You can never praise this place enough.The usual dishes are simple yet concentrate the flavors of the ingredients... The taste is incredibly rich and impactful, showcasing the finest ingredients. This restaurant offers dishes that utilize seasonal ingredients sourced from producers across Japan, whose faces you can see. The creativity of the dishes, based on traditional French cuisine, has received high praise... Using French techniques, they mostly avoid seasonings other than salt, combining the natural flavors of the ingredients to create simple yet stunning presentations. Each dish is beautifully crafted and truly moving. The flavors are strong yet simple, and the dishes that highlight the ingredients are simply the best. Once again, I enjoyed a blissful moment here, indulging in unique culinary creations.【Tonight's Table at Ao】■ Consommé of Neuro-Shime Sea Bream from Mr. Fujimoto in EhimeUsing a large sea bream that has been neuro-shime by fisherman and fishmonger Mr. Fujimoto... The broth made from the head and bones combined with the fish creates a bowl that evokes deep emotion... A single bite warms both body and soul with its rich umami.■ Chilled Fettuccine with North Purple Sea Urchin from WakasaA chilled pasta topped with generous amounts of North Purple Sea Urchin... The briny flavor of the sea urchin pairs perfectly with the saltiness... With a hint of sea bream and clam broth as a secret ingredient, the pasta is simple yet exquisite.■ Grilled Striped Horse Mackerel with Rice and Sweet Sake Vinaigrette from Mr. Fujimoto in EhimeThe aroma of the grilled fish, enhanced with lemongrass, is gentle... The semi-raw flesh bursts with rich umami... The balance of sweetness and acidity in the sweet sake vinaigrette complements the rich flavor of the red sea bream, creating a harmonious experience in the mouth... The concentrated flavor leaves a pleasant aftertaste.■ Black Abalone from Sado with Homemade Butter and Bamboo Shoots from Mr. Tsukahara in KyotoThe umami of the rich sea and the aroma of butter spread throughout the mouth... The bamboo shoots, infused with the broth's umami, offer a wonderful combination with their tender, sweet, and crunchy texture.■ Red Shrimp and Bisque with Freshly Baked Brioche from Mr. Hasegawa, a Fisherman from NagaiA truly unique dish! There’s nothing better than this! The aroma of charcoal, the perfect cooking, the sweetness of the flesh, and the delicious bisque create a soul-stirring experience... I believe this brioche was the best I’ve ever had... Dipping it in the bisque makes it even more exquisite.■ Crab Risotto from Ishiyo in KanazawaFor every 1 go of rice, there’s 1.6 kg of crab, topped with the thickest legs, creating an incredibly luxurious risotto. The texture of the rice combined with the crab's umami... The seasoning is solely from the crab, showcasing its lively flavor... From the first bite, everyone falls silent, it was an unforgettable deliciousness.■ New Onion Mousse from Hamamatsu, ShizuokaCompletely free of any off-flavors, the natural sweetness of the onion and the acidity and umami of the tomato are concentrated... The smooth texture and rich flavor are simply moving.■ Neuro-Shime Tiger Puffer Fish from Mr. Fujimoto in Ehime, Today's PreparationAfter soaking in broth made from the bones, it is grilled again over charcoal... The aroma of the charred skin and the rich umami that bursts from it were excellent... The refreshing taste of the broth from the aquapazza pairs perfectly... I enjoyed every last drop.■ Sweet Summer Orange Granita from Mimatsu-en in ShizuokaSweet and sour... The aroma lingers in the mouth, leaving a hint of bitterness... Refreshingly delightful!■ Special Long-Term Raised Female Cow, 46 Months, "Special Tajima Beef" Grilled with White Asparagus from KoropokkuruPerfectly grilled to an exquisite level... The moment it enters your mouth, a rich aroma and melting texture spread... The balance of the overflowing juicy meat juices and sauce is exquisite... The asparagus adds plenty of umami... The subtle sweetness and smooth texture are irresistible.■ Angel Sound Mask Melon from Hamamatsu, ShizuokaThe moment it touches your mouth, the rich flavor and exquisite milky sweetness emerge... The melt-in-your-mouth texture is finely detailed... The mouth fills with rich sweetness and aroma.■ Cocoa Ganache and JellyA refreshing and tangy jelly extracted from the fruit flesh... The irresistible aroma and sweetness create a thick, rich flavor... The juicy, fruity sweetness and acidity create a wonderful harmony.■ Grass-Fed Jersey Milk Ice CreamThe freshly made ice cream is light and airy... The texture is incredibly smooth... The flavor of the eggs is quite rich... A hint of red sake aroma wafts through.■ Canelé and Cream Puff❶ Cream PuffThe freshly baked handmade ones are exceptional... The outer shell is crispy while the inside is satisfying... Filled with custard made from plenty of vanilla beans... When you break it in half, the creamy filling flows out... The nostalgic vanilla flavor melts in your mouth... With a smooth texture and just the right sweetness, it’s easy to eat... A cleverly crafted dish.❷ CaneléWarm and moist canelé with a crispy exterior and chewy texture... The rich flavor and aroma of butter, vanilla, and rum blend together... A lingering aftertaste fills the mouth... Pure happiness.■ Coffee