Beautiful fish from Mr. Fujimoto, a nerve-tightening artisan from Miyakubo, Ehime; top-quality Akazaebi (Japanese red shrimp) carefully selected by Mr. Hasegawa, a "Sakanabito" from Kanagawa; and top-quality Tajima beef, Tajimaguro, from Ueda Chikusan.
These exquisite ingredients used at ao are purchased directly from the producers by visiting the area.

Our approach to these ingredients is more than just procurement; it's about understanding their origins and stories.
By engaging with producers directly at their source, we change our perspective and appreciation for each ingredient.
Our philosophy is simple: 'Conveying the Essence of Ingredients, Straightforwardly' — this is the heart of our culinary artistry at ao.

Conveying the Essence of Ingredients, Straightforwardly

The sharper the knife, the less interference, allowing the true essence of ingredients to shine.
At ao, we have an annual partnership with Mr. Fujiwara, the skilled sharpener from Tsukiyama Yoshitaka Hamono-ten.
He provides guidance on everything, from the knives we use in the kitchen to the table settings.

Every day, our 10 knives are meticulously sharpened to a precision level of 30,000 grit, ensuring we consistently employ the sharpest knives in Japan.
This commitment allows us to create an environment where we can deliver the finest cuisine to our valued guests.

The Sharpest Knives,
in Their Finest State

Chef Minemura's unwavering dedication and meticulous attention to detail shine through in every dish, making them the true stars of our culinary experience.
That's why we see wine as the supporting cast, ready to enhance the spotlight on our dishes. This philosophy underlies our commitment to wine pairing.

With a multitude of approaches, we strive to offer wines that harmonize seamlessly with our cuisine, ensuring a truly satisfying and memorable dining experience.

As an Outstanding Supporting Roles