Restaurant Ao

A store in Hakata, Fukuoka.
I was invited by a friend to join me at a restaurant where reservations are difficult and people have to wait for a year.
Next year 2024 is already full, so the next time you can go is 2025 (^^;;
The store is built in the style of an old folk house and has 9 seats at the counter, with only one rotation per day.
It's an open kitchen so you can always see the food being prepared.
The chef is Hideyuki Kaneda, who worked at French restaurants in Fukuoka and Kobe, Asia's No. 1 Indian restaurant in Bangkok, and a Japanese restaurant in Tokyo, before opening a restaurant here in 2019 and creating innovative cuisine that is not bound by genre. It is.
Not only was everything delicious, but it was all made with elegance.
Of course I would like to go again, but it will be in 2025 (^^;;

What I received was
▼Omakase course 27,500 yen
・Pig feet, foie gras, truffles *All flavors are delicate and delicious✨
・Truffle, Milt, and Dragon's Eye rice risotto from Gifu Prefecture *Very delicious and the rice is big and al dente, so it's the best.✨
・Gensuke radish, shungiku, conger eel paste from Nagasaki prefecture *Sweet, melty and full of flavor, extremely delicious✨
・Nagasaki Tsushima Yaito Bonito Smoked with straw, dorsal and ventral sides *The dorsal side is cold, moist and delicious with the flavor of straw ✨The ventral side is warm and overflowing with delicious fat, making it the most delicious ✨
・Cauliflower mousse, spiny lobster consommé soup, blue squid, sea urchin tartare *Cold, flavorful and super delicious✨
・Crab cream croquette with lots of seiko crab *When you break it hot with chopsticks, the inside will pop out and you will be surprised at the amount of seiko crab ♪ When you eat it, the batter will be fragrant and the inside will be filled with piping hot seiko crab, making it extremely delicious ✨
・Chawanmushi Whitebait from Yamaguchi Prefecture Mimolette cheese *Hot, flavorful and delicious✨
・Nagasaki Tsushima Sawara Black Garlic Puree Yuzu Butter Sauce Lily Root *Very plump, flavorful and delicious✨
・Fukuoka Prefecture Ukiha Nagao Seimen Udon Red bean liver paste Mixed about 20 times * Thin udon noodles are warm and rich and super delicious ✨
・Maya duck from Niigata, brown rice black vinegar from Yame, Fukuoka * Crisp-skinned and meaty mallard duck served on a warm stone plate with the sauce is super delicious✨
・Saga Tara Town Takezaki crab curry *Mild and delicious flavor✨
・Ultra-thin candy mascarpone mousse, fresh strawberries, almonds *Mascarpone mousse is put inside the candy, then break the candy with a spoon and mix everything together for a sophisticated and delicious taste.
・Tea sweets Water-like water yokan *As the name suggests, it's jiggly, but it disappears when you put it in your mouth.It's sweet and super delicious✨
・Kirin Ichiban Shibori small bottle 2
·Highball
Bill: 33,000 yen

This may be the restaurant in Fukuoka where you can't get a reservation the most! ?
⚫︎It was 44,000 yen when paired with the omakase course. The price was higher than what was listed in the Tabelog.
Everything was delicate and looked beautiful.
The pairing on this day was mainly Japanese sake, and it was delicious and filling.
At the moment, reservations are full until next year 2024.
They say they are not accepting applications for next year yet.
@narayamachi_ao's
I might have no choice but to wait for Instagram stories to be canceled 🥺
(Priority will be given to those who have received many DMs or have never visited the store)

Google current 4.7
Tabelog current status 4.15
Shop Instagram account @narayamachi_ao
Price: Approximately 40,000 to 45,000 yen per night
Business hours: 18:00~ (simultaneous start/1 rotation)
Regular holidays Irregular holidays

Japan Airlines domestic flight first class.
All the dishes were gently seasoned and had a deep flavor, especially the mackerel cooked in bran bran, which was served cold.
I was impressed by the careful consideration given to the season and the interior of the aircraft.

On the return trip, I was able to thoroughly enjoy the seasoning of the summer vegetables, conger eel, and the careful preparation of the sukiyaki-style beef, each of which was carefully selected.

I would definitely like to make a reservation at the store with an eye on the future.

////////// Outward Haneda to Naha

small bowl
・Agedashi tofu with chrysanthemum sauce
Mihara Tofu Shop's raw noodles

small bowl
・Kyushu chicken breast and cucumber with sesame vinegar

Main dish
・Mackerel cooked in rice bran
Burdock and carrot kinpira
Green beans, pumpkin, konnyaku

・Tawara rice Fukkurinko
·miso soup

sweetness
・Baked Mallow Butter Marshmallow Mille-feuille/D&N Confectionery

///////// Return trip: Naha to Haneda

small bowl
・Soaked spring chrysanthemums and chrysanthemums

small bowl
・Nanban pickled conger eel and summer vegetables

Main dish
・Nozaki beef sukiyaki style served with warm egg
Grilled tofu, white onions, shirataki, carrots, shiitake mushrooms, silk pods

・Tawara rice Fukkurinko
·miso soup

Owner Hideyuki Kaneda

Narayamachi Blue

Hakata Narayamachi retains the atmosphere of the Showa era. The warm interior of the restaurant, which is an 80-year-old renovated traditional house, has nine counter seats arranged around the kitchen. The menu offered at this popular restaurant, which attracts guests not only from Japan but from all over the world and is booked out more than a year in advance, is one-of-a-kind, based on Japanese cuisine but applying cooking theory from various genres. thing.
Our philosophy is to create dishes that value the sense of season and the texture of the ingredients, and we create dishes that will impress our guests.