Today I had a very delicious Italian meal. The needlefish, osetra caviar, capellini, and Loire white asparagus with bottarga salsa were all incredibly tasty. The giant white asparagus was particularly delicious. Next was eel with herb steam and fresh tomato, followed by lobster with fermented butter, tonka beans, and hairy crab with shepherd's purse and spring truffle. Then there was Kinmedai from Nemuro, butterbur sprout, bamboo shoot, and the scent of spring. A citrus sorbet was served before the Wagyu beef bistecca in Aroma Fresca style. Although it appeared almost raw, it was actually cooked at low temperature, sealing in the flavor perfectly. The dessert was tea sweets, followed by a delicious cappuccino. It was amazing.

Hello, everyone, I am your food servant "Solitary Gourmet" ♬ It's hot, so let's take the underground from Ginza Station to the restaurant. Oh, I didn't know that the underground from Ginza Station towards 1-2-chome was so cute with tiled floors like this. Cute! Oh, here it is, wow, the parfait photo inside the escalator looks delicious... We're going up to the 12th floor. Oh, I took the wrong turn, the right turn is for the more affordable side of the same store, so I'll go left twice. Ah, as always, the chandelier looks like cute bubbles. Each one must be hand-blown, right? It's nice! Me: "Hello, I have a reservation for 12 o'clock, Solitary Gourmet ⭐︎." Staff: "Welcome, we've been waiting for you. Please follow me." Good, I got the seat at the end as requested. Feeling fancy ♪( ´▽｀) Seat selection is crucial in any restaurant, but especially in this one. In Ginza "Aroma Flask," for a date, the window-side center seat is the best, you can focus on your own world while looking at the view from the window. Oh, the window-side center seat at Ginza "Ginza Aster Main Store" is a classic choice for a Chinese date, isn't it? You can be seen perfectly from the main street, so good grooming is a must (if you're looking for a good tailor, feel free to contact me on LINE.), but I'm sure all my followers will be fine, just like that. Next, the seats at the entrance on both ends are good, the azaleas are nice at this time of year. These end seats allow you to see the whole place, including the lovely chandelier on the ceiling, and since there's no one behind you, it's great for someone like me who feels like Golgo 13 in a date/business meeting. I personally don't like the window-side end seats, there's a sense of pressure with the window and plants on both sides. After thinking for 3-4 seconds, I looked at my seat and the staff was waiting for me to sit down, so I took my seat. Staff: "Welcome, can I get you something to drink?" Me: "For now, I'll have sparkling water. I'll make my choice while you bring it." Staff: "Certainly." *Tuk tuk tuk.* I took a sip of the sparkling water. Ah, delicious, a moment to relax! Staff: "Great, what would you like to drink?" Me: "I'll have a non-alcoholic drink, and I'll have a Spumante (Italian sparkling wine), I like it rich." Staff: "Certainly." So, I got the non-alcoholic one, Duuk, and I got my favorite Italian sparkling wine, "Cadelbosco." Yay, cheers! (*´∀`)♪ As always, it's delicious, when it comes to French sparkling wine, it's only Champagne, and when it comes to Italian sparkling wine, I usually only have Prosecco, but I also like Franciacorta. The Prosecco Hills became a World Heritage Site a few years ago, so just like the Champagne region, if you're a fan of sparkling wine, it's good to visit the Dolomites (Switzerland) or Venice (Italy) someday. In Europe, it's better to travel not just "point" by point in spring or fall/winter, but "area" by area. Staff: "Here, please enjoy this with your drink. It's olive fruits with seeds." Huh, they brought out olive fruits with seeds as a snack ∑(ﾟДﾟ) Me: "Thank you. Oh, but, could you please cut these? (I don't want to make a woman take out the olive seed at such a high-class restaurant, so) Please remove the seeds and make it easier to pick with a toothpick. Just cut them, please." Staff: "O-Okay." Oh, my followers, I ===========

I visited this restaurant for lunch after a year. There were only three groups at the same time, creating a quiet atmosphere. I started with a drink, opting for sparkling water instead of alcohol to fully enjoy the flavors. The first dish was a cold capellini pasta, which was refreshing and had a delightful truffle aroma. The second dish was striped jack cooked in a way I rarely have it, as I usually eat it raw as sashimi. The third dish was clams with thick, flavorful clams and sweet eggplant in a delicious broth. The fourth dish was spaghetti with a perfect match of sweetness from sake and bitterness from karasumi. It was the best dish of the day and I would love to have it again. The fifth dish was another pasta with the sweetness of corn and tender meat. The sixth dish was eel, which I apparently had last year but had no memory of. However, the eel and mashed potatoes paired perfectly. Finally, I had wagyu beef, likely the zabuton cut, with a crispy exterior and tender, flavorful interior. The amount of fat was just right. The service, atmosphere, and overall experience were excellent, and I would love to come back again.

