Nestled in Ashiya, one of Kansai's most prestigious residential areas, this restaurant represents Hyogo and captivates food enthusiasts nationwide with its innovative and elegant Italian cuisine.I was fortunate to be invited to a private event hosted by a prominent figure in the gourmet community, a place known for its extreme difficulty in securing reservations. Thank you for the opportunity to experience this rare dining experience.Upon entering, I entered a passcode at the entrance. The spacious counter, made of warm wood, accommodates eight seats, and the open kitchen creates a calm atmosphere that heightens anticipation.Owner-chef Masahiro Imai opened the restaurant in 2019 after honing his skills at Michelin-starred establishments in Kansai and Northern Italy. His concept is to "reconstruct Italian cuisine using Japanese sensibilities and ingredients." With exceptional technique and rich sensibility, he incorporates the essence of Japanese tea ceremony cuisine into traditional Italian cooking, elevating it to meticulously crafted dishes.The omakase course features each dish prepared with such care that it’s hard to believe it’s a one-man operation. The flavors are refined, drawing out the maximum potential of the ingredients while maintaining a sense of Japanese aesthetics. Even as non-drinkers, we were able to enjoy the pairings at a leisurely pace.We began with a broth made from over 1kg of roasted Isaki fish bones, prepared by the charismatic fisherman Junichi Fujimoto from Imabari, Ehime, simmered for five hours. The rich and deep flavor was beautifully expressed with just the saltiness of clams and asari (small clams), and the broth permeated our bodies and souls.Following this, a salad of vinegared rice infused with the essence of Isaki broth was served, reminiscent of the first dish in a tea ceremony, enhanced with balsamic vinegar, pickled caviar, and pickled oil, creating a new sensation of umami.The signature fried abalone, simmered for five hours, was tender yet retained a satisfying chewiness, complemented by the richness and saltiness of Pecorino Romano.The specialty shabu-shabu made with Hokkaido botan shrimp showcased the shrimp's umami and sweetness, perfectly paired with a bisque sauce enriched with shrimp broth.For the primo piatto, we enjoyed tsukemen (dipping noodles) made from hand-cut tagliolini using only Hokkaido's Haruyutaka wheat and eggs. They were delicious on their own, and we savored them further with a dipping sauce made from shrimp and scallops sautéed for three hours to concentrate the flavors.The main course featured the renowned Chateaubriand from Ohashi Farm, known for its impressive 80-month feeding period. Each bite released a profound umami, and the fond de veau made from simmered tendons and bones was free of any off-flavors, delivering exceptional taste.The dessert was equally meticulous, featuring freshly made ice gelato using wasanbon sugar, drizzled with matcha prepared by the chef, offering a luxurious sweet treat.Chef Imai's worldview and personality shine through in his elegant and captivating dishes, creating an experience of "the pinnacle of Italian cuisine available in Japan." The reasonable price, including pairings, combined with a homely and comfortable atmosphere, made for a delightful and indulgent time with fellow food enthusiasts.I would like to express my gratitude to the esteemed food friend who organized this event and to the gourmet gentleman who kindly sent the menu.◾️ Tabelog Bronze◾️ Tabelog's Top 100 Restaurants, Top 100 Italian Restaurants【Omakase Pairing Course】* Stuzzichino - Broth soup made from roasted Isaki fish bones, simmered for five hours by Junichi Fujimoto from Ehime.* Antipasto 1 - Salad of vinegared rice cooked in Isaki bone broth, with balsamic vinegar, pickled caviar, and pickled oil.* Antipasto 2 - Fried abalone, simmered for five hours, topped with shaved Pecorino Romano.* Antipasto 3 - Steamed Hokkaido asparagus dressed with Isaki bone broth, served with homemade miso fermented with scallops and green asparagus skin powder.* Pane - Homemade focaccia made from Hokkaido Haruyutaka wheat.* Antipasto 4 - Charcoal-grilled Isaki fish, prepared by Junichi Fujimoto, served with Isaki bone broth aquapazza.* Specialita - Hokkaido botan shrimp shabu-shabu, served with shrimp broth béchamel sauce (shabu for about 15 seconds).* Primo Piatto - Hand-cut tagliolini (similar to tagliatelle) made with only Hokkaido Haruyutaka and eggs, served with dipping sauce made from shrimp and scallops sautéed for three hours.* Second Piatto - Charcoal-grilled Chateaubriand from Ohashi Farm's 80-month fed heifer, served with fond de veau sauce made from simmered tendons and bones, and clay pot rice cooked with egg yolk and broth.* Dolce - Freshly made ice gelato using wasanbon sugar, served with matcha affogato.* Bevanda - Non-alcoholic pairings.
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