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Greetings
II.
Introduction The Project “Italian Hospitality” and the Italian Chambers of Commerce abroad
III.
The Italian Chamber of Commerce in Japan - Certified Italian Restaurants
IV.
Certified Italian Restaurants in China
V.
Certified Italian Restaurants in Korea
崌崧嵒崊嵃崡崼崧嵒崮崋嵤বੳ嵆嵤崗 崔崌崱崾崫崗嵣ਏ I.
ቂቇ
II.
ધ 崌崧嵒崊嵃崡崼崧嵒崮崋嵤崿嵕崠崏崗崰峒ਗব崌崧嵒崊ૹੵভ৮ਚ
III.
ম – মব峘ਏ মবੳ嵔崡崰嵑嵛
IV.
রব – রযড়ુਮব峘ਏ রবੳ嵔崡崰嵑嵛
V.
ব – পড়ব峘ਏ বੳ嵔崡崰嵑嵛
Message from the President of Unioncamere Ferruccio Dardanello
Dear Readers, While addressing this greeting, I would like to applaud the initiative of the Italian Chambers of Commerce of China, Korea and Japan which publish this guidebook dedicated to Italian restaurants in these three countries above, certified for the “Italian Hospitality�, which contextualizes within the scope of the international event Expo Milano 2015. This publication, being issued in company with the inauguration of this event of Milan whose theme is alimentation and nutrition, fits very well in its context. Indeed, the intention of Expo Milano 2015 is open a global discussion that would come up with answers on the necessity to ensure healthy, safe and sufficient food for the population of the entire planet. Italy has a lot to say and propose in this respect and I do not think I accuse of immodesty assuring the excellence of Italian gastronomy and agribusiness, and the fruit of centuries of tradition and culture that has been handed down through the generations of our country is recognized as a primary international level by now. For this reason, I would like to appreciate about 1,500 Italian restaurants certified for the "Italian Hospitality in the World", which is certainly a good part of the success of Italian cuisine in the 59 countries where they operate, including China, Korea and Japan who dedicate this guidebook. I would like to encourage everyone to visit Expo Milano 2015 where can taste all the traditional culinary of the countries participated including Italians of course, and if possible, I would also like to commend all to extend the visit to other places in Italy and try each city’s traditional culinary and characteristics from others. This extreme diversity just makes Italian cuisine. I invite all readers to approach the Italian gastronomy in three countries as well whose Chambers of Commerce wanted to promote certified Italian restaurants, I am sure that the expectation of each person will not be disappointed. President of Unioncamere Ferruccio Dardanello
ૹੵভ৮ਚ৴়ভ峘ভ୍岵峳峘ቂቇ 崽崏嵓崫崩嵏嵣崨嵓崨崵崫嵕
峢
ব峔প崌嵁嵛崰峑岬峵嵇嵑崶ਐڱڭڬڮ峘৫ಈ峼峕峁峐岝3岵ব峘岥崌崧嵒崊嵃崡崼崧嵒崮崋―岦 ੳ崌崧嵒崊嵛嵔崡崰嵑嵛峘ਁૄ崔崌崱崾崫崗峘ষ峕ৡ岿島峉র岝岝ధ峝峕崌崧嵒崊ૹ ੵভ৮ਚ峕එോ峼ᑛ岼峵峒ુ峕岝ଞႃ岾ঢ়ੱ峼岴ఞ峅ຘ岮峐岮峵峕ප峘ਔ峼峫峐岾 ቂቇண峁岼峨峃岞 嵇嵑崶ਐ2015峘ਏ峔৯峙岝ૉ峕ோ峃峵৸峐峘যر峕ৌ峁岝೨峑৸岵峎ిજ峔 ୫হ峼 ৳ 峃峵ਏਙ峕峎岮峐৮峃峵ਃভ峼峎হ峑峃岞ਊ崔崌崱崾崫崗峙ਫ峕岥୫岦岥౭ു岦峼 崮嵤嵆峕ൕ岼峐岮峵嵇嵑崶ਐ2015峘ઍ峕ป峍峐ౣૐ岿島峨峁峉岞 岽峘崮嵤嵆峕岷়岰ৎ岝崌崧嵒崊岵峳峙శଞ峕岹峘੧峮岶লਟ峵峬峘峒ਦ峂峐岮峨峃岞崌崧 嵒崊峘୫峮ਓ峘ಞอ峳峁岿岝ଽ岹ຳ岵峳峹峴ഄఴ峕ཪ峳島峉୫ધ৲峙বଳਡ岵峳峬 ਈৈ峘嵔嵁嵓峕થ峵峒ਦ峂峐岮峨峃岞 峇峘ਔ峕岴岮峐峬岝岥崌崧嵒崊嵃崡崼崧嵒崮崋―বੳ嵆嵤崗岦峘ੳ峼ਭ岻峐岮峵1,500峕峬 峠嵔崡崰嵑嵛峕ප峘ਔ峼峁峉岮峒ઓ岮峨峃岞ڵڱ岵ব峑৫峁峐岮峵৸峐峘嵔崡崰嵑嵛峙ಞอ峳 峁岮崌崧嵒崊୫ધ৲峼ਠ峁峐岮峨峃岞峇峘র峘রব岝ব峇峁峐ম峕岻峐岽峘崔崌崱崾崫崗峙 岿島峨峁峉岞 峼嵇嵑崶ਐڱڭڬڮ峢岴ഃ岷峃峵峒ુ峕岝崌崧嵒崊峮峇峘লனব峘୫ધ৲峕ඡ島岝峹峍 峐ຘ岷岝峇峁峐ৎ峘岬峵্峙崌崧嵒崊ব峘峕ଌ峼ಇ峚峁峐ৣ岿岮岞্峕峇島峈島峘 ଁ峘岶岬峴岝ர峔୫ધ৲岶岬峴峨峃岞岽峘崸嵑崐崮崋嵤峕୕峽峊ਙ岽峇岶崌崧嵒崊મ৶ 峼ਠ峁峐岮峨峃岞 岽峘崔崌崱崾崫崗峼ু峕峍峉峕岝崌崧嵒崊ૹੵভ৮ਚ岶ੳ嵔崡崰嵑嵛峘ਜ਼峼નয়峁峉崌崧嵒 崊મ৶峘ৄ峼岴൭峫ಱ峁峨峃岞峼ଌ岿峅峵岽峒峙ୀ岮岬峴峨峅峽岞
崽崏嵓崫崩嵏嵣崨嵓崨崵崫嵕 ૹੵভ৮ਚ৴়ভ ভ୍
Message from the Ambassador of Italy to Japan H.E. Domenico Giorgi
Italy and Japan share a long tradition of attention to food and dining. Both the Italian and Japanese traditional diets – “Dieta Mediterranea” and “Washoku” have been internationally recognized as UNESCO world heritage. Given the common attention to ingredients, to their quality and freshness, they have played a crucial role in granting the longevity of their respective populations. Starting from the awareness on the importance of a balanced and healthy nutrition, Japanese consumers have proved to appreciate the quality of Italian products in this sector, as confirmed by the trend of Italian exports to this market which have grown by over 15% in 2014 compared to the previous year. Ongoing trade negotiations between the EU and Japan will certainly allow, also in the agricultural sector, an even stronger performance of Italian products. Furthermore, we believe that recent Japanese choices which aim at recognizing and certifying the top quality of products through a system of geographical indications, will improve our common understanding on these important themes and will raise awareness of the general public on food choices. For this reason, the initiative of ‘Ospitalità italiana’ - even in a country as Japan where our food and our restaurants enjoy a wide popularity - is certainly important for the promotion of Italian food culture, representing an important reference for many Japanese consumers: it is a guarantee of quality. As a confirmation of the high appreciation of the Japanese modern society to Italian foods, in a country where the number of Italian restaurants is incredibly high, certified restaurants in this guide will account this year for the highest number in the Region (reaching the number of 49). This publication on the year of the Milano “EXPO 2015. Feeding the Planet. Energy for Life” is certainly timing. International attention to the themes of nutrition and healthy diets, fight against food waste and malnutrition is growing constantly and I am sure these topics are of the utmost interest for Japan. I hope that Japanese people, who since many years select Italy as their first travel destination outside Asia, will take advantage of this opportunity to visit our country, and discover all the variety and the opportunities that not only Milan but larger part of Italy overall with its smaller and not-mainstream realities can offer. I am confident that these initiatives will help boosting the Italian presence on the Japanese market, the reputation of its culinary culture and its exports in the agrifood sector. The Ambassador of Italy to Japan H. E. Domenico Giorgi
崌崧嵒崊পઞ岝岵峳峘ቂቇ 崱嵉崳崛嵣崠嵏嵓崠దৣ
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崌崧嵒崊পઞ岝崱嵉崳崛嵣崠嵏嵓崠
Italian Hospitality, Italian Restaurants around the World 1. Preamble Italian cuisine is the result of a centuries-old historical process of Italian society, always leading to significant moments of human civilization. For an innate inclination to the attention of the Italians to human relationships and the quality of life, the culture of the table has become in the course of time the symbol of hospitality and welcome, the food has taken on a value like art and music. For these reasons, the Italian food should be considered a contribution to the heritage of humanity and should be defended and protected from adulteration and falsification to preserve its history, culture, quality and authenticity. With this in mind Unioncamere, on the basis of the experience of the brand "Italian Hospitality" carried out with the operational support of IS.NA.RT (National Institute for Research on Tourism - A company owned by Chambers of Commerce), promoted the project " ITALIAN HOSPITALITY, ITALIAN RESTAURANTS IN THE WORLD " addressed to all the Italian restaurants abroad, ensuring compliance with quality standards typical of Italian hospitality. The aims of the project are: to develop and promote the traditions of Italian food products and upgrade the culture of Italian food and wine; to enhance the image of Italian restaurants abroad that guarantee respect of the quality standards of Italian hospitality; to create an international network, providing for the realisation of promotional events of Italian productive excellence. 2. Guidelines The guidelines consist of the following 10 rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Identity and Italian Distinctiveness Reception Mise en Place Kitchen Menu Gourmet Offer Wine List Extra Virgin Olive Oil Experience and Competence PDO and PGI Products
Each rule is divided into specific requirements that are described below. 3. Verification of the requirements The verification of the requirements is carried out through interviews, desk reviews of operating procedures used to verify the performance of activities, inspection visits in different areas of the restaurant. In relation to the degree of satisfaction of the requirement, a score is given. The sum of the scores obtained for each requirement determines the level of hospitality in the restaurant. Successful completion of a minimum level of points determines the success of the evaluation and release of the brand. There are five requirements defined KO, which if not satisfied may lead to the non granting, suspension or withdrawal of the brand. 4. The certificate The certificate is the document that is issued to the restaurant that has successfully passed the evaluation.
਼ੀর峘崌崧嵒崊嵃崡崼崧嵒崮崋岝崌崧嵒崊嵛嵔崡崰嵑嵛 ڭ. 崌崧嵒崊峕峎岮峐અ岲峐峩島峚岝ਯ岹峘峬峘岶ઓ岮岵峠峘峑峙峔岮峑峁峱岰岵岞ધ৲峘௹岵岿峮௯ବ峘峁岿岝峇峁峐岽峘ব峼્ඉ峏岻峵 ඣ୫岞ഄఴ嵣ଁ嵣বଅ峘౩峩岵峳峔峵ব岝崌崧嵒崊岞岽峘ব峼ஹ峴岝峲峴௹岵峕峃峵岽峒峙岝ಞอ峳峁岮岽峒峑峙峔岮峑峁峱岰岵岞 岽峘峲岰峔અ岲岵峳ে峨島峉峘岶岝崌崧嵒崊મ৶峘岥峘ఒপઞ岦峒峁峐അੳ峃峵岝崌崧嵒崊嵃崡崼崧嵒崮崋বੳ (“Ospitalità Italiana, ristoranti italiani nel mondo”̪ਰৣ岝MOI)峑峃岞 岽峘崿嵕崠崏崗崰峙岝崌崧嵒崊ૹੵভ৮ਚ৴়ভ岶崌崧嵒崊ব峑ৰ峁峉岣崌崧嵒崊嵃崡崼崧嵒崮崋岤ੳ嵆嵤崗 قMarchio“Ospitalità Italiana”ك岝峝崌崧嵒崊বয়௴嵒崝嵤崩ଢ଼قIS.NA.R.T.ك峘ઈ੍ର峕峲峴ਤன峁峉崿嵕崠崏崗崰峑峃岞 “MOI”峘৯ 嵣崌崧嵒崊峘ଁ୫ષ峝୫ધ৲峘峒യਤ 嵣崌崧嵒崊峘嵃崡崼崧嵒崮崋੦峕ಋ峍峉ସ峘ৈ岮崝嵤崻崡峼峃峵岝崌崧嵒崊મ৶嵔崡崰嵑嵛峘਼ੀ峒യਤ 嵣崌崧嵒崊୫ષ峘ષସ峘ৈ岿峼ઁ岹ཟ峃峵峉峫峘崌嵁嵛崰峘৫ಈ峝ব峔崵崫崰嵗嵤崗峘ਛ
2.崔崌崱嵑崌嵛 MOI ඃ੭峕峙 10 ඨ৯峘੦峼峉峃ਏ岶岬峴峨峃岞 1. 崌崧嵒崊 2. ம 3. 崮嵤崾嵓崣崫崮崋嵛崘 4. 崕崫崩嵛 5. 嵉崳嵍嵤 6. 崌崧嵒崊峘୫౫ 7. 嵗崌嵛嵒崡崰 8. 崐崗崡崰嵑崸嵤崠嵛崒嵒嵤崾崒崌嵓 9. 崌崧嵒崊મ৶峘৽ୡ峒௧ਙ 10. DOP 峝 IGP ୫ષ峘ઞ৷
3. ੳ峘ਖ਼ ੳৱત峘ඃ੭峘峉峫峕峙એ岝ણઍ峼੶ஈ峁峐岬峵છథ峘ল峝嵔崡崰嵑嵛峘௰ਖଳ峕峲峵఼ਡ岶ষ峹島峵岞峇島峳峘఼ਡ 峘়ੑਡਯ岶ਈી嵃崡崼崧嵒崮崋嵔嵁嵓峒峔峵岞ૠ峘ਈ嵔嵁嵓ਰ峼ඃ੭峁峉嵔崡崰嵑嵛峕峙ੳ嵆嵤崗岶ଖ岲峳島峵岞ਏহඨ峙 KO 峒ళ峚島峵ڱඨ৯峕ী岵島岝峬峁峜峒峎峘ඨ৯峑峬ਸ਼ਡ峕岿峔岵峍峉ৃ়峙ੳ嵆嵤崗峼ಲਢলਟ峔岮岞
4. ੳ嵆嵤崗 ੳ嵆嵤崗峙岽島峳峘ଟਪ峼ৢૌ峁峉嵔崡崰嵑嵛峕峘峩岝ষ岿島峵岞
Italian Chambers of Commerce Abroad The Italian Chambers of Commerce Abroad (CCIE) are associations of both Italian and local entrepreneurs and professionals that are officially recognized by the Italian Government in consistence with the law no. 518 of July 1st, 1970. CCIE operate to foster internationalization of Italian companies and to promote “Made in Italy� in the world. Established and developed as a reference point of Italian business community, CCIE have consolidated over time until they are recognized and represented as a strong network, which is an essential part of business community of the countries they operate: about 70% of 25,000 associated companies represent local companies that look for partners for its own business a/o investment in Italy. The activities carried out by CCIE are characterized by: -
a strong skill for comprehension and international market analysis, coming from the knowledge of the countries where they operate and the connection with business community and the local institutions;
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a particular skill for a direct relation with companies, thanks to the nature of entrepreneurial associations working for entrepreneurs;
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a high inclination toward efficient parameters and efficiency, necessary to offer competitive services in the market.
Numbers 80 Chambers in 54 countries 140 support center in the world 25,000 members (70% local firms) 300,000 companies: the business community involved in the activities of CCIE
ਗব崌崧嵒崊ૹੵভ৮ਚ ਗব崌崧嵒崊ૹੵভ৮ਚقCCIEك峙崌崧嵒崊ਿ岵峳 1970 ফ 7 া 1 崌崧嵒崊ુਮব೦১ਸ਼ 518 峕峲峴ੳ૭岿島峉崌崧嵒崊ব 峝岝ୠ峘੫峒੫ੇ峕峲峵੮৬峑峃岞CCIE 峙崌崧嵒崊੫峒ব৲岝”Made 嵣 in嵣 Italy”峘ব峔崿嵕嵊嵤崟嵏嵛峼崝嵅嵤崰 峁 峐岮峨峃岞
崌崧嵒崊峘崻崠崵崡崛嵇嵍崳崮崋峘੦峒峁峐ਝয়岝ன峁峉 CCIE 峙ഄఴ峒峒峬峕ਘಕ峔崵崫崰嵗嵤崗峒峁峐નয়峁峨峁峉岞৸৬峑 25,000 峘ভ ৩੫峘৺ 70%峙বୠ੫峑岬峴岝崻崠崵崡崹嵤崰崲嵤峘嵒崝嵤崩峮崌崧嵒崊峕ৌ峁峐峘ৱ峼ু岶岻峐岮峨峃岞
CCIE峘ણ峙ਰৣ峘્ਙ岵峳؟ ୠ峘ੈভ峮崻崠崵崡崛嵇嵍崳崮崋峒峘৴峼ฌઞ峁岝峇峘ব峘ੴ峕୕峽峊ਘ岮ୠཔ峒ব峔ৃ৹ਪ峘崡崕嵓 ੫ੇ峘ನ峘੮৬峒峁峐岝੫峒峘ઉம峔ঢ়৴ਙ峼峎崡崕嵓 ૨峔্১峼ઞ岮岝ୠ峘ৃ଼ଥ峼峃峵崡崕嵓 崯嵤崧؟ 54崓ব岝80ૹੵভ৮ਚ ਼ੀর峕140峘崝嵅嵤崰崣嵛崧嵤 25,000嵉嵛崸嵤ق70%峙ব峘ୠ੫ك 300,000੫؟CCIE峒ঢ়峹峴峘岬峵崻崠崵崡崛嵇嵍崳崮崋
The Italian Chamber of Commerce in Japan (ICCJ)
The Italian Chamber of Commerce in Japan (ICCJ) is an association of companies and entrepreneurs established in Tokyo in 1972 to help promote commercial exchanges and relations between Italy and Japan. The Chamber was officially recognized by the Italian Ministry of Foreign Trade in 1986. The ICCJ is a member of Assocamerestero (Association of Italian Chambers of Commerce Abroad), taking part in its activities at an institutional level as well as actively entertaining business relations and collaborations with 79 Italian Chambers in 55 Countries. Our main purpose is to promote and develop business relations between Italy and Japan. We regularly organize events and seminars throughout the year providing information, knowledge and hints to help our Members gain a better understanding of both economic environments or enhance their marketing strategy. We provide tailor-made assistance on how to start and develop businesses both in Japan and in Italy through every step of the process: from studying feasibility to identifying the best partner and the most appropriate approach, to a full logistic support within mission organization, creation of partnerships, promotional campaigns and legal assistance. We also provide a business center service located at the ICCJ premises in the heart of the Tokyo business district.
崌崧嵒崊ૹੵভ৮ਚ (ICCJ)
崌崧嵒崊ૹੵভ৮ਚقICCJك峙岝1972ফ岝崌崧嵒崊峒ম峘峑峘ૹઐಔ岝ঢ়બ峘യਤ峼യ峃峉峫峕ূ峑ਝয়岿島峉੫峒 ੫ੇ峘ੈভ峑峃岞岽峘ভ৮ਚ峙1986ফ峕崌崧嵒崊ਗਜ岵峳ਁૄ峕ੳ૭岿島峨峁峉岞 崌崧嵒崊ૹੵভ৮ਚ峙Assocameresteroقਗ崌崧嵒崊ૹੵভ৮ਚੈভك峘৩峑岝ੈভ嵔嵁嵓峘峩峔峳峄岝ா峔崻崠崵崡ঢ় બ峘တཫ峮55崓ব峕峨峉岶峵79峘崌崧嵒崊ૹੵভ৮ਚ峒峘ੈৡ峨峑岝ر峔ણ峕ਸ峁峐岮峨峃岞 எ峉峋峘峔৯峙岝崌崧嵒崊ٕম峘崻崠崵崡ঢ়બ峼တཫ峁岝ன岿峅峵岽峒峑峃岞எ峉峋峙1ফ峼ৢ峁峐岝ভ৩峘৽ੋ૾ய峕ঢ়峃峵 峲峴峲岮৶ੰ峮岝嵆嵤崙崮崋嵛崘ਅറ峘峼岴ু岮峃峵峉峫峕岝ੲਾ峮ੴ岝崺嵛崰峼峃峵峲岰峔崌嵁嵛崰峮崣嵇崲嵤峼峕৫ಈ峁 峐岮峨峃岞 எ峉峋峙ম峒崌崧嵒崊ব峕岴岮峐峓峘峲岰峕崻崠崵崡峼峫岝ன岿峅峐岮岹峘岵岝৸峐峘మ峕岴岻峵ভ৩峕়峹峅峉ରஃ峼ষ峔峍峐岮 峨峃岞峇島峙ৰষ૭ચਙ峘৹ਪ岵峳嵁崡崰崹嵤崰崲嵤峮ਈ峬ిજ峔崊崿嵕嵤崩峘્岝ੌ௶峘হ೧峑峘崽嵓嵕崠崡崮崋崫崗崝嵅嵤崰岝崹 嵤崰崲嵤崟崫崿峘ୗ岝ਲ਼യਤ崕嵋嵛嵂嵤嵛峮১ରஃ峨峑ว峕ந峴峨峃岞峨峉岝எ峉峋峙ূ峘রੱ峕ਜ਼઼峃峵崌崧嵒崊ૹੵভ ৮ਚ峕岴岮峐崻崠崵崡崣嵛崧嵤峒峁峐峘崝嵤崻崡峬岮峉峁峨峃岞
-$3$1嵣মୁ
Trend of food industry in Japan
In recent years, the Italian agro-food industry has experienced a major recovery in imports to Japan, often with a positive trend in the double digits. Compared to Japan in the '90s, consumers are more attentive to new trends, and are able to quickly obtain updates and information on the best products. Additionally, consumers are more attracted to the European lifestyle. Consequently, the consumption of "real" olive oil has grown (about 5000 tons in 1995, 24,000 in 2014, almost five times), as well as that of cheese (about 900 tons in '95, 8,000 in 2014, almost nine times) and wine (about 11 million liters in '95, 41 million in 2014, nearly four times).
Increased knowledge of our products by the Japanese authorities, and the progress of negotiations for a free trade agreement between Europe and Japan (which will reach a conclusion hopefully by the end of this year) hint a change with regard to the toughest import policies. In fact, easing of quarantine measures for Lysteria monocytogenes (a source of several troubles to the import of dairy and processed meat products), as well as of restrictions currently enforced for beef and fresh produce, are also under study by the authorities.
Italian restaurants in Japan (at least 16,000) enjoy an enduring popularity among Japanese consumers, particularly in Tokyo and Osaka, where the diversity in price range and regional/niche offerings is astounding. As for quality, the level of the offer is well aligned to the best international restaurants in the world, thanks to the focus on high quality ingredients and the high level of general and professional education of Japanese chefs.
মব峘崽嵤崱ਓ崰嵔嵛崱 ফ岝崌崧嵒崊୫ષ峘ୟো峙প岷岹ਤன峁峐岴峴岝২ڮرᐈ峘ಊ峼ৄ峅峵ൊ峕岬峵岞 ফ৻峕ૻ峣岝 ા峙ষ峕శଞ峕ส峕峔峍峐岴峴岝嵐嵤嵕崫崹ૄ嵑崌崽崡崧崌嵓峕Ꮇ岷હ岻峳島峐岹峘ੲਾ峼嵁崡崰峔৭උ࿔ 峘峎峒峁峐োু峁峐岮峵岞峇島峕ൣ岮岝nম峘|崒嵒嵤崾崒崌嵓峘ા峙ੜਸ峁 قফ峑峙 W 峊峍峉峘 岶 ফ峕峙 峘 Wك岝崩嵤崢 قফ W 岵峳 ফ Wك岝嵗崌嵛峕岮峉峍峐峙 قফ峘 ⒝岵峳 ⒝峘৺ڰ峘كੜਸ峼੶ஈ峁峐岮峵岞 মૂ峘崌崧嵒崊峘ଲષ峕ৌ峃峵ੴ峘岝峇峁峐嵐嵤嵕崫崹 ম峘ঽനಔੈ )7$ 峘ઐ௱ன قফك峙岝ୟোੁ峘র峑峬ਈ峬প岷峔৲峘ூ峊峷岰岞ৰ岝嵒崡崮嵒崊嵣嵊崶崝崌崰崚崵崡 قଲષୟো岝୫ଲષਸੵ峕ঢ়峹峵ر峔ਖ峕ᇽ岶峵ઌਙ༳ك峕ৌ峃峵ਫ਼Ⴕೈ઼峘ਮ峒ৎ峕岝 ૂਊଂ峘৹ਪ峘峬峒ฟଲષ岝ে୫ષ峕ৌ峃峵峬ਮ岿島峵ৄ峩峊岞 মব峘崌崧嵒崊嵛嵔崡崰嵑嵛峘๘ਯ峙峔岹峒峬 岞মযા峘峑உਘ岮যਞ峼৳峋ਢ岻峐 岮峵岞્峕ূ峮পଚ峑峙ر峔તఝ峒岝્શ峔ୠ峘崝嵤崻崡峔峓ਙ峼ৄ峅峐岮峵岞崿嵕崽崏崫崟嵏崲嵓ઇ 峼ਭ岻峉ময崟崏崽峘崝嵤崻崡峮ৈષସ峔୫౫峕峲峍峐岝嵔崡崰嵑嵛峘嵔嵁嵓峙ಹ峕ৈ岹৳峉島峐岮峵岞
Acqua in Bocca 1-12-22 Nakatomatsuri, Utsunomiya, Tochigi 320-0057, Japan [T] +81-28-624-9766 [F] +81-28-601-7491 [E] acquainbocca.cubo@gmail.com www.facebook.com/acquainbocca.jp Year of establishment: 2008 Opening hours: Lunch 12:00 - 15:00 (L.O. 13:45) Dinner 18:30 - 22:00 (L.O. 20:15) Closed on Friday and on the second Thursday of every month Average cost per person: Lunch 2,500 JPY Dinner 5,000 JPY
Kazutoshi KUBO Kazutoshi Kubo trained at an Italian restaurant in Hiroo, Tokyo, and then flied to Bologna, Italy. In 2008, upon returning to Japan, he opened a traditional Italian restaurant, “Acqua in Bocca”, in Utsunomiya, Tochigi.
The restaurant “Acqua in Bocca” serves you “Italian wine and authentic cuisine with the quality of the local taste of Italy”, focusing mainly on traditional recipes from Tuscany and Emilia-Romagna, with ingredients carefully chosen from all over Japan such as fresh organic vegetables and meat from the local Tochigi area, and high-quality products from Italy.
Specialties: Appetizers: Mixed cold cuts (cut with BELKEL meat slicer) First courses: Tagliatelle with Bolognese sauce / Ravioli / Crespelle Second courses: Charcoal grilled Tosa Aka steak / Peposo (Tuscan black pepper beef stew) / Bollito Misto
崊崗崊嵣崌嵛嵣嵄崫崓 ౡഌরૺມ >7@ >)@ >(@ DFTXDLQERFFD FXER#JPDLO FRP ZZZ IDFHERRN FRP DFTXDLQERFFD MS ৫ফ ফ ৎ 嵑嵛崩 t / 2 崯崋崲嵤 f / 2 ೬ স岝ਸ਼ ڭয岬峉峴峘 嵑嵛崩 崯崋崲嵤
୲৳ ਮส ূ嵣ઁஏ峘崰崡崓嵤崲મ৶峑崌崧嵒崊મ৶峘੦ຊ峼৾峝 峇峘崌崧 嵒崊嵣嵄嵕嵤崳嵋峕ந峵岞 షবڴڬڬڮফ峕ౡഌ峑岝崌崧嵒崊嵗崌嵛峒ଅમ৶ 峘岝崊崗崊嵣崌嵛嵣嵄崫崓峼崒嵤崿嵛峃峵岞
崊崗崊嵣崌嵛嵣嵄崫崓峑峙岝ౡ峘ৗ峔崒嵤崔崳崫崗ཅ峮岝ম৸ ব峘డ৭୫౫峒૾ଙ峘ଐ岮ৈષସ峔崌崧嵒崊୫౫峼৷岮峐岝崰崡崓嵤崲 ପ峒崐嵇嵒崊嵣嵕嵆嵤崳嵋ପ峘મ৶峼রੱ峕崌崧嵒崊嵗崌嵛峒ଅમ৶峼ਠ 峒峹峳峖崗崒嵒崮崋嵤峑峁峐岮峨峃岞
崒崡崡嵉峘ષ ؟ 嵣ে崷嵈嵣崝嵑嵇峘ా়峅 ু峘崡嵑崌崝嵤%(/.(/峑岞 嵣嵄嵕崵嵤崤岞嵑崻崒嵒岞崗嵔崡嵂崫嵔岞嵇崵崡崰嵕嵤崵岞 嵣ଅଯฟ峘ຍౌ൏岷岞嵂嵅嵤崥岞嵄崫嵒嵤崰嵣嵇崡崰岞
AL PONTE TORNARE Nihonbashi Hamacho BUILD 2F, 3-3-1 Hamacho, Nihonbashi, Chuo-ku Tokyo 103-0007, Japan [T] +81-3-3666-4499 [F] +81-3-3666-4498 [E] info@alponte.jp www.alponte.jp Year of establishment: 1990 Opening hours: Lunch 11:30 - 15:00 (13:30 L.O.) Dinner 17:30 - 23:00 (21:30 L.O.) No closing day Average cost per person: 2,500 JPY Lunch Dinner 10,000 JPY
Koji HARA
The owner chef, Koji Hara, set his foot in the world of cuisine at the age of 20 beginning with French cuisine. He then found the deliciousness of Italian cuisine and shifted to study Italian food. His dishes are based on Italian traditional food and bring out the flavor of the raw ingredients.
