Japanese inspired Italian cuisine sai (日本のイタリア料理店 sai) Nagoya

This was my long-awaited return visit!I stopped by "sai," one of the top Italian restaurants in Nagoya!While Il Aoyama is overwhelmingly popular in Nagoya, when I asked fellow foodies about their favorite Italian spots in Aichi, this restaurant was mentioned with high frequency!They recently won a bronze award at the Tabelog Awards, marking a significant rise in popularity!Despite being a popular place, reservations are relatively easy to secure if made in advance, which is quite convenient!This time, I joined a counter gathering with my fellow food enthusiasts, whom I always appreciate!The restaurant is located about a 10-minute walk from Tsuruma Station, in an area known for its hard-to-book restaurants.Look for the white walls, wooden door, and classic sign as your landmarks!The interior has a slightly dark and chic atmosphere, primarily featuring a counter, but there are also table seats and private rooms available for various occasions!After greeting the chef, I took a seat at the counter and ordered a non-alcoholic drink to start the course.**Chilled Corn Soup** First up, a refreshing cold appetizer perfect for this season! This corn soup is enhanced with corn ice cream and white clam marinated in basil, creating a delightful dish with a rich sweetness and a crunchy texture from the clam, complemented by the aromas of basil and corn! Although the sweetness of the corn has mellowed a bit as the season progresses, it still had a solid sweetness!**Lobster Croquette** The second appetizer was a bite-sized croquette! Inside, it contained a bisque béchamel sauce made from lobster heads and scallops! I decided to break it open before taking a bite to avoid a messy situation! The unique aroma and flavor of the lobster spread gently in my mouth! The crunchy texture of the okahijiki (seaweed) underneath added a nice touch!**Hamo and Japanese Pear** This dish features hamo (pike eel) paired with Japanese pear and a peanut sauce! The hamo was grilled over charcoal, giving it a tender texture! The Japanese pear, marinated with shallots, capers, and green onions, had a sweet yet slightly spicy flavor, combining beautifully with the nutty peanut sauce and the umami of the hamo for a complex taste!**Grilled Mackerel Pike with Eggplant Tartare** This refreshing dish features grilled mackerel pike topped with ice cream! Underneath is a delicious eggplant tartare, providing a smooth texture and flavor, while the mackerel pike, grilled over straw, releases a smoky aroma as it enters your mouth! When enjoyed with the cucumber and shiso sorbet, the refreshing scent of shiso adds to the overall experience!**Ayuy Risotto** Before the main course, we had a rice dish made with "Ryuu no Hitomi" rice from Gifu Prefecture! This risotto was cooked with ayu (sweetfish) broth and paired with edamame, featuring a refreshing yuzu aroma and a subtle bitterness from the ayu, making it a perfect dish to accompany drinks! It really makes you crave Japanese sake!**Mikawa Beef Sirloin Shabu-Shabu Style** This dish features sirloin quickly cooked in kombu broth, wrapped with vegetables! Normally served as steak, this time it was prepared shabu-shabu style for easier eating in the heat! The sirloin had a good amount of marbling, providing a tender texture, and when wrapped with the accompanying vegetables like Manji peppers, winter melon, and a daikon radish mixture with anchovies and capers, it lightened the richness of the meat!**Truffle Gelato with Cheese Tart** As a palate cleanser before the pasta, we had a bite-sized tart made with plenty of truffle and cheese! As the cold truffle ice cream melts in your mouth, the fragrant aroma of summer truffles spreads, blending beautifully with the richness of the cheese for an incredibly decadent flavor! I found myself wanting a sweet Sauternes to go with it!**Aori Squid with Genovese Sauce** The final dish was Genovese! It’s rare to pair fresh aori squid with warm pasta! Using spaghettini, which is slightly thinner than regular spaghetti, it had a perfect al dente texture, making it satisfying to eat! The rich basil sauce paired well with the tender aori squid, creating a perfect harmony!**Peach Fruit Punch** This dish features seasonal white peaches with vanilla ice cream, topped with sparkling water for a refreshing fruit punch style! The sweet peach, combined with the slightly melted vanilla ice cream, and the fizzy sensation from the sparkling water creates a refreshing experience!Finally, I enjoyed three types of tea sweets with herbal tea before leaving.It had been two years since my last visit, but every time I come, I discover new delicious dishes at sai! Since it’s been quite a while since my last visit, I plan to return soon and enjoy some wine as well!It was a great meal! Less

