Nestled in Fountain Valley, California, INI Ristorante, located at 16129 Brookhurst St, offers a novel dining experience, blending Japanese and Italian culinary traditions. This new eatery, a brainchild of Chef Cuong Viet Nguyen’s Kei Concepts – the group behind popular Orange County spots like Sup Noodle Bar and Gem Dining – opened its doors in June and has quickly become a point of interest for local food enthusiasts. My recent birthday dinner provided the perfect opportunity to explore this intriguing fusion restaurant.
Elegant interior of INI Ristorante Fountain Valley CA, showcasing the spacious and comfortable dining area with modern design elements.
The restaurant occupies a space with a history, previously home to Tip Top Kitchen and even a Blockbuster Video in earlier times. INI Ristorante has completely transformed the location into a spacious and comfortable setting. While the ambiance is inviting, it’s worth noting that the acoustics can make it a somewhat lively and loud environment, adding to the vibrant atmosphere.
Exploring the Menu at INI Ristorante Fountain Valley
INI Ristorante’s menu presents a familiar Italian structure, categorized into appetizers, pizzas, pastas, and main courses. However, the flavors are distinctly infused with Japanese influences, creating a unique culinary crossover. The drink menu includes a selection of cocktails, beers, and a concise wine list. For wine aficionados, INI Ristorante offers a BYOB policy, with a corkage fee of $25 for the first two bottles and $40 for subsequent ones. This makes it an attractive option for those who wish to pair their meal with a personal favorite wine.
Appetizer Delights: Calamari Fritti, Beef Carpaccio & More
Our culinary journey began with the Calamari Fritti [$16.00]. This appetizer featured perfectly crunchy, brittle exteriors giving way to tender squid within. Subtle hints of garlic complemented the squid’s natural brine, and while pepperoncini was listed, its presence was understated. The marinara sauce provided a classic dipping option, but a simple squeeze of lemon proved to be the ideal accompaniment, highlighting the calamari’s fresh taste.
Close-up of crispy Calamari Fritti appetizer at INI Ristorante, Fountain Valley, CA, served with marinara sauce and lemon wedges.
Next, we sampled the Beef Carpaccio [$15.00]. Thin slices of wagyu top eye were artfully arranged and drizzled with truffle cream and onion ponzu, finished with fresh arugula. The carpaccio delivered a pleasant sweetness from the sauces, punctuated by truffle notes, while the arugula added a refreshing lightness. The only minor drawback was that the beef slices were somewhat stuck together, slightly complicating the eating experience.
Beef Carpaccio dish at INI Ristorante Brookhurst Street, Fountain Valley, featuring wagyu beef, truffle cream, onion ponzu, and fresh arugula.
The Hamachi Crudo [$18.00] showcased the Japanese influence more prominently. Meaty, fatty cuts of yellowtail were marinated in a miso yuzu, offering a delightful umami depth. Sungold tomatoes provided a contrasting tartness and juiciness. The inclusion of masago (or tobiko?) added a welcome textural element, although thinner fish slices would have been preferable to further enhance the dish’s elegance.
Hamachi Crudo appetizer at INI Ristorante Brookhurst Street, Fountain Valley, with miso yuzu marinade, sungold tomatoes, and masago or tobiko.
Another standout appetizer was the Octopus [$21.00]. The octopus was notably tender, though a more pronounced sear on the exterior would have elevated it further. A distinct celery-like flavor profile emerged, harmonizing with the nutty, piquant romesco sauce. Baby potatoes provided a satisfying heartiness to the dish, making it a well-rounded and flavorful starter.
Grilled Octopus dish at INI Ristorante in Fountain Valley, served with ajo blanco sauce, romesco, chili oil, sesame seeds, and baby potatoes.
Cocktail Creations: Kusuri and Lost in Rome
Venturing into the cocktail menu, we opted for the Kusuri [$16.00]. This drink, a clear riff on the Penicillin, was whisky-forward, delivering robust whisky notes balanced by a generous ginger zest. The honey element worked to temper the intensity, creating a well-composed, potent cocktail for whisky lovers.
Kusuri cocktail at INI Ristorante Fountain Valley, a whisky-based drink with Scotch, ginger, apple honey, and lemon, served in a rocks glass.
The Lost in Rome [$16.00] offered a lighter, more approachable profile. Dominated by pineapple, the initial sweetness was nicely balanced by the spicy, bittersweet nuances of Ramazzotti amaro. Peach and lime added further layers, resulting in an easy-drinking and refreshing cocktail.
Lost in Rome cocktail at INI Ristorante Fountain Valley, a rum-based drink with pineapple, Ramazzotti amaro, peach, and lime, garnished with a pineapple wedge.
