il AOYAMA (イル アオヤマ) Nagoya

A 14-minute walk from Takakura Station, I visited the acclaimed Italian restaurant "il AOYAMA," which has received a SILVER AWARD as one of the top 100 Italian restaurants.This exclusive establishment is not easily accessible without an invitation, but I was fortunate to be invited and arrived at 8 PM on a weekday.The dishes crafted by Chef Naoyuki Aoyama feature seasonal local ingredients, showcasing a commitment to quality produce from both domestic and international sources. You can truly experience a unique world created through a Japanese sensibility.Every dish was incredibly delicious.Among them, the sushi with prosciutto and truffle, the pasta with black abalone liver sauce, and the risotto with porcini and suzukitake mushrooms were outstanding.I enjoyed delightful conversations with the madam while savoring every bite until the end.【Today's Menu】1. Consommé jelly with Hokkaido hairy crab and Ossetra caviar 2. Sushi with prosciutto and truffle 3. Fried sweetfish from the Waragawa River with Manganji pepper sauce 4. Focaccia 5. Swordfish with edamame sauce 6. Pasta with black abalone liver sauce 7. Risotto with porcini and suzukitake mushrooms 8. Mie Inabe beef tenderloin 9. Yamanashi white peach gelato Less

I finally visited il AOYAMA, a place I had wanted to go for a long time. Thank you for the precious seating. The chef actively incorporates Japanese culinary techniques and aesthetics while basing the menu on Tuscan cuisine. The combination of wrapping prosciutto in rice and topping it with truffle truly reflects Japanese sensibilities and creativity. The signature focaccia also made an appearance, and it was so light that I unexpectedly ended up eating four pieces! The dishes featured seasonal ingredients like sweetfish and corn, making the entire meal enjoyable.What impressed me the most was how cheerful and genuinely happy the staff, including the chef's wife, were. They shared so much about the charm of Nagoya. The unexpectedly wonderful service really conveyed why this place is so popular. I look forward to my next visit! Less

Course?Alcohol PairingTotal: JPY 63,000This Italian restaurant is a 15-minute walk from Takagake Station. I made a reservation during my last visit.First, there’s an explanation about the meat dishes. Today, we have a choice of Mangalica pork cutlet, Inabe beef tenderloin, and Tajima beef loin. I chose the first two options today."Hairy Crab"A dish featuring hairy crab paired with Nagoya Cochin consomme jelly."Grilled Hamo"The second dish is a classic paired with Osetra caviar.Following that are "Fried Sweetfish," "Focaccia," and "Charcoal-Grilled Sweetfish," leading up to the much-anticipated pasta. This time, it’s "Black Abalone Tagliatelle" with a sauce made from abalone liver. The balance of the sauce is exquisite, and I’m amazed every time.Next is the main meat dish, "Octopus Risotto." The pattern is almost the same each time, but it never gets boring.The course concludes with "White Peach Sorbet" and "Herbal Tea."This course is centered around Italian cuisine, interwoven with elements of Japanese flavors. The combination of high-quality ingredients is outstanding, and I’m continually impressed.I want to keep coming back to this restaurant.It was a great meal.Course Menu:◯ Hairy Crab with Nagoya Cochin Consomme Jelly◯ Grilled Hamo with Osetra Caviar◯ Fried Sweetfish with Takamine Chili Sauce◯ Charcoal-Grilled Sweetfish with Edamame Sauce◯ Black Abalone Tagliatelle◯ Octopus Risotto◯ Mangalica Pork Cutlet and Inabe Beef Tenderloin◯ White Peach Sorbet Less

