At Bvlgari Il Ristorante Luca Fantin in Tokyo, Chef Luca Fantin serves exquisite Italian fare with local Japanese ingredients, creating a luxurious dining experience that's both refined and seasonal.
"Set in an Italian garden, indulge in the sophisticated elegance." - The MICHELIN Guide
"Luca Fantin is a seeker after Japanese ingredients. He finds ones that bring forth his creativity and interprets them according to his Italian roots. Sea urchin pasta, entwined in a seafood sauce, expresses the bounty of the ocean. The panache of the service staff as they ladle out sauces and soups, desserts arriving on wagons: all are exuberant in presentation. Refined cuisine, gracious service and harmonious interior are all steeped in the elegance of BVLGARI." - Michelin Inspector
"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." - Melinda Joe
"Rank: #73 "Luca Fantin cooks up a storm of Italian wonders on the ninth floor of Tokyo’s Ginza Tower. A true acolyte to the seasons, Fantin’s menu sports spaghetti with sea urchin and lettuce during the summer months, then Hokkaido venison with salsify during the winter – two of many cyclical annual plays."