Italy has four seasons similar to Japan. In our restaurant “Al ponte” you can enjoy seasonal dishes made with fresh ingredients that are carefully selected. We have a prix-fix menu and an à la carte. In “Chef’s Choice”, our chef serves special seasonal dishes according to the customer’s tastes. Our selected wines are imported from all over Italy and match the dishes our chef Koji Hara serves. You can enjoy dishes comfortably in an open and bright atmosphere. We have 28 table seats (we can make seats along the number of guests) and the capacity of about 40 people (in buffetstyle party). Please use our restaurant for any occasion, whether for family parties or business situations. What we really consider crucial is satisfaction from our guests and our commitment to high quality dishes every time. When we see our guests smiling after the dish, we also feel happy. We are welcoming our guests and their smile with the best OMOTENASHI everyday every time.
Specialties:
Carpaccio of the fresh fish Co-cot oven firing of the mussel Toscana vegetable soup “Ribollita” Homemade Ravioli Seasonal vegetable and mushroom sauce Homemade Tagliatelle with cream sauce of gorgonzola cheese Linguine Pescatore Cacciatora of a lamp with bone Spicy grass charcoal fire firing of the fish direct from the field Homemade semolina bread Homemade dessert (wagon service)
ࠕ࡞ࡐࡦ࠹ ূ ٿরఙયমଶଘ 崰嵓崲嵤嵔মଶଘ ) >7@ >)@ >(@ LQIR#DOSRQWH MS ZZZ DOSRQWH MS
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ڭয岬峉峴峘 嵑嵛崩
崌崧嵒崊峕峬ম峕峬ఛ岶岬峴峨峃岞崊嵓嵅嵛崮峙ৗ峔ಞ౫峒லো峕岽
崯崋崲嵤
峊峹峴峎峎岝ஐಒ岝ఛත峼峂峐岮峉峊岻峵મ৶峼峁峐岮峨峃岞 崘嵑嵛崱嵉崳嵍嵤峙崛嵤崡મ৶峒崊嵑崓嵓崰岵峳ଡਛ峁峐岴峴岝્峕|崟崏崽岴 ભ峅崛嵤崡|峙岝岴峕岴峩峼岴ୂ岷峁峎峎岝ఛත峘峁岮୫౫ 峼ઞ峍峉嵉崳嵍嵤峼ر岾੧峁峐岮峨峃岞 嵗崌嵛峙ਉ๒峘મ৶峒峘嵆嵒崊嵤崠嵍峼ቄચ峁峐岮峉峊岻峵峲岰岝崌崧嵒崊 ৸ଅ岵峳డ৭峁峉峬峘峼岾৷ਔ峁峐岮峨峃岞 峙৫ଣ峑峵岮࿇೧ਞ峑岝ਞැ峗峔岹峰峍岹峴峒岴୫হ峼௫峁峽峑 岮峉峊岻峨峃岞崮嵤崾嵓ఆ峙 ఆ峑岝岾যਯ峕়峹峅峐崮嵤崾嵓峼ੌ峩় 峹峅峨峃岞峨峉岝য়୫峘崹嵤崮崋峙 ங২峨峑അ島峨峃岞岾ੇఔ峑峘
岴୫হ峙峬峋峷峽岝岾மୄ峮્શ峔峘岴୫হ峕峬岾ଌ岮峉峊岻峵峲岰
岝ਜ峫峐岮峨峃岞
எ峉峋峙岴岿峨岵峳峘ਦ峼পহ峕峁峐岝峄峍峒峹峳峄峕岮峵岽峒峼ੱ
ෳ岻峉ୗ峴峼峁峐岮峨峃岞岴୫হ峘峘岴峘൚౿峕ඡ島峵岽峒峙岝
எ峉峋峕峒峍峐ౘ峅峔ໍ峑峃岞ফা峼峗峐峨峉岾ਟ岮峉峊岮峉ৎ峕
岝峂൚౿峕岴ভ岮峑岷峵岝ଞ峕ਈৈ峘岴峬峐峔峁峑岴峼岴ಶ岲峁
峐岮峨峃岞
崒崡崡嵉峘ષ
ຂ峘崓嵓崹崫崩嵏
嵈嵤嵓༏峘崛崛崫崰 崒嵤崾嵛൏岷 崰崡崓嵤崲௯ཅ崡嵤崿|嵒嵜崑嵒嵤崧| ঽੇଲ嵑崻崒嵒 ఛත峘ཅ峒崕崶崛峘崥嵤崡 ঽੇଲ崧嵒崊崮崫嵔 崜嵓崜嵛崦嵤嵑崩嵤崢峘崗嵒嵤嵈崥嵤崡
嵒嵛崘崌嵤崵 嵂崡崓崰嵤嵔
હ岷ᐺၗ峘崓崩嵋崰嵤嵑
ਓઉଛ 岴ຂ峘ಘൃຍౌ൏ ঽੇଲ崣嵊嵒崲崹嵛 嵗崜嵛崝嵤崻崡峘ঽੇଲ崯崞嵤崰
ANTICA OSTERIA DEL PONTE Marunouchi Building 36F, 2-4-1 Marunouchi, Chiyoda-ku, Tokyo 100-0005, Japan [T] +81-3-5220-4686 [F] +81-3-5220-4688 [E] antica@miyoshi-grp.com www.anticaosteriadelponte.jp Year of establishment: 2002 Opening hours: Lunch 11:30 – 14:00 (L.O.) Dinner 17:30 – 21:00 (L.O.) Closed according to the Marunouchi Building schedule Average cost per person: Lunch 10,000 JPY Dinner 20,000 JPY
Stefano DAL MORO Stefano Dal Moro, from the Friuli Venezia Giulia region, gained his culinary experience at Michelin 3-star restaurants such as Angelo Paracucchi, Al Sorriso, Ristorante Dal Pescatore Harry’s Bar. Following this, he worked at Antica Osteria del Ponte in Milan, and was then appointed as the executive chef for their Tokyo branch.
Antica Osteria del Ponte in Milan received 3 Michelin stars in 1990, making it the second restaurant in Italy to receive this recognition. Our restaurant in Milan is located in a small village 25km west of Milan, around a one-hour drive from the city center. Our restaurant name means “An old inn at the foot of a bridge”; our aim was to convey an image of the picturesque countryside of Lombardia. In fact, this image exists in reality. At the foot of the Naviglio Grande stone bridge, an old inn from the 1600s was bought and renovated by the founder of our restaurant, renowned chef Ezio Santin, in 1976. His impeccable dishes gathered the attention of the Michelin guide in 1990, and the restaurant was awarded 3 Michelin stars. The Tokyo branch, located on the top floor of the Marunouchi building, consists of a main dining room, along with 2 private rooms for special events. We have specially designed the restaurant to emulate the Milan restaurant, and we strive to provide the same cuisine and service as well.
Specialties: Terrinne of fois gras of Vendéen duck Antica Osteria Del Ponte style
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崡崮崽崉崶嵣崨嵓嵣嵊嵤嵕 ূ ഁ૽મ৶শ 崽嵒崎嵒嵣嵜崏崵崬崋崊嵣崠嵍嵤嵒崊ে峨島岞岥崊嵛崠崏嵕嵣崹嵑崗崫崕岦岥崊嵓嵣崥嵒 嵤崦岦岥崨嵓嵣嵂崡崓崰嵤嵔岦岥崷嵒嵤崢崸嵤岦ಉ峘嵇崟嵍嵑嵛ਕ崬య峕岹嵒崡崰 嵑嵛崮峑峘৽ୡ峼৽峐岝岥崊嵛崮崋崓嵣崒崡崮嵒崊嵣崯嵓嵣嵅嵛崮嵇嵑崶岦峕峐ଢ⃒଼
ڭয岬峉峴峘
峼峩岝ਠ崊嵛崮崋崓嵣崒崡崮嵒崊嵣崯嵓嵣嵅嵛崮ূ峘મ৶শ峕岞峇
嵑嵛崩
峘௹୕峔৽ୡ岝ੴೀ峘岹岥崊嵛崮崋崓嵣崒崡崮嵒崊嵣崯嵓嵣嵅嵛崮岦峼峓岰峈
崯崋崲嵤
ع
岾ୄ岹峊岿岮岞
ڬڵڵڭফ崌崧嵒崊峑ڮ৯峕ਕ崫య峼ඃ੭峁峉嵇嵑崶岵峳ਧ峢৺ NP岝峑ڭৎ峥峓峘৵岿峔੨峕岥崊嵛崮崋崓嵣崒崡崮嵒崊嵣崯嵓嵣嵅嵛 崮岦嵇嵑崶峙岬峴峨峃岞 মୁ峕峃峒nଶ峘峉峬峒峕য়峎ଽ岮|峒岮岰ਔ峑嵕嵛崸嵓崯崋崊 ્થ峘峁岮িୱ௯ବ峘র岝峇峘峘ৢ峴岝崲嵜崋嵒崒嵣崘嵑嵛崯ઈఖ峘 લଶ峘峉峬峒峕ᕧ峽峑岮峵 ফ৻峕૦峐峳島峉ଽ岮峼େ岮峴 ఊ岝ଠྜમ৶য崐崬崋崒嵣崝嵛崮崋嵛岶ঽী峘峼৫岮峉峘岶 ফ岞 ೀ峘ஆ峔મ৶岶௬ਖ਼峼ళ峽峑岝 ফ୫௬岣嵇崟嵍嵑嵛岤 岶崌崧嵒崊峑ڮ৯峕ਕ崬య峘௬峼ଖ岲峨峁峉岞 ূ峙ீ崻嵓峘ਈమ岝ূ峼峑岷峵嵉崌嵛崨崌崳嵛崘峒ڮ峎峘 ಉ岝ম峘岝࿇೧ਞ峼 ਐ崕嵕島峉ূீ峘峕ෑৰ峕ગਠಱ 峁峨峁峉岞
崒崡崡嵉峘ષ؟ 嵣崽嵑嵛崡 嵜崉嵛崯峘崽崑崊崘嵑崮嵒嵤崴 崊嵛崮崋崓嵣崒崡崮嵒崊嵣崯嵓嵣嵅嵛崮 崡崧崌嵓
Armani Ristorante ARMANI GINZA TOWER 5-5-4 Ginza, Chuo-ku, Tokyo 104-0061, Japan [T] +81-3-6274-7005 [E] armaniristorante@giorgioarmani.co.jp www.armani-ristorante.jp Year of establishment: 2007 Opening hours: Lunch 11:30 - 14:00 (L.O.) Dinner 18:00 - 21:30 (L.O.) Sunday and Holidays 21:00 (L.O.) Average cost per person: Lunch 4,500 JPY Dinner 10,000 JPY
Chef Francesco Mazzi Francesco culinary philosophy is clear: freshness and integrity are the keys to his creations, and this belief ensures that guests continue to return again and again to enjoy the Armani Ristorante experience.
Armani Ristorante Overlooking the Ginza district from its windows, Armani Ristorante offers an ideal location for both private and business occasion. Giorgio Armani chose bamboo in his design for its delicate, yet strong nature which he believes beautifully reflects the character of Japan. Everything you see at this restaurant is designed by the exquisite tastes of Massimilano and Doriana Fuksas. Celebrating the harvest, we serve seasonal ingredients in the freshest way. Our menu was created hoping that our guests will appreciate our passion. If you go up the crystal stairs from the restaurant, you will find the wine lounge, settled in a fabulous wine cellar, from where you can enjoy the beautiful view of Ginza. The restaurant accommodates a maximum of 76 guests and offers 2 private rooms, Giorgio and Emporio. Armani Ristorante is also the ideal location for private parties.
Specialties: -Beetroot cured Yellowtail Carpaccio䚈 -Porcini Filled Lamb Chop, Chestnuts Polenta -Seabass, Black Olive Salt Crust, Bagna Cauda䚈 -Squid Ink Tagliolini ‘Carbonara’, Sea Urchin Bottarga
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フランチェスコ マッツィ (エグゼクティヴ・シェフ)
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フランチェスコが作り出す料理は、「ジョルジオ・アルマー ニの哲学」と共に
嵑嵛崩 / 2 崮崁 崋崲嵤 / 2 嵣໑ / 2 ڭয岬峉峴峘
「新鮮さ」と「完璧さ」を表現することにあります。アルマーニリストランテでは 味でアルマーニをご 体験いただけます。 アルマーニ リストランテ アルマーニ リストランテは、銀座の晴海通り、中央通を見 渡せる最高のロ ケーションにあり、プライベートでもビジネスでも様々なロケーションに最適 です。 アルマーニリストランテは、アルマーニ銀座タワーの 10 階 に位置して います。このタワーを設計する際に、ジョルジ オ・アルマーニは繊細さと強さを 持つ日本の美しさを表現す る「バンブー/竹」をビルやインテリアデザインのモ チーフ に選びました。リストランテのあらゆる個所にも、建築家ド リアーナ& マッシミリアーノ・フクサスによる絶妙なテイス トによってバンブーモチーフがデ ザインされています。リス トランテは、座席数 106、個室は 2 部屋ご用意 があり、プライベートのパーティーにも対応できます。 季節毎の収穫を祝うかのように、季節の素材は新鮮さを活かし、作り手の 情熱を込めたイタリア料理の数々をご堪能いただけます。アルマーニ氏の 好むプレートで構成するセットメニューも人気のコースとなっています。本場 イタリアを楽しんでいただくために、イタリアからアルマーニ社製の水も輸入 してサーブしております。 また、リストランテの上階には、ワインラウンジがあります。ワインセラーには、 イタリアが誇る最高級のワインを取り揃えています。 オススメの一品: -ビーツでマリネしたカンパチのカルパッチョ -ポルチーニを詰めた骨付き仔羊ロース肉のロースト 栗粉のポレンタと共に -ヒラスズキの塩釜焼き,旬野菜のバーニャカウダ -イカ墨を練りこんだタリオリーニのカルボナーラ ウニとカラスミ添え
BARABABAO Ginza Trecious 9F Ginza 2-6-5, Chuo-ku, Tokyo 104-0061, Japan [T] +81-3-3535-7722 [F] +81-3-3535-2277 [E] barababao@miki-international.co.jp r.gnavi.co.jp/e802701/
Year of establishment: 2010 Opening hours: Mon to Fri 11:30 - 15:30 / 17:30 - 23:00 Sat, Sun & Holidays 11:30 - 23:00 Closed on Jan.1st Average cost per person: Lunch 1,200 JPY Dinner 4,000 JPY
Koji TANIKAWA & Daisuke YAMAZAKI Koji Tanikawa has been the manager of BARABABAO since its establishment, initially serving as a waiter for over 25 years. Daisuke Yamazaki is a young star amongst Italian chefs and Champion of the 2011 Grand Cooking Contest. They both learned the authentic style of serving, along with the ability to recreate traditional recipes at “Bacaro” in Venice, Italy. BARABABAO is the authentic reproduction of the “Bacaro” style, which exists in the water capital of Venice since 400 years ago. At “Barababao”, you can enjoy a variety of dining experiences: the standing bar hosts Venetian appetizers and wines, or you can dine in our traditional seating area. You can choose either to casually dine at the bar or experience wonderful Venetian cuisine at a table serenely, or even both like the Venetians do! Wines and many ingredients are directly imported, and all the interior you can see, from the floor tiles to the ceiling wooden beams, are the same as the original Bacaro and imported directly from Venice. The taste of a 400 year tradition and the service by our Bacaro-trained chef and manager have been praised as “More Venice than Venice”, by our Italian customers. You will be amazed with this cost-performance in the heart of Ginza, on the Ginza main street. The prices are also “Venetian style”; at the bar, appetizers start from 100 Yen a piece/scoop, glass wines from 300 Yen, and pastas start from 960 Yen at the table. Join us at Barababao and enjoy “the authentic Venice” experience in Ginza!
Specialties: Salt Cod Spread Linguine with Scampi in Tomato Sauce Homemade Whole Grain Spaghetti Onion and Anchovy Sauce Homemade Cream Sauce Tagliolini with Scallops Squid Ink Risotto Bacaro Style Seafood Stew Red Wine Stewed Beef Cheek with Italian Vegetable Rough-Cut Ice Sorbet of Espresso Coffee with Ice Cream Ice Cream Cake of Cream Cheese and Caramelized Nuts
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崒崡崡嵉峘ષ 峁崨嵑峘嵆嵛崮崓嵤崰 ুশਲഠ峘嵒嵛崘崌崵 崰嵆崰崥嵤崡 ঽੇଲ崻嵤崜嵒 崊嵛崩嵏崻峒ፏ峘崥嵤崡 ᅧয়༏峘崗嵒嵤嵈崥嵤崡 ঽੇଲ崧嵒崒嵒嵤崳 崌崓崡嵇峘嵒崦崫崰 ຂஂ峘Ⴝ峩峘崡嵤崿லয়峐 崸嵤崓嵕௯ ฟ嵃嵃峘嵗崌嵛Ⴝ峩 崐崡崿嵔崫崥峘崘嵑崳嵤崧 崠崏嵑嵤崰岲 崗嵒嵤嵈崩嵤崢峒崿嵑嵒崵峘崣嵇崽嵔崫崱
BVLGARI Il Ristorante Bulgari Ginza Tower 9F, 2-7-12 Ginza, Chuo-ku, Tokyo 104-0061, Japan [T] +81-3-6362-0555 [F] +81-3-6362-0505 [E] tokyo@bulgarihotels.com www.bulgarihotels.com Year of establishment: 2007 Opening hours: Mon to Sat 11:30 – 14:00 / 18:00 – 21:00 Sunday 11:30 – 14:30 Closed on Sunday evening Average cost per person: Lunch 9,000 JPY Dinner 25,000 JPY
Luca FANTIN In 2009 Luca Fantin became Executive Chef of Il Ristorante at the Bulgari Ginza Tower in Tokyo. His style is a contemporary interpretation of traditional Italian cuisine, based on the use of top-quality raw materials that are elaborated with refined techniques and great creativity. Currently, Luca Fantin is the only Italian Chef in Japan with 1 Michelin star since 2011. He was also awarded “Best Italian Chef in the World” from the 2015 edition of the Italian Culinary guide Identità Golose.
Bulgari Il Ristorante offers a contemporary interpretation of the Italian cuisine, in a sophisticated and at the same time informal atmosphere – a temple of fine cuisine that privileges the use of quality seasonal ingredients both imported and local, refined cooking techniques and artful creativity. The experience, innovation and elegance of service are combined with aesthetically harmonious colors and volumes. Our sommelier’s wine list boasts expertly selected vintages and a range of fine champagnes and sparkling wines. Il Ristorante was awarded one star by the prestigious Michelin guide for Tokyo, Yokohama, Shonan 2012, 2013, 2014 and 2015.
Specialties: Raw and cooked vegetables with parmesan sauce. A variety of flowers and seasonal vegetables all separately cooked to highlight their natural flavour and finally matched by a parmesan infusion.
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峘崯崋崲嵤ৎఝ峙೬ ڭয岬峉峴峘 崯崋崲嵤
嵑嵛崩
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崒崡崡嵉峘ષ ر峕৹৶峁峉ഽཅ岝崹嵓嵇崠嵋嵤崶峘崗嵔嵤嵆 ர峘୨ر峒ഽ峘ཅ峼峇島峈島峘ಞ౫峘峼ણ岵峃峲岰峕શر峕৹ ৶峁岝ਈ峕崹嵓嵇崠嵋嵤崶峕峲峴৬৲岿島峉ષ
COVA TOKYO 1F, 1-7-1 Yurakucho, Chiyoda-ku, Tokyo 100-006, Japan [T] +81-3-5223-0008 [F] +81-3-5223-0880 [E] tky@covajapan.com www.covajapan.com
Year of establishment: 2005 Opening hours: Mon to Sat 11:00 - 23:00 Sun and holidays 11:00 - 19:00 Average cost per person: Lunch 1,500 JPY Dinner 8,000 JPY
Antonio COVA In 1817, Antonio Cova, who worked as a travelling chef for Napoleon Bonaparte, opened COVA (originally a confectionery) in Milan, Italy.
COVA in Milan has been a very well-known place among famous people such as Giuseppe Verdi, the great opera writer, Ernest Hemingway and fashion designers. In Marunouchi, Tokyo, you can enjoy classical Italian dishes full of the true Milan spirit. Additionally, you can also delight your palate with Italian chocolate such as Gianduja or Sacher (Sachertorte) and traditional Italian desserts like Panettone.
Specialties:
Cotoletta alla Milanese (Milanese Veal Chop Cutlet)
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໑ ೬ 峔峁 য岬峉峴峘
嵑嵛崩
崯崋崲嵤
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崒崡崡嵉峘ષ 嵣Ń ŦƒƗƒƏƈƗƗƄŃƄƏƏƄŃŰƌƏƄƑƈƖƈŃ હ岷ᐺฟ峘嵇嵑崶௯崓崬嵔崬
Cucina Shige Popeye Building 2-41-16 Ojima, Koto-ku Tokyo 136-0072 Japan [T][F] +81-3-3681-9495 www.cucinashige.com Year of establishment: 2010 Opening hours: Lunch 11:30 – 14:00 Dinner 18:00 – 22:30 (L.O.) Closed on Monday Average cost per person: 7,000 JPY
Shigeyuki ISHIKAWA 1992-1999: Studied culinary arts at an Italian restaurant in Tokyo 1999-2001: Studied Italian cuisine in various regions of Italy (particularly the Marche region) 2001-2008㧦Worked as a chef at an Italian restaurant in Tokyo 2008-2009: Studied Italian cuisine in the Piemonte region 2010: Opened Ristorante Cucina Shige
Our restaurant makes traditional, local Italian dishes with strictly selected, seasonal ingredients. Please enjoy our dishes along with our selection of Italian wines.
Specialties: Penne with mussels in tomato sauce “Marche-style” Roast chicken
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崒崡崡嵉峘ષ ؟ ዘ 嵂嵛崵嵈嵤嵓༏峘崰嵆崰崥嵤崡嵆嵓崙௯ ዘ დ峘嵕嵤崡崰
Dal Segno Kita 22 Higashi 1, Higashi-ku, Sapporo, Hokkaido 065-0022, Japan [T][F] +81-11-722-1808 [E] ciao@ristorante-dalsegno.com www.ristorante-dalsegno.com Year of establishment: 1988 Lunch time 11:30 - 14:30 (L.O) Dinner time 17:30 - 21:30 (L.O) Closed on Year end and New Year holidays Average cost per person: 5,000 JPY
Junji SUZUKI Restaurant “Dal Segno” was opened in 1998 and the chef, Junji Suzuki, has been working for more than 30 years making him a veteran chef. He currently has 2 Italian restaurants in Sapporo, Hokkaido.
“Dal Segno” is located in the northern area of Sapporo. It takes about 15 minutes from Sapporo station by foot. The restaurant is located in a red brick two-storied building; the interior, with white-colored wood patterned walls, will make you feel as if it were an Italian home.
We have a main hall built in wellhole style on the first floor, which are to our guests. In winter, the fire crackling in the fireplace and the smell of burning firewood will make you feel comfortable and warm. At the second floor, we have some rooms you can use as private spaces.
We take particular care about our ingredients. We import ingredients and spices from Italy and our specialties are seasonal vegetables, cheese, wheat, lamb and fresh seafood, all made in Hokkaido.
Our restaurant is the 329th authorized restaurant of “Associazione Verace Pizza Napoletana”. Please make yourself at home with a real Napoli Pizza baked by a wooden kiln and traditional Italian dishes made from local ingredients. We are sure that you will feel like you are in Italy.
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䟊⍞ቑኒኁኗ:
5.08cm (ኜኣ)
7.38cm (ዅነ)
Specialties: Caprese with tomatoes and Neapolitan buffalo mozzarella Homemade sausage made from Hokkaido Berkshire pig Hokkaido Caciocavallo Cheese steak “Real Napoli Pizza” made from buffalo mozzarella Linguine Scoglio with Hokkaido seafood Homemade Spaghetti alla chitarra with black squid ink sauce Fresh pasta made from Hokkaido flour “ Harukirari” with picci Bolognese Grilled Suffolk lamb made in Shiranuka, Hokkaido
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嵑嵛崩 / 2 崯崋崲嵤 / 2 ೬ ؟ ফଜ嵣ফ
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䟊⍞ቑኒኁኗ:
5.08cm (ኜኣ)
7.38cm (ዅነ)
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Elio Locanda Italiana 2-5-2 Kojimachi, Chiyoda-ku, Tokyo 102-0083, Japan T] +81-3-3239-6771 [F] +81-3-5210-5702 [E] info@elio.co.jp www.elio.co.jp Year of establishment: 1996 Opening hours: 11:45 - 14:15 17:45 - 22:15 Closed on Sunday Average cost per person: 5,000 - 10,000 JPY
Elio ORSARA Elio Orsara was born in the picturesque town of Cetraro in the region of Calabria, on the southern tip of the Italian peninsula. This was the setting of the locanda of Luigina, Elio’s grandmother, a wonderful chef who cooked for her guests just like a mother preparing food for her own family.
The flavour of Grandma Luigina’s cooking in Calabria and her hospitality: these twin elements form the foundation of Elio’s cuisine. One cannot exist without the other. In the Japan of today many people from around the world have found, and keep coming back to, their own home away from home: Elio Locanda. Restaurateur Elio and his staff feel a certain frisson, and their confidence goes up a notch, whenever customers say, "Yes, this is the taste of home!" Just like in Grandma Luigina’s locanda, there are a couple of stone steps and a heavy wooden door at the entrance to Elio Locanda in Kojimachi.䚈 As soon as you step in, you almost instantly feel like you’re somewhere in Italy. Elio Locanda aims not only to satisfy your appetite, but also to have you meet people here who will warm your heart.䚈 It will be the beginning of a beautiful story, set somewhere near an Italian piazza, and produced by the staff of Elio Locanda.
Specialties: Elio Locanda Italiana is using only the freshest and safetyapproved ingredients. - Organic and pesticide-free vegetables from Hokkaido, Kyushu and Shikoku regions. - Kumamoto beef “Akaushi”, Australian veal, Papua New Guinea Tiger shrimp, Kirishima black pork - Handmade bread with natural yeast and 15 different types of fresh pasta, prepared following the old and genuine Italian recipes -100% Hokkaido milk homemade Ricotta cheese, Caciocavallo, Burrata…
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La Scogliera Akasaka Garden City B2, 4-15-1 Akasaka, Minato-ku, Tokyo 107-0052, Japan [T] +81-3-3586-8989 [E] info@la-scogliera.com www.la-scogliera.com Year of establishment: 2003 Opening hours: Mon to Fri 11:30 – 14:00 / 18:00 – 22:00 Sat and holidays 12:00 – 14:00 / 18:00 – 21:00 Closed on Sunday Average cost per person: Lunch (weekdays) 1,300 JPY Lunch (Sat and holidays) 3,000 – 5,000 JPY Dinner 10,000 JPY
Yuuki HATTORI Born in Hachijo-jima, restaurant owner Yuuki Hattori was a fisherman and his boat was called “The Third Yukimaru”. 32 years ago he opened the restaurant Yukimaru in Ginza, which specialized in Hachijo-jima cuisine. He then opened “La Scogliera”, where Italian-style fresh seafood is served.
La Scogliera restaurant specializes in southern Italian seafood cuisine. “La Scogliera” stands for “cliff” in Italian, and together with the blue sea it recalls the landscapes of Southern Italy. Along with the cliffs you can always find fishermen villages with great seafood cuisine, similar to where the owner Yuuki Hattori comes from.
His “The Third Yukimaru” is a 12t fishing boat, and all the staff and regular customers refer to him as “captain”. Almost every morning he strictly selects the best seafood in Tsukiji fish market, and his fishermen friends from Hachijojima and all over Japan also send him select seafood. His wife (called “Signora” which means Madame), was formerly a journalist and went to Italy almost 45 times. Her favourite place in Italy is a fishermen village in Campania called Marina del Cantone. It is here that the Acqua Pazza, one of the most famous southern Italy seafood dish, is said to have been created. La Scogliera offers traditional dishes from Campania, Sicilia, Sardina etc., together with the warm atmosphere that you can easily find in the little restaurants of the southern Italy fishermen villages.
Specialties: Acqua Pazza Linguine alla Pescatora Sa Fregura ai Frutti di Mare Antipasto Misto alla Scogliera Spaghetti alla Bottarga di Muggine della casa
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Mario I Sentieri Conforia Nishi Azabu 2F, 4-1-10 Nishi Azabu, Minato-ku, Tokyo 106-0031, Japan [T] +81-3-6418-7072 [F] +81-3-3499-0411 [E] info@mario-frittoli.com www.mario-frittoli.com Year of establishment: 2008 Opening hours: Lunch 11:30 - 15:00 (L.O. 14:00) Dinner 18:00 - 23:00 (L.O. 22:00) No closing day Average cost per person: 10,000 JPY
Mario FRITTOLI Mario Frittoli is the owner chef of “Mario I Sentieri”. His international mind of freely juggling several languages together with his esthetic sense proper to Italians, all in a friendly personality, made him gain popularity and is now active in various fields including appearances on TV and magazines.
It has been almost two years since “Mario I Sentieri” opened its doors in Nishi Azabu, serving rare Tuscan cuisine derived from Mario's hometown of Viareggio in Tuscany. Mario combines some of Japan and Italy's finest delicacies which are innovatively presented using fresh seasonal ingredients. The concept of the restaurant is to create an atmosphere of warmest hospitality that is as if the customers have been invited to the house of the owner and chef, Mario. The interior is based on the color red, symbolizing its passion for its food, customers, and life. “Mario i Sentieri”’s most popular dishes are the pistachio gnocchi served with scampi in asparagus cream, and homemade pappardelle with rosemary-seasoned wild boar ragu. Of course a wide selection of fresh pastas are made inhouse daily.
