Right across Mile Square Park in the Fountain Valley Town Center, you’ll find a collection of restaurants from one of OC’s most prominent restaurant groups, Kei Concepts. The most recent addition, INI Ristorante, marks one of their most unique fusion concepts, bringing Japanese–Italian fusion to the scene. Inspired by itameshi—a Japanese term for Italian cuisine that has been adapted and reinvented over decades—the restaurant’s menu is built around creating dishes that feel fresh and inventive, yet grounded and approachable. The team’s goal was never to simply combine two cuisines, but to craft something that surprises guests while staying rooted in tradition.

We spoke with Chef Viet Nguyen, Owner of Kei Concepts, who says developing the menu required finding harmony between two culinary philosophies. Italian and Japanese cooking both value simplicity, but they express it differently. At INI, summer produce and peak-season ingredients are treated with care, allowing them to shine without being overpowered. Each dish aims to strike a balance between letting the ingredients speak for themselves and delivering an unexpected twist that keeps diners excited.

One of the menu highlights is the Chicken Katsu Parm, a playful take on a classic comfort food. The dish features panko-crusted chicken breast topped with a tomato–pink sauce infused with spicy miso and finished with melted mozzarella. Pickled onions, fresh basil, and a frisée salad add brightness and texture, making it a perfectly balanced plate that keeps guests coming back.

The same level of creativity extends to the bar program. The drink menu features Japanese ingredients like yuzu, sakura, and nori alongside Italian staples such as house-made limoncello and amaro. Each cocktail is designed to feel familiar with just enough of a twist to keep things interesting, complementing the playful spirit of the food.

Whether you’re enjoying a miso-spiked cocktail, a thoughtful pasta dish, or a reimagined classic like the Chicken Katsu Parm, every detail is designed to deliver a dining experience that feels both comforting and new.

Read on for our exclusive interview with Chef Nguyen.

Meet Viet Nguyen, Chef-Owner

What inspired you to create a restaurant serving Japanese/Italian fusion?

In Japan, Italian food has been embraced and reimagined for decades. They even have a word for it: itameshi. That idea inspired us. We wanted to bring that same spirit to Orange County in a way that feels true to this community. The goal wasn’t to just mash two cuisines together, but to create dishes people haven’t had before in a way that still makes sense.

What are some of the unique challenges you encountered when developing the menu?

Summer produce is always exciting, but also tricky. How do you take a peak-season ingredient and make it stand out without overdoing it? That’s where the blend of Italian and Japanese cooking comes in. Both traditions value restraint, just in different ways. Finding that balance—letting the ingredient shine while still surprising our guests — was the challenge and the fun of building this menu.

What is your personal favorite menu item and why?

The Chicken Katsu Parm is my favorite. It takes a comfort dish everyone knows, chicken parmesan, and gives it a fresh spin. Light, panko-crusted chicken breast topped with tomato-pink sauce infused with spicy miso and melted mozzarella. We add pickled onions, fresh basil, and a frisée salad to cut through the richness. It’s the dish I always come back to.

In addition to your food menu, you also have an extensive drink menu, including craft cocktails. What Italian/Japanese influences inspired these selections?

We approached the bar the same way we did the food: keep it familiar but add a twist. You’ll see Japanese ingredients like yuzu, sakura, and nori next to Italian staples like house-made limoncello and amaro. If the kitchen is a dialogue between the two cultures, the drinks are part of that conversation too.

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