Hello everyone, thank you for your hard work! (￣^￣)ゞI’ve also started a blog!! Please check it out!!https://nakazaki-kenji.jp/Today, I visited "Don Bravo" in Chofu City.It’s a well-known Italian restaurant, but I hadn’t had the chance to visit until now. This time, I received an invitation for a dinner gathering from Ikko, a businessman and YouTuber, so I quickly signed up! d(^_^o)Let me briefly introduce the restaurant. _φ(･_･**Restaurant Introduction**Located in Kokuryo, Chofu City, a bit away from the city center, "Don Bravo" attracts people from afar. The chef, Masakazu Hirai, trained at renowned restaurants in Japan and starred establishments in Italy. He maintains traditional Italian cooking techniques while incorporating his own experiences as a Japanese chef, creating innovative dishes that skillfully use seasonal seafood and Japanese aromatic vegetables. The pizzas are made with homemade dough using whole wheat flour and natural yeast, baked in a wood-fired oven, and the selection of wines reflects the passion of the producers. The atmosphere of the restaurant is stylish yet relaxed, making it perfect for both special occasions and casual dining. You can enjoy the food in a laid-back manner while still appreciating the quality. It’s a special place that makes you want to return.**Chef Masakazu Hirai's Background** Expressing Japanese culinary experiences through traditional Italian cooking techniquesBorn in 1979 in Kokuryo. After training at "Acca" in Hiroo (now in Okayama Prefecture), he went to Italy. He gained experience at several Michelin-starred restaurants, including "Tenderossa," "Sadler," and "Duomo." Upon returning to Japan, he participated in the establishment of "Ristorante Baruca" (now "Takubo" in Daikanyama). He served as the chef at "Boccondivino" and became independent in 2012. Inspired by the local dishes he experienced in Italian trattorias, he has been providing Italian cuisine that reflects his culinary experiences using Japanese ingredients ever since.I got off at Kokuryo Station on the Keio Line and headed to the restaurant. It took about 5 minutes to walk from the south exit to arrive at the restaurant.Upon entering, the staff warmly welcomed me. The service was incredibly attentive, and they provided detailed explanations of the dishes and drinks. d(^_^o) They especially gave thorough descriptions of the wines!!The interior is spacious and exudes a warm wooden ambiance. With a compact layout of 15 seats at the counter and tables, there’s also a pizza oven in the open kitchen, allowing diners to enjoy their meals while watching the cooking process. I sat near the cooking station, and the warmth from the pizza oven was quite comforting. (＾Ｏ＾☆♪Today, I ordered the wine pairing for JPY 13,200. d(^_^o) Since I was here, I wanted to fully enjoy the wines!! Each wine had its own character and was delicious, and the pairing with the dishes was superb! (//∇//)Now, let’s start the omakase course!! I’m excited to see what dishes I will get!!**Green Peas**A tart made with Italian green peas. Inside, it contains smoked cherry salmon and prosciutto. The tart is crispy, fragrant, and sweet, and the flavors of the cherry salmon and the saltiness of the prosciutto make it delicious!!**Sardines** On a brioche toasted over an open flame, topped with fermented butter and anchovies, and finally, marinated sardines grilled over the fire are added. Inside, there are sweet chestnuts. This is surprising!! The sardines are tender and fatty, incredibly delicious!! There’s no fishy smell, just plenty of umami!! And it pairs wonderfully with the brioche!! The saltiness of the anchovies and the sweetness of the chestnuts create a fantastic balance!!**First Bonito** It’s delightful to have a carpaccio of first bonito here!! Accompanied by pickled pearl onions, maple syrup, marjoram oil, roasted nuts, and a powder of gorgonzola and apple vinegar. This bonito is tender and incredibly delicious!! The various flavors and aromas blend together to create a complex dish!! I was amazed! (　ﾟдﾟ)**Fava Beans** A cheese risotto with fava beans and beef shank. It’s said to be an arrangement of Milanese veal stew. This is delicious!! The spring aroma and gentle umami are superb!! The fava beans are fluffy, and the green asparagus added to the risotto is also tasty!! The beef shank is tender and full of flavor, absolutely irresistible!! The fragrance of the sansho pepper is a wonderful accent that I really liked. (^_−)−☆**Firefly Squid** Steamed firefly squid from Toyama Prefecture, topped with finely sliced new potatoes. This combination is surprising!! The firefly squid is plump and rich in flavor, while the potatoes are crunchy with a lovely sweetness!! The slight spiciness enhances the sweetness even more!! The Trapani sauce has a wonderful aroma and acidity, and the Korean sesame oil adds a fantastic fragrance, making it the best! (//∇//)**White Asparagus** Fried white asparagus. The sauce is made from chicken liver, soft-boiled egg, and browned butter. Topped generously with cheese!! First, the aroma is incredible!! The scent of butter is irresistible!! The whole asparagus is fried boldly, with a crispy coating, and the inside is hot and moist, absolutely delicious!! With the addition of chicken liver, egg, and butter, it’s powerful!! I was overwhelmed by this! (　ﾟдﾟ)**Vongole Bianco** Vongole bianco with clams and Manila clams. First, the aroma is wonderful!! The Manila clams are large and full of flavor!! The pasta is cooked al dente to perfection, and the umami from the clams clings to it beautifully!! There are pistachios hidden at the bottom, enhancing the aroma even more!! I was so engrossed in eating that I finished it all in one go! d(^_^o)**Lamb** A cutlet of lamb chops!! After frying, it’s briefly simmered in a tomato sauce called "Arrabbiata." Topped with roasted new onions. This is amazing!! The outside retains a crispy texture, while the inside is moist, tender, and full of flavor!! The new onions are hot, melting, and incredibly sweet!! It was quite large, but I finished it all in no time! ( ◠‿◠ )**Pizza**There are 8 types of pizza:- Margherita- Shirasu from Yamari- Quattro Formaggi- Marinara- Shirasu Marinara- Broccoli- Spring Cabbage- New OnionThis time, I chose Margherita, Shirasu from Yamari, Marinara, and Spring Cabbage. Each one was delicious!! The dough is made with whey and onion water, adding a nice aroma from the whole wheat flour!! The shirasu is generously topped, full of flavor!! The spring cabbage is also plentiful, soft, and delicious!! Everything was tasty, and I was completely full! (//∇//)**Sage**Finally, we have sage ice cream. The aroma of this sage is incredibly soothing. The acidity and fragrance of the salt lemon jam, which contains no sugar, pairs perfectly. I was completely satisfied until the very end! d(￣ ￣)Both the pizza and the dishes were exquisite!! I was pleasantly surprised by the high quality!!Here’s what I had today:1. Green Pea Tart2. Marinated Sardines3. Carpaccio of First Bonito4. Cheese Risotto with Fava Beans5. Firefly Squid with Trapani Sauce6. Fried White Asparagus7. Vongole Bianco with Clams8. Lamb Chop Cutlet9. Pizza: Shirasu from Yamari10. Pizza: Margherita11. Pizza: Spring Cabbage12. Pizza: Marinara13. Sage Ice CreamEach dish was innovative and a great learning experience!! The combinations were new to me, but everything was incredibly delicious!! I was especially amazed by the marinated sardines and the carpaccio of first bonito! (　ﾟдﾟ)The pizza had a fantastic crust, and the toppings were plentiful, making it the best!! With generous amounts of shirasu and spring cabbage, it was filling and satisfying!!Thank you, Chef Hirai and the staff, for today’s wonderful experience!! I will definitely visit again if I have the chance! (^_−)−☆