Specialties: Mario style Caprese presented with Burrata cheese and fruits tomato with San Daniele Prosciutto Homemade pappardelle with wild boar ragout and sliced parmesan cheese Tagliatelle served with lobster in rich Arrabiata sauce Sicilian pistachio gnocchi with scampi, asparagus in light tomato mascarpone cream sauce Tagliata Japanese beef loin in Tuscan style, served with organic rocket salad
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ஆঽ峘崡崧崌嵓峼ฮ岷岝ຸಫ岿島峉મ৶峼ে峩ল峃崟崏崽 嵆嵒崒峘ੲ
⌗島峵મ৶峼পજ峔্峒ੱ峰岹峨峑岴௫峁峩岹峊岿岮岞
崒崡崡嵉峘ષ ؟ 嵣崿嵤嵒崊ਓ崾崫嵑嵤崧崩嵤崢峒崽嵓嵤崬崰嵆崰峘崓崿嵔嵤崤 崝嵛崨崳崐嵤嵔ਓ ে崷嵈峒嵂崡崰崠崏崶嵁嵤崤 嵣崼崡崧崩崒峘崳嵏崫崕 崡崓嵛崼峒崊崡崹嵑崔崡峘嵆崡崓嵓嵅嵤崵崗嵒嵤嵈崥嵤崡 嵣ঽੇଲ崹崫崹嵓崯崫嵔 嵕嵤崢嵆嵒嵤峘ಘ峵གྷ峘嵑崘嵤崥嵤崡
嵣崒嵆嵤嵓ਲഠ峘崧嵒崊崮崫嵔 ൖᅊథ峘ಘ峵崊嵑崻崊嵤崧
嵣ਮฟ崝嵤嵕崌嵛峘崧嵒崊嵤崧 嵓崫崛嵑崝嵑崨峼岲峐
Mirkolone 1-3-12 Minamiazabu, Minato-ku, Tokyo 106-0047, Japan [T] +81-3-6435-1405 [F] +81-3-6435-1405 [E] mirkolone2@tiscali.it
Year of establishment: 2010 Opening hours: 18:00 – 05:00 (L.O. 04:00) Closed on Sunday Average cost per person: 5,000 JPY
Mirko VIGINI Born in Sanremo, Liguria, Mirko worked as pro musician and bar owner. He arrived in Japan in 2005 and started his career as a chef. In 2010 he opened the restaurant “Mirkolone” in Azabu-Juban.
Mirkolone is a genuine, authentic and traditional Italian restaurant and bar with a great variety of Italian wines, around 10 different grapes by glass. The food menu is based on traditional recipe of Italian cuisine. We also have many different specialties each day. Language will not be a problem at our restaurant; our staff speaks Japanese, Italian and English. We hope you enjoy the Italian atmosphere in Tokyo at Mirkolone.
Specialties:
Homemade chicken liver pâté Casarecci with homemade salsiccia and broccoli Spaghetti Genovese “Mamma di Mirko”
嵇嵓崛嵕嵤崵 ূ ٿયવ๊ഘ >7@ >)@ >(@ PLUNRORQH #WLVFDOL LW ৫ফ ফ ৎ া ଅ t ೬ য岬峉峴峘
崒嵤崲嵤 嵇嵓崛嵣 崻崠崳
ඹ峵岞
লମ 嵒崘嵤嵒崊ପ 崝嵛嵔嵊 ਟ峙崿嵕嵇嵍嵤崠崟嵋嵛 ැ 崸嵤শ ফਟ 崌崧嵒崊嵛嵔崡崰嵑嵛ඐਜ ফ๊ഘે峕嵇嵓崛嵕嵤崵৫ વ๊ഘ峢峘ૡ峼৽峐ਠ峕
嵇嵓崛嵕嵤崵峙ଁ峔崌崧嵒崊મ৶峼岾৷ਔ峁峐岴峴峨峃岞 崘嵑崡嵗崌嵛峙ଞৎ ரథ岞ਞী峒岴મ৶峕়峹峅峐岴௫峁峩ৣ岿岮岞 岴ਞೄ峕崹崡嵅嵤崰峘岮峳峔岮৵岿峔崌崧嵒崊峢岴য়峋ఞ峴ৣ岿岮岞 ஶୁ嵣崌崧嵒崊ୁ嵣মୁ ৌૢ૭岞
崒崡崡嵉峘ષ ؟ 嵣 ঽੇଲ დ嵔崸嵤峘崹崮 嵣 ঽੇଲ崝嵓崟崫崩嵋峒崾嵕崫崛嵒嵤峘崓崞嵔崫崩崏 嵣 崡崹崚崫崮崋崠崏崶嵁嵤崤 嵆嵛嵆崯崋嵇嵓崛
NAPOLIMANIA Shibuya 2-7-13, Shibuya-ku, Tokyo 150-0002, Japan [T] +81-3-3499-4466 [E] info@napolimania.co.jp www.napolimania.co.jp/index.html Year of establishment: 2011 Opening hours: Lunch 11:30 - 14:30 (Sat. 11:30 - 14:00) Dinner 17:30 - 22:30 (L.O.᧥ Closed on Sunday Average cost per person: Lunch 1,000 JPY Dinner 4,000 – 5,000 JPY
Luigi DE CLEMENTE Luigi De Clemente was born in 1976 in Naples, of the Campania region in southern Italy. After gaining experience in various restaurants and pizzerias in Italy, he came to Japan in 2001. He utilized his skills at several famous Italian restaurants in Tokyo (Il boccalone, La BisbocciaᇬPizzeria Tonino) and in 2011, he opened Napolimania in Shibuya.
Trattoria means restaurant, pizzeria means pizza restaurant, and gastronomia means side dishes. Napolimania embodies these three words; chefs Gino (from Naples) and Mario (studied culinary arts for each region in Italy), shared the sentiment of “making authentic Napoli cuisine affordable and accessible to anyone”, and together established Napolimania.
Guests can enjoy their food at the restaurant or order takeaway. We also offer “bentos” and catering for parties at home or special events for our busy customers. Whether guests want to have an appetizer and wine, or just a cup of espresso, we welcome anyone who would like to simply enjoy the Napoli welcoming atmosphere. We offer main courses based on simple Napoli home-cooked dishes. We use organic vegetables from select suppliers, as well as imported ham, cheese, and salami from Italy. Even in the heart of Tokyo, one can experience the Napoli way of dining with Italian music in the background, along with a special Napoli restaurant design.
Specialties: ዘ Buffalo mozzarella
ዘ Carpaccio using fish of the day
ዘ Shrimps in a tomato cream sauce ዘ Acqua pazza using fish of the day ዘ Beef tagliata ዘ “Napolimania” pizza ዘ D.O.C pizza G
崲嵅嵒嵆崳崊 ٿ嵤 ূદયદ ڮ >7@ >(@ LQIR#QDSROLPDQLD FR MS KWWS ZZZ QDSROLPDQLD FR MS LQGH[ KWPO ৫ফ ؟ফ ৎ ؟ 嵑嵛崩 ଅ 崯崋崲嵤 ق/ 2 ك ೬ ڭয岬峉峴峘 ؟ 嵑嵛崩 崯崋崲嵤 t
৻ ؟嵓崌崠嵣崯嵣崗嵔嵉嵛崮 ফ崌崧嵒崊વ崓嵛崹嵤崳嵋ପ崲嵅嵒ে峨島岞 崌崧嵒崊ব峑ر峔嵔崡崰嵑嵛岝崼崫崬崏嵒崊峑ఊষ峼峎峩岝 ফ峕ਟ 岞峘෩峔崌崧嵒崊嵛ق崌嵓嵣嵄崫崓嵕嵤崵岝嵑嵣崻崡嵄崫崩嵋岝崼崫崬崏 嵒崊嵣崰崳嵤崶ಉك峑峇峘ฏ峼ஷ峵岮岝 ফદ峕崲嵅嵒嵆崳崊峼৫ 岞 崰嵑崫崰嵒崊峙୫ൡ岝崼崫崬崏嵒崊峙崼崞ો岝峇峁峐崔崡崰嵕崶嵇崊峙岴ႏཅ峘岽 峒峑峃岞崲嵅嵒嵆崳崊峙岝岣মৃ崲嵅嵒峘峼ଞ峕岝ਞೄ峕୫峣峐峬峳 岮峉岮آ岤峒 েხ峘崲嵅嵒য嵣崠嵤崶峒岝崲嵅嵒峼峙峂峫峒峃峵崌崧嵒崊 峑ఊ峁峉௨મ৶য嵣嵆嵒崒岶 যਕ࿄峑য়峋岼峨峁峉岞 峑 岾峰峍岹峴岴ႋ峁岶峴岮峉峊岹峘峙峬峋峷峽岝崮崌崗崊崎崏崌岝峇峁峐岴ఉਊ
峮嵃嵤嵈崹嵤崮崋峔峓 崙嵤崧嵒嵛崘峬ষ峍峐岴峴岝岣லহ岶႞峁岹峐嵣嵣嵣岤岣৵ 岿岮峓峬岶岮峵岵峳岴峑୫峣峵峘峙૮৶嵣嵣嵣岤 峒岮峍峉্ر峕峬岝崲嵅 嵒嵆崳崊峘峼௫峁峽峑岮峉峊岻峨峃岞 嵗崌嵛峒岴峎峨峩峊岻岝崐崡崿嵔崫崥峼౬岝崲嵅嵒ୁ峼ਵ峃峉峫(&&嵣嵣嵣嵣 峇峽峔௯峕ਞೄ峕য়峋ఞ峍峐岮峉峊岹峘峬পຈಶ آ 嵉崌嵛峙岝崟嵛崿嵓峔崲嵅嵒峘ੇ൦મ৶岞ీ৺ੇ峑峍峐岮峉峊岹ഽ峘 થਃཅ峮岝崌崧嵒崊ઉୟো峘ে崷嵈岝 崩嵤崢岝崝嵑嵇థ峔峓峬峟峽峊峽 峕ઞ岮岝୫౫峕峬峒岽峒峽岽峊峹峍峐岮峨峃岞 崲嵅嵒岵峳ඍ岮峉峘ಎ෪ષ岝%*0峒峒峬峕岝崲嵅嵒峘峼岽岽ূ峑 岴岮峁岹峹峍峐岮峉峊岷岝 崲嵅嵒峘௯峼ျ峑峂峐岮峉峊岻峉峳岝岰島峁岮 峑峃岞
崒崡崡嵉峘ષ ؟ ዘ ฟ峘嵊崫崬崉嵔嵑 ዘ ম峘ຂ峘崓嵓崹崫崩嵏 ዘ ুশ崐崻峘崰嵆崰崗嵒嵤嵈 ዘ ম峘ຂ峘崊崗崊崹崫崬崉
ዘ ฟ嵕嵤崡峘崧嵒崊嵤崧
ዘ 崼崫崬崉嵣崲嵅嵒嵆崳崊
崼 崬
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OSTERIA IL BATTICUORE 1- 4-13 Shinjyuku, Shinjyukuku, Tokyo [T] +03-6457-4888 [F] +03-6457-4889 [E] batticuore@khh.biglobe.ne.jp www.ilbatticuore.jp Year of establishment: 2009 Opening hours: Tue to Sun Lunch 11:30 - 14:00 (L.O) Dinner 17:30 - 22:00 (L.O) Closed on Monday Average cost per person: 8,000 JPY
Francesco CANZONIERE Francesco Canzoniere was born in Apulia, Italy in 1962 but soon moved to Rome and spent his childhood there. At the age of 16, he entered the world of cuisine. When he was 27, he moved to Japan and became the opening chef of “Il Boccalone” and “La Bisboccia”. Following his work at these restaurants, he opened, in 1998, his own restaurant “Il Fornello” and in 2009 he also opened “Il Batticuore”, becoming the chef of the two restaurants. Since his first visit to Japan, he has been serving to his guests traditional Italian cuisines based on Rome.
“Il Batticuore” means “heart beating” or “exciting”. We hope that our guests will enjoy Italian traditional food and wine with such fantastic feelings. Our restaurant is located close to Shinjuku-Gyoen where you can feel breaths of wind during seasons. Please make yourself at home with Roman dishes such as carbonara and seasonal traditional Italian cuisine in a comfortable atmosphere. When you have dishes served by our chef Franco, you can surely enjoy the ingredients. Tomato is Tomato and Shrimp is Shrimp. Havre, spices, sauce, garlics, and even olive oil are used sparsely. They are just used to make the dishes better. Please enjoy our simple but delicious Italian dishes.
Specialties: Pappardelle con Scampi Spaghetti alla Carbonara Bucatini all’Amatriciana Lasagna Ravioli di Ricotta e Spinaci Orecchiette con Cima di Rapa Trippa alla Romana Pollo alla Romana Saltimbocca alla Romana Abbacchio Scottadito
ࠝࠬ࠹ࠕࠗ࡞ࡃ࠶࠹ࠖࠢࠝ ূ ٿৗયৗ >7@ >)@ >(@ EDWWLFXRUH#NKK ELJOREH QH MS ZZZ LOEDWWLFXRUH MS ৫ফ ফ ৎ / 2
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崰嵆崰峙崰嵆崰岝崐崻峙崐崻岞୫౫峘峹岮岝Ⴜ岶峙峍岷峴峒峁峐岮峵峘
岶崽嵑嵛崛崟崏崽峘મ৶峘્ඉ岞崷嵤崾峮崡崹崌崡岝崥嵤崡岝崳嵛崳崗峮崒
嵒嵤崾崒崌嵓峕ඹ峵峨峑岝ૌ২峕ઞ峹島峵岽峒峙峔岹岝峇峘୫౫峼ਬ岷য়
峐峵峹岷૽峕峃岸峨峅峽岞岾峨岵峁峘岵峔岮崌崧嵒崊મ৶峘ઋᇈ峼ช
శ岴௫峁峩岹峊岿岮岞Ń
岴崡崡嵉峘ષ Pappardelle con Scampi Spaghetti alla Carbonara Bucatini all’Amatriciana Lasagna Ravioli di Ricotta e Spinaci Orecchiette con Cima di Rapa Trippa alla Romana Pollo alla Romana Saltimbocca alla Romana Abbacchio Scottadito
per Bacco 1F 3-10-3 Higashi-Nakano, Nakano-ku, Tokyo 164-0003, Japan [T] +81-3-5937-4439 [F] +81-3-5937-4439 [E] perbacco@chic.ocn.ne.jp
Year of establishment: 2009 Opening hours: Thu to Tue 12.00 - 14.00 18.00 - 21.00 (L.O.) Closed on Wednesday Average cost per person: 6,000 JPY
Masayasu GONDA Born in Aichi in 1965. After graduation from Tsuji Culinary School, he worked in many Italian restaurants in Osaka and Nagoya. He showed his cooking skills as a chef at Ristorante Allietta (Jingumae, Tokyo - now closed) and Il Pallato (Ginza, Tokyo). In 2009, he opened his own restaurant.
Bacco means Bacchus in Italian, so the name of our restaurant “Per Bacco” means a restaurant dedicated to the God of wine. We have a great variety of Italian wines, which go very well with our Italian cuisine. Please enjoy the harmony of our dishes with wines. Our specialties are meat dishes; we would especially like to suggest our guests to have internal organs meat, which we are sure would delight every palate.
Specialties: Homemade Baccalà mantecato with potato puree Trippa and vegetables in tomato sauce Mixed grill with beef heart, liver and rumen Lamb roast Risotto with red seabream and Yanaka ginger
嵂嵓嵣崸崫崛 ূ ٿরયূর >7@ >)@ >(@ SHUEDFFR#FKLF RFQ QH MS
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ਥি೨ ق岾峽峊峨岿峮峃 ك ফఎੴে峨島岞▏৹৶ప௧৾ૅ峼෮岝পଚ峮 ଽો峘崌崧嵒崊嵛મ৶峑௮岷岝Ҧ嵒崡崰嵑嵛崮 崊嵒崐崫崧ҧ ূ嵣ઋ 岞ਠ൷ 峒岣崌嵓崹嵑嵤崰岤ق嵣ౠ岞ك峑峙崟崏崽峼ਜ峫峵岞 ফ峕ஆয়岞
崸崫崛峙崌崧嵒崊ୁ峑岝崸崫崓崡峘ਔ岞 岣嵂嵓嵣崸崫崛岤ٙ岣ඣ峘ઋ峢峘岤峒岮岰ৢ峴岝崌崧嵒崊嵗崌嵛峘ரథ 峼௹୕峕峴⑫岲岝મ৶峬嵗崌嵛峕়岰峲岰峕峁峍岵峴峒峁峉હ岻峑岝 岴峕峙嵗崌嵛峒મ৶峕峲峵ৼଭટ峼岴௫峁峩ຘ岻峨峃岞 崟崏崽峘੭ਔ峔મ৶峕峙岝嵒崼嵤崧嵤峘্峬岹岝峔岵峑峬ബฺ峔൏ 岷ਸ峘ටમ৶峙岝ரథ峬௹୕峑峆峜峹峍峐ຘ岷峉岮 峑峃岞
崒崡崡嵉峘ષ ؟ ঽੇଲᑀ峘嵆嵛崮崋崓嵤崰峒崠嵋崔崌嵊峘崿嵔崊 崰嵒崫崹قฟ崷崩崶崡ك峒ఛත峘ཅ峘岾岹ೄ岮崰嵆崰Ⴝ ฟ峘ටੱقට嵣嵔崸嵤嵣嵇崶ك峘ಘൃ崘嵒嵓 હᐺၗ峘嵕嵤崡崰 ઌᐋ峒દরে峘嵒崦崫崰
Piatto Suzuki Hasebeya Building 4F, 1-7-7 Azabu-juban, Minato-ku, Tokyo 106-0045, Japan [T] +81-3-5414-2116 [F] +81-3-5414-2116
Year of establishment: 2002 Opening hours: 12:00 - 14:00 18:00 - 2:00 a.m. Closed on Sundays, New Years Eve/Day Average cost per person: 15,000 JPY
ርⰌቢቑኾኁዐ䟊⍞ 䟊⍞ቑኒኁኗ: 5.08cm (ኜኣ) 7.38cm (ዅነ)
Yahei SUZUKI The owner of “Piatto Suzuki” Yahei Suzuki (born in 1967) went to Italy in 1992, where for one year he travelled to each region. Upon returning to Japan, he worked as a chef for Vino Hirada. Following his experience at Vino Hirada, he opened “Piatto Suzuki” in 2002.
Piatto Suzuki has garnered one star from the prestigious Michelin Guide for Tokyo. With generous portions and high quality, authentic Italian cuisine offered at our restaurant, we have many regular customers who frequently dine at our restaurant.
ር㠨䚕ቑ䟊⍞ 䟊⍞ቑኒኁኗ: 5.08cm (ኜኣ) 7.38cm (ዅነ)
Specialties: Steamed abalone with abalone liver sauce Homemade Prosciutto ham Sweet shrimp served on a cold capellini Ravioli Milanese veal cutlet Braised oxtail in red wine sauce
崼崊崫崰嵣崡崢崕 ূ ٿય๊ഘે ڳٕڳٕڭ 峙峅峣峮崻嵓ڰమ >7@ >)@ ৫ফ ফ ৎ โ ೬ 岝া໑ ڭয岬峉峴峘
崒嵤崲嵤 ফে峨島岝 ফ峕நట岝ফ崌崧嵒崊峼峨峹峴岝షব 嵜崋崶崺嵑崧峘崟崏崽峕ભ岝 ফ崼崊崫崰崡崢崕峼崒嵤崿嵛峁峐ਠ 峕ඹ峵岞
嵇崟嵍嵑嵛ূਰਟ峎య峼ඃ੭岞 岹峘岴岵峳ఎ岿島ਢ岻峐岮峵岞 崌崧嵒崊મ৶峘ೳ峕峒峳峹島峵হ૮岹ฑໞ峔મ৶峕峬௬岶ৈ岮岞
崒崡崡嵉峘ષ Ⴊ峁⇓峘ຩ崥嵤崡 ር㠨䚕ቑ䟊⍞
ঽੇଲ崿嵕崟嵍崫崰崛崫崰
䟊⍞ቑኒኁኗ:
ਲഠ峘ഐଲ崓嵂嵒嵤崳
5.08cm (ኜኣ)
嵑嵜崋崒嵒
7.38cm (ዅነ)
ᐺฟ峘崓崬嵔崬嵇嵑崶௯ ฟ崮嵤嵓峘嵗崌嵛Ⴝ
Pizzeria da Peppe Napoli Sta’ Ca” Inner Trip Bldg. 1F, 1-11-4 Azabudai, Minato-ku, Tokyo 106-0041, Japan [T] +81-3-6459-1846 [F] +81-3-6459-1846
Year of establishment: 2011 Opening hours: Lunch 11:30 - 14:00 (L.O. at 14:30 on Saturdays and Sundays) Dinner 18:00 - 22:00 (L.O. at 21:30 on Sundays) Closed on Monday Average cost per person: Lunch 1,200 JPY Dinner 4,500 JPY
PEPPE Peppe was born in 1984 in Naples. When he was 12, he started helping out at his uncle’s restaurant in Naples; his hard work led him to be recognized as a pizza chef at the young age of 17. In 2006, he moved to Japan, working at a pizzeria in Tokyo to gain more experience. He opened Pizzeria da Peppe Napoli Sta’ Ca” in October 2011. Becoming very popular in Japan, the restaurant has gained much attention from the media, attracting many diners each day. In the Naples dialect, the restaurant name means “this is where Naples is”. Peppe’s heart will always lie in Naples, and this is why he chose this particular name for his restaurant. A big supporter of Serie A SSC Napoli football team, the restaurant is painted with the team color blue, giving the restaurant an overall fresh, summery feel. Many supporters of the Napoli football team also come to our restaurant when matches are held. When one steps inside our restaurant, they will immediately feel like they are in Naples. Diners can enjoy over 30 types of pizza, pasta of the day, a variety of main dishes, appetizers and desserts at Pizzeria da Peppe Napoli Sta’ Ca”. All of our wines are from Naples, particularly the Campania region. Many Italians, not just from Naples, visit our restaurant to enjoy authentic pizza and Italian cuisine.
Specialties: Pizza Don Salvo Influenced by respected chef Salvatore Cuomo, Peppe created this special pizza. Cooked in the style of the margherita pizza, at the center is a generous portion of buffalo mozzarella cheese, with spicy salami, ricotta cheese and mozzarella cheese on the crust of the pizza.
崼崫崬崏嵒崊嵣崨嵣嵂崫嵂嵣崲嵅嵒嵣崡崧嵣崓 ূ ٿય๊ഘ 岮峽峔岬峒峴峍峡崻嵓 ڻڭ >7@ >)@ ৫ফ ؟ফ ৎ ؟ 嵑嵛崩 / 2 قଅ 峙 ك 崯崋崲嵤 / 2 ق峙 ك ೬ া ڭয岬峉峴 嵑嵛崩 崯崋崲嵤
嵂崫嵂
峒峔峵岞
ফ崲嵅嵒ে峨島岞 ୃ岵峳੪崲嵅嵒峘ྨ೯岿峽峘峼ু岮峫 ୃႃ崼崫崬崉য峒峁 峐ੳ峫峳島峵岞 ফ峕ਟ岞崼崫崬崏嵒崊峑ણඩ岞 ফ া峕ূ岝ઋદ峕ঽମ峘岣崼崫崬崏嵒崊嵣崨嵣嵂崫嵂嵣崲嵅嵒崡 崧崓岤峼崒嵤崿嵛岞හ岝崮嵔崻ಉ峕峬ਯল峁岝岴峬৴ఆ峘যਞ
岽峘崲嵅嵒্峑岣崲嵅嵒岶岽岽峕岬峵岤峒岮岰ਔ峑嵂崫嵂岶岮峵ৃਚ岝
峇岽岶崲嵅嵒峕峔峵峒岮岰嵂崫嵂峘ਞ峋岶峕峔峍峉峬峘岞
崣嵒崐 ڶ嵣 ڸۈۈ崲嵅嵒峘崩嵤嵈崓嵑嵤峘౦峕ཪ峳島峉ጆ峮岵峔峙
崲嵅嵒崝嵅嵤崧嵤崗嵑崾峘ম੍峕峬峔峍峐岮峨峃岞
న岝峕౷峩ো島峉峳峇岽峙崲嵅嵒岞ੲ峼峫峐嵂崫嵂岶൏岷岼峵 ரథ岮崼崫崬崉峒౹峹峴峘崹崡崧岝嵉崌嵛崯崋崫崟嵍岝ཅ岝崯崞嵤崰岶௫峁 峫峨峃岞 岾৷ਔ峁峐岮峵嵗崌嵛峙岝峃峣峐崲嵅嵒峘岬峵崓嵛崹嵤崳嵋ପਓ岞 峬峋峷峽崲嵅嵒峼峙峂峫峘崌崧嵒崊য岶௰島峵崼崫崬崏嵒崊峑峃岞
崒崡崡嵉峘ષ 崼崫崬崉嵣崱嵛Ń 崝嵓嵜崑Ń 嵂崫嵂岶๑ร峁峐ૃ峨峔岮崝嵓嵜崉崰嵤嵔嵣崗崒嵊峕ᑛ岼峵崼崫崬崉 রఙ峕峙ฟ峘嵊崫崬崉嵔崫嵑峼ઞ峍峉嵆嵓崚嵒嵤崧 ປ峘ী峕峙ၞ岮崝嵑嵇岝嵒崛崫崧崩嵤崢岝嵊崫崬崉嵔崫嵑崩嵤崢൵峫峉崡嵂崟嵋 嵓崼崫崬崉岞
Pizzeria e Trattoria CERVO 7-19-2-Koganeminami, Eniwa-shi, Hokkaido 061-1409, Japan [T][F] +81-123-34-6301 [E] info@estisola.co.jp www.vera-pizza-cervo.com
Minoru HIGASHIJIMA In his late teens and early twenties, Mr. Higashijima originally wanted to work in the music industry. After numerous gigs in his hometown of Sapporo and in Tokyo, he one day decided to change career paths and become a chef! Upon travelling to Italy, he discovered the authentic Napoli pizza, and had an epiphany: “Whether through music or food, making people happy is my primary goal”. With this in mind, he has worked hard to achieve this through his cooking.
Year of establishment: 2004 Opening hours: Weekdays 11:30 - 14:30 / 17:30 - 21:00 Weekends 11:00 - 14:30 / 17:30 - 21:00 (Sundays and holidays 20:30 L.O.) Closed every Monday and the 2nd week Tuesdays Average cost per person: Lunch: 1,500 JPY / Dinner: 3,000 JPY 30 seats, Parking available, Reservations accepted
Pizzeria e Trattoria CERVO is the first authentic Napoli Pizza restaurant in Hokkaido. We also serve traditional dishes from Southern Italy. In order to give the restaurant an authentic Napoli feel, we use Napoli cutlery and tableware to enhance authenticity. We choose our ingredients with great care, from selecting seafood from trusted fisheries to buying our vegetables from local farmers, just as the Italians do. All of our pizzas use these local ingredients. We also take great care in preparing our pasta dishes, making them as unique in flavor as possible. We at CERVO take inspiration from Napoli, and hope to serve our customers in the same comfortable, positive nature like in Italy.
Specialties:
ር㠨䚕ቑ䟊⍞ 䟊⍞ቑኒኁኗ: 5.08cm (ኜኣ) 7.38cm (ዅነ)
Appetizers Buffetta (Healthy Napoli-style vegetable side-dish) Marinari Mista (Fresh marinated seafood) Fantasia di Mare (Generous portions of select appetizers) Pizza Margherita (D.O.C Buffalo mozzarella cheese pizza) Pasta con Frutti di Mare (Pasta with fresh clams) Scarpariello (Pasta using Napoli-style tomato sauce) Pasta con Fagioli (Traditional pasta with a mixture of beans)
崼崫崬崏嵒崊嵣崐嵣崰嵑崫崰嵒崊嵣崩崏嵓嵄 ٿਨਲ౩൦້সવڮഛ৯ ڳ ڵڭ >7@>)@ >(@ LQIR#HVWLVROD FR MS ZZZ YHUD SL]]D FHUYR FRP ৫ফ ڰڬڬڮফ ৎ ع ع ଅ ع ع ق໑ڬگ؟ڬڮ/ 2 ك ೬ ౝা岝ਸ਼ౌڮ ڭয岬峉峴峘 ع ఽطع ਯڬگఆ岝ৃથ峴岝৺૭
崒嵤崲嵤 ূਣ ৰ ৻岵峳 ৻峕岵岻峐崿嵕峘崸嵛崱嵆嵛峼৯峃岞੪౩൦ 峼রੱ峕ైච峮ূ峑ણ峼ਢ岻峵岶岬峵岝କ峁岝મ৶峘 峼৯峃آ峇峘ମ崌崧嵒崊峢ؼ岞 峇岽峑মৃ峘崲嵅嵒崼崫崬崉峒লভ岰 岞 ఠ௫峬મ৶峬岣୦岵峼峴岝য峼௫峁峨峅峵岤峇岽峕ુৢਡ峼ৄ峎岻峉 岞 ଞ峕ৗ峁岮岽峒峢峘රਅ峼峃峵岞
ਨਲਸ਼ಀ峘nઌ峘崲嵅嵒崼崫崬崉ੳ|峑岬峴岝崲嵅嵒崼崫崬崉峒崌崧嵒 崊嵣崓嵛崹嵤崳嵋ପ崲嵅嵒峘ଅમ৶峼嵉崌嵛峒峁峉વ崌崧嵒崊મ৶峼峃 峵崌崧嵒崊嵛嵔崡崰嵑嵛峑峃岞 峙୫হ峊岻峑峙峔岹岝崲嵅嵒峑୫হ峼峁峐岮峵峔ಎ෪峮岴岝ਞැ 峗峔岮崱嵒嵛崗峔峓岶岬峴岝峇峕峙n崲嵅嵒|峑岬峵峉峫峘岽峊峹峴岶岬峴峨峃岞 ਦ峘岴岻峵ຂો岿峽岵峳லো島峵డ৭岿島峉ৗ峔ຂஂ岝ঽਓঽ 峘崌崧嵒崊峒峂岹੪峘ੇ岿峽岵峳ඍ岻峳島峵ཅ峼ઞ৷岞崼崫崬崉峕ઞ 峹島峵୫౫峙ઉமਠ岵峳峴ఞ峅峵岽峊峹峴峼峋岝ᓻ峘໋峑岬 峵崲嵅嵒峘崡崧崌嵓峕੦峏岷崹崡崧峘ரథ峕峬ڭ岾峒峕岽峊峹峴峼峋岴 峕峁峐岮峨峃岞 எ峉峋峙崩崏嵓嵄峑岴峕崲嵅嵒峘મ৶峕ඡ島峐ຘ岷岝峇峘഻ਞ岿岝 峁岿岝௫峁岿峼峁峐岮岷峉岮峒અ岲峐岴峴峨峃岞
崒崡崡嵉峘ષ ٛཅٜ 崻嵍崫崽崏崫崧 嵀嵓崟嵤峔崲嵅嵒峘ཅႏཅ 嵆嵒崲嵤崧嵇崡崧 ৗ峔ຂஂ峘嵆嵒崵 崽崉嵛崧崠崊嵣崯崋嵣嵆嵤嵔 ඟ峴峔ཅ峘ా峴়峹峅
ር㠨䚕ቑ䟊⍞
ٛ崼崫崬崉ٜ
䟊⍞ቑኒኁኗ:
嵆嵓崚嵒嵤崧 ' 2 & ฟ嵊崫崬崉嵔嵑峘ઌ峘嵆嵓崚嵒嵤崧
5.08cm (ኜኣ)
ٛ崹崡崧ٜ
7.38cm (ዅነ)
崽嵓崫崮崋嵣崯崋嵣嵆嵤嵔 ৗ峔༏థ峘崹崡崧 崡崓嵓崹嵒崐崫嵕 崲嵅嵒峑ৄ峎岻峉峁岮崰嵆崰峘崹崡崧 崹崡崧嵣崛嵛嵣崽崉崠嵏嵤嵒 崌嵛崚嵛峘ན௯嵇崫崗崡崹崡崧
G
Pizzeria Tonino 3-28-10 Matsubara, Setagaya-ku, Tokyo 156-0043, Japan [T] +81-3-3324-3090 [F] +81-3-5301-2778 [E] tonino@kaldi.co.jp www.pizzeria-tonino.com Year of establishment: 2003 Opening hours: Mon to Fri 11㧦30 - 14㧦00 Sat, Sun, Holidays 11㧦30 - 14㧦30 Dinner 18㧦00 - 21㧦30 Average cost per person: Lunch 1,500 - 2,000 JPY Dinner 4,000 JPY
ANTONIO Pizza chef Antonio was born in Ischia Island, in the Gulf of Naples. He opened his restaurant in Japan in 2003, approved by Associazione Verace Pizza Napoletana as a missionary of the real pizza.
