【Nearest station】 6-8 minutes walk from Roppongi Station 【Price】 77,000 yen (with wine pairing) 【Overview】 This restaurant, which won the prestigious [GOLD] award at the 2023 Tabelog Awards, uses French techniques in its cooking. While it is considered French, it falls under the category of Innovative Fusion. The owner chef, Yasushi Minemura, honed his cooking skills at a French restaurant in Ebisu, then went to Italy before returning to Japan to work in bistros and private members' clubs. The French cuisine here emphasizes the quality of ingredients, which are sourced through personal visits to producers, building trust and resulting in exceptional dishes. A specialty dish, the Red Lobster and Bisque, is a must-try, paired with excellent wines that complement the flavors perfectly. The menu is carefully curated, showcasing the chef's dedication to quality ingredients and innovative cooking techniques. 【Menu】 - Akashi Yasushi Ichiro's Nerve Tightening Red Snapper Consomme - Aomori Oma North Purple Sea Urchin Cold Fettuccine from Shiotani Fish Store - White Asparagus from France's Loire with Hollandaise Sauce - Isaki Straw-grilled Rice and Chinese Sweet Sake Sauce from the Goto Islands - Red Lobster from Nagaoka with Bisque (Specialty!) - Hairy Crab Risotto from Funka Bay - New Onion Mousse from Seirin - Kinmedai from Inatori Namikiya, Today's Special - Yuzu Granita from Kuramitsu Farm - Charcoal-Grilled Tajima Beef from Ueda Chikusan, Kyoto Tanbara's Bamboo Shoots - 12-Month Special Bred Jidori Chicken, Ikesu Clams - Angel's Voice Musk Melon from Hamamatsu - Akadama Sake Brewery's Red Wine Ice Cream with Hichinai Jidori Egg and Flower Scented Liquor - Petit Fours & Coffee 【Impressions】 I was fortunate to secure a reservation and visited this restaurant. It was a bit confusing to find the entrance on the second floor of a certain building, but the illuminated blue sign with the restaurant's name guided me in. The interior was stylish and dimly lit, creating a calm and pleasant atmosphere for dining. Overall, the food was incredibly delicious. From what I gathered, the term "Innovative" may not sit well with the establishment, as they prefer to focus on utilizing French techniques to bring out the best in quality ingredients. The chef's close relationship with producers allows for the creation of exceptional dishes that highlight the natural flavors of the ingredients. The quality of the ingredients was top-notch, and the balance between the ingredients' inherent flavors and the cooking techniques was superb. The wines were also outstanding, perfectly complementing the dishes. It was evident that the pairing of food and wine was carefully thought out and enhanced the dining experience. In terms of quality, the price may actually be considered quite reasonable. The Red Snapper Consomme by Yasushi Akashida was rich and deep in flavor, with a subtle kick from the Sichuan pepper that added a nice touch. The Aomori Oma North Purple Sea Urchin ===

Nishiazabu, a small restaurant on the second floor of a building. The Sawara and shrimp were too delicious. Everything that came out was like a main dish, and the portion was also like a main dish. It was like a Michelin star restaurant. There were so many dishes that I was already full halfway through, but everything was so delicious that even after finishing eating, it was still delicious. I thought this was the difference from other places. Amazing. The chef, despite his intimidating appearance, was actually very gentle and kind. He talked to me a lot, even though it was my first time there, and it helped me relax. Nerve tightening - Conger eel consommé ⭐︎ New salmon roe cold Federini Black abalone with homemade butter ◎ Live-grilled horse mackerel with rice and Chinese sweet sake sauce ⭐︎ Red shrimp bisque ⭐︎ Hair crab risotto Paprika mousse Nerve tightening - Barracuda ⭐︎ Grilled white peach granita Charcoal-grilled Tajima Gen chicken with roasted lotus root ◎ Local clams and risotto ⭐︎ Muskmelon ⭐︎ Ice cream ◎ Choux cream Canele

Enjoyed a dish of red snapper aqua pazza with 2007 Le Montrachet Grand Cru Louis Jadot, followed by the sweetness of angelic mask melon with 1991 Chateau D'Yquem. Such a luxurious dinner fit for a millionaire! Grateful for the unbeatable duo of Mr. Minemura and Mr. Hoshino once again today.

