This is the new restaurant of the renowned master, Chef Hidaka. Despite turning sixty, he closed his shop in Hiroo and relocated to Aoyama. Not only did he move to a larger space, but he also renovated it, showing his dedication and passion. The restaurant is located in a beautiful building facing Aoyama Street, with a serene atmosphere perfect for fine dining. I visited on the first day of the relocation, and the amount of flower bouquets received was incredible. Chef Hidaka himself mentioned that he had initially declined flowers, but seeing them made me realize the depth of his achievements over the years. Upon seating, there were flowers and new onions, which were used in the amuse-bouche - showcasing various cooking methods like soup, chips, and focaccia. The appetizer was scallop carpaccio with various vegetables as accents. The warm appetizer was white fish fritters with spring cabbage and caper sauce, which was delicious. Next was clams with white asparagus in a creamy sauce. The squid ink pasta featured firefly squid from Toyama Prefecture, complemented by mountain vegetables. The second pasta dish was spring cabbage pasta, a cute and seasonal creation. The signature dish, Aqua Pazza, remained consistent in its comforting taste. The dessert was orange bavarois, balancing a refreshing aftertaste with a satisfying finish. The cuisine has a different vibe from the Hiroo days, showcasing the master's determination to create something new even after turning sixty.

In the midst of a foolish vacation spent eating only Chinese and Italian food for four days, there is one more day off. A restaurant featured in the December 2020 issue of the popular magazine "dancyu" caught my attention. This Italian restaurant, which has been in operation since 1990 in Nishi-Azabu, then moved to Hiroo, and has been operating in its current Aoyama location since 2017, is considered one of the veterans in the Italian cuisine scene. Their signature dish, Aqua Pazza, has been a highlight since its opening. The food was delicious, especially the fried conger eel and the spaghetti with white clams and zucchini. The wine pairings were surprising and complemented the dishes well, at a reasonable price. The overall experience was good, making it a restaurant worth considering for future visits. The menu included tomato gazpacho, squid carpaccio, fried conger eel, spaghetti with white clams and zucchini, sea bream Aqua Pazza, and dessert. The restaurant exuded a standard and classic Italian vibe, providing a sense of comfort and reliability. While it may seem a bit too mainstream or flashy for some, it is a great place for casual dining or meeting someone, with its spacious and sophisticated ambiance. Overall, it is a versatile restaurant that is suitable for various occasions, such as dates or casual lunches with a glass of wine.

Today's dishes: - Cold butter nut squash potage - Black sea bream carpaccio with seared skin, served with sauce made from clams - Grilled conger eel from Tsushima, flavored with wasabi, served with grilled eggplant puree and water eggplant salad - Tai (red snapper) and long onion tagliolini, served with Tai fish and kabosu peel - Kinmedai (splendid alfonsino) and clam acqua pazza - Shine Muscat and Kyoho grape dessert with mascarpone ice cream and Kyoho grape jelly - Focaccia and bread Drinks: - Espresso - Craft beer - Nero d'Avola and Nerello Mascalese from Sicily - Vernaccia di San Gimignano from Tuscany - Nero d'Avola rosé from Sicily - Sauvignon Blanc from New Zealand - Greco - Falanghina from Campania The restaurant serves Italian dishes using high-quality fish sourced in Japan. The grilled conger eel was particularly delicious, with a perfect balance of flavors from wasabi, grilled eggplant puree, and water eggplant. Overall, all the dishes were delicious and satisfying. Thank you for the wonderful meal!

Suddenly, I had a strong craving for "Acqua Pazza"! Once the idea took hold in my mind, I couldn't shake it off... (Acqua Pazza is an Italian fish dish). I realized that I had been to many Italian restaurants, but never really tried Acqua Pazza, or felt like having a lot of seafood. So, I got excited and decided to scout out a place with my friend. We followed the directions and found the restaurant on the second floor after climbing the outdoor staircase. The chef, Yoshimi Hidaka, belongs to the next generation after the first generation of chefs who trained in Italy, such as Toshiaki Yoshikawa, Tsutomu Ochiai, and Mamoru Kataoka. Chef Hidaka was deeply moved by the traditional dish of Southern Italy, Acqua Pazza, during his training and it became a significant part of his culinary career. We ordered the course with Acqua Pazza and also enjoyed some sparkling wine and wine. There was a surprise greeting from Chef Hidaka during the meal. After a few appetizers and pasta, the moment of truth arrived - the Acqua Pazza was served. The sea bream cooked in saltwater and olive oil was tender and delicious, but the cloudy soup was the real star. It was so flavorful that it brought tears to my eyes. The broth, infused with the essence of the fish head and bones, was simply divine. I even ended up soaking up the soup with bread, it was that good! The Acqua Pazza truly stole the show with its rich flavors. However, despite the amazing food, the ambiance felt a bit lacking, almost like the Acqua Pazza had overshadowed everything else in the restaurant.

