Ryobo (両忘) Takamatsu

Located in Takamatsu City, Kagawa, Ryobo is an Italian restaurant that offers more than just Sanuki udon, which many people might associate with Kagawa cuisine. This small establishment, run by a husband and wife team, has limited seating but provides a warm welcome. Here, you can enjoy dishes that are simple yet deeply flavorful, born from a sincere commitment to quality ingredients.The chef presents a unique course menu that creatively incorporates Italian techniques, drawing on a refined sensibility developed through various culinary styles. Each dish showcases seasonal ingredients from Kagawa and beyond, highlighting their individual characteristics.I visited after making a reservation in advance.The restaurant is about a 7-minute walk from Kotoden Kataharamachi Station. The interior features a calm atmosphere with only two tables and a counter, adorned with warm cherry wood that leaves a lasting impression.The tableware is from Richard Ginori. The beautifully unified dishes throughout the course complement the food perfectly, adding a touch of elegance without overshadowing the flavors.This time, I opted for the half pairing (JPY 6,600).■Omakase Course (JPY 16,000) - Toast with Prosciutto - Chilled Peach and Potato Soup - Fried Mitoyo Eggplant - White Sweetfish - Pasta with Sweetfish - Pasta with Mantis Shrimp - Wagyu Fillet - Dessert■Half Pairing (JPY 6,600) - Ca' del Bosco / Franciacorta Cuvee Prestige Edition 47 - Alpeisan Winery / Gewürztraminer 2025 - Argiano / Rosso di Montalcino 2024 - Due del Monte / Bianco 2022 - Hofstatter / De Vite 2024 - Gaudium Spumante Brut - Ronc Plattat / Rosso 2022 - Château Haut-Bergeyron●1. Toast with Prosciutto The first dish is a toast topped with prosciutto. The toast is perfectly toasted with butter hidden in between, generously layered with rich prosciutto. The crunchy texture of the toast, combined with the prosciutto's savory saltiness and the richness of the butter, creates a simple yet captivating amuse-bouche that truly captured my heart from the first bite. The pairing is a sparkling wine: Ca' del Bosco / Franciacorta Cuvee Prestige Edition 47. A blend of Chardonnay, Pinot Nero, and Pinot Bianco, it features fine bubbles, rich fruitiness, and refreshing acidity that is delightful.●2. Chilled Peach and Potato Soup This chilled soup embodies the essence of summer. The juicy sweetness of ripe peaches melds beautifully with the gentle sweetness and smooth texture of potatoes. Finished with fragrant olive oil, it offers a simple yet profound flavor. The vibrant aroma of peach is striking, making it a perfect dish for the hot season. Paired with Iwate's Alpeisan Winery / Gewürztraminer 2025, which features a floral aroma reminiscent of lychee and balanced acidity that enhances the peach's sweet fragrance. This wine was particularly memorable for its deliciousness.●3. Fried Mitoyo Eggplant This dish features the traditional Kagawa vegetable, Mitoyo eggplant. It is much larger than typical eggplants and is known for its high moisture content. The batter is light and crispy, while the inside is surprisingly fluffy and juicy. Generously topped with cheese, the richness enhances the eggplant's sweetness. The simplicity of the preparation allows the quality of the ingredients to shine. Paired with Argiano / Rosso di Montalcino 2024, the elegant acidity and moderate tannins of Sangiovese harmonize beautifully with the fried dish's aroma.●4. White Sweetfish This dish features white sweetfish from Ehime Prefecture. The skin is perfectly grilled, while the flesh is astonishingly tender. The refined sweetness and umami of the sweetfish are accented by the slight bitterness of the accompanying peppers, adding depth to the flavor. The cooking of the fish was superb, allowing the quality of the ingredients to shine through. Paired with Due del Monte / Bianco 2022, the gentle fruitiness and minerality enhance the delicate umami of the sweetfish.●5. Pasta with Sweetfish This handmade pasta features seasonal sweetfish. The sauce, infused with the sweetfish's umami, clings beautifully to the handmade noodles. The chewy texture of the pasta combines with the sweetfish's characteristic bitterness and umami, while the refreshing kick of sansho pepper tightens the overall flavor. This dish was an impressive representation of the season. Paired with Hofstatter / De Vite 2024, a wine blended from three types of white grapes, its floral aroma reminiscent of muscat pairs well with the sweetfish's flavor.●6. Pasta with Mantis Shrimp Next is a pasta dish lavishly featuring mantis shrimp. The mantis shrimp is made into a sauce, extracting its rich umami to the fullest. The thick, chewy pasta is coated with the intense shrimp flavor, delivering a burst of sweetness and richness with each bite. A hint of spiciness tightens the overall dish, making it enjoyable until the last bite. Paired again with Gaudium Spumante Brut, this golden sparkling wine has a strong acidity that refreshingly balances the rich umami of the shrimp.●7. Wagyu Fillet The main dish is Wagyu fillet. The surface is beautifully grilled, while the inside is perfectly rare. The exquisite cooking maximizes the meat's natural umami, achieving a wonderful balance between the robust flavor of the lean meat and the sweetness of the fat. Paired with Ronc Plattat / Rosso 2022, a robust red wine primarily made from Cabernet Sauvignon that complements the umami of the Wagyu.●8. Dessert The finale is a freshly made hot pudding. The surface is topped with a rich, slightly bitter caramel. Inside, it has a melt-in-your-mouth smooth texture, with a strong flavor of egg. Paired with Château Haut-Bergeyron, a sweet wine from Sauternes, its rich aroma reminiscent of honey and apricot pairs perfectly with the pudding. It's rare to find a restaurant that offers dessert wine for pairing, so I appreciated this thoughtful touch.After the meal, I enjoyed a cup of coffee. Its robust bitterness was pleasant, allowing me to savor the lingering flavors of the course.My stay lasted about three hours, and I lost track of time, enjoying not only the food but also the natural conversation with the couple.Each dish, rooted in seasonal ingredients from Kagawa, beautifully merges the chef's sensibility with Italian culinary techniques, showcasing the charm of the ingredients.For those visiting Kagawa for Sanuki udon, I highly recommend adding an extra day to experience this remarkable restaurant.It was a great meal. Less

