commedia Tokyo

I was able to revisit the hottest Italian restaurant in my mind right now.With only 6 counter seats and a daily rotation, this place has become incredibly popular, with a waiting time of over six months.The owner-chef, Mr. Yamaguchi, prioritizes bringing out the natural flavors of the ingredients, insisting on serving dishes fresh and using minimal seasonings.He is meticulous about water, salt, and olive oil, skillfully elevating the essence of the ingredients to new heights.Once again, I was thoroughly satisfied with the outstanding dishes from the start.Recently, I saw a post on Instagram from the chef outlining guidelines for sharing on social media, and of course, I decided to cooperate.The chef wants customers to experience the surprise that comes from not knowing what to expect, so he requested that we refrain from detailed descriptions of the dishes and their flavors.Therefore, I will skip the detailed explanations this time.For the appetizers, I enjoyed the same delicious prosciutto as last time. There were also three types of pasta, a seasonal soup, and the ever-delicious Kikuchi Gengo beef.The banter between the chef and his wife felt like a delightful comedy duo.Their strong bond is truly heartwarming.There is no stiff atmosphere here; both regulars and newcomers can enjoy a warm and welcoming environment together.I am very much looking forward to my next visit.Thank you for the wonderful meal! Less

A Hidden Gem Italian Restaurant in a Residential Area: My First Visit to 'commedia' ⭐️Chef Daisuke Yamaguchi creates simple yet delicate Italian dishes that emphasize the natural flavors, aromas, and textures of the ingredients. You can enjoy exquisite dishes that maximize the appeal of the ingredients without unnecessary additions through the omakase course."Ingredients, Water, Fire"These dishes reflect a world yet to be seen, stripped down to their essence. They transform from mere satisfying meals to experiences that awaken the senses.—— Visit Details ——Weekday Dinner—— Reservation ——Reservation Required—— Occasion ——With Friends (Private Reservation)—— Cost ——From JPY 30,000 to JPY 40,000—— Menu Highlights ——◇ 12-Month Aged French Ham ◇ Grilled Meichidai from Mie Prefecture ◇ Sweet Corn Soup from Ibaraki Prefecture ◇ Fried Tachiuo from Edo ◇ Tarioni with Hairy Crab from Nemuro, Hokkaido ◇ Mackerel with Molokhia and Maltagliati from Shimane Prefecture ◇ Risotto Bianco with Octopus from Akashi, Hyogo and Tea Beans from Niigata ◇ Sirloin from Kikuchi Gengo Beef ◇ Arrabbiata ◇ Basque Cheesecake —— Service ——Extremely attentive service—— Cost Performance ——While the price is high, the satisfaction level is very high.—— Atmosphere ——The restaurant features only 6 counter seats. With a warm yet sophisticated space incorporating natural materials like a solid wood counter and earthen walls, the ambiance is inviting. The close proximity to the chef allows you to enjoy the cooking process right in front of you, which is a delightful experience. The calm, hidden atmosphere lets you take your time and truly appreciate the dishes.—— Will I Return? ——★★★★★ I will definitely visit again! Less

This Italian restaurant is located in Kiba. The chef is quite a fan of a certain Italian place, but I believe this restaurant surpasses it in both atmosphere and taste. Especially the sea urchin Genovese, which uses the finest quality saltwater sea urchin—it's simply outstanding. However, the chef mentioned that the climax of the meal is here, but I found that not to be the case at all. The hairy crab pasta, trofie, and potato gnocchi were all incredibly delicious as well. Even the steak made from Gengorou Kikuchi beef was perfectly executed. When it first opened, there were mentions of a few taxis parked outside, but according to the chef, there has been an increase in taxis and luxury cars recently, suggesting that there is still plenty of room for growth. Less

An Italian restaurant in Kiba with a cozy and warm atmosphere, featuring a small counter that seats six. They source top-quality sea urchin and fish, typically used in high-end sushi restaurants, and incorporate them into their Italian dishes. The pasta selection is diverse, allowing diners to truly appreciate the differences in flavors.■ Menu Highlights:⚪︎ Kawagoe Dream Corn Soup ⚪︎ 12-Month Aged Ham from France ⚪︎ Katsu-yama Black Mutsu ⚪︎ Hokkaido Yoichi Horse Manure Sea Urchin Genovese ⚪︎ Edo-style Fried Knife Fish ⚪︎ Hanazaki Crab Tomato Tagliolini ⚪︎ Nagasaki Red Squid, Manganji Pepper, and Capers Trofie ⚪︎ Potato Gnocchi ⚪︎ Strip Loin ⚪︎ Arrabbiata (50g) ⚪︎ Melon Raiden ⚪︎ Craft Beer ⚪︎ Blood Orange ⚪︎ Oolong Tea ■ Reservation Difficulty: Challenging ⚪︎ I was brought here by the organizer. Based on their next reservation, it seems to be about six months in advance.■ Duration: 3 hours ⚪︎ It takes at least 2.5 hours, even if you're quick.■ Cost Performance: Average ⚪︎ The soft drink tea is made from top-quality leaves, making it quite expensive. Less