Innovative French restaurant Sō in Nishi-Azabu, known for being extremely difficult to make a reservation, offers a dining experience that will leave everyone completely satisfied. The course meal takes about 2 hours to enjoy. Chef Minemura's cuisine focuses on bringing out the best qualities of the ingredients without using salt, soy sauce, or miso. The dishes, all generously portioned and meticulously prepared, showcase the excellence of the ingredients. Highlights include the new ikura cold Federini, the Akaza shrimp bisque, and the Sho Chateaubriand made from 41-month-old female cattle raised in Tamba Gen. Each dish is a masterpiece, offering a truly exceptional dining experience. Don't miss out on this top-notch French cuisine!

I unexpectedly received a freshly opened first glass for pairing. Thank you, Hoshino-san. Minemura-san's world is truly sublime.

In August, at this time of year, the conger eel used for consommé is nerve-tightened, allowing the sweetness of the fish to come through directly. Following the Fedelini made with Hokkaido's Kitamura purple sea urchin, the steamed abalone has a gentle yet rich flavor that is different from what you would find at a sushi restaurant. The true bonito is also nerve-tightened, with no off-flavors or fishy smell, and pairs well with the sweetness of the tomatoes. The special red shrimp bisque and hairy crab risotto are followed by two unique dishes that can only be enjoyed here, with a soup that combines the intense sweetness of pure white with the acidity of tomatoes, making for another perfect meal. Today's menu included: Conger eel consommé, Kitamura purple sea urchin Fedelini, Steamed black abalone, True bonito muniere with tomato sauce, Red shrimp bisque, Hairy crab risotto, Pure white soup, Aqua pazza of golden eye snapper, Plum granita, Tanba gen's fin meat roast, Clam and local chicken soup risotto, Musk melon, Egg and red wine ice cream, Freshly baked choux cream and canele.

Received dishes on August 9, 2023: - Neuroshiirei of conger eel in consomme from Mr. Fujimoto in Ehime - Red muscovite cold fettuccine from Obama in Fukui - Black homemade butter oyster meuniere from Sado - Mr. Kimura's tomato sauce from Yoichi - Red seat shrimp bisque with Nagaizushi from Mr. Hasegawa, the fisherman - Hair crab risotto from Noto - Corn "Pure White" soup from Mr. Araki in Atsumi Peninsula - Castle Maru neuroshiirei and golden sea bream from Mr. Hasegawa, the fisherman - Granite of Hayaoki's early stone from today's arrangement - 40-month-old female cattle from Ueda livestock in Tamba - Roasted lotus root from Renkon Sankyodai - Angel mask melon from Hamamatsu - Ice cream made with Hichinojo chicken eggs and flower-scented red wine from Shuzo Aikura - Coffee and sweets

Visited Nishi-Azabu Sora, a French restaurant that received the Tabelog GOLD award in 2023 for the fourth time. In conclusion, the quality of the food has significantly declined compared to the early days. I have seen several restaurants that accelerated their self-satisfaction in cooking after receiving GOLD within a few years, and this restaurant seems to have fallen into the same situation. The sight of the chef scolding his apprentices in the open kitchen is not pleasant, and the humble attitude of Chef Minemura from the beginning is no longer visible. #Shuurogu #Gourmet #Looking to connect with food lovers.

Tonight, I visited "Aoi" along with a nearby yakitori restaurant. We had a reservation at 5 pm, but even at that time, the heat outside was exhausting! It's definitely getting hotter year by year! Despite that, my appetite remains unaffected. Before our reservation time, we climbed the spiral staircase and were greeted by the sommelier, Mr. Namiki, who opened the door for us. We greeted Chef Minemura and Manager Hoshino before taking our seats at the counter. Oh, Chef Minemura has changed his image, I asked him about it and understood the reason behind it. Tonight, we ordered the half-pairing and started with a toast with champagne. Here is the menu for tonight at Aoi: - Eel Consomme from Mr. Fujimoto in Ehime - Cold Fettuccine with Aomori Oma Northern Sea Urchin and Awaji Yura Red Sea Urchin from Shioya Shoten - Homemade Butter with Abalone from Sado - Butter Sauteed Mana Gatsuo (Japanese butterfish) from Mr. Fujimoto in Ehime - Red Zako Shrimp from Nagai with Bisque - Rice with Kanazawa Hairy Crab from Noto - Sweet Corn "Pure White" Soup from Mr. Araki in Chiba Each dish was described in detail and praised for its deliciousness. The meal was truly a delightful experience.

