The story
Chef Yoshiyuki Okuno grew up in a family that ran a traditional Japanese ryotei in Wakayama, instilling in him a deep respect for quality ingredients. After studying in the United States and working in Tokyo, he fell for Italian cuisine and moved to Italy to train. He spent years traveling through every region, learning regional cooking from the ground up, and honed his skills in eight Michelin-starred restaurants in Piedmont, Liguria, and Lombardy.
Today, at La Brianza in Roppongi Hills, Chef Okuno’s cooking draws directly from those northern Italian roots. His signature egg gratin with sliced truffles and linguine with fresh basil pesto are clear descendants of Piedmontese and Ligurian tradition. The kitchen’s work is precise, the flavors generous but never heavy.
The team at La Brianza describes their mission simply: “We connect various things through food.” That connection runs from producers to diners, and from the kitchen to the table. They promise safe, delicious food and a space that brings smiles. The restaurant’s counter dining lets guests watch the kitchen at work, while the calm, air-conditioned interior in Roppongi Hills offers a refined setting for dinner.
La Brianza’s approach has earned a Michelin Recommended award for 2026, a recognition that speaks to the consistency and depth of Chef Okuno’s cooking. It is Italian food rooted in the regions he knows best, delivered with the quiet confidence of a chef who has put in the years.
Recognition
Ambience
Details
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