BVLGARI IL RISTORANTE LUCA FANTIN
- 9F, 2-7-12 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥¥ · Italian
MICHELIN Guide’s Point Of View
Here you’ll find a luxurious world view befitting the BVLGARI jewellery brand. Chef Luca Fantin serves brilliant and beautiful contemporary dishes. He is from Veneto, a famous rice growing area; so, as you might expect, he also specialises in risotto. A chandelier of Venetian glass, a craft from his hometown, decorates the dining room.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
- Wheelchair access
+81 3-6362-0555
https://www.bulgarihotels.com/
Aroma Fresca
- 12F, 2-6-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
Chef Shinji Harada chose a compact design for the elegant dining room so that he could ensure just the right feel, unique to his restaurant, for anyone and everyone there. His motto is ‘the shortest distance for the ingredient’, so the food he brings to your table always has the aroma of freshness (aroma fresca). The crab insalata, steamed anago with herbs and wagyu steak are all delicate and beautiful.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-3535-6667
http://www.aromafresca-afsa.com/
FARO
- 10F, 8-8-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
Enjoy the gastronomy of a Japanese chef active in Rome and Tokyo. He presents cutting-edge cuisine in the form of modern-day Italian cooking that blends tradition and innovation and to which he brings elements of regional Japanese cuisine and food culture. A representative dish is the potato spaghetti that uses cultured Japanese-made butter and Italian fish sauce. Take note, too, of the creative desserts, such as the flower-and-herb tart.
Gastronomy & Sustainability
“Our philosophy is to be in harmony with nature. Vegan menus reduce demand for livestock, which place a heavy burden on the environment. We promote the use of honey from Japanese bees to protect the ecosystem. We use organic herbs and vegetables to facilitate the natural cycle of things.”
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Restaurant offering vegetarian menus
- Visa credit card
+81 3-3572-3911
https://faro.shiseido.co.jp/
Gucci Osteria da Massimo Bottura Tokyo
- 4F, 6-6-12 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
A fairy-tale space spreads out before the visitor, with green as the unifying theme. Famous chef-restaurateur Massimo Bottura is the supervising director, while Chef Antonio IACOVIELLO specialises in Japanese ingredients for his contemporary Italian cuisine from this base in the heart of Tokyo. Just as the butterfly print symbolises freedom and beauty, Bottura’s cuisine is beautiful and abundantly creative.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Terrace
- Visa credit card
+81 3-6264-6606
https://www.gucciosteria.com/ja
ALTER EGO
- 2-2-32 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
‘Alter Ego’ refers to chef Hirayama, right-hand man to chef Tokuyoshi, who runs the main location in Milan. At the Milan restaurant, the theme is ‘Japanese food with Italian ingredients’, while the theme of the Tokyo location is the inverse: ‘Italian food with Japanese ingredients’. The speciality of the house, ‘Milkmaid Pasta’, emerged from an encounter with a mozzarella craftsman who raises water buffalo in Chiba Prefecture.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6380-9390
Principio
- 2F, 2-4-8 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
Chef Teruhito Negishi conveys the appeal of the ingredients in a simple way. This includes grilling large pieces of meat slowly over charcoal. For this reason, reservations require a party of at least two. Handmade pasta is paired with seasonal seafood and leaves a lasting impression. He also serves local dishes like ‘Sarde in Saor’, made with sweet vinegar, chopped green onions and red peppers, to give his customers a taste of what it’s like to be in Italy.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6809-4982
https://www.principio.net/
BOTTEGA
- B1F, 5-17-8 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
The chef Shohei Sasagawa emphasises the tastes of local cuisine that he studied in various places in Italy. Adding his own sensibilities, he draws out the natural flavours of the ingredients. ‘Tripe, Abomasum and Tricandille Stew’ is a Tuscan dish, but there’s a touch of originality here. In Tuscany, they stew the tripe and abomasum in chicken broth, but Sasagawa has found a way to increase the umami by stewing them for several hours in broth made from offal.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6450-3933
https://www.bottega-cucina.com/
Ristorante HONDA
- 2-12-35 Kitaaoyama, Minato-ku, Tokyo, 107-0061, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
Chef Tetsuya Honda has experience with French cuisine and uses Japanese ingredients to create modern Italian dishes. He uses a syphon to brew the wakame and clam dashi in front of the customer, which he pours over white-fleshed fish for a cream chowder-like taste. The creative dishes could be described as the Japanese rising sun against the tricolour French and Italian flags. Here are dishes that could only be conceived in Japan.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-5414-3723
http://www.ristorantehonda.jp/
TACUBO
- 2-13-16 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
The dishes feature plenty of Japanese ingredients prepared using Italian cooking techniques. Ingredients include wild vegetables and shellfish in spring, eggplants and tomatoes in the summer, and root vegetables from the autumn. The speciality is meat grilled over firewood; lamb back meat, pork shoulder, Tokachi beef and other ingredients are cooked with simple seasoning.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6455-3822
https://tacubo.com/
Regalo
- B1F, 4-6-2 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
- ¥¥¥ · Italian
MICHELIN Guide’s Point Of View
When the restaurant first opened, the name was prefixed with ‘Ristorante’, but the sign was changed out of a desire to freely pursue originality, unbound by Italian culinary conventions. Tomomi Ogura uses Japanese ingredients to provide a sense of the season, incorporating cuisine from southern Italy in the summer and from northern Italy in winter. His specialities are pasta and chargrilled dishes which are seasoned simply with salt.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6383-3384
https://www.regalo-ristorante.com/