I had been eager to visit this place, so I made a reservation right at midnight on the 1st, two months before the booking started, through TableCheck.It was a wonderful restaurant that exceeded my expectations.On the day of my visit, I arrived first, trying to contain my excitement.While waiting for other guests, the friendly sommelier, who is also the owner’s wife, recommended some wines and asked about my travel plans in Kagawa. I felt warmly welcomed from the very beginning.The interior features three spacious tables, a sleek kitchen, and a display shelf lined with Richard Ginori tableware.It has a sophisticated yet relaxed atmosphere that I absolutely love, combining elegance with a touch of warmth.The recommended wine was light and fruity.Every dish was delicious.The starter, prosciutto, was incredibly fluffy.The chilled potato soup paired perfectly with juicy peaches, adding a refreshing sweetness to the creaminess of the potatoes and olive oil.The fried eggplant had a crispy exterior, and when I cut into it, the moisture from the eggplant burst out. The thinly shaved cheese on top melted beautifully, making it delightful.I could see the fresh pasta being shaped right before boiling at the counter. It was a unique experience. "Please enjoy it quickly as it tends to become soft fast," they said, adding to the lively atmosphere.The Wagyu was grilled right in front of me (without being smoky) to perfection, resulting in incredibly tender meat.And then came the cheesecake.This was truly delicious.The center was soft and creamy, with a rich cheese aroma. The sweetness was subtle, with occasional crunchy saltiness that served as an accent, enhancing the sweetness.It was my favorite cheesecake of all time.Even though I was full by the end of the course, this unforgettable taste lingered.I had been so eager to visit this restaurant that I waited for the reservation time to open, and it easily surpassed my expectations.From the food to the ambiance, the wine, and the warm hospitality, I enjoyed a blissful experience from start to finish. Less

