Don Bravo Tokyo

Course: JPY 16,500 Alcohol pairing: JPY 11,000 Herbal tea: JPY 990 Service charge: 10%? Total: JPY 31,339 This Italian restaurant is a 5-minute walk from Kokuryo Station. I made a reservation through Tabelog. **Water Eggplant** A dish featuring water eggplant topped with fermented whey and asparagus sauce, garnished with porchetta and the skin of the water eggplant. **Fig** A dish with figs roasted over fire, combined with Omi beef tartare, fermented potatoes, and croutons. **Zucchini** A dish with anchovies topped with zucchini and three types of sauce. **Horse Mackerel** Horse mackerel marinated in vinegar and potatoes, mixed with vinegar miso, topped with pecorino and peach. It is paired with fermented koji sauce and pureed tomato sauce, garnished with alyssum, dill oil, and Italian parsley oil. **Cacio e Pepe** A pasta dish featuring Roman cheese and black pepper, enhanced with lemon and green chili. **Puttanesca** A risotto based on tomato sauce, using anchovies, capers, and black olives, topped with freshly fried rock oysters. **Sardine** Sardine sausage paired with Sicilian lemon dressing. **Lamb** Lamb meat steamed over wood, sprinkled with paprika powder, and served with a sauce made from yogurt and cream cheese. **Pizza** ◯Margherita Tomato sauce, basil, mozzarella ◯Shirasu from Yamari Shirasu from Yamari, green onions, anchovies, and karasumi **Noto Jersey Milk** A dessert featuring ice cream made from Noto Jersey cow's milk, passion fruit, and plum granita, topped with grated yuzu peel and covered with a sheet made from fig leaves. The dishes incorporate Japanese flavors while focusing on Italian cuisine. From appetizers to pasta, everything was delicious, especially the pizza, which left a lasting impression. The whole wheat crust was baked in a wood-fired oven; while the crust wasn't thin, it was light and didn't linger afterwards. The atmosphere and service in the restaurant were also excellent, making for an enjoyable experience until the end. It was a great meal. Less

@ Don Bravo August 6, 2026 Chofu City, Tokyo / Kokuryo Station The restaurant has a unique name, which comes from the affectionate nickname of the owner’s father, known as "The Don of Kokuryo," who ran an okonomiyaki restaurant in the same location for many years. This name reflects a respect for him and a desire to provide customers with a wonderful dining experience that makes them exclaim "Bravo!" while enjoying delicious food and wine. As an Italian restaurant, one of its distinctive features is the inclusion of their signature pizza at the end of the course. I was truly amazed by the innovative combinations of ingredients and the deliciousness of the sauces. On this occasion, I requested an "alcohol pairing," which started with a beer aged in wine barrels, followed by a variety of different drinks. The staff provided detailed explanations about the dishes and the accompanying drinks, leaving a very positive impression. The high ratings are well-deserved, and I would love to visit this wonderful restaurant again. It was a great meal! ♪(^^) Less

A must-visit restaurant in Kokuryo that requires reservations.I managed to secure a booking for lunch, and I was quite nervous about the visit.The atmosphere and hospitality of the place exude a mature vibe.Instead of ordering a la carte, you will enjoy a set course meal.For the main dish, you can choose between pasta or pizza, but I highly recommend the pizza.If you go with two people, they will serve the pasta in portions, allowing you to enjoy both options.I also suggest trying the half-and-half pizza, which offers a variety of choices.The appetizers, featuring truffles and carefully crafted sauces, are simply outstanding.I won’t go into too much detail, but I encourage you to experience it for yourself! Reservations are required one month in advance, so be sure to find the right timing, especially for special occasions.The wine selection also seems quite decent. Less

Finally made it to Don Bravo, and it exceeded my high expectations! Every dish was not only creative but also perfectly balanced, showcasing the ingredients' true flavors. The pairings were diverse, going beyond just wine, and the combinations with the food were truly exceptional. The atmosphere in the restaurant was warm and lively, creating a comfortable environment throughout the meal. Chef Taira was friendly and engaged, sharing his thoughts and passion for the dishes, which made the dining experience even more memorable. With its outstanding food, pairings, service, and ambiance, this is a remarkable establishment that I would love to revisit in a different season. (The pizza was amazing!) Less

