Tokyo's NishiazabuRistorante Al PortoChef Tetsuya Honda, who trained under Chef Mamoru Kataoka at "[restaurant name]" and later served as the sous chef there, has opened his own restaurant.Ristorante HONDAHe honed his skills there, and after about a year of training in Italy, he returned to his hometown of Hamamatsu and opened his own restaurant.Tomoki SuzukiChef's restaurantBRILLANTE IL SUZUKI"San. Located in Lamp Alley, a drinking district within a 10-minute walk from the station, this restaurant is situated in a narrow back alley with the enticing aroma of grilled chicken. 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"”The name reflects the desire to continue shining brightly together with the city of Hamamatsu and the customers who visit the shop.
The store only has counter seats.10 seatsBoth my grandfather and fatherarchitectChef Suzuki, as such, is very particular about design and creating spaces. And Chef Suzuki, who is also a fan of Scandinavian furniture, has a special attachment to it.chairThis chair was chosen because of its rounded back, which makes it comfortable to sit in for extended periods, its just-right armrest length, and the fact that it's made of cherry wood that changes color with age. Italians have a custom of enjoying meals for not just one or two hours, but three or four hours. The chair was chosen with the earnest hope that they would be able to enjoy such a meal. The attention to detail extends beyond the chair itself, to other items that enhance the enjoyment of the meal.CutleryThis is also reflected here. 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 chopsticks are provided alongside the knife and fork. The menu is as follows: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 slot when you can enjoy it. This time, we made a reservation in advance.10,800 yenI ordered the chef's choice course. And from this day onwards...ladeThe cameraCanon's top-of-the-line modelThat is1DXIt's been replaced with a new one! (Amazing!) It has served as my husband's camera for a long time.1D Mark IIIIt's in my hands now (yay!). It looks like we'll both be spending our days diligently studying how to use the camera, which we're not used to!1DXWe'll be doing our first photoshoot with Brillante Suzuki! Enjoy the photos taken with this excellent camera, which excels in expressiveness, precision in focus, three-dimensionality, and luster.
Franciacorta Blanc de Blancs Brut Cavalelli (Italy) - Glass: ¥1,674
Among the finest Italian sparkling wines, Franciacorta, it stands alongside Ca' del Bosco and Bellavista."The Three Great Franciacortas"Cavalleri is said to be a highly skilled performer.Wine Kingdom No. 40So,"The 50 Best Wines from All 20 Regions of Italy"に"Blanc de Blancs Brut"The quality is guaranteed, as evidenced by the selections made by [name of person/organization]. Known as the No. 1 Japanese sommelier of Italian wines.Kazuo NaitoHe raved, "Cavalli's charm lies in its elegance and the sweet fruitiness characteristic of Spumante. It's a quality that even women who love Champagne will appreciate!" True to his comments, it's a delicious Spumante with a concentrated, honey-like fruitiness. Although they own 34 hectares of vineyards, considered one of the best plots in Erbusco, they have not expanded their area and continue to use only Chardonnay from a mere 7 hectares for Franciacorta, maintaining an extremely luxurious production method. It has a golden hue that is almost golden in color, and the bubbles gently and softly stimulate the palate, as if seductively caressing it. Furthermore, after the effervescence, you can savor a rich, luxurious, and mellow fruitiness that is both fragrant and full-bodied.
"Homemade Grissini"Two varieties: black sesame and curry spice.
Amuse-bouche: "White truffle egg and crème with caviar"
The egg yolks, infused with the aroma of white truffles, are gently heated in a double boiler to create a thick, creamy consistency. A cream of spices and nutmeg is then added on top for a smooth texture. Caviar and chives are added as accents. When you scoop it up with a spoon and taste it, the rich aroma of the caviar wafts up, filling your mouth and nose. A hint of balsamic vinegar is hidden inside, and mixing it in enhances the sweetness, allowing you to enjoy it in two different ways!
"Chablis Premier Cru Vaillons Domaine Jean Collet" France, Burgundy, Chablis region, 375ml, ¥5,076
Domaine Collé is a family of winemakers in Chablis, with a lineage dating back to 1792. In 1952, Jean Collé, son of the founder Marius Collé, established Domaine Jean Collé, and in 1979, Gilles Collé joined the winemaking team, becoming Domaine Jean Collé et Fils. The current head winemaker is Romain Collé, the fourth generation and son of Gilles Collé, who has been in charge since the 2009 vintage. The wine is fermented in stainless steel tanks and aged in 8000L wooden barrels called "foudres" (thunder barrels). It's a classic Chablis with aromas of grapefruit and other citrus fruits, a flint-like minerality from the barrel, and a beautiful acidity.
Appetizer: "Sautéed fresh Italian porcini mushrooms and cod roe with a seafood butter sauce"
These fresh porcini mushrooms, just arrived from Italy, have a magnificent aroma and size, and an incredibly smooth texture! I was surprised by how much smoother they were than cod roe! We enjoyed them with edible herbs: dill, chervil, and nasturtium.
"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.