Located in a residential area a short walk from Kiba Station, commedia has a hidden gem vibe, as the interior remains a mystery until you open the door. Once inside, you are greeted by a calm atmosphere created with natural materials, where a counter with about six seats sets the stage for a simultaneous start to the courses.The cuisine is primarily Italian, thoughtfully crafted to highlight the flavors of ingredients sourced from various regions of Japan. The dishes avoid excessive layering of seasonings and sauces, allowing the unique aromas and textures of each ingredient to shine through, making it easy to appreciate the differences between each plate. There are also explanations about the ingredients and cooking methods, providing insight into the reasons behind the selections.Particularly noteworthy is their focus on pasta dishes. They skillfully alternate between handmade dough and dried noodles based on the ingredients and sauces, resulting in variations in thickness, firmness, and how well the noodles blend with the sauce. The opportunity to enjoy multiple pasta dishes within the course adds a unique charm that sets it apart from other Italian restaurants.There is a compelling reason to make the trip to Kiba, as the chef's philosophy and dedication to the ingredients are clearly conveyed. I look forward to returning in a different season. Less

This was my second visit, and I have to say, the pasta here is my absolute favorite among all the places I've tried!Of course, the pasta was consistently delicious again this time, but the dessert was shockingly good and has left a lasting impression on me!I found myself wondering, "How do they know exactly what I like?" The flavors and combinations of ingredients were all perfectly suited to my taste!Every dish hit the mark for me, and it's rare to find a place where I can feel this satisfied all the way through to the last dessert. Less

The course featured luxurious seasonal ingredients that evoke the essence of summer, such as corn, Hanazaka crab, Aori squid, and Tamago from the sun. This restaurant consistently offers high-quality seasonal ingredients, and the staff provides detailed explanations for each dish, making it a delightful experience to learn about the cuisine.The cold pasta with sea urchin and Genovese sauce, which changes slightly each time, was particularly to my liking this visit and incredibly delicious. I was also thrilled to compare the sirloin of Kikuchi Gengo beef with the top sirloin of Tajima beef. Normally, I find beef fat a bit overwhelming, but this meat was surprisingly light and enjoyable every time.The dessert, handmade by the owner, was a parfait lavishly made with Tamago from the sun. It had a refined sweetness and just the right amount of volume, making it a perfect conclusion to the meal. I also love cheesecake, so I hope to enjoy that on my next visit. It was a great meal! ✨️ Less

This Italian restaurant uses top-quality ingredients that are often found in renowned Japanese cuisine and sushi establishments, showcasing their allure to the fullest. The menu changes daily, and this time, I particularly enjoyed the tasting of Tajima beef and strip loin, which allowed me to savor the unique characteristics of each ingredient. Chef Yamaguchi's sincere approach to ingredients and the warm personalities of the couple running the restaurant are significant attractions of this place! They offer a wide selection of glass wines, not only from Italy and France but also from Switzerland and Germany, providing a variety that complements different tastes and meals. Each dish is elegantly crafted, focusing on the ingredients without going overboard with innovation. This restaurant competes not with flashiness but with essence, making it a place I want to visit repeatedly through the changing seasons! Less

