Italiaryouri Imai Ashiya

I visited "Italian Ryori Imai" in Ashiya, a restaurant I had been curious about for a while, and opted for the omakase course.Chef Imai's unique style incorporates Italian cuisine while blending in dashi, Japanese ingredients, and traditional Japanese tableware.The course began with the dashi that would be used that day, immediately drawing me into a completely different world from typical Italian dining right from the first dish.Next was a rice dish enhanced with balsamic vinegar, topped generously with caviar.The fried abalone was served in a way that allowed you to eat it with your hands, offering a delightful crunch and the rich flavor of the abalone.The fish dishes ranged from gentle preparations that highlighted the dashi to plates with rich sauces, seamlessly transitioning between Japanese and Italian culinary styles.Then came the pasta.The dish paired with a rich sauce appeared simple but was packed with flavor.The entire course was thoughtfully designed with a balance of flavors and flow, keeping me engaged until the very end.While the food was excellent, what left a lasting impression on me was Chef Imai's personality and the comfortable atmosphere.The lively ambiance of the counter seating was relaxed, allowing for enjoyable conversations about the dishes and wines, which I believe is one of the restaurant's charms.The wines were perfectly paired with each course, making the entire experience feel like a cohesive journey.While there are various Italian restaurants that incorporate Japanese elements, Imai's ability to blend them so naturally into his own culinary identity is truly remarkable.It's no surprise that this restaurant has been awarded the Tabelog Award 2026 Bronze and recognized as one of the Top 100 Italian Restaurants in WEST 2025.I definitely look forward to visiting again.It was a great meal! Less

I visited this place for the second time, invited by a regular friend. It's truly a restaurant you want to return to again and again.This time, the combination of rice cooked in seafood broth with caviar was refreshingly new and paired perfectly with wine. The classic fried abalone topped with ricotta cheese was just as delicious as I remembered, making me want to savor every bite again. Last time I had tripe, but this time I enjoyed the succulent botan shrimp fondue that melted in my mouth. It paired wonderfully with the homemade focaccia.The Hamburg steak made from sirloin cap was rich and satisfying, prompting me to ask for a second serving of rice. To finish, I enjoyed homemade vanilla ice cream drizzled with matcha, and the blissful time flew by as I lost track of how many types of wine I had. Less

I had been invited to this restaurant by a wealthy friend from Ashiya for a while, and finally, the schedule aligned for me to visit. I took the Shinkansen from Shinagawa to Shin-Osaka, then transferred to the Hanshin train to Ashiya Station. From Ashiya Station, it was about a 4-minute taxi ride to Italian Ryori Imai. The temperature that day was 37 degrees, so walking was out of the question.I arrived a bit early, so I killed some time at a nearby convenience store. When it was time, I met up with my friends and entered the restaurant. It seemed that Chef Masahiro Imai was running the place solo, with only 9 counter seats available. New reservations are quite difficult, and only those with a reservation can visit.The dinner is a pairing of Italian cuisine with wine (there's also a non-alcoholic pairing option). I thought it might be quite hectic since it was a one-man operation, but everything flowed smoothly, likely due to perfect preparation and organization. Being an alumnus of Doshisha University, he must have a sharp mind.The first dish served was a "dashi" that immediately revealed the Italian cuisine's emphasis on "wa" (Japanese flavor). The risotto topped with caviar resembled a mini rice bowl made with vinegared rice. The fried abalone sprinkled with pecorino is probably a seasonal favorite.The button shrimp shabu-shabu-style gratin was delicious! I enjoyed it beautifully with focaccia. The tagliolini made with egg was also delightful. The beef hamburger, made without any fillers, was best enjoyed with some egg. I was able to enjoy the meal without getting bored until the very end.Even though it was a one-man operation, the wine pairing flowed seamlessly. Starting with champagne, then white and red wines, the chef promptly refilled my glass whenever it was empty. It felt like a never-ending flow of wine, akin to "wanko soba" (endless soba noodles).Chef Imai is truly impressive. I would love to have her reserve a table for me again. Less

I visited Italian Ryori Imai, a popular Italian restaurant in Ashiya that is often fully booked.The course meal features a blend of Italian and Japanese elements. The price includes drinks, and they keep pouring wine for you.While there are non-alcoholic options available, those who can drink will find it quite a bargain.The creative dishes were delicious.Since they primarily host private reservations, I think it’s difficult to make a new booking. However, if you get an invitation, I highly recommend this place. Less

