Sushi Ao (鮨 あお) Tokyo

[한/日/EN] #鮨あお (Sushi Ao /스시 아오)

Restaurant: @ao_sushi

表参道駅から徒歩2分にある江戸前鮨「鮨あお」
"Sushi Ao", an edomae-sushi located a two-minute walk from Omotesando station
오모테산도 역 도보 2분거리 위치한, 에도마에스시 전문점 “스시 아오”

今の季節の寿司のおまかせコースは、最初にアワビ、金目鯛のしゃぶしゃぶ、サクラマスのつけ焼きをおつまみとして味わい、メインの江戸前鮨は、スミイカ、大トロ、小肌、鯵などが堪能できる。江戸前鮨に使われるシャリはしっかりと酢を効かせ、羽釜で炊き上げているとの事。
予算：昼￥28,600〜 / 夜￥36,300〜
予約：OMAKASE

★ 今度行く機会のために"セーブ"をお忘れなく！ (料理がおいしくなければ、掲載しません！)

The current season's sushi Omakase course starts with side dishes such as abalone, red bream Shabu Shabu, and grilled cherry salmon with Sake. The main Edomae-sushi includes cuttlefish, fatty tuna, Kohada, and horse mackerel. The sushi rice is cooked in a traditional rice kettle (Hagama) and is well-seasoned with vinegar.
Budget: Lunch from ¥28,600 / Dinner from ¥36,300
Reservations: OMAKASE

★ Don't forget to SAVE the post for your next visit! (You can expect to see only the best on our account)

가을 제철 향취를 담은 스시 오마카세 코스는 전복, 참돔 샤브샤브, 사케와 함께 나오는 벚꽃 연어 구이를 제공합니다.
에도마에 스시로는 갑오징어, 참치 뱃살, 코하다(전어), 다랑어가 메인 스시 재료입니다. 스시의 밥(샤리)는 전통 솥(하가마)로 지으며 식초로 간을 잘 배합하여 만들어 인기가 많습니다.
예산 : 런치￥28,600〜/디너￥36,300〜
예약 : OMAKASE

★ 다음 방문을 위해 포스트 저장, 잊지 마시기 바랍니다! (맛없는 곳은 포스팅 안합니다! )

#寿司好き #東京寿司 #青山ディナー #日本観光 #レストラン情報 #予約必須 #Sushilovers #TokyoSushi #Aoyama #omakasegurume #tokyofoodtour #foodadventures #hardtobook #도쿄스시 #아오야마 #도쿄맛집 #푸디 #일본맛집 Less

Sushi Ao, January 2024. Jiro-san is widely credited as one of the creators of the "progression" that now feels familiar in a omakase course - first lean white fish, then some fatty white fish and squid, then (depending on season) red fleshed fish or silver fish, and finally clams/shellfish. The meal culminates in the fattiest, richest items, often grilled or topped with tsume. Of course, there are exceptions. Ultra fatty iwashi might appear late in the course, or crunchy, briny clams might appear earlier. But the logic is consistent.
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I'm fairly sure that if one were to compare Jiro-san and Okazaki-san's menus month-to-month they would be close to identical. One giveaway in this picture grid is the presence of boiled tako, a relative rarity these days. As an American, the rubbery vacuum-sealed never-order-this-voluntarily item that is familiar from your local suburban spicy tuna roll factory comes to mind. But in this format it's a study in texture with incredibly subtle flavor and just a bit of salt and citrus on top. Every element from the slicing to cooking time needs to be calibrated perfectly to make the right impact. Less

Supplier relationships are a cornerstone of the sushi business. Loyalty and dependability are always paramount, especially for a shop where the product has a daily variance in quality. Tuna wholesalers are probably the only supplier whom most sushi otaku would know by name, partially because they provide the most expensive fish at most restaurants, but also because all sorts of food tours have started to hype up certain suppliers as well. Yamaguchi-san of Yamayuki is probably one of the best known names, with significant distribution outside of Japan and scores of customers proudly displaying labels of origin with "やま幸" in giant print.
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Fujita-san is a bit of a different type of supplier. You can often hear his name mentioned in the group of "big 4" that supply very high end sushiya, but he selects his customers rather than the other way around. His operation at the high-end is notably smaller than his competitors - he chooses who is worthy of his tuna and even then, chooses who amongst his customers is worthy of the best. He doesn't supply labels or talk about origins because he believes it doesn't matter where a fish comes from or what it ate. All that matters is how it tastes. His portfolio of customers, which includes Amamoto-san and the legendary Jiro Ono, speaks for itself.
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During lunch, Okazaki-san serves two pieces of maguro and usually allows otoro as an add-on. Maguro flavor Is always a function of the seasons, of a chef's taste, and just general luck. But I'm not afraid to say that the tuna I've been served on multiple visits to Sushi Ao is some of the best I've ever tried. It is smooth, firm, and "meaty" while at the same time luscious. Okazaki-san does basically zero tenderizing of the cuts, and he doesn't need to. There is plenty of fatty flavor, but very little oil or mouth-coating grease. It pairs perfectly with the sour shari profile. Less

Sushi Ao, April 2024 (actually, yesterday 😅). Have been here 3 times in the past six months which should really tell you all you need to know how I feel about it.
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Okazaki-san spent 10 years at Sukiyabashi Jiro before opening in 2020. If you believe the press materials, Jiro claims he's his most talented student, which is kinda crazy considering Jiro-san has been making sushi since the 1950s.
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The sushi is exactly what you'd expect from this "school" - a fairly stable seasonal menu and progression, very sour shari with no detectable akazu, and "long" shaping. Lunch is nigiri-only.
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The quality of ingredients here are exceptionally well-rounded, from shiromi to hikarimono to clams. Also of standout quality is the tuna supplied by @maguro.fujita - more on this in later posts. Less

Sushi AO in Omotesando, Tokyo, offers a unique dining experience under the guidance of a chef with an impressive background, having honed his skills at the renowned Sukiyabashi Jiro before establishing his own sushi haven. This pedigree suggests an intimate acquaintance with the art of sushi, promising an authentic and refined culinary journey. The restaurant itself is a testament to minimalist elegance, featuring counter seating that allows diners to witness the chef's meticulous preparation up close. With lunch and dinner courses that start at 23,000 Yen and 27,500 Yen respectively, excluding tax, the pricing reflects the premium quality and service offered. Despite mixed reviews, with some diners noting particular highlights like generous portions of uni and outstanding katsuo and kuruma ebi, the experience at Sushi AO is a reflection of the chef's dedication to his craft and the rich tradition of Japanese sushi.

The highlight of a meal at Sushi AO, as shared by visitors, particularly emphasizes the exceptional quality of the tuna nigiri pieces and the katsuo (skipjack tuna). The tuna nigiri, known for its melt-in-your-mouth texture and rich flavor, stands out as a testament to the chef’s expertise in selecting and preparing seafood. Similarly, the katsuo, celebrated for its smoky flavor and delicate texture, reflects the meticulous care and tradition embedded in the sushi-making process. Less