Ao Tokyo

Located in Nishiazabu, Tokyo, this innovative restaurant operates by reservation only.It has won the Tabelog Award GOLD for four consecutive years and ranks 3rd nationwide on Tabelog.The restaurant uses carefully selected ingredients sourced directly from top producers.Instead of layering flavors with herbs and spices, the focus is on maximizing the natural saltiness, minerals, and umami of the ingredients themselves.Each dish excites anticipation just by mentioning the ingredients, making it a true "All-Star" course of Japanese produce.Starting with a consomme made from the carefully prepared Hamo (pike eel) from Ehime, which concentrates its delicate umami into a clear broth.Next is a cold fettuccine with carefully prepared Aori Ika (squid) and Osetra caviar, where the squid's rich sweetness pairs beautifully with the caviar's refined saltiness.The ultra-thin pasta allows you to enjoy the seafood's umami directly.Then, we have the grilled Kuro Mutsu (black mutsu) with a vinaigrette sauce made from rice and Chinese sweet sake, featuring a fragrant aroma from the straw grilling.The sweet and sour vinaigrette enhances the richness of the fish.The gratin made from Kitakari potatoes aged for 2 years and 10 months showcases a dense sweetness and the rich aroma of truffles, surprising you with the depth of flavor from such a familiar ingredient.One of the specialties of "Ao" is the red shrimp bisque served with freshly baked brioche, where the concentrated umami of the red shrimp is paired with the warm brioche, creating an irresistible combination.The risotto with hairy crab from Kanazawa is a luxurious dish that captures the rich umami of the crab in the rice.The simple corn soup "Yuki no Yōsei" (Snow Fairy) highlights the sweetness of corn as the star ingredient.The dish featuring the carefully prepared Kue (a type of fish) from Inatori allows you to fully enjoy the fish's umami and texture.Next is a refreshing granita made from "Santa Rosa" plums from Kijitani, resetting your palate with its sweet and sour notes before the main course.The main dish is the Chateaubriand from Sakiyama beef in Hiroshima, grilled over charcoal to enhance its rich flavor and fine texture, paired with the exquisite Maitake mushrooms from Okayama Musashi Farm, allowing you to savor the umami of both the meat and mushrooms.For dessert, enjoy the "Tenshi no Oto Mask Melon" from Hamamatsu, Shizuoka.Additionally, there is a momentary compote of Toromomo peaches from Koyama Fruit Orchard.Finally, the meal concludes with ice cream made from rich Jersey milk, leaving a lasting impression.The meal ends with small sweets and coffee ☕️.With ingredients from Ehime's Hamo, Nagai's fish, Kanazawa's hairy crab, Inatori's Kue, Hiroshima's Sakiyama beef, and Shizuoka's mask melon...It feels like the work of not just the chefs but also the producers and artisans who select the fish, all encapsulated in each dish.That's the impression you get from "Ao."The more you learn about the ingredients, the deeper the value of each dish becomes.Experience the finest ingredients from across the country, prepared with French techniques and a philosophy of "bringing out the essence of the ingredients."This overwhelming course truly justifies its ranking as 3rd on Tabelog nationwide.───────────────Today's course (including service charge, etc.) JPY 121,000 for two.*This is the price at the time of visit.───────────────Check out the Instagram reel here!https://www.instagram.com/reel/DdK2140TAha/?stkn=Z3VydHFrbTV4cmNz Less

What a surprise! It’s been a whole year since my last visit! I was shocked to check my past reviews (☉｡☉)! Amidst the hustle and bustle of returning home, I managed to snag a last-minute cancellation spot. m(_ _)mI had a heartfelt reunion with Chef Minemura, who waited outside in the heat, and finally got to experience the much-anticipated "Ao's Dining Table." We started with a consomme made from eel by Mr. Fujimoto from Ehime.The aroma of this consomme was enticing even before it was served, and it exceeded my expectations with its rich flavor, making me involuntarily close my eyes in delight (〒﹏〒)♡. (I was constantly worried about looking too emotional in front of the cheerful neighbors, so I spent the entire time trying to hold back tears.)In my opinion, the most delicious pasta in the world is the "Chilled Fettuccine." That day, there were two types of sea urchin available, but of course, I chose the red sea urchin from Mr. Fujimoto in Ehime.Chef Minemura is renowned for his exceptional culinary skills and his obsessive attention to detail, but what I admire most is his straightforwardness and the value he places on loyalty, friendship, and trust (teehee).I believe that his earnest and (seriously) dedicated personality has fostered many connections and trust, leading to the incredible dishes he creates today.On this day, the signature dish "Red Shrimp and Bisque" featured a giant red shrimp caught that very morning by fisherman Mr. Hasegawa, who personally delivered it to the chef.It was the best I’ve ever had, so delicious that I wanted to scream, and I immediately posted about it on social media. Then, Mr. Hasegawa reposted it, saying it was a "miraculous timing and the chef's spirit" that brought about this culinary connection! I am grateful to Mr. Hasegawa for responding to the chef's request, deeply thankful to the chef, and appreciative of everyone at Team Ao. I also thank my good fortune and the divine for everything!ヾ(*’Ｏ’*)/♡I will comment on the details of the dishes in the photos. I’m afraid this might get too long, haha! The moment compote of "Koyama Orchard's Toromomo" was also incredible, so I hope you’ll take a look at the photos. m(_ _)mThank you so much! It was a great meal. m(_ _)m※　　　　※　　　　※So, starting this week (tomorrow), I will be taking a break for health reasons. Even though I can’t dine out, I look forward to reading everyone’s reviews! I’ll pop back in with a review when you least expect it! (@^^)/~~~ Less

Experience the finest ingredients prepared with incredible attention to detail, resulting in truly unique dishes.The pinnacle of high-freshness cuisine brings happiness to diners with every bite.The specialties and classic dishes are constantly evolving with new sauces, making each visit truly impressive.Every meal is a delight, consistently exceeding expectations—hats off to the chef.⭐︎ Consommé of nerve-chilled conger eel from Ehime, Fujimoto⭐︎ Chilled fedelini with red urushi from Fukui, Obama⭐︎ Charred skipjack tuna from Ehime, Fujimoto⭐︎ Tomato sauce from Nakano in Yoichi, Hokkaido⭐︎ Homemade black butter from Sado, with lotus root trio⭐︎ Red shrimp and bisque from Hasegawa in Nagai⭐︎ Freshly baked brioche⭐︎ Hairy crab risotto from Ishiyo in Kanazawa⭐︎ Corn soup from Kijitani⭐︎ Today's preparation of red snapper from Inatori Namikiya⭐︎ Granita of early-season Oishi⭐︎ Charcoal-grilled special Tajima beef from Ueda Livestock, aged for 45 months⭐︎ Kamonasu from Kamigamo⭐︎ Angel sound musk melon from Hamamatsu, Shizuoka⭐︎ Instant compote of sweet peach from Tomoyama Orchard⭐︎ Ice cream made from grass-fed Jersey milk⭐︎ Petit sweets & coffee~ Cutting-edge cuisine at Gassan Yoshitaka. Less

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! Less

Every dish was of a high standard, and it's easy to see why this place ranks first on Tabelog for Tokyo French cuisine. Moreover, the chef's philosophy of maximizing the ingredients was impressive, and I found it fascinating to hear about it throughout the meal. This concept was consistently upheld from start to finish, and I believe this dedication is a key reason for its popularity.However, on a personal note, I found this to be the least appealing Western cuisine I've had for over JPY 20,000. Perhaps because the ingredients were of such high quality (many dishes did not use salt), the flavors were overwhelmingly rich, and while I could appreciate the level of skill, I felt the taste was dominated by a flat, intense saltiness.I had a strange sense of guilt for visiting, knowing from prior information that this style of cooking (which often masks the ingredients) was not to my taste.The dishes were rich and generously used ingredients, which I think would be delightful for those who enjoy experiencing the pure flavors of high-quality produce. However, I found myself anxious about whether I could finish the plate in front of me, and overall, I did not feel moved by the dishes.In conclusion, I truly believe this is a wonderful restaurant, even though it was 180° opposite of my personal preferences. The bold direction and concept should ideally cater to specific tastes, so it feels a bit odd that there are no mixed reviews, only praise. Yet, when presented with such high-level cuisine, it seems natural to give a high rating even if it doesn't align with my preferences, which makes me wonder if I might just be taking a contrarian stance.---I have included my personal preferences (on a scale of 5) and brief impressions for each dish in the photo section. Less

