Close

Aoyama Sansai Omakase Ryori

日料 · ⭐ 4.9

No. 1468 Hongqiao Road, TBC Next Door, 3rd Floor

Dishes

• 

  Nine-Section Shrimp Tempura

  Fresh nine-section shrimp are lightly battered and deep-fried to create a crispy exterior with tender, sweet flesh inside.
• 

  Wagyu Sukiyaki

  Wagyu sukiyaki is a Japanese hot pot dish primarily made with premium wagyu beef slices, vegetables, and tofu. The ingredients are cooked in a sukiyaki sauce and served with raw egg yolk as a dipping sauce.
• 

  Black Fish Dish

  A dish made with black fish, steamed or braised with ginger, garlic, and chili, resulting in tender and flavorful meat.
• 

  Sardine Sashimi

  Fresh small sardines are sliced and served raw, highlighting their natural sweetness and delicate texture, typically enjoyed with wasabi and soy sauce.
• 

  Yam Puree with Vinegar Gel and Oysters

  A refined dish featuring smooth yam puree, tangy vinegar gel, and fresh oysters, offering a harmonious blend of textures and flavors.
• 

  Matsutake Cod Rice Bowl

  A Japanese rice bowl dish featuring fresh cod and premium matsutake mushrooms, simmered together in a cast-iron pot for rich flavor and delicate texture.
• 

  Swordfish Crab Vinegar Jelly

  A cold dish made with fresh swordfish crab and vinegar, featuring a delicate balance of sweet and sour flavors.
• 

  Sea Urchin and Bluefin Tuna Roll

  A fresh roll made with sea urchin and bluefin tuna paste, wrapped in rice paper with vegetables for a delicate, oceanic flavor.
• 

  White Roe

  White roe is a delicacy in Japanese cuisine, typically made from the gonads of fish such as cod or salmon. It is often served raw as sashimi or lightly cooked, offering a smooth and delicate texture with a natural umami flavor.
• 

  Charcoal Grilled Smoked Squab

  This dish features squab as the main ingredient. The squab is first marinated, then smoked using natural materials such as fruitwood or tea leaves to impart a distinctive smoky aroma. Subsequently, the smoked squab is slowly grilled over charcoal, resulting in a golden, crispy skin while keeping the interior meat tender and juicy. The finished dish has a bright red hue, combining the complex flavors of smoke with the charred aroma of charcoal grilling.
• 

  Akikawa Chicken Ichiya-boshi

  Akikawa Chicken Ichiya-boshi is a Japanese-style chicken dish. It primarily uses high-quality chicken thighs or breast from the Akikawa region, which are seasoned with salt and hung to air-dry overnight in a well-ventilated area. The chicken surface is usually scored to allow even seasoning and drying. After drying, it is cooked by grilling, pan-frying, or baking until done. The finished dish has a slightly charred, crispy skin and firm, chewy meat with a distinctive savory, umami flavor and dried aroma.
• 

  Perilla Sea Urchin Tempura

  Suzu Sea Urchin Tempura is a Japanese fried dish featuring fresh sea urchin as the main ingredient and perilla leaves as a complement. During preparation, the sea urchin and perilla leaves are gently wrapped together, dipped in a specially prepared tempura batter, and then deep-fried in hot oil until golden and crispy. The finished dish has a crisp exterior and tender interior, with the rich flavor of sea urchin blending harmoniously with the refreshing aroma of perilla leaves, creating a uniquely distinctive taste.
• 

  Tuna Tartare

  A cold dish made from finely chopped tuna mixed with vegetables and seasonings, served chilled for a fresh and savory taste.

Reviews