Today, I had dinner here.This Italian restaurant boasts one of the top three ratings in Western Japan. Although it’s usually hard to get a reservation, it seems they have recently opened up slots on Tabelog, and I was lucky enough to secure a booking this time. I dined with a companion and was seated at the counter.The restaurant has a hidden, cozy atmosphere within a building tenant, and the interior is chic yet comfortable. We opted for the dinner course and ordered wine a la carte. There were two types of olive oil available on the table for us to use according to our preference.◆ Omakase Course JPY 27,500 (tax included)- Buffalo Milk Panna Cotta with Peach- Botan Shrimp, Swordfish, Scallop, Seasonal Vegetables- Potato with Caviar- Grilled Risotto with Corn and Hairy Crab- Freshly Squeezed Corn Juice- 24-Month Aged Pershu by Mr. Tada and Buffalo Mozzarella- Local Arugula Salad with Soft-Boiled Egg- Tortafritta and Pershu- Bite-Sized Rice with Pershu- Squid and Karasumi Peperoncino- Roast Duck (choose one)- Roast Beef Tenderloin (choose one)- Tomato Tagliatelle with Fried Eggplant and Fresh Basil Pesto- Watermelon and Okinawa Mango- Tiramisu- Cold Brew Coffee◆ Ordered Drinks- VERMENTINO DI SARDEGNA 2024 Glass- TILT GlassTotal Amount: JPY 31,520 (including tax and service)Duration: 2 hours 20 minutes------- Details Below -------The first dish was Buffalo Milk Panna Cotta with Peach.The panna cotta was milky, sweet, and rich, paired with ripe seasonal peaches and topped with 36-month aged Parmigiano. I enjoyed it while alternating between the two olive oils on the table. The juicy sweetness of the peach and the saltiness of the Parmigiano were perfectly balanced.The second dish featured Botan Shrimp, Swordfish, Scallop, and Seasonal Vegetables.In a round dish, summer vegetables like green beans and edamame were arranged, topped with lightly seared, plump botan shrimp, swordfish, and scallops. The simple seasoning highlighted the ingredients beautifully.The third dish was Potato with Caviar.This is one of their specialties. Thinly sliced potatoes, resembling somen noodles, were generously topped with caviar. It was served with potato soup. The potatoes retained a nice crunch and had a sweet, rich flavor that complemented the elegant saltiness of the caviar. Wow, this was incredibly delicious.The fourth dish was Grilled Risotto with Corn and Corn Juice.The risotto was made with plenty of roasted corn and paired with hairy crab meat. The sweetness of the corn and the umami of the crab were delightful. The cold corn juice had a fruity sweetness.The fifth dish featured Pershu and Buffalo Mozzarella Cheese.I had the pleasure of tasting Mr. Tada's Pershu, which can only be found in a few places in Japan. In conclusion, it was on a completely different level of deliciousness compared to regular prosciutto. The texture, melt-in-your-mouth quality, umami, and saltiness exceeded all expectations. Once you try this prosciutto, you won’t want to eat anything else. It was, of course, delicious with the milky buffalo mozzarella, but it was also exceptional when paired with freshly made Tortafritta and bite-sized rice. The arugula served alongside was a perfect match.The sixth dish was Peperoncino.The squid had a rich sweetness, accompanied by homemade karasumi. I really wanted to eat a large portion of this! The key flavor of the peperoncino was the saltiness of the karasumi, which was incredibly luxurious.The seventh dish was the main course.Since we were two people, we received different meat dishes. I had the roast duck, while my companion had the beef tenderloin. I thought it would be nice if they served it divided from the start since we often end up sharing. The roast duck was delicious but didn’t reach a level of excitement. However, the beef tenderloin was absolutely divine! The finely textured meat was incredibly flavorful and so tender that it could be cut with chopsticks. The accompanying onions burst with sweetness.The eighth dish was the second pasta course.The pasta was a chewy tagliatelle. It seemed like a classic combination of tomato sauce and fried eggplant, but the addition of fresh basil pesto was a game changer. The fresh basil aroma was outstanding and lingered beautifully.The ninth dish was Watermelon and Okinawa Mango.It felt like summer! The sweetness was just right. The mango was rich and creamy.The tenth dish was dessert: Tiramisu.This was a unique take on tiramisu! As I broke into the ice cream in the center, the slight bitterness of the espresso blended with the acidity of the mascarpone.The coffee was cold brew, served in a wine glass. It had a smooth mouthfeel.It was a great meal.I enjoyed a special meal in a lovely atmosphere and felt completely satisfied. I would love to come back again if the opportunity arises.*Rating at the time of visit: 4.36 Less