il AOYAMA
(イル アオヤマ)The Tabelog Award 2025 Silver winner
Selected for Tabelog Italian EAST "Tabelog 100" 2025
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- Categories：
- Budget：
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Specialities
Chef
Naoyuki Aoyama - A Dedicated Seeker Who Sticks to His Own Style Without Compromise
Food
Aoyama-style Italian Cuisine Woven with Unique Sensibility and Top-Quality Ingredients
Space
Deliciousness is a Given: Creating a Smile for Guests Through Ambiance and Everything Else
Review
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ラキテン
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Visited on December, 2025
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Review 469 postsFollowers 732 peopleToo Delicious!!
I attended a private event at il AOYAMA. This place is incredibly cozy!! The chef, the mad...View details
Visited on December, 2025
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Restaurant information
Details
| Restaurant name |
il AOYAMA
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
Selected for Tabelog Italian EAST "Tabelog 100" 2025
Selected for Tabelog Italian EAST "Tabelog 100" 2025 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
百名店 選出歴
イタリアン 百名店 2025 選出店
食べログ イタリアン EAST 百名店 2025 選出店 |
| Categories | Italian |
| Phone number (for reservation and inquiry) |
|
| Reservation availability |
Reservation only |
| Address |
愛知県名古屋市東区徳川1-17-38 |
| Transportation |
14 minutes walk from Takaoka Station 858 meters from Takaoka. |
| Business hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
9 seats （ 9 seats at the counter） |
|---|---|
| Maximum party size | 9 people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Stylish space, Relaxing space, Counter seating |
Menu
| Drink |
Wine, Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
A house restaurant |
| The opening day |
2024.1.16 |
Our environmental and social efforts
Reducing food waste
We use seasonal ingredients sourced from the Tokai region, purchasing only what we need for our guests each day to create a menu with no waste. We also consume leftover trimmings as staff meals to further reduce waste.
Using sustainable ingredients
We use organic olive oil and other commonly used ingredients.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
Find Similar Restaurants （Area)
Takaoka Sta.
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Aichi
Higashi Ward, Nagoya City
Categories
Rankings in nearby areas
閉じる
ChefNaoyuki Aoyama - A Dedicated Seeker Who Sticks to His Own Style Without Compromise
Born in Aichi Prefecture in 1978. After graduating from university, I pursued a career in cooking. I honed my skills for over ten years at an authentic Tuscan restaurant. While gaining experience as a chef at renowned Italian restaurants like "Kitos," I also traveled around tasting various genres of cuisine, which made me acutely aware of the depth of Japanese cuisine. After opening my own restaurant, "Il Aoyama," in 2014, I have continued to pursue Italian cuisine that reflects my sensibility as a Japanese person. The restaurant will be relocating and renewing in January 2024.
Food Aoyama-style Italian Cuisine Woven with Unique Sensibility and Top-Quality Ingredients
"No matter how much you refine your technique, you cannot surpass good ingredients," emphasizes Mr. Aoyama, who places the utmost importance on food materials. For example, in his vongole bianco, he secures clams that he personally endorses as "the best in Mikawa Bay" from early morning, selecting each freshly caught clam one by one for purchase. This meticulous approach extends to everything he does, as he sources not only seasonal local ingredients but also the best available ingredients from both domestic and international sources at any given time. His cooking methods incorporate elements from both Italian and Japanese cuisine, providing delicate yet bold dishes that are not confined to any particular style.
SpaceDeliciousness is a Given: Creating a Smile for Guests Through Ambiance and Everything Else
In preparation for the move, Mr. Aoyama was so particular about every detail that he "studied architecture during business hours." According to the drawings he created himself, the seating has been increased by one, making it slightly more spacious. Beyond the heavy yet warm walnut slab, there is an open kitchen. The kitchen, which exudes cleanliness and allows no room for disorder even when cooking is taking place right in front of the customers, has been meticulously designed to minimize clutter through clever storage solutions. This thoughtful design reflects Mr. Aoyama's craftsmanship and dedication.
Refined Italian cuisine infused with the essence of Japan, now shining even brighter in this new location.
Nagoya's popular Italian restaurant "Il Aoyama" will relocate and reopen in January 2024. Staying true to the concept of "Italian cuisine created through the lens of a Japanese perspective," the resta...urant seeks to further deepen this expression as it leaves its original location after 10 years. As Naoyuki Aoyama expresses, "I want to grow old together with our customers like family," the restaurant continues to warmly welcome guests with delightful flavors, always aiming for the next level of deliciousness.