The Dirty Stall

Aroma Fresca

Posted on: September 23, 2016

Aroma Fresca is a 1* Italian restaurant located in the swanky Ginza district of Tokyo, located high up in the Ginza Trecious building.

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It’s a pretty small place and the decor is exquisite.

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It was opened by chef Shinji Harada in 1998 but moved to its present location in 2010.

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The service is also impeccable, as usual. They even assigned waiters who tried their best to speak English to us.

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I selected the Menu Profumo, which is their lunch set at ¥8500.

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Olives and bread to start, I always liked the variety of bread at Italian restaurants in Tokyo.

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Fried brussels sprout – the trio of appetizers started with this but I don’t remember much about it sadly.

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Smoked eel – with a dollop of caviar, very complimentary to the soft smokiness of the anago.

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Tomato with “Burrata” cheese – this was a bit more like a sharp cleanser of clear tomato juice with burrata foam.

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Sauteed soft roe of cod with dried mullet roe – this is a pretty good way to con people to eat shirako, otherwise known as cod sperm. Here disguised it was almost like eating savoury tofu, topped with a double roe whammy of bottarga.

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Cold pasta “capellini” sauce of tomato with shrimp. Clean but distinct flavours.

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Handmade pasta “tajalin”, sauce of tomato with “Shanghai” hairy crab. This was a stronger pasta dish, basically hairy crab pasta. Very nice but a bit irritating to pick meat from the tiny hairy crab legs.

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Citrus sherbet – palate cleanser for the mains next.

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Wagyu steak – I’ll let your minds imagine how great this was because it was.

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Roasted pork, honey and spice flavour. Roasted to the right level of tenderness, with sweet honey spice seasoning that gently accented the meat.

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Dessert – this was kinda like cotton candy on strawberries.

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Petit fours

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Tea to end the meal.

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All in all, Aroma Fresca is a fantastic Italian fine dining restaurant that doesn’t indulge in overwhelming fancifulness. You can really tell that this was a Japanese hand making Italian cuisine – the delicacy of their approach and freshness of ingredients really made the meal a standout for me, as far as fine dining courses go.

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Menu

Past dishes

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