Aquavit – A Scandanavian Dining Experience in Tokyo

Our waiter, searing the beef with alcohol, right by the table, before serving.

Aquavit, a fixture in the New York restaurant scene since the late 80’s, opened in Stockholm and Tokyo in 2008.  The restaurant spoils diners with its fusion of traditional Scandinavian fare with Japanese-style presentation and flair.  The restaurant itself, located in Kita Aoyama, is a showplace of Scandinavian furniture and decor, which creates an ambiance of warmth throughout the dining experience.  The wait staff was skilled in white-glove service, and was omnipresent without being overbearing.  The dinner was a bit pricey, but considering what we ate and the way it was presented, we felt it was well worth the expenditure.

We ordered the tasting menu, listed here with a few of the photos:

CHEF’S NORDIC TASTING

Amuse of Puree

beet, sweet potato, carrot, amaretto mascarpone

4種のピューレ ～ビーツ、安納芋、人参、アマレットマスカルポーネ～

Parsnip Puff and Goat cheese

竹炭のシュークリームと山羊のホイップバター

Herring and Bleak Roe

cucumber and elder flower granite

鰊 のマリネ　胡 瓜とエルダーフラワーのグラニテと供 に

王様が愛した白鱒の卵　ロイロムを添えて

From Garden

季節の野菜料理

foie Gras and Chestnut Dacquoise

フランス 産 フォアグラと栗 のダックワ ーズ

Monk Fish and Crayfish

leek, sea urchin, stout beer

鮟鱇のムニエルとクレイフィッシュ　黒ビールのアメリケーヌソース

西洋葱と焼き雲丹添え

Broccoli, Herbs, and Fresh Cheese Sorbet

ブ ロッコリー のピューレとハ ーブ の 菜 園 　フレッシュチ ーズ のソル ベ 添 え

Hokkaido Venison

berries and smoked beet

北海道産蝦夷鹿の低温ロースト

スモークビーツと赤いベリーのジビエソース

OR

または

Beef

Fillet

shallot and red wine sauce

熟成牛フィレ肉のポアレ　マルシャンドヴァンソース

Fingering Apple

林檎の木のアヴァンデセール

We ended up with a dessert sampler that included a little bit of all of several types of berries and sorbets, accompanied by a bit of strawberry nougat.
We paired the entire thing with a rich Oregon Pinot Noir, which added a deep finish to each of the dishes.  If you are in need of a beautiful restaurant that takes its food seriously, then consider Aquavit as your top choice for dining.