Natural wine and home cooking at Suzu (Hiroo)
The interior has a Chinese feel, but the food is Italian.
Located in a residential area behind Hiroo Shopping Arcade, this local Chinese restaurant was founded in the Showa era and has been taken over by Yabana Suzu, still retaining its bright red tent exterior. Making full use of the high-powered kitchen, a remnant of its Chinese roots, this small Italian restaurant offers an à la carte menu of everything from appetizers to meat main courses.
Toman beef steak and Kitaakari fries
The menu rotates between Toman beef, raised by the farmer he worked for before going independent, and shorthorn beef from Kakigi Livestock in Iwate Prefecture. The photo shows Toman beef sirloin. Beautifully cooked, it brings out the umami of the lean meat. Served with fried Kitaakari fish from Noto Taka Farm in Ishikawa Prefecture. The garnish is finely tuned based on previous orders, such as adding a leafy vegetable salad. 4,500 yen.
"Suzu" pickled in rice bran
He added it to the menu because he "likes to drink wine with pickled vegetables," and it was a big hit with his regular customers. Seasonal fruits are added, thinly sliced, and lightly salted, making it like a salad. Finishing with a drizzle of olive oil makes it even more compatible with wine. 600 yen.
Motemo Tomato Spaghettini
The Arrabbiata is made with Mototene tomatoes from Niki Town, Hokkaido, which have a good balance of sweetness and acidity. Served with spaghettini, it's a light and refreshing way to finish off a meal. 2,000 yen. Another popular pasta dish is the Bolognese, made with steak beef.
Starting with five years at the Italian restaurant of the long-established Ginza restaurant Mikasa Kaikan, he trained at thriving restaurants in Tokyo, including La Bonne Table in Nihonbashi, before moving to Miyazaki Prefecture to be closer to ingredients and producers. He was involved in the launch of a hotel and spent a month learning butchery under a brand beef producer. His passionate career is clearly evident in his appetizers and pasta dishes that make the most of the freshness and concentrated flavor of vegetables, and his simple steaks, which are salted and cooked to perfection.
The main alcoholic beverage is natural wine, which the owner discovered at La Bonne Table. The gentle yet firm service is impressive, and the dignified atmosphere of the small shop is also pleasant.
Yabana-san has experience as a pastry chef and is also good at making desserts. 
The interior was almost entirely DIY, and the use of fabrics to soften the lighting is also a testament to the designer's sense of style.