I was able to visit Aoi-san after a long time. It has been a while since Vol. 521, and now it is Vol. 1152, so it's been 631 issues. The dishes I received were: Hamo in consommé, Cold Fideini with purple and red sea urchin, Black abalone, Managatsuo meuniere, Red shrimp and bisque, Hair crab risotto - I want to eat it every day, Corn soup (made with white corn called Pure White), Golden eye snapper, Plum granita, Roasted Tanba Gen and lotus root, Risotto with Jitou chicken and local clams, Musk melon, Ice cream, and sweets, Special wine pairing. Thank you for the full course meal.

Aoi-san, who always ends up with a full belly, but now understands the strategy, so even though he gets full, he can finish the meal ♡ We reserved four seats at the valuable counter seats for this day. Everyone started with a pairing menu ♪ - Start with the conger eel dashi awakened my senses! This soup is outstanding and unlike any other I've had before! It's so delicious that it feels like the sensation of equalizing pressure while scuba diving! (Sorry for the unclear explanation). - Fukui sea urchin Federini. It's a pleasure to have this delicacy in front of me once again. The pasta with plenty of clams is so delicious that even just one bite is amazing. The sea urchin is sweet and goes perfectly with champagne. - Sado black abalone. The chef showed us the abalone before cutting it. It's huge! The soup is so delicious that I finished it to the last drop. - Fried rock oyster with tomato sauce by Mr. Kimura from Yoichi. I'm thrilled to meet these huge oysters again this year (*´艸｀). And the tomato sauce is so rich in sweetness and umami that it's dangerous. - Red shrimp bisque with homemade bread. As always, the bisque is too delicious. The perfect roasting from the last time is so impressive ♡ It goes perfectly with Burgundy white wine. - Funka Bay hairy crab-only risotto. A risotto with more crab than rice. The perfect moisture level of the rice is so luxurious that I wonder if it's okay to indulge like this. Just having someone serve you crab makes you so happy. - Pure white corn soup with tomato jelly. The sweet corn soup with tomato jelly on top. I know the acidity and sweetness complement each other, but I love the tomato jelly so much that I always end up eating them separately. - Akamutsu aquapazza. The crunchy cucumber used for heating is interesting. The acidity of the tomatoes blends well with the soup. The crispy skin and the full belly, but I still managed to finish it ♡ - Kanonaka-te plum granita. Sweet and sour, a refreshing breeze runs through me as soon as I take a bite! I love plums, and I really wanted to take a big bite of this. I even googled how to buy it, haha. - 40-month-aged Tanbagan fillet with Renkon three brothers' lotus root roast and fresh wasabi. The rich flavor of Tanbagan matches the abundant mountain wasabi aroma. It's not overpowering at all, so I finished this amount in no time (*´艸｀). - 12-month-raised Jitdori chicken and local clams soup risotto. Pour the thick soup over the rice grains standing up. Despite being the final dish, it's light and easy to eat. - Maru (from the selection of post-dinner drinks in the pairing menu). - Amane melon. - Red wine ice cream. - Freshly made choux cream. - Freshly baked canelé. - Espresso. Another satisfying day. The chef has a fresh new hairstyle and a slightly different atmosphere. He aims for even greater heights and continues to pursue even more delicious dishes. I look forward to enjoying another happy time.