Located about an 8-minute walk from JR Tsuruma Station, I ordered the PRANZO Lunch Course for JPY 11,000 (tax included) when making the reservation.Upon entering the restaurant, I was surprised to be shown to a private room. We sat at a round table for five, just the two of us. It felt like a VIP treatment right from the start. The table was adorned with a liquid candle, creating a lovely atmosphere, and it was so quiet that I could hardly hear the conversations of other guests.The course included the following:**Amuse Bouche 1** **[Corn, White Clam, Basil]** A sweet soup made from white clam and corn. Beneath the sweet corn soup, which uses a variety of corn known as Pure White with a sugar content of over 16 degrees, lies a mixture of white clam and basil, topped with corn ice cream. The red floating pieces are homemade croutons, adding a delightful texture. This soup, with its sweet Pure White flavor and the texture of the white clam, was truly delicious.**Amuse Bouche 2** **[Lobster, Scallop, Croquette]** A croquette made with lobster and scallops. This small croquette combines a bisque made from lobster and scallops. Underneath, there is a refreshing salad with okahijiki and roasted almonds. Enjoying the croquette with the salad made for a very tasty experience.**Appetizer 1** **[Mikawa Bay, Pike Conger, Pear, Peanut]** This appetizer features carefully deboned pike conger from Mikawa Bay, prepared using a cooking method called "yaki-shimo." This method involves searing the fish with the skin on over high heat, giving it a slight char while keeping it sashimi-style. Underneath the pike conger, there is a mixture of pear, green onion, and shallots, with a creamy sauce made from peanuts. Topped with boiled peanuts and young red shiso sprouts, this dish was incredibly delicious when combined.**Bread** Three types were served: - Grissini shaped like coral, made with white sesame, which is also the restaurant's logo. - Tomato focaccia. - A round bread called "yudane," which is allowed to rest for a day after making the dough, resulting in a fluffy texture.**Appetizer 2** **[Mikawa Bay, Spanish Mackerel, Grilled Eggplant, Tartare]** This dish features Spanish mackerel from Mikawa Bay, smoked and finished to perfection. At the base is a tartare made with grilled eggplant and capers, topped with alfalfa sprouts, Spanish mackerel, and a cold sorbet sauce made from cucumber and shiso. Finished with chips made from purple potatoes called "Shadow Queen," this dish was delightful.**Risotto** **[Gifu, Ayu, Edamame, Shiso, Dragon's Eye]** Ayu risotto made with large-grain rice from Gifu Prefecture called Dragon's Eye. The risotto contains fragrant grilled ayu and edamame. The broth is made from the head and bones of the ayu, which is used to cook the risotto. Topped with shiso sprouts and shaved yuzu, the rich broth made this risotto exceptionally tasty.**Main Course** **[Mikawa Beef, Strip Loin, Winter Melon, Manganji Pepper, Mizore]** This dish features shabu-shabu style Mikawa beef strip loin. The meat is prepared with kombu broth, accompanied by winter melon, Manganji peppers, and a dipping sauce made with daikon, watercress stems, pine nuts, and anchovies. The dish is designed to be enjoyed by wrapping the meat around the vegetables. The meat was thinner than expected, but when paired with the vegetables and sauce, it was quite tasty. A slightly thicker cut might have been better.**Gelato** **[Truffle Gelato, Nagano Shimizu Farm Cheese Tart]** This dish has been served since the restaurant opened. Underneath the truffle gelato is a cheese tart made with cheese from Shimizu Farm in Nagano, topped luxuriously with Italian summer truffles. The moment I took a bite, the rich aroma of truffle filled my mouth, followed by the creamy and rich flavor of the cheese. The sweet gelato, fragrant truffle, and rich cheese created an unexpectedly harmonious combination that was beautifully balanced. It was so good that I felt sad to finish it in one bite. Truly an unforgettable delicacy.**Pasta** **[Mikawa Bay, Squid, Genovese Spaghetti]** This spaghetti is made with flour produced only in Italy, from Mancini. It is tossed with Genovese sauce and topped with squid from Mikawa Bay, cut into thin strips, providing a delightful texture. Enjoying the squid, Genovese sauce, and spaghetti together made for a delicious pasta dish.**Dessert** **[White Peach, Rose Hip]** A dessert made with peaches from Yamanashi Prefecture. At the base is an Earl Grey jelly that pairs well with the peach, accompanied by milk gelato. Topped with a sugar art piece, the dessert is finished with a herb drink made from rose hip and tonic water, resulting in a refreshing and delightful flavor that pairs perfectly with the peach.**Black Tea** Japanese black tea from Umegashima, Shizuoka Prefecture.**Tea Sweets** - Baked confection inspired by Sicilian lemon cake. - Shine Muscat grapes. - A baked sweet made with matcha, filled with hojicha flavor.This was my first visit, and I was impressed by the many delicious dishes, especially the truffle gelato, which was surprisingly delightful.I spent about 2 hours and 30 minutes enjoying a truly happy time. Less

