Located in Takamatsu City, Kagawa, Ryobo is an Italian restaurant that offers more than just Sanuki udon, which many people might associate with Kagawa cuisine. This small establishment, run by a husband and wife team, has limited seating but provides a warm welcome. Here, you can enjoy dishes that are simple yet deeply flavorful, born from a sincere commitment to quality ingredients.The chef presents a unique course menu that creatively incorporates Italian techniques, drawing on a refined sensibility developed through various culinary styles. Each dish showcases seasonal ingredients from Kagawa and beyond, highlighting their individual characteristics.I visited after making a reservation in advance.The restaurant is about a 7-minute walk from Kotoden Kataharamachi Station. The interior features a calm atmosphere with only two tables and a counter, adorned with warm cherry wood that leaves a lasting impression.The tableware is from Richard Ginori. The beautifully unified dishes throughout the course complement the food perfectly, adding a touch of elegance without overshadowing the flavors.This time, I opted for the half pairing (JPY 6,600).■Omakase Course (JPY 16,000) - Toast with Prosciutto - Chilled Peach and Potato Soup - Fried Mitoyo Eggplant - White Sweetfish - Pasta with Sweetfish - Pasta with Mantis Shrimp - Wagyu Fillet - Dessert■Half Pairing (JPY 6,600) - Ca' del Bosco / Franciacorta Cuvee Prestige Edition 47 - Alpeisan Winery / Gewürztraminer 2025 - Argiano / Rosso di Montalcino 2024 - Due del Monte / Bianco 2022 - Hofstatter / De Vite 2024 - Gaudium Spumante Brut - Ronc Plattat / Rosso 2022 - Château Haut-Bergeyron●1. Toast with Prosciutto The first dish is a toast topped with prosciutto. The toast is perfectly toasted with butter hidden in between, generously layered with rich prosciutto. The crunchy texture of the toast, combined with the prosciutto's savory saltiness and the richness of the butter, creates a simple yet captivating amuse-bouche that truly captured my heart from the first bite. The pairing is a sparkling wine: Ca' del Bosco / Franciacorta Cuvee Prestige Edition 47. A blend of Chardonnay, Pinot Nero, and Pinot Bianco, it features fine bubbles, rich fruitiness, and refreshing acidity that is delightful.●2. Chilled Peach and Potato Soup This chilled soup embodies the essence of summer. The juicy sweetness of ripe peaches melds beautifully with the gentle sweetness and smooth texture of potatoes. Finished with fragrant olive oil, it offers a simple yet profound flavor. The vibrant aroma of peach is striking, making it a perfect dish for the hot season. Paired with Iwate's Alpeisan Winery / Gewürztraminer 2025, which features a floral aroma reminiscent of lychee and balanced acidity that enhances the peach's sweet fragrance. This wine was particularly memorable for its deliciousness.●3. Fried Mitoyo Eggplant This dish features the traditional Kagawa vegetable, Mitoyo eggplant. It is much larger than typical eggplants and is known for its high moisture content. The batter is light and crispy, while the inside is surprisingly fluffy and juicy. Generously topped with cheese, the richness enhances the eggplant's sweetness. The simplicity of the preparation allows the quality of the ingredients to shine. Paired with Argiano / Rosso di Montalcino 2024, the elegant acidity and moderate tannins of Sangiovese harmonize beautifully with the fried dish's aroma.●4. White Sweetfish This dish features white sweetfish from Ehime Prefecture. The skin is perfectly grilled, while the flesh is astonishingly tender. The refined sweetness and umami of the sweetfish are accented by the slight bitterness of the accompanying peppers, adding depth to the flavor. The cooking of the fish was superb, allowing the quality of the ingredients to shine through. Paired with Due del Monte / Bianco 2022, the gentle fruitiness and minerality enhance the delicate umami of the sweetfish.●5. Pasta with Sweetfish This handmade pasta features seasonal sweetfish. The sauce, infused with the sweetfish's umami, clings beautifully to the handmade noodles. The chewy texture of the pasta combines with the sweetfish's characteristic bitterness and umami, while the refreshing kick of sansho pepper tightens the overall flavor. This dish was an impressive representation of the season. Paired with Hofstatter / De Vite 2024, a wine blended from three types of white grapes, its floral aroma reminiscent of muscat pairs well with the sweetfish's flavor.●6. Pasta with Mantis Shrimp Next is a pasta dish lavishly featuring mantis shrimp. The mantis shrimp is made into a sauce, extracting its rich umami to the fullest. The thick, chewy pasta is coated with the intense shrimp flavor, delivering a burst of sweetness and richness with each bite. A hint of spiciness tightens the overall dish, making it enjoyable until the last bite. Paired again with Gaudium Spumante Brut, this golden sparkling wine has a strong acidity that refreshingly balances the rich umami of the shrimp.●7. Wagyu Fillet The main dish is Wagyu fillet. The surface is beautifully grilled, while the inside is perfectly rare. The exquisite cooking maximizes the meat's natural umami, achieving a wonderful balance between the robust flavor of the lean meat and the sweetness of the fat. Paired with Ronc Plattat / Rosso 2022, a robust red wine primarily made from Cabernet Sauvignon that complements the umami of the Wagyu.●8. Dessert The finale is a freshly made hot pudding. The surface is topped with a rich, slightly bitter caramel. Inside, it has a melt-in-your-mouth smooth texture, with a strong flavor of egg. Paired with Château Haut-Bergeyron, a sweet wine from Sauternes, its rich aroma reminiscent of honey and apricot pairs perfectly with the pudding. It's rare to find a restaurant that offers dessert wine for pairing, so I appreciated this thoughtful touch.After the meal, I enjoyed a cup of coffee. Its robust bitterness was pleasant, allowing me to savor the lingering flavors of the course.My stay lasted about three hours, and I lost track of time, enjoying not only the food but also the natural conversation with the couple.Each dish, rooted in seasonal ingredients from Kagawa, beautifully merges the chef's sensibility with Italian culinary techniques, showcasing the charm of the ingredients.For those visiting Kagawa for Sanuki udon, I highly recommend adding an extra day to experience this remarkable restaurant.It was a great meal.