Visit on December 22, 2022 Location: 3-minute walk from Kokuryo Station Reservation required - Invite guests - Uncertain wait 4 people Price: 14,000 yen per person Order: - White truffle bruschetta - Shimoinita green onion - Yellowtail shirako - Matsuba crab - Red wine sauce pizza - Chamomile An Italian restaurant in Kokuryo. Just a 3-minute walk from the south exit of Kokuryo Station on the Keio Line. The owner chef is Mr. Heigai Hiraga, who trained at Akka in Hiroo, then gained experience at Michelin-starred restaurants in Italy like Tendarossa, Sadler, and Duomo. After returning to Japan, he played a role in the opening of Ristorante Tino Barca, served as the chef at Boccondivino, and then opened Don Bravo in Kokuryo in June 2012. Closed on Wednesdays and irregularly twice a month. Operating hours are from 12:00 to 15:00 and from 18:00 to 23:00, with last orders taken an hour before closing. Seating for 15 people. Reservations accepted by phone or through Pocket Concierge for online reservations. Credit cards accepted but no electronic money. Available for private events. Children are welcome.

On a day off, I had a lunch date with my wife at an Italian restaurant located about a 3-4 minute walk south from Kokurio Station, along Komae Street. This popular restaurant requires reservations in advance, offering a variety of dishes that creatively incorporate Japanese ingredients based on authentic Italian flavors. It has been awarded as one of the top 100 Italian restaurants from '17 to '23. One Friday, a typhoon hit the Kanto region, creating stormy conditions from the morning. I thought that a day like this might make it easier to secure a reservation at this coveted restaurant. To my surprise, I managed to book a table for 12:30 on the same day (*´艸`*). We ordered the lunch set that includes a choice of pizza or pasta, salad, bread, and dessert. There are four types of pizzas and two types of pasta to choose from. Since you can also order half-and-half pizzas, my wife and I decided to try all the pizza varieties available. We were quickly served bread and salad. The cheese and wheat bread had a crispy outer layer and a chewy, delicious inside. The anticipation for the pizzas, soon to arrive, was at an all-time high (∩･∀･∩). A few minutes later, the pizzas cooked in a wood-burning oven were served. The staff informed us that the dough includes whole wheat, whey water, and onion extract. Although the dough wasn't thick, it had a dense texture and a crispy bite. The first pizza was a half-and-half of Quattro Formaggi with corn. The Quattro Formaggi pizza was rich in cheese, especially the tangy Gorgonzola, and the addition of honey complemented it perfectly. The corn had fresh, crunchy kernels with prosciutto added, enhancing the flavors with mayonnaise and pepper. The second pizza was a half-and-half of Margherita with dried whitebait from Yamagiri. The Margherita pizza had a perfect balance of tomato sauce, basil aroma, and mozzarella volume. The generous amount of dried whitebait from Wakayama, paired with anchovy paste, crispy leeks, and the saltiness of karasumi, gave a unique Japanese twist. Filled to the brim with delicious food, we finished our meal with dessert: a milk pudding with basil and passion fruit sauces. The combination of basil and passion fruit aroma was refreshing, and the presentation was tastefully done. Overall, we were very satisfied with the lunch, and the attentive service from the staff added to the pleasant experience. Rainy days like this one are best spent dining at popular restaurants like this one (∩･∀･∩). Thank you for the wonderful meal. We will definitely be back.

I went out for lunch today. When I made a reservation and mentioned that I had a baby carriage, they kindly accommodated us. They had a reasonably priced lunch course that we decided to try today, which included salad, fancy bread, and dessert, with a choice of pizza or pasta and a drink. For pizza, we ordered a Margherita and a pizza with whitebait, as well as a pasta with a beef and pork ragout sauce. I was blown away. The pizza was incredibly delicious, with perfect crust, baking, everything. The whitebait pizza without cheese and the one with karasumi were just amazingly good. The pasta was served separately, and the al dente pasta with slightly sweet sauce was elegant, and the corn was crunchy and disappeared quickly because it was so good. Even the panna cotta dessert was the best I've ever had. This place offers the best value for lunch, and I definitely want to visit for dinner next time. Thank you for the wonderful meal.

After my daughter's contest, I had lunch with my mother. Since it unexpectedly ended early, we were able to move up our visit time. We ordered four types of pizza (Margherita, shirasu of Yamauri, Quattro Formaggi, and corn) and two types of pasta (zucchini in an oil-based sauce, and ragu sauce). We decided to share the pizza and ragu sauce pasta among the three of us. The Yamauri shirasu pizza had a combination of green onions, anchovies, and bottarga. The salty taste went well with the thick crust. The corn pizza with prosciutto, mozzarella, and corn sprinkled with black pepper was incredibly delicious! They even changed the wine selection for our second glass, which was a nice touch. It's the little details like this that make you feel appreciated!