On this day, I visited Ao.It's one of my favorite places, and it's always delicious no matter when I go.Personally, the flavors hit me like a right hook—so straightforwardly delicious! (*´∀`)Even just looking at the ingredients that day, the lineup was impressive and mouthwatering.Everything I tried was delicious, and even after multiple visits, I still felt amazed. _(:3 ｣∠)_The menu is quite established, so I don't expect major changes in the course offerings, but the flavors are still so enticing that I can't help but want to come back.It seems like various projects are in progress, so I can't wait to see what they do next.Thank you for the wonderful meal! (*´∀`)Reservation method: Direct communicationCourse fee: JPY 55,000?Duration: About 2 hoursReservation difficulty: Sometimes available if you try hard enoughOrder: Half pairingTotal bill: JPY 70,000 Less

I forgot to take a photo, but the first dish served was a broth that struck my heart with a bang. "Is this what Ao is all about?" I thought. Each dish that followed was filled with the finest ingredients, leaving my heart completely satisfied.The pairings provided by the two sommeliers were exceptional. They matched carefully selected wines from various countries with the remarkable dishes, creating a pairing that elevated both the food and the wine.The main dish was an impressive Tajima beef steak. It was a masterpiece, perfected by a sauce and cooking method that highlighted the top-quality ingredients. The Olivier Bernstein Bonne Mare paired with it was also in perfect condition and truly remarkable. Less

I thought I would never make it to this restaurant, but while browsing places I was interested in before bed, I found a cancellation slot and quickly made a reservation!Located just a few minutes' walk from Roppongi Station, this restaurant is situated at the top of a spiral staircase outside the building. A staff member is waiting at the foot of the stairs to escort you up. The restaurant isn’t very large, but it has a cozy atmosphere with eight counter seats.This time, I wanted to limit my alcohol intake, so I only had a glass of champagne at the start, followed by a tea pairing.The first dish was a consomme of hamo (pike eel). The fish was carefully prepared by the legendary Fujimoto from Ehime. It looked somewhat like a clear soup, but the aroma that wafted up was a delightful fresh scent of the ocean. Taking a sip revealed an incredible presence of hamo! The umami was profound, and the clear flavor made me want to sit up straight and savor it. It’s hard to believe that no salt was used, just the natural salinity of the hamo.Next was the cold fedelini with purple sea urchin. The pasta soaked up the rich broth from clams, topped with an extravagant amount of sea urchin, almost equal to the pasta itself. The fresh and rich umami of the sea urchin combined beautifully with the clam broth pasta—simply wonderful.Then came the tomato sauce with katsuo (bonito). The katsuo was perfectly cooked, and the sauce was made with Momotaro tomatoes, providing a pleasant aroma and sweetness. I never thought the combination of tomato and fish could be this good.The black abalone with lotus root in butter sauce was exquisite. The abalone was cooked to perfection, tender and full of pure umami, complemented by the crunchy sweetness of the lotus root and the moderate saltiness of the butter sauce. It was so delicious that it left me speechless. This is no exaggeration; during the meal, the overall chatter among the guests was almost nonexistent.The hairy crab risotto was made with an unbelievable amount of hairy crab, plus more crab meat added in. Half was enjoyed as is, while the other half was wrapped in seaweed. The al dente rice was infused with the essence of crab—beyond description.The red shrimp and bisque dish featured grilled red shrimp sourced from the renowned Hasegawa Taiki of "Sakana Hito," served with a bisque made by simmering the shells for six hours to concentrate the flavors. The lightly cooked red shrimp was outstanding on its own, and dipping it into the bisque allowed me to experience the ultimate shrimp flavor. The leftover bisque was perfect for dipping brioche, creating a blissful sweet and salty combination!The gold rush soup was made using corn kernels and the cob for broth, garnished with fruit tomato jelly. It was more corn than just eating corn! The saltiness of the tomato jelly highlighted the sweetness, while the acidity tightened the flavor profile—an amazing composition.The white sweetfish and snap peas dish featured skin that was so crispy it cracked upon touch, while the flesh was artfully moist. The accompanying sauce was exceptional; I had never encountered fish dishes like this before.For a palate cleanser, there was a granita made with Nanko plum. The refined acidity and solid sweetness were exquisite, with a delightful aroma that refreshed the palate perfectly. The palate cleanser was impeccable.Finally, the main dish was a charcoal-grilled Chateaubriand with Kamo eggplant. The cooking and sauce were on another level. It looked almost raw, yet it was cooked to perfection—juicy and so tender that no knife was needed, with a robust meat flavor. The sauce, made by reducing the meat without any salt, is beyond my ability to describe.The dessert was equally impressive. The melon was top-notch, and the ice cream was extraordinary. Most notably, the ganache and jelly made from domestic cacao! Despite containing no dairy, it was incredibly rich and creamy with a clean sweetness that was shocking—like the impact of Harukamuroka's water cacao.This restaurant was as amazing as Shohei Ohtani hitting home runs in every at-bat. Not only was the food incredible, but the service was also outstanding. The chef's warm personality seemed to positively influence both the restaurant and its guests. It’s no surprise that they have earned a Tabelog Gold rating. Less

In July, my experience at Ao was pure bliss...Even in the hot Tokyo weather, drinking this champagne makes everything else fade away. ♡- Consommé of Hamo (Pike Conger)I believe this is the most delicious liquid in the world; if there's something better, please let me know.- Kobama Uni CapelliniEvery time I have this capellini, I wish I could eat three times the amount...Champagne pairs perfectly with uni!!!!- Smoked Shima Aji (Striped Jack)I always rave about this, but the richness this time was off the charts~~~- Sado Black AbaloneThis buttery soup is not meant to be drunk, yet I can't help myself...- Hand-Picked Shrimp BisqueThe saltiness harmonizes with the wine, bringing joy to my palate...- Crab RisottoPairing this with champagne is bold, but it’s incredible~~~- Gold Rush SoupThis is practically a dessert at this point.- White Sweet Sea Bream with Snap PeasThe presence of the green from Kijitani is remarkable...- Oishi PlumThe taste is pure happiness...- Tajima Beef Chateaubriand with Round EggplantThe meat on this day was exactly to my liking... I devoured it.Ending with a parade of desserts.I received an original Ao T-shirt, and I've been wearing it everywhere this summer! (*´艸｀) Less

High-Freshness Cuisine / InnovativeThe ultimate dish elevates the potential of ingredients, surprising producers with the world that unfolds when you taste them. This is not a place where the seasoning alone makes the food delicious.Chef Minemura's creations are known as High-Freshness Cuisine, which sublimates the high-quality ingredients brought forth by the wisdom and ingenuity of producers. Every visit resets my palate.For me, this place feels like a sacred space. It utilizes the natural saltiness and fat of the ingredients without combining them with excessive seasonings or overly rich flavors. Each dish has a vivid taste with a beautiful aftertaste.The pairings are equally impressive.The main dishes become even more delicious. This is what true marriage of flavors is all about. I had a wonderful time enjoying exquisite dishes tonight. The best restaurant of my life! 【Tonight's Menu】 Consommé of Pike Conger Fedelini (Ehime Red Sea Urchin and Kitanishiki Sea Urchin) Grilled Striped Horse Mackerel (Over 2kg, carefully prepared) Sado Black Abalone with Homemade Butter and Hokkaido Jet Farm Green Asparagus Red Sea Shrimp and Bisque with Brioche Hairy Crab Risotto Gold Rush Soup Nervous White Sweetfish Aqua Pazza with Snap Peas from Kijitani Farm Granita Tajima Beef (46-month special feeding female cow) Grilled over Charcoal with Kamonasu from Kamigamo Shizuoka Angel Sound Mask Melon Domestic Cocoa Ganache and Jelly Jersey Milk Ice Cream Petits Fours & Coffee Less