【Course】☆ 12-Month Aged Prosciutto with Burrata and Olive Oil ☆ Kinmedai (Red Sea Bream from Choshi) ☆ Saltwater Uni with Genovese Sauce ☆ Fried Sawara (Spanish Mackerel) ☆ Hairy Crab with Tomato Tagliolini ☆ Aged Potato Gnocchi with Gorgonzola ☆ Squid and Asparagus Risotto ☆ Gengorou Kikuchi Beef Strip Loin ☆ Arrabbiata (120g) ☆ Mango Sorbet 【Total Payment】 For 2 people: JPY 72,000 *Includes 5 alcoholic drinks and 3 non-alcoholic drinks 【Review】 This was my second visit. I come to this restaurant every season. The biggest feature is that they use very few seasonings, bringing out the natural flavors of the ingredients. Despite the simple composition, the high quality of the ingredients and cooking techniques achieve a remarkable level of perfection. Each dish has its own character, and while they may not be flashy, they leave a lasting impression. Overall, the satisfaction level is high. The Arrabbiata at the end allows for flexible portion adjustments, which is a nice touch that accommodates your appetite. While making a reservation can be challenging, I feel this Italian restaurant is worth the effort. －－－－－－－－－－－－－－－－－－－－ Thank you for always checking in. I would greatly appreciate any "likes," "follows," or "saves" for the restaurant. Camera: RICHO GRⅢx Instagram: xxtaimuxx *Please feel free to follow me on Instagram as well. －－－－－－－－－－－－－－－－－－－－ Less

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. Less

I've visited Commedia in Kiba several times, and every time I come here, I feel a sense of comfort.What stands out the most is the wonderful synergy between the chef and his wife. The chef's unwavering focus in the kitchen is impressive. He seriously engages with each ingredient, meticulously crafting every dish, and I always find myself in awe of his dedication. You can truly feel his sincere desire for customers to enjoy genuinely delicious food in every plate.His wife serves the dishes with perfect timing and a warm, inviting presence. It's this harmonious connection between the two that envelops the entire space in a comforting atmosphere, almost like returning home.The Italian cuisine here is unpretentious yet has a strong core. It's a remarkable restaurant that inspires me to strive for more starting tomorrow. Less

In late May, I went out for dinner with a friend.The chef here takes a "subtracting" approach to Italian cuisine, which is the complete opposite of the "adding" concept commonly found in Western cooking. Most of the dishes are created using only salt and olive oil.According to the chef, the logic behind the cooking is completely different from many other restaurants, and this is what he believes to be the essence of true Italian cuisine. I would describe it as "Italian cuisine with a Japanese sensibility."So, does this style really result in delicious Italian food? To conclude, it was surprisingly delicious.Typical Italian courses often feature rich dishes heavily flavored with butter and garlic, which can leave a heavy feeling after the meal. However, here, even after finishing the course, I felt completely light. The overall experience was very refreshing and vibrant, yet I never felt the flavors were weak. This balance was quite shocking.The service was also excellent, with the chef and his wife being incredibly humorous and friendly. They enjoyed conversing with customers while preparing the dishes, creating a wonderful atmosphere in the restaurant. True to the name of the restaurant, the entire dining experience felt like a comedy, naturally bringing smiles to everyone.Additionally, the menu mentioned "5 types of selected wines," but we actually received 7 glasses. Each serving was generous, making it quite reasonable.12-month aged French prosciutto, Italian burrata cheese, Tuscan olive oil.Focaccia.The focaccia was simply exquisite. Instead of the typical buttery aroma, it had an explosion of wheat fragrance, with an overwhelming toastiness.The prosciutto had a slightly stronger saltiness than umami, but it was perfectly balanced. The burrata was undeniably rich and delicious. The olive oil was surprisingly light and aromatic, beautifully tying everything together.Choshi Kinmedai (red snapper), French wild asparagus, Tokachi mountain wasabi.The fish was not aged but lightly salted and dehydrated four hours before serving to enhance its flavor. The Kinmedai had a very firm texture with zero fishy smell, which I personally loved.The wild asparagus was my first experience, and it was astonishingly sweet and tender without any grassy taste. The mountain wasabi was just a subtle accent.Overall, the dish highlighted the overwhelming sweetness of the fish, centered around the olive oil and light saltiness.Hokkaido horse manure sea urchin, pesto.This was the best pesto I've ever had. The aroma of freshly ground basil was incredible.The quality of the sea urchin was impressive, but it was not just a simple addition of good ingredients; combining it with the pesto transformed the flavor of the sea urchin itself. The sweetness and umami were completely different from eating it alone.Loire white asparagus, Italian flour.The batter had a natural sweetness from the flour. The quality of the white asparagus was exceptionally high, with sweetness and a strong asparagus aroma, yet no bitterness at all.It had a fibrous texture without any unpleasant chewiness, which was remarkable.Tagliolini, Hokkaido hairy crab, tomato.It was incredibly sweet. The hairy crab had no throat-catching sensation, and the tagliolini was cooked to perfection, leaving a slight bite.A light spiciness tied everything together, resulting in a very refreshing dish. It was a high-level plate.Clam broth, snow peas, Kanagawa swordfish, pasta, fava beans.The pasta had an extraordinary chewy texture. The mouthfeel was truly wonderful.The swordfish was very fatty, with overwhelming aroma and umami. The fava beans and snow peas were astonishingly tender, and this dish helped me understand the sensation of beans melting in your mouth for the first time.2-year aged potato gnocchi, gorgonzola.These gnocchi melted in my mouth. The sweetness of the potatoes was very strong, and it paired perfectly with the rich gorgonzola sauce.Kumamoto A3 black-haired wagyu, arugula.Although it was A3, it felt more like A4 in quality. While it wasn't as extremely tender as A5, it retained a meaty texture while still being sufficiently soft.The arugula had a slight acidity added, making it very refreshing.Tomato pasta.This was a tomato pasta recreated from a recipe that is 130 years old.My friend described it as "a classic taste," but personally, I found it to have a strange flavor that was reminiscent of "sweet and sour" despite being tomato-based, making it a type of tomato pasta I had never encountered before."Sun Egg" mango, fromage blanc.Rich yet with an incredibly light aftertaste. Less

