Tokyo's NishiazabuRistorante Al PortoAfter training under Chef Mamoru Kataoka of "[restaurant name]",
Chef Tetsuya Honda, who was the sous chef there, has opened his own restaurant.Ristorante HONDA"But he honed his skills,
After training in Italy for about a year, he returned to his hometown of Hamamatsu and opened his own restaurant.
Tomoki SuzukiChef's restaurantBRILLANTE IL SUZUKI"Mr. Miss.
Lamp Alley, a drinking district within a 10-minute walk from the station, is a narrow back street in a somewhat unexpected location, where the aroma of grilled chicken whets your appetite.
Look for the bright red sign hanging on the wall!
Climb the stairs, and you'll see a dark brown wooden door adorned with ironwork, beyond an olive tree—this is the entrance.
”"Brillante"”In Italian,”"Shining"”、”"Glamorous"”A word that means...
The shop's name reflects their desire to continue shining brightly together with the city of Hamamatsu and their customers who visit them.
The store only has counter seats.10 seatsBoth my grandfather and fatherarchitectChef Suzuki's attention to detail is evident in the design and creation of the space.
And Chef Suzuki, who is also a fan of Scandinavian furniture, has a special attachment to it.chairIt has a rounded back,
This chair was chosen because it's comfortable to sit in, has armrests of just the right length, and is made of cherry wood that changes color over time.
Italians have a custom of enjoying meals for not just one or two hours, but sometimes as long as three or four hours.
I chose this chair with the sincere hope that you will have such a wonderful time.
Our attention to detail extends beyond chairs to other items used to enhance the enjoyment of food.CutleryThis will also be reflected there.
The cutlery, jointly produced by a manufacturer in Sanjo City and a lacquer craftsman, features a lustrous red lacquer that beautifully adorns the table.
It's also nice that there are chopsticks provided alongside the knife and fork.
The menu is,From 6 PM to 9 PMはCourse systemIt has become so6,480 yenと10,800 yenOnly these two courses are available.
10,800 yenApparently, it's best to book this course three days in advance.
After 9 PMteeth,à la carteThis is the time of day when you can enjoy it.
This time,Brillante SuzukiMr.6th AnniversaryTherefore, it is established.
SuzukikunSpecial course: 13,000 yen (excluding tax)I have a reservation♪
(Content may vary depending on the customer.)
"Sant Aniol Sparkling Water" 860 yen
The water source of Sant'Aniol is protected in its pristine state in the Pyrenees Mountains, near the French border in Spain.
Located within the 600-hectare La Garrotxa Volcano Park,
It slowly spent many years in the pure volcanic strata of the Pyrenees Mountains, which are approximately 1 million years old.
It springs forth with unparalleled purity from a spring formed in ancient times.
Despite being a medium-hard water, its mild flavor with a low sodium content is appreciated by restaurants around the world.
It comes in three varieties: sparkling, lightly sparkling, and still, and pairs well with any dish!
"Homemade Grissini"
Two varieties: tomato and anchovy, and curry spice.
Amuse-bouche: "Sautéed polenta and beets"
Polenta is a staple food in the cold, mountainous regions of northern Italy, where wheat cultivation is unsuitable, and it is a popular dish in Italy.
This is made by cooking cornmeal, solidifying it, and then sautéing it.
Ricotta cheese and salsa verde sauce,
It is served with Maldon salt from England, known for its mild flavor and crisp texture, and can be added to taste.
The half-moon shaped beets add a beautiful touch of color to this appetizer!
"Aizu-produced horse meat tartare with poached egg and veal tongue"
Horse meat tartare from Aizu, topped with a poached egg and cheese croccante.
In the back, we've added veal tongue.
As you mix in the poached egg, breaking it up will bring out a mellow and rich flavor.
It pairs well with horse meat, which is tender and full of flavor.
The veal tongue is made using the base of the tongue, so it's fatty, moist, tender, and full of flavor♪
"Homemade bread"
Made with whole wheat flour, it has a pleasant aroma, a sweet taste, and a fluffy, soft texture that pairs well with sauces.
"Baked veal sweetbreads with morel mushroom sauce"
Veal sweetbreads (veal thymus) are finished with a rich morel mushroom sauce.
