Depth Brianza
๐ Innovative ✖️ ๐ฎ๐น Italian / ๐ Azabudai Hills
๐ Visits: 1
A trio of snacks to start: a take on viletto tonnato, caprese, and a potato and whitebait tart. 7.5-8/10 for these. Next a version of ssambap made with tuna (from Yamayuki, natch) and a version of cioppino made with a refined bouillabaisse sauce. 8/10 for both of these. The following two courses were an improvement, but you'd expect nothing less from anago frit (8.5-9/10). Kujira is not something I'd select when there's a choice but here, smoked and served with cheese and green tomato, it was the best course so far. 9/10. A misstep next with sazai chawanmushi - 6.5/10 - too bitter. And then a classic dish of truffled egg and mushroom crepe, though the amanatsu was lost. The only pasta dish on the menu followed in the shape of shrimp and hotate ravioli (7.5/10) and then aranchi stuffed courgette flower. After a palate cleanser the main course was either Hokkaido mutton or Miyazaki sirloin. After much head scratching I chose the mutton but the chef kindly gave me a cut of each. The smoke added that extra flavour dimension and I couldn't pick a winner. 9/10. Dessert was pudding with milk ice-cream. Very simple but very well done and the addition of Kaluha adding some titillation. Overall the best course in the meal, though that's partly because these are things I really like to eat. 9.5/10. Two kinds of bread and after-meal drink were included in the course.
The restaurant has just three tables each seating up to four guests but the best seat in the house is the table immediately in front of the kitchen pass. Just like a chef's table but for no extra fee, it gives you a chance to converse with chef and owner of the entire Brianza group, Yoshiyuki Okuno (who speaks perfect English) through your entire meal. Service staff can speak English as well and you'll be given a bilingual menu to follow. The shorter course did not include the cioppino, kujira or aranchi.
Although it's a low bar the food is much better than at Gucci Osteria da Massimo Bottura Tokyo, which also offers its own "innovative" take on Italian food but still, most of the dishes were lacking in impact, hence the average scores. Compared with Misola, it's a longer meal with more expensive ingredients and less strictly Italian. Compared with Acid Brianza, there are more expensive proteins used here and the cost of the meal reflects that, but being completely different food genres you can't really compare the food, except to say that three hits out of twelve is not enough to make me want to come back here, though Acid was a place (sadly closing at the end of the year) I visited multiple times.
Depth Brianza debuted in The Michelin Guide Tokyo 2025 though without a Star.
๐ https://tabelog.com/tokyo/A1307/A130701/13289488/
❓ My Rating: ⭐⭐⭐ 3.95
๐ฑ Booking: ๐ฉ Same day lunch or dinner reservations by phone. Same day dinner or next day lunch reservations via Tablelog or TableCheck. Tabelog bookings require a minumum of two diners. English menu, English spoken.
๐ Location:
1F/2F Residence A, Azabudai Hills. From Gaien-Higashi Dori follow the road down the west side of Azabudai Hills. From Kamiyacho station Exit 5 walk the entire length of the Central Walk and take the lift at Residence A. Restaurant is at street level.
Map data ©2024 Google
๐ถ Free WiFi? ✅ Yes
๐ Visit May 2024
ใใใ、 ๆฐใใใ、 ็ใใใ
Tomato/Potato/ Whitebait
้ฎช、ใตใณใใฅ、 ่ก่
ใซใใซใ
Tuna / Korean Lettuce / Garlic
ๆชๅฉ็จ้ญ、 ใ ใผใซ่ฒ
Forage Fish/ Mussel
็ฉดๅญ、 ใใฌใถใชใฉ
Conger/Bresaola
้ฏจ、็ๅฑฑๆค
Whale / Japanese Pepper
ใตใถใจ、 ่ตคใใค
Turban Shell / Akahoya
ใใชใฅใ、ใใฉใขใฐใฉ、็ๅค
Truffle / Foie Gras / Sweet Summer Orange
ๆตท่、 ๅธ็ซ、ใฆใคใญใงใฆ
Shrimp/Scallop/Fennel
่ฑใบใใญใผใ、 ็ญ
Squash Blossom / Bamboo Shoot
ใกใญใณ
Melon
็พ ใพใใฏ ็ๆ็
Mutton or Aging Beef
ใใชใณ
Pudding
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