Just a 6-minute walk from Roppongi Station!Four-time winner of "The Tabelog Award GOLD!"I revisited my personal favorite, Ao.With a focus on "high-freshness cuisine," Chef Yasushi Minemura skillfully transforms the finest ingredients into ultimate dishes, using French techniques combined with his unique sensibility and exceptional skills.His dedication to pursuing flavor while expressing gratitude towards the ingredients and producers is reminiscent of a top-tier athlete!At Ao, you can indulge in a menu filled with surprises and delights that you won’t find anywhere else.In May 2024, the dessert shop "Aogashi" will open, which is already becoming a reservation hotspot. Additionally, there’s "LAT.34°N by Ao" in Atami, "Nijikichi" in Ehime, and last October, "tearoom by Aogashi" in Azabudai Hills, showcasing Ao's expanding world and remarkable achievements!He is truly a chef who is drawing attention in the realm of Japanese cuisine.The restaurant is located on the second floor of a building with a distinctive spiral staircase, along the main road about a 5-minute walk from Roppongi Station towards Nishiazabu.Inside, there are 8 seats at an open kitchen counter that exudes both a lively atmosphere and a sense of luxury.The course is exclusively the "Omakase Course" starting from JPY 49,500.This was my third visit to Ao in 2026!Here are the dishes I enjoyed and my impressions:"Tonight's Ao Table Vol. 2220"★ Consommé of Hamo (pike eel) from Junichi Fujimoto in Ehime, prepared with nerve-stunning technique.★ Chilled Fettuccine with Red Sea Urchin from Fujimoto in Ehime.★ Grilled Striped Horse Mackerel from Fujimoto in Ehime, served with a vinaigrette of rice and Chinese sweet sake.★ Black Abalone from Sado with homemade butter and green asparagus from Hokkaido's Jet Farm.★ Red Shrimp and Bisque from Hasegawa, a fisherman from Nagai, served with freshly baked brioche.★ Hairy Crab Risotto from Ishiyo in Kanazawa.★ Corn soup made from "Gold Rush" corn from Mishima.★ Live Kinmedai (golden eye snapper) from Sagami Bay, served with snap peas from Tohnoen.★ Granita of Oishi Early Harvest.★ Charcoal-grilled "Special Tajima Beef" from Ueda Livestock, specially raised for 48 months, served with Kamo eggplant from Kamigamo.★ Angel Melon from Hamamatsu, Shizuoka.★ Ganache and jelly made from domestic cacao.★ Ice cream made from grass-fed Jersey milk.Petits fours & coffee.~ Sharpness from Gassan Yoshitaka Knife Shop ~We started with the promised consommé!This supreme consommé, made with the saltiness of the Hamo caught by the charismatic fisherman Junichi Fujimoto from Ehime, is perfectly described as "soothing."Next came the chilled fettuccine!The exquisite red sea urchin delivered by Fujimoto was a delightful surprise! The combination of the umami-rich sea urchin and the pasta soaked in shellfish broth was simply perfect.The third dish was also from Fujimoto!This dish used the luxurious belly portion of a 2kg wild striped horse mackerel, prepared with a special sauce that matched perfectly.The fourth dish featured a large black abalone and green asparagus from Hokkaido's Jet Farm!With every bite, the umami exploded!In the fifth course, the red shrimp, which is also a specialty of Ao and one of my absolute favorites, made its appearance!The plump, grilled red shrimp paired with a bisque made from six hours of concentrated shrimp flavor was a masterpiece! The homemade brioche ensured that not a drop of the bisque sauce was left behind.Additionally, the risotto made with 1.6kg of the finest hairy crab per 1 go of rice and the sweet corn soup were home-run dishes!Towards the end, we enjoyed the Chateaubriand from the "Special Tajima Beef," which is specially raised for a long period, the world-renowned "Angel Melon," and the ganache and jelly showcasing the charm of domestic cacao as a fruit. From start to finish, it was a continuous delight!I look forward to continuing my visits to Ao.I can’t wait for the next time!It was a great meal! Less

Everyone who visits Ao is amazed. Mr. Fujimoto, Mr. Hasegawa, and Ueda Livestock source the finest ingredients to create exceptional dishes. Rather than being overly rich, the flavors come through with pure umami. While some restaurants may serve one or two standout dishes, everything here is extraordinary. The melon is incredibly delicious, and the fedelini (pasta) makes you wonder how it can taste so good. It’s not just packed with umami; there’s no off-flavor at all. It goes beyond wonderful to a level of surprise.◆ Consommé of nerve-chilled conger eel from Mr. Fujimoto in Ehime ◆ Chilled fedelini with red sea urchin from Mr. Fujimoto in Ehime ◆ Grilled striped jack with rice and sweet sake vinaigrette from Mr. Fujimoto in Ehime ◆ Black abalone with homemade butter and green asparagus from Hokkaido Jet Farm ◆ Red shrimp bisque and freshly baked brioche from Mr. Hasegawa, the fishmonger from Nagai ◆ Hair crab risotto from Ishiyo in Kanazawa ◆ Soup from Mishima Gold Rush ◆ Freshly caught golden eye snapper from Sagami Bay, with snap peas from Higashi Farm, from Mr. Hasegawa, the fishmonger ◆ Granita from Heisei Oishi ◆ Specially raised female Tajima beef (48 months) grilled over charcoal, with Kamo eggplant from Kamigamo ◆ Angel sound mask melon from Hamamatsu ◆ Ganache and jelly made from domestic cacao ◆ Jersey milk ice cream ◆ Petit fours & coffee Less

I visited the French restaurant "Ao" in Nishiazabu.Personally, I believe it’s the best innovative French restaurant in Japan, and it’s one of my favorite places!From the first dish to the last, every plate is exquisite and utterly delightful. The combinations of ingredients, aromas, cooking techniques, and lingering flavors are all outstanding, consistently surpassing my expectations. It’s not just delicious; the dishes have stories and energy, making this French cuisine truly moving.Above all, I genuinely admire Chef Minemura’s passion.His enthusiasm for cooking, his approach to customers, and the warmth that envelops the entire space reflect his character. I feel like I’m not just having a meal, but experiencing a special moment.Thank you for celebrating my birthday as well.If you’re talking about French and innovative cuisine in Nishiazabu, this place is undoubtedly a must-visit.It’s a restaurant I want to cherish for a lifetime and continue to return to. Less

Located in Nishiazabu, the restaurant "Ao" is a renowned innovative dining establishment that opened in January 2020. Owner-chef Yasushi Minemura honed his skills at a French restaurant in Ebisu before studying authentic Italian cuisine in Italy. Upon returning to Japan, he gained experience at bistros and private member restaurants. "Ao" was established as a place to embody his unique culinary philosophy.The restaurant is situated a 7-minute walk from Exit 1a of Roppongi Station on the Tokyo Metro Hibiya Line and an 8-minute walk from Exit 3 of Roppongi Station on the Toei Oedo Line. The interior features only 8 counter seats, showcasing a blend of Japanese and Western styles with blue as an accent color. Operating hours are divided into two sessions starting at 17:00 and 20:30, with a simultaneous start for both. Reservations are essential and can be made through the reservation site "OMAKASE"; walk-ins are challenging, so it's best to be invited by someone who has a reservation. Payment methods accepted include various credit cards such as VISA, Master, JCB, Amex, and Diners, with a 10% service charge added.The chef personally visits producers across the country to source the finest ingredients, employing French techniques while also utilizing Japanese knives and paying meticulous attention to water hardness in his cooking methods. The unique dishes crafted with a deep understanding of the ingredients' characteristics result in an unparalleled course menu.The bisque made from Akaza shrimp is unforgettable in its deliciousness. The Tajima beef is exceptional, not only for the meat itself but also for the sauce that amplifies its umami. Truly delicious.【Order】 JPY 49,500◻︎ Consommé from Mr. Morimoto in Ehime, prepared with nerve-stunning technique◻︎ Chilled Fettuccine from Wakasa Akayuki's mother◻︎ Grilled Kinmedai (golden eye snapper) from Mr. Hasegawa, a fisherman in Ito, prepared with straw◻︎ Vinaigrette with rice and Chinese sweet sake◻︎ Gratin with truffle made from 2-year and 8-month aged Kita Akari from Oyakasu Farm◻︎ Akaza shrimp and bisque from Mr. Hasegawa, a fisherman in Nagai◻︎ Freshly baked brioche◻︎ Risotto with hairy crab from Ishiyo in Kanazawa◻︎ Soup made from Mishima corn, Gold Rush variety◻︎ White sweet sea bream and Akayama mushrooms from Mr. Fujimoto in Ehime, prepared with nerve-stunning technique◻︎ Granita from Oishi Early Harvest◻︎ Charcoal-grilled special Tajima beef, 48 months old heifer from Ueda Livestock◻︎ Kamo eggplant from Kamigamo◻︎ Mask melon from Hamamatsu, Shizuoka◻︎ Ganache and jelly made from domestic cacao◻︎ Ice cream made from grass-fed Jersey milk◻︎ Petit fours & coffee Less

