I visited the renowned innovative restaurant "Ao" located in Nishi-Azabu.The chef personally travels across the country to source exquisite ingredients directly from producers, and each dish in the course was meticulously crafted, leaving me in awe throughout the meal.This time, I ordered the pairing course. The first dish was a consomme made with carefully prepared Hamo (pike eel) that was nerve-purged! The rich flavor extracted from the bones and head of the Hamo was concentrated in this bowl, and I was instantly captivated with the first sip.The cold fedelini with Kitasu Uni (sea urchin) was an indulgent dish, combining the rich sweetness of the uni with the refreshing cold pasta in perfect harmony.The gratin made with Kitasu Akari potatoes aged for 2 years and 8 months, topped generously with truffles, was simply divine. The rich sweetness of the aged potatoes, combined with the smooth texture and the aromatic truffle scent, created a luxurious dish that truly showcased the power of the ingredients.Then, the most shocking dish of the day was the bisque made with Akaza Ebi (red shrimp)!! Served with freshly baked, hot brioche, the shrimp and the rich bisque filled my mouth with umami. I couldn't help but be moved, thinking, "Is bisque really this delicious?" This combination was pure bliss.Next was my favorite dish, the crab risotto! The essence of the hairy crab was concentrated, and each bite brought happiness. I enjoyed the flavor variation by having it with seaweed.From the white sweet sea bream to the Chateaubriand, every dish was delicately prepared to highlight the ingredients, and I was continuously impressed all the way to the final dessert.I definitely want to visit this restaurant again in a different season.┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈Ao / Nishi-Azabu: 3-21-3 Nishi-Azabu, Minato-ku, Tokyo, 2F Olympiad Azabu Kasumizaka: 17:00 - 19:00 20:30 - 22:30⭐️: Closed on Mondays and Sundays┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈
We use cookies on this site to enhance your user experience.