"Don Bravo" @ Kokuryo (☆☆)https://www.donbravo.net/Located quite far from Kokuryo, near Chofu, this charming Italian restaurant offers a delightful dining experience. The pairing options are extensive, and every dish cooked in the wood-fired oven is exceptional. It’s no wonder this place is referred to as a miracle of Kokuryo. The location also makes it easy to secure a reservation.Address: 3-6-43 Kokuryo-cho, Chofu City Phone: 042-482-7378 Closed: Tuesdays and Wednesdays Hours: 7 PM - 11 PM (12 PM - 3 PM / 6 PM - 11 PM on weekends and holidays) There’s a hole in the concrete front wall, just big enough for a door.As you enter, you’ll find a design reminiscent of a wooden frame with a glass front.Inside, the dining area features a concrete floor, giving it a clean and rustic feel.The kitchen is equipped with a Neapolitan wood-fired oven.On the table, you’ll find napkins and a paper listing the day’s menu.Visited on the evening of July 5, 2026. I made an 18:00 reservation via Tabelog. All four of us arrived promptly at 18:00 for a simultaneous start.Omakase Course: JPY 16,500 + Non-Alcoholic Pairing: JPY 8,800The non-alcoholic cocktail was inspired by Aperol, an Italian herbal liqueur known for its bitter notes. It was described as a soda mixed with citrus syrup. Upon tasting, it had a slight bitterness from pink grapefruit.**Crostini** A traditional Florentine dish featuring small toasts grilled over wood fire, topped with chicken liver pâté and a bittersweet sauce made from black pepper and caramel teriyaki. I might have misheard the sauce name. Topped generously with shaved summer truffle.**Rock Oysters** Hokkaido rock oysters paired with a Caprese-style appetizer. Creamy burrata cheese, chilled sweet fruit tomatoes, and a tangy white balsamic vinegar, garnished with fresh micro basil and a guacamole made from avocado and jalapeño. Finished with a plum-flavored granita.**Eggplant** Slowly roasted eggplant from the oven, served simply with a side of bagna cauda sauce for dipping. The exterior is charred, while the inside is soft and aromatic. The saltiness is already incorporated.Paired with Nepali black tea, harvested in spring, which has a fresh aroma.**Zucchini** Prepared in two ways. Fresh thin slices served as a salad with a crunchy texture, topped with what seems to be fennel flowers. The other preparation features a cold soup called "Bertata" with sansho pepper, hiding potato Bertata underneath. It’s seasoned with a homemade fermented condiment made from chicken, salt, and rice koji, and served with crunchy squid and a salad of aromatic thinly sliced fennel.Accompanied by homemade peach juice, infused with mint and thyme in kombucha.**Corn** A cheese risotto made with corn, paired with fried anago (conger eel). The risotto includes a touch of sake from Kumeyozakura in Tottori, adding a nice acidity. The fried anago is quite rich due to the sauce it’s dipped in. Finished with sansho pepper and dried corn powder.A drink inspired by sake, resembling a lassi, made with yogurt, sweet sake, whey, and mango vinegar. This was inspired by a visit to a restaurant called "sowai" in Okayama, where the chef trained at a casual establishment called "Akka."**Sweetfish** Confit sweetfish that can be eaten whole, served with kale powder, pickled turnips, and cucumbers for a tangy kick, along with a salsa verde made from jabara cucumber.Paired with new tea from Morinouchi Tea Farm in Shizuoka, the Kirari 31 variety, which complements the bitterness of the sweetfish.**Trippa** Pasta arrabbiata made with honeycomb tripe, abomasum, and omasum. The short pasta resembles paccheri, with a nice bite, filled with a rich ragù sauce of chili and tomato. Topped with corn, Italian parsley, salted goya, and shaved creamy cheese.A homemade plum syrup and kombucha squash to wash down the spiciness.**Beef** Omi beef from Sakaeya in Shiga Prefecture, prepared in an Italian style without marbling. The cut reveals a nice marbling, making it delicious. Topped with confit beef liver and summer truffle, served with a sauce made from raspberry vinegar and balsamic vinegar, along with a chimichurri sauce made from raspberry purée and homemade fermented cucumber and green chili vinegar. Surrounded by a white celery purée.Accompanied by roasted vegetables from Mitaka, including carrots and Man-gaji peppers.A non-alcoholic drink inspired by red wine, made with a tea base of rose and Assam, combined with homemade juice from blueberries, pomegranate, red wine, and beets.**Pizza** Choose from six varieties. We opted for half-and-half, selecting four types among four people. The pizza dough is made without salt, with a rich fermentation process, incorporating whole wheat flour and caramelized onions, resulting in a light and easily consumable crust.**Margherita** Tomato sauce, basil, mozzarella.**Shirasu from Yamari** Shirasu from Yamari, green onions, anchovies, and karasumi. These are spring shirasu from Wakayama Prefecture.**Quattro Formaggi** Mozzarella, gorgonzola, ricotta, and grana padano, served with honey.**Broccoli** Broccoli, sausage, and escargot butter.For drinks, we chose Taiwanese tea.**Noto Jersey Milk** An ice cream made from Jersey cow milk sourced from a farm in Noto, run by the chef of "L'Atelier de Noto," which closed due to the earthquake. Topped with red beet powder and served with amarena, wild cherries cooked in red wine.**Coffee: JPY 880** The final coffee is an additional charge. It has a light third-wave feel, with not much acidity, but as someone who prefers bitter flavors without acidity, it wasn’t to my taste.The total bill came to JPY 28,798. Less

