Luca Fantin, in his Ginza headquarters, has built Asia’s most solid Italian creative cuisine restaurant, blending exceptional local ingredients, the seasons, and training in the finest restaurants in Italy, Spain and Japan. Sensitivity and flavours are intertwined to perfection, masterful hand on the smoking technique, meat cuts. Details that make the difference include service temperatures, cooking methods, fragrances, the management of the savoury 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, brilliant wine combinations. For us this is the Restaurant of the Year and the highest experience of Italian authorial cuisine outside national borders.