<Lunch> Menu Profumo (13,915 yen) + Main dish changed to Japanese beef (1,815 yen) 《 Course Contents 》 - Capellini Burrata Summer Truffle Cheese removed. Cold pasta Capellini (thin pasta) with a Vichyssoise-style cold potato sauce. Enjoy the fluffy aroma of pancetta. - First bonito Fresh tomato Shiso flower Bonito carpaccio with a smoky scent. Served with sweet and sour tomato sauce and scallions, sprinkled with shiso flowers for a refreshing finish. - Young ayu Tade Seasonal vegetables Young ayu fritters with a refreshing and acidic herb sauce. Asparagus is also grilled to perfection. - Caspian Sea trout Yellow chives Karasumi Thin pasta called Tagliolini with generous sprinkling of karasumi powder. The stingray is steamed moist and tender with herbs. Personally, this was the best dish among all. - Potato Ravioli Basil flavor Short pasta filled with potato paste. Tossed in a rich basil sauce. - Grouper Fresh tomato New lotus root Using bigscale pomfret. The skin is grilled crispy and fragrant using a cooking method called "poêlé". Served with lotus root chips and grated lotus root. Topped with tomato paste. - Citrus sherbet Palate cleanser. Lemon and passion fruit sherbet. - Premium Japanese beef Pré Vert Seasonal vegetables Japanese beef steak cooked slowly at low temperature for 1 hour to make it tender and juicy. Served with mustard chopped with aromatic vegetables and grated onion soaked in Oita prefecture's ayu fish sauce. Seasonal vegetables include edible carrot leaves, roasted onion beard, and young corn. - Today's dessert Mango pudding jelly infused with Moscato D'Asti, an Italian sweet wine, and a herb with a grapefruit-like aroma. - After-meal drink Assortment of marshmallows, fresh chocolates, almonds, etc. It was a wonderful time, and it was nice to be able to talk to Chef Harada before leaving. Thank you for the meal.

I have never been able to recommend a good restaurant in Tokyo before, but from now on, I will definitely recommend this restaurant. I have dined at their sister restaurant, Sama Amavirle, before, but I did not feel this level of joy. Every dish here is simply delicious. I think the cost performance is also high. Let's go again.

The remaining Italians seem to be playing a casual game towards completing the Michelin list. Their hospitality is always lower compared to the French, which is a bit of a concern. I do enjoy the variety of dishes and wines, but many of the Italian restaurant owners have a strong personality. On the other hand, the French restaurants have a grand atmosphere and excellent service. The farewell at the end was even better than the service - Thank you for the delicious meal!

It was delicious, but it did not exceed my expectations. I believe there are other restaurants in the same price range that offer more surprises. It is a safe choice with a convenient location, suitable for business meals. The atmosphere of the restaurant is lovely.

Aroma Fresca is located on the 12th floor of the building right in front of the 8th exit of Ginza-itchome Station on the Yurakucho Line. I visited the restaurant today to celebrate a family anniversary. As soon as you exit the elevator, the staff will greet you and guide you to your table. We ordered drinks and made a toast. They had a wide variety of alcoholic and non-alcoholic beverages. The staff provided detailed explanations orally about the menu items. The menu included one vegetable dish, two pasta dishes, three fish dishes, one meat dish, dessert, and tea sweets. Each dish was meticulously prepared and delicious. The staff provided excellent hospitality throughout our visit, and we had a very satisfying experience overall.

