Ahora Aqui
Indulge in the freshest Hokuriku produce, seafood and meat in one of Japan’s most important historical districts.
Restaurant Details
Head Chef Yuki Yamaoka’s resume reads like a world tour. After cutting his teeth at the Park Hyatt Tokyo Kozue for 10 years, he was dispatched to the Consulate General of Japan in Milan, the Embassy of Japan in Bolivia and its equivalent in the United Kingdom.
Concluding his stint with an Excellent Official Residence Chef award from the Minister of Foreign Affairs, he was then drawn to the mountains of Toyama Prefecture, where the mercurial Hokuriku climate brought forth produce and ingredients that could be found nowhere else in Japan.
Having found his culinary palette, he needed a canvas. So he chose the Main Building of the Sano Family House, one of Takaoka City’s three majestic Tangible Cultural Properties, to establish Ahora Aqui — “now here” in Spanish.
With innovative dishes that mimic the climate of the region — sometimes turbulent, sometimes mild — Chef Yamaoka has succeeded in creating a national treasure within a national treasure.
A lunch course with an emphasis on local ingredients, primarily sourced from Toyama Prefecture and Takaoka City. Chef Yuki Yamaoka’s global approach to traditional Japanese cooking techniques puts an inventive spin on Hokuriku cuisine.
A lunch course with an emphasis on local ingredients, primarily sourced from Toyama Prefecture and Takaoka City. Chef Yuki Yamaoka’s global approach to traditional Japanese cooking techniques puts an inventive spin on Hokuriku cuisine.
Chef Yamaoka’s personal recommendation, combining the best of Hokuriku ingredients with his extensive global expertise. This course is limited to guests at the counter seats, so they can experience the dishes coming to life before their very eyes.
Chef Yamaoka’s personal recommendation, combining the best of Hokuriku ingredients with his extensive global expertise. This course is limited to guests at the counter seats, so they can experience the dishes coming to life before their very eyes.
Ahora Aqui Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Ahora Aqui Business Days
Ahora Aqui Address
68 Onmadashimachi, Takaoka, Toyama, 933-0926
Ahora Aqui Access Info
Ahora Aqui is a 6-minute walk from Kataharamachi Station, or a 7-minute walk from Suehirocho Station.
Ahora Aqui Phone Number
Ahora Aqui Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
A haven for budding mountaineers and amateur anthropologists — the mountains of Toyama have kept the beautiful villages between them frozen in time.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
10 meals
COURSE MENUGinza Ishizaki
Ginza Ishizaki hits every mark of elegance with domestic uni and wasabi, and wagyu so high-quality that it barely needs to be touched by heat to offer melt-in-your-mouth succulence.
COURSE MENUMiavato
Iwate Prefecture’s famous beef takes center stage at this Tokyo cafe-turned-meat bistro, alongside other regional specialties and favorites from all around the world — including zucchini bread and charcoal-roasted coffee.
COURSE MENUBistro BrainStorming
There’s no better match for Tottori Prefecture’s famous wagyu beef than some of the best whiskies from all over the world. The man behind this meeting, BrainStorming’s owner and head chef, cut his teeth at some of Japan’s most famous French eateries.
COURSE MENURobata Omoto Kagurazaka
Charcoal-grilled Hokkaido pork, beef and seafood in the heart of Tokyo’s former geisha district Kagurazaka. Pair this intimate, rustic robatayaki experience with a glass of local Hokkaido sake or shochu.