In spring 2003, our restaurant was opened in a comfortable area, Shimotakaido, which is a little far from the center of Tokyo. Our restaurant is specialized in Napoli pizza and Southern Italian cuisine. We have 62 seats inside and 8 seats on the terrace. Just in front of the terrace, you can see the street car running alongside, making you feel comfortable especially on a sunny day. At the first floor (28 seats), you can see pizzas baked with firewood from Napoli. At the second floor (26 seats), you can see an open kitchen and enjoy the sound and smell of cooking dishes. Thanks to the furniture and wooden kiln imported from Italy, guests might feel that they are in Italy. In the warm season, you can feel soft wind through the window. We have pizzas with ingredients imported from Napoli, appetizers with fresh vegetables, risotto, fresh fish and meat dishes and homemade desserts. You can enjoy more than 50 imported wine from Italy every time you dine at Pizzeria Tonino.
Specialties: Insalata di mare Impepata di cozze Polipo affogato Pizza Margherita Pizza alla Costiera Scialatielli all’ Ischitana Zita al ragù Napoletano Pesce all’ acqua pazza Babà Sfogliatella
ࡇ࠶࠷ࠚࠕ࠻࠾ࡁ ূ ٿ਼িદયૈਉ >7@ >)@ >(@ WRQLQR#NDOGL FR MS ZZZ SL]]HULD WRQLQR FRP ৫ফ ফ ৎ
崲嵅嵒峕岵峠崌崡崕崊ਣলମ峘崼崫崬崉য崊嵛崰崳崒岞峘岽峷岵
嵑嵛崩 ق ؟ ع ؟ ك
峳ຯ島峁峽峑岷峉崼崫崬崉峘ધ৲峼ম峕ઁ峫峉岮峒 ফ峕崒嵤崿嵛
ق ؟ ع ؟ଅҩҩ໑ ك
岿峅峉岝ઌ峘崲嵅嵒崼崫崬崉ੈভੳ岞
崯崋崲嵤 ؟ ع ؟ ೬ 峔峁 ڭয岬峉峴峘 嵑嵛崩 ع Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń Ń 崯崋崲嵤
崲嵅嵒崼崫崬崉峒વ崌崧嵒崊મ৶峘௧岞 ূ峘রੱ峘ኀ岵峳峁島岝ৎ岶峰峍峉峴峒島峵ৣৈ੩ૺ 峕 ফ峘ஐ峕崒嵤崿嵛岞 峙৸峑 ఆ岞崮嵑崡ఆ قఆك峙৯峘峼ଡ଼એਗ਼岶峰峍岹峴 峒ষ岷ઐ岮岝ଠਞ峘ଐ岮峙્峕যਞ岞 మ峘ఆ قఆك岵峳峙岝崲 嵅嵒岵峳ઈ峚島峉્શ峔ቤཞ峑൏岷岼峳島峵崼崫崬崉峼ಏৃ峉峍峡峴 峕ৄ峳島峵岞峇峁峐 మ峘ఆ قఆك岵峳峙崒嵤崿嵛崕崫崩嵛岶ৄ岲岝岴 મ৶峼峍峐岮峵ఠ峮ಘ峴峔峓峘嵑崌崾岶௫峁峫峵岞峙崌崧嵒崊岵峳 ઈ峚島峉৹২ષ峮ቤཞ岶࿇೧ਞ峼峴ল峁岝峟峒崌崧嵒崊峕岮峵჻ಁ峕 ี峵岞ആ岵岮ఛත峕峙ษ峼ੰଣ峁峐ฑ峳岵峔௯峼峂峔岶峳୫হ峼௫峁 峫峵岞 嵉崳嵍嵤峙崲嵅嵒岵峳ઉଛ岿島峵୫౫峼ઞ峍峉崼崫崬崉峘峕岝ৗ峔ཅ 峼峟峽峊峽峕ઞ峍峉ཅ峮崹崡崧岝嵒崦崫崰岝峇峘峕ඃ島峉ຂ峘મ৶ 峮મ৶岝ঽੇଲ峘崯崞嵤崰峔峓ர岞嵗崌嵛峙崌崧嵒崊ઉୟো峘 峬峘峔峓ଞৎ ரథ峼嵒嵤崢崲崾嵓峕௫峁峫峵岞峨峉ക岶৯峘峒岮岰崊 崗崣崡峘ଐ岿峬ྟৡ峘峜峒峎ޕ
崒崡崡嵉峘ષ Insalata di mare Impepata di cozze Polipo affogato Pizza Margherita Pizza alla Costiera Scialatielli all’ Ischitana Zita al ragù Napoletano Pesce al acquapazza Babbà Sfogliatella
Pizzeria-Trattoria Napule Minami Aoyama 5-6-24 Minami Aoyama, Minato-ku, Tokyo 107-0062, Japan [T] +81-3-3797-3790 [F] +81-3797-3791 [E] info@bellavita.co.jp www.napule-pizza.com/minamiaoyama/ Year of establishment: 1999 Opening hours: Lunch Mon to Fri 11:30 - 14:00 (L.O.) Lunch Sat, Sun, Public Holiday 11:30 - 14:30(L.O.) Dinner 17:30 - 22:00 Average cost per person: 6,000 JPY
Masahiko NAKAMURA Masahiko Nakamura is the owner of Bellavita Group. He manages 5 Italian restaurants and an Italian language school. He aims to further introduce the culture, art and rich lifestyle of Italy to Japan. Bellavita means “Beautiful life� in Italian.
Napule Minami Aoyama is located a few minutes from Omotesando station and was the first pizzeria to introduce authentic pizza in Japan. The pizza oven and the interior equipment used in the restaurant have been imported directly from Italy. Our pizzaioli (pizza chefs) have won the award of Istituto Nazionale Pizza (Naples) more than once. This means that our pizza has been recognized by the birthplace of pizza itself. While staying in Japan, you can experience the Italian atmosphere and enjoy Italian pizza along with other traditional dishes. In recent years Napule has been using organic raw materials. We make pizza, home made pasta and bread from various organic flours. Additionally, we use high quality peeled tomatoes and Extra Virgin Olive Oil, lemon, ham (Prosciutto Parma and Prosciutto San Daniele) etc. Please come and enjoy our dishes.
Specialities: Appetizer / Assorted salami of the day Pizza / Margherita Pasta / Home made pasta Fish and Meat / Fish and meat of the day
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崒崡崡嵉峘ષ ཅ ম峘崝嵑嵇峘ా峴়峹峅 崼崫崬崉؟嵆嵓崚嵒嵤崧 崹崡崧؟ঽੇଲ崹崡崧 岝ຂમ৶؟ম峘岴ຂ岝ম峘岴મ৶
Ponte Vecchio Osaka Shoken Torihikisho Building 1F, 1-8-16 Kitahama, Chuo-ku, Osaka 541-0041, Japan [T] +81-6-6229-777 [F] +81-6-6229-7771 www.ponte-vecchio.co.jp Year of establishment: 1986 Opening hours: Lunch 11:30 – 14:00 (L.O.) Dinner 18:00 – 21:00 (L.O.) No scheduled holidays Average cost per person: Lunch 8,000 JPY Dinner 25,000 JPY
Daisuke YAMANE Born in Osaka in 1961, Daisuke Yamane started his culinary career working at an Italian restaurant in the Kansai area. To gain further experience, in 1984 he moved to Italy, working at Milan’s Gualtiero Marchesi. Upon returning to Japan in 1986, he opened Ristorante Ponte Vecchio in Osaka. In 2004, the Italian government bestowed the Cavaliere title to Yamane for his work in promoting authentic Italian culture in Japan.
Felice mangiando: the joy of eating; this is our restaurant’s motto. The power of food can be stronger than any magic, generating great happiness and erasing any sorrow. At Ponte Vecchio, we strive to create cuisine to make any diner feel full of happiness. Our restaurant is a playground, filled with elegant dishes, providing our diners a feast for the senses. Our restaurant carefully plans each dish, wine, tableware and interior design to evoke a sense of playfulness. We want diners to “play with their food”; to enjoy dishes with a creative mindset. In order to fully enhance the flavours of our chef Daisuke Yamane’s dishes at our Ponte Vecchio flagship restaurant, we provide the best service, and choose the best ingredients possible.
Specialties: Warm potato timballo with caviar: This is our signature dish at Ponte Vecchio. We cook the potato to perfection in butter, adding generous amounts of mascarpone and caviar on top. Enjoy both the warm potato with the cold mascarpone and caviar, delighting all the senses. We have been making this original dish since 1990, and it has proved popular among diners for the past 25 years.
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嵆嵓崙嵤崠岤峼峔峓峑ฏ峼༿岷岝 ফషব岝পଚম
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崒崡崡嵉峘ષ ؟ 嵣ആ岵岮嵅崮崰峘崮崋嵛崸崫嵕峒崕嵋崻崊 嵅嵛崮嵁崫崕崒峘৻峔嵉崳嵍嵤岞ౌ峼ো島峐岝崸崧嵤峑௯હ岻 峁峔岶峳ر峕൏岮峉崠嵋崔崌嵊岝峇峘峕嵆崡崓嵓嵅嵤崵岝岿峳峕峉峍峡峴 峘崕嵋崻崊峼ଭ峅峐岮峵岞岿峘崖嵋崫崿峼峹岰র峑崕嵋崻崊峼௫峁峽峑ຘ 岹岝 ফႃ岵峳৺ ফ峴ਢ岻峐岮峵崒嵒崠崲嵓峘岞
Restaurant GLIESE Manivia Azabu-Juban Bldg. 7th floor, 2-5-1 Azabu-Juban, Minato-ku, Tokyo 106-0045, Japan [T][F] +81-3-6447-1122 [E] giorgio@gliese-pf.com www.gliese-pf.com Year of establishment: 2011 Opening hours: 18:00 - 23:00 (L.O. 21:30) Closed on Sunday Average cost per person: 10,000 JPY (without wine, 8% Consumption Tax and 10% Service Charge)
Giorgio MATERA From Puglia, Giorgio Matera has been in the food business for more than 30 years. The Italian government knighted him for his exemplary work in promoting the Italian food culture in Japan. He is the go-to caterer of many lifestyle & fashion luxury brands and numerous multinational & Japanese companies.
Gliese is a boutique restaurant that offers stylized authentic, freshly made Italian food in a private and exclusive space meant to make clients feel at home and very well taken care of. Gliese offers two set menus at a given time that change according to the ingredients available during the season. It can be reserved for private occasions from sit down dinners to standing cocktail parties.
Specialties: Gliese specializes in dishes originating from the Puglia region in the southeast of Italy. The menu includes delicate appetizers, handmade pasta, seafood and meat main dishes, dessert and wine that celebrates the best of Italy particularly Puglia, known as “the vegetable heaven� to foodies and gastronomy professionals alike. On any given evening you can dine on Burrata with Caviar, fresh scallops and sliced Maguro on a bed of Himalayan salt, Ravioli with Truffle sauce, Orecchiette with fresh salted Ricotta cheese and fresh tomato sauce and select Wagyu steak .
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崒崡崡嵉峘ષ 崘嵒嵤崤峘岴峃峃峫峘ဆષ峙崌崧嵒崊峘વূ্峘崿嵤嵒崊্峘મ৶峒 峔峍峐岮峨峃岞ષ岵峎峔崊嵂崧崌崞嵤岝ঽੇଲ崹崡崧岝ຂஂ岴峲峝 峼৷岮峉嵉崌嵛崯崋崫崟嵍岝崯崞嵤崰峒峘ฤಛ峒峁峐થ峔崿嵤嵒崊 岵峳డ৭岿島峉嵗崌嵛ಉ岶岾峀岮峨峃岞峨峉岝ଞৎ崯崋崲嵤ৎ峕峙崾嵑崫崧峘 崕嵋崻崊岲岝崺嵆嵑嵌ਓව峒ৗ峔嵃崧崮༏峒嵆崘嵕峘જ峴ମ峘ా峴়峹 峅岝崰嵒嵍崽崥嵤崡峘嵑崻崒嵒岝崽嵔崫崟嵍峔嵒崛崫崧崩嵤崢峘崒嵔崫崕崐崫崮岝崽嵔 崫崟嵍崰嵆崰岴峲峝્৭ਮฟ峼岾৷ਔ峁峐岴峴峨峃岞
RISTORANTE Al Porto 3-24-9 Nishi-Azabu Minato-ku Tokyo 106-0031, Japan [T] +81-3-3403-2916 [F] +81-3-3403-2917 www.alporto.jp
Year of establishment: 1983 Opening hours: Lunch 11:30 - 15:00 (L.O. 13:30) Dinner 17:30 - 24:00 (L.O. 21:30) Closed on Mondays and first Tuesday Average cost per person: Lunch 6,000 JPY Dinner 15,000 JPY
Mamoru KATAOKA In 1968, Mamoru Kataoka went to Milan, Italy as a chef for the Consul General of the Japanese Consulate. 5 years later, he came back to Japan and worked at “Ogawaken” in Daikanyama and “Marie” in MinamiAzabu. Then in 1983, he opened his restaurant “Al Porto” in Nishi-Azabu. Recently, he is active in many fields including TV programs, magazines, and cooking schools in different places. It can be said that he is one of the first pioneers of Italian food in Japan.
You can enjoy courses of a variety of seasonal dishes presented in the style of Kaiseki Cuisine. In our restaurant, we do not only use Italian products but also Japanese ones, so that you can taste new sides of Italian dishes. At lunchtime, we only offer a course menu but at dinnertime an à la carte menu is also prepared.
Specialities: Assortment of little appetizers You can enjoy vegetables, fish and meat altogether.
嵒崡崰嵑嵛崮嵣崊嵓嵣嵅嵓崰 ূ ٿયਧ๊ഘ ি崻嵓% ) >7@ >)@ ZZZ DOSRUWR MS ৫ফ ফ
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ڱফ峕షব峁岝৻岣৵ਆໟ岤岝વ๊ഘ岣嵆嵒嵤崐岤峑ਜ峫峉岝
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崯崋崲嵤 / 2
ফਧ๊ഘ峕嵒崡崰嵑嵛崮岣崊嵓嵅嵓崰岤峼崒嵤崿嵛岞ਠ79ੌ岝
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හ岝峑峘મ৶ઇ峔峓্એ峕ણඩ岞崌崧嵒崊મ৶峘ൃী岻
ڭয岬峉峴峘 嵑嵛崩
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崯崋崲嵤
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崒崡崡嵉峘ષ ؟ ৵岿峔ཅ峘ా峴়峅岞 ཅ岝岴ຂ岝岴岶௫峁峫峵ڭષ峑峃岞
Ristorante Bunryu FI Bldg. B1, 1-26-5 Takadanobaba, Shinjuku-ku, Tokyo 169-0075, Japan [T] +81-3-3208-5447 [F] +81-3-3208-5447 [E] t-ristorante@bunryu.co.jp r.gnavi.co.jp/a530000/ Year of establishment: 1973 Opening hours: Lunch 11:30 – 14:00 (L.O.) Dinner 17:00 – 21:30 (L.O.) Closed on Wednesday Average cost per person: Lunch 1,000 JPY Dinner 4,500 JPY
Manager: Akihiko Okura Chef: Sakae Endo Founder: Nobuo Nishimura
Ristorante Bunryu was established in 1973 to strengthen the cultural exchange between Japan and Italy, and is managed by Bunryo Ltd.
We serve Italian traditional cuisine using seasonal and selected ingredients from all over Japan. We occasionally hold a festa with Italian chefs we invite. We import dried mullet roe from Orbetello and olive oil from Pisa. We also have a branch in Kunitachi.
Specialties: Sardines with Venetian marinade Fresh Italian Ham Plate Seafood Spaghetti Linguine with cream and sweet shrimps Piadina Sauteed fish with spicy seasonal vegetables Milan Cutlet Roasted Lamb
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Ristorante Cascina Canamilla Aobadai Towa Bldg. 2F, 1-23-3 Aobadai, Meguro-ku, Tokyo 153-0042, Japan [T] +81-3-3715-4040 [F] +81-3-3715-4043 [E] info@canamilla.jp www.canamilla.jp Year of establishment: 2005 Opening hours: Lunch 11:30 – 14:00 (L.O.) Dinner 18:30 – 21:30 (L.O.) Closed on Tuesdays and the third Wednesdays (lunchtime) Average cost per person: Lunch 4,000 JPY Dinner 10,000 JPY
Kensuke OKANO Born in Venezuela, Okano started his culinary career inspired by the famous chef Endo from Pepe Rosso in Sangenjaya. He trained for 4 years at the starred restaurant “La Barrique” in Turin, where he became sous-chef. He came back to Japan in 2012 and started a new adventure as chef at Ristorante Cascina Canamilla.
Ristorante Cascina Canamilla is on the second floor of a building close to the Meguro River, where you can enjoy cherry blossoms in spring. It is a 5 minute walk from Nakameguro Station.
You can enjoy chef Okano’s special Italian cuisine based on traditional Piemonte dishes, prepared with Japanese ingredients and with a Japanese twist. We have two lunch courses and at dinner guests can choose from the Fiorita course (with 10 seasonal dishes) or the à la carte menu. We provide a wide and rich selection of Italian wine. In “Wine Degustazione”, a wine-tasting course, guests can enjoy the best wine for each dish. When you enter our restaurant you feel like you are in a real Italian farmhouse. You can enjoy the wonderful view of each season in Meguro through the windows particularly in the spring, where cherry blossoms stand out. We also take reservations for private rooms.
Specialties: Agnolotti Dal Plin Chef Okano’s specialty in the Piemonte style. Thin dough filled with minced meat. Plin means “picking up”. Braised pork shank with red onion Boneless pork shank slow braised for 6 hours, results in crispy skin and juicy meat.
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Ristorante CORTESIA B1, 5-4-24 Minami-Aoyama, Minato-ku, Tokyo 107-0062, Japan [T] +81-3-5468-6481 [F] +81-3-5468-6482 [E] cortesia@r-cortesia.com www.r-cortesia.com Year of establishment: 2003 Opening hours: Lunch 11:30 - 15:30 Dinner 18:00 - 23:00 Closed on Sunday (on Monday once a month) Average cost per person: Lunch 3,000 JPY Dinner 10,000 JPY
Satoshi EBE After his graduation from Musashino Cooking College, Satoshi Ebe was trained in Hotel New Otani and Ristorante Al Porto. After finishing his training, he went to Italy and studied in Firenze, Bologna, and Taranto. He came back to Japan and took the role of chef at Ristorante Al Ponte, Trattoria Pescheria and now, here at Ristorante CORTESIA.
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In Minami-Aoyama, where our restaurant is located, there are many international brand stores. The colours of our restaurant are ivory and yellow, and that makes a comfortable atmosphere for our guests to enjoy. Our dishes are made from seasonal ingredients, only simple and authentic ones. We also have plenty of wine mainly from Puglia. We are looking forward to your visit with the spirit and service of ”CORTESIA”, which means “Omotenashi” in Japanese.
Specialities: Apristomaco Appetizer prepared by chef Ebe in the Puglia style. It consists in a mix of vegetables, meat and seafood. We suggest you to enjoy it with a glass of wine.
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Ristorante-Enoteca Riva degli Etruschi 3-15-12 Minami Aoyama, Minato-ku, Tokyo 107-0062, Japan [T] +81-3-3470-7473 [F] +81-3-3470-7478 [E] info@bellavita.co.jp www.bellavita.co.jp/etruschi
Year of establishment: 1996 Opening hours: 1F Lunch 11:30-14:00 1F Dinner 18:00-22:00 2F 11:30-22:30 No closing day Average cost per person: 10,000 JPY
Masahiko NAKAMURA Masahiko Nakamura is the owner of Bellavita Group. He manages 5 Italian restaurants and Italian language school. His purpose is to introduce culture, art and rich lifestyle of Italy into Japan. Bellavita means “Beautiful life” in English.
Riva degli Etruschi is located in the area of Omotesando, in a quiet neighborhood. You can enjoy our meal forgetting the hustle and bustle of the city in our comfortable restaurant, located in a two-story building.
Vittorio Cocchi, the chef, comes from Florence and creates authentic Tuscan cuisine. At the first floor “Sala Ginestra” we offer a creative Tuscany course menu. On the second floor, “Sala Rosa”, we serve traditional Tuscany cuisine. In the wine cellar, we always stock about 1,200 bottles of Italian/French wine from 360 types of grapes. You can enjoy the harmonious flavours brought about from the marriage of the dishes and wines. At the bar you are able to have Aperitif before the dinner and at the Terrace you could relax outdoors. Spring and autumn are especially very comfortable to spend time at the terrace. Please come and enjoy our dishes as well as the seasonal flowers of our garden.
Specialties:
Appetizers / Sautéed foie gras with fig compote, rosemary bread, white wine jelly
Pasta / Fioroni made of burnt wheat with veal bouillon flavoured rosemary and lemon Meat / Veal medallion with roasted porcini flavoured cat mint and cresson with fried potato
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嵣મ৶؟ᐺฟ峘嵉崨崌崒嵛岝崵崼崮崫嵑௯嵅嵓崩嵤崳ᏻ峘崓嵂崫嵕岝崗
嵔崥嵛岝౦峘崠嵋崔崌嵊峘崹嵕崫崰嵔
Ristorante e Pizzeria Da Ivo 1-6-10 Hiroo, Shibuya-ku, Tokyo 150-0012, Japan [T] +81-3-5793-3121 [F] +81-3-5793-3122 www.eatpia.com/restaurant/da-ivo-ebisu-italian
Year of establishment: 2003 Opening hours: Lunch 11:30 – 14:00 (L.O.) Dinner 18:00 – 22:00 (L.O.) No closing day Average cost per person: Lunch 1,400 – 3,000 JPY Dinner 8,000 – 12,000 JPY
Ivo VIRGILIO Owner/chef Ivo Virgilio gained his experience working for several highly acclaimed restaurants in Italy before he came to Japan. After utilizing his knowledge, skill and experience in several reputable restaurants in Japan, he decided to recreate his beloved Naples in Tokyo.
Ristorante e Pizzera da Ivo is situated on Meiji Dori between Ebisu and Hiroo, a very competitive area for restaurants. It is very easy to spot this restaurant even as you drive by in your car; you can see the bright light inside the restaurant shining through the large terrace windows.
Chef Ivo Virgilio wants you to enjoy Italian dishes that Italians think are delicious. His creations are Naples themed Italian cuisine, including Naples’ famous pizza and pasta, along with fish and meat. To serve real Neapolitan style pizza, he brought one of the best craftsmen and materials from Italy to Tokyo to build an oven. Additionally, the tiles on the floor, the pictures on the walls, the sign on the outside wall, and even the door knob are brought from Naples. However, what makes this restaurant truly unique is the staff working during dinner hours. They all wear “Pulcinell”, which is the traditional clown costume of Naples. According to the chef, his restaurant might be the only restaurant in the world with staff wearing this costume. This restaurant is your ideal selection when you feel like enjoying authentic Naples style Italian cuisine in a matching atmosphere.
Specialties: Fresh tomato pasta with squids, mussels, shrimps and clams Beef tenderloin and fois-gras with black truffle Rossini style “Sophia Loren” with oranges and buffalo mozzarella cheese, mint flavored Squid ink Risotto Fresh tomato sauce Ravioli with Porcini mushrooms and minced meat shank with red onion: B l k h k l b i d f 6 h lt i
嵒崡崰嵑嵛崮嵣崐嵣崼崫崬崏嵒崊 崨嵣崌嵤嵜崑 ূ ٿદયઁஏ >7@ >)@ ZZZ HDWSLD FRP UHVWDXUDQW GD LYR HELVX LWDOLDQ
৫ফ ফ ৎ 嵑嵛崩 / 2 崯崋崲嵤 / 2 ೬ 峔峁 ڭয岬峉峴峘 嵑嵛崩 崯崋崲嵤
崒嵤崲嵤崟崏崽 崌嵤嵜崑嵣嵜崋嵓崠嵤嵒崒
崨 崌嵤嵜崑峙崌崧嵒崊嵛峘ౕਅય峒峁峐ੴ峳島峵౩ૻํ岵峳ઁஏ্એ峕
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峔崔嵑崡ษ௭峁峕ৢ峴峕岽峦島峵ྩ峴峒ણਞ峙岝峉峒岲峘র 岵峳峑峬ഀ
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峒ઓ岰崌崧嵒崊嵛峼௫峁峽峑ຘ岷峉岮岤峒岰岽峘峘મ৶峙岝崲嵅嵒峼রੱ
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嵣ຂ峘嵉崌嵛峬ౄৰ峁峐岮峵岞崼崫崬崉ཞ峙岝崟崏崽峒ઐ峘岬峵崲嵅嵒峑 ڭ岝ڮ峼ଥ岰ཞয岶岝崲嵅嵒岵峳౫મ峼峋峩ম峑ଲ峁峉峬峘 岞崼崫崬崉ཞ峊岻峑峔岹岝෫峘崧崌嵓岝峕෪峳島峐岮峵岝崱崊崶崾岝峇峁峐 峘่ഝ峕ඹ峵峨峑岝峥峒峽峓岶崲嵅嵒岵峳峋峽峊峬峘岞岽島峊岻峑峬 ેী峕崲嵅嵒峘૬ਞ岶峹峵峘峊岶岝ா峫峎岻峙崿嵓崩崵崫嵑峒ళ峚島峵 崲嵅嵒峘ଁ峔৲૽峘ಎ岮峼峁峉崯崋崲嵤崧崌嵈峘嵃嵤嵓崡崧崫崽 岞崟崏崽ᥐ岹岝岣岽峘崡崧崌嵓峑崝嵤崻崡峼峁峐岮峵嵔崡崰嵑嵛峙岝਼ੀ峑峬 峥峒峽峓岬峴峨峅峽峲岞岤 ਯ岬峵崌崧嵒崊嵛嵔崡崰嵑嵛峘র岝岣০峙岝峥峽峬峘峘崌崧嵒崊મ৶峼୫峣 峉岮岞岤峒ઓ峍峉ৎ岝ชశ௰島峐ຘ岷峉岮ໟ峑岬峵岞
崒崡崡嵉峘ષ ؟ ዘ 嵌嵒崌崓岝嵈嵤嵓༏岝崐崻岝崊崝嵒峘崽嵔崫崟嵍崰嵆崰峘崹崡崧
ዘ ฟ崽崋嵔峒崽崑嵗崘嵑 హ崰嵒崽峘嵕崫崟嵤崳௯
ዘ 崒嵔嵛崠峒ฟ嵊崫崬崉嵔嵑崩嵤崢 嵇嵛崰峘ಘ峴 n崥崽崋崊嵕嵤嵔嵛|
ዘ 崌崓崡嵇峘嵒崦崫崰
ዘ 嵅嵓崩嵤崳ᏻ峒়⎦岷峘嵑崻崒嵒 崽嵔崫崟嵍崰嵆崰崥嵤崡
Ristorante Il Sole Abitashion Yamate 2F, 2-9-1 Yamatedori, Showa-ku, Nagoya 466-0815, Japan [T] +81-52-835-6245 [F] +81-52-835-6245 [E] il-sole@nyc.odn.ne.jp www.ilsole73.com
Year of establishment: 1994 Opening hours: Lunch 11:30 - 14:00 Dinner 17:30 - 22:00 Average cost per person: Lunch 4,000 JPY Dinner 10,000 JPY
Shinya MASUI After gaining 10 years of experience working as an Italian chef, Shinya Masui moved to Italy, working in restaurants in the Pavio, Neive, Grosetto regions. Upon his return to Japan, he became a sommelier for Il Sole restaurant.