I regularly visit Ao, and this review is from June 2026.On this day, we started with a consomme of conger eel, followed by dishes featuring red sea urchin from Obama, Kita Akari potatoes, red shrimp, white sweetfish, and Tajima beef. Each dish was filled with the vitality of the ingredients, an incredibly rich aroma, and a deep umami that lingered beautifully.The lively, juicy texture of the ingredients was remarkable, transforming umami into sweetness in my mouth, with a lingering aftertaste that never faded. It was powerful and rich, yet beautifully refined without any off-flavors, offering a sensual experience without heaviness.Each dish had exquisite depth and elegance, and when I closed my eyes, I could vividly picture the essence of the ingredients. This course was truly representative of Ao.▪️ Price ▪️Course: Approximately JPY 50,000▪️ Duration of the Course ▪️About 2 hours■ List of Dishes ■【Consomme of Conger Eel】★★★★★★【Chilled Fettuccine with Red Sea Urchin】★★★★★★★【Red Sea Bream】★★★★★★【Gratin of Kita Akari Potatoes】★★★★★★★【Red Shrimp】★★★★★★【Crab Risotto】★★★★★【Corn Soup】★★★★★★【White Sweetfish】★★★★★★★【Granitée of Oishi Early Peach】★★★★★【Tajima Beef】★★★★★★【Angel Melon】★★★★★【Ganache with Miyazaki Cocoa and Fruit Jelly】★★★★★★【Ice Cream from Grass-Fed Jersey Milk】★★★★★★【Tea Sweets】★★★★★▪️ Details Below ▪️【Consomme of Conger Eel】★★★★★★This dish features a 2-kilogram conger eel from Ehime, prepared without salt, using the whole fish for the broth—a classic dish at Ao.The rich aroma and deep umami transformed into sweetness in my mouth, with the conger eel asserting its flavor through the mucous membranes. Closing my eyes, I could envision the conger eel itself. The endless depth lingered in my mouth, leaving me in ecstasy.【Chilled Fettuccine with Red Sea Urchin】★★★★★★★Generously using red sea urchin from Obama, paired with fettuccine made from the broth of clams.With a luscious mouthfeel, the dense, rich, and beautifully refined red sea urchin from Obama overflowed with flavor. The clear, concentrated umami of the fettuccine perfectly complemented it, enhancing the overall taste. This was an exquisite red sea urchin pasta.【Red Sea Bream】★★★★★★This is the red sea bream from Hasegawa, prepared with precision.The firm flesh had a strong, exquisite elasticity. The beautiful umami and juiciness made me feel the freshness at a cellular level, while the aroma from the skin added depth to the flavor. Each bite brought waves of flavor that expanded in my mouth. The sweet sake sauce layered on top further deepened the deliciousness of the red sea bream. It was exceptional.【Gratin of Kita Akari Potatoes】★★★★★★★Using Kita Akari potatoes aged for 2 years and 8 months from Bito Agricultural Products, topped with summer truffles.The aroma and sweetness that spread as it melted in my mouth were natural and gentle, yet incredibly deep, drawing me into the intense potato flavor with just one bite. The rich and creamy white sauce paired seamlessly with the sweetness of the Kita Akari, while the black truffle added a rich aroma, creating a perfect gratin that was simply the best.【Red Shrimp】★★★★★★This is the red shrimp from Sakana no Hito, paired with bisque and homemade bread.As always, the red shrimp was impressive. The thick flesh was plump and luscious, providing bliss with just the texture.The aroma of charcoal combined with the shrimp's natural scent, while the sweetness and umami were rich yet natural. The concentrated bisque filled my mouth with its strong aroma and flavor. It was exquisite every time.The accompanying brioche was crispy and sweet on the outside, airy and juicy on the inside, with fragrant butter melting sweetly in my mouth. It was the best brioche.【Crab Risotto】★★★★★Using two crabs weighing a total of 1.6 kg from Kanazawa Ishiyo, this luxurious risotto was made with one go of rice.The concentrated pure umami of the crab was remarkable. The fibers were soft yet resilient, releasing sweetness with each bite, while the umami of the crab blended into the rice like waves crashing. Wrapping it in nori enhanced the flavor, creating another delicious dish.【Corn Soup】★★★★★★Made with "Gold Rush" corn and just water, the soup was prepared separately as a puree and broth, then combined with tomato jelly.When I took a sip, the concentrated sweetness of the corn and its green aroma burst forth. The torque of the flavor made it feel like I was drinking the corn whole!Adding the tomato jelly tightened the flavor with acidity, while the freshness of the green enhanced the overall taste. It was exquisite with every sip.【White Sweetfish】★★★★★★★This is a 2-kilogram white sweetfish from Fujimoto, prepared with a sauce made from the bones, first grilled over charcoal, then simmered in broth, and finally grilled again in an aquapazza style.The large, thick white sweetfish stimulated my taste buds with its visual appeal. The juicy flesh melted softly in my mouth, while the aroma from the skin elegantly and powerfully spread the umami stored within. The thick broth dissolved the umami, enhancing the flavor of the white sweetfish like waves.The porcini mushrooms added a rich aroma and flavor, perfectly complementing the broth and deepening the taste.This dish was powerful and elegant, reminiscent of the chef's personality.【Granitée of Oishi Early Peach】★★★★★This granitée was made using the whole Oishi Early Peach from Kijitani.With a strong aroma reminiscent of peaches, plums, and a sharp acidity, it was refreshingly sweet. It felt as if I was biting directly into the fresh fruit, and it flowed smoothly.Not only did it serve as a palate cleanser before the main course, but it was also delicious as a standalone dish!【Tajima Beef】★★★★★★This is the Chateaubriand from Tajima beef, a 48-month-old female cow from Ueda Livestock, served with Kamo eggplant from Kamigamo and a sauce made from the meat's tendons.Beautifully grilled over charcoal, the cross-section was stunning. The charred aroma and powerful umami from the sear contrasted with the moist, luscious interior that melted in my mouth. As I chewed, the high-purity aroma, umami, sweetness, and acidity of the meat burst forth. It was sensual without any heaviness.This was the pinnacle of deliciousness, the ultimate form of meat. Words to describe it flowed endlessly.The Kamo eggplant melted in my mouth, exuding natural sweetness and a fruity allure, complementing the strength of the meat.【Angel Melon】★★★★★The ripened Angel Melon melted in my mouth, filling it with its green aroma and perfectly ripe sweetness. I have never tasted a melon this delicious.【Ganache with Miyazaki Cocoa and Fruit Jelly】★★★★★★This ganache was emulsified with cocoa water made from the boiled skins.The soft cocoa aroma and gentle bitterness of the jelly melted in my mouth, reminiscent of cocoa tea. The ganache showcased its rich acidity and bitterness, and when combined with the jelly, the concentrated flavor spread softly in my mouth. It was a pure and rich taste of domestically produced cocoa, characteristic of Mineura.【Ice Cream from Grass-Fed Jersey Milk】★★★★★★The freshly made ice cream embodied the essence of "melting in the mouth" with its sensuous smoothness. From that melting sensation, the richness of the milk overflowed, even evoking the aroma of grass. This ice cream was also filled with the essence of Ao.Thank you for reading. If you found this helpful, I would appreciate a "like" or a "follow."I also have an Instagram account. I would be grateful if you could check it out.Instagram: gatarou19URL: https://www.instagram.com/gatarou19 Less

