Sushi Ao, which I haven't been to in six months. Chef Okazaki's omakase course. Starting with the appetizers: - Ezo abalone from Hokkaido, served with dashi. The abalone is tender and delicious, but the dashi is also amazing. - Yellowtail marinated in soy sauce, with grated egg yolk and spicy water pepper. The flavors complement each other well. - Shirako (cod milt) with ponzu sauce, served slightly warm and delicious. - Boiled sardine, with a flavorful flesh and a slippery skin that is tasty. - Grilled conger eel with wasabi, no need for extra salt, it's delicious as it is. The pickled ginkgo nuts and lotus root on the side are also tasty. Now moving on to the nigiri sushi: - Flounder - Squid ink, surprisingly sticky and delicious. - Striped jack, thick and flavorful. - Lean tuna and medium fatty tuna, both melt-in-your-mouth delicious. - Fatty tuna, even more melt-in-your-mouth than the medium fatty tuna. - Kohada (gizzard shad) and ark shell, both large and tasty. - Sweet shrimp, large and flavorful with plenty of miso on the head. - Horse mackerel, even more flavorful and sticky than the appetizer. - Clam, perfect richness and viscosity, delicious. - Sea urchin and miso soup. - Conger eel, good, good. Not served were ark shell and katsuo (bonito), so we added: - Ark shell - Bonito, full of bonito flavor and delicious. - Tamago (egg omelette), traditional Edo-style, delicious. - Musk melon. The chef's handmade plates are said to be a point of focus, each one carefully crafted to match the size of the sushi. Chef Okazaki was born in 1986, the year of Maradona's Mexico World Cup, and he used to play soccer. On the other hand, the second chef was born in 1970, the year of Brazil's third World Cup victory in Mexico with Pele as the star player. Despite looking close in age, there is actually a 16-year age gap between them!

This is my fourth visit and each time it keeps evolving. Not only is the sushi rice delicious, but the tuna from lean cuts to fatty cuts is amazing. The beauty of the sushi is also mesmerizing. All the sushi I've had recently pales in comparison.

This is the time to face sushi. Lunch nigiri course. The shari is excellent. The atmosphere is serene. Silver leaf, flounder, squid, striped jack, fatty tuna are all amazing. The tuna is incredible. Akami, hand roll, kohada, fresh salmon roe, ark shell, horse mackerel, shrimp, bonito, simmered fish, sea urchin, conger eel are all delicious. Aosan's personal specialty was better than last time. Always love Tekka. Sardine, fatty tuna with green onion were great. Looking forward to Aosan's autumn menu.

I still love this sushi restaurant. Each piece of sushi is carefully made, and the overall atmosphere, manners, and the harmonious balance between the slightly acidic shari and the toppings are just delightful. The tuna tasted fresh like it's still summer. This time, the bonito and horse mackerel were especially good. But more than the specifics, I realized once again that love is the most important. The pottery by Sora Onna was also as beautiful as ever.

This is my third visit. I visited Sushi Ao in the summer. The balance between the fish and rice seems even more refined. The acidity and umami that spread in your mouth the moment you take a bite. I think there are not many places that exceed the level of completion as a sushi restaurant here. I had 17 pieces including extras, but I never got tired of eating until the end, and it's the kind of sushi that makes you want to eat more and more. Thank you for always being so impressive. Sushi Ao has wonderful hospitality and a comfortable atmosphere, and I would like to continue visiting in the future.