Four of us girls visited our favorite restaurant, "sai," and once again, we were completely satisfied with our lunch.This is a place we love to visit regularly, and this time we came for lunch with four of us at Japanese inspired Italian cuisine sai.Lunch at sai starts at the same time for everyone. Our favorite spot is definitely the four counter seats!We enjoyed watching the chef prepare our dishes up close, which added a lively atmosphere to our meal. It was delightful to sit together and enjoy delicious food while chatting.The lunch course for the day was JPY 11,000.Starting with the BENBENUTO, we had corn, white clam, basil, and lobster scallop croquettes. The next dishes featured seasonal ingredients, such as eel from Mikawa Bay paired with pear and peanuts, and grilled knife fish served with eggplant tartar, which were all very impressive combinations.One of my favorites was the PRIMI PIATTI featuring Gifu sweetfish, edamame, perilla, and dragon's eye. The flavor of the sweetfish combined beautifully with the edamame and perilla, showcasing how sai creatively incorporates Japanese ingredients into Italian cuisine.Next, we enjoyed spaghetti with basil pesto made from squid from Mikawa Bay, and strip loin of Mikawa beef served with winter melon, Manji chili, and daikon radish.And of course, we didn’t skip dessert! We had truffle gelato and a cheese tart from Nagano's Shimizu Farm, followed by a dessert of white peach and rose hip, and a selection from PICCOLA PASTICCERIA.Each dish was seasonal and the combinations of ingredients were delightful, keeping us engaged until the very end.Not only was the food delicious, but the experience of watching the dishes being prepared added to the enjoyment of the meal itself.It was perfect for a chatty lunch with four girls, and once again, we left feeling very satisfied. This is definitely a place that makes me think, "I want to come back!" It was a great meal! I’m looking forward to our next visit! Less

This popular restaurant has received a Bronze award on Tabelog, and I've visited several times before, but this was my fourth visit.This time, I was invited to a friend's table to enjoy the Omakase lunch course.The dishes for the day included:- Corn, white clam, basil, lobster, and scallop croquettes- Hamo (pike eel) from Mikawa Bay, pear, and peanuts- Swordfish from Mikawa Bay with grilled eggplant tartar- Ayu (sweetfish) from Gifu, edamame, green shiso, and dragon's eye beans- Mikawa beef strip loin, winter melon, Man-gaji pepper, and grated daikon- Truffle gelato and cheese tart from Nagano's Shimizu Farm- Genovese spaghetti with squid from Mikawa Bay- White peach and rose hip dessertWhat stands out to me is how well the restaurant conveys its name, "Japanese inspired Italian cuisine."The main ingredients, such as hamo, swordfish, Gifu ayu, Mikawa beef, squid, and white peach, are all Japanese, yet they are seamlessly crafted into Italian dishes.When one thinks of Italian cuisine, it’s easy to imagine Western ingredients and flavors, but the dishes here have a familiarity that makes them naturally delicious for Japanese diners.For instance, the dish featuring ayu, edamame, green shiso, and dragon's eye beans showcases Japanese ingredients while still being thoroughly enjoyable as Italian cuisine, which is quite fascinating.With many seasonal ingredients, I eagerly anticipated each dish as it arrived.Even though this was my fourth visit, the changing seasons and ingredients promise a different experience each time, making it exciting to return.Once again, I was able to relax and enjoy the meal thanks to my friend's invitation.It's no surprise that this place is popular, and I personally look forward to visiting again in a different season. Less

I couldn't attend the spring gathering, so this was my first visit to the restaurant as the season changed.Although it's an Italian restaurant, the tableware featured many Japanese elements, and the meat dishes served in unique plates were quite innovative.The dishes were delicately prepared with seasonal ingredients, offering a feast for the eyes as well as a generous variety and ample portions.The conger eel was particularly tender and exquisite!The dessert, featuring white peach and intricate sugar art, was also delicious!The staff who served us were attentive and provided thorough explanations of the dishes, making me eager to return to this restaurant. Less