【Ao】Awarded the TABELOG AWARD MedalInnovative Cuisine - Top 100 Restaurants 2025Tabelog Score: 4.60◼️ Today's Order- Consommé of Hamo (pike eel) from Mr. Fujimoto in Ehime, prepared with precision.- Chilled Fettuccine with Akaundon from Fukui and Kitamurasu Uni from Aomori.- Grilled Kinmedai (golden eye snapper) from Mr. Hasegawa at Ito Sakana, served with a vinaigrette made from tea and Chinese sweet sake.- Black Abalone with homemade butter from Mr. Hasegawa at Nagai Sakana, accompanied by Akayama Toritake mushrooms.- Red Shrimp and Bisque from Mr. Hasegawa at Nagai Sakana, served with freshly baked brioche.- Crab Risotto from Ishiyo in Kanazawa.- Soup made from "Gold Rush" Corn from Mishima.- Shirokanadai (white sweetfish) from Mr. Fujimoto in Ehime, served with snap peas from Higashi Farm.- Granita of Oishi Wasabi.- Charcoal-grilled "Special Tajima Beef" from Ueda Livestock, aged for 48 months. Served with Kamo Eggplant from Kamigamo.- Angel Melon from Hamamatsu, Shizuoka.- Ganache and Jelly made from domestic cacao.- Ice cream made from grass-fed Jersey milk.- Petit Fours & Coffee. Less

I visited the renowned innovative restaurant "Ao" located in Nishi-Azabu.The chef personally travels across the country to source exquisite ingredients directly from producers, and each dish in the course was meticulously crafted, leaving me in awe throughout the meal.This time, I ordered the pairing course. The first dish was a consomme made with carefully prepared Hamo (pike eel) that was nerve-purged! The rich flavor extracted from the bones and head of the Hamo was concentrated in this bowl, and I was instantly captivated with the first sip.The cold fedelini with Kitasu Uni (sea urchin) was an indulgent dish, combining the rich sweetness of the uni with the refreshing cold pasta in perfect harmony.The gratin made with Kitasu Akari potatoes aged for 2 years and 8 months, topped generously with truffles, was simply divine. The rich sweetness of the aged potatoes, combined with the smooth texture and the aromatic truffle scent, created a luxurious dish that truly showcased the power of the ingredients.Then, the most shocking dish of the day was the bisque made with Akaza Ebi (red shrimp)!! Served with freshly baked, hot brioche, the shrimp and the rich bisque filled my mouth with umami. I couldn't help but be moved, thinking, "Is bisque really this delicious?" This combination was pure bliss.Next was my favorite dish, the crab risotto! The essence of the hairy crab was concentrated, and each bite brought happiness. I enjoyed the flavor variation by having it with seaweed.From the white sweet sea bream to the Chateaubriand, every dish was delicately prepared to highlight the ingredients, and I was continuously impressed all the way to the final dessert.I definitely want to visit this restaurant again in a different season.┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈Ao / Nishi-Azabu: 3-21-3 Nishi-Azabu, Minato-ku, Tokyo, 2F Olympiad Azabu Kasumizaka: 17:00 - 19:00 20:30 - 22:30⭐️: Closed on Mondays and Sundays┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ Less

In June, Ao presented an incredibly rare dish: Fettuccine with red sea urchin from Obama. The amount of sea urchin was so generous that it made my hands tremble. I found the grilled striped jack to be an unusual but delightful addition, and it was absolutely delicious.Every visit brings a surprising level of deliciousness and joy—truly remarkable cuisine.Today's Menu:- Hamo Consommé- Fettuccine with Obama Red Sea Urchin- Grilled Striped Jack- Black Abalone- Red Shrimp with Bisque- Hairy Crab Risotto- Corn Soup- Kinmedai (Golden Eye Snapper) Aqua Pazza- Seasonal Plum Granita- Tajima Beef Tenderloin with Eggplant- Mask Melon- Cocoa Ganache- Baked Sweets Less

AoLocated in Nishiazabu, this renowned innovative French restaurant is notoriously difficult to book, but I finally had the chance to visit for a gourmet salon event.This was my first experience at a reservation-only innovative restaurant, and I can sum it up in one word: everything was delicious.The highlight was definitely the combination of Akazoe shrimp and bisque with freshly baked brioche. I was shocked by how incredibly tasty the bisque was (the brioche was also at an exceptional level of deliciousness).Among my other favorites from the course were the hairy crab risotto and the "Gold Rush" corn soup. The risotto had a wonderful crab flavor that was incredibly appetizing and delicious. The corn soup tasted just like biting into super sweet corn, which was right up my alley.The consomme with hamo, the red sea urchin fedelini, the grilled sawara, and the black abalone with homemade butter were all outstanding—there's so much to mention that it feels endless. I was truly impressed by how they used the finest ingredients to bring out the maximum flavor. Less