An Italian restaurant with absolutely delicious pizza. I enjoyed six types of pizzas made with whole wheat flour and onion water, which were both hearty and easy to devour. After sampling various dishes from the course, I chose the pizza, and it was so good that I honestly just wanted to eat pizza all night. The vegetable pizzas, including broccoli and eggplant, were particularly tasty.■ Menu:⚪︎ Crostini ⚪︎ Rock Oysters Granita, Tomato Caprese ⚪︎ Eggplant Baked eggplant from the pizza oven ⚪︎ Zucchini Chicken breast with miso, squid ⚪︎ Corn Cheese risotto with fried conger eel ⚪︎ Sweetfish Tossed with salsa verde ⚪︎ Trippa Beef stomach, short pasta, spicy, bitter goya ⚪︎ Beef thigh, liver, truffle Carrots ⚪︎ [Pizza] Margherita ⚪︎ [Pizza] Corn Sansho pepper ⚪︎ [Pizza] Shirasu ⚪︎ [Pizza] Broccoli Sausage *Delicious ⚪︎ [Pizza] Squid ink Marinara Aori squid ⚪︎ [Pizza] Eggplant ⚪︎ Noto Jersey beef with beet powder ⚪︎ Hojicha ⚪︎ Taiwanese tea ■ Duration: 3.5 hours ■ Reservation Difficulty: Average ⚪︎ I was brought here by a companion. ■ Cost Performance: Average Less

I ordered the course with a non-alcoholic drink pairing.Every dish showcased the exceptional flavors of the ingredients, especially the vegetables. The cooking methods were innovative, blending traditional Japanese techniques with flavors like miso and ume, allowing me to enjoy unique dishes that I couldn't find anywhere else.Each dish was explained in detail, creating an atmosphere of anticipation for the next course during the delightful three-hour experience.The non-alcoholic pairings featured original drinks crafted specifically for each dish, making for a luxurious time filled with surprises. Less

Tonight, I celebrated my milestone of visiting my 100th Neapolitan pizza restaurant at this Italian gem.I made a bit of a journey to this renowned spot in Kokuryo that I had been curious about for a while.The course meal was simply outstanding.The menu featured ingredients presented as "challenges," allowing the chef to creatively respond, making it an engaging experience. The quality was so high that it wouldn’t be surprising if it earned a Michelin star in the city.This is not just a pizzeria, but a true Italian restaurant.Still, I could choose from 8 different pizzas, and I ordered the Marinara and Eggplant with Sausage.Additionally, I enjoyed 8 different wine pairings, making for a perfect celebration of my 100th visit.It was a great meal.My score for the Neapolitan pizza is 3.33 out of 5.You can find my previous rankings in my profile. Less

Just a 3-minute walk from Kokuryo Station, I visited "Don Bravo," a restaurant recognized as one of the top Italian establishments, awarded the BRONZE AWARD.I made a reservation for 12:30 PM on a Sunday.I ordered the lunch set for JPY 3,850, which includes an appetizer, pasta or pizza, and dessert. We chose a half-and-half pizza and ordered an additional pasta to share between two.The menu featured two appetizers and bread. The whole grain pão de queijo was aromatic and exceptionally delicious.The pasta came with venison ragù sauce and fresh green beans from a local farm. They served it in two portions. I had imagined a typical meat sauce, but it was something entirely different and very tasty.The first pizza featured shirasu (whitebait) from Yamari. The balance of the shirasu's umami, the texture of the new onions, and the saltiness of the anchovies and karasumi (dried mullet roe) was outstanding, making it the highlight of the day.The Margherita pizza and Quattro Formaggi were undeniably delicious.Including dessert and an additional coffee, we enjoyed every bite until the very end.【Today's Menu】① Appetizer 1 ・Sakura trout carpaccio, guacamole, cheese ② Appetizer 2 ・Grilled zucchini, salad ③ Bread ・Whole grain pão de queijo ④ Pasta ・Venison ragù sauce, local green beans ⑤ Pizza 1 ・Shirasu from Yamari 　New onions, anchovies, karasumi ⑥ Pizza 2 ・Margherita pizza, Quattro Formaggi ⑦ Dessert ・Noto Jersey milk pudding 　Passion fruit sauce ⑧ Coffee (additional) Less

I made a reservation online for a weekend lunch and visited for the first time. This was my first time at Kokuryo Station, and I was greeted by a quiet residential area that seemed very safe.【What We Ordered】 (Tax Included) For 2 people ■ Lunch Set JPY 3,850 (Pizza Additional Charge) Shirasu Half from Yamari + JPY 550 (Pizza Additional Charge) Quattro Formaggi + JPY 550 ■ Today's Pasta JPY 3,300 ← Shared between 2 ■ Lightly Roasted Coffee JPY 660 Total: JPY 7,260 per personI heard that the chilled water used for cooking is sourced from the spring water of Jindaiji. It has a soft texture and is delicious.There was a course available with a main dish included for those who made a reservation, but since I wanted to try both pizza and pasta, I opted for the lunch set.I chose a half-and-half pizza with shirasu and Quattro Formaggi. Both were great, but the shirasu pasta from Yamari was particularly delicious. The combination of karasumi, anchovy, and green onion created a wonderful harmony of strong flavors. The duck ragu with green bean pasta had a nice texture similar to Bolognese and was seasoned to my liking. The two appetizers and bread were also tasty.I was extremely satisfied. It was a great meal. Less