Just a 3-minute walk from Hanshin Ashiya Station, "Italian Ryori Imai".This time, I opted for a course with wine pairings.Course contents:- Fume de Poisson- Caviar Rice Bowl with Nuka Pickles Flavor- Fried Abalone- Sea Bream from Akashi Ura, prepared with precision- Shrimp Shabu-Shabu- Tagliolini Tsukemen- Hachisho Beef Chateaubriand- Risotto- Freshly Made Vanilla Ice CreamStarting with the Fume de Poisson, the broth was made from the sea bream from Akashi Ura. The first bite was a gentle start, typical of the Kansai region. The bubbles were smooth and perfectly balanced, not overpowering.The Caviar Rice Bowl with Nuka Pickles Flavor featured sushi rice made with Koshihikari and was topped with nuka pickled caviar and oil. The rich aroma was beautifully complemented by the refreshing acidity of yuzu, making it incredibly delicious. It was a joy to enjoy it with champagne.The Fried Abalone was a classic dish. This time, it seemed even more delicious than usual, perhaps due to the season. It paired wonderfully with the usual American Chardonnay.The Sea Bream from Akashi Ura, prepared with precision, had a delightful texture. The kombu broth and soy sauce aroma lingered pleasantly at the end. The rosé sparkling wine I was enjoying matched perfectly. Was it the soy sauce or the shiso that made it so good? It was truly delicious!The Akakimura wine had a pleasant acidity and felt light at first, but gradually transformed into a more oaky nuance.The Shrimp Shabu-Shabu was a long-awaited dish since the crab season special last time! It looked rich but was surprisingly easy to eat. Dipping it in the Haruyutaka focaccia made it hot and rich, so be careful not to burn yourself! The Tagliolini Tsukemen featured tagliolini made from Haruyutaka, served with a bouillabaisse dipping sauce. It was delicious even on its own, with the initial broth enhancing the wonderful aroma. The dipping sauce was finished with soba water, which I drank completely.The main dish was Hachisho Beef Chateaubriand! It was my first time trying Hachisho beef! Of course, it was delicious with just kombu powder and salt, but it paired exceptionally well with Imai's prosciutto and soy sauce fermented for three months with rice koji. Served with freshly cooked rice, it was the perfect set meal.Then, I made risotto with the freshly cooked rice from the previous dish. It was generously topped with freshly shaved bonito flakes from Ibusuki. The aroma was absolutely wonderful even before it was served.Finally, I enjoyed the freshly made soft vanilla ice cream, served in a matcha affogato style.With amazing dishes and a wide selection of wines, this restaurant is a true delight for someone like me who loves to pair various wines with food! Less

On this day, I attended a private reservation at Italian Ryori Imai with regular customers. I’m grateful to have been taken to a place I wouldn’t have been able to visit on my own. Thank you!I walked to the restaurant from JR Ashiya Station. I mistakenly thought there would be more convenience stores in the area, but it seems to be a quiet, upscale residential neighborhood with many nice houses. Haha.I didn’t ask in detail, but it seems like the restaurant includes the cost of drinks as well, so for those who can drink a lot of wine, it must feel like a great deal. For those who don’t drink, it might be a bit disappointing, but the dishes themselves are creative and delicious.The style of service is generous with the wine, so if you’re not careful, you might end up drinking too much and getting tipsy. Haha.Since it was a private event, we could enjoy ourselves without worrying about others, which made it a lot of fun! (*´∀`)Although it might be difficult to get a reservation in this area, I definitely want to return to this wonderful restaurant. _(:3 ｣∠)_ It was a great meal!Reservation method: Through regular customersCourse fee: JPY 35,000?Duration: About 2.5 hours?Reservation difficulty: It might be tough for newcomersOrder: NoneTotal bill: JPY 35,000 Less

I was finally able to attend a private reservation event that I was invited to quite some time ago. I can't even remember when it was, but I believe it was over six months ago. At that time, I had no knowledge about this place, but its popularity made me eager to check it out.On the day of the event, it was unfortunately raining, but since it was my first time in the town of Ashiya, I decided to walk to the restaurant. It took about 10 minutes, which was a nice light walk before the meal.I had heard that entry required a passcode, but I was surprised to find that there was no sign outside, and I almost walked past it.When the time came, everyone gathered, and the meal began.There were eight of us for this private event. The chef, working solo, was very efficient, pouring wine and preparing dishes, yet he appeared completely at ease and natural.There was none of the awkwardness that often comes with a one-person operation, and I was able to enjoy a comfortable experience from start to finish.Thank you very much, Chef.On this day, we enjoyed:- Dashi made from the Isaki fish, prepared by Mr. Fujimoto from Ehime- Risotto with dashi and caviar- Fried abalone topped with pecorino- Sea bream from Akashi in kombu dashi- Grilled Isaki with junsai and dashi, prepared in an aqua pazza style- Botan shrimp shabu-shabu with béchamel sauce- Focaccia- Pasta made only with eggs, served tsukemen-style with fish dashi- Hand-cut, 100% beef hamburg steak without fillers- Clay pot rice (cooked al dente)- Rice with dashi and hanakatsu from Makurazaki- Ice cream topped with matchaAlthough the restaurant is named "Italian Ryori," those unfamiliar might mistake it for a Japanese restaurant. The dishes featured a lot of fish dashi made from the Isaki prepared by Mr. Fujimoto, highlighting the umami of the fish. And everything was incredibly delicious!! The fried abalone was a first for me, and the botan shrimp shabu-shabu was a new experience as well. The flavors were slightly on the stronger side, likely to pair well with wine.Since Ashiya is a bit far from my usual haunts, it’s not easy for me to visit often, but if it were closer, I would want to come back regularly. The chef was very personable, making my first visit quite comfortable. I definitely want to return! Less

