2026/05/12 Nishi-Azabu AoThis was my fourth visit, costing JPY 59,000.It had been about a year since my last visit.The menu is similar to my previous spring visits, but it’s still incredibly delicious—truly a masterpiece.I wonder when I can come again; someone please invite me! Haha.From the table of Ao in Imajuku, Vol. 2174Consommé of freshly... More
2026/05/12 Nishi-Azabu AoThis was my fourth visit, costing JPY 59,000.It had been about a year since my last visit.The menu is similar to my previous spring visits, but it’s still incredibly delicious—truly a masterpiece.I wonder when I can come again; someone please invite me! Haha.From the table of Ao in Imajuku, Vol. 2174Consommé of freshly caught Sea Bream from Mr. Fujimoto in Ehime.Chilled Fettuccine with Kitakushikumo from Aomori Shiotani Fish Shop.Grilled live Kinmedai (golden eye snapper) with lemongrass from Mr. Hasegawa, a fisherman from Ito, served with a vinaigrette made from rice and Chinese sweet sake.Homemade butter from Sado, steamed for 10 hours.Green asparagus from Hokkaido Jet Farm.Red shrimp and bisque from Mr. Hasegawa, a fisherman from Nagai, served with freshly baked brioche.Risotto with hairy crab from Kanjiishi.Mousse of new onions from Hamamatsu, Shizuoka, with fruit tomato jelly.Freshly caught Akamutsu (red sea bream) from Inatori Namikiya, prepared in Acqua Pazza style.Granita of Suruga sweet summer oranges from Mitsumatsu-en in Shizuoka.Chateaubriand of special Tajima beef, a 46-month-old heifer from Ueda Livestock, grilled over charcoal, with sauce made from surrounding sinew, served with white asparagus from Korobokkuru Village.Mask melon from Hamamatsu, Shizuoka.Ganache made only from domestic cacao and fruit jelly.Ice cream made from grass-fed Jersey milk.Petit fours & herbal tea.~Cutting-edge knives from Gassan Yoshitaka~2026/05/12 Less
