Always delicious dishes and warm smiles... and the wonderful wine that Chef Imai greets us with. All my dining companions expressed their joy, saying how delicious and fun it was! We had a delightful time with everyone enjoying the delicious food, sipping wine, and some were busy taking photos to share their proud stories. Surrounded by Chef Imai, everyone was beaming with smiles! Thank you so much, Italian Ryori Imai, for providing such a wonderful experience! I’m already looking forward to our next encounter (^^)Omakase Course with Pairing: JPY 34,0001kg Isaki from Ehime Fujimoto, Dashi SoupShirayuki Koshihikari Rice from Sasayama, cooked with Balsamic Vinegar and Isaki Dashi Soup, served with Nuka Pickled CaviarFried Abalone with Pecorino Romano CheeseAka Amadai from Ehime Fujimoto, Acqua Pazza with Bean SproutsGreen Asparagus from Hokkaido, Scallops with Koji SauceFocaccia made with Haruyutaka wheat from HokkaidoIsaki from Fujimoto, Isaki Ara Dashi, Acqua PazzaShabu-shabu of Botan Shrimp from Hokkaido with Shrimp Miso SauceTayarin made with Haruyutaka, served with Shrimp and Scallop Dashi TsukemenCharcoal-grilled Chateaubriand from Ohashi Beef, raised for 80 months, with Awaji Island onionsWasanbon Ice Cream with Matcha Sauce
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