Please enjoy the flavours of our authentic Italian dishes and Italian wine at Il Sole. We offer traditional, local Italian cuisine, using traditional cooking methods and imported Italian ingredients. Every month we offer our Abbinamento course: we feature classic dishes and wine of a select region of Italy. We pride ourselves in using local, Japanese ingredients as well, such as fresh seafood and organic vegetables. We understand that each customer is different, so we also offer a special, unique course according to the customers’ requests.
Specialties: Our restaurant offers 700 types of Italian wines, with ov er 2000 bottles in our wine cellar. We also have rare vintage wines, as well as wines made with special, local Italian grapes. For those who order from the course menu, we also prov ide 10 types of wine to match the dishes.
嵒崡崰嵑嵛崮嵣崌嵓嵣崥嵤嵔 ٿ崊崻崧崟崒嵛ুڮమકਚ ఎੴଽોೣਮયুৢڮഛ৯ ڭ ڵ >7@ >)@ >(@ LO VROH#Q\F RGQ QH MS ZZZ LOVROH FRP ৫ফ ফ ৎ 嵑嵛崩 崯崋崲嵤 ೬ 峔峁 ڭয岬峉峴峘 ఽ
ੜ੩ಇื ৹৶ప峒峁峐崌崧嵒崊મ৶峕ڬڭফඐਜ岞 峇峘நట崹嵜崋崊岝崵崌嵜崏岝崘嵕崣崫崰峘嵔崡崰嵑嵛ඐਜ岞 షব崌嵓崥嵤嵔峕峐崥嵈嵒崐峒峁峐ඐਜ岞
崌崧嵒崊ଁમ৶峒崌崧嵒崊嵗崌嵛峼ੱ峰岹峨峑岴௫峁峩ຘ岻峨峃岞 ଁ峔崌崧嵒崊峘ଅમ৶峕岽峊峹峴崌崧嵒崊ਠ峘୫౫岝৹৶১峼 峴ো島峐峵崌崧嵒崊্峘ଁમ৶岶ঽཿ峑峃岞 া崌崧嵒崊ପ峼્ૐ峁峐ଁમ৶峒嵗崌嵛岝ଁધ৲峼岴岲峃峵崊 崻崲嵉嵛崰崛嵤崡峼౪৷ਔಱ峁峐岴峴峨峃岞 বਓ୫౫峬થਃཅ峮ී峲峴ઉଛ岿島峵ৗ峑৸峔୫౫峼ઞ৷ 峁峐岴峴峨峃岞 岴峘岾ਏ峼ਸ਼峒峁峐岝峇峘峘崡崧崌嵓峕়峹峅峉嵉崳嵍嵤峬౪ ৷ਔಱ峁峨峃岞
崒崡崡嵉峘ષ 嵗崌嵛峙 ரథ মਰ峘崌崧嵒崊嵗崌嵛峘峩 峼౪৷ਔಱ峁峐岴峴峨峃岞 ম峑峙༉峁岮ଅାષர峮嵔崊峔崻嵛崮嵤崠 嵗崌嵛峔峓峇峘ਞী峑岴௫峁峩ৣ岿岮 崛嵤崡峕ভ峹峅峉崘嵑崡嵗崌嵛峼ଞৎڬڭரథ峥峓 岾৷ਔಱ峁峐岴峴峨峃岞
Ristorante Italiano COLOSSEO Osaka Norin Kaikan B1F, 3-2-6 Minamisenba, Chuo-ku, Osaka 542-0081, Japan T] +81-6-6252-2024 [F] +81-6-6252-1544 [E] osaka@colosseo.co.jp www.colosseo.co.jp Year of establishment: 1982 Opening hours: Lunch 11:30 – 15:00 (L.O. 14:00) Dinner 17:30 – 22:30 (L.O. 21:30) Closed on Sunday Average cost per person: Lunch 4,000 JPY Dinner 10,000 JPY
Colosseo, being the only restaurant in Kansai to be given recognition by the Italian government for serving authentic Italian cuisine, also offers an authentic, warm service and restaurant atmosphere to diners. We specialize in dishes from southern Italy, particularly from the Puglia region, where our Italian owner was born and raised. We recommend our hand-made pasta in particular out of these dishes. Please come and enjoy our southern Italian cuisine.
Specialties: Seafood soup (fish tomato stew): lobster with a variety of seafood and fish in a tomato-based soup. Diners can enjoy this soup with a plate of pasta or risotto to complete the meal!
嵒崡崰嵑嵛崮嵣崌崧嵒崊嵤崶嵣崛嵕崫崣崒 ٿপଚরఙયવ௩ৃ ڲٕڮٕگ পଚভை % >7@ >)@ >(@ RVDND#FRORVVHR FR MS ZZZ IDFHERRN FRP ULVWRUDQWH FRORVVHR ৫ফ ফ ৎ 嵑嵛崩 t / 2 崯崋崲嵤 t / 2 ೬ ໑ য岬峉峴峘 嵑嵛崩 崯崋崲嵤
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崒崡崡嵉峘ષ ؟ 嵣崢崫崹 崯崋 嵂崫崟崏 قຂஂ峘崰嵆崰Ⴝ峩 ك 崒嵆嵤嵓ਲഠ峮ຂஂ峼峟峽峊峽峕ઞ峍峉༺峘ಘ峵ຂஂ峘崰嵆崰Ⴝ峩岞 ຺峩峉峍峡峴ଋ峍峉崡嵤崿峑峵崹崡崧峮嵒崦崫崰峬 岴௫峁峩آ
Ristorante Italiano LA COMETA 1-7-2 Azabu-juban, Minato-ku, Tokyo 106-0045, Japan [T] +81-3-3470-5105 [F] +81-3-3402-4317 [E] akira@islandfoods.jp www.cometa.jp Year of establishment: 1982 Opening hours: Lunch 11؟30 - 14؟00 (L.O.) Dinner 17؟30 - 21؟30 (L.O.) Closed on Sun & Mon Average cost per person: Lunch 1,400 JPY Dinner 5,000 - 10,000 JPY
Junji AYUTA Junji Ayuta was born in Tochigi in 1951. In 1975, he went to Italy and graduated from Rome ENALC Hotel School. He was trained in CIGA hotels and LE GRAND hotel, in Umbria, Toscana and Sicilia. After his return to Japan in 1982, he opened Ristorante La Cometa. In 2003, he established Island Foods. He is a member of All Italian Cook Union in Lazio. He also received the prestigious Reward of Cavaliere.
La Cometa is located in Azabu-juban, near the Italian embassy in Tokyo. At La Cometa, you can enjoy Italian dishes from several regions of Italy. Every year, we go to Italy and import selected ingredients directly for our guests at reasonable prices. In our restaurant, you can enjoy unique ingredients and the real local food in a homely comfortable atmosphere. We, LA COMETA, serve high quality ingredients at reasonable prices for our guests because we import food by ourselves. This is not limited to ingredients, but also wine. We are sure of the quality of our wines, because they are from wineries we directly know for their quality. We also import Okinawan royal pork, and you can enjoy it many ways at lunchtime and dinnertime.
Specialties: Risotto Crema di Limone When our chef had this dish in Sorrento, he was captured by its deliciousness and, soon after, he tried to make it in Japan. It is made with rice vialone nano (Ferron). Organic lemons produced in Hiroshima give the fantastic flavour. When you taste our specialty, you will understand the meaning of “simple is best”.
ࠬ࠻ࡦ࠹ࠗ࠲ࠕࡁ ࠦࡔ࠲ ূ ٿય๊ഘે >7@ >)@ >(@ DNLUD#LVODQGIRRGV MS ZZZ FRPHWD MS ৫ফ ফ ৎ 嵑嵛崩 ؟t ؟/ 2 崯崋崲嵤 ؟t ؟/ 2 ೬؟岝া ڭয岬峉峴峘 嵑嵛崩 崯崋崲嵤 t
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Ristorante LA BISBOCCIA Hiroo SK Building 1F 2-36-13 Ebisu, Shibuya-ku, Tokyo 150-0013, Japan [T] +81-3-3449-1470 [F] +81-3-3449-1809 [E] info@labisboccia.com www.labisboccia.com
Year of establishment: 1993 Opening hours: Mon to Sat 17.30 - 23.30 Closed on Sunday Average cost per person: 14,000 JPY
You’ll be welcomed by our friendly and professional staff both Italian and Japanese. They will recommend the best wines to pair with your dishes, and also will help you create your own pasta dishes.
La Bisboccia is a typical Italian restaurant presenting authentic, high-quality dishes from the central regions of Italy. Among the finest eateries in Tokyo, entering La Bisboccia is like being transported to Italy; genuine Italian antiques are spread about the interior. The cozy and authentic atmosphere is further highlighted by discreet lighting from cast iron chandeliers showing that every aspect of the restaurant has been designed to be as close as possible to restaurants in Italy. The restaurant has been certified “Authentic Italian” by the government of Italy and the restaurant prides itself on proving excellent professional service. Using the finest ingredients, the à la carte menu features many specialties. Diners can also choose other unique Italian dishes and finish their meal with a mouth-watering selection of desserts.
Specialties: Fried flowers with buffalo mozzarella Bucatini with homemade bacon in tomato sauce Pappardelle with scampi sauce Parmesan cheese risotto Today’s catch with potatoes, lemon & olives cooked in foil sheet Grilled Beef steak Sauteed veal with prosciutto in Roma style
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崒崡崡嵉峘ષ Fried flowers with buffalo mozzarella Bucatini with homemade bacon in tomato sauce Pappardelle with scampi sauce Parmesan cheese risotto Today’s catch with potatoes,lemon&olives cooked in foil sheet Grilled Beef steak Sauteed veal with prosciutto in Roma style
Ristorante La Brianza Park1 bldg 1F, Azabu-juban 2-17-8, Minato-ku Tokyo 106-0045 [T] +81-3-5440-8885[F] +81-3-5440-8885 [E] info@la-brianza.com www.la-brianza.com/ristrante/index.html Year of establishment: 2003 Opening hours: Lunch (Tue to Sat) 12:00 - 15:00 Dinner (Mon to Sat) 18:00 - 23:30 Closed on Sunday Average cost per person: Lunch 2,000 JPY Dinner 10,000 JPY
Yoshiyuki OKUNO Owner and Chef Yoshiyuki Okuno was born in Wakayama. He grew up in his family’s restaurant, so he became familiar with Japanese cuisine. After graduating from university in the USA, he became interested in Italian cuisine and started working at an Italian restaurant in Tokyo. Following this, he flew to Italy and learned various traditional dishes from all regions. He also practiced at 8 restaurants with one or two stars. His specialties are Piemont and Ligurian dishes, in particular the ovenroasted truffle.
Our restaurant name "La Brianza" comes from Brianza, which is an area located in the suburbs of Milan. Brianza is famous for Lake Como, Monza circuit (F1), leather articles and furniture. Most traditional dishes include pork meat, but freshwater fish and rice are also very popular ingredients. “La Brianza” is a comfortable restaurant in Azabu-juban, Minato-ku with 24 seats. Although we are a small restaurant, we offer a special service to our guests and make them feel comfortable and relaxed with the specialities served by our chef Okuno and selected wines for every dish. Please make yourself at home with your precious ones, friends, or business partners and so on. Our concept is that of a comfortable restaurant to make our Diners filled with smile, a little far away from big cities like Milan and Torino.
Specialties: All dishes are our specialties.
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崒崡崡嵉峘ષ ؟ ৸峐峘岴મ৶峼峁岹岮峉峊岻峵峲岰岝ঽਦ峼峬峍峐岴峕峁峐岮峨 峃岞
Ristorante Stefano Terui Building 1F, 6-47 Kagurazaka, Shinjuku-ku, Tokyo 162-0825, Japan [T] +81-3-5228-7515 [E] public@stefano-jp.com www.stefano-jp.com Year of establishment: 2004 Opening hours: Lunch 11:30 - 15:30 Dinner 18:00 - 23:30 Closed on Tue all day & Wed lunch time) Average cost per person: Lunch 2,500 JPY Dinner 8,500 JPY
Stefano FASTRO Chef and patron, trained in restaurants and hotels in Veneto region (Italy) then 4 years in London before arriving in Japan in 1999 where he worked as a head chef for an Italian restaurant company. In 2004 he opened Ristorante Stefano bringing to Tokyo the real Venetian seasonal cuisine, making sure that everything is made in the house. Key person of restaurant We have been a stable presence in Kagurazaka since 2004, and have come to be known as THE Italian restaurant in the area for good food and ambience. Since then many events have changed the neighbourhood and its people, but our commitment to giving our customers and friends an outstanding dining experience every time they visit remains rock solid. The concept is simple: be flexible and always serve quality dishes made with passion in a warm Italian atmosphere, exactly as you would find in an Italian home. We are a local restaurant, operated by local people for the local people. We stand for the real thing, prepared in a healthy way, because we care about people and want to help our patrons take care of their health as well as their appetites. This is who we are, and we are most grateful to all our customers who have supported us until now. Please remember to book yourself a table in advance, we cover only 20 seats in our restaurant.
Specialties: Baccalà mantecato (dry salted cod mousse) Asparagi alla bassanese (white asparagus, eggs, vinegar sauce) Bigoli in salsa (thick homemade spaghetti, anchovy and onion) Linguine all’astice (lobster sauce homemade linguine) Seppie al nero (cuttlefish in black ink sauce) Cartoccio di pesce (wrapped and backed fish and vegetables) Fegato alla veneziana (venetian style sliced beef liver sautÊed) Zabaione al marsala
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৫ফ ফ ৎ 嵑嵛崩 f / 2 崯崋崲嵤 f / 2 ೬؟ౌી岴峲峝峘嵑嵛崩ৎఝ ڭয岬峉峴峘 嵑嵛崩 崯崋崲嵤
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ر峙 ফ峕ઋ௫௳峕峼崒嵤崿嵛峁峐岵峳7+( ,WDOLDQ 5HVWDX UDQW 峒峁峐௰島峵যر峕岴岮峁岮મ৶峒ಞศ峔࿇೧ਞ峼峁峐峨岮峴 峨峁峉岞 峇島岵峳峒岮岰峬峘যر峙峴峹峴ر峔হ岶କ岽峴峨峁峉岞峁岵峁ر 峘岝岣崚崡崰峮যر岶嵔崡崰嵑嵛峼௰島峵峉峝峕ಞอ峳峁岮崨崌崳嵛崘峘৽ୡ 岶峑岷峵峲岰峕岤峒岮岰અ岲峙ଞ峕峹峵岽峒岶岬峴峨峅峽岞 崛嵛崣崿崰峙崟嵛崿嵓峑峃؟峨峵峑崌崧嵒崊ੇ൦峘୫ཬ峕岮峵岵峘峲岰峕岝ম ৃ崌崧嵒崊峼ઓ峹峅峵岵峔崌崧嵒崊峘࿇೧ਞ峘র峑ଞ峕ฑໞ峑岬峴岝ੲ 峼峬峍峐ସ峔મ৶峘ષر峼峃峵岽峒岞 எ峉峋峙ଅয峕峲峵ଅয峘峉峫峘ଅ峔嵔崡崰嵑嵛峑峃岞 ر峙৬峕ଐ岮ম峼峁峨峃岞峔峆峔峳எ峉峋峙崚崡崰峕୫峣峒 峂峊岻೨峼ਞാ峍峐峥峁岮峒ઓ岰岵峳峑峃岞岽島岶எ峉峋峑岬峴ر峙০ 峘岮峨峨峑੍岲峐岹峊岿峍峉岴峕ප峼ண峁岼峉岮峒ઓ峍峐岮峨峃岞 ਊ峙 ఆ峁岵峔岮峉峫岝岾ਟ峘峙峄岾৺峼岬峳岵峂峫峁峐岮峉 峊岷峨峃峲岰岝峲峷峁岹岴ൢ岮岮峉峁峨峃岞
崒崡崡嵉峘ષ ťƄƆƆƄƏƄŃ ƐƄƑƗƈƆƄƗƒ 嵜崏崵崬崋崊௯峁峊峳峘嵈嵤崡 ŤƖƓƄƕƄƊƌŃƄƏƏƄŃƅƄƖƖƄƑƈƖƈ ஜ崊崡崹嵑崔崡峒ຼ峒崻崵崔嵤崥嵤崡 ťƌƊƒƏƌŃ ƌƑŃ ƖƄƏƖƄ 崊嵛崩嵏崻峒崒崳崒嵛峘ঽੇଲ୬ᓻ崡崹崚崫崮崋 ůƌƑƊƘƌƑƈŃ ƄƏƏƢƄƖƗƌƆƈ 嵕崾崡崧嵤崥嵤崡ঽੇଲ嵒嵛崘崌崵 ŶƈƓƓƌƈŃ ƄƏŃ Ƒƈƕƒ 崌崓峘崌崓崡嵇崥嵤崡ਮ岲
ŦƄƕƗƒƆƆƌƒŃƇƌŃƓƈƖƆƈ ຂ峒ཅ峘ෆ峩൏岷
ũƈƊƄƗƒŃƄƏƏƄŃƙƈƑƈƝƌƄƑƄ 嵁崵崩崊௯崡嵑崌崡峁峉ฟ嵔崸嵤峘崥崮嵤
ŽƄƅƄƌƒƑƈŃƄƏŃƐƄƕƖƄƏƄق嵆嵓崝嵑嵗崌嵛峘崞崸崌崒嵤崵 ك
Rvalentino Nuova Spirito Bldg 3F, 4-5-13 Kano-cho, Chuo-ku, Kobe 650-0001, Japan [T] +81-78-332-1268 [F] +81-78-332-1268 [E] info@r-valentino.com www.r-valentino.com Year of establishment: 1995 Opening hours: Lunch 11:30 - 14:00 Dinner 17:30 - 21:00 No closing day Average cost per person: 3,000 JPY
Pietro OLEASTRO Pietro Oleastro is the owner of Rvalentino. Born in a small port town, Cetraro, in the Calabria region of Italy, Pietro Olesastro became interested in the culinary arts at the young age of 13. When he was 19, he travelled around the world to gain experience. In 1991, he moved to Japan to open Rvalentino in Kobe.
In the warm, welcoming atmosphere of Rvalentino, diners can enjoy lively conversation and great food, feeling as if they are in Calabria, Italy. We offer 16 types of pizza made specially using traditional stone ovens. We take great care in making our pizzas – our Italian chefs adjust the temperature of the oven according to the weather each day to make the perfect pizza. Our pizza and dishes have been featured in the media and on Japanese TV, attracting many diners to our restaurant. Recently we have opened a new space on the 3rd and 4th floors especially for events or parties. Guests can use this space for any celebratory occasion, and can rent out the entire space as well.
Specialties: Pasta: generous portions of Japanese blue crab, or granchio, in a rich tomato sauce with a bit of chili pepper We also offer meat and seafood dishes using seasonal ingredients on the a la carte or course menus.
崊嵤嵓嵜崉嵔嵛崮崋嵤崶 ٿઋૺরఙયਸವ 崴嵤崸崡崼嵒崰崻嵓 ) >7@ >)@ >(@ LQIR#U YDOHQWLQR FRP ZZZ U YDOHQWLQR FRP ৫ফ ফ ৎ 嵑嵛崩 t 崯崋崲嵤 t ೬ 峔峁 য岬峉峴峘
Main picture chosen by restaurant Picture size: 5.08cm (height) 7.38cm (width)
崼崐崰嵕嵣崒嵔崊崡崰嵕 崒嵤崲嵤峘崼崐崰嵕嵣崒嵔崊崡崰嵕峙崌崧嵒崊峘৵岿峔崓嵑崾嵒崊ପ崩崏崰嵑 嵤嵕峑ਓ峨島峵岞 ୃ峲峴મ৶峕ඡ島岝 ୃ峘ৎ峕崌崧嵒崊峼ఄ峝ল峁崌 崖嵒崡峼峫਼ੀব峑৽ୡ峼峩岝 ফ岝ম峢ఋ峴য়峎岞峇峘 ઋૺ峕峐崌崧嵒崊嵛嵔崡崰嵑嵛崊嵤嵓嵜崉嵔嵛崮崋嵤崶峼崒嵤崿嵛峃峵岞
ዖ峮岵峔ভਵ岶ఄ峝ઐ岮岝વ崌崧嵒崊峘୬഻峼ઓ峹峅峵峙岝崼崐崰嵕 崒嵤崲嵤峘崓嵑崾嵒崊峘ആ岵岮࿇೧ਞ峼峂岿峅峨峃岞 લቤཞ峼ઞ峍峐൏岷岼峵崼崫崬崉峙ੑ ரథ岞ে岵峳岽峊峹峍峉崼崫崬 崉峙峇峘峘ဒਞ峮ആ২峕峲峍峐ᇪৎ峼৹ତ岞৺ ২峘લቤཞ 峑崌崧嵒崊যয岶൏岷岼峨峃岞 ਊঽཿ峘崼崫崬崉峮મ৶峙岝79峼峙峂峫岝ர嵉崯崋崊峕峬ਯ峴 岼峳島岝岴岵岼岿峨峑峉岹岿峽峘岴峕岴௭峁ຘ岷৴৩峒峔峍峐岮峨 峃岞 峨峉岝ਊ嵔崡崰嵑嵛岶ো峵崻嵓峘మ岝 ҩ )峕岝ৗ峁岹崹嵤崮崋嵤崡嵂嵤崡峼 崒嵤崿嵛岿峅峨峁峉岞 崎崏崯崋嵛崘峮崹嵤崮崋嵤岝崌嵁嵛崰嵣 ઃভಉ岝்ઁ岹岴ઞ岮ຘ岻峵৸ જ峘௧৷崡嵂嵤崡峒峔峍峐岴峴峨峃岞Ń
崒崡崡嵉峘 ષ 嵗崧嵒崔崳峼峉峍峡峴 ྥઞ岰崟崏崽ঽཿ峘岣崘嵑嵛崕崒岤峙෯ௐ峔崰嵆崰崥嵤 崡峕རၞ岶岮峉岝峁崼嵒ၞ峔崹崡崧峑峃岞 峇峘岝ഽ峘ಞ౫峼ઞ৷峁峉ཪ峔嵣ຂ峔峓峘崊嵑崓嵓崰峮崛嵤崡મ৶ 峼岴௫峁峩ຘ岻峨峃岞
SABATINI DI FIRENZE TOKYO Sony Building 7F, 5-3-1 Ginza, Chuo-ku, Tokyo, 104-0061 Japan [T] +81-3-3573-0013/4 [F] +81-3-3573-0035 [E] sabatini@minos.ocn.ne.jp www.miyoshi-grp.com Year of establishment: 1980 Opening hours: Lunch 11:30 – 14:00 Dinner 17:30 – 21:30 Average cost per person: Lunch 6,000 JPY Dinner 20,000 JPY
Virgilio BALDI Chef Virgilio Baldi is from Lucca, Tuscany, where Sabatini di Firenze was born. Baldi’s specialties are his hometown, Tuscan cuisine. Though he has been training in several restaurants, he strives to further improve his culinary skills.
About 30 years ago, even in Tokyo, one of the most advanced cities in the world, there were few authentic Italian restaurants. Since our opening in 1980, we, Sabatini di Firenze Tokyo, have been creating real and traditional Italian dishes for over 30 years. Our chef Baldi never stops improving his culinary skills. He goes to Italy at least once a year to learn latest Italian cuisines there in order to improve his culinary skills further. Please enjoy the classical services of our Maitre d’Hotel Tomba, who is also from Tuscany, along with the Tuscan dishes made by our chef Baldi, in the heart of Ginza, Tokyo.
Specialties: Florentine traditional dishes Bistecca alla Fiorentina (grilled with only rock salt and pepper) We serve grilled bistecca in slices to our guests at a table. We recommend this as an additional main dish for special occasions such as business and celebrations.
崝崸崮崋嵤崳嵣崯崋嵣崽崋嵔嵛崬崏ূ ূ ٿরఙયౠ 崥崳嵤崻嵓 మ >7@ >)@ >(@ VDEDWLQL#PLQRV RFQ QH MS ZZZ PL\RVKL JUS FRP ৫ফ ফ ৎ ق ؟ ع ؟/ 2 ك ق ؟ ع ؟/ 2 ك ೬ 峔峁 ڭয岬峉峴峘 嵑嵛崩 崯崋崲嵤
嵜崋嵓崠嵒崒嵣崸嵓崯崋 崝崸崮崋嵤崳嵣崯崋嵣崽崋嵔嵛崬崏峘ম岶岬峵崰崡崓嵤崲ପ嵣嵓崫崓লମ峘崸 嵓崯崋崟崏崽峙岝峘ႃ岵峳ຯ島峁峽峊崰崡崓嵤崲峘্મ৶峼੭ਔ 峒峁峐岴峴峨峃岞ਯر峘峑ฏ峼༿岮峐岷峉崸嵓崯崋峑峃岶岝岽島峨峑峘 ৽ୡ峮峘ଁ峕ཿੱ峙岬峴峨峅峽岞
০岵峳 ফਰ岝ৎ৻峘ഈ峼峵ূ峑峃峳岝ਫଁ峘崌崧嵒崊મ ৶峼ল峃峙岾岹峹峄岵峑峁峉岞 岽岽崝崸崮崋嵤崳嵣崯崋嵣崽崋嵔嵛崬崏ূ峙崒嵤崿嵛ਊৎ峘 ফ岵峳 ফਰ岝ෞხ峔ਫଁୣ崌崧嵒崊મ৶峘峩峼峁峐岷峨峁峉岞嵇崟嵍 嵑嵛峘య峼ඃ੭峁峉ৰৡ峑ฏ峼༿岮峉崸嵓崯崋崟崏崽峙岝岽島峨峑峘৽ ୡ峮峘ଁ峕ཿੱ峙岬峴峨峅峽岞ফ峕২峙崌崧嵒崊峕షব峁岝০峘 崌崧嵒崊મ৶峘峼৾峝岝ลઽ岞峇岽峑ਭ岻峉ৗ峉峔ඵౕ峼峋ష峴岝મ ৶峙ਤ৲峼ਢ岻峐岮峨峃岞 య峘ਯ峥峓崌崧嵒崊મ৶岶岬峵০岝峘ਙ峑岬峵ਫଁୣ峘峼ா峫 峉ਯ峔岮嵒崡崰嵑嵛崮峑峃岞 崽崋嵔嵛崬崏ম岵峳ਟ峁峉嵉嵤崰嵓崱崮嵓 崰嵛崸峘মત峔崗嵑崟崫崗 崝嵤崻崡峒岝崟崏崽 崸嵓崯崋峘峴ল峃মৃ峘崰崡崓嵤崲મ৶峼ূ峘 ౠ峑峹岰হ岶峑岷峨峃
崒崡崡嵉峘ષ 崌崧嵒崊嵣崽崋嵔嵛崬崏મ৶岥 崻崡崮崫崓 崊崫嵑 崽崋崒嵔嵛崮崋嵤崲 岦 గව峒მᦪ峘峩峑ຍౌ峑崨崌崲嵇崫崗峕൏岷岼峵મ৶岞 ຍౌ峑ಘ峚峁岹൏岷岬岶峍峉岴峼ீ岾峒崮嵤崾嵓峕峐岴峴ী岻岮峉峁 峨峃岞மୄ峘ఆ峮岴໑岮峘ఆ峑峘岝୯ਸ峘્શ峔嵉崌嵛崯崋崫崟嵍峒峁峐 ਈి峑峃岞
Taverna Tharros Shibuya SEDE Building 1F 1-5-2 Dogenzaka, Shibuya-ku Tokyo, 150-0043 Japan [T] +81-3-3464-8511 [F] +81-3-3464-8514 [E] info@tharros.jp www.tharros.jp Year of establishment: 2007 Opening hours: Mon to Fri 11:30 - 15:30 Sat, Sun, Holidays 12:00 - 15:30 Dinner 18:00 - 24:00 Average cost per person: 6,000 JPY
Keitaro BABA Keitaro Baba travelled to Italy in 1994, and was trained in the culinary arts in Toscana, Sardinia and Sicily for 5 years. In Sardinia, Baba worked at La Gritta, Corsaro and Tonno di corsa for 2 years. After his return to Japan, he worked as a chef at Napule, La Scogliera in Akasaka and then opened Tharros in Shibuya.
”Taverna٭Bar ITALIANO Tharros” is a restaurant where you can enjoy South Italian and Sardinian traditional cuisines. It only takes about 1 minute on foot from Shibuya station. We have many kinds of traditional dishes like “Fregula”, which is one of our specialties. Our restaurant has white walls with Sardinian blue and a fantastic atmosphere created by guests and staffs. We also have a standing bar for single guests. Tharros is the best place to enjoy delicious dishes and to have a fantastic time with anyone, even the person next to you or other groups
ር㠨䚕ቑ䟊⍞ 䟊⍞ቑኒኁኗ: 5.08cm (ኜኣ) 7.38cm (ዅነ)
ር㠨䚕ቑ䟊⍞ 䟊⍞ቑኒኁኗ: 5.08cm (ኜኣ) 7.38cm (ዅነ)
Specialties: Tharros homemade small dish appetizers Sardinian bora Salad with dried mullet roe, celery and Pecorino Tharros special dish! Fregula of shellfish Spaghetti with Sardinian bora and dried mullet Roasted marlin and onion with crumb bread Sardinian Tagliata of horsemeat Seadas… the oldest European dessert
崧嵁嵓崲嵣崧嵕崡 ূ ٿદય௳ દ6('(崻嵓 ) >7@ >)@ >(@ LQIR#WKDUURV MS ZZZ WKDUURV MS ৫ফ ফ ৎ 嵑嵛崩 / 2 ଅ໑ / 2 崯崋崲嵤 / 2 ೬ 峔峁 ڭয岬峉峴峘
ৃၲ୬ ফ峕நట岝崰崡崓嵤崲岝崝嵓崯嵤崳嵋岝崟崩嵒崊ପ峘嵔崡崰嵑嵛峑ੑ ফ ఊ岞崝嵓崯嵤崳嵋峑峙岣嵑嵣崘嵒崫崧岤岣崛嵓崝嵤嵕岤岣崰嵛崶嵣崯崋嵣崛嵓崝岤峑 ੑ ফ௮岹岞షব岣崲崿嵔岤岝௳岣嵑嵣崡崛嵒崐嵤嵑岤峘崟崏崽峼 ഄભ岝દ峕岣崧嵕崡岤峼崒嵤崿嵛岞
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崒崡崡嵉峘ષ 崧嵕崡௯آঽੇଲ৵ཅ 崝嵓崯嵤崳嵋ਓ峦峳 崓嵑崡嵇峒崣嵕嵒岝嵂崛嵒嵤崶崩嵤崢峘崝嵑崨 崧嵕崡آ༏థ峘崽嵔嵤崘嵑 崝嵓崯嵤崳嵋ਓ 峦峳崓嵑崡嵇峘崡崹崚崫崮崋 崓崠崕嵆崘嵕峒崒崳崒嵛峘崹嵛崒嵤崾嵛൏岷 崝嵓崯嵤崳嵋 崷嵑嵇峘崧嵒崊嵤崧 嵐嵤嵕崫崹ਈଽ峘崯崞嵤崰 崣崊崨崡
Trattoria CASALE DEL PACIOCCONE 1-11-25 Minami-Aoyama, Minato-ku, Tokyo 107-0062, Japan [T] +81-3-6438-9235 [F] +81-3-6438-9236 [E] casale@quals.jp www.quals.jp
Year of establishment: 1998 Opening hours: 11:30 - 15:00 18:00 - 23:00 Closed on Monday Average cost per person: 5,000 - 7,000 JPY
Daisuke ENOMOTO Daisuke Enomoto was born in Saitama Prefecture in 1981. He graduated from Tokyo Kunitachi Italian Food College. In 2001, he entered IL PACIOCCONE. After his training there, he went to Italy. In 2009, he came back to Japan and opened CASALE DEL PACIOCCONE, with the role of chef.
