Welcome to Aile Blanche, a fine dining restaurant set in a pristine and very private area of Japan, Patio Azabu Juban. This well known establishment is lead by noted Chef Ogawa who uses only the freshest produce and seasonal ingredients one can find to craft out delicious masterpieces on your plate. A gorgeous main dining hall as well as chef table seating option is available according to your preference.

Savour BlackBookAsia Magazine highly recommends the chef table seating where diners sit right in front of all the action that takes place in the kitchen. At this exclusive area, guests can watch chef Ogawa expertly slicing and taking out the veins of raw prawns or immaculately marinating the meats with salt and pepper. All ingredients are first presented raw to diners before being cooked to perfection.

Have a glass of champagne to start the evening with some delightful bubbles that goes well with the signature Magical Foie Gras. The enormous liver is first salted and peppered while on the teppan, then sautéed to the ideal luscious texture before being served with caramelised fresh figs and a drizzle of sherry vinegar. The natural sweetness from the fig and acidity from the sauce balances the rich liver amazingly well. All course menus includes, the specialty dish Magical Foie Gras.

The Amuse Bouche consist of delectably home made ham and smooth pumpkin mousse served with premium foie gras butter in pastry. The ham is tantalisingly moist and slightly salty topped with micro greens and delicious thick pumpkin puree. Best eaten with a little of each element together in one mouthful for a truly indulgent experience.

Highly prized Botan Ebi, a special shrimp from Hokkaido is lightly pan seared on the teppan yielding a naturally sweet aftertaste on consumption. Paired well with micro cucumber and home made mayo with touches of sweet and sour goodness. To complete, edible flowers for garnish and caviar for that added extravagance. This course matches well with Château Borie de Noaillan Bordeaux Blanc 2016 that is easy to drink, light and dry with muted acidity.

Must try entree is the distinctive Mushroom Soup, simply plated with drops of olive oil and a touch of ginger. A variety of high quality fungi are used such as Shiitake and white mushrooms, blended together to bring forth the perfect texture and smoothness. Not overly creamy with an aromatic warmness from the root vegetable making this an innovative take on the traditional recipe.

A favourite among many diners, the Duck showcases chef Ogawa’s deft skills with the knife and is again cooked on the teppan, left to rest before being wrapped with konbu (kelp) and then straight into the oven. This is chef’s special technique and style that causes umami flavours to seep deep into the meat. A superb and memorable main course. Teppan seasonal vegetables with savoury red wine sauce accompanies the meat. Stunning with a glass of vintage 2012 Chateau Le Temple, Cru Bourgeois from Medoc Bordeaux France, a classic and fine red wine.

Sweet endings comes with the main dessert of Cassia Sorbet, Japanese Pear and Melon Purée with enticing bites of chestnut plus white meringue. Your choice of gourmet coffee or tea with petit fours completes this delightful meal. Do note that the chef table sits up to four persons where advance reservation is needed and subject to availability.

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ADDRESS:
Japan, 〒106-0045 Tokyo, Minato City, Azabujuban, 2 Chome−8−10 パティオ麻布十番5F
PHONE: +81 3-5439-4338
WEBSITE: http://www.aileblanche.info/en/