I visited Ao in Nishi-Azabu, Minato Ward.The restaurant is located on the second floor of a building along Roppongi Street, about a 10-minute walk from the Roppongi intersection. It’s also just under a 5-minute walk from Exit 1c of Roppongi Station on the Hibiya Line.This was my first visit in three months.On this day, I enjoyed an omakase course featuring seasonal ingredients delivered directly from their source.◆ Here’s what I had in the omakase course:1. Consommé of freshly caught Sea Bream from Fujimoto in Ehime2. Chilled Fettuccine with freshly caught Horse Mackerel from Namikiya in Enoshima3. Grilled Striped Horse Mackerel with rice and sweet sake vinaigrette from Fujimoto in Ehime4. Black Abalone from Sado with homemade butter and green asparagus from Hokkaido Jet Farm5. Red King Prawn and bisque with freshly baked brioche from Nagai Sakana-nin Hasegawa6. Hairy Crab Risotto from Kanazawa Ishiyo7. Mousse of new onions from Hamamatsu, Shizuoka8. Aqua Pazza with Tiger Pufferfish from Fujimoto in Ehime9. Granita of Amami Orange from Mitsuyasu-en in Shizuoka10. Charcoal-grilled "Special Tajima Beef" from Ueda Livestock, aged for 46 months11. Angel Melon from Hamamatsu, Shizuoka12. Ganache and jelly made from domestic cacao13. Ice cream made from grass-fed Jersey milk14. Petit sweets & coffee 1. Freshly baked cream puffs 2. Canelé I enjoyed an espresso with my coffee.Once again, I was able to savor exquisite, high-freshness dishes made with seasonal ingredients delivered directly from their source.The first dish, the consommé, showcased the aroma and umami of a 2 kg Sea Bream.Moreover, the flavor of the crustaceans that the Sea Bream had consumed enhanced the umami of the consommé, making it incredibly delicious.The second dish, the fettuccine, featured Horse Mackerel from Enoshima.This Horse Mackerel is a fatty golden variety that does not migrate.This year, the brand Horse Mackerel "Donchicchi" from Shimane has been in great condition and is often enjoyed at sushi restaurants, but unlike the rich fat of Donchicchi, this one had a clean and light quality with plenty of delicious fat.It was paired with finely chopped tomatoes, and the acidity of the tomatoes beautifully highlighted the sweetness of the fat, making it outstandingly delicious.The texture of the Horse Mackerel was perfect, and the combination with the fettuccine was exceptional.The abalone from Sado was steamed for 10 hours at low temperature with minimal water, resulting in a tender and elastic texture with incredible umami.Additionally, the broth released during steaming was concentrated due to the low water content.The flavor combined with the homemade butter was also wonderfully delicious.The specialty, Red King Prawn, was consistently delicious.The classic risotto had a perfect rice texture and seemed to have evolved further.The Aqua Pazza with Tiger Pufferfish had a wonderfully bouncy texture.It was cooked more thoroughly than when I had it last year, and the moisture in the pufferfish was well-reduced, intensifying the umami and making it very tasty.The Tajima Beef was, as always, incredibly delicious.The desserts were delightful, and I left feeling completely satisfied.I look forward to visiting again in a different season.Once again, it was very delicious.It was a great meal! Less