“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience.” 

“Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts’ Founder and Chef Viet Nguyen and his diversely talented culinary team.” Chef Viet and his team traveled to Tokyo and Kyoto, Japan to research the menu.

​“Ini Ristorante's interior design invokes a sense of comfort and familiarity by juxtaposing the layered textures of an outdoor home kitchen with natural elements and bright lights. The rustic concrete flooring, textural solids, and light warm woods transition into pops of bright blue and lush greenery, all centered around an open skylight showcasing the focal fig tree below. This approach pays homage to a gardening and outdoor cooking tradition that cultivates a space centered around fresh ingredients and good company.”

“Leave your assumptions at the door and come experience Ini’s Japanese-Italian interpretation through unique culinary offerings, hospitality, and fine-casual ambience.” Think Duck Ragu with confit duck, pappardelle, port wine reduction, arugula and lemon vinaigrette.

New from the Bar there is the Minoki Mai Tai with Minoki Japanese rum, Fernet, cinnamon, lemongrass, pistachio orgeat and citrus.

Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.