I visited "sai" in Tsuruma for dinner.This time, we enjoyed a leisurely course meal in a private room.Each dish was beautifully presented, with lovely combinations of tableware and plating that made the food a feast for the eyes as well. The flavors of the ingredients were highlighted, complemented by sauces, aromas, and textural accents, showcasing the care put into each dish.The wine paired with the meal was delightful, enhancing the enjoyment as we savored each course. The meat and seafood dishes, in particular, left a lasting impression.Even the desserts were elegantly crafted, ensuring that the course exceeded expectations until the very end. The private room allowed us to enjoy our meal without worrying about our surroundings, making it a wonderful setting for relaxed conversation.This restaurant is perfect for days when you want to savor the food, tableware, and wine in a calm atmosphere. I highly recommend it for special occasion dinners. Less

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! Less

The quality here is exceptionally high. The ingredients are wonderful, and the combinations are outstanding. I believe this is one of the top Italian restaurants in Nagoya. The pacing of the dishes was also very good, taking about three hours to enjoy everything, including dessert. The staff were attentive and friendly, which added to the experience. The clientele was pleasant, allowing for a quiet dining atmosphere. I also appreciate that the menu changes once a month. I definitely want to return! Less

【Address】Nagoya City, Naka Ward, Chiyoda 2-8-17Green Heights Tsuruma Park 1F5-minute walk from Tsuruma Station on the Tsuruma Subway Line【Restaurant Introduction】A renowned reservation-only establishment that brings out seasonal ingredients using Italian techniques. BRONZE 2026 Italian EAST 100 Best Restaurants 2025, 2023【Sister Store】Japan no Italian Ryori Ten IRORI (Top 5000) Opening in February 2026, Nagoya City, Higashi Ward【Established】Chef Kato, who trained at renowned establishments in Sicily, Italy, opened this restaurant in his hometown of Nagoya on August 1, 2020.【Visit Time, Wait Time, and Restaurant Crowding】Visit Time: Weekdays at 17:40Wait Time: 20 minutes (after reservation)Start Time: 18:00 for all guestsCrowding: 100%Reservation Policy: Reservation only【Course】Dinner Course: JPY 17,600Lunch Course: JPY 11,000【Ordered Items】Dinner Course: JPY 17,600【Taste and Content】~ Tomato Consommé, Asparagus ~ A delicate flavor that enhances the appeal of the ingredients, combining the umami and acidity of tomatoes with the sweetness of white asparagus.~ First Bonito, Grilled Eggplant ~ The surface of the first bonito is fragrant, while the inside has a moist texture. The sweetness and aroma of grilled eggplant create a refined taste experience.~ Nagoya Cochin Soup ~ A gentle flavor that spreads the umami and richness of Nagoya Cochin.~ Bread ~~ Aori Ika and Caviar, Chilled Capellini ~ The sweetness of Aori Ika and the umami of caviar are refreshingly balanced by the chilled capellini.~ Large Clam and Koshiabura ~ The rich umami bursting from the firm and elastic large clam is complemented by the slight bitterness of koshiabura, creating a perfect dish.~ Eel, New Onion, and Okahijiki ~ The eel is grilled to perfection, with a crispy skin and fluffy flesh. The sweetness of the new onion and the crunchy texture of okahijiki provide a pleasant accent to the flavor.~ Roasted Natural Sea Bream and Dragon's Eye Risotto ~ The umami of the fluffy natural sea bream pairs perfectly with the chewy Dragon's Eye risotto, accented by the sweetness of green peas.~ Roasted Aichi Duck and Asparagus ~ The fragrant skin and tender meat of Aichi duck release rich umami with each bite, perfectly matching the sweetness of asparagus.~ Truffle Gelato ~ A luxurious flavor with the aroma of truffles spreading through the rich gelato.~ Beef Tail Braised Ragù Sauce ~ A deep flavor with the richness of beef tail infused into the ragù sauce, enhanced by the aroma and saltiness of cheese.~ Passion Fruit and Coconut Pudding ~ The mellow sweetness of coconut pudding combines with the acidity of passion fruit, leaving a refreshing aftertaste.~ Baked Sweets ~ Crispy on the outside and moist on the inside, the flavor combines the richness of butter with the acidity of citrus.【Interior】A comfortable interior wrapped in the warmth of wood and soft lighting, creating a calm atmosphere where time flows slowly.14 seats (4 at the counter, 2 two-person tables, 1 private room)【Service】Attentive service that allows you to enjoy your meal at a leisurely pace, with the opportunity to appreciate the chef's craftsmanship from the counter.【Business Hours】Tuesday to Saturday 11:30 - 14:00 18:00 - 22:00Closed on Mondays and Sundays【Parking】None; please use nearby paid parking. Less

