During my 2-night, 3-day food tour of Shikoku, I chose Ryobo as a base for my itinerary, along with Kuruma Sushi in Ehime.Wanting to be in top shape for the meals, I decided to skip lunch and focus on dinner, arriving with great enthusiasm.The restaurant has two counter seats and two tables, arranged to create a spacious atmosphere. The owner’s wife greeted me, making me feel relaxed as I started my meal.The cheese was Stracciatella served on crispy toast. (I learned that it’s the creamy part inside Burrata cheese—something I didn’t know!) The saltiness of the anchovy paired perfectly, making it a delightful finger food that encouraged me to enjoy my drink.The wine that followed was a Gewürztraminer from Iwate, which had a tropical flavor and was delicious.Next came a cold potato soup paired with peaches from Marugame in Kagawa, and it was incredibly tasty! The pairing with the wine was superb, so I ordered another glass.Then, I had fried Mitoyo eggplant topped with fluffy Pecorino cheese. This eggplant has three times the moisture of regular eggplant and a thin skin, making it delicate and only available locally. The frying was done to perfection, rivaling any tempura shop.The prosciutto was made from French Rigor pork, bursting with umami beneath its strong saltiness, making it a perfect match for wine.The grilled Biwa trout was cooked to a perfect medium-rare, bringing joy with every bite! The sweetness and bitterness of the bell pepper enhanced the trout's flavor. Although it’s not common in Kanto, it had a clear taste that belied its freshwater origins.The pasta made with whole sweetfish harmonized beautifully with the fish's bitterness and umami. It was incredibly delicious!Just when I was amazed by the first pasta dish, the second one was even better than I expected. This one featured a fragrant sauce made with plenty of mushrooms, and the fresh mushrooms clung to the pasta, releasing rich flavors and aromas with every bite.I wondered when I last had pasta this delicious. Nowadays, many Italian restaurants serve mediocre pasta, but here, it’s clear they put a lot of effort into it.The main dish was a perfectly roasted duck. I had watched it being cooked over charcoal for nearly an hour, and the joy of tasting it was indescribable. The simple balsamic sauce complemented the duck's flavor without overpowering it.For dessert, I had cheesecake. This cheesecake used a mild cream cheese, making it a universally loved type that I wished I could take home as a whole.After the meal, I had the opportunity to talk with the couple, and their genuine desire to provide delicious food that brings joy to their customers was palpable.The husband’s cooking reflects his thoughtfulness for the customers, while the wife carefully selects wines to enhance the dining experience. It was a wonderful restaurant where their passion truly shone through.