Just a 3-minute walk from Kokuryo Station.I made a reservation for the lunch set over the phone. It’s a course where you can choose either pasta or pizza.This time, my friend and I ordered a half-and-half pizza (zucchini and shirasu) and pasta with ragù sauce to share.However, a Quattro Formaggi pizza arrived instead of what we ordered. But then, they kindly served us a mini shirasu pizza as a complimentary treat. Thank you very much for that.The ragù sauce pasta was also incredibly delicious, and each appetizer was carefully prepared, leaving us very satisfied.Next time, I definitely want to try the full course.It was a great meal. Less

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! 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This was my first visit to the restaurant. I ordered a lunch set along with a main dish. The pizza offers a half-and-half option, allowing two people to enjoy four different varieties, which is a nice touch. While the pizza doesn’t emphasize lightness, the dough really showcases the quality of the ingredients. The appetizers and bread were all incredibly delicious, and everything, including the dessert, was of a high standard. Although it’s a bit far to Kokuryo, this Italian restaurant is definitely worth the trip.(Appetizer 1) Sakura Masu Carpaccio, Guacamole, Cheese (Appetizer 2) Grilled Zucchini, Salad (Bread) Whole Wheat Pão de Queijo: It has a slightly unique aroma, but it’s very tasty. (Pizza) Margherita, Marinara, New Onion, Shirasu and Karasumi (Main) Sautéed Daisen Jidori Chicken, Bamboo Shoots (Dessert) Noto Jersey Milk Pudding with Passion Fruit Sauce I had previously visited the affiliated CRAZY PIZZA TORANOMON but wasn’t particularly impressed, so I didn’t have high expectations for this place. However, it pleasantly exceeded my expectations. I would also like to visit the Kagurazaka location. Less

Hello everyone, this is ZMA.Today, I’d like to introduce an Italian restaurant.I visited "Don Bravo" located in Kokuryo. I’ve been coming here for 5 years. Initially, I used to visit every two months whenever the menu changed, but now I come about once every six months, almost like revisiting old footprints.I really don’t want to be biased, so this is a restaurant I visit when I feel like it. ☺️Today’s course consists of 10 dishes for JPY 16,500.Let’s see what kind of dishes await us!- Crostini- Rock Oysters- EggplantThe presentation is innovative, yet the dishes are rooted in traditional Italian cuisine. ✨The rock oysters are inspired by Caprese, while the eggplant takes on the theme of Bagna Cauda.The rock oysters feature a technique that incorporates a hint of plum, reminiscent of balsamic vinegar.- Zucchini- Corn- SweetfishUnderneath the zucchini lies zucchini paste, squid, sansho pepper, fennel, homemade potato miso, and chicken breast miso.The corn is transformed into a cheesy risotto paired with anago (conger eel) and plum blossoms. These intricate dishes offer delightful flavors that linger on the palate.I was surprised by the sweetfish! ❗️ It’s paired with Kaga cucumber, and the cooking technique makes it incredibly tender, almost like eating eel.Hmm? I remember the previous chef preferred a gentler cooking style, but now it seems they’ve embraced a bolder approach. This is something I sensed while enjoying the meal. ⭐️ That’s why food is often referred to as a "reflection of the heart."- Trippa (tripe)- BeefThe overall course continues to express a balance of sweet, sour, spicy, salty, and savory, with the tripe and pasta cooked al dente, just like in Italy. ⚡️It embodies Taira's style while showcasing the effort put into incorporating Italian elements into the dishes. ☀️- Pizza- Fried Pizza- Noto Jersey MilkI had the chance to try the new fried pizza...The pizza is absolutely perfect! Haha! ❗️It was a great meal. After finishing, I had a moment to chat with the chef about what "Tokyo Italian" really means. It seems they are seriously contemplating this question. It’s hard for us diners to grasp fully, but I believe the day will come when we understand it better. ♪♪I look forward to the day we meet again.Well then, see you later! Less

Located near Kokuryo Station on the Keio Line, this Italian restaurant is one of the top 100 establishments.We made a reservation for a lunch set through Table Check and visited as a party of two.We ordered two lunch sets, two drinks, and one pizza topped with Shirasu from Yamari, resulting in a total of just over JPY 10,000, which is about JPY 5,000 per person, tax included.【Lunch Set】You can choose between pizza or pasta.The set includes bread, salad, and dessert.(Pizza can be ordered as half & half.)Drinks are ordered separately.We chose the Marinara and the Yamari Shirasu pizza, both of which were incredibly delicious.What stands out is the unique preparation method.The pizza dough contains water that has been soaked with onions, enhancing the flavor of the dough itself.It is completely different from Neapolitan pizza.Although I love Neapolitan pizza, I found this to be exceptionally tasty.The pizza topped with Yamari Shirasu was lavishly covered with shirasu, making it both luxurious and highly satisfying.Additionally, the panna cotta served for dessert was so rich and creamy that it felt like something you could only find here.I wanted to write a detailed review immediately after my visit, but due to personal circumstances, I couldn't...I feel regretful as every menu item had a surprising story behind it.The presentation of the dishes is not particularly unusual, but it is undoubtedly a delightful and wonderful dining experience that makes visitors feel that something is different here.The staff provided friendly yet attentive service. I had a meaningful conversation with the pizzaiolo, who shared many interesting stories. The female staff in the dining area also provided detailed explanations about the menu when I had questions, which was very helpful and appreciated.I thoroughly enjoyed my meal. It was a great meal.I would love to visit again. Less

