This time, I visited Commedia, a theater-style Italian restaurant run by a couple, which doesn’t have a sign. Since my last visit, it has become even harder to make a reservation, making this my first visit in about two and a half years.Chef Daisuke Yamaguchi trained at Italian restaurants in Tokyo before going to Italy, where he learned to cook in the Piedmont and Marche regions before returning to Japan. He then joined the Aroma Fresca group, which was ranked first and second on various review sites at the time, with a kitchen team that included chefs from now-famous and hard-to-book restaurants. He honed his skills there for a total of ten years.Commedia means "comedy" in Italian, and true to its name, the restaurant aims to provide a dining experience that feels like enjoying a comedy. It was renovated from a previous establishment called Inetto and opened under its new name in December 2022. In an era where presentation is key, Commedia has gained a reputation for its simple yet powerful dishes that convey the essence and flavors of the ingredients directly, earning various awards. With only six seats and a single seating system, it has become a highly sought-after Italian restaurant attracting food enthusiasts from all over the country.The course is omakase only, priced at JPY 30,000, and varies depending on the season and daily ingredients. Here’s what I enjoyed:- 12-month aged ham from France - Burrata cheese from Italy - Olive oil from Tuscany- Homemade focaccia- Sea bream from Ehime Prefecture - Water eggplant from Osaka Prefecture - Tsuru-murasaki from Kirishima, Kochi Prefecture- Sea urchin from Yoichi, Hokkaido - Genovese sauce- Fried knife fish caught by pole-and-line from Takeoka, Chiba Prefecture- Tagliolini - Hairy crab from Hokkaido - Hydroponically grown tomatoes from FARM YARD Ishino- 2-year aged potato gnocchi - Gorgonzola - Parmigiano-Reggiano- Risotto bianco with Kumamoto Prefecture's Kikuchi Gen-go rice - Squid from Kanagawa Prefecture - Wild asparagus- Sirloin from Kumamoto Prefecture's Kikuchi Gen-go beef- Spicy tomato pasta- Fully ripe mango "Sun Egg" from Miyazaki Prefecture - Fromage blanc- Herbal tea(Mineral water and hot spring water 99)To allow guests to enjoy the true flavors of the carefully selected ingredients chosen by the chef from various regions, the dishes are mostly prepared simply, with minimal use of seasonings and garlic. Compared to typical Italian cuisine, there is no sense of lacking, and surprisingly, even when full, the food keeps you wanting more. The chef's dedication to capturing the most delicious moment in the dishes means minimal preparation, and watching him create everything from scratch at the counter is both enjoyable and delicious.The dynamic between the chef and his wife is entertaining, and I love the atmosphere created by the six seats where the chef and his wife work together. I truly felt grateful to have come here.Personally, this is my favorite Italian restaurant. It is truly refined and helps refine my palate as well. I look forward to my next visit during the white truffle season in November.