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"Reco par Juan Manuel Barrientos"
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"$$$ Chef Luca Fantin’s artful interpretations of Italian classics are made exclusively with produce from Japan, but "the flavors are completely Italian," he says. "I don’t put shoyu (soy sauce) on my pasta or use yuzu (Japanese citrus) on anything. I’m not interested in making fusion." His cooking is focused and precise. A single raviolo filled with smoked burrata broth and topped with caviar from Miyazaki Prefecture is a silky, luxurious mouthful. There is showmanship in the deconstructed minestrone soup, a clear broth adorned with gem-toned root vegetable marbles, while simplicity is the key to the fresh pasta and sea urchin, finished with lemon and colatura di alici. / Tell us about your first impressions when you arrived. You’ll feel posh just stepping foot into Il Ristorante - Luca Fantin, a sleek black-and-gold space that's everything you’d expect from Italian style magnate Bulgari. Spaciously placed tables sit below a soaring ceiling and towering windows overlook the glitzy Ginza district, nine floors below. What was the crowd like? Well-heeled Tokyoites come here year-round for the rich, avant-garde Italian food, but in the warmer months, they flock to the rooftop terrace for aperitivi and live jazz. What should we be drinking? The wine list is a tome showcasing bottles from Italy—we recommend starting with a glass of Franciacorta Bellavista. Main event: the food. Give us the lowdown—especially what not to miss. Chef Luca Fantin’s artful interpretations of Italian classics are made exclusively with produce from Japan, but “the flavors are completely Italian," he says. "I don’t put shoyu (soy sauce) on my pasta or use yuzu (Japanese citrus) on anything. I’m not interested in making fusion." His cooking is focused and precise. A single raviolo filled with smoked burrata broth and topped with caviar from Miyazaki Prefecture is a silky, luxurious mouthful. There is showmanship in the deconstructed minestrone soup, a clear broth adorned with gem-toned root vegetable marbles, while simplicity is the key to the fresh pasta and sea urchin, finished with lemon and colatura di alici. And how did the front-of-house folks treat you? The staff, perfectly coiffed and dressed in black suits, glide around the room gracefully. Service is polished and professional but wonderfully welcoming."
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"#73 2021 Top50 Best Restaurants (Asia #54) #107 2019 Top50 Best Restaurants"
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"Johannes Huebl -Best in the world"
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"1 étoile Michelin.107 ème 50 best. 18 ème 50 best Asia. Italien. Chef : Luca Fantin."
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"Alexandre Arnault - Uni Pasta"
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"Resto italien recommandé par Redzepi"
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"50 best (51 a 100 de 2019)"
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"Luca Fantin-tour ginza. Calamar"
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