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! (^_−)−☆ Less

The dishes were packed with skill and the pairings were simply delightful! The warm hospitality and thorough explanations from the staff made for an exciting experience until the very end.I opted for the alcohol pairing, which included both wine and other beverages.◼︎ Green Pea Tart The saltiness of the smoked cherry salmon and prosciutto enhances the sweetness of the green peas, creating a wonderful synergy. ◼︎ Brioche and Sardines The crispy brioche combined with anchovies and vinegar made the rich sardines incredibly delicious. Topped with Parmigiano cheese, it was pure bliss! ◼︎ First Bonito An Italian-style carpaccio, this dish is a complex masterpiece with a variety of flavors that, while appearing simple, is quite intricate and absolutely delicious. ◼︎ Risotto This risotto features beans and beef, with a hint of sansho pepper that lingers pleasantly. ◼︎ Firefly Squid and Potatoes Underneath the crunchy shredded potatoes lies the firefly squid. ◼︎ White Asparagus A magnificent serving of white asparagus! ️ Served with an egg and a delightful buttery aroma. ◼︎ Vongole Large clams provide a rich broth that is simply wonderful. ◼︎ Lamb The lamb is lightly fried and served with new onions. The arrabbiata sauce softens the lamb's gamey flavor. ✨ ◼︎ Two Types of Pizza (Half & Half) You can choose two out of about five options; I selected Margherita and shirasu (whitebait). The pizza with shirasu, bottarga, and green onions was particularly addictive! The fluffy texture, saltiness, and crunch of the green onions created a perfectly balanced pizza. It was absolutely delicious! ◼︎ Dessert Ice Cream As expected, it was anything but ordinary. The ice cream was infused with sage, bursting with herbal flavors! ✨ The alcohol pairing included not only wine but also nigori sake, a sweet drink made with blood orange and honey (similar to the sweetness of dessert wine ✨), as well as shochu and beer. Each pairing complemented the dishes perfectly, making for a truly enjoyable experience! I had a fantastic time chatting about the previous training location, Acca (formerly in Hiroo, now in Okayama), and various restaurants in western Japan. The casual atmosphere of the restaurant was very comfortable, and I definitely want to visit again. It was a wonderful place! Less

Located about a 3-minute walk from Kokuryo Station on the Keio Line, this Italian restaurant offers a spacious interior with an open kitchen and a visible pizza oven.The staff is plentiful and provides attentive service, frequently refilling water (which is super important to me).The sommelier's explanations are quite detailed.The cuisine leans more towards creative interpretations rather than traditional Italian dishes, presenting a more formal ristorante atmosphere rather than a casual vibe.I expected simpler dishes given the location in Kokuryo, but I was pleasantly surprised by the unique and bold flavors.They showcase seasonal ingredients from various angles, and although it’s a bit away from the city center, it’s not exactly rural either. They successfully highlight the restaurant's individuality in this challenging location.I wonder what they serve for lunch?Here are the dishes I enjoyed:- **Green Peas** A tart made with Italian green peas. This finger food features a tart crust with everything else unified in green, making for a beautiful presentation. The green peas have an earthy aroma, followed by dill herbs, smoked cherry salmon, prosciutto, and tuile, creating an interesting mix of flavors, aromas, and textures.- **Sardines** An appetizer resembling sushi. The sardines are marinated in red wine vinegar and gently cooked. The richness of the sardines blends well with the brioche underneath, balancing the saltiness of the anchovy and the sweetness of the chestnut glaze. This is a wonderfully creative appetizer.- **First Bonito** Carpaccio of first bonito. This fish is tender and enhances the texture of the other ingredients. It harmonizes with gorgonzola, shallots, pickled pearl onions, and maple syrup.- **Fava Beans** Risotto with fava beans and Japanese beef shank. Rich and creamy with hints of green asparagus and the aroma of tears beans, accented by sansho pepper.- **Firefly Squid** Finely sliced new potatoes provide a crisp texture, pairing excellently with the rich Trapani sauce known as "Southern Italian Genovese" and the squid's innards. They called it a "palate cleanser," but it was truly delicious.- **White Asparagus** A whole asparagus fried to perfection. The chicken liver pâté underneath is flavorful. With cheese, a soft-boiled egg, and browned butter sauce, the umami is elevated.- **Vongole Bianco** Vongole made with clams and Manila clams from Mie Prefecture. They cleverly hide pistachios underneath, adding a unique touch. The aroma is distinctive.- **Lamb** The main dish is a flavorful lamb lunch chop cutlet, topped with roasted sweet new onions. The sauce is a milder arrabbiata, balancing the acidity of the tomatoes and the cheese nicely.- **Pizza** I could choose 4 out of 8 types of pizza, so I selected Margherita, shirasu from Yamari, Marinara, and spring cabbage. Since it was the last dish of the course, the dough included whey and onion water. While it doesn’t have the fluffy texture of Neapolitan pizza, the aroma of whole wheat is impressive, making it unique. The spring cabbage pizza was particularly juicy and innovative.- **Sage** Ice cream made with sage. The bitterness of the uncooked white lemon jam and the aroma of olives are delightful, making it the perfect dessert for someone like me who isn’t fond of sweet treats.I spent over two and a half hours here.This restaurant truly stands out with its unique character in Kokuryo. It was a great meal! Less