At IL Aoyama in Nagoya Tokugawa, you can experience Italian cuisine with a Japanese twist, using carefully selected ingredients.I always have a delicious and enjoyable time here.On this day, we had:"Hamo Dish"Grilled Korean hamo (pike eel) served with Oscietra caviar and shiso leaves on winter melon and wasabi. The hamo, rich in fat, has a delightful smokiness and melt-in-your-mouth flavor. The saltiness of the caviar combined with the gentle aroma of wasabi and winter melon made for an outstanding dish."Fried Ayu"This dish features ayu (sweetfish) from the Wara River in Gujo, Gifu Prefecture, known for its delicious taste. The sweet and tender fish is fried, while the head and bones are served as crispy snacks. This is one of Aoyama's signature dishes for the season, paired with a sauce made from Kyoto's Takagamine chili."White Sweet Sea Bream and Edamame Dish"The white sweet sea bream is grilled with its scales, and the edamame is served with a smooth sauce while retaining some texture. The combination of the bream's rich flavor and saltiness with the edamame is excellent, creating a dish that evokes the essence of summer."Black Abalone Tagliatelle"The handmade tagliatelle is chewy, making you wonder if you're eating thinly sliced abalone or pasta. The chewy texture enhances the flavor, and the abalone liver sauce is, of course, delicious.It was a great meal!Other dishes included:- Hairy crab from Funka Bay with consomme jelly- Grilled hamo with Oscietra caviar, winter melon, and wasabi- Fried ayu with Takagamine chili sauce- Grilled white sweet sea bream with edamame- Black abalone tagliatelle- Porcini and Australian black truffle risotto- Tokachi Mangalica cutlet- Dolce Dream- White peaches from Yamanashi. Less

Top of the Top Italian Cuisine✨Nagoya? Tokai region?No, no. This is one of the top Italian restaurants in Japan✨I visited il AOYAMA.What I ordered:⚫︎ Omakase Course starting from JPY 40,000*Please note that the information is based on my visit, and it may have changed since then.☑︎ On this day, the course consisted of 8 dishes (^^)Each dish was incredibly delicious, making for a continuous series of delightful surprises✨The focaccia, often referred to as the hidden star, was moist and fluffy with a lot of moisture—absolutely delicious ( ・∇・)I couldn't resist and ended up eating three pieces!The homemade tagliatelle made right in front of me was out of this world✨The cooking of the tenderloin was exceptional, providing an unmatched sense of satisfaction (^^)Currently, they are not accepting new reservations, and the only way to dine here is to accompany someone who has a reservation. However, if you get the chance, I highly recommend experiencing one of Japan's top Italian restaurants.It was a great meal ( ^ω^ )il AOYAMA1-17-38 Tokugawa, Higashi-ku, Nagoya City️No parking available⏰ Business hours: 17:30〜 / 20:00〜 Irregular holidays Less

On this day, I visited il AOYAMA thanks to a friend's reservation. The friend who usually invites me stopped going, so I joined another friend instead. Finding someone to go with to a high-end restaurant can be quite a challenge.We had the first seating at 5:30 PM. We started with a crab appetizer, followed by beef prosciutto and truffle rice. It was packed with flavor—so delicious! Then there was something like fried fish served with a rice cracker, which was incredibly fluffy and tasty. Next was grilled sweet sea bream with fava bean sauce. The pasta with abalone and liver sauce was delightful, featuring chewy tagliatelle. The fresh porcini risotto had a wonderful aroma, and it was interesting to find the porcini still had a nice crunch, unlike the usual melt-in-your-mouth texture found elsewhere. We also had summer venison, which was moist, tender, and flavorful. I didn’t take notes on the dish names, so this is what I remember! Less

I often get invited to il AOYAMA by others, and I must say, the place has great taste. The ingredients are impressive, and everything is crafted with care and balanced perfectly.I was delighted to visit during the sweetfish season. I had the fried sweetfish from the Wara River before, and it was exquisite. The subtle bitterness was wonderful, and frying it kept the flesh perfectly cooked, preserving its umami and moisture. You rarely find such delicious sweetfish even in traditional Japanese restaurants. I was also surprised to see my favorite Tajima black steak on the menu.The texture of the squid was fantastic, and they sourced some really good abalone. I had quite a bit to drink, but I was thrilled to only spend JPY 50,000 for such an experience. This place is truly remarkable.◆ Chilled Capellini with Junsai and Torigai◆ Caviar and Squid◆ Fried Sweetfish from Wara River, with fried bones◆ Fried Sweetfish from Wara River, with Focaccia◆ Vongole Rosso◆ Abalone Rice◆ Tajima Gen Steak with Kuwata Farm Corn◆ Dekopon Sorbet with Mango Less