In 1993, CASALE DEL PACIOCCONE was opened in Niigata prefecture, but 5 years later moved to MinamiAoyama. In 2009, the second CASALE DEL PACIOCCONE was also opened. In relation to CASALE DEL PACIOCCONE’s origins, great varieties of ingredients are from Niigata prefecture. We also offer to our guests 42 kinds of wine from 16 Italian wineries that we directly import. Recently, we also started producing Carnaroli rice in Niigata.
Specialties: “Pici” pasta made by our chef Enomoto, who is a great specialist of Toscana cuisine.
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TRATTORIA E PIZZERIA Amici 286-1 Teshirogi, Tsukuba-shi, Ibaraki 305-0834, Japan [T][F] +81-29-852-5885 [E] tsukuba@napoli-amici.jp www.napoli-amici.jp Year of establishment: 2007 Opening hours: 11:00 - 15:00 / 18:00 - 23:00 Closed on New Year’s Day Average cost per person: Lunch 1,600 JPY Dinner 4,000 - 5,000 JPY
Kosuke SAKAIRI and Yuji OTA We met when we were 7 years old and have been the best of friends ever since. Kosuke Sakairi works as an architect, while Yuji Ota has been working as a chef. Together, we opened Trattoria e pizzeria Amici. Both born in 1973, we are now proud fathers of two children.
Amici focuses on making Napoli cuisine and Neapolitan pizza. We strive to provide the same, relaxing atmosphere of restaurants in Italy from the moment you step inside. We use seasonal, fresh ingredients grown locally; if possible, we aim to obtain ingredients 0km away from our restaurant. Our restaurant has 40 seats indoors, 10 seats outdoors, and 6-12 seats for private events. On the same street, 300 meters away, we have a second pizzeria offering mostly take away dishes. We also import pasta, bagna cauda sauce, pasta sauce, minestrone, among other ingredients, from Italy.
Specialties: In the winter season (December-February), we serve dishes using ingredients such as game meat (deer, wild boar, pheasant, dove, duck) that the chef himself has caught!
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ር㠨 䚕ቑ䟊⍞ 䟊⍞ቑኒኁኗ 崒崡崡嵉峘ષ ؟ 峘ڮڭাڮعা峨峑峘ᄣ峕峙崟崏崽ঽ峳岶ඃ峍峐岹峵ಧ岝གྷ岝岝 ℒ岝ໆ峔峓峘崠崻崐મ৶岶ਯధ峝峨峃 آ
Trattoria GHI-HEI 3-13-1shinjiyo Nakahara-ku, Kawasaki-shi, Kanagawa 211-0044, Japan [T] +81-44-755-2647 [F] +81-44-755-2647 www.ghihei.com
Kazuo IIDA After working as a lecturer at a culinary school in Japan, Kazuo Iida travelled to the Piemonte, Marche, and Veneto regions, working as an opening chef for 3 years. In 2008, he opened Trattoria Ghihei in his hometown of Musashi-shinjo. He also manages an ingredient store/bar “Ponterosa Tokyo” in Ikejiri-ohashi.
Year of establishment: 2008 Opening hours: Lunch: 11:30 – 14:30 Dinner: 18:00 – 22:00 (L.O.) Closed on Wednesday Average cost per person: 5,000 JPY
Trattoria Ghihei is located in the Kawasaki area, about a 2minute walk from Musashi-shinjo station. We focus on creating traditional dishes from the Piemonte, Marche, and Veneto regions, using seasonal ingredients, along with imported ingredients from Italy. We offer over 200 types of Italian wine; one can order by the bottle or by the glass. Our restaurant primarily comprises of a counter table, along with a table for 4 and a table for 2 (18 seats total). Diners can enjoy dishes from the a la carte menu, or can choose a course from our courses menu. Please come and enjoy our delicious dishes in a cozy, relaxed atmosphere.
Specialties:
Mixed appetizers Chitarrine pasta with sea urchin in squid ink sauce Vincisgrassi (local pasta from Marche region) “Ushiyama” grilled pork
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崒崡崡嵉峘ષ ؟ 崊嵛崮崋崹崡崮崋嵣嵇崡崮崋 ؟ 嵣崌崓崡嵇峼ಫ峴岽峽峊崕崧崫嵒嵤崵岝ਨਲে崎崳峘崗嵒嵤嵈崥嵤崡 嵣嵜崋嵛崩崡崘嵑崫崟ق嵆嵓崙ପ峘ଅ崹崡崧 ك 嵣ฟ嵅嵤崗峘๛嵕嵤崡峘ຍౌ൏岷
TRATTORIA IL FORNELLO SH Building 1F 4-7-2 Nakano, Nakano-ku, Tokyo 164-0001, Japan [T] +81-3-3387-5210 [F] +81-3-3388-1557 [E] ilfornello1998@gmail.com www.ilfornello.jp Year of establishment: 1998 Opening hours: Tue to Sun Lunch 11:30 - 14:00 Dinner 17:30 - 22:00 Closed on Monday Average cost per person: 8,000 JPY
Francesco CANZONIERE Francesco Canzoniere was born in Apulia, Italy in 1962 but soon moved to Rome and spent his childhood there. At the age of 16, he entered the world of cuisine. When he was 27, he moved to Japan and became the opening chef of “Il Boccalone” and “La Bisboccia”. Following his work at these restaurants, he opened, in 1998, his own restaurant “Il Fornello” and in 2009 he also opened “Il Batticuore”, becoming the chef of the two restaurants. Since his first visit to Japan, he has been serving to his guests traditional Italian cuisines based on Rome.
“Il Fornello” means gas cooker. We named this because we aim to create unlimited dishes and give a warm welcome to our guests. Guests can enjoy Roman cuisines such as Carbonara and Saltinbocca, and seasonal dishes in a comfortable atmosphere which makes you feel like you are in a tiny trattoria in Rome. When you have the dishes cooked by our chef Franco, you can feel the flavor of the raw ingredients. All materials such as herbs, spices, sauce, garlic and even olive oil are not primarily added in our dishes. This is because we would like our guests to enjoy the flavours of the raw ingredients. We hope you enjoy the flavours of our ingredients and of real Italian cuisine.
Specialties: Pappardelle con Scampi Spaghetti alla Carbonara Bucatini all’Amatriciana Lasagna Ravioli di Ricotta e Spinaci Orecchiette con Cima di Rapa Trippa alla Romana Pollo alla Romana Saltimbocca alla Romana Abbacchio Scottadito
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崒崡崡嵉峘ષ Pappardelle con Scampi Spaghetti alla Carbonara Bucatini all’Amatriciana Lasagna Ravioli di Ricotta e Spinaci Orecchiette con Cima di Rapa Trippa alla Romana Pollo alla Romana Saltimbocca alla Romana Abbacchio Scottadito
Trattoria IL PACIOCCONE 6-15-8 Minami Aoyama, Minato-ku, Tokyo 107-0062, Japan [T] +81-3-5468-0555 [F] +81-3-5468-0556 [E] pacioccone@quals.jp www.quals.jp Year of establishment: 1998 Opening hours: Lunch 11:30 – 15:00 Dinner 18:00 – 23:00 Closed on Monday Average cost per person: 5,000 - 7,000 JPY
Kazuhiro TAKAHASHI Born in Venezuela, Okano started his culinary career inspired by the famous chef Endo from Pepe Rosso in Sangenjaya. He trained for 4 years at the starred restaurant “La Barrique” in Turin, where he became sous-chef. He came back to Japan in 2012 and started a new adventure as chef at Ristorante Cascina Canamilla.
Trattoria Il Pacciocone was established in Niigata in 1993, then moved to Minami Aoyama in 1998. Most of our ingredients including seafood, vegetables, meat are from Niigata. In our wine cellar, 42 types of wine from 16 Italian provinces are stocked. In recent years, we have also started producing Rice Carnaroli in Niigata prefecture.
Specialties:
Agnolotti Dal Plin Chef Takahashi’s specialty in Piemonte style. Thin dough filled with minced duck meat.
崰嵑崫崰嵒崊嵣崌嵓ҩ崹崩嵏崫崛嵤崵 ূ ٿયવஒ >7@ >)@ >(@ SDFLRFFRQH#TXDOV MS ZZZ TXDOV MS ৫ফ ফ ৎ 嵑嵛崩 t 崯崋崲嵤 t ೬ া য岬峉峴峘
ৈଶ൞ ফଗে峨島岞পଚ岬峣峘▏৹৶ప௧৾ૅ෮岞௳崌崧嵒 崊મ৶崘嵑崲嵤崧峑କ୪峼৾峝岝நట岞崼崐嵊嵛崮5,6725$17( *8,'2峑崟崏崽峒峁峐ણඩ岝షব岞ਠ峕ඹ峵岞
ফ峕ৗඎ峑峁岝 ফ峕વஒ峕ਤল岞ৗඎ峘崌崧嵒崊
મ৶峒峁峐岝ຂஂ峮ཅ岝థ峕ඹ峵峨峑ৗඎ୫౫峼৷岞
嵗崌嵛峕ঢ়峁峐峙 ரథ峼 ໟ峘崌崧嵒崊ପ峘嵗崌崲嵒嵤岵峳ઉୟো岞
ফ峙崓嵓崲嵕嵤嵒৪峼ৗඎ峑ᄎသ岞
崒崡崡嵉峘ષ ؟
崼崐嵊嵛崮ପଅમ৶峼岽峲峔岹ఎ峃峵ৈଶ崟崏崽峕峲峵峼൵峫峘
嵑嵜崋崒嵒n崊崳嵏嵕崫崮崋嵣崯嵓嵣崿嵒嵛|岞
TRATTORIA SCACCOMATTO 1F 1207-1 Takahagi-cho, Sano-shi, Tochigi, 327-0821, Japan [T][F] +81-283-23-4224 [E] scaccomatto㧬hotmail.co.jp www.picoten.exblog.jp Year of establishment: 2006 Opening hours: 12:00 - 14:00 / 18:00 - 22:00 Closed on Monday Average cost per person: 5,000 JPY
ርⰌቢቑኾኁዐ䟊⍞ 䟊⍞ቑኒኁኗ: 5.08cm (ኜኣ) 7.38cm (ዅነ)
Katsuhiko ISOGAI Katsuhiko Isogai is the owner and chef of this restaurant. His 2 years stage consisted of a great restaurant named ‘TRATTORIA SCACCOMATTO’ in Bologna. While he worked as a chef for main dishes, he was able to experience regional food and culture deeply. He returned to his hometown to open his own restaurant focused on regional and natural Italian cuisine. Many Italian fans and natural wine aficionados alike visit TRATTORIA SCACCOMATTO at Sano city, Tochigi. We offer traditional and original Italian dishes with fresh organic vegetables and high quality ingredients from Italy and other European countries. Most of the vegetables used in this restaurant are cultivated at our own farm using non-chemical, organic methods; they are so delicious and brimming with life. We also offer more than 500 kinds of authentic, organic Italian wines from the whole of Italy. You’ll find an elegant and fantastic season-driven menu including handmade traditional pastas and greatly varied ingredients like aged beef, lamb, giber and white alba truffle (winter only), etc. The restaurant has a calm yet warm atmosphere with only 29 seats to bring you enjoyment and happiness.
Specialties:
Handmade pastas: Cavatelli with simple tomato sauce, Tortellini in brodo and so on. They are changed constantly per season. Fresh organic vegetables from our own farm. Culatello of Massimo Spigaroli (white and black pork) and prosciutto of Paolo Parigi (cinta senese).
崰嵑崫崰嵒崊嵣崡崓崫崛嵆崫崰 ٿౡଯৈ༖ 崝嵛崗嵔崡崰ৈ༖ ) >7@>)@ >(@ VFDFFRPDWWRٯKRWPDLO FR MS ZZZ SLFRWHQ H[EORJ MS
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崒嵤崲嵤崟崏崽岞崌崧嵒崊嵄嵕嵤崳嵋峕岬峵峘崰嵑崫崰嵒崊峑 ফఊ峁
岝嵉崌嵛崯崋崫崟嵍峘崟崏崽峼ਜ峫峵岞峇峘崌崧嵒崊র峼峁岝ر峔ધ৲
೬ ؟া য岬峉峴峘
峮ଅ峕உ峀峁峉મ৶峼岹৾峠岞ష峙ଁ峔崌崧嵒崊嵛峼౷ 峁峎峎岝崒嵒崠崲嵒崮崋岬峟島峵મ৶峼峁峐岮峵岞 崰嵑崫崰嵒崊嵣崡崓崫崛嵆崫崰峙岝ଁ峑岬峴峔岶峳ஆ峔崌崧嵒崊મ৶峒 岝ঽேୣ嵗崌嵛峼௫峁峫峵岴峑峃岞
ርⰌቢቑኾኁዐ䟊⍞ 䟊⍞ቑኒኁኗ: 5.08cm (ኜኣ) 7.38cm (ዅነ)
岴峑ઞ岰ཅ峘峥峒峽峓峙岝ঽੇୱ峑થਃᄎသ峁峉峬峘峑峃岞 ফਰથਃᄎသ峼ਢ岻峵ഒ峑峒島峵ཅ峙ၾر峁岹岝ে୵ৡ峕岬峟島 峐岮峨峃岞 峇峘ঽཿ峘ཅ峒岝崌崧嵒崊峼峙峂峫峒峁峉嵐嵤嵕崫崹岵峳峴ఞ峅峉 డ৭ಞ౫岶௶峴峔峃峹岮峙岝ਊ峘প岷峔ྟৡ峑峃岞 峨峉岝 ரథਰ峘嵗崌嵛峙峃峣峐崌崧嵒崊峘峬峘岞๑ร峑岷峵েਓ 峘峬峘峼ૐ峫峐岴峴岝峇峘峥峒峽峓岶崒嵤崔崳崫崗峘嵗崌嵛峑峃岞ཪ峑ള හ岝ਙ௹岵峔峬峘峚岵峴峑峃岞 嵉崳嵍嵤峙ఛත岾峒峕ઍ岶峹峴岝峇峘ৎ峁岮ഽ峘୫౫峼峁 峐岮峨峃岞ৃ峕峙崠崻崐峮崊嵓崸ਓ峘ஜ崰嵒嵍崽峔峓峬岴௫峁峩岮峉峊岻 峨峃岞
ር㠨䚕ቑ䟊⍞
ఆ峥峓峘৵岿峔岴峑峃岶岝ੱ岶岬峴岝岵峎ຸಫ岿島峉峹岮峕
䟊⍞ቑኒኁኗ:
লভ岲峵峒ઓ岮峨峃岞
5.08cm (ኜኣ) 7.38cm (ዅነ)
崒崡崡嵉峘ષ ር㠨䚕ቑ䟊⍞ 䟊⍞ቑኒኁኗ: 5.08cm (ኜኣ) 7.38cm (ዅነ)
嵣ఛත岾峒峕峹峵ুઊ峋峘崹崡崧岞 崟嵛崿嵓峔崰嵆崰崥嵤崡峘崓嵜崉崮崫嵒峮崰嵓崮崫嵒嵤崳嵣崌嵛嵣崾嵕嵤崱峔峓岞 嵣ঽੇୱ峘થਃཅ峼峟峽峊峽峕ઞ峍峉岴岞 嵣嵆崫崟嵊嵣崡崼崔嵕嵤嵒峘崗嵑崮崫嵕قஜᆈ峒హᆈك峮崹崒嵕嵣崹嵒嵤崠 峘崩嵛崧崣崵嵤崤峘ে崷嵈峔峓岞
Trattoria Toscana La Gioconda 2-10-2 Mita, Minato-ku, Tokyo 108-0073, Japan [T] +81-3-6435-4127 [F] +81-3-6435-4128 [E] info@la-gioconda.com www.la-gioconda.info Year of establishment: 2010 Opening hours: Lunch 11:30 – 15:00 (L.O. 14:30) Dinner 17:30 – 23:00 (L.O. 22:30) Closed on Sunday Average cost per person: 5,000 JPY
Marco STACCIOLI Marco Staccioli, owner of La Gioconda, used to be a professional cyclist in Italy, but also became an expert on car parts. He moved to Japan in 1989 to utilize his expertise as an instructor and advisor. In 1993, he established MS Japan Service, specializing in importing car parts and providing maintenance services. He is also actively involved in helping the Tohoku region since the 2011 Tohoku Earthquake and Tsunami.
Our restaurant is a place where diners can relax in the casual, comforting atmosphere, enjoying traditional cuisine from Florence. The most popular dish at La Gioconda is the T-bone steak; charcoal grilled to perfection, our Italian chef cuts the steak for diners with a special performance. This dish is bound to delight all five senses (sight, smell, taste, touch, and hearing) of our diners! Our chefs, trained in Italy, are able to recreate the authentic flavors of Italy with their hand-made pasta and stewed dishes. We offer dishes that are only available at La Gioconda; our original pizza, coccoli, and imported, creamy Buffalo mozzarella cheese caprese are particularly recommended. We also have a vast range of wines picked by our sommelier. Please come and enjoy the warm, homely authentic Italian cuisine at La Gioconda.
Specialties: Bistecca alla Fiorentina Coccoli Original Pizza Risotto della casa in forma di Grana Padano Tagliatelle Lasagna Ravioli Trippa alla Fiorentina Salsiccia e Fagioli all’uccelletto and Homemade Dolce
崰嵑崫崰嵒崊嵣崰崡崓嵤崲嵣嵑嵣崠嵏崛嵛崨 ূ ٿયਕি >7@ >)@ >(@ LQIR#OD JLRFRQGD FRP ZZZ OD JLRFRQGD LQIR ৫ফ ফ ৎ 嵑嵛崩 t / 2 崯崋崲嵤 t / 2 ೬؟ ڭয岬峉峴峘
嵆嵓崛嵣崡崧崩崒嵤嵒
ି岮峑岮峵岞
嵑嵣崠嵏崛嵛崨峘৽峑岬峵嵆嵓崛嵣崡崧崩崒嵤嵒岞 岵峎峐崌崧嵒崊মব峑峙 ঽૡ峘嵔嵤崝嵤峒峁峐ણඩ峁峐岮峉岶岝ৎ峕ঽ₈স峘嵆崐崡崰嵕 峑岬峍峉岞岬峵ভ峘崌嵛崡崰嵑崗崧嵤峒峁峐ૼ峼峃峵峉峫 ফ 峕ਟ岞 ফ峕峙ঽତਃஓ峘ୟোਲ਼ভ ⌆06崠嵋崹 嵛崝嵤崻崡峼ਝয়峁峉峥岵岝ূਨপ൜಼ਰਟ岝୮௪੍ରણ峕峬ৡ峼
ਞೄ峕ሓ峁峫峵崓崠嵍崊嵓峔崰嵑崫崰嵒崊峑岬峴峔岶峳岝ଁ峔崽崋嵔嵛崬崏 મ৶峘峼ગਠ峁峐岮峵岞 ਈ峬যਞ嵉崳嵍嵤峘 n7嵄嵤嵛崡崮嵤崕 峙ຍౌ峑峂峍岹峴ಘ峚峁岹൏岷岬岼 岝崌崧嵒崊যশ岶৯峘峑ல岼峵崹崽崑嵤嵆嵛崡岶峼௫峁峨峅峐岹 島峵岽峒ୀ岮峔峁 آমৃ峑ଢ⃒଼峼峽峊崟崏崽岶ুෳ岻峵ুઊ峋崹崡 崧岝Ⴝ峩મ৶峘ਯر峙岝崌崧嵒崊য岶峼ઓ岮ল峃ဝ岵峁岮峒 峹島峐岮峵岞
ৗ峁岮েಁ峘n崒嵒崠崲嵓3L]]D|岝n崛崫崛嵒| 峮ঽୟো峘෯ௐ峑
崗嵒嵤嵇嵤峔nฟ嵊崫崬崉嵔嵑峘崓崿嵔嵤崤|峙崠嵏崛嵛崨峊岻峑୫峣島峵
ષ岞
崥嵈嵒崐峕峲峵௹୕峔嵗崌嵛崣嵔崗崰峒峒峬峕岝ആ岵岮࿇೧ਞ峕ෆ峨島峔岶峳
মત崌崧嵒崊嵛峘਼ੀ峼岴௫峁峩岮峉峊岻峨峃岞
崒崡崡嵉峘ષ ؟ 崻崡崮崫崓嵣崊崫嵑嵣崽崋崒嵔嵛崮崋嵤崲 崽崋嵔嵛崬崏௯崛崫崛嵒 崠嵏崛嵛崨્ଲ崼崫崬崉 崘嵑崲崹崨嵤崶峘ஓ峑ல岼峵嵒崦崫崰 ুઊ峋崧嵒崊崮崫嵔 嵑崞嵤崳嵋
嵑嵜崋崒嵒
崽崋嵔嵛崬崏௯崰嵒崫崹峘Ⴝ峩
崝嵓崟崫崩嵋峒ஜ崌嵛崚嵛峘崰嵆崰Ⴝ峩
Volo cosi 4-37-22 Hakusan, Bunkyo-ku Tokyo 112-0001 Japan [T] +81-3-5319-3351 [F] +81-3-5319-3352 [E] info@volocosi.com www.volocosi.com Year of establishment: 2006 Opening hours: Lunch 12:00 – 13:00 (L.O.) Dinner 18:00 – 20:00 (L.O.) Closed every Monday,Tuesday (lunchtime) Average cost per person: Lunch ڳ,000 JPY Dinner 10,000 JPY
Chef Daisuke Nishiguchi Chef Nishiguchi was born in 1969 in Tokyo, Japan. After graduating high school at the age of 18, he studied under the tutelage of chef Toshiaki Yoshikawa, owner of Capitolini restaurant. After his studies, he moved to Italy for 9 years to gain more experience, and opened Volo Cosi in Hakusa in June 2006.
Escape the hustle and bustle of the city, and enjoy traditional, authentic northern Italian cuisine. Volo Cosi is a hidden gem in the suburban district, Hakusa, in the Bunkyo ward of Tokyo. Using the art nouveau interior design of the previous restaurant (French restaurant “La belle du jour”), our restaurant has a classic feel, with colorful flower bouquets on each table, giving diners a relaxing, luxurious atmosphere to enjoy their meal. We select wines from northern and southern Italy to enhance the flavors of our dishes. Additionally, we only use the finest, most fresh ingredients of the season. We guarantee that one bite of our dishes will make you feel as if you are in north Italy.
