Ao Nishiazabu

Japanese food or French food ... Non-genre restaurant "Ao". The location is along Roppongi Dori, which is a walk from Roppongi Station toward Nishi-Azabu. It's a perfect location to call it a hideaway restaurant. Only the counter has 8 seats in the store. It is now a hot topic from Gourmands. Have a luxurious dinner at the premium seats that rotate once a day! The chef studied cooking at a French restaurant in Ebisu, then went to mainland Italy to study authentic Italian cuisine, and after returning to Japan, he worked at bistro and membership restaurants. "I experienced cooking in various genres, and I thought," What is your taste? "The question. I launched" Ao "to express the answer in a course meal" (Minemura). Mr. Minemura's commitment to cooking begins with "Japanese kitchen knives." Thin blades, Yanagi blades, Deba blades ... There are a lot of fine Japanese knives that look like they are used in Japanese restaurants. When asked why, "Japanese knives are sharp and can bring out the pure taste of ingredients. If you cut with a knife that does not match the ingredients, the cells of the ingredients will break, and miscellaneous taste, bitterness, extra spiciness, etc. will come out. Because it will end up ... " Indeed, I admire the intention that "Ao" cooking begins with cutting the ingredients. There is also a pairing course, which mainly proposes wines and champagnes from France, Germany, the United States, etc. according to the taste of the sauce. There is also a half pairing course, so those who want to enjoy pairing with a small amount are also safe. And surprisingly, it offers a surprising bottle for the price of the pairing. Rumor has it that "Opus One" will be released lightly. It's a pretty premiere with only 8 seats, but you'll surely find a taste you've never met! Please take the opportunity to sit at this counter where you can enjoy dishes that do not belong to any genre. 【menu】 ▼ Course Random 23,000 yen ▼ Drink Pairing 18,000 yen Pairing half 9,000 yen In addition, there are glass wine, soft drinks, etc. * The information contained in this article is as of the date of publication. In addition, all prices are tax and service charge not included.

We are really satisfied with the course, as we are pursuing to make the best use of the ingredients and eat even more deliciously! There are many potions on each plate, can you eat it? Even if I'm worried, it's delicious, so I ended up in a melancholy and finished eating. Everything from the start to the end is the leading role, and the side attached to each item is also a supporting role that complements the main material. I thought it would be too heavy for the all-star course, but I was able to eat it deliciously with a well-balanced composition! I can't say much because it's a cliché, but I want to enjoy seasonal ingredients every season!

instagram: 66shuki Twitter: 66shuki TikTok: 66shuki Innovative [Ao] Nishiazabu Innovative French Ao in Nishi-Azabu, which opened in January 2020 and has already become extremely difficult to book. There is a store on the 2nd floor of the building near the Nishi-Azabu intersection, which is less than 10 minutes on foot from Roppongi Station. When you climb the white spiral staircase, you will find a large blue logo next to the door, which is easy to understand. The inside of the store is an open kitchen with 8 dark brown counter seats. You can see the charcoal-fired meat in front of you, and you can see the arrangement, so it's a fun space with a live feeling. The owner chef Minemura's cooking is a dish that brings out the best of the ingredients themselves by elaborately preparing the ingredients without using salt. No fermented foods such as soy sauce or miso are used, and by devising the cooking of vegetables and meat, the taste and depth of taste are produced. Mr. Minemura himself is also inefficient in French and it takes time to cook, but it is also cool to see him devoting himself to cooking if he wants to work with it! There is no doubt that Ao's dishes will fill you up with a very satisfying amount of all the horn potions. It was the best eating experience! ◆ Consomme of nerve tightening from Koichi Akashi A soup stock that is 1 kg up from the head and bone of a conger. Start with an elegant consomme that is not too thick and has a rich soup