Il Ristorante - Niko Romito
Italian Contemporary · Tokyo · 2 · Michelin One Star · Chef Niko Romito
Michelin one-star Italian restaurant on the 40th floor of the Bvlgari Hotel Tokyo. Under the supervision of three-star chef Niko Romito, the restaurant brings together fare from every region of Italy with his philosophy of authentic yet contemporary cuisine. Awarded a star just eight months after opening.
40F Bvlgari Hotel Tokyo, 2-2-1 Yaesu, Chuo-ku, Tokyo, Tokyo
- Michelin 1 Star (2024-2026, three consecutive years)
Menu
Dishes
- Cotoletta di vitello alla Milanese Milk fed veal Milanese style (18000)
- Selezione di formaggi Italiani (4800) — Italian cheese selection / イタリアンチーズセレクション
- Vitello tonnato Milk fed veal with tuna sauce (GF) (DF) (6500)
- Insalata tiepida di astice, sedano rapa, misticanza e pepe rosa (16000) — Warm Ise-ebi lobster salad with celeriac, wild greens and pink pepper (GF) (DF)
- Ventresca di tonno arrostita con insalata di finocchi e agrumi (10500) — Roasted tuna belly with fennel and citrus salad (GF) (DF)
- Cannellone con ragù di vitello, provolone, alloro e pepe nero (7000) — Handmade cannelloni with veal ragù, provolone cheese, bay leaf and black pepper
- Risotto Parmigiano Reggiano e aceto balsamico (7500) — Risotto with Parmigiano Reggiano and balsamic vinegar (GF) Carnaroli from Piedmont, Italy
- Carne alla Romito — Main meat course reflecting the essential simplicity of Romito's three-star cooking philosophy.
- Italian Cheese Selection — Italian cheese selection curated by Chef Niko Romito, the self-taught Abruzzo native who reimagines Italian cuisine with daring simplicity at the Bulgari Hotel's 40th-floor dining room.
- Spaghetti e pomodoro Spaghetti with Niko Romito signature tomato sauce (DF) (VG) (4000)
Tasting Menu
- MENU DEGUSTAZIONE QUATTRO PORTATE (16500) — Terrina di bieta, patate e limone / Chard, potato and lemon terrine; Cannellone con ragù di vitello, provolone, alloro e pepe nero / Handmade cannelloni with veal ragù, provolone cheese, bay leaves and black pepper; Hirame alla mugnaia / Hirame with butter sauce, citrus and capers; Panna cotta, sorbetto di mandorle e fragole / Panna cotta with almond sorbet and strawberries
- MENU DEGUSTAZIONE (34000) — Ricciola e agrumi / Amberjack and citrus; Terrina di bieta, patate e limone / Chard, potato and lemon terrine; Tortelli di ricotta, gamberi e lattuga / Tortelli with ricotta cheese, Botan-ebi and lettuce; Linguine con salsa di Wagyu, pomodoro, capperi, olive e origano / Linguine with Wagyu beef sauce, tomato, capers, olives and oregano; Aragosta in umido con spinaci, grano saraceno e peperoncino / Braised Ise-ebi lobster with spinach, buckwheat and chili pepper; Agnello salsa all’uovo, Pecorino Romano e cicoria / Lamb, egg sauce, Pecorino Romano cheese and chicory; Babà al limone e gelato al fior di latte / Lemon babà and “fior di latte” ice cream
- Typically ¥15,000–¥25,000 (tasting/set lunch) (15000)
- MENU DEGUSTAZIONE ALL’ITALIANA (24000) — Antipasto all’Italiana / A selection of Italian specialities; Spaghetti alle vongole, cime di rapa e bottarga / Spaghetti with hamaguri clams, nanohana and mullet roe; Onagadai con pomodoro speziato e crema di patate / Onagadai with spiced tomato and potato cream; Cremoso al mascarpone, meringa, gelato al fior di latte, amarene e limone / Mascarpone mousse, meringue, “fior di latte” ice cream, Amarena cherries and lemon
- I Classici (28000) — Carpaccio di ricciola, cipolla rossa, origano e capperi / Amberjack carpaccio with red onion, oregano and capers, Crema di Parmigiano Reggiano con verdure di primavera / Parmigiano Reggiano cream with spring vegetables, Fettuccella di semola, astice e gamberi / Fettuccella with Ise-ebi lobster and Botan-ebi prawns, Cotoletta di vitello alla Milanese / Milk fed veal Milanese style, Bieta al vapore con olio extravergine d’oliva e limone / Steamed Swiss chard with extra virgin olive oil and lemon, Tiramisù / Tiramisù
- 9-Course Tasting Menu (1150)
- I Classici Menu (28000) — Menu of Chef Romito's classic signature dishes from his repertoire.
- Degustazione Menu (32000) — 7-course Italian tasting menu showcasing Chef Romito's essential, purity-driven cooking philosophy.
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- Reale — Castel di Sangro (3 Michelin stars)
- Ristorante I Portici — Bologna (1 Michelin stars)