Aomori Kaisan Ryori A-ru

The signboard features the robust umami of Oma tuna and the sweetly distinctive Mutsu Bay scallops. Seasonal seafood representing Aomori, such as Hachinohe mackerel, Shijimi clams from Lake Jusan, and Hirame from Ajigasawa, appear daily. The sashimi is refined in flavor through temperature control and aging, while the grilled fish is aromatic with a crispy skin, and the simmered dishes are elegantly prepared with clear broth. We also offer dishes that reinterpret local memories with a modern sensibility, such as scallops grilled with miso, winter Jappa soup, seafood served with soba soup, and sea urchin and abalone prepared as 'strawberry stew.' Homemade ponzu that highlights the acidity of Aomori apples and sauces infused with the aroma of cider create unique combinations that further enhance the individuality of the ingredients. Accompanying the dishes are local sake and cider from Aomori. The saltiness of the sea blends with the sweetness of rice and fruits, creating a pleasant lingering finish.

When you open the door, fresh seafood is lined up on the white wooden counter, and steam and aromas stimulate your appetite. With softly subdued lighting and a comfortable seating arrangement that allows for both solitary moments and pleasant meals with friends or family, it is a cozy space where the rhythm of the sea coexists with the warm hospitality characteristic of snowy regions.

Listening to the voice of the ingredients. Salt, vinegar, kelp, fire—thoroughly mastering the basics and not adding unnecessary elements. Chef Aru's style is simple. Fish is not only about the place of origin but also about its 'condition.' Depending on the water temperature and fat content of the day, I adjust the methods of slicing, grilling, aging, and simmering to serve at the most delicious moment. I aim to let you experience the changing seasons of Aomori in a single dish. I hold the knife daily, aiming for a bite that unravels the heart.