stock! ◆ Cold federini of Karatsu red sea urchin and Aomori Kita purple sea urchin Aomori Kita purple sea urchin is sweet without alum, and Karatsu red sea urchin is rich and fragrant! The taste of the soup stock in al dente is often entwined with Federini, and the rich taste of the two types of sea urchin is the best! ◆ From Hamamatsu Seirin Iwao Oyster Meuniere I've never seen a big rock oyster procured from Hamamatsu's popular Japanese food, Seirin! After burning at low temperature, remove the odor and lye and saute only the surface. Vinegar sauce using tomato and champagne has acidity and umami and goes well with rock oysters. Rock oysters are medium rare, creamy and pudding pudding! ◆ From Hamamatsu Seirin with Akaza Shrimp Bisque This is also from Seirin. Akaza shrimp is charcoal-grilled and has a fragrant flavor. Is it so rich by cooking using only the ingredients? Bisque, who was surprised, simmered his head, shells and hands in flavored vegetables and water from the Shirakami Mountains for 6 hours, and of course did not use salt. The richest and most delicious bisque in the past is even more delicious when attached to bread. ◆ Horsehair crab risotto from Kushiro Use 3 cups of live horsehair crab 500g up! The risotto is rich and tasty with the soup stock and miso taken from the shell. A risotto where you can fully enjoy the flavor of the shell, the sweetness of the aftertaste, and the hairy crab that still contains the loosened meat with only the taste from the crab. ◆ Abalone from Ohara, Hokkaido Jet Farm Green Asparagus, Homemade Butter Meuniere with a large abalone with homemade butter. Jet Farm Green Asparagus is soft and sweet to the core. It's best to eat a bucket kneaded with buttermilk and flour with abalone sauce. I am very satisfied with the chewy and plump abalone. ◆ Shimabara Dolce Dream Dolce dream soup with sweet corn. Steam at 85 ° C for 30 minutes and take the trouble of pulling the soup stock for 1 hour. Creamy, rich and sweet without using cream or dairy products. The sourness of the fruit tomato jelly is good. ◆ Nerve tightening nine pictures from Goto archipelago fresh fish shop Today's tailoring, snap peas of Hida Takayama Higashi Farm Kue is baked in a frying pan, boiled in bouillon, and charcoal-fired to trap the flavor of the roasted meat. The skin is crispy and fragrant, and goes well with soup. The sweet snap peas are sweetened by the heat of the rich, clear soup. ◆ Soldam Granita Granita with seasonal fruits and retouched before steak. ◆ Ueda Livestock Tajima Gen's charcoal grill, Koro-pokuru village Akagi's white asparagus Tajima Gen, which has the highest quality of fat among Kobe beef and is expensive! It is characterized by its low melting point and strong umami. A steak that is packed with the skills of Chef Minemura, who burns the sirloin core for 2.5 hours. The reason why I smell the fat on the tongs when I burn it many times is because I have confirmed that the lye and miscellaneous taste of the meat have been removed first. After removing the excess part, turn on the heat firmly to condense the flavor. Enjoy the delicious taste of Tajima Gen's fat and meat with a wonderful fire! With sauteed white asparagus. It's a teriyaki sauce made from Tajima Gen's meat, so it definitely goes well with the meat. ◆ Tajima Gen Curry Tajima Gen's sneak meat curry on consomme rice. This curry was also amazing! Curry roux because 200g of Tajima Gen's beef was melted luxuriously for one person. By devising how to stew and bake meat and vegetables without using soy sauce or miso, a curry that brings out the flavor without relying on the seasoning of fermented foods is realized. ◆ Okayama jersey milk ice cream Okayama Hiruzen Jersey Milk ice cream with a strong milky feel! ◆ Drops at the time of pudding of eggs of Tanaka Shinba Rich and firm eye pudding! The pudding filled with the rich flavor of eggs and the mango of the finest drops are also sweet and delicious. ◆ Small sweets & coffee The course ends with freshly baked cream puffs and herbal tea. Innovative French that makes you feel full again! Tonight's blue dining table ◆ Consomme of nerve tightening from Koichi Akashi ◆ Cold federini of Karatsu red sea urchin and Aomori Kita purple sea urchin ◆ From Hamamatsu Seirin Iwao Oyster Meuniere ◆ From Hamamatsu Seirin with Akaza Shrimp Bisque ◆ Horsehair crab risotto from Kushiro ◆ Abalone from Ohara, Hokkaido Jet Farm Green Asparagus, Homemade Butter Hokkaido Jet Farm Sari Ohara No. 7 ◆ Shimabara Dolce Dream ◆ Nerve tightening nine pictures from Goto archipelago fresh fish shop Today's tailoring, snap peas of Hida Takayama Higashi Farm ◆ Soldam Granita ◆ Ueda Livestock Tajima Gen's charcoal grill, Koro-pokuru village Akagi's white asparagus ◆ Okayama jersey milk ice cream ◆ Drops at the time of pudding of eggs of Tanaka Shinba ◆ Small sweets & coffee ◆ half pairing (260ml) 12000 yen

