aeru

The theme of the restaurant is "Dialogue with culture, nature and ingredients, The moment when seasonal ingredients are vibrantly alive is brought out and reflected in a dish using wood-fired fire and traditional techniques. The passionate and creative courses are created by visiting producers in each region and bringing out the best of their produce. Like a journey through cultures and seasons, we offer an exciting dining experience through all five senses.

The course begins with a lunch-only "Beginning" dish created by vegetables, fruits, and flowers born in the earth. The chef expresses the colors of the season by connecting the thoughts of the producers and the chef. The moment when seasonal ingredients are in full swing is brought out in a dish using wood-fired cooking and traditional techniques. This creative course is created by visiting producers in each region and bringing out the best of their charms. A five-course lunch that connects the seasons and encounters.

The course begins with a lunch-only "Beginning" dish created by vegetables, fruits, and flowers born in the earth. The chef expresses the colors of the season by connecting the thoughts of the producers and the chef. The moment when seasonal ingredients are in full swing is brought out in a dish using wood-fired cooking and traditional techniques. The passionate and creative courses are created by visiting the producers in each region and bringing out the best of their charms. Like a journey through cultures and seasons, we offer an exciting dining experience through all five senses.

The theme of this special course is "dialogue with culture, nature, and ingredients. The moment when seasonal ingredients are vibrantly alive is brought out and reflected in each dish through wood-fired cooking and traditional techniques. This passionate and creative course is created by visiting producers in various regions and bringing out the best of their produce. Like a journey through cultures and seasons, we deliver an exciting dining experience through all five senses.

The theme of the restaurant is "Dialogue with culture, nature and ingredients, The moment when seasonal ingredients are vibrantly alive is brought out and reflected in a dish using wood-fired fire and traditional techniques. The passionate and creative courses are created by visiting producers in each region to bring out the best of their produce. Like a journey through cultures and seasons, we offer an exciting dining experience through all five senses.

A special dinner course with "Megumi Duck", a brand name duck from Toyohashi City, Aichi Prefecture, as the main dish. The 55-day-old duck is carefully prepared and cured at AERU. It is served at its most beautiful moment. The meat is velvety and supple, a characteristic of the étouffée method, The mellow aroma brought out by the aging process and the rich flavor reminiscent of kombu (kelp). Enjoy the deep lingering taste when combined with the salumi sauce layered with the flavor of dried bonito flakes.