I visited Don Bravo to celebrate a birthday.The course was filled with thoughtful details and delicious flavors, but I was particularly impressed by the drink pairings.They offer a variety of pairings suitable for both alcohol lovers and non-drinkers.You can discover drinks you’ve never encountered before, which I highly recommend.Since I am currently pregnant, I opted for the non-alcoholic pairing, while my husband enjoyed a mix of non-alcoholic and alcoholic options.This was my first experience with such a meticulously crafted Italian meal, and it resulted in a very satisfying dinner.Details are as follows:┈┈┈┈┈┈┈┈┈┈◾︎ Omakase Course JPY 16,500◾︎ Non-Alcoholic Pairing JPY 8,800◾︎ Alcoholic & Non-Alcoholic Pairing JPY 9,900◾︎ Celebration Plate JPY 1,100◾︎ Japanese Black Tea JPY 990◾︎ Herbal Tea JPY 990Total JPY 60,258• Spring WaterThey take pride in their water, using spring water that has been tested for drinking.○ Non-Alcoholic Sparkling Drink with Aperol Syrup (seasonal citrus and other fruits)We started with non-alcoholic drinks.It had a cute pink appearance and a refreshing citrus flavor.• CrostiniWood-fired toast topped with liver pâté, teriyaki sauce, and summer truffle.Each flavor harmonized beautifully without overpowering the others.• Rock Oyster CapreseBaked oyster at the bottom, topped with fruit tomatoes, burrata cheese, basil, and plum granita.The refreshing basil flavor was delightful.○ Nepalese Black TeaA pairing that complements charcoal-grilled dishes.It was steeped in cold water for two days, resulting in a smooth taste without bitterness.○ Spirit Tada, aged in barrelsA shochu that carries the aroma of the barrel.• Grilled Eggplant with Bagna Cauda SauceGarlic and anchovy sauce.Its simplicity allows the flavor of the wood-grilled eggplant to shine.The inside is hollowed out, leaving the skin intact.I was impressed by the deliciousness of the Bagna Cauda sauce.○ Non-Alcoholic Drink with Mint Kombucha and PeachThe combination of mint and peach was incredibly delicious and to my liking.○ White Wine from Piedmont• Zucchini, Zucchini Soup, Squid, Potato Purée, Miso made from potatoes, and moreThere were so many elements that I couldn’t remember them all.I was particularly impressed by the deliciousness of the zucchini soup.The texture of the squid and zucchini added a nice accent.○ Yogurt, Lactic Acid Bacteria, and Mango Vinegar Drink inspired by a trip to OkayamaServed in a uniquely shaped jar.It had a refreshing, slightly sour taste reminiscent of lassi.○ CalpisThe non-alcoholic drink mentioned above contained a non-alcoholic version of Calpis, but my husband was encouraged to try the alcoholic version as well.It’s a lactobacillus alcohol that tastes like Calpis with vinegar added.• Corn Cheese RisottoFinished with Calpis for a tangy flavor.It contained fried sardines.This was a risotto flavor I had never tasted before, and it was very delicious.○ Shizuoka Saemidori GyokuroExtracted over two days to minimize tannins and enhance sweetness.It helped to mellow the bitterness of the sweetfish.• Sweetfish with Cucumber, Manganji Pepper, and EdamameSince the previous courses had strong umami flavors, this dish provided a refreshing contrast.They mentioned that sweetfish is used every year but is adjusted to fit the course.○ Homemade Green Plum Squash, incorporating sour elements from making kombuchaAs a fan of plum drinks, this was a personal hit for me.○ Okutama Craft Beer IPA• Trippa, Arrabbiata Penne, and Corn used in the courseTopped with bitter melon to contrast with the tomato sauce.This dish truly showcased the flavors of Italian cuisine.○ Slovakian Red Wine FRANKOVKAA wine from a village chief who also runs a winery.He has many connections with neighboring countries and Japan, and many people are drawn to learn from him due to his personality and wine.○ Seasonal Blueberries simmered in red wine, with pomegranate, beets, and rose tea addedA non-alcoholic drink that pairs well with meat.• Beef Round and Beef Liver from Shiga PrefectureServed with balsamic vinegar and raspberry sauce.Accompanied by a versatile Argentine chimichurri sauce, the beef round was tender and full of flavor. The liver was also good, and the sauce was excellent as always.• Grilled Bamboo ShootsThese bamboo shoots were collected by a friend of the chef who goes into the mountains.They are characterized by their lack of bitterness and were roasted thoroughly over wood.I enjoyed them alongside the meat, and they were soft and sweet.○ Pairing options for pizza:• Lemon Sour with Oita Prefecture Barley Shochu(Other options include beer and wine)• Craft Cola made with Hojicha(Other options include lemon squash and Taiwanese tea)• Pizza Half & Half (Large)You can choose half & half or different sizes.(We easily finished it, but you can take leftovers home if needed.)The top four items in the menu photo are standard options.◇ Quattro FormaggiTopped with mozzarella, gorgonzola, ricotta, grana padano, and drizzled with honey.◇ Shirasu MarinaraTopped with shirasu from Yamari, tomato sauce, anchovies, and oregano.Since this was the end of the course, they reduced the salt and instead used onion water and whey from Nasu for the dough.This was a brilliant idea considering the overall meal.The pizza was thin and packed with the unique flavors that Don Bravo is known for, making it incredibly delicious.○ Lemongrass and Mint Herbal Tea (additional)○ Japanese Black Tea (additional)These are outside the pairing options, but coffee, black tea, and herbal tea are available to accompany the final dessert.• Ice Cream made with Noto Jersey MilkTopped with Amarena wild cherries and beet powder.• Celebration Plate (additional)I requested a birthday celebration plate.It was a simple and beautiful dish with edible flowers and a message.┈┈┈┈┈┈┈┈┈┈The staff provided excellent service, and I could feel their passion and interest in the food throughout the dinner.At the end, the chef himself came to greet us.I’m really glad we chose the evening course.I would love to visit again.It was a great meal!