I visited Japan no Italian Ryori Ten sai, located about a 5-minute walk from Exit 1 of Tsuruma Station! This hidden gem of a restaurant has the concept of "Italian cuisine expressed with Japanese ingredients." The interior is a sophisticated and calming space, featuring counter seats, table seating, and private rooms. With only 14 seats available, reservations are recommended! This time, I enjoyed the 【PRANZO Lunch Course】 for JPY 11,000! First up was a carpaccio made with flounder from Mikawa Bay and edamame. The flounder had a moist texture and refined umami. The mild acidity of white balsamic vinegar brought everything together, raising my expectations right from the first dish! Next came a small risotto. It looked just like sushi! The aroma of grilled sardines wafted through, and the puffed rice mimicked sushi rice, creating a delightful texture that fizzed in my mouth. Then, the soup arrived. This consomme soup, featuring tortellini made with Nagoya Cochin chicken, was carefully prepared over two days. Despite its crystal-clear beauty, the soup was rich in flavor! The tortellini had a great texture, allowing me to fully enjoy the umami and aroma of the Nagoya Cochin chicken. Next was the anago (conger eel). Steamed from fresh, the flesh was astonishingly fluffy! The shiitake mushroom served as a sauce had a wonderful umami and smoky aroma, making it a memorable dish. The homemade bread served midway was delightfully chewy. The combination of the bread's flavor and the fragrant olive oil was simply the best! Then came the charcoal-grilled isaki (bream). The skin was crispy while the inside remained moist. Accompanied by large young corn and a generous serving of new garlic bagna cauda sauce, the creamy sauce paired perfectly with the texture of the young corn, making every bite enjoyable! Next was a short pasta made with ayu (sweetfish) from Gifu Prefecture. The pasta from Mancini was paired with a rich sauce reminiscent of cheese fondue, utilizing the entire fish and varying the cooking methods for each part. This luxurious dish allowed me to savor the differences in aroma, texture, and flavor. Then came the strip loin of Mikawa beef. The meat was tender and juicy, paired with refreshing summer green beans and mustard. I truly enjoyed the rich flavor of the meat! For dessert, I had a cheese tart from Shimizu Farm, accompanied by gelato made with summer truffles. As soon as it hit my mouth, the aroma of truffles burst forth, followed by the richness of the cheese—a truly indulgent experience. I also enjoyed an early oil dish with squid and Manjanji peppers! The sauce, made with anchovies, tomatoes, and nuts, added a nice accent, and the slight spiciness was delightful! Finally, I had fig leaf gelato. It paired wonderfully with coconut, filling my mouth with a refreshing aroma. To finish, I was served adorable tea sweets and chamomile tea. Just when I thought the meal ended with gelato, this lovely touch allowed me to relax at the end! This course was carefully crafted using seasonal Japanese ingredients with Italian culinary techniques. Each dish brought surprises and discoveries, making the entire experience exciting until the very end! I highly recommend this restaurant for special occasions or memorable meals! It was a great meal!