I visited an Italian restaurant in Tsuruma! After walking for about an hour in the scorching heat to burn some calories, I finally arrived. I was seated at the counter in a quiet atmosphere, right in front of the chef, which provided an exciting live cooking experience. Although it took a little while for the dishes to arrive, it was clear from watching the chef that each menu item involved a complex preparation process (but the flavors were absolutely worth the wait).The menu featured a lot of seafood, starting with a dish of mackerel and basil, followed by a calming corn soup, and then the impressive uni capellini made its appearance. As I enjoyed it with chopsticks, the sweetness of the uni and the flavorful capellini spread across my palate. Next, I savored a dish made with turban shell and rockfish, enjoying the subtle flavors, before the beef ragù arrived, accompanied by some bread. The dish, featuring eggplant as the main ingredient, paired perfectly with the robust umami of the ragù and the melt-in-your-mouth eggplant! The following dish, a tomato risotto with pike eel, was shocking... It was a wonderful dish that instinctively conveyed the unique flavor that could only come from this combination. Before the main course, I took a moment to enjoy a consomme made with Nagoya Cochin chicken, paired with ravioli, and then it was time for the main dish featuring venison! The summer venison was light yet free of any gamey taste, beautifully complemented by a blueberry sauce, making it a perfect match with red wine. After that, I enjoyed a peach parfait, which was intricately and beautifully assembled right in front of me, paired with wine. The dishes were fantastic, and the wines were unique as well! All the wines paired excellently with the food, but especially the wine paired with the soup and the one with the parfait were truly exceptional. I even requested to compare the wines selected by the chef and the apprentice sommelier, and they kindly accommodated my wish (though I concluded that the chef's standards were quite high). I had a wonderfully pleasant time throughout my visit, and I am grateful to the staff! Less

This was my first visit.Upon entering, I found the interior with dim lighting to create a cozy atmosphere.The staff provided attentive service, and I felt a sense of excitement as the course began.Every dish was delicious, and I enjoyed each plate.I was particularly pleased with the abundance of seasonal fish, which kept the experience engaging until the end.This wonderful course is a must-try for fish lovers, and I would love to return.The standout dishes for me were the second course featuring the lobster nouveau and the grilled eel risotto. I regret not taking a photo of them.The pasta with sweetfish was also memorable.I learned that the garnish on top was not radish sprouts but shiso sprouts, which indeed added a lovely shiso flavor, perfectly complementing the sweetfish.The entire course offered many new flavor discoveries.The restaurant had a calm ambiance with dim lighting.Personally, I prefer a more casual atmosphere with softer lighting.There are fully private rooms available, making it suitable for business meetings, but the overall dim lighting might require some consideration regarding your dining companions.It was a wonderful meal. Thank you! Less

Located behind the Tsuru-mai police station, it’s a 15-minute walk from Tsuru-mai Station. There is nearby coin parking available. The restaurant features fully private rooms and starts serving at 18:30.They offer a 25cc pairing menu, including non-alcoholic options, making it a welcoming place for those who don’t drink or prefer lighter beverages. The dishes beautifully showcase familiar ingredients from Aichi in an Italian style, and they are truly delicious.The chef has trained in Sicily, and the atmosphere is pleasant, with a very charming female staff member.Non-alcoholic options are priced at JPY 20,000 per person (the portions may be large for women, so you might not finish).Credit cards are accepted. Less

Innovative Italian cuisine featuring local seafood from Mikawa Bay and ingredients from Aichi. Everything was truly delicious!!MENU DI PRANZOBENVENUTOMikawa Bay Horse Mackerel with EdamameMikawa Bay Sardines with Bell PeppersNagoya Cochin ChickenANTIPASTIHokkaido Fresh Sea UrchinChilled CapelliniANTIPASTISteamed Conger Eel from Awaji, HyogoWooden Shiitake Mushrooms with Smoked OilANTIPASTIMikawa Bay Isaki (Saddleback) FishYoung Corn with Bagna CaudaPRIMO PIATTIGifu Sweetfish with Grilled EggplantScamorza CheeseMixed PastaSECONDO PIATTOMikawa Beef Strip Loin Grilled over CharcoalEarly Summer Green BeansGELATO TARTUFOTruffle GelatoCheese Tart from Nagano Shimizu FarmPRIMO PIATTIMikawa Bay Sumi Ika (Cuttlefish)Manganji PepperSpaghettiDOLCEAnjo FigsCoconutPICCOLA PASTICCERIA Less