Two of us went for lunch. One ordered pasta and the other ordered pizza. It was great that the pizza could be half and half. The corn pizza had the perfect match of sweetness from the corn and saltiness from the prosciutto. The whitebait pizza had plenty of whitebait on top. Although the pizza is popular at this restaurant, other dishes such as salads, homemade bread, and desserts were all delicious with careful attention to detail. I would like to try the course meal someday. Thank you for the wonderful meal!

Visited this restaurant as part of a stamp rally. Made a lunch reservation over the phone about 2 weeks in advance. On the day of the visit, the scorching heat at 38°C made me drive there in my car. The nearby coin parking lots were priced at around 100 yen for 20 minutes, with a maximum cost of 1000-1500 yen which was reasonable. Although a bit further at a 5-6 minute walk, there were options like Times (free for 2 hours with a purchase at Denny's inside) and Ito-Yokado (free for 4 hours with a 1000 yen purchase) available. I chose the Ito-Yokado's multi-story parking lot which had shaded spots available. The second part of the day started at 1:30 PM. The main dining area had tables for 16, a straight counter for 2, and two private rooms for 4 each. There were 3 men in the kitchen and 1 man and 1 woman serving, making a total of 5 staff members. The chef, who appeared to be the owner, was diligently making pizzas and bore a striking resemblance to Leonard Fujita. I was lucky to sit at the counter. I paid a total of 3218 yen for the lunch set which included salad, bread, pizza, and dessert. The price varied depending on the choice of pizza. The salad was fresh and flavorful, the homemade bread had a crispy crust and soft interior, and the pizza was topped generously and had a unique touch of adding toppings after baking. The panna cotta dessert with passion fruit and basil sauces was also delightful. The team, led by Leonard Fujita, was well-coordinated and attentive. They managed the pizza dough, kept an eye on the dining area, and timed the serving of dishes and drink refills accurately. They even noticed when I was starting to feel full and offered to pack the pizza for takeout. Their attention to detail was impressive.

Based on the recommendation of a gourmet-loving friend, we visited this restaurant for the first time with a group of four. We had an amazing time with impressive hospitality and highly satisfying meals. It's a paradise for wine lovers, but even for those who don't drink alcohol, the non-alcoholic options were also outstanding and worth the price. The pizza was especially delicious. We would definitely love to visit again. We are grateful for the wonderful dining experience. Thank you as always. The meal was delicious!

I finally visited the Don Bravo restaurant that I had been curious about ❤️ It's a lovely place from the outside and reservations are necessary. The pizza here is highly rated on Tabelog, and as expected, it was very delicious ❤️ It was so tasty that I think it's deserving of the high ratings. The lunch also offers great value, so I highly recommend giving it a try once ===========

⭐️⭐️(out of 3) I had been interested in visiting this place for a while, and finally made it for our wedding anniversary lunch! The pizza was slightly burnt and had a bitter taste, the pasta had too many vegetables and lacked flavor, but the bread was amazingly delicious. The dessert was also good. What turned me off the most was the arrogant attitude of the person in charge of making the pizza, which was clearly visible since we were seated at the counter. I thought I would never come back, but on our way out, Chef Hirashita came out to see us off and he was incredibly nice. That made me forgive everything.

I made a reservation and visited at 6pm on July 2nd. The restaurant had a stylish entrance made of concrete. I ordered a non-alcoholic pairing. The confit of ayu eaten with green onions was the most delicious. For the pizza, I could choose from Margherita, Quattro Formaggi, and Arrabiata flavors. I could also have a half and half combination. The cold pasta with clams and the deep-fried conger eel were also delicious. The pairing had some innovative combinations that made the meal even more enjoyable. It was interesting and I had a great time.

Hello everyone. ZMA here. Today, I visited the restaurant "Don Bravo" in Kunimachi for my regular visit. Last time, I reported on visiting "Terroir" in Yamanashi, where I was surprised to hear from the chef that we had become friends by chance. What a mysterious encounter fate can be, right? This time, I want to make a brief comment since many of you are probably already familiar with this place. Here we go: - Course menu starting from ¥11000 - Appetizers with melon, corn, and breadsticks. The soup is on the sweet side - Octopus - Fegatelli, chicken liver wrapped in pork lard and grilled. Looks interesting, tastes amazing - Ayu fish with yogurt sauce, accompanied by okahijiki and Kaga cucumber. Crispier than last time, the chef has definitely improved - Anago eel dish with vibrant colors - Clam pasta with no additives or salt. This might be the pinnacle of pasta dishes - Beef - Delicious pizza enjoyed by Pizza-chan. Pizza is always a crowd-pleaser, right? - Kalamansi - Gâteau au chocolat Thanks for the delicious meal. This restaurant is relatively easy to book, so why not try some delicious Italian cuisine away from Tokyo? If you live nearby, definitely give it a try. Alright, see you next time!