Roppongi Station is a 6-minute walk away! I revisited my favorite restaurant, "Ao," which has been awarded "The Tabelog Award GOLD." Located on the 2nd floor of a building near Nishi-Azabu intersection, "Ao" is known for its distinctive spiral staircase. The restaurant has a counter with 8 seats, offering a live and luxurious atmosphere with an open kitchen. The owner chef, Yasushi Minemura, combines French culinary techniques with his unique sensibility and exceptional skills to create ultimate dishes using the best ingredients. His dedication to pursuing flavors while expressing gratitude towards the ingredients and producers is truly inspiring. At "Ao," you can enjoy surprising and delightful menus that you can't experience anywhere else. On this day, just after the end of the rainy season and in the midst of summer, I had a wonderful dining experience that will be etched in my memory as a summer day's delight. Below are the dishes and impressions from that day: - Consomme with nerve tightening by Mr. Fujimoto from Ehime - Cold Fettuccine with red sea urchin from Obama, Fukui - Homemade butter with black abalone from Sado - Rock oyster meuniere from Hamamatsu with tomato sauce from Mr. Kimura from Yoichi - Red Azami shrimp bisque from Mr. Hasegawa from Nagai, served with - Crab risotto from Noto - "Pure White" corn soup from Mr. Araki from Atsumi Peninsula - Sea bream from Mr. Namikiya from Inatori, prepared on the day - Granite from Ooishi Sase, - Roast of 40-month-old female cow from Tanba Gen, raised for 12 months, - Clam from Ikesu in Ichinoyama, - Angel sound musk melon from Hamamatsu, - Ice cream made with Hichin chicken eggs and Hananoka sake brewery red sake, - Sweets & coffee To put it simply, every dish was exceptionally delicious! From the consomme made from 1.4kg of conger eel bones and meat, to the red sea urchin from Obama, Fukui, which is called the "phantom sea urchin," to the creamy black abalone, the slowly cooked rock oyster, the rich risotto made with 1.6kg of crab, the soup made with corn kernels and broth extracted from the core, the tender fillet of the ultimate Tanba breed "Tanba Gen," and the special red Azami shrimp bisque, everything was outstandingly delicious! There was no need for clumsy explanations as each dish spoke for itself. Before we knew it, my friend and I were murmuring "delicious" and "happy" like a mantra (laughs). Once again, I had a moment of pure bliss enjoying the exquisite flavors. Looking forward to the next visit. Thank you for the wonderful meal.

I was very satisfied this time as well. The conger eel consommé was gentle and a perfect start. The red sea urchin was too delicious. The black abalone had the best texture, and the butter maximized the flavor. The combination of rock oysters and tomatoes was excellent. The red shrimp bisque always leaves me speechless with its deliciousness. I want to eat more of the hairy crab than just crab! The pure white corn soup is irresistible for corn lovers. The local golden eye snapper had crispy skin and tender flesh. The Tajima beef had a juicy umami flavor. The local chicken was rich but the live clams made it easy to eat and delicious. The Angel's Melon from Hamamatsu is undoubtedly the best melon in Japan. The red wine ice cream is refreshingly delicious with a perfect aroma. I wish there were specialty stores for the cream puffs and canelés! This day's menu. ⭐︎ Conger eel consommé from Mr. Fujimoto in Ehime ⭐︎ Cold-fedelini with red sea urchin from Obama, Fukui ⭐︎ Black abalone from Sado with homemade butter ⭐︎ Rock oysters meunière from Mr. Kimura in Yoichi with tomato wreath ⭐︎ Red shrimp bisque from Mr. Hasegawa at Sakana Hito ⭐︎ Hairy crab risotto from Noto ⭐︎ Pure White corn soup from Mr. Araki in Atsumi Peninsula ⭐︎ Golden eye snapper from Inatori Namikiya ⭐︎ Granita from Mr. Oishi Haya ⭐︎ Tajima beef aged for 40 months with roasted lotus root from Mr. Ueda Chikusan ⭐︎ Local chicken aged for 12 months with mountain clams from Ikesu ⭐︎ Angel Melon from Hamamatsu ⭐︎ Red wine ice cream with Hinai chicken eggs and flower sake from Kura no Kaori Brewery ⭐︎ Small sweets & coffee