All dishes are delicious and the portion sizes can be adjusted according to individual preferences, which is much appreciated. The chef is friendly and goes around to each table to chat and even takes photos together. The prices are reasonable for the quality of food. I definitely want to go back!

When you climb up to the second floor of a lovely building resembling the stylish cafes in the Omotesando area, you will find a very nice Italian restaurant. As you enter, you will see various awards displayed, creating a bright and open space. Starting with pumpkin soup, followed by the carpaccio, anchovy Genovese, and finally the main dish of Acqua Pazza, the sauce was full of the scent of the sea and very delicious. The melon dessert at the end was subtly sweet and perfect for summer. Thank you for the wonderful experience!

Aquapazza was a luxurious dish where you could really taste the flavors of clams, sea bream, and dried tomatoes. The service included a fun presentation where the staff would actually cut a large fish in front of the customers. The pasta had a firm texture with a white mill shellfish and zucchini puree, giving it a satisfying al dente feel. The main meat dish was tender beef with a rich flavor that was enhanced by the aroma of brown mushrooms and truffles. Chef Hidaka also made rounds to the tables, engaging with customers and explaining the dishes. I would definitely like to visit again.

"I went to 'Ristorante Acqua Pazza,' one of the 'Italian 100 Famous Restaurants,' for my 100 famous restaurant tour. The restaurant is located about a 3-minute walk from the A1 exit of Gaienmae Station, towards Omotesando, on the second floor of a stylish building. The interior is spacious with many table seats. I arrived on a Tuesday around 12:50 pm and quickly got a seat as there were a few available. I ordered the pasta of the day, 'Fried Eggplant and Ricotta Cheese in Tomato Sauce,' with a side salad. The salad was served with a small focaccia bread, and it was delicious with fresh and crunchy vegetables and a light Italian dressing. The pasta arrived in about 10 minutes, and it was a good portion size with al dente noodles and a flavorful tomato sauce with fried eggplant and melted ricotta cheese. The dish was priced at a reasonable 1500 yen, considering the quality and location. The staff were attentive and provided excellent service. I highly recommend this restaurant for a visit when in Gaienmae or near the Jingu Stadium. It's suitable for various occasions, whether it's a girls' night out, a date, or like me, a solo lunch!"

I visited the famous Chef Hidaka's restaurant. He is very active on platforms like YouTube. He personally brought us the final dessert and was very friendly. The fish dishes, especially the Aqua Pazza, were delicious. The set menu included chilled butternut squash soup, sea bream carpaccio, clam sauce, hamo fritters with ricotta cheese, Amatriciana/Zucchini pasta, grilled pork, and Aqua Pazza. We mentioned that we wanted to share the main dish, so they served it already divided for two people.

The tiramisu was amazing! I want to eat more! The rest was just delicious. Just. - Appetizer: Vinegared fish - Today's appetizer: Yellowtail or amberjack carpaccio - Pasta (choose from 3 options): Octopus arrabbiata - Palate cleanser: Peach sorbet - Today's dessert: Tiramisu - Coffee & petit fours: Coffee and small jelly

The corn soup at Aqua Pazza was delicious, and it was great to see Chef Kawai who made it. It had been 2 years since I last visited. Of course, even if you follow the recipe, it won't taste the same (lol). The course meal was as good as always. I visit various restaurants, and although the prices are high, I think it's a good value for the quality. I will definitely come back again.

I used the lunch course at Pranzo B. Among the courses, the fish dishes were particularly delicious, especially the sautéed red snapper and red sea bream aqua pazza. The sauté had a strong butter aroma, and the acidity of the capers paired perfectly with the potatoes. The fish was sourced from a reliable supplier in Chiba prefecture, and the quality was high. The aqua pazza was simply delicious. The service was also good, and it was a satisfying course.

- Pasta set for 1500 yen includes 2 appetizers and a choice of 2 pastas. - The restaurant has a large private room without a counter, perfect for business dinners. The spacious floor exudes a luxurious atmosphere, although it might be pricey at night. The staff, although not all veterans, are polite. - Mixed vegetable salad with a generous portion, well-balanced with leafy greens, fruits, and root vegetables, dressed in elegant olive oil. - Served with focaccia. - Eggplant and ricotta cheese in tomato sauce, with a refined taste. The pasta itself is delicious, cooked to perfection. - It seems popular among groups, and for 1500 yen, the quality and quantity are worth it. Overall, a satisfying and delicious meal.

I had been wanting to visit this restaurant as it has been selected as one of the top 100 restaurants. I had a pasta lunch with a friend when I happened to be in Omotesando. The dishes from appetizers to desserts were delicious, visually appealing, and the tableware was also lovely. By 12 o'clock, the restaurant was almost full, showing its popularity. I would love to visit again!