Pasta Perfection and Pizza Explorations
Moving to the pasta selections, the Veal Bolognese [$16.00] was a notable start. The mezzi rigatoni were perfectly cooked, providing an excellent texture. The veal ragù showcased savory, meaty flavors, although it leaned slightly sweeter than a traditional bolognese.
Veal Bolognese pasta dish at INI Ristorante Brookhurst Street, Fountain Valley, featuring mezzi rigatoni, sofrito, tomato-based veal ragu, and parmesan cheese.
The Duck Ragu [$27.00] with pappardelle was another highlight. The pappardelle pasta was expertly prepared, serving as an ideal canvas for the rich duck ragù. The ragù effectively captured the intensity and depth of the duck confit, again with a touch of sweetness.
Duck Ragu pasta at INI Ristorante Brookhurst Street, Fountain Valley, with pappardelle, duck confit ragu, mushrooms, and arugula.
My personal favorite pasta was the Seafood Mafaldine [$25.00]. The house-made mafaldine was paired with a medley of calamari, crab, shrimp, and Italian sausage in a spicy tomato cream sauce. The sweet heat of the sauce complemented the salinity of the seafood beautifully, and the savory sausage added a comforting depth. Intriguingly, a subtle pho-like flavor note was detected, adding an unexpected yet pleasant twist. The shrimp were also cooked to perfection.
Seafood Mafaldine pasta at INI Ristorante Brookhurst Street, Fountain Valley, with house-made mafaldine, calamari, crab, shrimp, Italian sausage, and spicy tomato cream sauce.
We sampled two pizzas, starting with the Truffle Funghi [$19.50]. The pizza effectively highlighted the earthy, woodsy notes of mixed mushrooms, enhanced by the truffle oil’s aroma. However, the crust was chewier and denser than ideally preferred, impacting the overall pizza experience.
Truffle Funghi pizza at INI Ristorante Fountain Valley, topped with mixed mushrooms, arugula, and truffle oil on a pizza peel.
The Mentaiko [$24.00] pizza was the most overtly Japanese-inspired dish of the evening. While the advertised pollock roe (mentaiko) was subtle, the pizza delivered a strong umami presence from seaweed and bonito flakes. These Japanese flavors harmonized well with tender octopus pieces and the sweetness of corn. Similar to the Funghi pizza, the dough consistency was a bit off, impacting the texture.
Mentaiko pizza at INI Ristorante Fountain Valley, a Japanese-Italian fusion pizza with mentaiko cream, mozzarella, nori seaweed, bonito flakes, octopus, and corn.
Wine Moment
To accompany our meal, we brought a 2008 Clarendon Hills Astralis, a celebrated Shiraz from South Australia. Decanting the wine revealed aromas of jammy fruits, earth, and hints of suanmei, tobacco, spice, and warmth. In the glass, the wine evolved, showcasing rich berry notes balanced by savory undertones. The palate was lush, with meat and mint upfront, followed by rich berries, sour plum, spice, and dry herbs. The fruit lingered beautifully, making it a potent and lovely wine that enhanced the dining experience, showcasing the benefit of INI Ristorante’s BYOB policy.
2008 Clarendon Hills Astralis red wine decanted at INI Ristorante Fountain Valley, showcasing the BYOB experience and wine pairing options.
Close-up of 2008 Clarendon Hills Astralis red wine in a glass at INI Ristorante Fountain Valley, highlighting the rich color and texture of the wine.
Sweet Endings: Peaches & Cream and Butter Corn Bread
For dessert, the Peaches & Cream [$14.00] was a successful rendition of the classic pairing. The combination of fresh peaches with creamy buttermilk panna cotta and mascarpone cream was delightful. Brown butter crumbles added a wonderful textural contrast and nutty flavor.
Peaches & Cream dessert at INI Ristorante Fountain Valley, featuring buttermilk panna cotta, farmer's market peaches, brown butter crumble, and mascarpone cream.
The Butter Corn Bread [$14.00] was another dessert winner. The cornbread was rich, moist, and buttery, meeting all expectations. The popcorn-enriched ice cream was a creative and seamless pairing, and the crispy cheddar tuiles provided a welcome salty counterpoint, creating a balanced and memorable dessert.
Butter Corn Bread dessert at INI Ristorante Brookhurst Street, Fountain Valley, with honey butter, crispy cheddar, popcorn ice cream, and honey whipped ganache.
Final Thoughts on INI Ristorante
INI Ristorante at 16129 Brookhurst St in Fountain Valley appears to be a popular dining destination, judging by its bustling atmosphere. While the restaurant is clearly attracting attention and customers, there is still room for refinement in the kitchen. Some dishes could benefit from further fine-tuning and a more pronounced Japanese influence to truly solidify its unique fusion concept. However, as a relatively new establishment, INI Ristorante shows considerable promise and potential to evolve into a standout dining spot in Orange County, offering a distinctive Japanese-Italian culinary blend worth exploring.