Specialties: ዘ Sopressa Veneto ዘ Grilled dove with Peverada sauce ዘ Octopus soppressata
嵜崑嵤嵕嵣崛崢崋 ূ ٿધયஜ >7@ >)@ >(@ LQIR#YRORFRVL FRP ZZZ YRORFRVL FRP ৫ফ ফ ৎ 嵑嵛崩 t / 2 崯崋崲嵤 t / 2 ೬ া岝ౌ峘嵑嵛崩 য岬峉峴峘 嵑嵛崩 ڳ 崯崋崲嵤
ਧઠপ࿎崟崏崽 ফ
ূে峨島岞ৈૅ෮ ྜ峲峴મ৶峘峕ো峵岞ਧ๊ഘ
岣崓崼崰嵒嵤崶岤峕峐ਆส峕పহ岞峇峘岝 ২峕ቻ峴৺ ফ崌崧嵒崊 峕峐મ৶峘ଢ⃓଼峼峩岝 ফ াધયஜ峕岣嵜崑嵤嵕嵣崛崢崋岤峼崒 嵤崿嵛岞 ভ峘ኀ᚛峼島岝ਨ崌崧嵒崊峘ଁ峑মત峔崌崧嵒崊嵛峼岞 எ峉峋嵜崑嵤嵕嵣崛崢崋峙ધયஜ峘ᅅಯ峔ક୧ඌ峘ඛ島ੇ嵔崡崰嵑嵛 峑峃岞 峘崽嵔嵛崩嵔崡崰嵑嵛岣嵑嵣嵁嵓嵣崱崍嵣崠嵍嵤嵓岤峘ಎ峼峇峘峨峨ણ岵峁崗 嵑崟崓嵓峔૬岶峋ା岮峉࿇೧ਞ峼ᅿ峁ল峁峐岮峨峃岞 崗嵑崟崫崗峑ௐ峔崊嵤嵓崴嵤嵄嵤৹峘峑峙岝౦峒峴峓峴峘୫౫岶崮嵤崾 嵓峕୨峼෪峴岝Ᾱ峔ৎ岶௫峁峫峨峃岞 મ৶峼ਬ岷য়峐峵嵗崌嵛峙ਨ崌崧嵒崊岵峳વ崌崧嵒崊峨峑峘৭峴峃岺峴峘ષر 峼岾৷ਔ峁峐岴峴峨峃岞 ഽ峘ৗ峔୫౫峼ણ岵峁峉મ৶峼২岴ઠ峕ো島峐岹峊岿岮岞峇岽峕峙ਨ 崌崧嵒崊峘௯ବ岶ઁ岶峴峨峃岞
崒崡崡嵉峘ષ ዘ 嵜崏崵崰ਓ崥崫崿嵔崫崝峘ా峴়峹峅 ዘ ᐺໆ峘ீ൏岷嵂嵜崏嵑嵤崨崥嵤崡岲 ዘ ઌ⍹峘崥崫崿嵔崫崝嵤崧
CHINA؞Ё Ё
Trend of food industry in China Over the past decades, China’s economy as well as their reliance on commercial goods have evolved immensely. Due to this growth, China’s consumption patterns have also changed. Two main reasons have led to this transformation: a gradual widespread of western distribution models and a rise in household incomes. As a result, imported products have found their greatest success in hypermarkets and convenience stores, becoming easily available as well as a status symbol. Additionally, with the increase of purchasing power, a greater proportion of incomes is spent on higher-value food products, including dining out and pre-packaged foods allowing Chinese consumers to extend their crop-based diet. The Italian Sounding phenomenon makes harder for organic producers to promote the real Italian product as a DOP, IGP or DOC label. Despite this issue, the products imported from Italy still rise among other imported goods becoming synonymous with high quality and guaranteed safety. Although China has improved upon its regulatory barriers by decreasing custom duties and deregulating wholesale/retail markets, many organic producers still face numerous distribution problems. For one, foreign companies still have to find a guaranteed nationwide network that efficiently delivers goods directly from manufacturer to the store shelf. Producers also struggle to simultaneously meet the wide Chinese demand and maintain high quality. A lot of businesses consequentially close because they cannot keep up with the high costs of both the investments and the imported products. However, the main obstacle is that Chinese cuisine is so traditionally based that makes it difficult for Italian products to be mass commercialized. Nevertheless, Italian agro industrial exports have progressively increased, accounting in 2013 for 3.1% of global agro industrial exports. During the first nine months of 2013 the exchange with China increased by 14.8% compared to same period in 2012. The beverage sector also scored a good growth with a turnover of 60 million EUR (+7.3%). According to Coldiretti, the main organization of Italian agricultural entrepreneurs, Chinese customers particularly appreciate wine, olive oil, pastries and pasta. Italy has continued to hold its position among China’s main trading partners, achieving the first place for chocolate and pasta, second for olive oil and third for coffee. In agreement with SACE, during the period 2014-2017 Italian exports are estimated to grow around 8.7% per year, bringing out greater opportunities for the future to come. Preserved meat and meat-based products
100,000
Imported food from Italy
Preserved fish and shellfish Preserved fruits and vegetables Animal or vegetables oil and fats Dairy products Grain, starch and starch products
50,000
Cocoa powder, chocolate, candies and jams Coffee and Thè Olive oil
0 2013
2014
Pasta, cous cous and farinaceous-based products Other food
রব峘崽嵤崱ਓ崰嵔嵛崱
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100,000
Imported food from Italy
Preserved meat and meat-based products Preserved fish and shellfish Preserved fruits and vegetables Animal or vegetables oil and fats Dairy products Grain, starch and starch products
50,000
Cocoa powder, chocolate, candies and jams Coffee and Thè Olive oil
0 2013
2014
8 ½ Otto e Mezzo BOMBANA 6th-7th floor, Associate Mission Bldg, No. 169, Yuanmingyuan Road, Huangpu District, Shanghai, China ೚ᯢೠä?ƒ ো ˉ á˝? 䖼࣍Ҁϰä?ƒ [T] 021 - 6087 2890 www.ottoemezzobombana.com
As creative, stylish and extraordinary as 8 ½ the classic Federico Fellini’s movie that inspired its name, the restaurants’ cuisine delivers authentic Italian flavors revisited in a modern and refined way. ĺ´˝ĺ´?崯徒崛徣崽ĺ´?ĺľ’ĺľ¤ĺ´łĺł˜ŕ˛ŠŕŞşĺ˛Ľ ĺ˛Śĺł˜ĺł˛ĺ˛°ĺł•ĺ´—ĺľ’ĺ´?ĺ´Œĺ´Žĺ´‹ĺ´žĺł‘ĺ´Ąĺ´§ĺ´Œĺľ’ĺ´Ťĺ´&#x;ĺľ?ĺ˛ľĺłŽŕŽ†ŕŤ? ĺł˜ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺł™ŕ§Šŕ˛ŠŕŞşĺ˛ľĺłłĺ´Œĺľ›ĺ´Ąĺ´źĺľ”ĺľ¤ĺ´&#x;ĺľ?徛峟ŕ¨ĺ˛ťŕŠĄŕŞšĺ˛ťĺłłĺłśĺł¨ĺł ĺł‰ĺ˛žŕ¨ ŕ§ťŕŻŻĺł•ŕŞ— ŕŹĄŕ´Łĺ˛żĺłśĺł‰ŕŽŤŕŹ ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺłźĺ˛´ŕŻŤĺł ĺłŠĺ˛šĺłŠĺ˛żĺ˛Žá‡
Year of establishment: 2012 Opening hours: Dinner 18:00 - 23:00 Brunch Sunday 11:30 - 15:00 Cocktail Bar 17:00 - 01:00 Terrace Bar opens from April to October Average cost per person: 500 RMB
Specialty: Modern tiramisĂš (Mascarpone ice cream, panna cotta, marsala. A deconstructed version of the Italian classic) ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺľŠĺ´¨ĺľ›ĺľŁĺ´Žĺ´‹ĺľ‘ĺľ‡ĺ´Ąâ€ŤŮ‚â€Źĺľ†ĺ´Ąĺ´“ĺľ“ĺľ…ĺľ¤ĺ´ľĺľŁĺ´Šĺ´Œĺ´Ąĺł’ĺ´šĺľ›ĺ´˛ĺ´›ĺ´Ťĺ´§ĺł•ĺľ†ĺľ“ĺ´?ĺľ‘ĺľ—ĺ´Œĺľ›ĺ˛?ŕŽŤŕŹ ĺł˜ĺ´Œĺ´§ ĺľ’ĺ´Šĺľ›ĺ´Ąĺ´§ĺ´Œĺľ“ĺłźŕ˝„ĺłƒŕŹ˛ŕ§§â€Ť Ůƒâ€Ź
10 Corso Como 1717 Nanjing West Road, Wheelock Square, Shanghai, China Ďžâ?‹á?–ऍҀ㽓ä?ƒ ো ӎᖋЄ೑䰙ᑓഎ ࣍䰜 [T] 021 - 6286 1018 www.10corsocomo.com
Arriving on the top floor, visitors can browse the art gallery and then wander through to either the restaurant, serving the Italian creations of one Michelin-starred Chef Corrado Michelazzo, or the adjoining bar. ŕ¨ˆŕŚąŕ°Žĺł•ŕ¸‡ŕ¸ĺłƒĺłľĺł’ĺ˛?峇岽峕峙崊徤崰崖律徑徒徤岜ઠ岜峴ĺ˛?ĺł¨ĺł‰ŕŻ°ŕ¨–ŕŚťĺł™ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›
Year of establishment: 2013 Opening hours: Lunch Monday - Friday 11:30 - 14:30 Saturday - Sunday 11:30 - 15:00 Dinner Monday - Thursday 18:00 - 22:30 Friday - Sunday 18:00 - 23:00 Average cost per person: 550 RMB
ĺł˘ĺł’ŕŹŒĺłźŕąˇĺłŠŕ§‹ĺłśĺłľĺ˛˝ĺł’ĺ˛śŕŚ˛ŕ¨&#x;ĺł¨ĺłƒĺ˛žĺľ‡ĺ´&#x;ĺľ?ĺľ‘ĺľ›ĺł˜ŕ°ŻĺłźŕśƒŕŠĺł ĺł?岎峾ĺ´&#x;ĺ´?ĺ´˝ĺ˛?崛崍徑徤 ĺ´ąĺľŁĺľ‡ĺ´™ĺľ‘ĺ´Ťĺ´Źĺ´‘ĺł˜ŕľ‰ŕŠżĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺ˛?ĺł¨ĺł‰ŕš†ŕŽŽĺł ĺł‰ĺ´¸ĺľ¤ĺł‘ĺ˛´ŕŻŤĺł ĺłŠĺ˛Žĺł‰ĺłŠĺ˛ťĺł¨ĺłƒĺ˛ž
Specialty: Nitro tonno – 180 gradi ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ 崳崰徕徣崰徛崜 ২
Acqua & Farina N. 1138 B02 Pudong South Rd Shanghai One, Shanghai, China Ďžâ?‹âŒşĎ°ŕ¤Ťä?ƒ োϞâ?‹â‘’% ˄䖼ᓴ᥀ä?ƒËˆäŞ…áś°äą¨ŕş•Ë… [T] 021 - 6888 2993 www.aefsh.com.cn
“Our plan is to have an original Italian restaurant, with the concept of water & flour, the base of the real Italian food. All of our production comes from these two basic elementsâ€?. ĺ˛ĽŕŽŽĺł‰ĺł‹ĺł™ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺł˜ĺ´’ĺľ’ĺ´ ĺ´˛ĺľ“ŕ¨™ĺłźŕ§łĺłŽŕ˛¨ĺł• :DWHU )ORXU‍ق‏ਡ峒 ŕť¨â€ŤŮƒâ€Źĺłźĺ´›ĺľ›ĺ´Łĺ´żĺ´°ĺł•ŕľ•ĺ˛źĺł?ĺ˛Žĺł¨ĺłƒĺ˛žĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺł˜ŕŽ‰ŕŚŽĺł’ĺł”ĺłľĺ˛˝ĺł˜ ĺłŽĺł˜ŕ¨?ಾ峼ம ĺł‰ĺł‹ĺł˜ŕ§¸ĺł?ĺł˜ĺľ‰ĺ´łĺľ?ĺľ¤ĺł•ŕŠŒĺłŠŕŠ˘ĺł˝ĺł‘ĺ˛Žĺł¨ĺłƒĺ˛žĺ˛Ś
Year of establishment: 2012 Opening hours: 11:00 - 23:00 Average cost per person: 200 RMB
Specialty: Pizza Margherita (traditional pizza margherita with tomato, mozzarella and basil leaves) ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´źĺ´Ťĺ´Źĺ´‰ĺľŁĺľ†ĺľ“ĺ´šĺľ’ĺľ¤ĺ´§â€ŤŮ‚â€ŹŕŽŤŕŹ ŕ§“ĺł”ĺ´źĺ´Ťĺ´Źĺ´‰ĺľŁĺľ†ĺľ“ĺ´šĺľ’ĺľ¤ĺ´§ĺ˛?崰徆崰ĺ˛?ĺľŠĺ´Ťĺ´Źĺ´‰ĺľ”ĺľ‘ĺł’ĺ´¸ĺ´ ĺľ“â€Ť Ůƒâ€Ź
Angelo's No.6 Lane 2, Baoshi Hill , Baochu Road, Hangzhou , China ֹ‍׊‏ä?ƒá‡Šâˇ‡á‰…Ď&#x;Ń á“˜ ă°ł [T] 0571 - 8521 2100 www.angelos-restaurant.com
The authentic Italian cuisine will give you the feeling of being either in the heart of the Big Apple or in a small “Trattoriaâ€? in Southern Italy. ĺ´Šĺľ›ĺ´ ĺ´?徕崥徣崳ĺľ?徤ĺľ?ĺľ¤ĺ´—Â™ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ› ĺ´¸ĺľ¤ĺł™ĺ´Ąĺ´§ĺ´Œĺľ’ĺ´Ťĺ´&#x;ĺľ?ĺľŁĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ”ĺ´Ą ĺ´°ĺľ‘ĺľ›ĺł˜ĺ´Šĺ´?ĺľ¤ĺľ›ĺł‘ĺłƒĺ˛žŕŚŽŕŞ¤ŕ§“ĺł”ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺł™ĺ˛´ŕŻ˘ŕŽ˜ĺłźĺł¨ĺłľĺł‘|ĺ´ťĺ´Ťĺ´˜ĺ´Šĺ´Ťĺ´żĺľ“|ĺł˜ŕŚ°
Year of establishment: 2010 Opening hours: Lunch 11:00-14:00 Dinner 17:30 - 24:00 Saturdays - Sundays 11:00 - 24:00 Average cost per person: 250 RMB
ੱ岵ĺ˛?ŕŞľĺ´Œĺ´§ĺľ’ĺ´Šĺł˜ĺ´°ĺľ‘ĺ´Ťĺ´°ĺľ’ĺ´Šĺł•ĺ˛Žĺłľĺ˛ľĺł˜ĺł˛ĺ˛°ĺł”ŕ¨žŕ§€ĺł•ĺ˛Žĺł‰ĺł ĺł¨ĺłƒĺ˛ž Specialty: TAGLIATELLE SALMONE, GAMBERI E ZUCCHINE ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´?徤徊徛ĺ˛?ਲഠĺ˛?ĺ´˘ĺ´Ťĺ´•ĺľ¤ĺ´łĺł˜ĺ´§ĺľ’ĺ´Šĺ´Žĺ´Ťĺľ”
Assaggi No. 1 North Street San Li Tun Beixiaojie Chaoyang District, BeijingĚ˜ ᳹䰇ऎĎ?äž á‰ƒŕŁŤá‡Łă¸Ť ো [T] 010 - 8454 4508
Assaggi restaurant provides his guests with a selection of set menus for lunch as well as a la carte menu. The menu does offer a good representation of Italian cuisine. ĺ´Šĺ´Ťĺ´?ĺ´Ťĺ´ ĺł™ŕ°Ąŕ§ĺ˛żĺłśĺł‰ĺľ‘徛崊崣崍崰徉崳ĺľ?ĺľ¤ĺłŽĺ´ŠĺľŁĺľ‘ĺľŁĺ´“ĺľ“ĺ´°ĺł‘ĺ˛´ŕŻ˘ŕŽ˜ĺłźĺ˛´ŕ˛śĺ˛˛ĺ˛Žĺł‰ĺł
Year of establishment: 2001 Opening hours: Lunch 11:30 - 14:30 Dinner 18:00 - 23:00 Average cost per person: Lunch set menus: 79 - 99 RMB
ĺł¨ĺłƒĺ˛žŕśšŕŽžĺł˜ĺľ‰ĺ´łĺľ?ĺľ¤ĺł‘ŕ¨ˆŕ§ˆĺł˜ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺłźĺ˛´ŕŻŤĺł ĺłŠŕş˜ĺ˛ťĺł¨ĺłƒĺ˛ž Specialty: TAGLIATELLE ASPARAGI E SPECK Homemade Tagliatelle with Asparagus and Speck. ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´Ąĺľ‚ĺ´Ťĺ´—ĺł’ĺ´Šĺ´Ąĺ´šĺľ‘ĺ´”ĺ´Ąĺł˜ĺ´§ĺľ’ĺ´Šĺ´Žĺ´Ťĺľ”
Barolo Level 2, The Ritz-Carlton, 83A Jian Guo Road, China Central Place, Beijing, China áłąä°‡ŕ¤Žŕ¤˘äŒŒĐ á–—á“Žŕł‘ä?ƒâŹ† ো ࣍Ҁ äš‚ă“Ş Đ ŕł‘ [T] 010 - 5908 8151 www.ritzcarlton.com/en/Properties/Beijing /Dining/Barolo/Default.htm Year of establishment: 2008 Opening hours: Lunch 11:30 - 14:00 Dinner 18:00 - 22:00 Average cost per person: Lunch set 198 RMB, Monday to Saturday Classic Set Menu 688 RMB
Classic Italian cuisine with a modern twist is served in quiet elegance and cozy ambiance of Barolo, where dining provides an exceptional Italian experience, defining the Italian lifestyle in Beijing. ĺ´¸ĺľ•ĺľ¤ĺľ•ĺł‘ĺł™ŕłœŕŠąŕ§‰ĺł˜ŕŹ?ĺ˛Žŕ˛Żĺ˛ľĺł‘ŕŚąŕŞˇŕŤŹŕ§‘ĺł‘ĺ´—ĺľ‘ĺ´&#x;ĺ´Ťĺ´—ĺ˛ľĺłŽŕ¨ ŕ§ťŕ§“ĺł”ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽ ড়峟઀ŕšĺł ĺł?ĺ˛Žĺł¨ĺłƒĺ˛žŕ¨¨ŕ¨Žĺł˜ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ‘ĺ´Œĺ´˝ĺ´Ąĺ´§ĺ´Œĺľ“ĺł’ŕ¸šĺ˛żĺłśĺłľŕ¨ŠŕŤ˛ĺł˜ĺ´Žĺľ¤ĺ´žĺľ“ĺł‘ĺł™ ŕąŽĺł‘ĺł™ŕŚ˛ŕ¨&#x;ĺł”ĺ˛Žĺ´Œĺ´§ĺľ’ĺ´Šŕ§ŹŕĄĺ˛śŕ§˝ŕĄŕŚ˛ŕ¨&#x;ĺłľĺł‘ĺł ĺłąĺ˛°ĺ˛ž Specialty: RISOTTO AL PROSECCO CON TARTUFO NERO Prosecco Risotto, Black Truffle (Table Service) ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ŕ°šĺ´°ĺľ’ĺľ?ĺ´˝ĺł’ĺ´żĺľ•ĺ´Łĺ´Ťĺ´›ĺł˜ĺľ’ĺ´Śĺ´Ťĺ´°
Bella Napoli BELLA NAPOLI (Changle Lu branch) Nr 4, Lane 496, Changle Rd, Jing'an District, Shanghai, China [T] 021 - 62488985 BELLA NAPOLI (Nanhui Lu branch) Nr 73, Nanhui Rd, Jing'an District, Shanghai, China [T] 021 - 52890806 www.bellanapoli-sh.com
A tiny eatery with 40 seats serving homemade Italian Neapolitan food. Pizza is made with an oven built with 1800 kg imported bricks from Sorrento, a beautiful place near Naples. ŕ°†ĺł˜ŕ§ľĺ˛żĺł”ŕŤŕľĄĺł‘ĺł™ĺ´˛ĺľ…ĺľ’ĺł˜ŕ§ ŕŞŽŕ§śĺłźĺ˛´ŕŻŤĺł ĺłŠŕş˜ĺ˛ťĺł¨ĺłƒĺ˛žĺ´˛ĺľ…ĺľ’ŕŠşŕž§ĺł˜ŕŚŽŕ§ƒĺ´Ľ 徔徛崰岾峳਄峴ఞ峅峉 NJĺł•ĺłŹŕ°şĺł â?†á„ ĺł‘ŕŠżĺłłĺłśĺł‰ĺ´źĺ´žŕ˝žĺł™ ŮŚĺ˛? ী峑 %RQLVVLPD 3L]]Dĺłźĺ˛´ŕŻ˘ŕŽ˜ĺł˜ĺ´Žĺľ¤ĺ´žĺľ“ĺł˘ĺ˛´ŕś?ĺ˛ťĺł ĺł¨ĺłƒâ€ŤŘ˘â€Ź
Year of establishment: Changle Lu - 2006, Nanhui Lu - 2010 Opening hours: Open daily 11:30 - 15:00, 17:30 - 23:00 Average cost per person: Set lunch Monday to Friday 60 - 85 RMB
Specialty: CONTADINA PIZZA ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ 崟崞徣崛徛崧崯崋徤崲
Blue Italian Seafood and Grill 9026 Shennan Road, Nan Shan District, Shenzhen, Guangdong, China â?…ഇ࿕áˆ?áŽƒäœŚá‘Ť á‘“Ď°âł•â?…ŕ´‡á?–ऍቅऎâ?…ŕ¤Ťŕťťä˜§ ো [T] 755 - 2693 6888 en.szvenicehote.com/dining_guide /blue.html
Designed in dramatic blue hues accented with delicate Venetian glass, for fine dining with true Italian flair Blue delivers an authentic experience. ĺľœĺ´?ĺ´ľĺ´Źĺ´‹ĺ´Šĺľ›ĺ´˜ĺľ‘ĺ´ĄĺłźŕŞžĺ˛ŽŕŽ’ŕŠŚŕ§šĺł‘ĺ´ąĺľ‘ĺľ†ĺ´Žĺ´‹ĺ´Ťĺ´—ĺł•ĺ´Żĺ´žĺ´Œĺľ›ĺ˛żĺłśĺł‰ŕŤ˛ŕ§”ĺł™ĺ˛?ĺ´Œĺ´§ĺľ’ĺ´Š ĺľ›ĺ´žĺľ“ĺľ¤ĺłźŕ¨€ŕ¨ ĺł ĺł?岎ĺł?মŕŠ&#x;ĺł˜ŕ§ŹŕĄĺłźĺł ĺł?ĺ˛Žĺł‰ĺłŠĺ˛ťĺł¨ĺłƒĺ˛ž
Year of establishment: 2002 Opening hours: Open daily 18:00 - 22:30 Business Lunch available on reservation Average cost per person: Set Menu 498 RMB
Specialty: SEA SCALLOPS AND PRAWNS ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺľƒĺ´§ĺ´Žŕź?ĺł’ŕ¨˛ŕ´ â€ŤŮ‚â€Źĺľƒĺ´§ĺ´Žŕź?ĺł’ŕ¨˛ŕ´ ĺ´˝ĺľ‘ĺ´Œĺ˛?ĺ´˛ĺ´Ąĺł˜ĺ´•ĺľ‹ĺ´ťĺ´Šĺ˛?ĺ´łĺľ›ĺ´ ĺľ›ĺ˛?ĺ´?崽徑徛峒崒徔徛 ĺ´ ĺľ†ĺ´Ťĺ´&#x;ĺľ?â€ŤŮƒâ€Ź
Buongiorno Buongiorno (Guangzhou branch) 3rd Gloor Yian Plaza, 33 Jiansheliumalu Road 510060 Guangzhou, China ᑓᎲá?–ä?žâž”ŕ¤Žá“Žä†’Ý ĺ €ä?ƒ োᅰá…?á‘“ŕ´Ž á˝? [T] 020 - 8363 3587 Buongiorno (Dongguan branch) N. 168 Dongcheng Nanlu, Jiubajie, 523000 Dongguan China ϰ㼲á?–ϰජफä?ƒ ŕ§‹äœŚŕ§ťă¸Ť [T] 0769 - 2339 6499 www.buongiorno.com.cn Year of establishment: 2006 Opening hours: Open daily Lunch 11:30 - 14:30 Dinner 17:30 - 23:00 Average cost per person: 300 RMB
The staff continuously strives to make Buongiorno a warm, welcoming place where guest can enjoy absolute authentic Italian flavours. ĺľ„ĺľ›ĺ´ ĺľ?ĺľ“ĺ´śĺł˜ĺ´Ąĺ´§ĺ´Ťĺ´˝ĺł™ŕşŚĺ˛?ŕŠ˛ŕł¸ĺłźŕŠ…ĺł?ĺł?ĺ´żĺľ•ĺ´˝ĺ´?ĺ´Ťĺ´&#x;ĺľ?ĺ´˛ĺľ“ĺł”ŕŽ˛ŕŚšĺł‘ĺ˛?ŕŹžĺł•ŕ˝Žĺ˛ľĺ˛šĺ˛´ ŕŻ˘ŕŽ˜ĺłźŕ˛śĺ˛˛ĺ˛?মŕŠ&#x;ĺł˜ĺ´Œĺ´§ĺľ’ĺ´Šĺł˜ŕŻĄĺłźĺ˛´ŕŻŤĺł ĺłŠŕş˜ĺ˛ťĺłľĺł˛ĺ˛°ŕą‘ŕ§Ąĺł ĺł?ĺ˛´ĺł´ĺł¨ĺłƒĺ˛ž Specialty: GLI SPAGHETTI DI GRAGNANO AL PARMA, POMODORINI SECCHI, PESTO LEGGERO E FETA ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´šĺľ“ĺľ†ŕ¨“ŕ§‡ĺ´ˇĺľˆĺł’ĺ´˜ĺľ‘ĺľ›ĺ´łĺľ‹ĺľ¤ĺ´śĺł˜ĺ´Ąĺ´šĺ´šĺ´Ťĺ´Žĺ´‹ĺ˛?ĺ´ąĺľ‘ĺ´Œĺ´°ĺľ†ĺ´°ĺ˛?ĺ´˝ĺ´?ĺ´§ĺ´Šĺľ¤ĺ´˘ĺł’ŕł„ĺłŤĺł˜ĺľ‚ 徤崥崰
Capo 5F, No. 99 East Beijing Road (Yifeng galleria), near Yuanmingyuan Road, Shanghai, China ࣍Ҁϰä?ƒ ো á˝? [T] 021 - 5308 8332 www.caposhanghai.com
CAPO is a modern take on the Italian rustic "Cook-House" - a room bustling with activity, in a contemporary setting. ĺ´“ĺľ¤ĺľ…ĺł™ĺľŠĺ´¨ĺľ›ĺ´Žĺ´Œĺ´Ąĺ´°ĺł”ĺ´Œĺ´§ĺľ’ĺ´Šĺł˜ŕŚżŕź€ŕŻŻ|á†ˇŕŚšŕ§ƒ|ĺł‘ĺłƒĺ˛žŕ¨ ŕ§ťŕ§“ĺł”ŕ§”ŕ˛Žĺł˜ŕŤ˛ŕ§” ĺł‘ĺł™á‹–ĺłŽĺ˛ľĺł”ŕż‡ŕł§ŕ¨žĺ˛śŕŤ´ĺłśĺł?ĺ˛Žĺł¨ĺłƒĺ˛ž
Year of establishment: 2012 Opening hours: Open Daily Dinner 18:00 - 01:00 Average cost per person: 600 RMB
Specialty: CAPO CRUDO DI PESCE ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´“ĺľ¤ĺľ…ĺľŁŕŻ‰ŕş‚ĺł˜ŕ°žĺł´ŕŚźĺłšĺł…
Casanova 913 Ju Lu Road, Shanghai, China [T] 021 - 5403 4528 ᎟呓ä?ƒ ো á˝? www.casanova.com.cn
At Casanova Italian Restaurant the customers will have a journey of Italian traditional flavours with a touch of creativity. ĺ´“ĺ´?ĺ´śĺľœĺ´‰ĺł‘ĺł™ŕ§¸ĺł?ĺł˜ĺ˛´ŕŻ˘ŕŽ˜ĺł˘ĺ˛?ŕŽŤŕŹ ŕ§“ĺ˛ľĺłŽŕľ‰ŕŠżŕ¨™ĺł•âŒ—ĺłśĺł‰ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺłźŕŻŤĺł ĺłŞ ŕľ’ĺłźŕŻŤĺł ĺł˝ĺł‘ĺ˛Žĺł‰ĺłŠĺ˛ˇĺł¨ĺłƒĺ˛ž
Year of establishment: 2004 Opening hours: Lunch 11:30 - 15:00 Dinner 18:00 - 22:45 Average cost per person: Set lunch 3 courses 118 RMB
Specialty: PAPPARDELLE IN SALSA ZARDA E GRANCHIO Homemade Pappardelle with Spicy Tomato Sauce and Alaska King Crab Meat ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ áˆťĺł’ĺ´žĺľ“ĺ´¨ĺ´Ľĺľ¤ĺ´Ąĺł˜ĺ´šĺ´Ťĺ´šĺľ“ĺ´Żĺ´Ťĺľ”â€ŤŮ‚â€Źĺ´§ĺľ‘ĺ´¸ĺ´”ĺ´łĺł’ĺ´Ąĺ´šĺ´Œĺ´&#x;ĺľ¤ĺł”ĺ´°ĺľ†ĺ´°ĺ´Ľĺľ¤ĺ´Ąĺł‘ŕŚ˝ŕŠ‡ŕŹ˛ ĺ´šĺ´Ťĺ´šĺľ“ĺ´Żĺ´Ťĺľ”ĺłźâ€ŤŮƒâ€Ź
CĂŠpe 1 Jin Cheng Fang Street East Financial Street, Xicheng District,Beijing, China ă˝“ŕś˘ŕ¤ŽäžĽŕś˘ŕ´žĎ°ă¸Ť ো ࣍Ҁ äš‚ă“Ş Đ ŕł‘ [T] 010 - 6629 6996 www.ritzcarlton.com/en/Properties/BeijingFinancialStreet/Dining/Cepe
Year of establishment: 2006 Opening hours: Lunch 11:30 - 14:30 Dinner 17:30 22:00 Average cost per person: 550 RMB Business lunch set menu 328 RMB (Monday to Friday)
Helmed by an award-winning Italian chef, CĂŠpe is one of Beijing’s finest dining rooms featuring haute Italian style cuisine. ŕŚŤŕ§‘ŕ¨ˆŕŞ°ŕł˘ĺ´&#x;ĺ´?崽岜ŕ¸?峼ஷ峵岰崩ĺ´?ĺľ‚ĺł™ĺ˛?ŕ¨¨ŕ¨Žŕ§”ĺł‘ĺłŹŕŞĽŕ¨Żĺł˜ĺľ‘ĺ´˜ĺ´ ĺľ?ĺ´Šĺľ’ĺľ¤ĺł”ŕŤŹŕ§‘ ĺł‘ŕ¨ˆŕ§ˆĺł”ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ŕŞŽŕ§śĺłźĺ˛´ŕŻŤĺł ĺłŠĺ˛Žĺł‰ĺłŠĺ˛ťĺł¨ĺłƒĺ˛ž
Specialty: ROASTED COD FISH Green peas, confit tomato, black olives. ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´§ĺľ‘ĺł˜ĺľ•ĺľ¤ĺ´Ąĺ´°â€ŤŮ‚â€Źĺ´˜ĺľ’ĺľ¤ĺľ›ĺ´źĺľ¤ĺ´Ąĺ˛?ĺ´°ĺľ†ĺ´°ĺł˜ĺ´›ĺľ›ĺ´˝ĺ´‹ĺ˛?చ崒徒徤崞‍ Ůƒâ€Ź
Da Marco 103 East Zhou An Bang road, Shanghai, China Ď°â?Žá…?⌰ä?ƒ ো á˝? ä–Ľâˆłă˘Łä?ƒ [T] 021 - 6210 4495, 021 - 6211 0088 www.damarco.com.cn
Da Marco creates simple yet soulful food. Ingredients and strict seasonal products have earned him a reputation for having tremendously fresh, bright, and explosively flavorful cuisine. 崨徣徆従崛峑峙ĺ´&#x;徛崿従岾峎崼崎従崽従峔岴઎ড়峟઀ŕšĺł ĺł?ĺ˛´ĺł´ĺł¨ĺłƒĺ˛žĺ´&#x;ĺ´?崽徆従崛岜 ŕŞžŕ§ˇĺłƒĺłľŕŤŕąŤĺł™ĺ˛?ŕŞŽŕ§śĺł˜ŕŻĄĺł•ŕ§—ŕŻ‰ĺ˛żĺ˛?຤岡ĺ˛?ŕŻĄŕ˛ ĺłźŕŹ–ĺ˛˛ĺłľĺł‰ĺłŤĺł•ŕ´˝ĺł˜ĺłŹĺł˜ĺłźŕ°Ąŕ§ ĺł ŕŞžŕ§ˇĺł ĺł?ĺ˛Žĺł¨ĺłƒĺ˛ž
Year of establishment: 1999 Opening hours: Monday - Thursday 12:00 - 23:00 Friday - Saturday 12:00 - 24:00 Sunday 12:00 - 02:00 Average cost per person: 200 RMB
Specialty: TORTELLINI PINK Homemade meat tortellini, radicchio, parma ham, tomato sauce and cream. ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´°ĺľ“ĺ´Žĺ´Ťĺľ’ĺľ¤ĺ´łĺľŁĺ´źĺľ›ĺ´—â€ŤŮ‚â€ŹŕŚ˝ŕŠ‡ŕŹ˛ĺł˜ĺ´°ĺľ“ĺ´Žĺ´Ťĺľ’ĺľ¤ĺ´łĺ˛?ĺ´°ĺľ”ĺľœĺ´‹ĺ´Ąĺ˛?ĺ´šĺľ“ĺľ†ĺ´ˇĺľˆĺ˛?崰徆崰崗徒徤 ĺľˆĺ´Ľĺľ¤ĺ´Ąâ€ŤŮƒâ€Ź
deCanto 4F, 6 Zhongshan Dong Yi Lu (the Bund) near Guang Dong Lu, Shanghai, China Рቅϰϔä?ƒ ো á˝? [T] 021 - 6346 3686
Head Chef's menu offers timeless Italian classics with a contemporary twist and an emphasis on freshness and quality ingredients. ŕŠ•ŕŞŽŕ§śŕŚśĺł˜ĺľ‰ĺ´łĺľ?ĺľ¤ĺł‘ĺł™ŕ¨‚á„şĺł˜ŕŽŤŕŹ ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺł•ŕ¨ ŕ§ťŕŻŻĺł˜ĺ´?崍崣徛崥峟ਸ岲ĺ˛?峨 峉ŕŤŕąŤĺł˜ŕŹ¸ĺłŽŕŻ‰ŕ§¨ĺł•ŕ¨˜ĺ˛Žĺ˛˝ĺłŠĺłšĺł´ĺłźŕŠ…ĺł?ĺł?ĺ˛Žĺł¨ĺłƒĺ˛ž
Year of establishment: 2013 Opening hours: Open daily 11:30 - 23:30 Average cost per person: 300 RMB
Specialty: RED SNAPPER Accompanied with Fava Beans Puree, Italian Crispy Pancetta, Tomatoes and Pecorino Cheese D.O.P. ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´˝ĺ´?ĺ´¨ĺ´ŒŕŞŽŕ§śâ€ŤŮ‚â€ŹŕŞšĺ˛ťŕŚźĺłšĺł…â€ŤŘ&#x;â€Źĺł‡ĺłłŕťźĺł˜ĺ´źĺľ?徤徔ĺ˛?ĺ´Œĺ´§ĺľ’ĺ´Šŕ¨“ĺ´“ĺľ’ĺ´“ĺľ’ĺľ ĺľ¤ĺ´›ĺľ›ĺ˛?崰徆崰ĺ˛? ' 2 3 徂崛徒徤崜崊徤崢‍ Ůƒâ€Ź
Eatalia Carpe Diem Si Lou Alley, 18, Di'AnMen Intersection, South-West corner Xi Cheng District, Beijing, China Đ ŕł‘ŕŁŤŇ€ă˝“ŕś˘ŕ¤Žă˝“ŕ¤ŤăžŚŕ´„á…?䎟ä?ƒŕŚˇă˝“ᡇá?‹ ো [T] 010 - 6401 3263 www.eataliagroup.com
The restaurant is located in a beautiful traditional courtyard in the Hutongs of Beijing. The dishes evoke the simplicity and exquisiteness of authentic and genuine Italian flavours. ŕŹ˝ŕŠƒŕ¨¨ŕ¨Žĺł•ŕŚ°ŕŠąŕ§‰ĺ˛?áƒ›ŕ§Šĺł˜ŕŹ˝ĺ˛šŕŽ–ĺł ĺ˛ŽŕŚ°ŕľŚĺł•ŕŤ˛ĺłźŕŹĄĺ˛˛ĺłľĺ´Œĺľ¤ĺ´§ĺľ’ĺ´ŠĺľŁĺ´“ĺľ“ĺľ‚ĺľŁĺ´Żĺ´‹ ĺ´?ĺľˆĺ˛žŕŚŽŕŤ˛ĺł‘ŕŞ€ŕšĺłƒĺłľŕŽ˜â€ŤŘąâ€Źĺł”岴઎ড়峙ĺ´&#x;ĺľ›ĺ´żĺľ“ĺł‘ĺ˛Źĺł´ĺł”ĺ˛śĺłłŕŞˇŕŹ¸ŕ§ˆĺ˛Žĺ˛?ŕŽŤŕŹ ŕ§“ĺł” ŕŚŽŕŞ¤ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺłźĺ˛´ŕŻŤĺł ĺłŠĺ˛Žĺł‰ĺłŠĺ˛ťĺł¨ĺłƒĺ˛ž
Year of establishment: 2012 Opening hours: 11:30 - 22:00 Average cost per person: 150 RMB
Specialty: GNOCCHI AL RAGU' BIANCO ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ŕŽœĺľ„ĺľ•ĺľ¤ĺ´ľĺ´¤ĺľŁĺ´łĺľ?ĺ´Ťĺ´•
Goodfellas N. 7 Yan An Dong Lu, near Waitan, Shanghai, China á“Šá…?Ď°ä?ƒ ো 䖼Рቅϰϔä?ƒ [T] 021 - 6323 2188 www.goodfellasrestaurant.net
This Italian Pizzeria and Wine Restaurant offers delicious italian food and fantastic wine selection for relaxed prices. ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľŁĺ´źĺ´Ťĺ´Źĺ´?ĺľ’ĺ´Š ĺľ—ĺ´Œĺľ›ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺ˛žŕ˛žŕ¸ĺłłĺł ĺ˛Žĺľ—ĺ´Œĺľ›ĺł’ŕŽ–ŕŻĄĺł ĺ˛ŽŕŞŽŕ§śĺłźŕŤłĺł‹ ŕŹžĺ˛Žĺł‰ŕż‡ŕł§ŕ¨žĺł‘ŕŞ€ŕšĺ˛Žĺł‰ĺł ĺł¨ĺłƒĺ˛ž
Year of establishment: 2004 Opening hours: Monday - Friday 17:30 - 23:30 Saturday - Sunday 11:30 - 14:30, 17:30 - 23:30 Average cost per person: 300 RMB Pizza and beer around 150 RMB Lunch set price 68 - 98 RMB
Specialty: GRAND MIX APPETIZERS ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´Šĺľ›ĺ´Žĺ´‹ĺ´šĺ´Ąĺ´°ĺł˜ŕ°žĺł´ŕŚźĺłšĺł…
Isola N3-37&47, No.3 Building, Taikoo Li Sanlitun North, Chaoyang District, Beijing, China Р೑࣍Ҁ᳹䰇ऎĎ?äž á‰ƒŕŁŤŕ¤ŽŕťžŕŚ¸äž ŕ§‹á˝?1 ऎ ো [T] 010 - 6416 3499 www.gaiagroup.com.hk/isola-beijing
Isola is a supreme Italian restaurant located at the North District of the Taikoo Li Sanlitun entertainment area, specialising in fresh and authentic, regional Italian cuisine. ĺ´Œĺ´Śĺľ‘ĺł™ŕ¨•ŕą”áˆŽŕŹŕŹ˝ŕą”ĺ˛?ਨĺ´?ĺľ›ĺ´§ĺľ¤ĺ´Žĺ´Œĺľ‰ĺľ›ĺ´°ĺ´?徒崊峕岏峾ĺ˛?ŕ¨ˆŕ§ˆŕŻťĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ”ĺ´Ąĺ´° ĺľ‘ĺľ›ĺ˛žŕŚŽŕŞ¤ŕ§“ĺ˛?ŕŽŤŕŹ ŕ§“ĺł”ĺ´Œĺ´§ĺľ’ĺ´Šŕ´‘ŕŹ…ŕŞŽŕ§śĺłźŕŞ€ŕšĺł ĺł?ĺ˛Žĺł¨ĺłƒĺ˛ž
Year of establishment: 2013 Opening hours: Open daily 11:30 - 22:30 Coffe & tea time 15:00 - 17:00 Business lunch: Monday - Sunday 11:30 - 14:30 Average cost per person: 500 RMB
Specialty: TARTARA DI SALMONE, CIPOLLINE IN AGRODOLCE, CETRIOLINI E LATTE DI COCCO Salmon Tartar with pearl onion, baby cucumber and coconut milk. ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´?ĺľ¤ĺľŠĺľ›ĺł˜ĺ´§ĺľ“ĺ´§ĺľ“ĺ˛?崚徤従崒崳崒徛ĺ˛?ĺ´•ĺľ?崎徒峒崛崛崲崍崏徇従崗
Isola Shop L4-17, Shanghai IFC mall, 8 Century Avenue, Pudong New Area, Shanghai, China Ďžâ?‹á?–âŒşĎ°áŽ„ŕ¤ŽĎŞă‘žŕťťä˜§ োϞâ?‹ŕł‘äžĽĐ á–—ŕŹšŕ´Ž/ 䍎Р೑ Ďžâ?‹ [T] 021 - 5012 1277 www.gaiagroup.com.hk/isola-shanghai
A traditional Tuscan Cusine served in a modern and stylish fashion, ISOLA Shanghai is a stylish Italian restaurant located at the Shanghai IFC mall overlooking bustling Lujiazui. ŕŽŤŕŹ ŕ§“ĺł”ĺ´°ĺ´Ąĺ´“ĺľ¤ĺ´˛ŕŞŽŕ§śĺłźĺľŠĺ´¨ĺľ›ĺł‘ĺ´Ąĺ´§ĺ´Œĺľ’ĺ´Ťĺ´&#x;ĺľ?ĺł”ŕŤŹŕ§‘ĺł‘ĺ˛žĺ´Œĺ´Śĺľ‘ŕŚąŕ¨˛ĺł™ŕŞŁŕ¨žĺł• ŕŻĽĺł‹ĺł‰ŕ˛ŽŕŠ‡áš“ŕ´•ĺłźŕ§Żŕ§Łĺł•ŕ§„ĺłľŕŚąŕ¨˛ŕŚŹŕŚ¸ŕŚ°ŕŠąâ€ŤŮ‚â€Ź,)& ĺľŠĺľ¤ĺľ“â€ŤŮƒâ€Źŕ§”ĺł˜ĺ´Ąĺ´§ĺ´Œĺľ’ĺ´Ťĺ´&#x;ĺľ?
