Gucci Osteria da Massimo Bottura

Must-Try Dishes in Tokyo, According to MICHELIN Guide Inspectors

"Okinawa is the inspiration for this tarte Tatin. ‘Butterfly’ chips alight on this work of art, drawn by the aromas of singed meringue and pineapple drenched in the Okinawa sun. A summer dessert rich with the fragrance and sweetness of fruit." - The MICHELIN Guide

A Renewed Wave of Italian-Japanese Fusion in Tokyo's Culinary Scene

"A Michelin-starred restaurant located in the Ginza district of Tokyo, offering haute-itameshi cuisine. Known for its grilled ayu sweetfish with lardo-infused fennel sauce."

"A collaboration between two great Italian exports: fashion and fine dining. Gucci Osteria, a worldwide series of Italian contemporary restaurants, began with a handshake between a Florentine fashion creator and a celebrated chef from Modena. The result is a fusion between the magical world of Gucci, with its trademark green, and the avant-garde sensibilities of Massimo Bottura, a playful yet elegant cuisine that is always on the cutting edge of the times." - Michelin Inspector

39 Best Restaurants in Tokyo Right Now | Condé Nast Traveler

"There's a whiff of Alice in Wonderland at the Tokyo outpost of Gucci Osteria da Massimo Bottura. The elevator opens onto a light-filled space, with a trellised, open-air terrace preceding the main dining area. Tall banquettes upholstered in peacock-colored velvet complement the hand-painted flooring and floral-patterned Girnori teacups. The atmosphere conjures a high-Renaissance Florentine fantasy, replete with marble tabletops and boiserie carved wood paneling embellished with lines of poetry penned by Lorenzo de Medici. A protege of three-Michelin-starred chef Massimo Bottura, chef Antonio Iacoviello takes diners on an edible journey centered on his native Italy. He filters elements of Italian and Japanese food culture through the culinary kaleidoscope of his mind, resulting in boundary-pushing fusions like a tangle of thinly sliced bonito and cucumber "spaghetti" atop a sauce of olives, capers, and parsley, concealed beneath a cloud of bagna cauda foam; or tender bites of abalone dotted with arugula sauce and sudachi citrus jelly, served with smoked cheese and caviar on crispy piadina flatbreads." - Melinda Joe

422 restaurants, including 2 new Two Starred establishments, spotlighted in the MICHELIN Guide Tokyo 2023

"Representing contemporary Italian cuisine, Gucci Osteria da Massimo Bottura Tokyo cooks with niche Japanese ingredients and draws inspiration from local techniques and recipes." - MICHELIN Guide Asia