Just a 3-minute walk from Hanshin Ashiya Station, "Italian Ryori Imai".This time, I opted for a course with wine pairings.Course contents:- Fume de Poisson- Caviar Rice Bowl with Nuka Pickles Flavor- Fried Abalone- Sea Bream from Akashi Ura, prepared with precision- Shrimp Shabu-Shabu- Tagliolini Tsukemen- Hachisho Beef Chateaubriand- Risotto- Freshly Made Vanilla Ice CreamStarting with the Fume de Poisson, the broth was made from the sea bream from Akashi Ura. The first bite was a gentle start, typical of the Kansai region. The bubbles were smooth and perfectly balanced, not overpowering.The Caviar Rice Bowl with Nuka Pickles Flavor featured sushi rice made with Koshihikari and was topped with nuka pickled caviar and oil. The rich aroma was beautifully complemented by the refreshing acidity of yuzu, making it incredibly delicious. It was a joy to enjoy it with champagne.The Fried Abalone was a classic dish. This time, it seemed even more delicious than usual, perhaps due to the season. It paired wonderfully with the usual American Chardonnay.The Sea Bream from Akashi Ura, prepared with precision, had a delightful texture. The kombu broth and soy sauce aroma lingered pleasantly at the end. The rosé sparkling wine I was enjoying matched perfectly. Was it the soy sauce or the shiso that made it so good? It was truly delicious!The Akakimura wine had a pleasant acidity and felt light at first, but gradually transformed into a more oaky nuance.The Shrimp Shabu-Shabu was a long-awaited dish since the crab season special last time! It looked rich but was surprisingly easy to eat. Dipping it in the Haruyutaka focaccia made it hot and rich, so be careful not to burn yourself! The Tagliolini Tsukemen featured tagliolini made from Haruyutaka, served with a bouillabaisse dipping sauce. It was delicious even on its own, with the initial broth enhancing the wonderful aroma. The dipping sauce was finished with soba water, which I drank completely.The main dish was Hachisho Beef Chateaubriand! It was my first time trying Hachisho beef! Of course, it was delicious with just kombu powder and salt, but it paired exceptionally well with Imai's prosciutto and soy sauce fermented for three months with rice koji. Served with freshly cooked rice, it was the perfect set meal.Then, I made risotto with the freshly cooked rice from the previous dish. It was generously topped with freshly shaved bonito flakes from Ibusuki. The aroma was absolutely wonderful even before it was served.Finally, I enjoyed the freshly made soft vanilla ice cream, served in a matcha affogato style.With amazing dishes and a wide selection of wines, this restaurant is a true delight for someone like me who loves to pair various wines with food!
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