I have been interested in visiting Irumachi Otoko Takokura based on the reviews I have seen, and decided to visit during this season to try the new fish and fresh squid. In conclusion, at Most & Co. Sushi, there is a wide variety of sushi rice and toppings, so not everything always fits my taste, but Aosan's sushi rice and toppings were perfectly matched and each piece was outstanding. This time, I tried the lunch sushi course. First, I was surprised by the hot towel that was extremely hot! It was mentioned in a previous review that it was at the right temperature, but it seems they have changed it in the style of Sukiyabashi. - Appetizer (edamame) - True karei: Gripped my heart from the first piece, truly captivating. - New squid: Smooth. A rare item only available for 2 weeks during this season. - Kanpachi - Tuna (medium fatty) - Tuna (lean) - Tuna (hand roll) - New fish: Light and refreshing, perfect match with the sushi rice. - Hokki shellfish: Crispy and satisfying texture. - Sardine: Incredibly fatty yet light. - Botan shrimp: Usually not a favorite of mine, but matched well with the sushi rice. - Bonito: My favorite sushi topping. Smoky flavor and a winner. - Clam: Perhaps the only ordinary piece in terms of unity. - Sea urchin: Sweet without any fishy taste. - Miso soup - Anago: Surprisingly cold but melt-in-your-mouth delicious. - Dried gourd roll: Delicious with the tasty sushi rice. I hesitated to order seconds. - Horse mackerel (additional): This also matched perfectly with the sushi rice. - Tamago: The Sukiyabashi-style tamago was the best I've had. - Melon. In total, with only tea as the drink, the bill came to ¥30,200. The balance of the sushi rice was just perfect. Aside from the commonly mentioned rice vinegar and salt, I wonder if a small amount of sugar is also used? It had a sticky yet melting texture, and as Irumachi Otoko Takokura described it as "devilish", it truly was. The synergy between the sushi rice and toppings, perfectly fitting and enhancing each other, made it a true sushi experience. It felt like the fish themselves were happy. On the other hand, as mentioned in previous reviews, the use of wasabi was a bit concerning. The wasabi grated in front of the new fish was quite strong, and it made me wonder for the following pieces. However, in recent times, especially with sushi and Japanese cuisine, the prices have been rising so much that it's hard to feel satisfied with the value. But this meal made me speechless for the first time in a while. Perhaps I'll visit again in the winter? I will definitely be back before the end of the year. Thank you for the wonderful meal.

Monthly visit. This time, I came for lunch. Personally, I feel that Aosan's handling of squid is outstanding. This time, it's the season for new squid. It was truly amazing. I was also surprised by the high quality of the striped horse mackerel that came out early on. I also had tuna, both fatty and lean, and they were exceptional as well. Fujita-san's tuna is really delicious! This time, as Chef Okazaki mentioned, the sardines and bonito were also of good quality and very delicious. Good fish alone cannot create such a sense of excitement and atmosphere. The simple balance of sushi and the high level of completion are the unique quality of this restaurant. Above all, the firm behavior of the chef is impressive. He may not talk much, but when it comes to fish, rice, toppings, sake, etc., you can feel his passion! And he remembers the day of my first visit, as well as the conversations we had afterwards, and even remembers my taste in sake. Such attention to detail is heartwarming! Whether you come for lunch or dinner, both are extremely delicious, but each has its own unique charm, so I end up coming alternately every month. The more you visit, the more you can feel the goodness and depth of the experience, and I am grateful for being able to provide such an environment. Thank you again, and I look forward to visiting again.

I visited this restaurant for my wife's birthday. From the moment we entered the shop, everything was sophisticated. Not only the head chef, but also the staff provided pleasant service. Every dish gave me the impression of watching a beautiful fireworks display as soon as I tasted it. With alcohol included, it felt like a 25-shot fireworks show that ended in no time, making it a very satisfying 2 hours. I would love to visit again if I can make a reservation.

The refreshing and amazing summer dish. Personally, I love tuna in the summer! Shellfish and white fish are also delicious in the summer! The beautiful appearance, the feeling of being tightly squeezed but feeling light as air when eaten, and the aroma that comes through the nose are all fantastic.

