Found in the heart of Tokyo’s fashion district, Bulgari Il Ristorante Tokyo is hidden in plain sight within an impressive city building. Commanding views over the city, the restaurant presents guests with traditional Italian cuisine blended with the same contemporary edge that presides over Tokyo itself; with only a window between them, Italy meets Tokyo and transforms into delicate and delicious culinary delights on your plate.
Head chef of this restaurant is young Luca Fantin, who prides himself in creating passionate and innovative dishes using both taste and aesthetics to delight his guests. He draws incredible flavours from seasonal produce in order to design and create dishes that you will never forget.
The interior of the restaurant reflects the informal but sophisticated atmosphere; contemporary in design, the restaurant features touches from both its Japanese and Italian heritage. The restaurant also establishes an earthy theme, reflecting the fresh and seasonal produce used to create the refined dishes. Harmonious colours and innovative creativity fill the room with the sense of expertise and knowledge; as a guest you feel as though you’re safe in the hands of the restaurants impressive chefs.
We began our meal seated at the chefs table and were presented with a number of off-menu appetisers. Reflecting both their Italian and Japanese roots, the dishes were creative and innovative and included three types of delicious pork scratching served in a bed of herbs as well as creative bites served over dry ice at the table. This wonderful experience was made even more special with the addition of a Champagne aperitif, Giulio Ferrari riserva del fondatore 2000.
As we moved into the main restaurant we were blown away by the stunning design. High ceilings, floor to ceiling windows and unrestricted views of the city were the perfect start and accompaniment to our tasting menu. Beginning with a dish of vegetables served with a delicate parmesan cheese cream, our starter reflected the chefs wish to demonstrate the elegance of contemporary Italian cuisine.
Next on our tasting menu was a light dish of scampi served in a coral sauce. Filled with the flavours of the sea, our fish dish certainly did not disappoint and brought new meaning to the term ‘fish course’. This delightful dish was also served with a glass of Quintodecimo Exultet fiano di Avellino 2010.
Next we were served a dish of Tagliolini pasta with fish eggs. This thin and delicate pasta was served with a light and thin sauce to complement the texture which also allowed for the subtle flavour of the fish eggs to shine through. This was followed by a dish of risotto with sausage and turnip. Far from a traditional Italian risotto, the dish was light and fluffy, beautifully prepared and the perfect blend of strong flavours. This dish was also served with a glass of Roberto Voerzio chardonnay 1999. Following the risotto, our final fish dish was a selection of fish was served with capers and olives, allowing the fish to command the plate.
“This passion, flair and creative edge flows through the restaurant and is expressed through every dish he invents. We were thoroughly impressed by the young chef’s passion for food.”
Served with a glass of Elio Altare Barolo 2001, our next course was a dish of wild duck served with carrots. Simple in description but complex in design, the dish demonstrated the creativity and innovation of the chef. The duck was cooked and presented beautifully with a delicate sauce and the carrots were prepared in a variety of ways.
For an off-menu pre-dessert we were served a block of ice, 7 or 8 inches in height, containing a test tube of beautiful berry juice. This was the highlight of our meal and demonstrated the young chef’s passion for creative cooking. This dessert was followed by another creative dish entitled ‘Surprise’. Featuring the delicious combination of mascarpone and saffron, the dessert features a number of deceptive elements such as an ‘egg’ created from the mascarpone. The effort and time that has gone into this dish as well as the precision and attention to detail is reflected in the presentation and stunning flavour of the food. This dish was also complemented by a glass of sweet Palazzone muffa nobilis 2007.
Luca Fantin’s philosophy of to create seasonal dishes with a unique edge is demonstrated through his delicate cooking a presentation. He clearly concerns himself with the qualities of every ingredient used, being careful to show each ingredient off to its full potential. This passion, flair and creative edge flows through the restaurant and is expressed through every dish he invents. We were thoroughly impressed by the young chef’s passion for food.
The Bill: £110 per head