The Margherita pizza I had for lunch at Don Bravo was a perfect example of how simplicity can highlight the quality of ingredients. The freshly baked crust was fragrant, with a chewy yet light edge. With each bite, the flavor of the wheat expanded, and the aroma from the wood-fired oven was delightful.The tomato sauce had a refreshing balance of acidity and sweetness, which paired beautifully with the creamy mozzarella cheese, creating a classic yet never boring flavor. The hint of basil added a lovely touch, allowing me to savor the rich Italian essence with every bite.Enjoying a piping hot Margherita in the calm atmosphere of lunchtime felt both casual and special. It truly reaffirmed my belief that a delicious pizza can be recognized through its Margherita, making it a satisfying dish. Less

The best encounter of the first half of the year.I finally visited Don Bravo, a place I had been checking out since before the pandemic.As per the menu, the meal consisted of seasonal appetizers, a main dish, risotto, two types of pizza, and dessert.The green pea pie at the start was incredibly delicious, with a slight acidity and a firm texture that made me feel the essence of spring with every bite. The following dish, sardine crostini, paired perfectly with anchovy and unsalted butter, making it so good that I could easily finish a glass of wine just with that.The first bonito was prepared to highlight the ingredient's natural flavors, complemented by aged Parmigiano and delicious olive oil, bursting in my mouth with its chewy texture.Next was a novel dish of fava bean risotto (with clam broth) paired with meat, creating a lingering umami that allowed me to enjoy wine for a while longer. The firefly squid and potato strips had a delightful contrast between the rich flavor of the squid and the refreshing texture of the finely cut potatoes, disappearing into my stomach in no time.The next dish, white asparagus, was fried to a crisp with a thin batter, locking in its aroma and moisture. The moment I cut into it, a wonderful fragrance wafted up, and as I took a bite, the moisture and umami burst forth. Enjoy it even more by mixing it with egg and cheese for an extra touch of bliss.The pasta was vongole bianco with clams, and the al dente pasta soaked up the broth beautifully, making it irresistible. The main dish was a Milanese-style lamb cutlet, perfectly cooked, tender, and juicy—definitely a must-try.Finally, we enjoyed the signature pizza made with domestically produced wheat. The unique fermentation process was evident in the careful kneading and stretching, and the baking time was just right, resulting in a fluffy and light texture that was very satisfying without being heavy.Since we were a group of four, we could savor a slice of each of the four types, which made it even better. The dessert, sage ice cream with olive oil, was delicious!The chef, who had the typical tough look of an Italian artisan, was surprisingly gentle and delicate (laughs). This is a place where you can enjoy seasonal delights. Less

"I was finally able to make a reservation, and since I rarely go to Chofu, this was my first visit."Don BravoIt's quite a distance from Chofu Station, so I recommend taking a taxi!The Italian cuisine and pizza, recognized as one of Tabelog's top 100 restaurants, were absolutely delicious!The dishes, crafted by chefs trained in numerous renowned establishments, showcase a dedication to ingredients and creativity that truly exemplifies the essence of Italian cuisine. I never expected to have such an experience in Chofu.I had more than enough time and experience to come to Chofu just for Don Bravo!It was a great meal! This is definitely one of the Italian restaurants I want to visit again! ☆ Less

Last night's dinner. After Golden Week, I experienced a miracle at Kokuryo.It was the usual place. I eagerly waited while looking at the menu, which only listed the ingredients. What arrived was:A tart of green peas with cherry salmon.Toast with sardines, fermented butter, anchovies, and chestnut paste.Carpaccio of first bonito with pearl onions, nuts, shallots, and maple syrup.Risotto with bamboo shoots and osso buco.Firefly squid with potato Trapani sauce.Fried white asparagus served with chicken liver.Vongole bianco with clams and Manila clams.Lamb cutlet with onions (forgot to take a photo).Shirasu pizza (it’s fried!).Half and half pizza with spring cabbage and new onions.Half and half pizza with broccoli and quattro formaggi.Sage ice cream served with salted lemon jam.Indeed, it was a miracle. It was so delicious that I overate and ended up having a sleepless night from being too full, but that’s a secret.The wine was also wonderful. It was natural, though (laughs).It was a great meal.#Kokuryo #Miracle of Kokuryo #Don Bravo Less

