The interior is very simple, with only 6 seats available. As a result, the attentive service made for a delightful experience, and I enjoyed pleasant conversations with the lovely madam.The chef, originally from a Japanese culinary background, later transitioned to Italian cuisine. His style truly embodies the philosophy of "bringing out the ingredients' natural flavors," featuring many local ingredients from Shikoku. The dishes are mostly free of flashy sauces or decorations, allowing the essence of the ingredients to shine through.The third dish was a chilled new onion soup with prosciutto. This was my personal MVP—a shocking and moving soup dish. When I think of onion soup, I usually imagine something sweet and creamy, but this one showcased the crisp texture of the onions perfectly. The prosciutto and olive oil played a role in harmonizing and enhancing the overall flavor.The fourth and fifth dishes featured two types of asparagus. The fourth dish was domestic asparagus, "Welcome," simply fried. The fifth dish featured German white asparagus, richly seasoned with Parmesan cheese, egg, and butter.I was amazed at how much the origin and cooking method could change the character of the same asparagus.The eighth dish combined bamboo shoots and shiitake mushrooms, representing Ryobo's essence with its simple ingredients. The "Konpira bamboo shoots" from Kagawa and the "Tenkeiko" shiitake mushrooms from Tokushima were both thick and emitted a delightful aroma as soon as they hit the palate.The ninth dish was a young pigeon, a visually striking meat dish. The crispy skin was fragrant, and the meat had a pleasantly wild aroma. I found myself eagerly gnawing down to the bone.The course is omakase only, priced at approximately JPY 18,000. While it's not extremely difficult to make a reservation, it's advisable to check Tablecheck at least a month in advance.This Italian restaurant is definitely worth the trip to Kagawa.