During my visit to Gifu and Nagoya, I had lunch at "Japan no Italian Ryori Ten SAI." As the name suggests, the course was crafted using plenty of Japanese ingredients while presenting Italian cuisine. The dishes featured local specialties such as seafood from Mikawa Bay, ayu from Gifu, and Mikawa beef. The first dish was "Corn, White Clam, and Basil." This plate combined a cold preparation based on corn with white clam and basil. It was a refreshing dish, perfect for starting off in the hot season. Next was the Lobster and Scallop Croquette. This dish featured a rich bisque made from lobster combined with béchamel sauce, resembling a creamy croquette. The crispy coating revealed a burst of rich flavor inside. For the appetizer, we had the eel from Mikawa Bay. Underneath the summer eel were pear slices, and on top were peanuts. This unexpected combination of eel, pear, and peanuts surprisingly paired well together, making for an interesting dish. The bread served during the meal was also memorable. It arrived in a stylish wooden box, featuring focaccia topped with sun-dried tomatoes, round bread, and grissini shaped like coral. All were freshly baked and delicious. Next was the Spanish Mackerel from Mikawa Bay. It was served on a bed of grilled eggplant tartar, topped with chips made from "Shadow Queen" purple potatoes. The combination of the mackerel's silver color and the purple chips was visually stunning, leaving a lasting impression. Then came the risotto made with Gifu's ayu. It included ayu, edamame, shiso, and fava beans. The rice used was "Ryuu no Hitomi," known for its large grains. The rice had a strong presence, maintaining its texture even when combined with the ayu and beans, making it a great match for the risotto. The main dish was the Mikawa beef strip loin. Instead of a thick steak, it was prepared in a light shabu-shabu style, accompanied by winter melon, Manji peppers, and daikon radish. Although it was strip loin, it felt light, allowing us to enjoy the tender meat and the richness of the fat. The highlight was their specialty, "Truffle Gelato." This dish featured a cheese tart from Shimizu Farm topped with truffle gelato and additional truffle shavings. The combination of truffle, gelato, and cheese tart was intriguing. The gelato itself was not as rich as I had imagined, but it offered a delightful experience of truffle aroma paired with dessert. Personally, I particularly enjoyed the spaghetti with Genoese sauce made from aged squid from Mikawa Bay. The composition was very simple, but the rich Genoese sauce clung beautifully to the noodles. The squid was aged, resulting in a tender, sticky texture. With each bite, the sweetness and umami were pronounced, pairing excellently with the rich Genoese sauce, making it one of my favorite dishes of the day. For dessert, we had white peach. It was combined with rose hip and tonic water, adding a refreshing acidity and unique bitterness to the sweetness of the peach. It was not just sweet, providing a refreshing finish to the meal. We concluded with some small sweets and tea. Using many Japanese ingredients, the combinations and presentation showed a playful spirit, perfectly reflecting the name "Japan no Italian Ryori." I especially loved the aged squid with Genoese sauce. I will definitely revisit!