"Ao"I am truly in awe of Chef Minemura, a genius who is passionate about pursuing the ultimate deliciousness by insisting on the finest ingredients, embracing change, and allowing no compromises! I have nothing but respect for him. This is my second visit to Chef Minemura's world this year, at his current base in Nishiazabu, "Ao." I can't help but drool at the thought of what new sensations and delights await me this time...This year, I visited Ao after a little detour! Of course, in between, I enjoyed the Petit Dessert Course at Tearoom by Ao three times. Thankfully, I didn't face any issues like last time when I had a back injury, and I arrived at "Ao" with plenty of time after a leisurely walk from Hiroo Station. Just as I arrived, Chef Minemura came out to greet me!Now, I am excited to fully savor Chef Minemura's world at "Ao" along with a wonderful special wine pairing.◆ Tonight's Table at Ao Vol. 2201 ~Cutting-edge craftsmanship from the Yamagata Yoshitaka Knife Shop~⭐︎ Henriot Cuvee Emma 2013 Vintage ◉ From Ehime, a 2.0 kg Hamo (pike eel) prepared with a clear consomme → As I awaited the first dish with a refreshing bubbly, I was treated to a luxurious consomme made from the bones and head of the wonderful Hamo delivered by Mr. Fujimoto. The Hamo was cut into rice grain-sized pieces with a finely honed knife and gently simmered in a low-temperature broth to extract all the essence from the 2.0 kg Hamo. The aroma was far superior to that of regular grilled Hamo, and when I tasted it, the beautifully rich flavor of the Hamo spread throughout my mouth, filling me with happiness. I am overwhelmed with joy to be back in Chef Minemura's world!◉ From Fukui, a cold Fettuccine with Akaundon (red sea urchin) → The Fettuccine, soaked in the broth of Choshi's clam, is topped with the special seasonal ingredient, Akaundon from Obama. I am truly grateful for Chef Minemura's generosity in generously topping the Fettuccine with the Akaundon, which starts with a clear and beautiful flavor, followed by an overwhelming umami. No one else but Chef Minemura could provide such a luxurious experience with Akaundon! This evening's Akaundon was the best I've ever had at Ao! It was truly a divine Fettuccine!⭐︎ Loire Chenin Blanc Domaine de Berivière Caligram 2023 ◉ From Hokkaido, a grilled Sakuramasu (cherry salmon) with a rice and Chinese sweet sake vinaigrette sauce, served with wasabi from Shimane → Tonight, the wonderful Sakuramasu from Hokkaido is accompanied by Chef Minemura's rice and Chinese sweet sake vinaigrette sauce. The Sakuramasu is smoked with lemongrass and then grilled, creating a beautiful collaboration of flavors with the vinaigrette and wasabi. It was simply delicious!⭐︎ Domaine Sigalas Santorini Cavalieros 2022 ◉ From Sado, grilled black abalone with homemade butter, served with white asparagus from Korobokkuru Village → The black abalone, steamed at low temperature for 10 hours and then sautéed in homemade butter, is served with white asparagus from Korobokkuru Village. The abalone has an incredible texture that belies its long steaming time! The combination of flavors with the white asparagus is outstanding!⭐︎ Pinot Noir Limited Edition 2021 215/300 ◉ From Nagai, a bisque with grilled red shrimp, served with freshly baked brioche → First, the gigantic red shrimp! Grilled over charcoal, this size is astonishing! The bisque, extracted slowly over six hours from the heads and shells of the red shrimp, is truly a top-notch specialty that symbolizes "Ao." No matter how many times I taste it, I want to enjoy this exquisite dish again!⭐︎ Jura Meilis-Bernard Zeroine 2021 ◉ From Kanazawa, a risotto with 1.6 kg of hairy crab, served with Kanto seaweed → The star of tonight's risotto is the hairy crab! However, at "Ao," the rice is not the main ingredient; the main ingredient is the star! With 1.6 kg of hairy crab added to one go of rice, the rice is already more crab-like than the crab itself! When wrapped with the finest Kanto seaweed, the flavor of the seaweed perfectly complements the risotto. It’s simply wonderful!⭐︎ Domaine Michel Niellon Chevalier Montrachet Grand Cru 2011 ◉ From Mishima, a soup of Gold Rush corn with fruit tomato jelly → The appetizer before the king of Pinot is a soup of Gold Rush corn. I love that Chef Minemura's corn soup allows you to enjoy not just the kernels but also the flavor of the cob! The acidity of the floating fruit tomato jelly adds a gentle accent. It’s superb!◉ From Inatori Namikiya, a 2.0 kg Kinmedai (golden eye snapper) prepared as Aqua Pazza, served with snap peas from Tō Farm → The main dish tonight is a 2.0 kg Kinmedai prepared as Aqua Pazza! This fish has not only grown larger with age but has also been well-fed, resulting in rich fat and flavor! The skin's flavor is indescribable! The Aqua Pazza sauce, rich in Kinmedai flavor, is beautifully complemented by the snap peas and tomatoes. It’s simply wonderful!◉ Granité of Oishi Wase → The granité of Oishi Wase is my favorite among the granités before the Tajima beef. The acidity of this early plum is different from that of citrus fruits, and I love it!⭐︎ Domaine Robert Groffier Chambertin Clos de Bèze Grand Cru 2014 Vintage ◉ From Ueda, charcoal-grilled "Special Tajima Beef" from a cow raised for 41 months, served with charcoal-grilled Kamo eggplant → The main dish tonight is the "Special Tajima Beef," accompanied by a sauce made with plenty of Shimane wasabi and Tajima beef. The beef was cooked to perfection, bursting with flavor while remaining tender and light! It’s truly the best steak in my opinion! The Kamo eggplant, despite being charred black, remained intact and melted in my mouth. As an eggplant lover, this dish was irresistible!⭐︎ Château d'Yquem 2008 ◉ From Shizuoka, Hamamatsu, Angel Sound Mask Melon → The Angel Sound Mask Melon, known as the best melon in Japan, is served as is! This way, you can enjoy the aroma and sweetness of the melon directly!◉ Domestic Miyazaki cacao ganache and jelly → A luxurious ganache and jelly made with precious domestic cacao! The jelly offers a light acidity that reminds you that cacao is a fruit, while the ganache provides a rich yet light sweetness of pure cacao chocolate. It’s a supreme chocolate dessert!◉ Grass-fed Jersey milk ice cream → The freshly made ice cream from grass-fed Jersey milk at Ao is just like milk itself! The rich creaminess and smoothness are a delightful combination!◉ Homemade shortcake with Sun Egg → Today, I was fortunate to receive a piece of the Sun Egg shortcake as part of a birthday celebration for my companion. I have enjoyed the shortcake at Ao many times, but this was my first time with mango! As expected from Chef Minemura, he generously soaked the sponge cake with plenty of mango juice, creating an incredible mango flavor and a delightful experience!◉ Homemade freshly baked cream puffs and canelés ⭐︎ Espresso → The final small sweets are the freshly baked cream puffs and canelés that I always look forward to! Even though I wanted to take them home and enjoy them slowly, I couldn't resist indulging in them right there, especially since the cream puffs are at their best right now!Thus, the exquisite world created by Chef Minemura came to an end. I am grateful to Chef Minemura for consistently providing me with even more delightful experiences than before!The world where the flavors of the ingredients are drawn out with such high freshness and purity is truly one of a kind! I love it! I am already looking forward to my next visit!It was a great meal! I was so happy! Less

【Check Points】■ The ultimate high-freshness French cuisine that satisfies everyone■ Course duration: 2 hoursAo, an innovative French restaurant in Nishiazabu, is my absolute favorite and is notoriously hard to book.Located on the second floor of a building near the Nishiazabu intersection, it’s just a 10-minute walk from Roppongi Station.The entrance is easy to find, with a large blue logo of Ao next to the door at the top of a white spiral staircase.Inside, there are eight dark brown counter seats facing an open kitchen. You can enjoy the live cooking experience as you watch the meat being grilled and plated right in front of you, creating a fun atmosphere.Chef Minemura’s dishes bring out the best qualities of the ingredients without using any salt. He skillfully enhances the flavors of vegetables and meats without relying on fermented products like soy sauce or miso. His dedication to French cuisine, despite its inefficiencies and time-consuming nature, is admirable. He respects the producers and creates an exceptional course structure with the finest ingredients. You can truly appreciate the value of the dishes when you taste them, especially considering the high cost of ingredients.At Ao, every portion is satisfying, with each dish being a star performer, ensuring you leave feeling full. It was an incredible dining experience!Each dish is crafted with care and time to ensure deliciousness. Every visit increases my satisfaction with this outstanding French restaurant.From Ehime, Junichi Fujimoto presents the nerve-stunned conger eel consomme, while Sakana Hito Nagai’s Hasegawa offers a cold fedelini with red sea urchin from Fukui, and a grilled cherry salmon from Konishi Fish Shop in Hokkaido.There’s a vinaigrette made with rice and Chinese sweet sake, black abalone from Sado with homemade butter, and white asparagus from Korobokkur Village.From Hasegawa, enjoy red shrimp and bisque, served with freshly baked brioche. There’s also a crab risotto from Ishiyo in Kanazawa, a soup made from "Gold Rush" corn from Mishima, and local red sea bream from Namikiya in Inatori, along with a granita made from Oishi early-season fruit.The charcoal-grilled special Tajima beef, raised for 41 months at Ueda Livestock, is served with Kamonasu from Kamigamo, and there’s angel melon from Hamamatsu in Shizuoka.For dessert, enjoy a ganache and jelly made from domestic cacao, ice cream made from grass-fed Jersey milk, and a selection of small sweets with coffee.If you find this helpful, I would appreciate it if you could save it!_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

On a night in June 2026,I hurriedly walked from Roppongi Station to Ao, my first visit in three months. I rushed up the spiral staircase and managed to take my usual counter seat right on time.The delightful aroma of the first dish, a consomme, wafted through the air.I’ve lost count of how many times I’ve visited Ao, but each season brings a new experience, and every time I savor the refined flavors of the ingredients, it sends a tingling sensation from my tongue to my brain. This is what Chef Minemura’s high-freshness cuisine is all about.On this day, I thoroughly enjoyed the high-freshness dishes starting with the consomme and ending with the petit fours.The usual consomme featured eel, and I relished the rich aroma rising from the bowl before enjoying the concentrated umami of the eel on my palate. I felt grateful to have the red sea urchin fedelini again this year, and I wanted to savor every drop of the Chinese sweet sake sauce left on the plate, along with the delightful texture and flavor of the abalone.Particularly outstanding were the red shrimp and Tajima beef. It’s not just the quality of the ingredients but also the skill of Chef Minemura that brings out these exquisite flavors.It felt like a two-hour escape to a paradise.The courses for the evening were as follows:◇ Ehime: Eel Consomme◇ Fukui: Chilled Fedelini with Red Sea Urchin◇ Nagai: Grilled Black Mutsu with Straw Rice and Chinese Sweet Sake Vinaigrette◇ Sado: Black Abalone with Homemade Butter White Asparagus from Korobokkur Village◇ Nagai: Red Shrimp with Bisque Freshly Baked Brioche◇ Kanazawa: Hairy Crab Risotto◇ Mishima: Corn Gold Rush Soup◇ Inatori: Local Kinmedai and Snap Peas◇ Oishi: Early Harvest Granita◇ Ueda Livestock: Charcoal-Grilled Tajima Beef (41 months old) Kamo Eggplant from Kamigamo◇ Hamamatsu: Angel Sound Mask Melon◇ Domestic Cocoa Ganache and Jelly◇ Grass-Fed Jersey Milk Ice Cream◇ Petit Fours & CoffeeNext time, in summer.It was a great meal. Less