The restaurant's specialty is reflected in its name "Aqua Pazza." The chef was drawn to the simplicity of dishes made with seawater and tomatoes, and adapted them for a Japanese audience. The restaurant has been in business for nearly 30 years, starting in Nishi-Azabu, then Hiroo, and now in Aoyama. The space has around 60 seats and provides a calm atmosphere. They are particular about their ingredients and have been certified as an organic restaurant. The asparagus fritters were delicious as well. It's a place where you can confidently invite people for business meetings or special occasions.

I had the recommended pasta with shirasu for lunch at a pasta restaurant called "Shun." The shirasu was larger than I expected, giving it a satisfying texture and delicious taste. The steamed vegetables were also very tasty, with a deep flavor that came out through the steaming process.

During a weekday lunch at 11:30, I casually went with a friend. I had called ahead this time, as we had been turned away before due to full capacity or long wait times. I love Aqua Pazza, so I often search for restaurants that offer it on the menu. We ordered Course B with Aqua Pazza and enjoyed it with sparkling wine. Although the portion was a bit large for me, the dishes from the cold cheese and prosciutto appetizer to the fried warm dish, pasta, Aqua Pazza, and tiramisu dessert were all well-balanced and delicious without being too oily or overly sweet. I definitely want to come back to try a different type of fish Aqua Pazza next time!

I was recommended to visit here by an acquaintance, so my husband and I went for lunch. We tried Lunch Course B and were very satisfied with the portion size and service. We could choose one pasta and one main dish per person, so I chose the white fish oil pasta and the Aqua Pazza for the main. The Aqua Pazza changes daily based on the ingredients available, and that day it was sea bass. It had no fishy smell, and the flesh was tender. I'm glad I was told about this place! I would love to visit again!

This time, I visited with my parents from the countryside. Since reservations for 5 or more people cannot be made online, I called about a month in advance to make a reservation. We ordered the main dish course for 5500 yen, which included: - First bite: Chicken cooked in a low tone - Cold appetizer: Tuna with sauce - Carpaccio of Mebachi tuna from Miura - Warm appetizer: Asparagus fritters with Italian tartar sauce - Pasta: Salsiccia and Parmigiano cheese, smoked Warasa Puttanesca sauce - Main dishes: Aqua Pazza of golden snapper, roast beef of Japanese beef (+1500 yen) - Palate cleanser: Pumpkin gelato - Dessert: Tiramisu We also enjoyed sparkling wine, orange wine, Koshu white wine, bottled white wine, and bottled red wine. Everything was delicious, but today's Aqua Pazza with golden snapper was particularly good with just the right amount of fat and served as a whole fish. The dried tomatoes were sweet and delicious. The chef also came around to our table occasionally, showing great hospitality. I would love to come back again!

I visited for lunch on a regular weekday. I was able to dine alone, and I chose the pasta set for great value at 1,500 yen, with today's pasta being Spaghettini with homemade sausage and Parmigiano cheese. I chose the warm vegetables for the appetizer, and it came with focaccia. The vegetables were delicious and the pasta portion was generous with flavorful ingredients. You can also add drinks and desserts for an additional fee. Some people were enjoying the lunch course, and the overall atmosphere was calm. The service was attentive and pleasant.

The staff members were all very polite and provided excellent customer service. They confirmed our preferences and made recommendations for dishes and wine, allowing us to have a wonderful time. The dishes prepared by professionals should be experienced in the restaurant.

Aquapazza Restaurant, located a 2-minute walk from Gaienmae Station and a 10-minute walk from Omotesando Station, offers an Omakase course for ¥13,000. The menu included: - Amuse-bouche: Carpaccio of golden snapper from Chiba's Chikura City - Sautéed white asparagus - Bigoli pasta with sakura shrimp - Aquapazza of red snapper from Chikura City, Chiba - Dessert: Buntan citrus with mascarpone and baba The amuse-bouche was a pork rillette, rich in meaty flavor. The carpaccio of golden snapper was particularly impressive, with a sauce made of clam broth, rice oil, and yuzu. The white asparagus was sautéed with a classic hollandaise sauce made with egg and vinegar. The bigoli pasta with sakura shrimp was unique for using only sakura shrimp, giving it a strong shrimp flavor. The Aquapazza of red snapper was beautifully presented, with the head portion skillfully divided among the diners. The dessert was a delightful combination of buntan citrus, mascarpone, and baba, topped with a rum-like non-alcoholic sauce. Overall, the atmosphere was relaxed and the seating spacious, allowing for a comfortable dining experience. The variety of herbal teas available for after-dinner enjoyment was a nice touch. A great place to enjoy a meal without feeling too formal.