"Italian Ryori Imai"For me, currently living in the Hanshin area, one of the quintessential restaurants that feels both close and far is "Italian Ryori Imai"! Six years ago, at the anniversary party of a restaurant I was promoting, Chef Imai made a special appearance, and I had the pleasure of enjoying one of his specialties, the "Fried Abalone." But that feels like a long time ago now...I was grateful to receive an invitation to visit "Italian Ryori Imai" for the first time! Thank you so much to the organizer and the kind lady who invited me.On the day of the visit, I made sure to rest well to fully enjoy the amazing wine pairings and to avoid becoming a "drunken monster." But how did it go?First, I greeted the organizer and my companions before entering the much-anticipated restaurant. It was an emotional moment to see Chef Imai again after six years since the anniversary event of the wood-fired Italian restaurant in Ashiya! Now, I was ready to indulge in Chef Imai's world, starting with the strongest wine pairings!⭐︎ Taittinger Brut Réserve◉ From Mr. Fujimoto: Ehime, Nerve-Processed Isaki Bone Low-Temperature Roasted Consommé Soup → This consommé made from Isaki bones is wonderfully rich and aromatic, with a strong umami flavor reminiscent of shellfish! I was astonished to discover that such depth of flavor could be achieved by slowly roasting the Isaki bones. What a surprise!⭐︎ Matahiwi Estate 286 Sauvignon Blanc◉ Shinozaki Koshihikari Rice Cooked in Isaki Bone Low-Temperature Roasted Consommé Soup, Salad with Pickled Caviar and Balsamic Vinegar and Pickled Oil → Following the tradition of Japanese tea kaiseki, which starts with a rice dish, this dish features rice cooked in the Isaki bone consommé, topped with plenty of pickled caviar, balsamic vinegar, and pickled oil, creating a wonderful harmony of soft acidity and umami... and the aroma is delightful!⭐︎ Caiaffa Millia Bio◉ 5-Hour Braised Fried Abalone, Charcoal-Grilled, Finished with Pecorino Romano Shavings → This is Chef Imai's signature dish! I enjoyed it six years ago, but the fried abalone here is truly exceptional! The abalone, braised for five hours, is perfectly tender! The meticulous process of frying it until crispy and then finishing it over charcoal to drain the oil is simply impressive. The combination of the crispy texture and umami with the Pecorino Romano is indeed signature! ◉ Hokkaido Green Asparagus Steamed in Isaki Bone Low-Temperature Roasted Consommé Soup, with Scallop Sauce and Olive Oil → Next up is the green asparagus! Roasted with the Isaki bone consommé, it has just the right amount of umami! The sauce made from scallops and rice koji is incredibly delicious, creating a wonderful harmony of flavors. This sauce is a real winner!◉ Homemade Focaccia from Hokkaido Haruyutaka Wheat → The focaccia has arrived to soak up that delicious sauce! As expected from Chef Imai!⭐︎ 1924 Double Gold Buttery Chardonnay◉ From Mr. Fujimoto: Ehime, Nerve-Processed Isaki, Charcoal-Grilled, Served as Aqua Pazza with Bone Broth → After enjoying the bone consommé in various dishes, Mr. Fujimoto's Isaki is simply charcoal-grilled! But it’s served as aqua pazza using that bone consommé! The Isaki, enveloped in the consommé, exudes even more umami... simply wonderful!⭐︎ Friedrich Becker Becker Portugieser 2023⭐︎ Bogle Vineyards Chardonnay 2023◉ Hokkaido Botan Shrimp, Shabu-Shabu in Botan Shrimp Broth Béchamel Sauce → This rich and flavorful shabu-shabu in béchamel sauce is also one of Chef Imai's specialties! That night, we had large botan shrimp from Hokkaido. The umami of the shrimp combined with the rich béchamel sauce is unbeatable! Of course, I enjoyed wiping up the sauce with focaccia until the very end!⭐︎ Piramima Wines Stocks Hill Shiraz 2023⭐︎ Clarence Dillon Clarendelle◉ Hand-Made Tagliatelle with Hokkaido Haruyutaka Wheat and Eggs, Served as Tsukemen with Shrimp & Scallop Stir-Fried Broth → The pasta is not just any pasta; it’s served as tsukemen! The hand-made tagliatelle is already delicious on its own, but the broth made from slowly stir-frying shrimp and scallops is packed with flavor! Whether you dip or not, it’s simply the best!⭐︎ Masca del Tacco Le Rappaio Primitivo di Manduria⭐︎ Dr. Rosen Dr. L Riesling Dry⭐︎ Lunch 32 Cabernet Sauvignon 2022◉ Hokkaido Ohashi Farm 80-Month-Fattened, Non-Calved Wagyu Chateaubriand, Charcoal-Grilled Steak with Homemade Awaji Island New Onion Marinade → Here comes the 80-month-fattened Chateaubriand! It’s carefully charcoal-grilled while resting, and finally, the sauce made from the wagyu broth is simply outstanding! The collaboration of the sauce with the tender Chateaubriand is unbeatable!◉ Fresh Gelato with Wasanbon, Topped with Matcha → To conclude this satisfying feast, we have fresh gelato made with wasanbon, lightly topped with matcha in a way that respects the tea kaiseki tradition, as only Chef Imai can!Thus, the wonderful evening hosted by Chef Imai came to an end... It was an unexpectedly amazing experience in Chef Imai's world! Looking at the menu and photos, one might think the dishes are rich and heavy, but as a self-proclaimed lover of Japanese cuisine, I felt that I could enjoy another round with these dishes! This is all thanks to Chef Imai, who meticulously prepares everything with care and attention, even while managing everything on his own!Despite being a one-man operation, he skillfully opened so many bottles of bubbles and wine while keeping an eye on the guests, never forgetting to refill our glasses (with pitchers of chasers prepared for us!), and smoothly preparing and serving the dishes—it truly felt like a divine skill! This is how he manages to offer such exquisite dishes and wines at this price point. I am truly grateful to Chef Imai!And I would like to express my gratitude once again to the organizer.It was a great meal!
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