This is an extremely hard-to-book restaurant, and I was lucky enough to visit again. Thank you so much! If invited, I would definitely go, no matter what. The experience was absolutely top-notch, with perfect pairings. Of course, I left the food choices to the chef, and for drinks, I had the option of non-alcoholic or alcoholic pairings!One of the specialties here is the abalone, which is fried and then grilled. It was incredibly delicious!The shrimp was dipped in a bubbling cream sauce. It was amazing!Ah, I want to go again—I'd love to visit every month.It was a great meal. Less

Last November, I held a private reservation at Italian Ryori Imai, and I returned for the first time in about six months! On this day, friends from as far away as Tokyo and Yamaguchi came to join me!Five minutes before, I entered the restaurant by entering the passcode at the entrance!At Italian Ryori Imai, those who drink can enjoy an alcohol pairing, while non-drinkers can opt for a non-alcoholic pairing!*Location: 10-21 Kōkōchō, Ashiya City, Hyōgo Prefecture *Access: 3-minute walk from Hanshin Ashiya Station■ The Tabelog Award 2026 Bronze Winner ■ Selected as one of Tabelog's Top 100 Italian Restaurants in the WEST 2025 ■ Tabelog Visit Score: 4.31Here’s what I had (Alcohol Pairing Course):⚫︎ Fumido Poisson of Isaki by Junichi Fujimoto ⚫︎ Salad with Organic Koshihikari Rice, Pickled Caviar, and Pickled Oil ⚫︎ Fried Abalone ⚫︎ Goto Islands Striped Horse Mackerel Carpaccio with Kombu Sauce and Soy Oil ⚫︎ Isaki Aqua Pazza by Fujimoto ⚫︎ Hokkaido Botan Shrimp Shabu-Shabu ⚫︎ Hokkaido Haruyutaka Tagliolini with Zuppa di Pesce Tsukemen ⚫︎ Fillet from Ohashi Farm in Oozora Town, Hokkaido, marinated for a week in homemade Awaji onion miso (80 months of fattening), grilled over charcoal with its broth ⚫︎ Organic Koshihikari Rice from Sasayama cooked in the initial broth ⚫︎ Freshly made Tokushima Wasanbon Vanilla Ice Cream with Matcha Affogato Here are my impressions: We started with a broth made from over 1 kg of Isaki, which was carefully prepared by Junichi Fujimoto from Ehime Prefecture, roasted and simmered for five hours. The broth was delicious, warming my stomach and stimulating my appetite!I absolutely love Imai's specialty, the fried abalone! The abalone, simmered for five hours, had a wonderful texture and was outstanding today as well!Another specialty, the Botan shrimp shabu-shabu, was incredibly delicious, paired with a béchamel sauce infused with shrimp broth.For the main dish, we had Chateaubriand from Ohashi Farm, with a fattening period of 80 months! It was guaranteed to be delicious!Once again, I was overwhelmed by Chef Imai and left completely satisfied! This wonderful restaurant operates smoothly with just one person serving, making for a delightful dining experience! It was a great meal!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