Location: About a 10-minute walk from Ginza Station Price: Course menu 20,000 yen + Wine pairing 9,000 yen + Champagne, additional charges, and service tax = 48,500 yen per person Atmosphere: The interior is beautiful and reminiscent of a small, cozy wedding venue. The distance between tables is good, making it comfortable. Service: The service is top-notch, as expected from a high-end restaurant. However, there was a misunderstanding regarding an additional dish of white truffle risotto, which was not served as expected. Course: The ingredients are of high quality and show attention to detail, but for the price, it felt somewhat lacking compared to other high-end restaurants. Highlights: - Olive oil with rose aroma - Amberjack liver with caviar and capellini - White asparagus with salsa bagnet - Steamed conger eel with fresh tomato sauce - Grilled king crab with grapefruit - Fried softshell turtle with green sauce - White truffle risotto - Japanese sea bass with wild herbs - Wagyu beef bisteca - Cheese formaggi (optional) - Additional pasta dish (complimentary) - Dessert selection (apple mille-feuille and strawberry with cotton candy) - Tea sweets and cafe latte Overall, while the experience was enjoyable with some standout dishes, the overall value for the price paid left something to be desired.

Aroma Fresca = Michelin ★ = Jobchuen = Chef Harada, it was my first time visiting and I experienced truly exceptional dishes. 1. Seating: The restaurant is located in the heart of Ginza, on the top floor of a building with tables arranged in a graceful arc. Despite the lack of partitions, there is a sufficient distance between tables, which is quite impressive. 2. Atmosphere and Service: The luxurious space with elegant interior design creates a high-quality atmosphere. The service was also polite and attentive. It was the most upscale Italian dining experience I've had so far. 3. Taste: The lunch course consisted of one option, and I upgraded the main course to beef. The menu included 2 types of pasta, 4 fish dishes, 1 meat dish, and dessert, all of which were outstanding. Each dish conveyed a consistent philosophy of cooking. The Capellini was devoured in one bite, the sashimi was thick and juicy, and the caviar was so light and delicious. The perfectly cooked creamy whitefish nestled beneath crispy kadaif was a revelation. The potato wrapping the swordfish was crispy and the texture and flavor combination was amazing. The main beef dish had a balanced meaty flavor that left me impressed. The dishes stimulated all the senses, sometimes gently embracing them. The special 2-hour experience ended too quickly. 4. Price: It cost about 20,000 yen per person, but considering the exquisite space and flavors, it was reasonable. 5. Overall Impression: Each dish today had elements that evoked the feeling of spring, and as I savored them, I felt the strength of life and a sense of being truly alive. It stirred something warm in my chest, and I felt like tears might come if I let my guard down. It was a meal that gave me the power to live. Thank you for the wonderful experience.

After 10 years, I revisited Aroma Fresca and was once again captivated by their potato ravioli and warm salad with king crab. I tried to recreate it at a local restaurant, but it wasn't perfect. I decided there was no choice but to go back to Aroma Fresca. The menu for the day included caviar with mascarpone and cavatelli, Shanghai crab with foie gras and Sambuca, grilled king crab with grapefruit Aroma Fresca style, Hattori turtle pond green turtle, yellowtail and rapeseed with tagliolini, ravioli with potato and basil paste, hirasuzuki and vegetables, citrus sherbet, short-horned beef fillet with red wine and grated radish, and a surprise dessert. Not a single detail was overlooked, and I want to send my compliments to the chef who was busy shuttling between the dining floor and the kitchen to check on the food. I will definitely be returning, and it seems like I have a dining companion confirmed as well. Exciting! 😊

✳️ Aroma Fresca @ Ginza has a very bright and elegant atmosphere, with spacious seating and a luxurious feel. I had the 14,000 yen lunch course, starting with a toast of sparkling wine and olives. The first dish was cold capellini with red shrimp and karasumi, topped with sudachi foam. It was a small but delicious dish. Next was rare grilled octopus with gaspacho sauce, anchovies, and celery, which was fresh and flavorful. The bread selection included ciabatta, baguette, and sesame cheese bread. The fried eel with autumn truffle flavor was crispy outside and fluffy inside, with a nice truffle aroma. The peach quattro formaggi pasta had a unique texture like udon and a delicious bacon and cheese sauce. The beef and grilled corn spaghetti had a strong meaty flavor, but could have been sweeter. The eel skewer with red wine sauce and mashed potatoes was a surprising fish dish. The citrus sherbet was rich and refreshing. The grilled local chicken with devilish sauce was thick and rare, with a tasty sauce and unique accents. For dessert, I chose the coffee jelly with gelato and white chocolate, which was a delightful treat. The meal ended with a mini dessert platter with coconut meringue, guimauve, chocolate, and biscotti. Overall, the multiple courses and relaxed atmosphere made for an enjoyable dining experience.

