On this day, I received a delightful invitation from a respected organizer I’ve been in touch with recently, allowing me to finally visit Italian Ryori Imai, a place I had longed to try but thought was out of reach!I held off on indulging in the freshly baked soufflé at a café beforehand to make sure I had enough time to enjoy my meal here.After greeting everyone, we began the culinary journey.Since the meal included pairings, I was asked whether I preferred alcohol or a non-alcoholic option, and I chose non-alcoholic.Below is the menu, which I’m grateful to have copied from a friend. Thank you so much, Vader-san! m(__)m◉ From Fujimoto-san: Ehime, Shinkei-shime Isaki Bone Low-Temperature Roasted ConsomméThis fish from Fujimoto-san might be my first time trying it! It warmed both my stomach and heart—what a delicious consommé! ♡◉ Shinozaki Koshihikari Isaki Bone Low-Temperature Roasted Consommé Soup with Rice, Salad topped with Nuka Pickled Caviar, drizzled with Balsamic Vinegar and Nuka Pickled Oil→ This follows the tradition of starting with a rice dish in Japanese tea kaiseki.◉ 5-Hour Braised Abalone Fritters, Charcoal-Grilled, Finished with Pecorino Romano ShavingsWe were shown the abalone at first, but I never expected it to be served as fritters! It was incredibly delicious, and I couldn’t help but be amazed.◉ Hokkaido Green Asparagus Steamed in Isaki Bone Low-Temperature Roasted Consommé Soup, with Scallop and Rice Koji Sauce, drizzled with Olive Oil◉ Homemade Focaccia from Hokkaido Haruyutaka WheatThe focaccia was also delightful!◉ From Fujimoto-san: Ehime, Shinkei-shime Isaki, Charcoal-Grilled, Aqua Pazza Style with Bone Broth◉ Hokkaido Botan Shrimp, Shabu-Shabu in Béchamel Sauce with Botan Shrimp BrothThis looked heavy at first glance, but surprisingly, it wasn’t rich at all. Usually, dishes like this can be quite filling, but I felt light and was able to wipe the plate clean with focaccia! It was so delicious that I won’t be able to enjoy similar dishes elsewhere.◉ Hand-rolled Tagliolini made only with Hokkaido Haruyutaka Wheat and Eggs, served in a Tsukemen style with a 3-Hour Stir-Fried Broth of Shrimp and ScallopsThis was exquisite! It was my first time having pasta in a Tsukemen style. The broth was rich with the essence of shellfish and scallops, but even the tagliolini alone was outstanding!Finally, I mixed the soup like soba-yu and drank it all down! ♪♪◉ Hokkaido Ohashi Farm 80-Month-Fattened, Non-Breeding Wagyu Chateaubriand, Marinated with Homemade Awaji Island New Onions, Charcoal-Grilled Steak StyleThis was an 80-month-long fattened cow! I’ve never had beef aged this long before. It was so delicious that it made me crave rice! ☆◉ Freshly Made Wasanbon Gelato, Drizzled with MatchaI first enjoyed the gelato on its own, then added matcha halfway through.The matcha was carefully whisked by the chef, and I was pleasantly surprised to see matcha served!My first experience at Italian Ryori Imai exceeded my expectations, and personally, it might be the most impressive meal I’ve had this year! ☆I sincerely hope to return to this wonderful restaurant. I await the divine call! m(__)m
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