Two nights ago, I called to see if they had any availability and luckily there was an opening at the counter, so I visited for lunch. The staff was all very attractive and the space was lovely, I felt relaxed even before eating. My husband ordered a lemon sour, but it turned out to be made with sweet potato shochu, which he found delicious. As for the kamayaki pizza, the pizza with shirasu (baby sardines) and karasumi (bottarga) was absolutely amazing, I could eat it for the rest of my life. The bittersweet flavor was so good, I will definitely be coming back for this. I ordered the Genovese pasta, which was packed with summer vegetables and tasted fantastic. The best part was that they serve pasta in a double portion on the plate, which was great. I must go back to have that pizza again... I will definitely visit again! Thank you for the wonderful meal!

Italian restaurant in Kokuryo, Chofu City. Always lively and bustling. Reservations are a must. I love the Shirasu and Negi pizza, it's delicious with karasumi topping. We also ordered a pasta lunch and they divided it into two portions for us. We were seated in a private room on this day, allowing us to relax without being bothered by the surroundings.

The taste was truly that of a top-notch restaurant. We chose a half-and-half pizza option, with the classic Margherita and a potato pizza. The crust was crispy and very delicious. We couldn't finish everything, so they kindly allowed us to take the leftovers to go. It was a weekday, but the place was bustling with mom friends, and almost full, so it might be necessary to make a reservation for weekends.

I visited this popular restaurant known as the miracle of Kureijo for the first time. Famous for its pizza, I had heard rumors about this place, but it turned out to be not only delicious pizza, but also a wonderful Italian restaurant! The pizza dough is made with whole wheat flour, giving it a bread-like texture that complements each topping perfectly. Among the pizzas I tried, my favorite was the one with Shirasu from Wakayama, long green onions, anchovies, and karasumi! However, what I liked even more than the pizza was the pasta. The ragu sauce simmered in white wine was great, but the spring vegetable Genovese with asparagus and broccoli brought out the flavors of the seasonal vegetables wonderfully! Another highlight was the non-alcoholic cocktails, such as hojicha cola and oolong tea with shiso, mint, and plum, all refreshing and well-balanced. We visited with a group of 6 people this time, but if you go for lunch with 4 people, you can order 2 half & half pizzas and add 2 more pasta dishes to cover all menu items efficiently! Next time, I plan to revisit for dinner or lunch and try the course menu with non-alcoholic pairings!

I ordered non-alcoholic pairings with my meal. Each drink complemented the dishes well and it was great to be able to enjoy a drink with my food. The food was delicious and the staff was friendly, allowing me to leisurely enjoy my meal. I arrived at 6pm and left at 9pm. The 3 hours flew by in no time!

#Kunio#Don Bravo#Don Bravo#Tabelog Top 100 Restaurants #pizza#Ikesu Clams from Ichiyama#Sanuki Cloudy Wine#380 volts#Birdscape#Pacina Vino #Gevrey Chambertin Vieilles Vignes #Gevrey Chambertin #Foodstagram #Drinkstagram#Noodlestagram. @donbravo2 @tairamasakazu Thank you for the delicious meal. It was much appreciated.

Italian restaurant located near Kokuracho Station. It is a popular restaurant that has sister stores like CRAZY PIZZA, specializing in pizza, and is keeping up with the trend by opening a new branch in Kagurazaka. Chef Hirashi trained in Michelin-starred restaurants in Italy and other famous restaurants both domestically and internationally before opening his own restaurant. Non-alcoholic pairing: - Passion fruit elderflower - Shikuwasa from Okinawa - Black tea, lightly roasted coffee, maple syrup - Shizuoka's Tsuyuhikari new tea - Tomato, shiso, lemon, plum, sparkling genmaicha - Oolong tea with cardamom and other spices - Hojicha cola Dinner course: - Fegatelli - Ayu with apple mousse and yogurt sauce - Anago with cheese sauce, spices, tomato vinegar sauce - Clam cold pasta with herbs - Beef cutlet with tomato sauce - Marinara and Quattro Formaggi - Calamansi - Gateau Chocolat Fegatelli is Tuscan traditional cuisine. The rich taste of chicken liver with a hint of chili pepper gives a full-bodied and sharp flavor. The combination of the fatty taste of ayu, the refreshing sweetness of apples, and the smooth acidity of yogurt's rich taste creates a wonderful flavor gradient. The anago with cheese sauce, spices, and tomato vinegar sauce has a heavy taste of fried food with cheese and a light tomato sauce with spices, creating an exotic and deep flavor profile. The cold clam pasta has a clean flavor with only clam broth, and the slightly bitter taste of clams is beautifully enhanced by the cooling breeze of herbs. The beef cutlet has a fine texture and rich flavor that oozes out as you chew. The salty and spicy tomato sauce and sprinkled cheese create a depth of taste and aroma that lingers even after swallowing. The marinara and Quattro Formaggi pizza has a moderate acidity and rich wheat flavor with a light and slightly chewy texture. The marinara has a strong garlic flavor that complements the flavor profile well, and the aroma of garlic is irresistible. Overall, the dishes were impressive and showcased the chef's creativity and talent well. The calamansi sorbet was a refreshing palate cleanser, and the gateau chocolat with its rich and bitter chocolate flavor was simply delightful. The chef showed great excitement when complimented on the delicious food, and it was truly a rewarding experience to have made the trip to Kokuracho. I usually do not prefer Italian cuisine that is safe and lacks excitement, but this restaurant's offerings were truly exceptional.