I was grateful to secure a reservation at the last minute.Now, regarding today's Italian meal, the way the ingredients were highlighted was quite good.You can truly enjoy the quality of the vegetables.When asked which dish was the best, I find it difficult to choose, but perhaps the sweetfish or the conger eel stood out. The initial dish of goby and the later dish of Japanese sea bass were also quite nice.However, it is a bit disappointing that there wasn't a dish that truly blew me away.Nonetheless, there is no doubt that this is a restaurant of good quality. Less

Today, I set out to find delicious food that truly offers value. This time, I visited Japan no Italian Ryori Ten sai, a restaurant I had been curious about for a while. This establishment focuses on seasonal ingredients from the Tokai region, allowing guests to enjoy "Japanese Italian cuisine." The course I had that day featured local ingredients such as seafood from Mikawa Bay, vegetables from Chita and Atsumi, Mikawa beef, and ayu from Gifu, all presented beautifully. Although it was Italian, the dishes had a seasonal feel reminiscent of Japanese cuisine, making me naturally excited to see what would come next with each plate. One dish that particularly stood out was the pasta with ayu, grilled eggplant, and scamorza cheese. The fragrant ayu, the umami of the grilled eggplant, and the smoky flavor of the cheese blended together beautifully, creating a combination I never would have imagined before tasting it. It was the most surprising dish of the meal! The main course, the Mikawa beef strip loin, was cooked to perfection. With each bite, the rich flavor spread gently, and the fat was light, making it enjoyable until the very end. Then came the highly anticipated truffle gelato. Though it might sound intense, it had a very refined aroma and a light aftertaste. It was a specialty that truly lived up to its popularity! To finish, we had a fig dessert. The entire course maintained a sense of seasonality, and the flow of the meal was very pleasant. Rather than relying on flashy presentations, each dish carefully highlighted the charm of its ingredients. After experiencing the meal, I can confidently say that the name "Japanese Italian cuisine" fits perfectly! I hear that the dishes change significantly with the seasons, so I look forward to visiting again in a different season. If you're interested, be sure to check it out! ☺️ I mainly post about lunch and sweets as part of my daily records. If you liked this, please give it a "like" or "save!" Less

I enjoyed dinner at an Italian restaurant located about a 5-minute walk from Tsuruma Station. The interior has a calm atmosphere, making it perfect for special occasions or for those days when you want to indulge a little more than usual.The course for the evening featured ingredients primarily sourced from Mikawa Bay and Aichi Prefecture, showcasing the local charm. It began with an appetizer of hairy crab and caviar, followed by steamed conger eel from Awaji Island, young corn, and pasta made with sweetfish, all highlighting the seasonal flavors and the uniqueness of the ingredients. Each dish was delicately seasoned, bringing out the true essence of every component.What particularly stood out was the pairing of wines. Each dish was accompanied by a perfectly matched wine, which was delightful on its own, but even more captivating when paired with the food. The selection complemented the flow of the meal beautifully, significantly enhancing the overall satisfaction. Given the seafood-heavy menu, there were many white wines this time.Additionally, the truffle gelato was exceptionally memorable. The rich aroma of truffle burst in my mouth the moment I tasted it, harmonizing wonderfully with the smooth texture of the gelato, making me want to savor it again. It was a standout dish in the course.The main dish, grilled Mikawa beef sirloin, was cooked to perfection, allowing me to fully appreciate the meat's flavor. Even the final dessert of figs and coconut was impeccable, reflecting the high level of quality throughout the entire course. This restaurant, where I could thoroughly enjoy the appeal of local ingredients and wine pairings, is definitely one I want to revisit. Less

"sai" offers innovative Italian cuisine, and is a sister restaurant of Takagake "IRORI".Taste - 4.1The course featured a delightful blend of techniques, including well-executed cooking methods, infused with the unique essence of Sai.Service - 4.1The service matched the ambiance of the restaurant, and the counter seats provided an enjoyable live experience.Atmosphere - 4.3The cozy interior is modern and calming. Although I visited for lunch, I had a wonderful time.Cost Performance - 4.1At a reasonable price of JPY 11,000 for lunch, the wine pairing options allowed for customization based on personal preference and circumstances.Drinks - 3.8I ordered a drink pairing. The wines were delicious on their own, but the selections didn’t quite enhance the innovative dishes from Sai. I believe that improving the pairings would significantly elevate Sai's overall rating. Less

