"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.