There is a review of yakitori shop, but it is not here I will have French that makes the best use of the material. I think women will be confirmed because there is a lot of volume. Please note that the entrance is on the main street side. Go up the spiral staircase and go upstairs Invite me for the first time in a long time and go to Ao. I had you attach half pairing to the course. The bisque of Akaza shrimp, which has a stable taste, is unbearable. The barrel crab risotto is luxurious! One or more cups are used for one person, and the concentration of umami is the best. White truffles and homemade butter are simple but wonderful dishes that make the most of the ingredients. I want to eat every day (laughs) This time too, I was completely satisfied with the volume. ・ Consomme of genuine conger from Ehime Fujimoto ・ How much cold salmon roe from Shiretoko ・ Fishing mackerel rice and Chinese amazake sauce from Koichi Akashi ・ From Mr. Hasegawa, a fisherman, with Nagai's Akaza shrimp bisque ・ Kobako crab risotto ・ White truffle and homemade butter ・ Paprika mousse from Hida Takayama Higashi Farm ・ Ehime Fujimoto's nerve tightening red sea bream Today's tailoring ・ Pear granita ・ Ueda Livestock Tajima Gen's charcoal grill Bito Agricultural product 2 years aged Kita Akari ・ Red cheek soup from Shizuoka ・ White truffle ice cream ・ Small sweets & coffee

Everything was delicious and I was impressed with the commitment to the ingredients ?✨✨ Is there a lot of volume? I thought on the way, The timing when the food comes out is very good I was able to eat deliciously until the end. I thought that it was really considered in various ways ??? I was happy to be eaten ❤️

It is difficult to see the entrance and go up the spiral staircase next to the bag shop. All start from 17:00. Ehime Fujimoto-san's nerve-tightening consomme-A consomme made from a consommé that weighs more than 1 kg. It's simple, but the flavor is concentrated and delicious. Yura Red sea urchin and Aomori Kita purple sea urchin cold Federini-I was shocked because the amount of Untan was too large. Federini, a clam broth, left a lasting impression on me. Meuniere of rock oysters from one color-cooked at low temperature. From Mr. Hasegawa, a fisherman, with Nagai's Akaza shrimp bisque-with simmered shrimp shells and head bisque, with bread domi baked just for this purpose. Rich and delicious. This is also simple but has a good concentration. A bite of Taiwanese tea Horsehair crab risotto from Eruption Bay-6/20 A dish that uses plenty of horsehair crab. Black abalone from Ohara with homemade butter-Homemade butter with Meuniere Takagamine Togarashi Shimabara Dolce Dream-Steamed corn at 85 degrees and fried potage with fruit tomato jelly in the middle From Sagami Bay fish people, today's tailored broad beans-simmered with charcoal, and aqua pazza with sky beans and semi-dried tomatoes Hayao Oishi's Granita-The so-called Plum Granita Ueda Livestock Tajima Gen Charcoal Grilled Kamo Eggplant and-Using Rib Core Ju Sauce Kamo Eggplant Grilled in Black Curry rice made with Tajima Gen's soup stock and demiglace sauce-It is said that about 200 g of beef is dissolved in 2 spoons. Kageyama-san's melon soup jersey milk ice cream-using angel sound melon. Tanaka Farm Egg Pudding-Peach Compote Skin and Franboise Sauce Freshly made cream puffs Herb tea There is a huge amount throughout. You can adjust it, but you can't eat it at all. Consomme, bisque, and the last cream puffs are impressive. All the others are cooked by making the best use of the taste of the ingredients, and the taste is certain. Looking at the food alone, I feel that the price is cheap, but personally I'd be happy if I could drink half the amount of wine. I think it's not innovative but close to the royal road of French.