Nestled in Ashiya, one of Kansai's most prestigious residential areas, this restaurant represents Hyogo and captivates food enthusiasts nationwide with its innovative and elegant Italian cuisine.I was fortunate to be invited to a private event hosted by a prominent figure in the gourmet community, a place known for its extreme difficulty in securing reservations. Thank you for the opportunity to experience this rare dining experience.Upon entering, I entered a passcode at the entrance. The spacious counter, made of warm wood, accommodates eight seats, and the open kitchen creates a calm atmosphere that heightens anticipation.Owner-chef Masahiro Imai opened the restaurant in 2019 after honing his skills at Michelin-starred establishments in Kansai and Northern Italy. His concept is to "reconstruct Italian cuisine using Japanese sensibilities and ingredients." With exceptional technique and rich sensibility, he incorporates the essence of Japanese tea ceremony cuisine into traditional Italian cooking, elevating it to meticulously crafted dishes.The omakase course features each dish prepared with such care that it’s hard to believe it’s a one-man operation. The flavors are refined, drawing out the maximum potential of the ingredients while maintaining a sense of Japanese aesthetics. Even as non-drinkers, we were able to enjoy the pairings at a leisurely pace.We began with a broth made from over 1kg of roasted Isaki fish bones, prepared by the charismatic fisherman Junichi Fujimoto from Imabari, Ehime, simmered for five hours. The rich and deep flavor was beautifully expressed with just the saltiness of clams and asari (small clams), and the broth permeated our bodies and souls.Following this, a salad of vinegared rice infused with the essence of Isaki broth was served, reminiscent of the first dish in a tea ceremony, enhanced with balsamic vinegar, pickled caviar, and pickled oil, creating a new sensation of umami.The signature fried abalone, simmered for five hours, was tender yet retained a satisfying chewiness, complemented by the richness and saltiness of Pecorino Romano.The specialty shabu-shabu made with Hokkaido botan shrimp showcased the shrimp's umami and sweetness, perfectly paired with a bisque sauce enriched with shrimp broth.For the primo piatto, we enjoyed tsukemen (dipping noodles) made from hand-cut tagliolini using only Hokkaido's Haruyutaka wheat and eggs. They were delicious on their own, and we savored them further with a dipping sauce made from shrimp and scallops sautéed for three hours to concentrate the flavors.The main course featured the renowned Chateaubriand from Ohashi Farm, known for its impressive 80-month feeding period. Each bite released a profound umami, and the fond de veau made from simmered tendons and bones was free of any off-flavors, delivering exceptional taste.The dessert was equally meticulous, featuring freshly made ice gelato using wasanbon sugar, drizzled with matcha prepared by the chef, offering a luxurious sweet treat.Chef Imai's worldview and personality shine through in his elegant and captivating dishes, creating an experience of "the pinnacle of Italian cuisine available in Japan." The reasonable price, including pairings, combined with a homely and comfortable atmosphere, made for a delightful and indulgent time with fellow food enthusiasts.I would like to express my gratitude to the esteemed food friend who organized this event and to the gourmet gentleman who kindly sent the menu.◾️ Tabelog Bronze◾️ Tabelog's Top 100 Restaurants, Top 100 Italian Restaurants【Omakase Pairing Course】* Stuzzichino - Broth soup made from roasted Isaki fish bones, simmered for five hours by Junichi Fujimoto from Ehime.* Antipasto 1 - Salad of vinegared rice cooked in Isaki bone broth, with balsamic vinegar, pickled caviar, and pickled oil.* Antipasto 2 - Fried abalone, simmered for five hours, topped with shaved Pecorino Romano.* Antipasto 3 - Steamed Hokkaido asparagus dressed with Isaki bone broth, served with homemade miso fermented with scallops and green asparagus skin powder.* Pane - Homemade focaccia made from Hokkaido Haruyutaka wheat.* Antipasto 4 - Charcoal-grilled Isaki fish, prepared by Junichi Fujimoto, served with Isaki bone broth aquapazza.* Specialita - Hokkaido botan shrimp shabu-shabu, served with shrimp broth béchamel sauce (shabu for about 15 seconds).* Primo Piatto - Hand-cut tagliolini (similar to tagliatelle) made with only Hokkaido Haruyutaka and eggs, served with dipping sauce made from shrimp and scallops sautéed for three hours.* Second Piatto - Charcoal-grilled Chateaubriand from Ohashi Farm's 80-month fed heifer, served with fond de veau sauce made from simmered tendons and bones, and clay pot rice cooked with egg yolk and broth.* Dolce - Freshly made ice gelato using wasanbon sugar, served with matcha affogato.* Bevanda - Non-alcoholic pairings. Less