It's wrapped up so you can enjoy the fragrance♪
When I opened the package, a lovely aroma of morel mushrooms wafted out!
These rare sweetbreads from Brittany are tender and offer a rich, milky flavor.
The rich morel mushroom sauce is even more delicious when you dip bread into it!
Cold pasta dish: Seafood cappellini
A luxurious lineup featuring sea urchin and abalone from Hokkaido, large, premium clams from Mikawa, scallops, octopus, and squid!
Nasturtium flowers and leaves are used as a garnish, along with dried mullet roe.
This refreshing cold pasta dish, made with fruit tomatoes from Iwata, is perfect for early summer!
"Summer Truffle"
We will use this in the next dish.
Sous chefGotoKun will generously sprinkle summer truffles over the warm pasta.
Summer truffles are said to have a milder aroma, but they still release a wonderfully pleasant fragrance!
"Lobster ravioli with summer truffles"
Inside the large ravioli, about 5 cm in diameter, was a plump, juicy lobster.
The dough is made slightly softer to make it easier to cut.
It's served with a rich sauce infused with the aroma of truffles!
"Sautéed wild sea bass"
Brillante SuzukiI had never had a fish dish at this restaurant before, so I asked Suzuki-kun in advance to prepare one for me.
Two types of cuts from a 2kg wild sea bass: the back and belly.
The sea bass, which had been left to rest overnight, was flavorful and had a plump texture.
It is served with a red wine sauce and a puree of French white asparagus.
The roasted spring cabbage served as a side dish is sautéed with prosciutto to infuse it with flavor, bringing out its sweetness and umami.
The colors of the pottery you ordered from the Okinawan artist are absolutely lovely!
"Roasted French quail with fresh foie gras"
Roasted quail breast from France, served with fresh foie gras from France.
The roasted side dishes, such as lotus root and turnip, are placed on top of homemade breadcrumbs colored with charcoal.
This is a unique approach where you are allowed to wear as many clothes as you like.
It's served with balsamic vinegar sauce and salsa verde.
These tiny quail have a light texture, yet are bursting with rich flavor!
"Citrus Shortcake"
Although it's called a shortcake, it's prepared in a light and refreshing way so that it can be enjoyed after a course meal.
Cut the moist, melt-in-your-mouth sponge cake prepared for the roll cake.
Whipped cream with yogurt, topped with crunchy meringue and crumble,
Various citrus fruits such as Hyuganatsu, Hassaku, Amanatsu, oranges, mango, and passion fruit.
The bottom layer is citrus jelly, and the further down you go, the lighter the flavor becomes, so you can easily eat it all!
Small pastry: "Chambarina (chocolate baked goods) and kumquat compote"
In the foreground, kumquats that have been carefully cut and seeded are simmered in white wine and infused with mint to create a slightly bitter compote.
The one in the back is made from a blend of two types of Belgian cocoa, 70% and 63%, resulting in a smooth, melt-in-your-mouth texture.
This is a semi-baked confectionary with a rich cocoa aroma♪
"coffee"
I have a particular fondness for pottery made by Okinawan artists.SuzukiHe personally goes out to purchase items a few times a year.
When you went there during Golden Week, there was an exhibition by an artist.Okinawa Institute of Science and Technology Graduate UniversityIt seems it was held at "
He told me what happened at that time.
「When you go to Okinawa, leave the restaurant recommendations to me!" and an Okinawa expertSuzukiKun.
In return,Toyama TourI recommended it to them (lol).
"Jasmine tea"
Suzukikun andwifeとGotoI was able to enjoy a relaxing dinner while having a pleasant conversation with him.
6th AnniversarySo, we had a lovely dinner with some tea sweets and other treats as souvenirs on our way out! (Thank you!)
I'll come again soon!
BRILLANTE IL SUZUKI
2F, Lamp Yokocho Building, 322-13 Tamachi, Naka-ku, Hamamatsu City TEL: 053-596-9620
Opening hours: Omakase course 18:00-21:00, A la carte 21:00-23:00 (last order) Closed: Wednesdays
http://www.brillantesuzuki.com/