I use this place for lunch. I somehow made it here with a high temperature of 36°C. The counter has 8 seats, but there were only 5 people this day due to cancellations. There is no background music, creating a solemn atmosphere. The sushi rice is firm, sour, and flavorful, which I personally like. While some pieces have more rice than fish, the quality is still good. The dishes I had on this unusual day were: - Edamame: perfectly boiled and seasoned - Marinated flounder - Squid - Striped horse mackerel - Medium fatty tuna - Lean tuna with a lot of fat - Tuna roll - Surf clam - Horse mackerel - Spot prawn - Bonito with a refreshing taste and a hint of fat - Sea urchin: incredibly delicious, even the chef praised it - Clam with sweet meat - Seared sushi roll - Miso soup - Eel with sweet meat - Egg omelette: moist and delicious like castella cake - Melon: large pieces and big rice portions, might be too much for women due to the size.

I come here every month and it's really delicious. This time, I visited for the evening course. The bonito served as an appetizer is really tasty here. As the fatty season approaches, I look forward to it even more, but the lightly smoky bonito at this time of year is also delicious. It's amazing. Mr. Fujita's tuna is also the best. Lately, many of my favorite sushi restaurants use Mr. Fujita's tuna. And above all, the squid sushi here can be said to be the ultimate sushi. When I brought a sushi-loving friend here the other day, they were amazed by the squid. My friend also enjoyed the tuna, horse mackerel, and sardine. Truly, they have a discerning eye. Thank you as always! Looking forward to visiting again.

The second time I went was for lunch, but the evening atmosphere is great for drinking and the customers are lively. The staff are all professional at customer service and the female owner is seriously too beautiful. She would make the perfect wife.

Today's delicious sushi at Sushi Ao. It was a hearty lunch with nigiri sushi. The seasonal items included flounder, firefly squid, and surf clam. It was delicious. Sushi is the perfect remedy for summer fatigue. #Thank you for the meal #Chef Okazaki Ryo #Gourmet #Sushi #Omotesando #By reservation only #Featured on Omakase #Just between us #The staff enjoyed it deliciously #That's all from the scene.

"Top 100 Stores in 2022: I finally visited 'Sushi Ao,' a restaurant that emerged on Omotesando, following in the footsteps of Sukiyabashi Jiro. Located just a few minutes' walk from the station in a modern building on the 2nd floor, the restaurant's logo has become a topic of conversation. The sign only shows ▲●, so if you don't know, you might overlook it. The name of the restaurant is inspired by the blue of the sea, the sky, and Aoyama. With Okazaki Ryo, who has been the most trusted at Sukiyabashi Jiro for the past 15 years, there are high expectations for the future. The lunch nigiri course costs 28,600 yen, plus sake for 3,460 yen. Lunch is only available with a nigiri course, similar to Sukiyabashi Jiro. The menu includes dishes like hirame, aori ika, and akami, served with sake like Higashi and Mizuki. The atmosphere is elegant, similar to Sushi Masuda nearby, which is a disciple of Jiro. The shari has a traditional strong vinegar flavor, slightly firm, and initially with a bit more vinegar, just like Jiro's style. The restaurant celebrated its 3rd anniversary last month, and today I had the opportunity to dine with the president of a fish wholesaler. They use Yonokura rice, which has a unique texture that is sticky yet crumbles lightly. The meal was accompanied by a ripe melon dessert."

I was impressed by the texture of the squid in the first half. What a chewiness and deliciousness! The next shock was the chu-toro. It melts in the mouth in a perfect gradient. Next was the kohada. It was so beautiful! Incredibly beautiful and firm. And the horse mackerel attack was also impressive. The richness was amazing. Then, I was captivated by the scent of bonito. The aftertaste was incredible. And then, the sea urchin. Nori and uni. Uni and seaweed. No words are needed. It was truly delicious!! This was my fourth visit.