On this day, I received a delightful invitation from a respected organizer I’ve been in touch with recently, allowing me to finally visit Italian Ryori Imai, a place I had longed to try but thought was out of reach!I held off on indulging in the freshly baked soufflé at a café beforehand to make sure I had enough time to enjoy my meal here.After greeting everyone, we began the culinary journey.Since the meal included pairings, I was asked whether I preferred alcohol or a non-alcoholic option, and I chose non-alcoholic.Below is the menu, which I’m grateful to have copied from a friend. Thank you so much, Vader-san! m(__)m◉ From Fujimoto-san: Ehime, Shinkei-shime Isaki Bone Low-Temperature Roasted ConsomméThis fish from Fujimoto-san might be my first time trying it! It warmed both my stomach and heart—what a delicious consommé! ♡◉ Shinozaki Koshihikari Isaki Bone Low-Temperature Roasted Consommé Soup with Rice, Salad topped with Nuka Pickled Caviar, drizzled with Balsamic Vinegar and Nuka Pickled Oil→ This follows the tradition of starting with a rice dish in Japanese tea kaiseki.◉ 5-Hour Braised Abalone Fritters, Charcoal-Grilled, Finished with Pecorino Romano ShavingsWe were shown the abalone at first, but I never expected it to be served as fritters! It was incredibly delicious, and I couldn’t help but be amazed.◉ Hokkaido Green Asparagus Steamed in Isaki Bone Low-Temperature Roasted Consommé Soup, with Scallop and Rice Koji Sauce, drizzled with Olive Oil◉ Homemade Focaccia from Hokkaido Haruyutaka WheatThe focaccia was also delightful!◉ From Fujimoto-san: Ehime, Shinkei-shime Isaki, Charcoal-Grilled, Aqua Pazza Style with Bone Broth◉ Hokkaido Botan Shrimp, Shabu-Shabu in Béchamel Sauce with Botan Shrimp BrothThis looked heavy at first glance, but surprisingly, it wasn’t rich at all. Usually, dishes like this can be quite filling, but I felt light and was able to wipe the plate clean with focaccia! It was so delicious that I won’t be able to enjoy similar dishes elsewhere.◉ Hand-rolled Tagliolini made only with Hokkaido Haruyutaka Wheat and Eggs, served in a Tsukemen style with a 3-Hour Stir-Fried Broth of Shrimp and ScallopsThis was exquisite! It was my first time having pasta in a Tsukemen style. The broth was rich with the essence of shellfish and scallops, but even the tagliolini alone was outstanding!Finally, I mixed the soup like soba-yu and drank it all down! ♪♪◉ Hokkaido Ohashi Farm 80-Month-Fattened, Non-Breeding Wagyu Chateaubriand, Marinated with Homemade Awaji Island New Onions, Charcoal-Grilled Steak StyleThis was an 80-month-long fattened cow! I’ve never had beef aged this long before. It was so delicious that it made me crave rice! ☆◉ Freshly Made Wasanbon Gelato, Drizzled with MatchaI first enjoyed the gelato on its own, then added matcha halfway through.The matcha was carefully whisked by the chef, and I was pleasantly surprised to see matcha served!My first experience at Italian Ryori Imai exceeded my expectations, and personally, it might be the most impressive meal I’ve had this year! ☆I sincerely hope to return to this wonderful restaurant. I await the divine call! m(__)m Less