I made a reservation for lunch at Don Bravo in Kunitachi and visited the place. The restaurant has a stylish exterior and we were seated in a private room. They offer half-sized pizzas which made it difficult for us to decide. Since there were three of us, we ended up ordering two half-sized pizzas and either pasta or two pastas. We opted for two half-sized pizzas after hearing that it's a popular choice. The salad and bread with Ponte cheese were incredibly delicious. We tried the Margherita with ragu sauce and Margherita with plenty of whitebait. The Margherita was delicious but the abundance of whitebait was the best. We also had the aged potato with four cheese pizza, which had plenty of potatoes and rich cheese that paired well with honey. We also had lightly roasted coffee and for dessert, we chose Cassata which we could have with or without alcohol. The pizza, pasta, and dessert were all delicious, and I would like to visit their sister restaurant CRAZY PIZZA as well.

It's been a while since I visited Kuniyo. Of course, the purpose was to enjoy that delicious pizza. This time, I visited with 8 people. I opted for a mix of alcoholic and non-alcoholic pairings. The first two appetizers were "Oyster/Prosciutto"... steamed oysters served on fried bread called 'Nyokko Fritte' from the Emilia region of Italy topped with French prosciutto. The oysters were steamed, bringing out a nice sweetness. The savory prosciutto on warm fried bread paired perfectly. A unique and enjoyable appetizer. "Horse Meat"... horse meat mixed with avocado, spicy tomato, radish, Parmesan cheese. This transformed the horse meat into a completely different delicious dish with the added processing. A blend of horse meat and the scent of roses pairs well with the blended tea (Assam tea base with rose and raspberry leaves). "Spring Vegetables"... a dish based on a soup sauce similar to clam chowder, with new onions, broccoli, asparagus, sugar snap peas simmered with cheese flavor. Ravioli stuffed with fava bean paste is included. A complex yet delicious and flavorful soup. The ravioli provides a fun change in taste. "First Bonito"... bonito carpaccio. Shallots, green onion pickles, maple syrup, marjoram (a variety of mint), and a frozen Gorgonzola ice are used. The sauce preparation process up to this point is intriguing. An interesting and creative dish that I respect beyond just eating sashimi. Paired with a juice inspired by rosé wine. "White Asparagus"... Italian white asparagus fried in corn powder, topped with burnt butter, chicken liver paste, caramel-based teriyaki sauce. Also includes a tartar sauce made with boiled eggs, and cheese. A dish that offers various flavors depending on where you start eating from. Very delicious and memorable. "Clams"... a pasta dish with Aichi-grown clams and pesto sauce made with herbs. Chopped Italian parsley and basil are sprinkled on top. The rich clam broth is delicious. Though the serving is small, I want more, but the final pizza is waiting so I will be patient. Paired with a blend of shochu and basil-scented tea. The dish pairs well with the shellfish, a convincing combination. "Saltimbocca"... a quick and easy-to-make dish from Lazio, Italy. Pork wrapped in sage and prosciutto, cooked in a white wine sauce with melty stracchiatella cheese and horseradish. A dish that reinvents an old traditional recipe from Lazio. A revolutionary dish that feels like a culinary pioneer. We also had a palate cleansing "Summer Orange Granita" for the mix pairing and white wine from Germany for the alcohol pairing. For the pizza options, we tried all five varieties. The first one was "Prosciutto and Potato"... a pizza with a strong impact. Delicious, this one really hits the spot.

The other day, I went to "Don Bravo" as invited by a friend. The atmosphere of the restaurant was cozy and the staff were friendly and provided excellent service. We ordered tapas and grilled dishes, and everything was delicious! In particular, the Gamba al Ajillo had plenty of juicy shrimp with a spicy oil that had a perfect flavor. The grilled dish had a crispy outside and a chewy inside, with a perfect balance of ingredients and sauce. The desserts were not only cute in appearance but also exceeded our expectations in taste. The drink menu was extensive, and the original cocktails were especially impressive. I look forward to trying different dishes and cocktails next time! I highly recommend Don Bravo, so please give it a try when you have the chance!