【Chari Meshi Memoir | 2026.06】Near Tsuruma Park.Awarded the Tabelog Award Bronze 2026.Also selected as one of the Top 100 Restaurants in 2023 and 2025.I visited Japan no Italian Ryori Ten sai.On this day, I wanted to enjoy wine pairings, so I took public transportation instead of cycling.I decided to immerse myself in the world of sai, which includes not only the dishes but also the wines paired with each course.I made a reservation through Tabelog for:- PRANZO Lunch Course (JPY 11,000)The restaurant had only four tables occupied.In this quiet atmosphere, time flows as I savor each dish.⸻The chef honed his skills at a Michelin two-star restaurant in Italy, and after gaining experience in French cuisine in Japan, he opened sai in 2020.What does "Japanese Italian cuisine" mean, as stated in the restaurant's name?This course allowed me to experience the answer with each dish.⸻The first amuse-bouche featured a flounder from Mikawa Bay and edamame.This dish is enjoyed by mixing the jelly at the bottom.It begins with a refreshing taste, complemented beautifully by the Italian sparkling wine "Contadi Castaldi."Next, a small risotto with sardines and green onions from Mikawa Bay.The grilled sardine resembles a piece of sushi.The risotto is served in a shape reminiscent of sushi rice, naturally blending the essence of Italian and Japanese cuisine.⸻The consomme soup features tortellini filled with Nagoya Cochin chicken.The clear broth is concentrated with flavors developed over a long cooking time, drawing me into its perfection.Additionally, there’s anago (conger eel) from Awaji Island in Hyogo.The white anago, carefully steamed from fresh, is paired with shiitake mushrooms and smoked oil.The aromas and flavors of the ingredients quietly intertwine.⸻The homemade bread served here is also impressive.When the wooden box lid is opened, several types of bread, including focaccia, are revealed.Enjoying them with olive oil heightens my anticipation for the next dish.⸻Now, onto Japanese wine.I enjoyed "Eleveur à OBUSÉ," made from Merlot from Shinano, former Kamitakai.The distance between the wine and the dishes is pleasant, reminding me of the joy of pairing.⸻The isaki (grunter) from Mikawa Bay has a fragrant char and delicate texture.Underneath the isaki lies young corn.Every part, including the husks, is utilized, enhancing the flavors of the bagna cauda.You can feel the dedication to local ingredients.⸻One of the highlights of the day was the ayu (sweetfish) pasta.Head, bones, flesh, and innards.The entire ayu is used, capturing its bitterness, umami, aroma, and texture in one dish.Paired with grilled eggplant, the concentrated flavors were astonishing.The pasta is from Mancini, available only in Italy.This dish beautifully elevated the Japanese ingredient, ayu, into Italian cuisine.⸻The main course was charcoal-grilled Mikawa beef sirloin.Accompanied by early summer green beans.For the meat dish, I had Italian red wine "CASTELL’IN VILLA."The special cutlery from Fujijiro, a pride of Japan, was prepared for cutting the meat.It’s clear that the experience is designed not just around the food but also includes the tableware and cutlery.⸻And then, the flagship dish that has been served since the opening of sai:"Truffle Gelato"On top of a cheese tart from Shimizu Farm in Nagano, the truffle gelato.The aroma and the richness of the dairy blend together, making it an essential specialty when talking about sai.⸻The final pasta was aglio e olio with black squid from Mikawa Bay and Manjanji peppers.For dessert, figs from Anjo.The fruit, gelato, and coconut foam layered on a pristine white plate create a sweet aroma, evoking the essence of early summer.Paired with a sweet red wine from VIGNAMATO.The flow of pairings continued beautifully until the end.⸻After the meal, I enjoyed lemongrass herbal tea.And some tea sweets.Innovative cutlery, Arimatsu shibori cloth, thoughtful wine explanations, pleasant service, and a warm farewell.This was not just a meal; it was a complete experience.⸻The skills cultivated in Italy.The seasons and ingredients of Japan.And the climate of Tokai.All of these were expressed in a single course."Japanese Italian cuisine."I felt a strong sense of persuasion in that phrase during lunch.It was delicious.It was a great meal.