Located in Nishiazabu, Tokyo, this innovative restaurant operates by reservation only.It has won the Tabelog Award GOLD for four consecutive years and ranks 3rd nationwide on Tabelog.The restaurant uses carefully selected ingredients sourced directly from top producers.Instead of layering flavors with herbs and spices, the focus is on maximizing the natural saltiness, minerals, and umami of the ingredients themselves.Each dish excites anticipation just by mentioning the ingredients, making it a true "All-Star" course of Japanese produce.Starting with a consomme made from the carefully prepared Hamo (pike eel) from Ehime, which concentrates its delicate umami into a clear broth.Next is a cold fettuccine with carefully prepared Aori Ika (squid) and Osetra caviar, where the squid's rich sweetness pairs beautifully with the caviar's refined saltiness.The ultra-thin pasta allows you to enjoy the seafood's umami directly.Then, we have the grilled Kuro Mutsu (black mutsu) with a vinaigrette sauce made from rice and Chinese sweet sake, featuring a fragrant aroma from the straw grilling.The sweet and sour vinaigrette enhances the richness of the fish.The gratin made from Kitakari potatoes aged for 2 years and 10 months showcases a dense sweetness and the rich aroma of truffles, surprising you with the depth of flavor from such a familiar ingredient.One of the specialties of "Ao" is the red shrimp bisque served with freshly baked brioche, where the concentrated umami of the red shrimp is paired with the warm brioche, creating an irresistible combination.The risotto with hairy crab from Kanazawa is a luxurious dish that captures the rich umami of the crab in the rice.The simple corn soup "Yuki no Yōsei" (Snow Fairy) highlights the sweetness of corn as the star ingredient.The dish featuring the carefully prepared Kue (a type of fish) from Inatori allows you to fully enjoy the fish's umami and texture.Next is a refreshing granita made from "Santa Rosa" plums from Kijitani, resetting your palate with its sweet and sour notes before the main course.The main dish is the Chateaubriand from Sakiyama beef in Hiroshima, grilled over charcoal to enhance its rich flavor and fine texture, paired with the exquisite Maitake mushrooms from Okayama Musashi Farm, allowing you to savor the umami of both the meat and mushrooms.For dessert, enjoy the "Tenshi no Oto Mask Melon" from Hamamatsu, Shizuoka.Additionally, there is a momentary compote of Toromomo peaches from Koyama Fruit Orchard.Finally, the meal concludes with ice cream made from rich Jersey milk, leaving a lasting impression.The meal ends with small sweets and coffee ☕️.With ingredients from Ehime's Hamo, Nagai's fish, Kanazawa's hairy crab, Inatori's Kue, Hiroshima's Sakiyama beef, and Shizuoka's mask melon...It feels like the work of not just the chefs but also the producers and artisans who select the fish, all encapsulated in each dish.That's the impression you get from "Ao."The more you learn about the ingredients, the deeper the value of each dish becomes.Experience the finest ingredients from across the country, prepared with French techniques and a philosophy of "bringing out the essence of the ingredients."This overwhelming course truly justifies its ranking as 3rd on Tabelog nationwide.───────────────Today's course (including service charge, etc.) JPY 121,000 for two.*This is the price at the time of visit.───────────────Check out the Instagram reel here!https://www.instagram.com/reel/DdK2140TAha/?stkn=Z3VydHFrbTV4cmNz