[Welcome to the "Ao no Shokutaku" by a young genius chef who truly faces the ingredients (⑅ • ᴗ • ⑅) Tension explodes with a number of protagonist dishes! !! A series of impressions (๑ ́ ᄇ `๑)] ⁡ Extremely popular as the world's best Western restaurant First visit to "Ao" with a wish ⭐️ ⁡ Owner chef Kosuke Minemura studied cooking in French in Ebisu and learned cooking. In Italy, studying authentic Italian food, After returning to Japan, he has the ability to study at a bistro and a membership restaurant. ⁡ To express the answer of "What is your taste?" In cooking January 2020 Opened "Ao" in Roppongi. ⁡ It became a difficult shop to make a reservation in a blink of an eye, This time I was invited by a friend to open the door ♡ ⁡ The course begins in a special space with only 8 seats! !! ⁡ ——When using —— ⁡ Saturday dinner ⁡ --Use scene-- ⁡ With friends ⁡ --cost-- ⁡ ¥ 30,000 ~ ¥ 40,000 ⁡ ——Meal content—— ⁡ ▶ From Ehime Fujimoto-san, a consomme of nerve-tightening conger Take the soup stock with the head and bones of a conger that weighs more than 1.5 kg. A gem cooked with consomme with surimi added. The scent of conger comes out of the nose and has a very gentle taste (⑅ • ᴗ • ⑅) ⁡ ▶ How much cold Federini from Shiretoko How much can I not see the pasta ♡♡ How much is processed with Contrex, It's soaked in soup stock for about 5 minutes! !! Pasta with plenty of clam soup stock from Choshi ♡ With petit petit salmon roe and pasta full of umami The combination was godly (⑉¯ ꇴ ¯⑉) ⁡ ▶ From Akashi Takouichi Fishing mackerel rice and Chinese amazake sauce Akashiura Fisheries Cooperative called "Spanish mackerel" is promoting branding It's a Spanish mackerel for single fishing. Lightly smoked with homemade straw dried lemongrass, The fragrance is also very good, the skin is crispy and the body is moist (.ᵕᴗᵕ.) " The center of the body is in a half-life state and the burning is wonderful, The umami is condensed and plump and juicy (◍ ´꒳`) b The sweet and sour sauce and the umami of the Spanish mackerel match perfectly! !! ⁡ ▶ Fish person From Mr. Hasegawa with Nagai's Akaza shrimp bisque A really big Akaza shrimp is sitting down! !! !! It's full of flavor and sweetness (๑ ́ ᄇ `๑) The savory flavor of charcoal grill is good (´∀`) σ Rich condensed for 6 hours using shells, head, hands, etc. The bisque of Akaza shrimp has no miscellaneous taste, and the taste is condensed (´͈ ᵕ `͈) ♡ It is the best and most expensive when eaten with Akaza shrimp or homemade bread de mie ♡ ⁡ ▶ From Kyotango Uomasa Kobako Crab Risotto 200g uses as many as 10 barrels of barrel crab of a certain size. Flavored with crab shell, inner child, outer child, and body only. I wonder if the ratio of rice to crab is about "1: 1" ... Too luxurious risotto (* ´꒳` *) I really like the al dente of rice, The flavorful taste of barrel crab was the strongest (/// ω ///) ♡ ⁡ ▶ White truffles and homemade butter Made by combining the water and flour produced when making homemade butter Homemade bucket is unique! !! Homemade butter with a light taste and white truffles from Alba It goes very well and has a rich flavor (○ ・ ∀ ・ ○) ⁡ ▶ From Mr. Pheasant, the mousse of Akamanganji The mousse of Akamanganji from Hokkaido has a rich and deep sweetness. Very rich! !! I ate it for the first time ♡♡ With a jelly made from salt, 2 drops of vinegar and fruit tomatoes It's good to eat together for a refreshing taste! !! ⁡ ▶ Tightening nerves from Sagami Bay fish people Red sea bream Today's tailoring Grilled red sea bream eating crustaceans over charcoal