Foodies Asia (en)For "foodies" who are particular about food.

 

Striving for creative cuisine while promoting local sourcing and consumption —

This ‘Ryobou,’ which exudes a dominant presence in Kagawa’s Takamatsu, embodies this modern Italian approach.

Ave. Budget: Lunch 10,000152,000 JPY, Dinner 10,000-15,000 JPY / “Gault et Millau 2023” 2 tok,  “Tabelog Italian WEST Top 100 Restaurants 2021.”

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Restaurant features

A simple yet profound Italian cuisine that allows you to savor the flavors of the ingredients.

A popular Italian restaurant in Takamatsu.

For Kagawa Prefecture, which Michelin has not yet designated as an area of interest, being featured in “Gault et Millau” alongside the Chinese restaurant “Changjiang SORAE” means that this restaurant is one of the best in the region, if not all of Shikoku, in terms of evaluations.

 

Small Plates, Embracing the Excellence of Ingredients

現

The current menu offers only an omakase course with around 9 dishes for both lunch and dinner, priced at ¥11,500.

True to their motto of “Simple, Pure – We are not a restaurant that serves special dishes,” you won’t find extravagant or flashy plates here. However, their simple, unadulterated dishes that highlight the quality of the ingredients are unique in their own right.

This type of restaurant embraces diversity in nature, and by doing so, naturally develops its own character. While it may offer items like prosciutto and pasta, placing a strong emphasis on ingredients makes it resemble kaiseki cuisine in terms of the dining experience.

In the case of the small plates course, it’s reminiscent of the style pioneered by “El Bulli” in European cuisine, which ultimately traces its roots back to Japanese kaiseki cuisine in some ways.

Wine starts at ¥1,000 per glass.

They also have craft beers, ginger ale, and other drinks, but we opted for the omakase order with about three glasses of wine.

We started with a sparkling wine from the Marche region, the “Verdicchio.”

This white wine is known for its compatibility with vegetables but pairs exceptionally well with prosciutto.

 

Liver mousse on crostini.

Crostini is often featured in their menu, and it seems to be a specialty.

On this occasion, it was served with liver mousse.

The finishing touch of honey added a delightful note. Eating it, I couldn’t help but think, “This is like sushi.”

As an aperitif, they also offer “Latinabianco,” a matured white wine made from the indigenous Nasco grape variety, said to be the oldest in the Sardinia region.

 

French Prosciutto

The prosciutto is said to be of French origin.

Achieving these ultra-thin slices requires precision in slicing, which is why the accuracy of the cutting machine is crucial.

Tearing off a piece of the piping hot baguette and taking a bite together with the prosciutto, you can feel a slight melt of fat and a perfect balance of flavors.

For a deeper white wine, they serve TRAMIN’s Müller-Thurgau.

 

 

Cold Soup with Awaji Island New Onions

A cold soup made with early-season Awaji Island new onions, heralding the arrival of the season a bit ahead of Kagawa.

 

Swordfish Fritto

The fineness of the coating can indeed be associated with an Italian style, but the degree of cooking is universal. It can be reminiscent of Japanese cuisine or even the French term “meunière.”

The accompaniment is myoga (Japanese ginger).

The knife may seem unfamiliar, but it’s made by a French outdoor equipment manufacturer.

 

White Asparagus

Spring’s white asparagus is truly delightful. It’s served with eggs and “Speck,” a smoked ham from Northern Italy. Even though the production methods differ, it’s fascinating to taste the subtle difference compared to the initial French variety.

I requested a refill of baguette at this point.

 

Grilled Sakura Trout

It’s accompanied by Kinpira takuan.

 

Grilled Wagyu Beef

Since we had fish, followed by vegetables, and then fish again, I decided to have a half glass of Sanjovese.

 

Beef Ragù

Handmade pasta with a flat shape, akin to Tagliolini with a hint of egg flavor.

 

Dessert

For dessert, they offer a cheesecake that’s also available for takeout. I forgot to take a picture of it, but it’s incredibly creamy. It’s more like a solid block of cream cheese, but it’s still a unique dessert that you can tell has been perfected by a chef.

For post-dinner drinks, they offer coffee, tea, herbal tea, and hojicha. The coffee is a dark roast from a nearby roastery, offering a different depth of flavor compared to espresso.

 

Menu

For both lunch and dinner, the course menu is priced at ¥11,500, which includes approximately 9 dishes plus dessert.

 

*The menu and prices are provided for reference only. Please keep in mind that they may change depending on the season and the availability of ingredients.

 

 

How to make a reservation

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Map/Access

A 7-minute walk from Kotoden’s “Kataharamachi Station.