It's been many years since I started enjoying dining out.Thanks to various connections, I've had the opportunity to visit several restaurants that are known to be hard to book.However, recently, my interest in exploring new places has waned, and I find myself wanting to cherish my relationships with restaurants that align with my refined tastes developed through my culinary adventures.I can't help but feel that my dining philosophy is aligning with Ao's concept of enhancing purity (laughs).■ Consommé of nerve-stunned conger eel from Fujimoto in Ehime■ Chilled fedelini with red sea urchin from Obama□ Henriot Cuvée Émera 2013■ Nerve-stunned black mutsu from Hasegawa Vinaigrette sauce with rice and Chinese sweet sake□ Domaine de Berivière Janier Caligram 2023■ Black abalone from Sado with homemade butter White asparagus from Koropokkuru Village□ Domaine Sigalas Cavaliéros 2022■ Red shrimp and bisque from Hasegawa Freshly baked brioche□ Camel Farm Pinot Noir Limited Edition 2021■ Hairy crab risotto from Ishiyo in Kanazawa□ Zéro-Inne Côte du Jura Jusha 2021■ Gold Rush soup from Mishima■ Nerve-stunned red sea bream from Namikiya in Inatori Snap peas from Higashi Farm□ Michel Niellon Chevalier Montrachet 2011■ Granité of Oishi early harvest■ Special Tajima beef from Ueda Livestock, 41 months old Kamo eggplant from Kamigamo□ Robert Groffier Chambertin Clos de Bèze 2014■ Angel sound mask melon from Hamamatsu■ Ganache and jelly made from domestic cacao■ Jersey milk ice cream□ Château d'Yquem 2008■ Cream puffs and canelés~ Sharpness from the Yamagata Yoshitaka Knife Shop ~Am I in love? Worship? It's so delicious that I find myself at a loss for words.Still, can it really be just over three months since my last visit? It feels like an eternity…(^^)But that just makes it taste even better, so I can't complain (laughs).I almost don't want to eat anything else for a while, as it would ruin this lingering aftertaste. Less

I visited Ao for a special meal featuring exceptional ingredients.**Early Summer Dishes**- Consommé of Hamo (pike eel) from Fujimoto in Ehime, prepared with precision.- Chilled Fettuccine with Akaundani (red sea urchin) from Tsuruga.- Grilled Shima Aji (striped jack) from Namikiya in Inatori, served with a vinaigrette made from rice and Chinese sweet sake.- Gratin of Kitakari potatoes, aged for 2 years and 7 months, from Bito Agricultural Products, topped with truffle.- Red shrimp and bisque from Hasegawa at Nagai Sakana-nin, served with freshly baked brioche.- Risotto with hairy crab from Ishiyo in Kanazawa.- Soup made from "Gold Rush" corn from Mishima.- Snap peas from Kunie Farm, prepared with precision by Hasegawa at Nagai Sakana-nin.- Granité made from Oishi Early Harvest.- Charcoal-grilled "Special Tajima Beef" from Ueda Livestock, aged for 41 months, served with Kamo eggplant from Kamigamo.- Angel's Melon from Hamamatsu, Shizuoka.- Ganache and jelly made from domestic cacao.- Ice cream made from grass-fed Jersey milk.- Petit sweets & coffee.This year, I was able to enjoy red sea urchin again, and the grouper was outstanding. The main dish of Tajima beef and Kamo eggplant was a fitting conclusion to the dinner.I look forward to my next visit!It was a great meal. Less

Nestled in a quiet area of Nishiazabu, "Ao" offers a serene atmosphere that naturally heightens your anticipation for the meal ahead. The course I enjoyed featured carefully selected ingredients from across the country, each dish presenting a clear theme and flow.Here are the standout dishes:- **Sea Bream Consommé** The first dish was a clear broth with an incredibly rich umami flavor, instantly drawing me into the world of the course.- **Chilled Fettuccine with Northern Sea Urchin** The sweetness of the sea urchin combined with the smooth texture of the chilled pasta was exquisite. It appeared simple but was a highly refined dish.- **Grilled Isaki (Striped Jack) with Straw** The balance of the fragrant straw and the rich flavor of the fat was remarkable, making it particularly memorable on this day. The acidity of the vinaigrette sauce added a nice touch.- **Brioche with Red Shrimp and Bisque** The freshly baked brioche paired with the rich bisque created a luxurious flavor. The texture was also delightful.- **Crab Risotto** The essence of crab was concentrated, leaving a wonderful aftertaste that filled my mouth. The portion was just right, providing high satisfaction.The final dish, Chateaubriand from Kamiyama beef, was perfectly cooked, showcasing tenderness and the natural aroma of the meat. The entire course, including dessert, was flawless, maintaining a sense of excitement until the end. With a structure that highlights the ingredients while embodying the essence of "Ao," this is a restaurant I would love to revisit on special occasions. Less

Visited in May 2026.I feel that Ao is very particular about every element that makes up the flavor of their dishes (ingredients, preparation, cooking, knife skills, etc.).Of course, I believe all restaurants strive for this, but I think Minemura-san is operating on a different level.During this visit, Minemura-san mentioned (though the nuance might be slightly different), "I want to provide dishes that have been crafted thousands of times. I don't intend to change the basics."It's not just about making the dishes thousands of times; it's the seriousness with which he approaches each preparation that leads to the incredible quality we experience today.While the red shrimp and bisque are said to be the specialties, personally, I think everything on the menu is a specialty.I am very much looking forward to my next visit. Less

This restaurant is extremely popular, and I had been very interested in it for a long time. However, I had heard that the portions were quite large, making it feel a bit intimidating for me.The moment I tasted the finely crafted soup, I felt a sense of joy, realizing, "Ah, this is Ao."As a seafood lover, I was truly happy to enjoy both shrimp and crab. The bisque was particularly impressive, making me want to have it again, and the hairy crab risotto was simply outstanding.The onion mousse was also delightful, and knowing the effort the chef put into it made me appreciate the flavor even more.For the main course, I had the Chateaubriand from Sakakiyama beef, perfectly cooked to perfection, making it an incredibly luxurious dish.The dessert, made with Japanese cacao and jelly, brought back memories of my previous visit to Aogashi, allowing me to savor the happiness until the very end.I also enjoyed a home café experience with the canelé and cream puff I took home, which were both delicious.It was a great meal. Less