"Italian Ryori Imai"For me, currently living in the Hanshin area, one of the quintessential restaurants that feels both close and far is "Italian Ryori Imai"! Six years ago, at the anniversary party of a restaurant I was promoting, Chef Imai made a special appearance, and I had the pleasure of enjoying one of his specialties, the "Fried Abalone." But that feels like a long time ago now...I was grateful to receive an invitation to visit "Italian Ryori Imai" for the first time! Thank you so much to the organizer and the kind lady who invited me.On the day of the visit, I made sure to rest well to fully enjoy the amazing wine pairings and to avoid becoming a "drunken monster." But how did it go?First, I greeted the organizer and my companions before entering the much-anticipated restaurant. It was an emotional moment to see Chef Imai again after six years since the anniversary event of the wood-fired Italian restaurant in Ashiya! Now, I was ready to indulge in Chef Imai's world, starting with the strongest wine pairings!⭐︎ Taittinger Brut Réserve◉ From Mr. Fujimoto: Ehime, Nerve-Processed Isaki Bone Low-Temperature Roasted Consommé Soup → This consommé made from Isaki bones is wonderfully rich and aromatic, with a strong umami flavor reminiscent of shellfish! I was astonished to discover that such depth of flavor could be achieved by slowly roasting the Isaki bones. What a surprise!⭐︎ Matahiwi Estate 286 Sauvignon Blanc◉ Shinozaki Koshihikari Rice Cooked in Isaki Bone Low-Temperature Roasted Consommé Soup, Salad with Pickled Caviar and Balsamic Vinegar and Pickled Oil → Following the tradition of Japanese tea kaiseki, which starts with a rice dish, this dish features rice cooked in the Isaki bone consommé, topped with plenty of pickled caviar, balsamic vinegar, and pickled oil, creating a wonderful harmony of soft acidity and umami... and the aroma is delightful!⭐︎ Caiaffa Millia Bio◉ 5-Hour Braised Fried Abalone, Charcoal-Grilled, Finished with Pecorino Romano Shavings → This is Chef Imai's signature dish! I enjoyed it six years ago, but the fried abalone here is truly exceptional! The abalone, braised for five hours, is perfectly tender! The meticulous process of frying it until crispy and then finishing it over charcoal to drain the oil is simply impressive. The combination of the crispy texture and umami with the Pecorino Romano is indeed signature! ◉ Hokkaido Green Asparagus Steamed in Isaki Bone Low-Temperature Roasted Consommé Soup, with Scallop Sauce and Olive Oil → Next up is the green asparagus! Roasted with the Isaki bone consommé, it has just the right amount of umami! The sauce made from scallops and rice koji is incredibly delicious, creating a wonderful harmony of flavors. This sauce is a real winner!◉ Homemade Focaccia from Hokkaido Haruyutaka Wheat → The focaccia has arrived to soak up that delicious sauce! As expected from Chef Imai!⭐︎ 1924 Double Gold Buttery Chardonnay◉ From Mr. Fujimoto: Ehime, Nerve-Processed Isaki, Charcoal-Grilled, Served as Aqua Pazza with Bone Broth → After enjoying the bone consommé in various dishes, Mr. Fujimoto's Isaki is simply charcoal-grilled! But it’s served as aqua pazza using that bone consommé! The Isaki, enveloped in the consommé, exudes even more umami... simply wonderful!⭐︎ Friedrich Becker Becker Portugieser 2023⭐︎ Bogle Vineyards Chardonnay 2023◉ Hokkaido Botan Shrimp, Shabu-Shabu in Botan Shrimp Broth Béchamel Sauce → This rich and flavorful shabu-shabu in béchamel sauce is also one of Chef Imai's specialties! That night, we had large botan shrimp from Hokkaido. The umami of the shrimp combined with the rich béchamel sauce is unbeatable! Of course, I enjoyed wiping up the sauce with focaccia until the very end!⭐︎ Piramima Wines Stocks Hill Shiraz 2023⭐︎ Clarence Dillon Clarendelle◉ Hand-Made Tagliatelle with Hokkaido Haruyutaka Wheat and Eggs, Served as Tsukemen with Shrimp & Scallop Stir-Fried Broth → The pasta is not just any pasta; it’s served as tsukemen! The hand-made tagliatelle is already delicious on its own, but the broth made from slowly stir-frying shrimp and scallops is packed with flavor! Whether you dip or not, it’s simply the best!⭐︎ Masca del Tacco Le Rappaio Primitivo di Manduria⭐︎ Dr. Rosen Dr. L Riesling Dry⭐︎ Lunch 32 Cabernet Sauvignon 2022◉ Hokkaido Ohashi Farm 80-Month-Fattened, Non-Calved Wagyu Chateaubriand, Charcoal-Grilled Steak with Homemade Awaji Island New Onion Marinade → Here comes the 80-month-fattened Chateaubriand! It’s carefully charcoal-grilled while resting, and finally, the sauce made from the wagyu broth is simply outstanding! The collaboration of the sauce with the tender Chateaubriand is unbeatable!◉ Fresh Gelato with Wasanbon, Topped with Matcha → To conclude this satisfying feast, we have fresh gelato made with wasanbon, lightly topped with matcha in a way that respects the tea kaiseki tradition, as only Chef Imai can!Thus, the wonderful evening hosted by Chef Imai came to an end... It was an unexpectedly amazing experience in Chef Imai's world! Looking at the menu and photos, one might think the dishes are rich and heavy, but as a self-proclaimed lover of Japanese cuisine, I felt that I could enjoy another round with these dishes! This is all thanks to Chef Imai, who meticulously prepares everything with care and attention, even while managing everything on his own!Despite being a one-man operation, he skillfully opened so many bottles of bubbles and wine while keeping an eye on the guests, never forgetting to refill our glasses (with pitchers of chasers prepared for us!), and smoothly preparing and serving the dishes—it truly felt like a divine skill! This is how he manages to offer such exquisite dishes and wines at this price point. I am truly grateful to Chef Imai!And I would like to express my gratitude once again to the organizer.It was a great meal! Less

