Aroma Fresca アロマフレスカ

Aroma Fresca is one of the best Italian fine dining restaurants in Tokyo, it is also a top Italian restaurant on my list.

 ‘The shortest distance with respect to the ingredient’ is chef Harada Shinji's motto, he is a genius in combing arrangement, scent and flavor into one fish.

There are only 7 tables in the dining room, the interior decoration is one of the most elegant restaurant i have been by far. The service leaves a favourable impression since the very beginning of the meal. I have heard that the kitchen communicates with the servers in order to serve the food at the right temperature, flavor, and scent. For the customers to fully enjoy our seasonal ingredients with all their senses, the restaurant has even adjusted the heights of tables, chairs, and even the plates in order to bring out the scent of the food the most.

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Visited: Oct.21.2015 (Lunch)

Address: 東京都中央区銀座2-6-5 銀座トレシャス12F

Hours: 11:30-15:00 (Wed,Thur, Fri) ; 17:30-23:00, Closed on Sunday and 1st Monday

Damage: Lunch 8,500++, Dinner 12,800++

Website | Tabelog | Reservation via Pocket Concierge app

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Compare to dinner, lunch is a bit easier to get a table, which is only available from Wednesday to Friday. A fixed lunch menu 'Menu Profumo' is served during lunch, reasonably priced at JPY 8,500++. Dinner menu ranges from JPY 12800, 13800 and 16,800. Quite fair for an upscale restaurant in this area.

Amuse Bouche - Home infused olives

Amuse Bouche - Home infused olives

Amuse Bouche

Amuse Bouche

Steamed anago with Caviar

Steamed anago with Caviar

A classic one at Aroma Fresca, the steamed conger eel combines perfectly with the aroma of caviar and the texture of potato chips. The eel itself was moist and rich in oils. Beautiful.

The prawn was also well-done, very crispy battering and boucy meat inside. The prawn's foam on the back was high in umami flavor, the entire dish balanced well by the milk & yuzu dashi sauce in the front.

Deep-fried shirmp

Deep-fried shirmp

Foie gras mousse

Foie gras mousse

Every detail by far was perfect, and the steamed mussel and foie gras mousse was also very delicious. Very smooth and silky texture, with deep flavors of steamed mussel and foie gras, the sweet-sour fig compote brought a touch of refresh. Topped with black truffle to lift its aroma and texture. Awesome!

Bread basket

Bread basket

1. Saba, horseradish puree, fish roe and greens

1. Saba, horseradish puree, fish roe and greens

This dish was too pretty to eat. Saba, or Japanese mackerel, has a deep flavor on its own. Garnished with assorted greens, herbs and shisho flower, the entire plate balanced very well. The horseradish puree was clean and light, i really loved the umami flying fish roe sauce.

2. Cold tomato capelini 

2. Cold tomato capelini 

Pasta is no doubt an essential for an Italian feast. Lunch menu includes two pasta dishes, before serving the main pasta dish, we were served with a small serve of cold pasta. The homemade capellini was al dente and very smooth. The sweetness and sourness of the tomato, umami and creamy baby shrimp together with the lime flavor foam was awesome.

3. Black truffle and mushroom spaghetti

3. Black truffle and mushroom spaghetti

For the main pasta dish, spaghetti with porcini, i pre-ordered extra truffle (ranges from 1,000 yen ~ 5,000 yen) when i made the reservation. The dish was simply mind blowing.It smells incredible as well as the taste. As the black and white truffle were not available that day, Autumn Truffle from Italy was used instead.

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The porcini sauce was large in portion and so real in taste. The mushroom flavor was quite strong but not overwhelming the entire dish balanced so well.

4. Citrus sorbet

4. Citrus sorbet

Before the main course, were served with citrus sorbet. It balanced sour and sweet flavor wonderfully cleanse our palate. Well, i am still thinking of the truffle pasta i had just now.

For the main dish, each guest can pick one from three of the mains of the day: beef, duck and sea bream. I picked the sea bream, which was slightly cured, it was fork-tender but a bit too salty for my liking. 

5. Baked sea bream, maitake mushroom suace, olive oil

5. Baked sea bream, maitake mushroom suace, olive oil

Sea bream was very tender and delicious, scallions is always the best friend of higher-flavored fishes. On the side, the clam was large in size and so umami. Maitake mushroom sauce with a zest of extra olive oil added more creamy texture and flavors from the land. The only back side of this dish was the sea bream was a bit of salty for my liking, besides that, it would be wonderful.

6. Coffee jelly

6. Coffee jelly

There are also 3 selections of dessert and each guest is allowed to pick one. I was recommended the signature coffee jelly with white chocolate ice cream. The jelly has a elegant coffee flavor and was very refreshing. 

Petit Four

Petit Four

No matter the food, the service or ambiance, i was quite impressed by Aroma Fresca.  Chef made Italian food in a Japanese way by using local ingredients, which turns out very unique and light flavors. It is just so beautfiul, definitely need to come back again.