During my 2-night, 3-day food tour of Shikoku, I chose Ryobo as a base for my itinerary, along with Kuruma Sushi in Ehime.Wanting to be in top shape for the meals, I decided to skip lunch and focus on dinner, arriving with great enthusiasm.The restaurant has two counter seats and two tables, arranged to create a spacious atmosphere. The owner’s wife greeted me, making me feel relaxed as I started my meal.The cheese was Stracciatella served on crispy toast. (I learned that it’s the creamy part inside Burrata cheese—something I didn’t know!) The saltiness of the anchovy paired perfectly, making it a delightful finger food that encouraged me to enjoy my drink.The wine that followed was a Gewürztraminer from Iwate, which had a tropical flavor and was delicious.Next came a cold potato soup paired with peaches from Marugame in Kagawa, and it was incredibly tasty! The pairing with the wine was superb, so I ordered another glass.Then, I had fried Mitoyo eggplant topped with fluffy Pecorino cheese. This eggplant has three times the moisture of regular eggplant and a thin skin, making it delicate and only available locally. The frying was done to perfection, rivaling any tempura shop.The prosciutto was made from French Rigor pork, bursting with umami beneath its strong saltiness, making it a perfect match for wine.The grilled Biwa trout was cooked to a perfect medium-rare, bringing joy with every bite! The sweetness and bitterness of the bell pepper enhanced the trout's flavor. Although it’s not common in Kanto, it had a clear taste that belied its freshwater origins.The pasta made with whole sweetfish harmonized beautifully with the fish's bitterness and umami. It was incredibly delicious!Just when I was amazed by the first pasta dish, the second one was even better than I expected. This one featured a fragrant sauce made with plenty of mushrooms, and the fresh mushrooms clung to the pasta, releasing rich flavors and aromas with every bite.I wondered when I last had pasta this delicious. Nowadays, many Italian restaurants serve mediocre pasta, but here, it’s clear they put a lot of effort into it.The main dish was a perfectly roasted duck. I had watched it being cooked over charcoal for nearly an hour, and the joy of tasting it was indescribable. The simple balsamic sauce complemented the duck's flavor without overpowering it.For dessert, I had cheesecake. This cheesecake used a mild cream cheese, making it a universally loved type that I wished I could take home as a whole.After the meal, I had the opportunity to talk with the couple, and their genuine desire to provide delicious food that brings joy to their customers was palpable.The husband’s cooking reflects his thoughtfulness for the customers, while the wife carefully selects wines to enhance the dining experience. It was a wonderful restaurant where their passion truly shone through. Less

A 7-minute walk from Kotoden Kataharamachi Station, I visited "Ryobo," a restaurant recognized as one of the top Italian establishments, awarded the Bronze Award.I made a reservation through Table Check and arrived on a weekday at 6 PM.I ordered the Omakase Dinner Course for JPY 16,000 (variable price) and the Half Pairing for JPY 6,600.Every dish was delicious, but the outstanding hospitality from the sommelier's wife made the dining experience truly enjoyable.The main dishes, cherry salmon and steak, were exceptionally tasty, but what left a lasting impression were the mushroom toast, fried conger eel, and prosciutto.The mushroom toast was visually appealing, with the umami of the mushrooms perfectly complemented by the richness of the butter.The fried conger eel was my first experience with it, and the crispy batter combined with the fluffy texture of the fish was outstanding.The prosciutto was incredibly tender, melting in my mouth. How do they make it so fluffy? It was also delicious when placed on warm bread, with the fat soaking into the bread.I enjoyed every bite until the very end.【Today's Menu】1. Mushroom Toast 2. Chilled Potato and Peach Soup (from Hannan) 3. Fried Conger Eel 4. Prosciutto (from France) 5. Bread 6. Cherry Salmon 7. Beef Ragu Pasta with Sansho 8. Young Corn 9. Wagyu Top Sirloin Steak 10. Warm Pudding 11. Dark Roast Coffee Less

On the first day of my trip to Kagawa, I made a reservation for dinner at Ryobo.I checked in at the table upon arrival.The lovely interior had three other guest parties, including a solo diner.We started with a chilled corn soup that highlighted the quality of the ingredients.The prosciutto was sliced very thin and light.The Meichidai (Japanese sea bream) had a crispy skin and perfectly cooked, tender flesh.I also enjoyed the young corn, which is one of my favorites.The Ishizuchi beef was very refreshing.Thank you for the wonderful meal.It was a great meal! Less

I visited Ryobo, a renowned restaurant in Takamatsu that I had been curious about for a while. The atmosphere is calm and reservation-only, with limited seating that adds to the sense of exclusivity. My anticipation grew before the meal began, and I enjoyed the experience, excited to see what each dish would bring.The course was centered around seasonal ingredients, with each dish showcasing the essence of the ingredients to their fullest. Without relying on extravagant presentations, the simplicity allowed the natural flavors to shine. Every dish was delicate and profound, offering surprises and delights with each bite.Additionally, the wine pairings were exceptional, enhancing the appeal of the dishes even further. The chef's dedication and skill were evident throughout the meal, and I left feeling highly satisfied after every course.This is a must-visit restaurant for anyone traveling to Takamatsu. I highly recommend it for special occasions or for those who want to indulge in exquisite cuisine. Less

