Kashu (Kashu) Aomori

◆Visit Rating 4.10 3rd in Aomori Prefecture 1st French Restaurant in Aomori Prefecture 3 Tock in Gault & Millau ◆About the Restaurant This restaurant is run by a chef who has worked at the three-star French restaurant École Troisgros and as a sous-chef at Esquisse in Ginza. It offers creative French cuisine that incorporates seasonal flavors from Aomori Prefecture, showcasing various culinary influences. ◆Impressions I made a reservation by phone before visiting. The atmosphere inside was a high-quality, homey space with only six seats. The service was average. The wine was very delicious, but the servings were quite small, which was disappointing. The prices were also quite high, which surprised me. The satisfaction level of the dishes was excellent, but the portion sizes were quite small, and the overall experience felt a bit lacking, including the service. Considering the location and prices, it ranks among the top tier in Tohoku, and the balance between price and quality did not align with my preferences. ◆Meal Cost (Tax Included) JPY 19,800 + 10% Service Charge ◆Dishes Ordered (Food Only, Tax Included) ✔︎✔︎✔︎ Scallops with Edamame Caviar, Tomato, Kombu, and Bonito Sherry Vinegar, Dill Oil, Polish Caviar A generous serving of caviar; I enjoyed the caviar first, then savored the scallops, enhanced by the dill oil, which was excellent. ✔︎✔︎✔︎ Sea Urchin from Iwaki, Shimokita Peninsula, with Corn Chawanmushi The sea urchin was soaked in saltwater, with Iwaki's Dakekimi corn and a rich dashi broth. An extravagant parade of sea urchin, creamy and delicious due to the saltwater, and the corn was of exceptional quality. ✔︎✔︎ Iwana (Sweetfish) caught at Cape Tappi Whole confit with Sansho oil Porcini sauce ✔︎✔︎ Apple Yeast Bread Aromatic and delicious. ✔︎ Ishinagi (Japanese eel) with Tomato and Basil Spring Rolls, Porcini A unique flavor profile. ✔︎✔︎✔︎✔︎ Akashikawa Natural Akayamadoritake Risotto Black Truffle Extremely delicious; the quality of the Akayamadoritake was astonishing. ✔︎✔︎ Natural Eel from Ogawara Lake with Red Miso Sauce Grilled eel with homemade cucumber and pickled plum Simply delicious, reminiscent of Peking Duck. ✔︎✔︎ Ezo Deer from Hakodate with Manganji Pepper Deer broth, red wine, and mustard koji sauce The deer was delicious. ✔︎ Peach Compote with Homemade Vanilla Ice Cream The vanilla ice cream was extremely delicious, but I couldn't taste the peach? ◆Notes Iwana cannot eat liver as they consume insects. ◆Disclaimer * Michelin and Gault & Millau ratings include past and current information. * Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics. For example, in Tokyo, higher prices are somewhat expected. The overall score is determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 equals 4.0. Taking the price into account: ⭐️3 or below: Satisfied with just one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite/Will return/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for life/Absolutely recommend * Ratings are carefully considered to one decimal place. * If discrepancies in criteria are noticed, I occasionally review past ratings. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the utmost importance on satisfaction relative to location and the amount paid. ◆I value the reliability and objectivity of the content I provide, and I generally include meal costs. Less

This was my first visit, and I happened to go during the Nebuta Festival. The owner is actively promoting the festival, so I had a reservation from 16:30 to 18:30. There are six seats at the counter, where you can enjoy conversations while watching the cooking process right in front of you. The special menu featured caviar and sea urchin, as well as a baked trout wrapped in puff pastry. The summer venison was cooked to perfection—tender and absolutely delicious. As a fellow local, I’m really cheering for this place! Less

I heard there was a gathering featuring natural eel from Lake Ogawara during the Nebuta festival, so I headed to Aomori. We enjoyed dishes like uzaku and Dake-kimi French cuisine, along with a comparison between natural and farmed eel. It was delicious!This year, they also had sweetfish fishing, and I got to try grilled natural sweetfish from the Akaishi River. It was the best.In the evening, I took my time to enjoy the Nebuta festival and returned home late. I was able to experience both sightseeing and gourmet food all in one day. Less

Located about a 6-minute walk from Aomori Station, this hidden gem of a restaurant is tucked away in a quiet alley off the shopping street. With only six counter seats, it operates on a reservation-only basis and offers only an omakase course. This establishment has earned the Bronze award at the 2026 Tabelog Awards, showcasing its exceptional culinary skills.Here’s the course we enjoyed:- New Onion with Caviar and Scallops The sweetness of the scallops, the smooth texture of the new onions, and the saltiness of the generous caviar create a perfect marriage of flavors. I was impressed from the very first dish.- Sea Urchin Chawanmushi Rich and luxurious sea urchin generously fills this dish. The refreshing aroma of the wood leaf (sansho leaf) adds a delightful accent.- Crab Cream Spring Rolls These spring rolls are filled with snow crab cream. The skin is double-wrapped, allowing the first layer to absorb the buttery flavor while the second layer is perfectly crisped. The texture and flavor were outstanding.- Abalone and Turnip Soup The turnip was surprisingly sweet, possibly the best I’ve ever tasted. The umami of the abalone harmonizes beautifully with the gentle dashi broth.- Eel Risotto This risotto is made with Aomori-grown rice "Massigura" and topped with Comté cheese. The combination of the eel's umami and the richness of the cheese was exceptional.- Ishinagi with Americain Sauce and Asparagus Perfectly grilled Ishinagi paired with a rich Americain sauce makes for a delightful fish dish that truly showcases the quality of the ingredients.- Ezo Venison This game dish is filled with the unique charm of French cuisine. The cooking was exquisite, allowing me to fully enjoy the deliciousness of the Ezo venison.- Tiramisu Unlike typical tiramisu, this dessert is crafted with ice cream and coffee jelly, giving it a light texture without heaviness, yet it retains the rich flavors of traditional tiramisu.Every dish was of high quality, and I was continuously amazed from start to finish.This wonderful restaurant makes me want to visit Aomori again. If you have the chance to visit Aomori, I highly recommend stopping by! Less