I visited commedia in Toyocho.This place offers not just a meal, but an Italian dining experience that stays in your memory.You can truly feel the dedication of the Yamaguchi couple in their cooking and the atmosphere they create.The dishes directly showcase the quality of the ingredients.They don’t overdo it, allowing the natural flavors to shine through.The Kikuchi Gengo beef was delicious, with the rich taste of the meat coming through clearly in every bite.The pasta was also very tasty, providing a high level of satisfaction with each dish.This restaurant doesn’t just impress with flashiness; it conveys the chef's attitude and passion.I highly recommend it when you want to enjoy a unique Italian experience in Toyocho.It was a great meal. Less

The exterior is a bit hard to spot without a sign, and I almost passed it by, but the chef's wife warmly welcomed me, allowing me to enter safely. Both the husband and wife were incredibly kind and friendly, and I found myself naturally chatting with other diners throughout the meal, creating a warm and inviting atmosphere.The cuisine is Italian, focusing on seafood, tomatoes, and vegetables, with a gentle finish that highlights the natural flavors of the ingredients. The main dish, grilled beef, was also very delicious. The overall seasoning was simple, using olive oil, a touch of salt, red wine vinegar, and just a hint of garlic. The chef's philosophy that strong garlic can overshadow the delicate flavors of Japanese ingredients left a lasting impression on me. I felt light and nourished after the meal.The dining experience lasted about three and a half hours, which allowed for a leisurely enjoyment of both conversation and food, making it a truly fulfilling time. Less

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【commedia】

木場の住宅街に静かに佇むカウンターイタリアン『commedia』。2021年に開業。店を預かるのは、アロマフレスカ出身の山口大輔シェフ。全6席、厨房もワンオペ。コース一本のみで、仕込みは最小限、仕上げは基本目の前で完結。出来たてにしか出せない香りと温度、素材のタイミングに寄り添うための最小単位の設計。こだわりの生産者から届く確かな素材を、必要以上に触らず、必要な瞬間にだけ手をかける。その信頼と集中力が、皿にまっすぐ現れている。

その姿勢をさっそく示すのが「フォカッチャ」。オーブンから取り出される湯気と香ばしい香りが、コース開始の合図になる。表面はパリッと、中はもっちり。オリーブオイルと岩塩がしっかり効いていて、小麦の旨さをまっすぐに伝えてくる。焼き立てにしか出せない質感と温度。これだけで、この店が信じていることが伝わる。

「生ハムとサラミとブッラータ」は、八ヶ岳のクリスタルポークによる自家製生ハム、フランス産のコッパ、イタリア産のブッラータ。熟成の香り、塩気、脂の甘みのバランスが良い。

「ヤイトガツオのカルパッチョ」は、長野産の無農薬蕪、糸島レモン、赤ワインビネガー、十勝の山わさびを合わせたサラダ仕立て。厚めのカツオの赤身に、酸味と辛味のコントラストが加わり、しっかりした素材感がきちんと整理されて届く。

「ウニのジェノベーゼ」は、同店のコンセプトを象徴するような一皿。すり鉢で松の実、にんにく、バジルを丁寧にあたってソースを立ち上げる。その時点で、バジルの香りがカウンター中に立ち込めるほど強く、空間ごと持っていかれる。当然、口の中ではなおさら。粗めに刻まれたバジルが余計に香りを引き立て、そこにたっぷりのウニが重なる。磯の甘さ、青さ、オイルの艶やかさが一� Less