il AOYAMA
2024.03 & 10 dinner
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十勝ロイヤルマンガリッツァ豚肩ロース
フランスのプロヴァンス地方シストロン産仔羊ロース
豊川の北川さんの朝採れグリーンアスパラ
Tokachi Royal Mangalica pork shoulder loin
Sisteron lamb loin from France Provence
Green asparagus picked that morning by Kitagawa from Toyokawa
バニラジェラート
紅茶と赤ワインのソース
愛知県新城市作手高原産「寒熟」のソルベ
Vanilla gelato
Black tea and red wine sauce
Sorbet of ‘Kanjuku’ strawberries from Sakute Plateau, Shinshiro City, Aichi Prefecture
栗のアイスクリーム
和三盆と茨城の利平栗の粉末
Chestnut ice cream
Wasanbon and Ibaraki Rippei chestnut powder
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「il AOYAMA (イル アオヤマ)」is the celebrated introduction-only Italian fine‑dining restaurant led by Chef Aoyama Naoyuki (青山直之), now located in Higashi‑ku, Nagoya. Since its opening, it has emerged as one of the city’s foremost Italian dining experiences, and was awarded one Michelin star. It underwent a thoughtful relocation and renovation in January 2024 to its current site.
Chef Naoyuki Aoyama crafts a singular fusion of Italian technique and Japanese sensibility. His approach is deeply ingredient‑led: he sources the finest seasonal produce, from Mikawa Bay clams to locally grown vegetables, often selecting them personally to ensure top quality. His cooking combines delicate restraint and bold flavor—such as house‑made pasta adjusted to complement each sauce, or fine seafood and cured meats—while respecting both Italian tradition and Japanese nuance.
Chef Aoyama’s open counter kitchen and carefully curated space—featuring simple walnut wood and artisan tableware—reflect his philosophy of craftsmanship and hospitality. The result is a refined, intimate dining experience where every element, from ingredient to presentation, conveys a harmonious balance of culture and taste. It’s one my favorite Italian restaurant in Japan.
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