2,711 characters ★Chef's Omakase Course (JPY 18,150, tax included) Duration: Approximately 2 hours and 20 minutesThe chef, Masakazu Hirai (born in 1979) from Chofu City, showcases his skills at this restaurant (4.06). After honing his craft at the legendary Akka in Hiroo (which later relocated to Okayama Prefecture), he became independent in 2012. You can enjoy the dinner course for lunch on weekends and holidays (lunch reservations are only available by phone, not online).The restaurant has about 15 to 17 table seats. On the table, you will find a towel, napkin, fork, knife, and cold water. The restaurant is run by a team of four, including three men and one woman, along with the chef. The restroom features a TOTO washlet.- Alcohol Pairing (JPY 12,100) 1. Beans | Sardine 2. Bonito 3. Bamboo Shoot 4. Firefly Squid 5. Asparagus 6. Shellfish 7. Lamb 8. Pizza 1. Burgundy Aligoté Sparkling 2. Friuli Capriva D'Amiani 2019 Orange 3. Aramasa 2023 4. Loire White 5. Mead 6. Rice Shochu with Tea (Shizuoka's Gyokuro) 7-1. Barolo 7-2. Craft Beer from Montpellier 8. Choose (Wine or Craft Beer or Lemon Sour or Various Non-Alcoholic Options) I chose a lemon sour based on barley shochu from Oita Prefecture.- Chef's Omakase Course (JPY 18,150) 01. Green Peas 02. Sardine 03. First Bonito 04. Bamboo Shoot 05. Firefly Squid 06. White Asparagus 07. Vongole Bianco 08. Lamb 09. Pizza 10. Sage Here are my impressions of the dishes I had, with individual ratings in brackets. The displayed prices include tax.【3.9】Green Peas A small tart made with Italian green peas. It also features smoked cherry salmon and prosciutto. The addition of smoky aroma and moderate acidity balances the dish, preventing the green peas from being too plain.This small finger food serves as an amuse-bouche, but the overall volume of the course is modest, with the pizza at the end providing a volume adjustment. The alcohol pairing offers a variety of interesting drinks, but the overall volume is lacking, reminding me that Chofu City, while outside the 23 wards, is still part of Tokyo.【3.9】Sardine This dish pays homage to the sardine dishes the chef often enjoyed in Italy. It features brioche baked over a wood fire, fermented butter, Spanish anchovies, and sardines marinated in red wine vinegar, warmed over a wood fire and served as bruschetta.The sardines retain a rare quality while being slightly warm, making them delicious. The gentle acidity typical of high-end restaurants is well-executed. However, the crispy texture of the brioche felt a bit out of place, and I wished for a softer bread, but it was still tasty.【4.3】First Bonito This dish combines pickled pearl onions, maple syrup, marjoram oil, roasted nuts, and a powdered dressing made with gorgonzola and apple vinegar. It’s a dish of "addition" that enhances the rich flavor of the bonito, making it even tastier than the returning bonito.Since I had the GV (Gastroback) bonito at Sakurashi Presents (4.46), I was impressed by the bonito served in Italian cuisine.【3.7】Bamboo Shoot A cheese risotto made with bamboo shoots from Aomori City and beef shank braised in red wine. It’s garnished with gremolata and flower pepper. This is said to be an arrangement of Milanese veal stew.The beef shank is sourced from Sakaiya and is Omi beef, but since it’s braised in red wine, its unique characteristics were not very noticeable. Nonetheless, the risotto was overall mild and easy to eat. The rice was perfectly cooked, feeling firm without being hard.【3.7】Firefly Squid Toyama firefly squid steamed with finely sliced potatoes, reminiscent of Chinese cuisine. The new potatoes are boiled, sautéed, and rapidly cooled, then mixed with Korean sesame oil, chili, and vinegar. The sauce is Trapani-style, using basil, roasted nuts, and fermented koji water instead of tomatoes.The new potatoes have a strong acidity, making the dish light overall. As the chef mentioned, it serves as a "palate cleanser." While firefly squid is usually better when cooked over a wood fire, the choice to steam it likely adds variety to the course.【3.8】White Asparagus Whole white asparagus fried. It’s served with a sauce made from poached chicken liver pâté, soft-boiled egg, and browned butter.The crispy coating contrasts with the tender white asparagus. As seen with the sardine bruschetta, the chef may enjoy contrasting textures.This is quite an unconventional way to enjoy white asparagus. Personally, I prefer to enjoy it boiled directly, but it was an interesting presentation unique to this restaurant.【4.0】Vongole Bianco Essentially made with clams, but topped with one Mie prefecture clam. It uses spaghetti or a pasta that resembles dried noodles. There’s a pistachio paste at the bottom that you mix in later for a flavor change.The pasta is cooked al dente without being hard, just like the risotto. The sauce, rich in clam flavor, was also delicious.【3.8】Lamb Lamb chop cutlet with arrabbiata sauce. The meat is pounded, fried, and then simmered in tomato sauce for one minute. It’s topped with new onions, sheep cheese, and flower pepper.As the chef mentioned, the appeal of Italian cuisine lies in the thorough cooking, and while the lamb is well done, it was still a delicious lamb dish.【3.5】Pizza You can choose one pizza from eight options for two people. You can select from small, medium, or large sizes, and half-and-half is also possible. I chose shirasu and quattro formaggi.The dough is made with Japanese wheat, whole wheat flour, onion water, and whey, with minimal salt. It appears thick but has a mild flavor. The toppings are generous. Personally, I prefer pizzas that are saltier and greasier, but that may not suit the end of the course.【4.2】Sage The post-meal drink (coffee or tea or herbal tea) is an optional paid item, which I declined. For a JPY 18,150 course, I would have preferred it to be included by default, but Chofu is still part of Tokyo. The dessert is sage ice cream served with non-heated salted lemon jam.The sage has a strong aroma, and the fluffy texture is sensual. The non-heated preparation allows the aroma, acidity, and bitterness of the lemon to provide a nice accent. This flavor is far superior to that of the ice cream and gelato from the top 100 shops, showcasing the quality of a high-end restaurant. Less

