagliatelle. The fresh porcini risotto had a wonderful aroma, and it was interesting to find the porcini still had a nice crunch, unlike the usual melt-in-your-mouth texture found elsewhere. We also had summer venison, which was moist, tender, and flavorful. I didn’t take notes on the dish names, so this is what I remember!