Warm pasta: Abalone Genovese Trofie
Trofie is a type of handmade short pasta originating in Genoa, Liguria, in northwestern Italy, and its name means wood shavings or wood chips.TRUCIOLOThat's the origin of the name. It's a handmade short pasta made by stretching the dough into a thin string about 4-5 cm long in the palm of your hand and twisting the ends on both sides. It has a chewy texture and goes well with thick pesto sauce. The luxurious scent of the sea and the tenderness of the abalone are a great combination!
"Le Haut-Médoc Giscours 2008 Château Giscours" France, Bordeaux, ¥6,696
Château Giscours is a Third Growth château in the Margaux village. With its long history, prestige, and consistently high-quality wine production, it's a globally popular château. Its vast vineyards extend beyond the boundaries of Margaux village. While Third Growth wines are typically made from grapes grown in the Margaux area, "Le Haut-Médoc de Giscours" is made from grapes grown in other vineyards, in an area known as Haut-Médoc. Furthermore, the Château Giscours winemaking team uses the same winemaking methods. In other words, only the grape-growing area differs slightly; the wine itself is a genuine Bordeaux wine embodying the pinnacle of classified winemaking techniques. You can enjoy the elegance born from the complex soil, the abundant concentration, the smooth tannins, and the rich flavor.
Warm Pasta 2: "Risotto with Orzo, Jerusalem Artichoke, and Lily Bulb, served with sautéed fresh foie gras"
Orzo is Italian barley, and the risotto made with it has a great texture and is very satisfying. Topinambour is the French name for what is called "kikuimo" in Japan and "Jerusalem artichoke" in English. Enjoy the creaminess of the lily bulb, the texture of the Jerusalem artichoke, and the chewiness of the barley. At this time of year, you can also add freshly arrived Alba white truffles as a substitute for the fresh foie gras for an extra charge!
Meat dish: "Roasted Kazugorou, Japan's oldest and most legendary island pork"
In Miyagi PrefectureIchigoroThis is a rare native species being raised by someone named Mr."Island Pork KAZUGORO"This is Japan's oldest and most legendary island pig, boasting finely textured red meat and exquisite fat. It has the inherent sweetness, umami, and chewiness of island pig, and a clean aftertaste, with a moist texture unlike any other pork. It also has a slightly gamey smell, somewhat like wild boar, giving it a unique flavor. The fat of this pig is particularly distinctive, with a ratio of about 1 part fat to 3 parts meat. To allow you to enjoy the deliciousness of the fat, the fatty parts are cooked separately from the meat, resulting in an interesting crispy texture. Even those who don't like fatty meat should be able to eat it. The accompanying vegetables are also deliciously prepared to allow you to enjoy the flavor of each ingredient. Chef Suzuki has also made sausages with this island pig! Those sound delicious too♪
Dessert: Ricotta cheese and coconut mousse with mandarin orange granita.
My husband had apparently requested a birthday decoration for the dessert when he made the reservation, so I got to celebrate my third birthday! (So happy!)"Ayako's name is pronounced 'Ayaco,' right?"And "Ayako"Aya"coThey faithfully recreated it! I was so happy about that thoughtful touch! (Thank you) Small mandarins grown in Miyakoda are made into a refreshing granita, and it's served with compote mandarins. When you eat the granita on top and the mousse with the gentle sweetness of ricotta cheese and coconut in the bottom layer together with the various fresh fruits, you can enjoy the textures and it goes down smoothly as a dessert after the meal. As expected, Suzuki-kun's desserts are well-balanced and exquisite! I prefer light desserts to finish off a meal♪
"coffee"
The teacup-like vessel is the work of an Okinawan artist. It's chic yet warm, and somehow comforting. If you sip it while nibbling on the accompanying sugarcane coffee sugar, you can enjoy the bitterness of the coffee and the gentle sweetness♪
Small pastry: "Autumn truffle ice cream and miraculous apples from Aomori Prefecture"
A luxurious ice cream made with black truffles. A dessert to enjoy the aroma! They succeeded in cultivating pesticide-free apples, which was said to be absolutely impossible.“Miracle Apple”This is a film based on the true story of Akinori Kimura, an apple farmer from Aomori Prefecture, which garnered significant attention."I want as many people as possible to experience it."Thanks to Chef Suzuki's kindness, these apples are delicious with their elegant acidity and juicy freshness!
"Jasmine tea"
At Brillante Suzuki,New Year's dishesThey are now accepting reservations for their original New Year's dishes from Brillante Suzuki, which are quite different from traditional Japanese New Year's dishes. The set includes 24 small plates and a platter of duck marinated in red wine and prosciutto (serves 4-5 people).32,400 yen (tax included)The set includes 15 small plates and a platter of duck marinated in red wine and prosciutto (for 2-3 people).24,840 yen (tax included)The reservation deadline isWednesday, December 24thThat's what they said. I've never ordered Osechi Ryori (traditional Japanese New Year's food) before, but I've had Brillante Suzuki's special dishes in small cups as catering, and they're all delicious even after some time has passed, so I recommend them! Suzuki-kun, I'll come again soon♪
BRILLANTE IL SUZUKI
Address: 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/
