Brodino con Pesce e Anguria

Brodino con Pesce e Anguria is a modern Japanese-Italian fusion dish served at Sushi Tezuia in Meguro City, Japan. The dish was highlighted by creator Giovanni Fois, who documented the restaurant’s innovative approach to combining Mediterranean and Japanese culinary traditions. The name translates to “broth with fish and watermelon,” reflecting its core components: a light, clear broth, fresh raw fish, and chilled watermelon.

The dish likely draws inspiration from Italian brodino, a delicate consommé often served as a palate cleanser or light starter, and Japanese sashimi preparations. Key ingredients include a refined fish stock, thinly sliced raw fish (such as sea bream or fluke), and cubes of sweet, cold watermelon. A great version is distinguished by the contrast between the warm, savory broth and the cool, juicy fruit, with the fish providing a clean, briny note. The watermelon should be perfectly ripe but firm enough to hold its shape, and the broth must be crystal clear and intensely flavored without overpowering the other elements.

Regional variations might incorporate local fish or seasonal melons, but Sushi Tezuia’s rendition remains the definitive expression of this dish. The restaurant’s location in Meguro, a Tokyo ward known for its riverside dining and contemporary food scene, provides an apt setting for such boundary-pushing cuisine.