イタメシ (Itameshi), doesn’t the last symbol look like a smiling face?…..a face of a person enjoying a divine meal. A Japanese samurai meets an Italian artist creating an exotic culinary affair.
If you are a lover of the Italian food and Japanese cuisine too then wander no more, we reveal the secret of the Itameshi. The love of the Japanese for Italian food that started this phenomenon. Bluntly translated, “ita” means Italian and “meshi” means food in Japanese dialect. This cuisine is a take on the Italian food in Japanese style.
The 1980s gave rise to this fusion phenomenon in a predominantly French influenced culinary world. Ever since then it has comfortably coveted a place on the popularity charts in Japan. The war saw the birth of many Italian establishments that pinched the curiosity of the local Japanese who were enthusiastic of the never before tasted flavours. Eventually with economical growth in Japan, the locals opened restaurants that showed this confluence of the two culinary worlds. Amongst the pioneer chefs like Toshiaki Yoshikawa and Tsutomu Ochiai, the latter even today rocks the Itameshi with his restaurants, books and many popular television shows. Japan’s culinary capital, Kyoto, possesses Chef Yasuhiro Sasajima, a famous Itameshi guru, who masters the technique of sautéing the Italia with some traditional Japanese. And in the ancient capital Nara, Chef Junichiro Horie of I-lunga holds the credit for Agnolotti del plin alla piemontes, and Chef Taichi Murayama of L’Asse offers Lombard cuisine.
Japan travel tip: itadakimasu (“I humbly receive”) is a customary gesture, said before starting to eat a meal, with both hands put together in front of the chest or on the lap.
The deliciousness of the Itameshi might sound sceptical because of the weird combination of two entirely different culinary worlds. But when one gets their fork pitched into these dishes, oh my! there is no turning back but just yummms. The cuisine majorly uses Japanese ingredients like flying fish roe on angel hair pasta,yuzu citron on insalata verde and lots of sesame oil and the ginger garnish myoga.Diners owe their appetite zing pleasure of the Acqua Pazza to Chef Yoshimi Hidaka. This dish gets its taste from the sauce that it’s named after, mostly a light herbed broth to poach fish and meat, or can even be a thick sauce in certain recipes.
Clubvivre’s newest proud addition to its family is Private Chef Felix Chong, the super hero who has conquered the Itameshi. Chef Felix has specialized in Italian cuisine for over 12 years, and on the way has shined his mantle with the prestigious Top 5 Rising Chef of the Year award at the World Gourmet Summit in Singapore. His fortes are his rich menus “Trattoria Itameshi” and “Il Nobile”.
Trattoria Itameshi is Chef Felix’s interpretation of Italian-Japanese fusion cuisine with a grand menu comprising of Truffle Caviar, Squid Ink Risotto, Teriyaki Eel, with sauces like Sea Urchin Sauce, Masala Wine Sauce, and desserts like Sweet Risotto Cake, Lemon sorbet and Mixed Berries. There is more to this mouth-watering list.
Already so tempting? Just a little more info before you wrap us for your next party to boast some Itameshi trivia to your guests.
Clubvivre Chef Felix‘s another elegant menu, Il Nobile, will take you on a fine Italian ride. An 8-course party of heavenly delights consists of Boston Lobster Tartare, Couscous Salad, Passionfruit Coulis, Caramelized Granny Smith Apple, Peach Sauce, Truffle Potato Chips, Raspberry Sorbet and Morello Cherry amongst a lot lot more 😉