I made my first reservation at this restaurant (Table Check) for my trip to Kochi, and once I secured the booking, I adjusted my schedule and booked a nearby hotel.On the day of the visit, I entered the restaurant right on time for my reservation. I was surprised to find only two pairs of two-seat counter spots and two two-seat tables inside (I think they could accommodate up to 12 seats if they tried), showcasing a luxurious use of space.After being shown to our seats, we ordered drinks. When I asked, they didn’t have draft beer, so we decided to go for the wine pairing half (8 varieties) for JPY 6,600 as a couple (both of us are light drinkers). I appreciated that instead of just 3 or 4 glasses, we could try 8 different types in smaller portions!We toasted with sparkling wine and started our meal.【Liver Pâté】It was freshly made and still warm—absolutely delicious! I usually order liver pâté at yakitori places, but this was on a whole different level of flavor, making me feel like I hit the jackpot on the first round!【Onion and Prosciutto Soup】First off, it scored 100 points for presentation! When I took a bite of the soup with the prosciutto, the flavor was unexpectedly delightful—so incredibly tasty! The prosciutto was, of course, top-notch, but this soup—was it made from onions? It was so good it was almost unbelievable! 【Isaki (Chicken Grunt)】The skin was crispy while the flesh was fluffy, and the myoga (Japanese ginger) added a nice touch!【Fried Horse Mackerel】My first impression was "Wow, that’s huge!" I thought to myself, "Eating such a large fried dish at this moment might come back to haunt me..." But when I took a cautious bite, I exclaimed, "So good!" The fritters were so crispy I wondered if they were made with "Curl" chips! 【White Asparagus】This is a stylish Italian dish featuring white asparagus. The asparagus had a nice crunch, topped with a sauce reminiscent of egg bread. Just as I imagined, it was delicious!【Ragù Pasta】The flavor of the vegetables was stronger than that of the minced meat, showcasing a careful attention to detail in this dish. It had a hearty punch that I really enjoyed!【Bamboo Shoot and Shiitake】The bamboo shoots had a fluffy, crunchy texture, and the large shiitake mushrooms were incredibly firm and elastic—were they from Kagawa? (I’m not sure.) It was my first time trying them.【Young Pigeon】Some might find the appearance a bit off-putting, but my wife devoured it! The texture was wonderfully bouncy, and the skin was deliciously crispy!【Pudding】Surprisingly, it was a warm pudding! My wife warned me, "It’s very hot, so please be careful when eating it," but it was even hotter than I imagined! (Hotter than chawanmushi!) And it was incredibly delicious. It was the best pudding I’ve ever had in my life!We finished with coffee.Overall, it was truly amazing! No, it exceeded my expectations! I was captivated by the originality of the husband’s dishes and impressed by the thoughtfulness of the wife. They are such a young couple, yet they are wonderful, and I felt a bit envious! After the meal, both of them saw us off, and we left the restaurant declaring that we would return. It was a great meal! Less

The interior is very simple, with only 6 seats available. As a result, the attentive service made for a delightful experience, and I enjoyed pleasant conversations with the lovely madam.The chef, originally from a Japanese culinary background, later transitioned to Italian cuisine. His style truly embodies the philosophy of "bringing out the ingredients' natural flavors," featuring many local ingredients from Shikoku. The dishes are mostly free of flashy sauces or decorations, allowing the essence of the ingredients to shine through.The third dish was a chilled new onion soup with prosciutto. This was my personal MVP—a shocking and moving soup dish. When I think of onion soup, I usually imagine something sweet and creamy, but this one showcased the crisp texture of the onions perfectly. The prosciutto and olive oil played a role in harmonizing and enhancing the overall flavor.The fourth and fifth dishes featured two types of asparagus. The fourth dish was domestic asparagus, "Welcome," simply fried. The fifth dish featured German white asparagus, richly seasoned with Parmesan cheese, egg, and butter.I was amazed at how much the origin and cooking method could change the character of the same asparagus.The eighth dish combined bamboo shoots and shiitake mushrooms, representing Ryobo's essence with its simple ingredients. The "Konpira bamboo shoots" from Kagawa and the "Tenkeiko" shiitake mushrooms from Tokushima were both thick and emitted a delightful aroma as soon as they hit the palate.The ninth dish was a young pigeon, a visually striking meat dish. The crispy skin was fragrant, and the meat had a pleasantly wild aroma. I found myself eagerly gnawing down to the bone.The course is omakase only, priced at approximately JPY 18,000. While it's not extremely difficult to make a reservation, it's advisable to check Tablecheck at least a month in advance.This Italian restaurant is definitely worth the trip to Kagawa. Less