About Aurelia
Fish cut to order, charcoal for everything else
Our story
Why Aurelia exists
Two counters at Aurelia, and both are the point. At one, fish is filleted in the morning and cut when you order it. At the other, a robata grill runs on binchōtan — charcoal that burns clean and hot enough to sear without smoking. The ramen broth goes on the night before. None of that is complicated; it just cannot be rushed.
Read moreWhat we care about
How we do things here
Cut to order
Fish is filleted in the morning and sliced when you order it. Nothing sits pre-cut in a fridge.
Binchōtan charcoal
It burns clean and hot, which is what lets the robata sear without smoking the food.
Twelve-hour broth
The tonkotsu goes on the night before. There is no shortcut and we have not found one.
Two counters
Sit at either and watch your food being made. It is the best seat in the room.
The kitchen
Who cooks your food
The team at Aurelia works to a simple rule: cook a short list of things properly rather than a long list adequately. Add your chef and your team here — a photograph and a couple of sentences each is plenty, and it is one of the first things guests read.
What guests say
In their words
Cut to order
Binchōtan charcoal
Twelve-hour broth