After soaking in the soup stock taken from the bones of red sea bream, grill it over charcoal again. Fluffy and moist with a fragrant flavor (￣ ▽ ￣) ✧ But ... this is aqua pazza with soup as the main character ♡ In the golden soup, There is armillaria that can only be harvested once a year, The soft texture and the strength of the umami are felt to be stubborn. It is understandable that it is said to be the leading role (• ꙍ • ́) ✧ ⁡ ▶ Pear granita Granita with pear, champagne and sudachi. Natural sweetness with no unpleasant taste and as if you are chewing on the flesh The texture is the best for retouching! !! ⁡ ▶ Ueda Livestock Tajima Gen's charcoal grill Bito Agricultural product 2 years aged Kita Akari Chateaubriand that was slowly cooked over charcoal for 2 hours ♡ Soak in ribeye sauce and wasabi. Even though the course content is so voluminous It's not heavy enough to be eaten with high quality fat! !! Condensed umami, soft and juicy (´͈ ᵕ `͈) ♡ Kita Akari, which has been aged for 3 years under the snow, has also been burned for 2 hours. Impressed by the sweetness of the sugar content as if you were eating sweet potatoes ♥ ️ ⁡ ▶ Tajima Gen 100% beef curry For rice cooked with consomme taken from Tajima Gen thigh meat, Made by grinding deglazing with bones and muscles and adding shin meat Curry based on demiglace sauce. Don't underestimate the depth and richness ... it's delicious! ⁡ ▶ From Mr. Kageyama, melon soup The pulp and soup of the ripe melon "Tenshion" from Shizuoka prefecture. The sweetness is so strong that it is fresh and juicy! !! ⁡ ▶ White truffle ice cream Ice cream with white truffles in jersey milk ♡ Season with homemade white truffle oil ,. I didn't feel the aroma before eating, The moment you eat it, it spreads in your mouth and the flavor that comes out of your nose It's irresistibly delicious (/// ω ///) ♡ ⁡ ▶ Cream puff Freshly baked and squeezed cream puff ♡ The rich and thick cream and crispy dough are delicious! ⁡ To maximize the taste of the carefully selected ingredients I was able to meet the best gem with only the minimum amount of seasoning! For a variety of dishes where you can feel the skill, effort and commitment It was a series of impressions (⑅ • ᴗ • ⑅) ⁡ The shop you definitely want to visit (⑅ • ᴗ • ⑅) ◜ .. ° ♡ It was a treat (⑉ • ᴗ • ⑉) Thanks❤︎ " ⁡ ——Menu contents—— ⁡ ◇ ◆ Tonight's blue dining table ￥ 33,000 ◆ ◇ ◇ From Ehime Fujimoto-san, a consomme of nerve-tightening conger ◇ How much cold Federini from Shiretoko ◇ From Akashi Takouichi Fishing mackerel rice and Chinese amazake sauce ◇ Fish person From Mr. Hasegawa with Nagai's Akaza shrimp bisque ◇ Kyotango Uomasa's barrel crab risotto ◇ White truffle and homemade butter ◇ From Mr. Pheasant, the mousse of Akamanganji ◇ Sagami Bay From fish people Nerve tightening Red sea bream Today's tailoring ◇ Granita of pear ◇ Ueda Livestock Tajima Gen's charcoal grill Bito Agricultural product 2 years aged Kita Akari ◇ Tajima Gen 100% Beef Curry ◇ From Mr. Kageyama, melon soup ◇ White truffle ice cream ◇ Small sweets & coffee ⁡ ——Customer service—— ⁡ Chef Minemura's story is also fun and wonderful You can spend it. I am grateful that the sommelier also listened to various requests ♡ ⁡ ——Cospa—— ⁡ It's not cheap, but it's very satisfying! !! !! ⁡ ——Atmosphere in the store—— ⁡ Only 8 seats at the counter overlooking the open kitchen Luxury space ♡ The space between seats is a little narrow, but the space itself is wide! It's fun to see all the processes! !! ⁡ ——Revisit—— ⁡ ★★★★★ I want to win the reservation again ♡