It is a July evening in 2023. I came to Mr. Aoi in Nishi-Azabu. The last time I was here, the course that started with that consommé was so delicious that I couldn't resist the craving to eat it again. As soon as I entered the restaurant and smelled the familiar consommé scent, I felt calm and started the course with wine pairing. - Conger eel consommé: The consommé was made by chopping the fish with a knife instead of using a blender, resulting in a deeper flavor than before. - Cold-fedelini with Hokkaido North Purple Sea Urchin from Oma: Pasta cooked in clam broth with generous portions of sea urchin. The combination of the sea urchin soaked in clam broth and the sea urchin-fedelini is irresistible. - Black abalone from Sado: The sauce made from black abalone broth and homemade butter is rich and flavorful. The large cuts of abalone provide a luxurious texture to savor. - Swordfish meunière with tomato sauce from Yoichi: The swordfish was perfectly cooked, but it was the balance of subtle acidity and sweetness in the tomato sauce that made it irresistible. - Red spotted shrimp from Naga: The highly anticipated red spotted shrimp did not disappoint, offering a fragrant, firm texture and the delicious umami flavor of the shrimp alone in the bisque made from shrimp only. - Matsuba sea bream: The sea bream prepared aqua pazza style was my first time trying this fish, and I was impressed by the aroma of the skin, the firmness of the flesh, and the flavor. The aqua pazza soup, with its transparent clarity, was as delicious as ever. - Tajima beef rib and fillet: The long-term fattening and ideal conditions of the female cow resulted in a perfectly cooked beef with a crispy exterior and a tender, fine interior that was irresistible. - Jidori chicken and clam risotto: This dish concentrated the essence of deliciousness. This part of the course changed from curry to risotto, but both were equally delicious. - Angelic sound musk melon: A sweet and delicious melon that could make you think you could eat a whole one as the final part of the course. - Ice cream: Ice cream made from Hinai free-range chicken and red wine. Served at the perfect temperature that seems like it could melt immediately, allowing you to savor the lingering taste in your mouth. - Petit fours: The meal ended with a cream puff and canelé. As always, I was overwhelmed by the chef's intense competition in the dishes. While enjoying the aftertaste of the meal, I eagerly await the next reservation, knowing that my body will soon be craving it again. Thank you for the meal.

After 7 months, I visited "Aoi" again. Congratulations on winning "The Tabelog Award 2023 Gold"! Unfortunately, they are fully booked for the rest of the year, so I could only visit once this year. I hope I can make a reservation for next year. Here are some of the dishes I enjoyed: - Kinshi conger eel consomme from Ehime's Fujimoto - Red sea urchin cold Federini from Fukui's Obama - Black abalone with homemade butter from Sado - White asparagus from Murakami - Oyster meuniere from Hamamatsu's Seirin - Red seat shrimp bisque with Noto hairy crab risotto from Sakana Hito Nagasawa - Corn "White Chocolate" soup from Aomori's Araki - Kinme sea bream with Granita from Oishi - Roasted Kamo eggplant from Kyoto Toriichi - Clam risotto from Ikesu - Angel sound musk melon from Hamamatsu - Red wine ice cream from Hana no Ka Sake Brewery - Choux cream & canele for dessert Every dish was perfectly delicious and the service was impeccable. The ability to serve so many dishes with such perfection and speed is truly amazing. Amount spent: 40,000 yen Rating: 5 stars 5 stars: Definitely want to revisit! 4 stars: Would like to revisit if given the chance 3 stars: Would consider revisiting 2 stars: Once is enough 1 star: No need to go again.

Located on the second floor of a building about a 10-minute walk from Roppongi Station, "Aoi" was a long-awaited first visit for me. The counter seating had 8 seats, with two regular customers and two first-timers, including us. The chef-led atmosphere in the lively restaurant was energizing. We opted for the pairing option this time, starting with a toast of champagne! The omakase course of the day began with: - Hairy crab consomme with conger eel from Ehime - Cold Federini with Aomori Oma purple sea urchin from Salt Valley Fish Store - Homemade butter with Sado black foam crab and white asparagus from Akai River Kolobokur Village - Fried oysters with fresh tomato sauce from Hamamatsu Seiryu - Akita red shrimp with bisque from Sakana Hito Nagasawa - Noto hairy crab risotto - Corn "Dolce Dream" soup from Shimabara - Sweet white sea bream with conger eel from Ehime - Granita of Ooishi early stone - Roast of 40-month-old female cattle from Tamba Gen, Kamo eggplant from Kyoto Tori Market - 12-month special breeding Jitokko chicken, Ikesu clams from Hitomi - Angelic sound musk melon from Hamamatsu - Hinai-jidori egg and red wine ice cream from Hana no Ka Shuzo - Carne homemade choux cream, espresso From the conger eel consomme with a strong and sweet broth to the rich and flavorful sea urchin Federini, each dish was a delightful experience. The combination of butter and abalone was exquisite, while the large oyster without any additional seasoning was a standout. The red shrimp was succulent and perfectly cooked, and the crab risotto was rich and full of umami. The corn soup had a fruity sweetness, and the premium meat dish was cooked to perfection. Each dish, from start to finish, was a blend of beautiful presentation, flavorful seasoning, and lingering taste that left us impressed. We enjoyed the highest quality delicious food, champagne, red wine, and white wine. Thank you for the wonderful meal!