Honestly, Aoitori’s bread is not really my thing. It is plain Japanese-style bread, and I do not eat much plain bread even in Japan. It is more that I miss it once in a while. Anyway, this place runs not just a bakery but a restaurant and bar as well. I heard a Japanese chef cooks everything himself, so I made time to go check it out.

The menu

I do not know how everyone makes such nice logos these days. Well, if you plan to franchise later, you had better get it right from the start.

Shirley Temple

A non-alcoholic cocktail. You cannot compare it to a professional bartender’s cocktail, but it was fine to drink. It somehow felt like being in an izakaya.

Wine of the day

Well, it was just okay.

Minestrone

An ordinary soup.

Grilled vegetables

Fine as a simple snack to go with drinks. Not especially delicious, more of a salad substitute. It is an open kitchen so you can watch the process, and I was surprised at how carefully every dish is made. It takes a while after ordering, so you have to accept that.

Mushroom and mentaiko pasta

This is the house recommendation, and the finely shredded nori goes strangely well with it. It is tasty, but it is the taste of Japanese-style pasta.

Crostini

A dish like bruschetta. Various toppings on slices of baguette, and unlike its looks, it was surprisingly delicious. I suspect this place could make a living on the crostini alone.

Another plate of crostini

I hardly ever do this, but it was so good that I ordered the tuna and chicken crostini. Less of a thrill than the first time, but still tasty. If you need a second stop for the evening in Hongdae, this place would be a good pick. The cramped seating is the one drawback though.

Dessert

They call it an Italian-style pudding, and it was just so-so. For something coming out of such a small kitchen, though, they really do things properly. I am curious to see how this place develops.

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