I'm usually not interested in what is commonly referred to as Christmas dinner, but this year I decided to visit the highly acclaimed "Aroma Fresca" for a special dinner on the 23rd, 24th, and 25th. The menu included Osetra caviar with green onions and mascarpone, Shanghai crab with foie gras and sambuca, Sendai beef with radicchio and Kinzanji miso, lobster with apple and Shikoku seaweed, black truffle with Mondor and caramelized onions, scallops with female kaji wood, clams, and Seigoin turnip, apple sorbet, Akita soap bubble, softshell turtle soup with crispy rice, and Tochigi strawberries with "Skyberry", pistachio, cotton candy, white truffle semifreddo, and Amazon cocoa for dessert. Each dish was described in detail, highlighting the flavors, textures, and presentation. The reviewer expressed great satisfaction with the meal, particularly enjoying the caviar, lobster soup, Sendai beef, and white truffle semifreddo. The overall experience was described as delightful and satisfying.

Dinner is only available as a 20,000 yen chef's choice course. You can upgrade to the Aroma Fresca specialty Wagyu beef steak for an additional 1,000 yen. With bread, tax, and service charge included, the total ended up being over 26,000 yen. The restaurant is located in a building facing Ginza Street. As soon as you take the elevator up, you will find the restaurant. I ordered a wine pairing, while my companion opted for soft drinks. - Sparkling wine - White shrimp, Oscietra caviar, capellini - Northern Italian white wine with bitterness that complements the rich crab soup - Shanghai crab, foie gras, sambuca - Northern Italian Sauvignon Blanc - Eel, herb-steamed, fresh tomato - White almond from Bologna - Hattori Nakamura Yobecho farm turtle, Jinhua ham, Prea Verdi Italian - White wine (details unknown) - Kitara, lobster, fresh tomato - Rose wine? (details unknown) - Tsushima-produced cuttlefish, passito, truffle - Italian Montepulciano - Apple sherbet - Wagyu beef steak, Aroma Fresca style, with salt, tomato sauce, radish sauce, ayu fish sauce, red wine sauce - Surprise plate of coffee jelly for dessert - Tea sweets The total bill came out to just over 70,000 yen. Considering the cost of the dishes for two people was around 52,000 yen, the cost of one person's wine pairing and two soft drinks was around 18,000 yen. Given the quality of the food, wine, ambiance, and service, it was a satisfying experience. Thank you for the meal.

The famous Aroma Fresca. I came to visit the neighboring affiliate store, Sala Amabile, because I was very impressed before. There are two courses available, but we will go for the wallet-friendly 20,000 yen course. However, with bread, water, service charge, and drink charge included, we were prepared for 25,000 yen. On a Saturday night, the original fully booked restaurant was empty, but the interior was clean and the clientele was good, with no strange people or Instagram girls. The starter was Capellini with sea urchin and red eggplant. It was delicious from the first bite, and I couldn't help but smile! The creamy sea urchin matched perfectly with the delicate pasta. Next was the signature dish of Aroma Fresca, steamed conger eel with herbs. It's nice to have a standout dish. The tender white conger eel just melted in my mouth. Natural sweetfish. From head to tail. Juicy. The cucumber sauce was also nice. Next was grilled octopus with porcini mushrooms. The octopus was topped with a bit of fatty meat to balance the flavors. It was juicy with just a hint of saltiness. The porcini mushrooms were soft and delicious. The celery sauce was also good. Squid ink tagliolini. It was topped with northern surf clam, which was cooked just right and delicious, but the pasta itself was average. Grilled cutlassfish. The red wine sauce was amazing. To cleanse the palate, we had lemon and passion fruit sorbet before the main meat dish. Wagyu beef bistecca. It was brought to the table on a hot plate after being cooked at a low temperature for about an hour, so it looked rare but was actually cooked through. This is the Aroma Fresca style, they said. The meat had been upgraded for an additional 1,000 yen, and it was indeed tender. However, this is purely a matter of personal preference, but I wished it had been grilled on both sides. Because the red part was a bit cooler... I discreetly flipped it on the hot plate and ate it. I prefer both sides to be the same temperature. The dessert and tea sweets are as shown. Overall, it was very delicious. You can enjoy it without any worries. I would like to go again. However... Sala Amabile next door is amazing. It's so delicious and cheap. Considering the price of Aroma Fresca, as a commoner, I have to recommend Sala Amabile!

