For over two decades, Chef Eric Fralick envisioned his restaurant, Kinjo, in Tampa, Florida, which opened in August 2025. This innovative dining spot offers a unique blend of Japanese and Italian culinary traditions, referred to as "itameshi wafu." Signature dishes include akami "spaghettoni," featuring lean bluefin tuna cut into noodle-like shapes, served with a creamy bagna cauda sauce, and a reimagined vitello tonnato enriched with sake and black garlic.
Fralick's inspiration stems from his time in Japan during the early 2000s, where he discovered an Italian restaurant in Shizuoka that creatively incorporated Japanese elements. This experience resonated with him, as he grew up in upstate New York, initially training in Italian fine dining. Even while operating sushi establishments like Noble Rice and Koya, his desire to introduce Japanese-Italian cuisine remained strong.
At Kinjo, Fralick aims to harmoniously merge these culinary influences without overshadowing either tradition. His chawanmushi, a Japanese steamed egg dish, features a rich Parmesan broth and guanciale, while the cappelletti is filled with ricotta, maitake mushrooms, pickled daikon, and balsamic vinegar.
The trend of Japanese-Italian fusion is gaining traction across the United States, with Kinjo leading the charge alongside other recent establishments like Ama and Ciaorigato in San Francisco, Miso Mozza in Providence, and Itameshi in Albany, New York. These restaurants have emerged in the last year, joining earlier pioneers such as Orsa & Winston in Los Angeles and Tonari in Washington, D.C., both of which have contributed to this culinary evolution.
Restaurants often adopt various terms to describe their concepts, from "itameshi," which literally means "Italian meal," to "wafu Italian," indicating a Japanese-style approach. This fusion cuisine reflects a long-standing cultural intersection that has recently sparked renewed interest, particularly in Tokyo.
Historically, European influences began to infiltrate Japan in the late 19th century, but it was the post-World War II American occupation that introduced dishes like Napolitan spaghetti. Kabe No Ana, credited as the birthplace of wafu pasta, opened in Tokyo in 1953 and began serving spaghetti with unique Japanese ingredients. Today, dishes like carbonara udon have become must-try items for tourists in Japan.
As this fusion cuisine spreads to smaller cities, it demonstrates the growing familiarity of Japanese food among Americans, paralleling the popularity of Italian cuisine. Restaurants like Itameshi in Albany are introducing innovative dishes, such as udon Bolognese, while still maintaining an Italian essence that resonates with local diners.
With the dining landscape evolving, the challenge for chefs is to present unique offerings that appeal to diverse palates. The fusion of beloved Italian and Japanese flavors is proving to be a successful formula, capturing the attention of adventurous diners.