Aoyama Jin

You want authentic? Then come here. Everything is carefully constructed with exceptional attention to detail

Amazing atmosphere, food, service.

Most Favorite Japanese restaurant in Tokyo

Christmas lunch @ Jin Aoyama Minami Aoyama

I recently came across a nice shop.
It appears that all rooms will be private rooms.

The owner of the shop is Kenhiro Tomii, who is originally from Ginza Uchiyama.
The restaurant's name is said to be based on the character `Jin'' written by Uchiyama's master, Hidehito Uchiyama. The napkin with Jin Aoyama written on it is also the same as the one at Ginza Uchiyama.
I could feel his personality through his warm teacher-pupil love.

The vessels are also wonderful, and when I asked them later, they said that they had been steadily collecting them since their training days. I guess he was training while looking ahead. wonderful.

Cheers' beer is Rococo Beer, a luxury beer that is not commercially available. A delicious high-class beer that won't interfere with your cooking.

Now, the food.

You can feel the careful work put into each and every dish, and say, `It's delicious!'' ” The quality is so high that I can only describe it in words.

[Fugu, Hokkaido red bean liver, ponzu jelly and green onions]
Suddenly a river pig!
The thick-fleshed Fugu has been aged for three days, and the red bean liver on top is melty and delicious.
There was also crunchy fugu skin under the fugu meat!

[Kyoto fried shrimp and sweet potato ginkgo]
Seasonal shrimp sweet potatoes seasoned with dashi stock are coated with kuzu powder and fried. delicious.

[Grilled sesame tofu]
I've often seen raw sesame tofu and fried ones, but this was my first time trying grilled sesame tofu. Piping hot! It's also delicious with sesame sauce.

[Yodo radish and white sweet sea bream bowl with mekabu]
The sweet sea bream meat with Yodo daikon daikon is soaked in an elegant and good soup stock.

[Aomori flounder sashimi]
The ponzu sauce is thin and delicious.

[Buri of Sado]
It's dressed with spicy daikon radish and soy sauce, giving it a color similar to tuna, but it's yellowtail.
It's so delicious that you'll be amazed.

[Fried Fugu]
Another fugu!
When I was eating this, I started to want to try Fugu Shirakoyaki as well, so I ordered an additional one.

[Fugu grilled with milt]
So I ordered another one.It was piping hot, melted in your mouth, and sweet.
I was speechless at how delicious it was (lol)

[Kobako of Kasumi Crab in Hyogo Prefecture]
beautiful~! ️ Delicious!! ️A true work of art
I feel that this is a very patient and careful work.
The thick crab vinegar dipping sauce is delicious (I drank it all lol)

[Sawara Teriyaki Physalis]
The teriyakied mackerel from Mie Prefecture is soft and delicious.
It's been a while since I ate Physalis.

[Yamagata beef sirloin, Kujo green onions, Daikoku shimeji mushrooms cooked in a pot]
It comes simmered making a simmering sound.
Since there are 3 pieces of sirloin, I was able to enjoy it rare, medium rare, and medium depending on the time it took to soak it in the soup 👍
The black shichimi soup brings out the flavor of the meat, and the large Daikoku shimeji mushrooms are also delicious.
I finished the soup.

[Rice cooked with scallops]
Raw scallops are delicious with rice cooked in a clay pot! ️
As you mix it up, the scallops will become nice.
Make the leftovers into rice balls and take them home

[Miso soup with grated yam kelp]
Tororo konbu goes well with miso soup.
The pickles are also delicious.

[Wasanbon pudding and warabi mochi]
Finally impressed again!
The pudding is super smooth and the Wasanbon sauce is exquisitely delicious. My first time having a pudding like this🍮
It also comes with matcha.

It's a wonderful shop that you'll want to visit in all seasons.

This is a Japanese restaurant located near the Aoyama Avex Building.
Thank you for taking care of me for lunch and dinner.

Enjoying your meal while looking out at the beautiful garden, coupled with the splendid tableware, makes you feel like you're in a museum.
As part of this, the seasoning and skill of the beautifully presented dishes that make use of seasonal ingredients are simply astounding.
You will be given a private room that is large enough for the number of people, so you are fully prepared even in this day and age.