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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
【ドンブラボー】
@donbravo2
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★:食べログ評価 4.05(2026年1月31日時点)
★:食べログ百名店2021・2023・2025
★:食べログBRONZE2017〜2026
:¥25,000〜¥35,000
:国領駅
:ワインペアリング、ノンアルペアリングあり
️:友人/女子会/ファミリー/デート/飯友
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コース
予約必須
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国領の「ドンブラボー」は、クラシックなイタリア料理に“和のエッセンス”を重ねた独創的なコースと、本格窯で焼くピッツァが名物の人気店
食べログでも高評価で、百名店、BRONZE受賞歴もあり、都心から少し離れていても“行く理由”があるお店です✨
今回はコース＋ワインペアリングで。まずペアリングの説明が神…！「なぜこの料理にこのワイン？」「どう合わせると一番おいしい？」までちゃんと導いてくれるから、食べるたびに納得とワクワクが増えていきます
スタートの「あかかぶとオリーブオイル」は水分量がすごくて、ももみたいな瑞々しさ…！シンプルなのに一気に心つかまれるやつ。
続く「ブルスケッタ」は“鯖の干物×プラッタチーズ×フルーツトマト”のギャップが最高で、赤い見た目のインパクトに負けない旨さに感動
冬野菜のポトフ（トスカーナの郷土料理）は、野菜の甘みと煮込みの落ち着きに、ギアラ＆トリッパのふわふわ食感が重なって…寒い日に沁みる幸福感☺️
さらに「鰤カルパッチョ」はお花みたいな美しさで、はっさく系の酸味やコッパ、バジルオイル〜柑橘っぽいソースまで、食べる場所で味が変わるのが楽しい一皿✨
白子スペシャリティは片面焼きの“半ムニエル”で、外カリッカリ中とろっ…！イタリアンパセリのパン粉が食感を盛り上げて、カリフラワー、ピューレ×アンチョビ×レモンのバターソースがキュッとまとめる感じが好きでした
カレッティエラ（辛めアラビアータ）は唐辛子＆ニンニクオイルにレモンの葉が効いてて、辛いのに後味さっぱり。
牡蠣の一皿は、バタークレープ×オイスタークリーム×根菜×カカオで“デザートみたい”な仕上がり、プリップリ濃厚で記憶に残るインパクト…！
肉は岩中豚。イメージはとんかつだけど薄衣で軽く、短時間の揚げ＆オーブン火入れでしっとりジューシー。チーズソースとレモン系のサルモリリョ、ピクルス＆西洋わさびで最後まで重くないのがよい。
そしてここ、実はピザがメイン
しらすが“山盛りに溢れる”一枚は、ふわふわ生地にからすみの濃厚さ＋長ネギ＆アンチョビで食感まで完璧。
クアトロフォルマッジは濃厚で、甘い蜜をかけて味変できるのも楽しい✨
マリナーラのシンプルさも強いし、ブロッコリー×サルシッチャは香りで食べさせる系。
熟成じゃがいも×生ハムの組み合わせも、塩気とほくっと感がハマって危険…！
デザートは“落ち葉の香り”の演出からアイスが登場して、アップルパイっぽい要素×マジョラムがめちゃくちゃ好みでした
さらに誕生日プレートが素敵すぎて、記念日にも強くおすすめです✨
「一皿ずつ驚きがあって、ピザで気持ちよく締まるコース」を探してる人は刺さると思うので、次の外食候補に“保存”してぜひ行ってみてください✨
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Don Bravo in Kokuryo is a highly regarded Italian restaurant known for its creative course menu—blending classic Italian technique with subtle Japanese touches—and for its wood-fired pizzas baked in an authentic oven. With a strong Tabelog score plus honors like Hyakumeiten and multiple BRONZE awards, it truly feels worth traveling for, even from central Tokyo.
This time I had the course with a wine pairing, and the pairing explanations were outstanding—clearly telling you not only what tastes good, but *why* each wine matches and *how* to enjoy it with the dish
The opening “red turnip and olive oil” was unbelievably juicy—almost peach-like—simple yet instantly memorable. The bruschetta featuring grilled Japanese dried mackerel with stracciatella-style cheese and fruit tomatoes delivered flavor that fully lived up to its bold visual impact. The Tuscan-style winter vegetable pot-au-feu felt deeply comforting, with sweet vegetables and fluffy textures from beef abomasum and tripe. The yellowtail carpaccio was flower-beautiful and changed its flavor depending on each bite—citrus, coppa, basil oil, and more.
The signature milt dish was half-seared like a demi-meunière—crispy outside and creamy inside—boosted by parsley breadcrumbs and pulled together by cauliflower purée and a lemon-anchovy butter sauce. The spicy “carrettiera” arrabbiata-style pasta had chili and garlic oil lifted by fragrant lemon leaves ️
The oyster dish was rich and dessert-like with buttery crepe, oyster cream, root vegetables, and cocoa—shockingly memorable. For the meat course, Iwate’s Iwachu pork was like a light, elegant tonkatsu with a thin crust, juicy interior, and bright sauces plus pickles and horseradish.
And yes—pizzas are the main character here
The shirasu pizza came overflowing with tiny fish on fluffy dough, intensified by bottarga, scallions, and anchovy for texture and depth. The quattro formaggi was intensely cheesy, and you can change it up with sweet syrup/honey. Marinara was simple but powerful, while broccoli with salsiccia was all about aroma and satisfaction. The aged potato pizza with prosciutto was dangerously addictive.
Dessert came with a “fallen leaves” aroma moment, followed by ice cream with an apple-pie-like element and marjoram—absolutely delicious
The birthday message plate in the photo was also beautiful, making this a strong choice for celebrations ✨
If you’re looking for a course where every dish brings a surprise—and the pizzas finish the night perfectly—save this spot and go ✨
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#ドンブラボー #国領グルメ #東京イタリアン #ワインペアリング #ピザ好きと繋がりたい