Visited in June.I went to my favorite place, Japan no Italian Ryori Ten sai.On this day, we had a girls' lunch party in a private room with six people! The round table made it easy to see everyone's faces and communicate, which was wonderful.From start to finish, everything was incredibly delicious—just as expected from sai, every dish was a hit! What surprised me the most was when I saw the menu that day, I noticed the words "fig" and "bell pepper," which I’m not fond of. When I mentioned this, they kindly changed the ingredients for me, even though it was the same day! Normally, it’s hard to make such last-minute changes, but they happily adjusted the dish just for me, which made me very happy!It's a comfortable and welcoming restaurant that I can visit with peace of mind. Both the chef and the staff are kind, and if possible, I would love to keep coming here for a lifetime.It was a great meal. Thank you very much! Less

【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. Less

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! Less

I visited "Japan no Italian Ryori Ten sai" in Nagoya, near Tsuruma Park, just a short walk from Tsuruma Station.As the name suggests, this Italian restaurant focuses not just on traditional Italian cuisine but also on Japanese ingredients and seasonal flavors, showcasing how to express them in Italian dishes.If I had to sum up my impression of this place in one phrase, it would be "a restaurant that keeps getting better as the meal progresses."In the beginning, the dishes were delicate, but as the meal continued, the layers of aroma, umami, and texture increased significantly, leaving me quite satisfied by the end of the course.We started with a dish of flounder carpaccio paired with a soup of edamame, cucumber, and white asparagus.The flounder had a strong umami flavor, complemented by the sweetness of the edamame and the acidity of the soup. The refreshing notes from the cucumber and white asparagus made for a light yet memorable start.Next was a sardine snack served with a sauce of paprika, green onions, and shiso.The sardine was tender and melted in my mouth. The balance of sweetness and saltiness was excellent, with a subtle hint of paprika. This was simply a delicious dish.The warm consommé soup featured ravioli stuffed with Nagoya Cochin chicken, made over two days.It had a deep umami flavor, with the essence of the chicken gently released from the ravioli. While it wasn’t flashy, it was comfortingly delicious, providing a solid backbone to the entire course.From here, the meal improved significantly.The cold capellini with blue crab was served with caviar and junsai (water shield).This was one of my favorites. The rich flavor of the crab combined beautifully with the saltiness of the caviar, clinging to the capellini like a flavor bomb. The crab meat itself was delicious, showcasing high quality as a cold pasta dish.The dish featuring Awaji conger eel was also impressive.The eel, steamed and then grilled, was fluffy and thick. It was paired with almonds, fennel, balsamic vinegar, and smoked oil.The eel's rich flavor melded with the umami of shiitake mushrooms, while the sweetness and acidity of the balsamic added a nice accent. The sauce enveloped the dish without being too heavy, allowing the eel's flavor to blend naturally with the elements, with the balsamic providing a subtle contrast. This was another delightful dish.The bread was also noteworthy.The focaccia topped with juicy tomatoes was delicious, and the onion bread had a lovely aroma and sweetness, making it memorable within the course.For the fish dish, we had charcoal-grilled sea bream.It was served with roasted young corn and zucchini, along with a bagna cauda sauce. The sea bream's flavor was straightforward, and the sweetness of the young corn shone through. The overall taste was gentle and aromatic, with a well-balanced presentation that didn’t overly manipulate the ingredients.The pasta misto featured sweetfish, grilled eggplant, scamorza cheese, and sansho oil.Using various shapes of pasta made for an enjoyable textural experience as I ate. The creamy aroma of the cheese enveloped the subtle bitterness and fragrance of the sweetfish, while the sansho oil tightened the overall flavor.The use of sweetfish was not overly Japanese, yet it worked well as an Italian dish. The pasta offered multiple textures, keeping it interesting throughout.The main course was charcoal-grilled sirloin from Mikawa beef.It was served with green beans, fresh pepper, and Cambodian rock salt. The sirloin had a robust meatiness, bursting with flavor with each bite. The fat was delicious, and the aroma from the charcoal was delightful. This dish allowed me to enjoy the balance of lean meat and fat.And then, things got even more interesting.One of sai's signature dishes is the truffle gelato.This dessert features a tart with truffle gelato and additional truffle, achieving a wonderful balance of sweetness and saltiness. The aroma of truffle was prominent, yet it didn’t compromise the dessert's integrity. The balance was superb, and it’s easy to see why this is a signature dish of the restaurant.Following that, the aglio e olio made with squid tentacle sauce was also excellent.The pasta was combined with Manji chili peppers and green chili, and the rich, creamy flavor of the aglio e olio paired well with the chili's aroma. The chili flavor was not overpowering, and the harmony between the squid's umami and the oil was strong, making it a powerful closing pasta dish.For dessert, we had a cake made with figs from Anjo, coconut, and dried figs, along with fig leaf ice cream.The soft sweetness of the figs paired beautifully with the coconut, and the cake had a depth of sweetness that was very pleasing. It wasn’t flashy, but it left a lovely aftertaste. The fig leaf ice cream also had a nice aroma, tying the whole meal together.The petit fours included baci di dama, hojicha, lemon zest, and meringue.Even the petit fours were thoughtfully prepared, maintaining the course's focus until the very end. Such attention to detail enhances the overall impression after the meal.Overall, while the beginning was good, I personally found that the course improved significantly in the latter half, especially with the cold capellini with blue crab, Awaji conger eel, sweetfish pasta misto, truffle gelato, and squid aglio e olio.When it comes to Italian cuisine using Japanese ingredients, it can sometimes lean too much towards Japanese flavors or rely too heavily on the ingredients themselves, but sai strikes a great balance.Using Japanese ingredients and aromas, it firmly lands in the realm of Italian cuisine. I particularly appreciated the sensibility in layering umami, aroma, saltiness, and acidity.Among Italian restaurants in Nagoya, this one stands out with a unique character.This course truly lived up to the banner of "Japanese Italian cuisine," with satisfaction increasing as the meal progressed. Less