I last visited Aroma Fresca in Hiroo about 20 years ago when it was still around. It is known as the original restaurant with difficult reservations. As a foodie who has been to Italy many times and tried various restaurants, I couldn't understand why it was so hard to get a reservation back then. I visited the affiliated restaurant in Shinagawa for my partner's birthday, and the strange feeling after the meal stuck with me, making me think I wouldn't come back. However, a friend made a reservation for us to visit this place. While there was no store in Ginza 20 years ago, the Aroma Fresca group has been quite successful. This place mainly offers course meals, so based on my experience from 20 years ago, I only ordered what I thought looked good from their specialty dishes. The dishes I ordered were: Steamed conger eel with herb aroma, Spaghetti with fresh tomato scent, Beef and radicchio meat sauce, Grilled mackerel with granola, Roasted Kinka pork with honey and spice flavor, and Strawberry milk. In all honesty, I personally feel that the food here is not Italian cuisine, but rather Japanese, with some essence of Italy. So, for foodies with a high level of taste experience, the compatibility might be challenging. The trend of clean-tasting dishes is popular worldwide, but while the dishes here look clean, they may be better described as light. Thank you for the meal.

On this day, I had caviar and capellini with Japanese flying squid, snow crab salad, zucchini flowers, white asparagus, vongole pasta, clams, a main steak, and mango pudding. I have visited this restaurant about 5 times, and this was the best experience so far. I look forward to visiting again when the menu changes.

Eating out every day to conquer the top 100 restaurants. Today, I visited Aroma Fresca, an Italian restaurant in Ginza. It's a famous Italian top 100 restaurant run by Chef Shinji Harada. Their specialty is dishes that combine aroma, presentation, and flavor. Located in Ginza 2-chome on the 12th floor, you have to walk while looking up. It's a bit embarrassing to walk around Ginza looking up, but I manage to hold it in. I arrive at the restaurant around 6:50 PM as I have a reservation. I enter without waiting in line. Going down the elevator and turning right, the restaurant is there. There is also a sister restaurant on the left, connected through the kitchen. Inside, the restaurant is luxurious and beautiful, resembling a wedding venue. I feel a bit out of place in this atmosphere. Apologies. It's a dinner with four people, and one person has arrived early. We sit by the window, where we can see outside a bit, creating a nice atmosphere. The meal begins with Capellini pasta, which is a nice start. Of course, the portion is small. We enjoy the caviar overflowing on top with a spoon. The grilled king crab has a wonderful aroma. The combination with grapefruit adds a hint of sweetness and acidity to enhance the flavor. The fried zucchini, shrimp, and celery are cooked together, with the refreshing aroma of celery stimulating the appetite. The powder sprinkled on top has a subtle spiciness, leaving a good aftertaste. The white asparagus with poached egg is a classic combination. Before the main course of thick beef fillet, we enjoy a dish of sweetfish and clams from the sea, which complements each other well. The beef fillet is served very rare, tender and flavorful. I wonder how they achieve this tenderness. The pairing with spicy radish is also excellent. A fantastic meal. If there were no pasta, I would think it's a French cuisine. Osetra caviar, Japanese flying squid, Capellini pasta Grilled king crab, grapefruit, Aroma Fresca-style flower Zucchini, shrimp, celery Loire Valley white asparagus, burnt butter, poached egg Vongole bianco sweetfish, clams, white asparagus Citrus sherbet Short-horn beef fillet, red wine, spicy radish Surprise dessert After-dinner drink

For a business dinner, I went to an Italian restaurant in Ginza. It was a high-class place with elegant decor and a calm atmosphere. The tables were nicely spaced out, making it easy to have conversations, which was perfect for a business setting. The food was all amazing, and even as a big eater, I was satisfied with the portion sizes. The special menu included dishes like caviar with squid ink capellini, steamed conger eel with fresh tomatoes, and white asparagus with poached egg. There was also a dish with short-horned beef fillet in red wine sauce and a surprise plate at the end. The meal ended with a citrus sorbet and a choice of post-dinner drink.

I visited for lunch. They asked about my preferences and selected the dishes for me. I had 2 olives, cold capellini with squid ink and karasumi, 2 types of bread, deep-fried mehikari with sudachi citrus foam, crispy shrimp wrapped in kadaif with spring bitterness of butterbur sprouts, bonito carpaccio with a hint of sudachi citrus, scallop and rapeseed flowers with tomato tagliolini, red snapper with turnip in cream sauce, gujohachiman chicken in hunting style with new burdock, and today's dessert. The wine selection was also excellent. It was the best lunch experience.