【2026.006 Italian Date♪】 Located about a 15-minute walk north from Takakura Station on the Sakuradori Line or Shin-Sakae Station on the Higashiyama Line, at the northeast corner of the Hirata-cho intersection, this Italian restaurant is quite inconvenient to reach by public transport, yet reservations are extremely difficult to secure! This is my favorite Italian restaurant, worth traveling from anywhere in Japan, even from Tokyo or Osaka. However, I’d prefer to keep it a secret to avoid making it even harder for distant guests to book a table! Occasionally, I receive invitations for private reservations, but of course, I made a reservation for a date with my wife. We took a bus from a nearby stop, transferring at Imaike, and got off at Hirata-cho bus stop, about 300 meters north, arriving 15 minutes before our reservation time. With plenty of time to spare, we skipped (just kidding) to the restaurant, greeting the welcoming madam at the entrance! Since we had some time before the meal started, we began with a beer, like a pre-dinner gathering. The pairing started with sparkling wine! We enjoyed a luxurious cold pasta topped with caviar and a perfectly fried fish, nodoguro, that didn’t feel greasy at all. The white sweetfish was refreshing with an edamame sauce, and even as we reached the main course, we still felt like we could eat more. We savored an Italian course that left us feeling completely satisfied without any fatigue from eating! I wish I could come back next month, even though it’s impossible (￣∇￣). 【2026.06 Omakase Course with Wine Pairing♪】 ☆CHAMPAGNE VARNIER-FANNIERE 2021 ★Cappellini with grilled chicken clam Jellied Koichin broth, Hiroshima vegetables ★Grilled nodoguro from Tokushima Shishikui Fishing Port, winter melon Oscietra caviar ☆CINQUE TERRE Costa de Sera 2024 ★Fried young sweetfish from Tenryu River and brown maruhata ☆SANCERRE LES GRANDMONTAINS 2024 ★Grilled white sweetfish with crispy skin, chopped edamame, edamame sauce ☆Chenin blanc SWARTLAND 2024 SOUTH AFRICA ★Bongole Rosso using clams from Nishiura ☆MERCUREY Domaine Michel Juillot 2022 ★Risotto with black abalone ☆Bourgogne FIXIN ALAIN GUYARD 2021 ★Main course selection from three options with a side of corn from Kuwataka Farm: - Tonkatsu of Tokachi Mangalica pork - Tajima black beef from Ueda Farm - Omi beef tenderloin ☆Château La Croix Estèphe 2019 ★Shaved ice with Dekopon and caramel cream Pudding ☆Double espresso ★Total bill: JPY 52,000 per person x 2 The main course’s cooking and the lightness of the perfectly fried dishes never fail to impress me. This is a place I keep coming back to!♪ Less

This year, I was fortunate enough to enjoy the large clams twice! At il AOYAMA, they present the clams beautifully arranged before serving, and they are already removed from their shells for easy eating. The size of these clams is impressive, comparable to that of a large clam, and they are all perfectly uniform. It really gets you excited! For my main dish, I had the Omi beef, but the cutlet next to me looked so delicious that I couldn't resist taking a photo of it. Thank you for a delightful and elegant dining experience. This is definitely one of the restaurants I want to cherish. Less

I was invited and eagerly looked forward to visiting the Italian restaurant "il AOYAMA" in Takakage. I was thrilled to finally go to a place I had wanted to visit. Thank you very much. The sophisticated atmosphere and exquisite dishes were incredibly delicious, making for a truly delightful experience. Personally, I was blown away by the second dish, which featured smoked Tokushima Akamutsu with a sweet winter melon puree and a touch of salty caviar. It's not a place I can visit often, but I would love to return if the opportunity arises.◇ Omakase Course- Bird shellfish from Mikawa Bay, capellini with junsai- Tokushima Akamutsu, winter melon, caviar- Fritto: young sweetfish from Lake Biwa, horse mackerel, young corn from Kuwataka Farm- White sweetfish, white asparagus from Hokkaido- Vongole Rosso- Black abalone risotto- Omi beef, water eggplant from Senshu- Dessert: crema caramelata, Dekopon sorbet◇ Beverages Champagne White wine◇ Total bill for today JPY 43,560◇ Payment methods Cash, credit card Less

