One of the best Italian creative cuisine restaurants in Ginza headquarters. The keys to the success of Luca Fantin are his training in the finest restaurants in Italy, Spain, and Japan and the use of exceptional, seasonal, ingredients. Sensitivity and flavours are intertwined to perfection, masterful hand on the smoking technique and meat cuts. Details that make the difference include service temperatures, cooking methods, fragrances, and the management of savory and spicy elements. Presentations are orderly and essential. The single grain Felicetti spaghetti with sea urchin is a thrill, as well as the risotto with chestnuts and Parmigiano Reggiano Vacche Rosse: very difficult to find a risotto like this in the great restaurants of Italy. The desserts are creative, tasty, and fun, and confirm the quality of what has been constructed over time. Perfectly managed service, and brilliant wine combinations. For us, this is the Restaurant of the Year and the highest experience of Italian authorial cuisine outside national borders.
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