The chef went to the USA to study business, but was drawn to Italian cuisine. He changed courses, made a beeline for Italy and travelled around various regions. He uses produce from all over Japan while showcasing cuisine from different parts of Italy. Taking his cue from the Brianza area – the suburb of Milan after which the restaurant is named – pork dishes are an essential element. A famous dish here is Piedmont gratin-style black truffles.
- MICHELIN guide inspectors
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