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

AoIt’s been a while since my last visit to Ao, and I was really looking forward to it.Chef Minemura, it’s great to see you again!**Sea Bream** The consomme made from the carefully prepared sea bream from Fujimoto in Ehime is incredibly rich in flavor.**Horse Mackerel** The cold-fedelini with horse mackerel from Enoshima Namikiya showcases the sharpness of the cut, bringing out the vibrant taste of the fish.**Striped Horse Mackerel** The grilled striped horse mackerel from Fujimoto in Ehime, served with a vinaigrette made from rice and Chinese sweet sake, is a dish that highlights the exquisite flavor of this premium fish.**Abalone** The black abalone from Sado, steamed for 10 hours, results in a wonderfully tender abalone soup. Paired with homemade butter and fresh green asparagus from Hokkaido, the asparagus is soft and sweet, bursting with flavor with every bite.**Red Shrimp** The red shrimp and bisque from Hasegawa of Nagai, with the bisque extracted over 6 hours, offers a delightful sweetness that pairs perfectly with brioche. A true specialty of happiness.**Brioche** The aroma is wonderful, and the fluffy texture is delightful.**Hairy Crab** The risotto with hairy crab from Kanazawa Ishiyo, cooked al dente in a clay pot for 6 minutes, showcases the concentrated flavor of the crab, complemented by the finest seaweed from Mikuniya.**Onion** The mousse made from new onions from Hamamatsu, Shizuoka, is a fantastic combination of knife skills and technique, with a smooth texture and wonderful sweetness, served with tomato jelly underneath.**Tiger Puffer Fish** The aqua pazza with tiger puffer fish, carefully prepared from Fujimoto in Ehime, features exquisite cooking that brings out the unique texture and flavor of the fish.**Sweet Summer Orange** The granita made from sweet summer oranges from Mitsumatsu-en in Shizuoka is a refreshing reset.**Tajima Beef** The Chateaubriand from the special Tajima cattle, raised for 46 months at Ueda Livestock, is grilled over charcoal to maximize the meat's flavor, providing an exquisite sensation on the palate. The white asparagus from Koropokkuru Village pairs perfectly with this delicate fillet, as it has no off-flavors and is refined.**Melon** The number one melon from Shizuoka, the Angel Sound Mask Melon, has a creamy taste.**Domestic Cacao** The chocolate ganache, paired with refreshing fruit jelly, allows you to fully appreciate the pure flavor of cacao, as it is emulsified without any dairy fat.**Jersey Cow Milk** The ice cream made from grass-fed Jersey cow milk is rich yet refreshing, and this flavor was exceptional.A refreshing herbal tea to finish.**Canelé and Cream Puffs** I took some home.Freshly baked is always the best!~Cutting Edge from Gassan Yoshitaka~Once again, everything was incredibly delicious and enjoyable. Thank you for the wonderful meal! I will be back soon, so please take care of me again. Less

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

You can never praise this place enough.The usual dishes are simple yet concentrate the flavors of the ingredients... The taste is incredibly rich and impactful, showcasing the finest ingredients. This restaurant offers dishes that utilize seasonal ingredients sourced from producers across Japan, whose faces you can see. The creativity of the dishes, based on traditional French cuisine, has received high praise... Using French techniques, they mostly avoid seasonings other than salt, combining the natural flavors of the ingredients to create simple yet stunning presentations. Each dish is beautifully crafted and truly moving. The flavors are strong yet simple, and the dishes that highlight the ingredients are simply the best. Once again, I enjoyed a blissful moment here, indulging in unique culinary creations.【Tonight's Table at Ao】■ Consommé of Neuro-Shime Sea Bream from Mr. Fujimoto in EhimeUsing a large sea bream that has been neuro-shime by fisherman and fishmonger Mr. Fujimoto... The broth made from the head and bones combined with the fish creates a bowl that evokes deep emotion... A single bite warms both body and soul with its rich umami.■ Chilled Fettuccine with North Purple Sea Urchin from WakasaA chilled pasta topped with generous amounts of North Purple Sea Urchin... The briny flavor of the sea urchin pairs perfectly with the saltiness... With a hint of sea bream and clam broth as a secret ingredient, the pasta is simple yet exquisite.■ Grilled Striped Horse Mackerel with Rice and Sweet Sake Vinaigrette from Mr. Fujimoto in EhimeThe aroma of the grilled fish, enhanced with lemongrass, is gentle... The semi-raw flesh bursts with rich umami... The balance of sweetness and acidity in the sweet sake vinaigrette complements the rich flavor of the red sea bream, creating a harmonious experience in the mouth... The concentrated flavor leaves a pleasant aftertaste.■ Black Abalone from Sado with Homemade Butter and Bamboo Shoots from Mr. Tsukahara in KyotoThe umami of the rich sea and the aroma of butter spread throughout the mouth... The bamboo shoots, infused with the broth's umami, offer a wonderful combination with their tender, sweet, and crunchy texture.■ Red Shrimp and Bisque with Freshly Baked Brioche from Mr. Hasegawa, a Fisherman from NagaiA truly unique dish! There’s nothing better than this! The aroma of charcoal, the perfect cooking, the sweetness of the flesh, and the delicious bisque create a soul-stirring experience... I believe this brioche was the best I’ve ever had... Dipping it in the bisque makes it even more exquisite.■ Crab Risotto from Ishiyo in KanazawaFor every 1 go of rice, there’s 1.6 kg of crab, topped with the thickest legs, creating an incredibly luxurious risotto. The texture of the rice combined with the crab's umami... The seasoning is solely from the crab, showcasing its lively flavor... From the first bite, everyone falls silent, it was an unforgettable deliciousness.■ New Onion Mousse from Hamamatsu, ShizuokaCompletely free of any off-flavors, the natural sweetness of the onion and the acidity and umami of the tomato are concentrated... The smooth texture and rich flavor are simply moving.■ Neuro-Shime Tiger Puffer Fish from Mr. Fujimoto in Ehime, Today's PreparationAfter soaking in broth made from the bones, it is grilled again over charcoal... The aroma of the charred skin and the rich umami that bursts from it were excellent... The refreshing taste of the broth from the aquapazza pairs perfectly... I enjoyed every last drop.■ Sweet Summer Orange Granita from Mimatsu-en in ShizuokaSweet and sour... The aroma lingers in the mouth, leaving a hint of bitterness... Refreshingly delightful!■ Special Long-Term Raised Female Cow, 46 Months, "Special Tajima Beef" Grilled with White Asparagus from KoropokkuruPerfectly grilled to an exquisite level... The moment it enters your mouth, a rich aroma and melting texture spread... The balance of the overflowing juicy meat juices and sauce is exquisite... The asparagus adds plenty of umami... The subtle sweetness and smooth texture are irresistible.■ Angel Sound Mask Melon from Hamamatsu, ShizuokaThe moment it touches your mouth, the rich flavor and exquisite milky sweetness emerge... The melt-in-your-mouth texture is finely detailed... The mouth fills with rich sweetness and aroma.■ Cocoa Ganache and JellyA refreshing and tangy jelly extracted from the fruit flesh... The irresistible aroma and sweetness create a thick, rich flavor... The juicy, fruity sweetness and acidity create a wonderful harmony.■ Grass-Fed Jersey Milk Ice CreamThe freshly made ice cream is light and airy... The texture is incredibly smooth... The flavor of the eggs is quite rich... A hint of red sake aroma wafts through.■ Canelé and Cream Puff❶ Cream PuffThe freshly baked handmade ones are exceptional... The outer shell is crispy while the inside is satisfying... Filled with custard made from plenty of vanilla beans... When you break it in half, the creamy filling flows out... The nostalgic vanilla flavor melts in your mouth... With a smooth texture and just the right sweetness, it’s easy to eat... A cleverly crafted dish.❷ CaneléWarm and moist canelé with a crispy exterior and chewy texture... The rich flavor and aroma of butter, vanilla, and rum blend together... A lingering aftertaste fills the mouth... Pure happiness.■ Coffee Less

Encountering this dish in Roppongi will definitely change your perspective.First, the hairy crab.Its appearance is subtle, but the moment it hits your mouth, a rich flavor explodes.Each strand is packed with umami, and with every bite, sweetness seeps through.The risotto underneath is a game-changer, absorbing all the crab's essence.The design of "making sure nothing goes to waste" is truly impressive.Next, the shrimp nigiri.The cooking is absolutely perfect.It's juicy and pops in your mouth, yet the core is tender and almost rare.The balance of toasty flavor and sweetness is beautiful, leaving a surprisingly long aftertaste.And then, the uni pasta.This is the peak.It's rich yet not heavy.The creamy uni clings to the noodles, melting effortlessly on the tongue.The seasoning is exquisite, keeping it interesting until the very end.With every bite, it tempts you to think, "I can still go on," making it dangerously addictive.Overall, it’s not just about having good ingredients,but the careful calculation of how to present them.The experience is completed in a tranquil space, savoring the moment with a glass of wine.For those days when you want to enjoy truly delicious food in Roppongi, this place ranks high. Less

I don't think there's another restaurant that pursues delicious food as rigorously as this one.You can feel the deep commitment in every aspect, from the ingredients and cooking to the service, knife skills, and course composition.I have hardly ever experienced such a delicious restaurant.It was truly delicious.Thank you for the meal.-----------------------------Thank you very much for reading until the end.I am incredibly happy with all your "follows," "likes," and "saving the restaurant."I look forward to your continued support.--------------------------- Less