Located just a 3-minute walk from Ashiya Station, this restaurant reinterprets Italian cuisine using Japanese ingredients and sensibilities. Chef Imai has honed his skills in regions like Piedmont and Emilia-Romagna. Reservations for new guests are nearly impossible, but I was fortunate to be invited by a friend.I opted for the Omakase course, which included pairings of wine and sparkling wine:- Mackerel- Balsamic vinegar sushi rice with pickled caviar- Abalone, simmered in broth for 5 hours and then deep-fried, served with cheese- Mackerel carpaccio with kombu- Ayu from the Waragawa River with liver- Botan shrimp shabu-shabu with focaccia- Tsukemen- Sirloin cap hamburger steak- Bonito flake risotto- Vanilla ice cream with matcha affogatoI was amazed by the continuous flow of dishes, all beautifully crafted in an Italian style. The pickled caviar on the balsamic sushi rice was delicious, and the deep-fried abalone was truly impressive. I found myself wanting more of these flavors. The carpaccio, ayu, and botan shrimp shabu-shabu were innovative yet delicious. The standout pasta was surprisingly served in a tsukemen style, and the main dish, the sirloin cap hamburger steak, was exceptional. Since we had a hearty group, we even added the bonito flake risotto. We ended on a high note with the ice cream, feeling completely satisfied.Despite being a one-man operation, the free-flowing drinks were promptly refilled, and I ended up drinking quite a bit. (There are also non-alcoholic options available for those who prefer not to drink.)With its creative and delicious dishes, enjoyable atmosphere, and an excellent selection of wines, this restaurant is truly top-notch. I hope to return if the opportunity arises.
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