Menu to Taste

Il Ristorante - Niko Romito

Italian Contemporary · Tokyo · 2 · Michelin One Star · Chef Niko Romito

Awarded one Michelin star, chef Niko Romito's Il Ristorante - Niko Romito in Tokyo serves contemporary Italian cuisine on the 40th floor of Bvlgari Hotel Tokyo. The menu highlights classic regional Italian dishes reimagined with lightness, including signatures like Cotoletta alla Milanese.

40F Bvlgari Hotel Tokyo, 2-2-1 Yaesu, Chuo-ku, Tokyo, Tokyo

  • Michelin 1 Star (2024-2026, three consecutive years)

Menu

Dishes

  • 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)
  • Carne alla Romito — Main meat course reflecting the essential simplicity of Romito's three-star cooking philosophy.
  • Piccola Pasticceria — Italian-style piccola pasticceria to close the meal.
  • Sorbetti e Gelati (2500) — Sorbets and ice cream / シャーベットとアイスクリーム
  • Terrina di bieta, patate e limone (6500) — Chard, potato and lemon terrine (VG) (GF) (DF)
  • Vitello tonnato (6500) — Milk fed veal with tuna sauce (GF) (DF)
  • Spaghetti e pomodoro (4000) — Spaghetti with Niko Romito signature tomato sauce (DF) (VG)
  • Spaghetti alle vongole, cime di rapa e bottarga (8500) — Spaghetti with hamaguri clams, nanohana and mullet roe bottarga (DF)

Tasting Menu

  • 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
  • 9-Course Tasting Menu (1150)
  • 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
  • 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
  • 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.

The Experience

With an urban view and with garden or terrace dining. The meal is structured around a tasting menu and à la carte dining.

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