Just a 3-4 minute walk from Ashiya Station (Hanshin),I was eagerly looking forward to my return visit.I sincerely thank the organizer who reached out to me.The restaurant has no sign and operates on a code-entry system.The anticipation builds even before opening the door.Inside, there are only 9 seats at an L-shaped counter, creating a refined atmosphere.It was a prime spot to closely observe the chef's delicate craftsmanship.This day’s course was JPY 34,000 (with pairing).(Menu provided by Vader)⭐︎Taittinger Brut Réserve◉ From Mr. Fujimoto: Ehime's Ise-ebi (spiny lobster) bone low-temperature roasted consomme soup.Deep and gentle umami.⭐︎Matahiwi Estate 286 Sauvignon Blanc◉ Shinozaki's Ise-ebi bone low-temperature roasted consomme soup rice with Koshihikari, served as a salad topped with pickled caviar, drizzled with balsamic vinegar and pickled oil.→ Following the tradition of Japanese tea kaiseki, which starts with a rice dish.⭐︎Ca' del Bosco Cuvée Prestige◉ 5-hour braised abalone fritters, finished with charcoal grilling and topped with Pecorino Romano shavings.The fritters, enveloped in a rich aroma, were outstanding.◉ Hokkaido green asparagus steamed in Ise-ebi bone low-temperature roasted consomme soup, served with scallop sauce and olive oil.The sweetness of the green asparagus is beautifully enhanced by the sauce.◉ Homemade focaccia made with Hokkaido Haruyutaka wheat.⭐︎1924 Double Gold Buttery Chardonnay◉ From Mr. Fujimoto: Ehime's Ise-ebi, grilled over charcoal, served in a broth-style aquapazza.The skin was crispy, and the flesh was plump.⭐︎Friedrich Becker Becker Portugieser 2023◉ Hokkaido botan shrimp, shabu-shabu in a rich yet light bechamel sauce made with shrimp broth.The flavor of the shrimp stands out, creating a blissful taste.◉ Hand-made tagliatelle made only with Hokkaido Haruyutaka wheat and eggs, served with a dipping sauce made from shrimp and scallops sautéed for 3 hours.This was incredibly delicious—a luxurious dipping noodle dish!◉ Hokkaido Ohashi Farm's 80-month fattened, non-breeding Wagyu Chateaubriand, marinated with Awaji Island's new onions, served as a charcoal-grilled steak.Topped with Wagyu trimming and bone broth.The concentrated umami was light yet rich, perfectly paired with al dente rice.◉ Freshly made wasanbon gelato, drizzled with matcha.First, I enjoyed it plain,then added matcha, creating a beautiful and delicious aftertaste.You can feel the passion in every dish,making it a memorable culinary experience✨.It was a great meal m(_ _)m.This is a wonderful restaurant I would love to visit again!✨ Less

Always delicious dishes and warm smiles... and the wonderful wine that Chef Imai greets us with. All my dining companions expressed their joy, saying how delicious and fun it was! We had a delightful time with everyone enjoying the delicious food, sipping wine, and some were busy taking photos to share their proud stories. Surrounded by Chef Imai, everyone was beaming with smiles! Thank you so much, Italian Ryori Imai, for providing such a wonderful experience! I’m already looking forward to our next encounter (^^)Omakase Course with Pairing: JPY 34,0001kg Isaki from Ehime Fujimoto, Dashi SoupShirayuki Koshihikari Rice from Sasayama, cooked with Balsamic Vinegar and Isaki Dashi Soup, served with Nuka Pickled CaviarFried Abalone with Pecorino Romano CheeseAka Amadai from Ehime Fujimoto, Acqua Pazza with Bean SproutsGreen Asparagus from Hokkaido, Scallops with Koji SauceFocaccia made with Haruyutaka wheat from HokkaidoIsaki from Fujimoto, Isaki Ara Dashi, Acqua PazzaShabu-shabu of Botan Shrimp from Hokkaido with Shrimp Miso SauceTayarin made with Haruyutaka, served with Shrimp and Scallop Dashi TsukemenCharcoal-grilled Chateaubriand from Ohashi Beef, raised for 80 months, with Awaji Island onionsWasanbon Ice Cream with Matcha Sauce Less

~information~Private reservationOmakase courseAll you can drink pairing included~memo~I finally got to revisit my favorite Italian Ryori Imai after about two years. I was so happy that they remembered me! ♡Not only is the food delicious, but the wine is fantastic too, and with the free-flow option, I tend to drink a bit too much. By the time I leave, I'm always a high-energy, tipsy person, but please don’t give up on me and let me keep coming back! Haha.The course for the day was as follows↓↓↓◉ 1kg of Isaki from Fujimoto in Ehime, served with broth◉ Italian rice salad made with Shinoyama Koshihikari rice cooked in broth, balsamic vinegar, and pickled caviar◉ Fried abalone topped with cheese◉ Hokkaido asparagus with homemade miso fermented with scallops and green asparagus powder◉ Focaccia (I kept asking for more!)◉ Charcoal-grilled Isaki from Fujimoto in Ehime, Aqua Pazza style◉ Hokkaido botan shrimp shabu-shabu◉ Bouillabaisse with tsukemen◉ Chateaubriand from Ohashi Farm in Hokkaido, aged for 80 months, marinated with Awaji onions◉ Rice to finish◉ Freshly made wasanbon ice cream with matcha drizzle. Less

I finally got to visit Imai! On the day of my visit, I had to enter a passcode to get in. Once inside, I was surprised! It was just counter seating, with only the chef present!Every dish from start to finish was delicious!! Even when I go to hard-to-book restaurants, I often find that while some dishes are tasty, the rest can be just average. There are very few places that make me want to fight for a reservation and return, but this is definitely one of them! I absolutely want to come back!!! It was truly delicious. Less

