Nishi-Azabu AoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look. I would appreciate your "likes," "follows," and "saves" of the restaurant.I revisited Ao, a restaurant in Nishi-Azabu that has won the Tabelog Award 2026 Gold and is also recognized as one of the top 100 restaurants. I always look forward to dining here.Recently, Chef Minemura has been welcoming guests outside the restaurant, which makes me feel a bit embarrassed. I apologize for making him wait until just before the scheduled time on this particularly hot day.Here are the dishes I enjoyed that day, along with my thoughts:"Ehime, from Mr. Fujimoto: Nerve-processed Hamo Consommé" Tonight, we had Hamo Consommé—rich and delicious from the start!"From Mr. Fujimoto: Chilled Fettuccine with Red Sea Urchin" The rich red sea urchin fettuccine is such a luxury! It’s incredibly delicious!"Ehime, from Mr. Fujimoto: Nerve-processed Managatsuo (Skipjack Tuna) with Straw Grilling, Tomato Sauce from Nakano in Yoichi, Hokkaido" The Managatsuo has belly meat in the front and back meat in the back. The rare meat pairs perfectly with the tomato sauce and wasabi, making it exquisite."From Sado: Black Abalone with Homemade Butter and Lotus Root Trio" The abalone is delicious, but the lotus root is sweet and enhanced by the butter’s richness—so tasty! The soup is also wonderful."From Nagai Sakana-nin, Mr. Hasegawa: Red Shrimp and Bisque" This is a classic specialty. With this shrimp and bisque, I could eat as many as I want (laughs)."Freshly Baked Brioche" I believe this is the most delicious brioche in Japan."From Kanazawa, Ishiyo: Hairy Crab Risotto" It’s even more delicious when wrapped in Kontobi seaweed."Corn Soup from Mr. Kijitani" The center features tomato extract jelly. This rich soup highlights the sweetness of the corn."From Nagai Sakana-nin, Mr. Hasegawa: Nerve-processed Kuro-mutsu (Black Mutsu), Today's Preparation" "From Kuramitsu Farm: Granita of Kishu Nanko Plum" A granita with a perfect balance of sweetness and acidity. It refreshes the palate and prepares me for the next meat dish."Ueda Livestock: Special Long-Term Fed 45-Month-Old Female Cow, "Special Tajima Beef" Charcoal Grilled" This Chateaubriand is packed with flavor. The more you chew, the more delicious it becomes. The Kamonasu from Kamigamo is also perfectly tender."Shizuoka, Hamamatsu: Angel Mask Melon" This high-sugar mask melon is perfectly ripe and exquisite."From Koyama Fruit Orchard: Instant Compote of Toromomo (Peach)" "Grass-Fed Jersey Milk Ice Cream" "Cream Puff and Canelé" "Herbal Tea" Once again, it was a parade of exquisite dishes. I definitely want to visit again. It was a great meal!
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