- Sushi Aosan - Visit date: June 2023, after 3 months. Aosan in June never fails to impress with its delicious lunch. I was so happy to have the red clam. Aosan is truly elegant, and the restaurant is so quiet that it makes me a little nervous when chewing, haha. Looking forward to visiting again in 3 months. Thank you for the meal. #SushiAosan #SukiyabashiJiro #Omotesando #Sushi #Sushi #sushi #Tabelog #HighRatingOnTabelog #HardToReserveRestaurant #HardToReserve #TabelogTop100 #Foodstagram #Gourmet #WantToConnectWithGourmetLovers #GourmetStagram #GourmetGirls

Visited on a hot day for lunch. The chef is known as a genius apprentice of Sukiyabashi Jiro. Started with a refreshing mozuku dish, perfect for a hot day. The makogarei had an amazing texture! The strong vinegar flavor in the rice was a bit surprising at first. Forgot to take a photo, but the squid had an incredible crispness! The ark shell, clam, and ark shell innards were all wonderfully chewy, with the perfect balance of shellfish umami and tangy rice. I didn't have any alcohol, but I wanted to order the same dish again.

I regularly visit this restaurant with Aosan, and on this day I brought a friend for lunch. My favorite here is the squid prepared by Okazaki Taisho, which is the best among squid dishes! The tuna also has a strong aroma and you can taste a different flavor depending on the season, which is truly wonderful! The bonito and the additional order of sardines were also amazing as always! The bonito has a fragrant aroma and a strong umami flavor, with a great balance with the rice. If you come here at night, the bonito is served as a luxurious appetizer with a few slices, so I also want to come at night. One dish I always order here is the sardines. The quality of preparation, the quality of ingredients, and the strength of the rice, the overall completion as sushi is truly delicious. I want to come here at least once a month.

I have been to Aosan several times, and it was the best restaurant I have ever been to. The anago (conger eel) was perfectly prepared, although the quality of the ingredient itself was not the best. However, overall satisfaction was high. The tuna was amazing every time, with a fluffy texture and strong umami flavor. The hand-rolled tuna sushi in the course was also delicious. The horse mackerel, ark shell, and simmered clams were all fantastic. Every menu item harmonized perfectly with the tangy vinegar rice. I am looking forward to my next visit.

Just a 2-minute walk from Omotesando Station, in Minato-ku, North Aoyama, is the popular sushi restaurant "Sushi Ao." I visited for the first time since its opening in June 2020. The owner and sushi chef of Sushi Ao, Ryo Okazaki, hails from Fukuoka Prefecture and trained for about 10 years at the legendary sushi restaurant "Sukiyabashi Jiro" before branching out on his own to open Sushi Ao. The restaurant is located on the second floor of a stylish building, with a distinctive sign featuring the letters AO (▲●), and inside, there is a unique keyaki lacquered L-shaped counter with 7 seats and private counter seating as well. The shari (sushi rice) has a bold vinegar flavor profile with a slightly warm touch, showcasing a hardcore style of vinegar shari that complements the rice's contours well. The nigiri sushi has a beautiful form that is like a model of perfection, leaving me impressed every time. The tuna, sourced from Fujita Suisan, exudes the spring-like aroma and acidity unique to akami (lean tuna), and the smooth texture of the lean meat harmonizes perfectly with the hardcore vinegar shari. Among the non-tuna toppings, the firmly cured konoshiro (gizzard shad) offers a delightful contrast between the flesh and skin textures, with a perfect balance of umami and aroma, complemented by the wasabi. The akagai (ark shell) presents a delightful unity of acidity from the shari and fragrance from the topping, creating a pleasant sensation of sweetness as you chew, feeling the harmony between the rice and topping in your mouth. The jumbo shrimp is so plump and juicy that it's a challenge to eat in one bite, with a great balance of temperature between the topping and shari, allowing the sweetness to shine through. The clam has a strong sweetness in both the flesh and reduced broth, which I particularly enjoyed. Chef Okazaki and the service staff provided attentive and welcoming service, making the experience very comfortable. I will definitely visit again. Thank you for the wonderful meal! [Nigiri Course 28,600 yen (tax included)] Mako Karesu Sumiika White clam Maguro-kajiki Akami Toro Sukimi Temaki Kohada Akagai Iwashi Kuruma-ebi Katsuo Hamaguri Komochi Uni Miso soup Anago Hoshigaki Roll Tamago Dessert Melon.