**Impressive Unique Dishes Using Italian Techniques** At Italian Ryori Imai, the essence of fusion cuisine unfolds without revealing its secrets. Each dish leaves my mind in a delightful state of confusion until I grasp its concept. Yet, the foundational techniques are Italian, allowing for a free-flowing culinary experience. It’s deep, delicious, and truly exciting.We started with a dry champagne, "Jean Vessel (Magnum)"… refreshing my throat and preparing me for what’s to come.The first dish was a hot broth made from clams, asari (small clams), and scallops, simmered for five hours. This pure broth, without any salt, is gentle on the stomach and rich in flavor, spreading warmth throughout my body. Wait, broth in Italian cuisine? This broth will play a key role in the dishes to follow.Next came the "Italian Rice Salad"… which featured rice from the first broth, cooked with Koshihikari rice from Sasayama, transformed into sushi rice with balsamic vinegar. Topped with pickled caviar and a finishing oil made from pickled ingredients, this creative dish is surprisingly delicious, with a perfect balance of acidity.The "Fried Abalone"… has a crunchy coating topped with shaved cheese, encasing tender abalone simmered for six hours. I received it in a paper bag and took a big bite… simply delightful.For the "Kanpachi" (Amberjack), since it’s Italian, we couldn’t use soy sauce (laughs). Instead, we simmered kombu kelp broth for about five hours, adding more kombu to create a thick sauce. The 4-kilogram Kanpachi, caught in the Goto Islands and prepared with precision, was served in this sauce. Is this a new take on carpaccio? It was elegantly delicious. Italian? My mind was a bit confused at this point.*At this point, red wine was poured. After this, the drinks flowed freely, and I can only say it was all delicious…* The red wine was "Bourgogne Côte d'Or Rouge"… fragrant and showcasing the pure fruitiness of Pinot Noir.The "White Asparagus from Hokkaido"… was cooked in the initial broth, topped with dried green asparagus skin. It was accompanied by a miso made from scallops and rice koji, fermented for a month, finished with olive oil. The inherent deliciousness of the white asparagus was enhanced by this cooking method. As I write this, I find myself craving it again.The "Homemade Focaccia"… was different from any I’ve had before, light yet flavorful and incredibly delicious. Everyone at the table agreed, "If it were for sale, I’d buy it." Dipping the focaccia in the miso from the white asparagus made it even more delightful.The "Shrimp (possibly Botan Shrimp?) Shabu-Shabu"… involved dipping the shrimp into a hot shrimp miso sauce, akin to cheese fondue, and enjoying it by hand. Rich and delicious. The sauce was so good that I also dipped the focaccia in it, finishing every last bit.The "Pasta"… finally something that resembles Italian! (laughs) The golden pasta, rich with egg, is a typical pasta from Northern Italy, "Tajarin." The sauce combined the initial broth with Hokkaido’s hairy crab. It was simply delicious, providing a nice contrast to the richness of the previous dishes.The "Steamed Wagyu Beef"… served on a plate crafted by potter Tsujiura Kai, featured black-haired Wagyu heifers from Ohashi Farm in Hokkaido, raised for 80 months. I first enjoyed it with a sweet and savory sauce… the meat was incredibly tender with profound umami. I’ve rarely encountered such delicious Wagyu.The second piece was enjoyed with egg yolk, mixed in a sukiyaki style. This too was breathtakingly delicious. Paired with slightly fragrant rice, it was pure bliss. The rice was "al dente." I added more sauce to the remaining rice, creating a bowl of sweet egg-topped rice that was also delightful.The "Risotto"… featured crispy rice topped with 0.01mm of Ibusuki’s honkarebushi, using the initial broth again. It felt like a dashi chazuke, but with al dente rice, it was undeniably Italian.Finally, we enjoyed a generous serving of "Vanilla Ice Cream made solely from Wasanbon Sugar"… with a refined sweetness that brought comfort. Midway, I added matcha for a flavor change, which was also delicious and entertaining.This was truly an innovative take on Italian cuisine, far from what I initially imagined. It made me realize that there are no borders or boundaries when it comes to delicious food. The presentation was also stunning, providing a visual feast.Before visiting, I heard that the reservation process was complicated and wondered if the chef was difficult to approach. However, Chef Imai turned out to be charming and personable.The pairing was essentially all-you-can-drink. Each person received two glasses, but since it was a one-man operation, it didn’t matter which glass held which wine as the evening progressed. By the end, the white and red wines mixed into a rosé, but that was part of the fun. Looking back at the lineup of wines we enjoyed that day (with seven drinkers among nine), I was surprised to find that we had even consumed "Taittinger" champagne without realizing it. We certainly ate and drank well.Ah, I already want to go back! Less