We were able to visit our favorite power spot, il AOYAMA, again this month! (=^▽^)σ!!!This time, we arrived for the second seating and were quite hungry! ♥️First, as usual, we started with a beer and blood orange, followed by my husband’s recommended pairing. (^^)We thoroughly enjoyed a special dinner tonight! ◆ Chicken Clam and Jun-sai Capellini ◆ Red Mutsu with Caviar ◆ Fritto ◆ My beloved Focaccia ♡♡♡ ◆ Sweetfish with Crispy Scales ◆ Abalone Liver Sauce ◆ Clam Risotto ◆ Wagyu Tenderloin ◆ Special Pork Cutlet ◆ Dessert From start to finish, the deliciousness was unstoppable! The dishes made with Chef Aoyama's carefully selected ingredients were not only tasty but also beautifully presented. ♥️ Moreover, Madame Mineko is so friendly, making for a comfortable dining experience! We had a wonderful time with delicious food tonight. It was a great meal! ☆〜（ゝ。∂）♡♡♡ Less

Dishes that highlight the ingredients. The presentation of the plates is quite simple, but there were thoughtful touches in how they were served.And the focaccia is just too delicious...Hot and chewy. At first, I thought there was a bit too much oil, but when I asked for a refill, it was served with less oil for everyone, which was a nice consideration.The wine selection mainly features classic French and Italian options, which I really enjoyed.This time, I requested a pairing, but instead of one glass per dish, it was one glass for every 1-2 dishes. (Since it wasn't clearly stated how the wine would be paired, I might have taken my time drinking it, haha.) The wines available a la carte are mostly the same, so if I get to visit again, ordering a la carte might be a good option. (Many places offer more expensive options a la carte, but here, the red wine served at the end of the pairing was probably the highest priced in the glass selection.)It seems they relocated to a new place for their 10th anniversary, and it's a beloved spot among regulars. (Reservations are tough, so I was brought along by a regular.) The staff, especially the madam, warmly attended to each customer, making the atmosphere very comfortable.All seats are at the counter, allowing a full view of the kitchen and dishwashing area! And it’s spacious too!I thought JPY 48,000 for four glasses of wine (all under JPY 10,000 retail per bottle) was quite pricey, but the food was delicious, and even dishes that looked familiar had wonderful textures. The service was lovely, and the hidden aspects of the experience were outstanding, so I would be happy to visit about once a year.Bruno PayardNagoya Cochin Chicken, Ise Lobster, Okra, EdamameCapelliniIn the center is Aori Squid, with two ends being Sumi Squid.Wasabi, Wild GarlicSquid tasting!!Pieropan Soave Classico 2024I often encounter this at restaurants, so I rarely order it myself. It was nice to have it again.Fritto (Tara no Me, Kogomi, Koshia Bura)Loimer GrünerRefreshing yet rounded. This was one of my favorites among Grüner wines. Malolactic?Nodoguro, Flower Pepper, Hokkaido White AsparagusVongole RossoAsari clams from Nishiu, Aichi Prefecture.These clams were so impressive that I thought they might be clams instead! And I've never seen clams (or shellfish) displayed so beautifully before.Alain Guyard FIXIN 2021Black Abalone RisottoThe texture of the abalone was fantastic! It was plump and had a nice crunch.Mangalica Pork CutletThe coating was thin and beautiful. And the fat was sweet!In addition to the cutlet, duck and Omi beef were also options. It seemed like a double portion was possible too.Crema CatalanaA firm and dense pudding.Miyazaki Prefecture Dekopon & MangoCoffeeHerbal teas were also available. Less

Il Aoyama
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Hotly anticipated and well worth the wait. Japanese style Italian cuisine at the high end of the spectrum has been in high demand due to the lack of shops that do it well. This is gradually changing though, and when you go to one of the pioneers of the current movement, this shop sits discretely in the upper echelons. Despite the challenges to book this shop, is one of my favourites at the moment in this category. Food has robust flavours, meats are cooked to perfection and service is impeccable.
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#料理 #レストラン #食事 #food TL4.47-S Less