November 07, 2006
Aroma-Fresca (アロマフレスカ )
This Italian restaurant is inside Casa Vinitalia which I have been twice before(entry here and here). The background story is long, but anyway this place is so legendary and has so many loyal fans that you need to book 3 months in advance. Yes 3 months!! Such heroic deeds are not performed by me of course. ^^;; We had the standard course which is 10000yen. The seasonal course is 13500yen(a bit hard to read but the menu is here). Everything in the pictures are included in the course for one person. Expectation for the quality of the food is fulfilled - all the dishes are absolutely delicious and unforgettably fragrant, the service is immaculate. The interior? When you walk in, you feel like you have wandered into a secret garden of your dreams~.
The olives are so green, never tried before.
Smoked unagi with caviar.
焼きタラバ蟹のサラダ アロマフレスカ風。
Charcoal grilled taraba crab salad.
穴子の香草蒸し フレッシュトマト風味。
ポルチーニの冷たいスープとアワビの肝。
Steamed anago with herb and fresh tomato.
Porcini potage with abalone liver.
ワタリ蟹のスバゲッティ。
じゃがいもを詰めたラヴィオリ バジリコ風味。
Watari crab spaghetti.
Potato ravioli in basil sauce.
金目鯛のわかめ包み蒸し。
Steamed red sea bream wrapped in seaweed, clam sauce. The original menu is sea bream with a special kind of clams but unfortunately the clams were not available that day....
Lemon and passion fruit sorbet. Very sour and really wakes you up!
和牛のビステッカ アロマフレスカ風。
Wagyu(Japanese beef), comes in a hot plate and you have to move it to your own plate. The top looks rare but bottom is cooked. Very soft and very fatty. Eat it with lemon+mustard sweet paste, or wasabi(western type apparently) or garlic paste. The salad is rucola. Also comes with sweet potato in cheese cream sauce, very sweet like a dessert!
イチジクのコンポート、ライチアイスクリーム。
Fig compote, with lychee ice-cream(blue berry sauce inside the ice-cream).
Petit four and caramel tea, and more sweets and chocolate in a big glass.
What a meal!
Aroma-Fresca
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It was just easier for all of us to choose the same course. Each dish is so small that you can't possibly share it anyway. The beef was not bloody or raw at all, and it didn't taste smoked either, actually it tasted like toro.
seat | November 9, 2006 05:45 PM
3 months waiting list, sounds snotty but sounds like it's deservingly so. Since it's such a hard to book place, none of you guys wanna be the bloody 'sacrifice' to try the 13500 yen course? ^^;;; (just 3500 more). The course looks fantasitc. "Porcini potage with abalone liver" sounds great~ The raw looking beef seems amazing, does it taste bloody and raw at the top part...or was it smoked or something that's actually cooked. The fig dessert is so decorated like those wafu sweets too.
Freda | November 9, 2006 08:39 AM
Hey, scenic, I am not sure how many tables there are in the restaurant because of the separate rooms and the tables being quite far apart to give customers a high degree of privacy. I guess probably 4 or 5 table at the most? Not a big capacity. But there is also Casa Vinitalia side of the restaurant which is in the same building but separate.
seat | November 8, 2006 11:22 PM
wow, 3 months...
i've just had my dinner but after reading your entry i found myself salivating... :D...
how many tables are there in the restaurant, may i ask?
scenic | November 8, 2006 10:30 PM
やっこさん＞
牛刺しは食べたことないかも。
実は友達が霜降りが苦手で、
結構私２人前食べた、、、さすが食べすぎだった。
Guest>
I am sure you had enough great food in Tokyo to compensate for missing Aroma Fresca as there are just so many top-notch restaurants here.
I tried HiRo Primo at lunch time only, entry here. I loved HiRo II when it was still in Daikanyama, but since it moved I have never visited. The chef was caught doing drugs so I don't know what is happening to his restaurants...
seat | November 8, 2006 05:16 PM
３ヶ月！！凄すぎる～
でもお味も素晴らしかったなら納得できるか＾＾；
和牛は反対側だけ焼けてて、牛刺しみたいなの？
やっこ | November 8, 2006 08:48 AM
I was in Tokyo a couple of weeks ago and had Aroma Fresca on my list of restaurants but never tried to go. Obviously I missed some great food.
I haven't seen HiRo Primo on Kitchen Street in Tokyo Station in your posts. The Spaghettini with Masatake mushrooms was excellent
| November 8, 2006 08:36 AM
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