I’ve always thought that Italian cuisine, which emphasizes local ingredients, shares some similarities with Japanese food. However, the freshness of this restaurant lies in its approach of not overly mixing flavors, resulting in a gentle and wholesome taste. The course was simple yet adventurous.My favorite dish was the pasta, and I believe you can never go wrong with it.Each pasta dish told a story, showcasing the chef's technique in sauce preparation and ingredient pairing, making it feel like a small course in itself.I heard they change the menu quite significantly every month, which might be a way to keep their fans engaged.I enjoyed a good amount of sake as well, and the total came to just over JPY 30,000. I was very satisfied. Less

Top-Class QualityFirst, we had white asparagus with tomato consomme. This dish featured white asparagus with a gel made from the essence of tomatoes, capturing the rich flavor of tomatoes in every spoonful!Next, we enjoyed a tart with botan shrimp and grilled eggplant. This tart was topped with fried botan shrimp and summer vegetables with cheese, perfectly matching the umami of the shrimp with the seasonal veggies.Then came the Nagoya Cochin soup. This soup contained Nagoya Cochin chicken and oxtail, along with grilled shiitake mushrooms and Nagoya Cochin ravioli.The cold pasta with squid and caviar was simply amazing! I usually dislike squid, but the rich flavor of the fatty squid paired beautifully with the caviar. I was initially worried about a cold pasta dish, but it exceeded my expectations. It was worth every penny!Next was grilled clams. These clams were grilled with a special basil and butter, resulting in juicy, large clams. They were topped with crushed nuts and other ingredients.The eel with balsamic sauce was a refreshing take on eel, served with onion balsamic sauce, okahijiki, and shiso. It was a unique experience to have eel without the usual Japanese sauce.The octopus risotto featured octopus from Higashikagura Island and included potatoes.The Mikawa beef sirloin steak was simply prepared with mustard and sauce. Usually, adding mustard can overpower the flavor, but the chef balanced it perfectly. This is how flavor enhancement should be done!The truffle gelato was another highlight of the day, with its aroma stimulating the senses! The focus on fragrance was impressive.For the final pasta dish, we had a rich ragu sauce made with oxtail, mixed with pasta and mountain vegetables. This is a pasta experience unique to Japan! It was rich yet delicate in flavor and texture, showing great attention to detail.Lastly, we were served coconut pudding with basil shaved ice. I was initially skeptical about basil shaved ice, but it paired surprisingly well with the dessert! The coconut pudding was of high quality, and adding crushed passion fruit sauce made it irresistible.For dessert, we had tea with baked sweets, including sesame cookies and financiers. They were decent, but after such a meal, they felt a bit overshadowed. Still, they would be top-notch at any regular restaurant.In summary, this place is a must-visit for the price and quality! The cost of living in the countryside is fantastic! In Tokyo, this would easily cost double!Every dish was meticulously crafted with no flaws. However, it was a bit disappointing that the service charge was not mentioned when I made the reservation over the phone. Less