Located about 30 minutes from Shinjuku Station and a 6-minute walk from Keio Line Kokuryo Station, Don Bravo offers a warm and attentive service from its young staff. The highlight of the restaurant is its wood-fired pizza, baked at a high temperature of 400°C to 500°C, resulting in a fluffy crust. In just over a minute, the pizza comes out perfectly cooked, with a crispy exterior and juicy interior, allowing you to enjoy the unique flavors that only high-temperature baking can provide.The seasonal dishes are equally impressive and delicious, matching the quality of the pizzas!It was a great meal! (^^)Today's menu: JPY 29,000Chef's Omakase Course: JPY 16,500- Green Pea Tart with Cherry Salmon- Sardines with Red Wine Vinegar, Toast, and Anchovy- Fresh Bonito Carpaccio with Gorgonzola, Onion, and Shallots- Bamboo Shoot Risotto with Parmesan and Veal Shank, Flower Pepper- Firefly Squid with New Potatoes and Basil Sauce- French White Asparagus with Burnt Butter, Soft-Boiled Egg, and Liver Pâté- Vongole Bianco with Clams, Japanese Clams, and Parsley- Lamb Cutlet with Arrabbiata Sauce, Roasted New Onions, and Flower PepperRound Pizza:- Quattro Formaggi- Shirasu MarinaraSage Herb Ice CreamCoffeeWine Pairing Less

In May, when the greenery deepens and the breeze feels refreshing, I found this restaurant just a 3-minute walk from the underground Kokuryo Station. As I approached, I spotted a concrete wall, and although there was no sign, I bravely pulled open the wooden door to reveal a large pizza oven inside. The staff warmly guided me, and having many employees is one of the hallmarks of a great restaurant. In the kitchen, the chef and several cooks were working together, and the atmosphere was well-coordinated thanks to the chef's leadership. It reminded me of a ramen shop, though without the intimidating vibe; a great restaurant indeed has a good leader.I checked the menu for today’s pizzas and pastas, and the staff provided thorough explanations. It seems you can also order half-and-half pizzas, which is a nice service.There were several types of craft beer available, and I learned about them as well. I ordered an IPA and a lager produced in Chigasaki.● Lunch Set Appetizer / Pasta or Pizza / Dessert【Appetizer】 ・Marinated Salad with New Onions and Salmon This dish is perfect for starting the first day of Golden Week. It comes with guacamole sauce. The salmon is a large piece, so I had to cut it with a knife. It was delicious.・Whole Wheat Pizza Dough Bread This is tasty! The surface is hard, but the inside is chewy. The contrast is delightful, and the flavors change significantly between the outside and the inside. One piece is not enough.・Ribollita This is a traditional dish from Tuscany, similar to minestrone, where leftover bread is added. Today, white asparagus is the main ingredient, along with plenty of root vegetables and beans. It has a unique flavor that I’ve never tasted before.【Pizza】 ・Marinara & Quattro Formaggi I decided to be greedy and ordered a half-and-half. The Marinara consists of tomato sauce, garlic, oregano, and anchovies. The Quattro Formaggi includes mozzarella, gorgonzola, ricotta, grana padano, and honey.The restaurant’s pride is its pizza dough, made with whole wheat and onions. The crust is thin.For the Quattro Formaggi, I was recommended to drizzle some honey from "Soyogo," so I added a bit. This honey has an incredible viscosity. It’s not overly sweet and doesn’t overpower the cheese’s sharpness or acidity, yet it has a strong presence of flavor.【Pasta】 ・Seasonal Vegetable Oil-Based It’s generously topped with bottarga. The vegetables include canola flowers, new onions, and turnips, making it so abundant that you can hardly see the pasta. The sweetness of the vegetables pairs well with the saltiness of the bottarga. They served it already divided for sharing, but each portion is substantial. It’s quite filling.【Dessert】 The staff provided detailed explanations, but there was so much information that I could only remember the terms "orange peel sauce" and "yogurt ice cream." I’m not very knowledgeable about sweets, but this dessert had a strange flavor that mixed various tastes from different countries, unlike anything I’ve had before.It was a great meal. I’m completely full. For such high-quality food at such a reasonable price, with generous portions and attentive staff, this place is a top contender for "great restaurants." I definitely want to visit this Italian restaurant again someday. Truly impressive! Less