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
We use cookies on this site to enhance your user experience.