Year of establishment: 2010 Opening hours: Open daily 11:30 - 22:30 Average cost per person: 500 RMB Set lunch 198rmb per person Weekend Brunch228rmb per person
ĺł”ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺł‘ĺłƒĺ˛ž Specialty: MANCINI LINGUINE ALLO SCOGLIO ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺľ†ĺľ›ĺ´Šĺľ¤ĺ´łĺľŁĺľ’ĺľ›ĺ´˜ĺ´Œĺ´ľĺľŁĺ´Šĺ´Ťĺľ•ĺľŁĺ´Ąĺ´›ĺľ’ĺ´’â€Ťŕ§ Ů‚â€ŹŕŚśŕ¨˛ŕ´ ĺ˛?੤ĺ´?ĺ´ťĺłŽŕ§—ŕŻ‰ĺł”ŕ¨˛ĺł˜ŕą˜â€Ť Ůƒâ€Ź
Limoni Level 3, The Ritz-Carlton, Guangzhou 3 Xing An Road, Pearl River New City, Tianhe District, Guangzhou, China ŕť˝âŠ‡ŕ¤ŽâŚ´âˆłáŽ„ŕś˘Ýˆá…?ä?ƒ ো ᑓᎲ äš‚ă“Ş Đ ŕł‘ [T] 020 - 3813 6888 www.ritzcarlton.com/guangzhou/Dining/ limoni/Default.htm Year of establishment: 2009 Opening hours: Lunch 11:30 - 14:00 Monday to Friday Dinner 18:00 - 22:00 Average cost per person: Business lunch set menu 198 RMB (Monday to Friday)
Focusing on simplicity, authenticity, and flavors, LIMONI is a casual Italian restaurant. An open kitchen and interactive Chef create a warm ambience which allows you to sit back and enjoy dining the Italian way. ĺ´&#x;徛崿従岿ĺ˛?ŕŚŽŕŞ¤ŕ¨™ĺ˛?ĺł‡ĺł ĺł?ŕŻĄĺłšĺ˛Žĺł•ŕŠŽŕ¨ĄĺłźŕŞźĺ˛Žĺł‰ĺľ’ĺľŠĺľ¤ĺ´łĺł™ĺ´“ĺ´ ĺľ?ĺ´Šĺľ“ĺ´Ąĺ´§ĺ´Œĺľ“ĺł˜ĺ´Œ ĺ´§ĺľ’ĺ´Šĺľ›ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺł‘ĺłƒĺ˛žĺ´’ĺľ¤ĺ´żĺľ›ĺ´•ĺ´Ťĺ´Šĺľ›ĺł’ŕŚşŕŞ?৓峔ĺ´&#x;ĺ´?ĺ´˝ĺ˛śŕŠżĺł´ŕŚ˛ĺłƒŕ˝Žĺ˛ľĺ˛Žŕż‡ŕł§ŕ¨ž ĺł™ĺ˛?ĺ´Œĺ´§ĺľ’ĺ´Šĺł˜ĺľ’ĺľ‘ĺ´Ťĺ´—ĺ´Ąĺł ĺł‰ŕŻŤĺł ĺ˛ŽŕŤŕ˝ŹĺłźŕŞ€ŕšĺł ĺł?ĺ˛Žĺł¨ĺłƒĺ˛ž Specialty: LUCA FOCACCIA ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€ŤŘ&#x;‏従崓徣崽崑崓崍崊律
LMPLUS 103, Bldg 10, Central Park, 6 Chaoyangmenwai Dajie, Beijing, China ŕŁŤŇ€â•‚ä°‡äŽźŕťŞŕťťă¸Ť ŕ§‹áŽ„ŕś˘ŕł‘ä°™ োá˝? োá˝?
[T] 010 - 6533 6366 / 010 - 6597 0108 www.lmplus.cn
Keeping to a simple formula of Italian favourites, all pastas and breads are made on the premises and the seasonal menu always pleases. ĺ´&#x;ĺľ›ĺ´żĺľ“ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺł˜ĺ˛żĺłźŕŽšĺł´ŕ¨˘ĺ˛ťĺłľŕŚŽŕŤ˛ĺł‘ĺł™ĺ˛?ĺ´šĺľ›ĺłŽĺ´šĺ´Ąĺ´§ĺł™ŕŚ˝ŕŠ‡ŕŹ˛ĺł‘ĺ˛?ŕ°›ŕś ĺ˛žĺł’ĺł˜ĺľ‰ĺ´łĺľ?ĺľ¤ĺł™ŕŻ°ĺłśĺłľŕŚŻâ€ŤŘąâ€ŹĺłźŕŻĽŕŹŒĺ˛żĺł…ĺł?ĺ˛Žĺł¨ĺłƒĺ˛ž
Year of establishment: 2010 Opening hours: 11:00 - 23:00 Average cost per person: 200 RMB Business lunch: 98 RMB 2 courses, 138 RMB 3 courses including soft drink
Specialty: FILETTO DI MERLUZZO IN CROSTA DI OLIVE ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ ĺ´§ĺľ‘ĺł˜ĺ´˝ĺ´‹ĺľ”ĺ˛?ĺ´’ĺľ’ĺľ¤ĺ´žĺł’ĺľ”ĺľŠĺľ›ĺł˜ŕşœĺ˛?ŕŽ?ŕ§™ŕ˝…ĺł˜ĺ´Ľĺ´Žĺľ¤ĺł’ĺ´?崽徑徛崹徔崍ĺ´&#x;ĺľ›ĺ´˜
Mammamia! Mammamia! Shanghai GF50 No. 168 Super Brand Mall West, Lujazui Road, Shanghai, China [T] 021 - 5081 0966 Mammamia! Suzhou No. 18 Xingzhou Street, Suzhou, China [T] 0512 - 6272 9800 www.mammamiapizzeria.com.cn Year of establishment: 2010 Opening hours: Mammamia! Shanghai Monday to Sunday 11:30 - 15:00, 17:30 - 22:30 Mammamia! Suzhou Monday to Sunday 11:30 - 23:30 Average cost per person: 250 RMB
Mammamia! offers Napoletana-style pizzas, a large selection of handmade pastas, grilled and main items and a full menu of drinks in a traditional, casual Napoli atmosphere. 嵆嵛嵆嵇嵤崊آ峙崲嵅嵒௯崼崫崬崉岝峨峉ر峔ঽੇଲুઊ峋崹崡崧峘র岵峳岴峩 峘峬峘峼岴৭峝ຘ岻峨峃岞崘嵒嵓峮嵉崌嵛મ৶岵峳崱嵒嵛崗峘崽嵓嵉崳嵍嵤峨峑ଁ 峑崓崠嵍崊嵓峔崲嵅嵒峘૬ਞ峼峹岮峔岶峳岴௫峁峩ຘ岻峨峃岞 Specialty: PIZZA 岴峃峃峫峘ષ ؟ 崼崫崬崉
Four Season' Mio Four Seasons Hotel Beijing,48 Liang Ma Qiao Road, Chaoyang District, Beijing, China ࣫Ҁ╂䰇䮼㸫 োᮄජ䰙 োὐ োὐ
[T] 010 - 5695 8522 fourseasons.com/beijing/dining/ restaurants/mio Year of establishment: 2012 Opening hours: Lunch 11:30 - 14:30 Dinner 17:30 - 22:30 Average cost per person: 450 RMB Special Lunch at Mio, Monday to Friday, 198 - 258 RMB
Mio offers a contemporary interpretation of the Italian culinary tradition, in a welcoming and informal atmosphere. 嵇崒峑峙嵒嵑崫崗崡峁峉࿇೧ਞ峒ଁ峒ৗ峼়峁峉崌崧嵒崊મ৶峑岴峼岴ಶ 岲岮峉峁峨峃岞
Specialty: ACQUERELLO RISOTTO 岴峃峃峫峘ષ ؟ 崊崗崐嵔崫嵕嵣嵒崦崫崰
OGGI OGGI TRATTORIA - OGGI No. 1 No.1 Tiyudong Road,Tianhe District, Guangzhou, China ЁᑓᎲ⊇ऎԧ㚆ϰ䏃 ো [T] 020 - 87575628 / 020 - 87515882 OGGI RISTORANTE - OGGI No. 3 106 The Canton Place, Haifeng Road, Zhujiang New Town, Guangzhou, China ЁᑓᎲ⦴∳ᮄජ⏙亢㸫ᑓ㉸ഄ 䫎 [T] 020 - 38620240 / 020 - 38620357 www.oggirestaurant.co Year of establishment: 2005 Opening hours: Open daily OGGI No. 1 11:45 - 23:00 OGGI No. 3 11:30 - 23:30 Average cost per person: 180 RMB
OGGI No.1 has the charming rustic decor, while the most preferred and modern hi-end look is found in OGGI No.3. Both locations offer guests with traditional Italian food on the menu. 峒峬崌崧嵒崊峘ଁ峔મ৶峼峁峐岮峨峃岞峇島峈島峘๘峑峙౮峔峍峉 ಎ岝ਗಎ峼峁峐岴峴岝崒崫崠 1R 峑峙িୱ௯峘૭ఎ峳峁岮ૄ峕岝崒崫崠 1R 峑峙嵊崨嵛峑崷崌崐嵛崱峔ૄ峑峼岴ୄ峋峁峐岴峴峨峃岞 Specialty: BISTECCA ALLA FIORENTINA Italian Angus T-bone steak. 岴峃峃峫峘ષ ؟ 崻崡崮崫崓嵣崊崫嵑嵣崽崋崒嵔嵛崮崋嵤崲ق崊嵛崔崡ฟ峘崌崧嵒崊嵛 7 嵄嵤嵛崡崮嵤崕 ك
Opera BOMBANA LG2-21 Parkview Green FangCaoDi, No. 9 Dongdaqiao Road, Chaoyang District, Beijing, China Ёೃ࣫ҀᏖᳱ䰇ऎϰḹ䏃 োὐ ഄϟѠሖ োऩ ܗ [T] 010 - 5690 7177 www.operabombana.com
Opera BOMBANA is the expression of Chef Umberto Bombana’s culinary passion for the basic elements of Italian gastronomy and culture, delivering a unique interpretation of great Italian food. 崒嵂嵑嵣嵄嵛崸嵤崲峑峙崟崏崽岝崎嵛嵁嵓崰嵣嵄嵛崸嵤崲岶崌崧嵒崊୫ધ৲峘嵁嵤崟崫崗 峔ী峼৷岮峐岝崌崧嵒崊મ৶峕ৌ峃峵ੲ峼ਠ峁峐岮峨峃岞崛嵤崺嵤岝崓崗崮 嵓岝崹嵛岝崯崞嵤崰峕ඹ峵峨峑ᆰৗ峔্১峑ಞอ峳峁岮崌崧嵒崊મ৶峼岴ඍ岻峁峐岮 峨峃岞
Year of establishment: 2013 Opening hours: Open Daily 12:00 - 22:30 Average cost per person: Lunch Set 98 - 168 RMB Degustation Menu 888 RMB
Specialty: VITELLO TONNATO Veal Tenderloin Slow Cooked, Japanese Tuna Sauce And Capers. 岴峃峃峫峘ષ ؟ ᐺฟ峘崬崲崥嵤崡؟峰峍岹峴ౌ峼ৢ峁峉崮嵛崨嵤嵕崌嵛峼ম峘崬崲崥嵤崡峒崙崫崹 嵤峑
Porto Matto No. 83 Changshu Road 2F(near Julu Road), Jing'an District, Shanghai, China Ďžâ?‹á?–ä´á…?ऎá?Œâ?łä?ƒ ো á˝? 䖼᎟呓ä?ƒ [T] 021 - 6417 7577 www.portomattoshanghai.com
In Porto Matto you will find the warmth of the Italian sun, the hospitality of the Italian people and the goodness of the Italian flavours. ĺł”ĺł†ĺľ…ĺľ“ĺ´°ĺľŁĺľ†ĺ´Ťĺ´°ĺł”ĺł˜ĺ˛ľâ€ŤŘĄâ€Źĺľ…ĺľ“ĺ´°Ů™ŕŻƒĺ˛žŕşŽĺł˜ŕŚ°ĺ˛?ŕ¨?ŕ§¸ĺł”ŕŻƒĺł•ĺ˛Žĺłľĺ˛ľĺł˜ĺł˛ĺ˛°ĺł”ŕŤŽŕ˛ ĺłźŕŻĄĺłšĺł?ĺł?岎峉峊岡峉岚ĺł?ĺ˛?ŕŠ‡ĺł•ĺ˛Žĺłľĺ˛ľĺł˜ĺł˛ĺ˛°ĺł•ĺ˛šĺłŽĺłˇĺ˛źĺłľĺł˛ĺ˛°ĺł•ĺ˛žĺľ†ĺ´Ťĺ´°Ů™ĺ´—ĺľ”ĺ´Œĺ´ ĺľ¤ĺ˛ž ৊ৎ峕ŕŞ?ŕŽœĺ˛żĺłźŕ¨€ŕ¨ ĺł ĺł?ĺ˛Žĺł¨ĺłƒĺ˛žĺ´Œĺ´§ĺľ’ĺ´Šĺł˜ŕľ‰ŕ—ਙĺ˛?ੲ೸峮૬ŕłŕ¨‘ĺłźŕ¨€ĺł ĺł?岎峨
Year of establishment: 2014 Opening hours: 11.30 - 14.30, 17.30 - 22:30 Lounge 22:30 - 01:00 Thursday to Saturday Average cost per person: 300 RMB
ĺłƒĺ˛ž Specialty: ORECCHIETTE ALLA BARESE 崒徔崍崕ĺ´?ĺ´Ťĺ´ŽĺľŁĺ´Šĺ´Ťĺľ‘ĺľŁĺ´¸ĺľ”ĺľ¤ĺ´¤â€ŤŮ‚â€ŹŕŚ˝ŕŠ‡ŕŹ˛ĺ´’ĺľ”ĺ´Ťĺ´•ĺ´?崍崎峟崞徕崍崛徒徤ĺ˛?చ崒徒徤崞ĺ˛?ĺ´Š 徛崊ĺľ?ĺ´ťĺ˛?ĺ´Šĺ´?ĺľ’ĺľ¤ĺ´°ĺľ†ĺ´°ĺł’ŕŚłŕ¸„ĺł•â€Ť Ůƒâ€Ź
Prego 6 Lin He Zhong Road, Tian He District Guangzhou, China Đ ŕł‘á‘“Ď° á‘“áŽ˛áľŤŕŠ Đ ä?ƒ ো ŕť˝âŠ‡ŕ¤Žäš‚áŹ“ă“Şâˇ• [T] 020 - 2826 6968 www.starwoodhotels.com
Enjoy fresh, delicious and carefully-prepared Italian specialties in a stimulating atmosphere, enhanced by stunning panoramic views from the top floor. ŕ§—ŕŻ‰ĺ˛żĺł˜ŕ˛œĺł?ĺ˛?ŕ´›á‚ ĺł•ŕ§šŕ§śĺ˛żĺłśĺł‰ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺł˜ŕ¨Żâ€ŤŘąâ€Źĺłźŕśľŕą•ŕ§“ĺł”ŕż‡ŕł§ŕ¨žĺł˜ŕŚ°ĺł‘ ŕŻŤĺł ĺłŤĺłľĺ˛˝ĺł’ĺ˛śĺł‘ĺ˛ˇĺł¨ĺłƒĺ˛žŕ¨ˆŕŚąŕ°Žĺ˛ľĺłłŕ§„ŕŽ¨ĺłƒŕ´ŹŕŹŹĺ´šĺ´śĺľ‘ĺľ†ĺ˛śŕż‡ŕł§ŕ¨žĺłźŕ˛Œĺł•ŕ§ˆĺłŤĺł¨ ĺłƒĺ˛ž
Year of establishment: 2007 Opening hours: Lunch 11:30 - 14:00 Dinner 18:00 - 22:00 Average cost per person: 350 RMB
Specialty: LINGUINE ARAGOSTA Linguine lobster served with half lobster and roasted tomato and fine herbs. ĺ˛´ĺłƒĺłƒĺłŤĺł˜ŕŚłŕŞˇâ€Ť Ř&#x;‏ŕ°&#x;િĺ´?ĺ´ťĺł˜ĺľ’ĺľ›ĺ´˜ĺ´Œĺ´ľâ€ŤŮ‚â€Źŕ¨ˆŕ§ˆŕŻťĺł˜ĺ´ˇĺľ¤ĺ´žĺł’ŕ°&#x;િĺ´?ĺ´ťĺł˜ŕŞ„ŕŹŽĺ´° ĺľ†ĺ´°ĺł’ĺľ•ĺľ¤ĺ´Ąĺ´°ĺł ĺľ’ĺľ›ĺ´˜ĺ´Œĺ´ľĺł•ŕšŁĺ˛˛ĺł?‍ Ůƒâ€Ź
TAVOLA Italian Dining 2500 Binjiang Avenue,Pudong New Area, Shanghai, China Ϟ⍋Ꮦ⌺ϰᮄऎⒼ∳䘧 ো [T] 021 - 2022 8288 www.tavola.cn
The Chef works within a traditional Italian menu but inputs his own creative interpretation of those dishes to produce interesting and imaginative cuisine. 崧嵤嵜崑嵑峙崌崧嵒崊ୁ峑n崮嵤崾嵓|峘ਔ岞崮嵤崾嵓峙ੇఔ੮峳峽峑୫হ峼௫峁峪 ৃਚ岝எ峉峋峘峑峬峂峲岰峕岝岴৸৩峕মਊ峘崌崧嵒崊મ৶峼௫峁峪৽
Year of establishment: 2011 Opening hours: Monday to Friday 11:30 - 14:30 Saturday & Sunday 11:30 - 15:00 Dinner 18:00 - 22:30 Average cost per person: Buffet lunch Monday to Friday 168 RMB Buffet lunch Weekend 208 RMB
ୡ峼峁峐岮峉峊岷峉岮峘峑峃岞 Specialty: CAPESANTE SCOTTATE, ZUCCA, LENTICCHIE E SPECK Pan roasted scallops with pumpkin purée, lentils and crispy speck smoked ham. 岴峃峃峫峘ષ ೄ岹ౌ峼ো島峉嵃崧崮༏岝崓嵄崩嵋岝嵔嵛崢峒崡嵂崫崗
The Kitchen Salvatore Cuomo Unit D, No. 2967, Lu Jia Zui (W) Rd, Pu Dong, Shanghai, China Ϟ⍋⌺ϰᮄऎ䰚ᆊఈ㽓䏃 ো'ᑻ [T] 021 - 5054 1265 www.ystable.com
With its all glassed walls, "The Kitchen" invites you into a lively and liberated setting where you will find an authentic Neapolitan pizza oven. The view of Shanghai bay is also a treat. 崔嵑崡峕೧峨島峉|7KH .LWFKHQ|峑峙৫ଣ岿島峉ણਞ峘岬峵૬峑岝মત崲嵅嵒
Year of establishment: 2007 Opening hours: Open daily 11:00 - 23:00 Average cost per person: Business Lunch Set Monday to Friday From 128 to 188 RMB
崼崫崬崉崒嵤崾嵛峕ৌએ峁峨峃岞ਲ峘ো峴峼ৄந峃ବ౦峙ਫ峕ബବ峑峃岞
Specialty: SPAGHETTI ALLA CHITARRA CON ARAGOSTA 岴峃峃峫峘ષ ؟ టિ崐崻峼ઞ峍峉崡崹崚崫崮崋嵣崊崫嵑嵣崕崧崫嵑
Va Bene House 7, North Block, Xintiandi,Lane 181, Taicang Rd, Shanghai, China Ďžâ?‹á?–໾ҧä?ƒ á“˜áŽ„ŕť˝ŕ´„á‘“ŕ´ŽŕŁŤäž ŕ§‹á˝? Đ ŕł‘ Ďžâ?‹ [T] 021 - 6311 2211 info@vabenesh.com www.gaiagroup.com.hk/va-bene-shanghai
With its creatively inspired menu, smart sophisticated surroundings, and warm and welcoming ambiance, Va Bene is undoubtedly a world-class landmark on Shanghai’s cosmopolitan dining scene. ŕ¨Żâ€ŤŘąâ€Źĺł˜ŕľ‰ŕŠżĺľ‰ĺ´łĺľ?徤ĺ˛?ŕŠşŕ§ťŕ§“ĺł‘ĺ´Ąĺľ†ĺľ¤ĺ´°ĺł”ŕŤŹŕ§‘ĺł•ĺ˛´ĺ˛Žĺł?ĺ˛?ŕ˝Žĺ˛ľĺłŠĺł˜ĺ˛Źĺłľŕż‡ŕł§ŕ¨žĺł‘
Year of establishment: 2001 Opening hours: Sunday - Thursday 11:30 - 14:30, 18:00 - 22:30 Friday - Saturday 18:00 - 23:00 Average cost per person: 450 RMB
ĺ˛´ŕŻ˘ŕŽ˜ĺłźŕşˆŕ˛śĺł ĺł¨ĺłƒĺ˛žŕŞ‘ĺ˛ŽĺłŹĺł”ĺ˛šĺ˛?ĺľœĺ´‰ĺľŁĺľ ĺľ¤ĺ´ľĺł™ŕŚŞŕŠƒŕŚŕŚąŕ¨˛ĺł˜ĺ´˝ĺľ¤ĺ´ąĺ´&#x;徤徛峑得徤 ĺľ“ĺ´ąĺ´—ĺľ‘ĺ´Ąĺł˜ĺľ‘ĺľ›ĺ´ąĺľ†ĺľ¤ĺ´—ĺł’ĺł”ĺł?ĺł?ĺ˛Žĺł¨ĺłƒĺ˛ž Specialty: SEARED FOIE GRAS ĺ´˝ĺ´‘ĺ´Šĺ´˜ĺľ‘ĺł˜ĺ´Ľĺ´Žĺľ¤ ĺ´Łĺľ•ĺľ’ĺľ‘ĺ´žĺł˜ĺ´źĺľ?徤徔ĺ˛?ĺ´?ĺ´Ąĺ´żĺľ”ĺ´Ťĺ´Ľĺł˜ĺ´Ľĺľ¤ĺ´Ąĺ˛?ĺľ’ĺľ›ĺ´œĺł˜ĺ´›ĺľ›ĺ´˝ĺ´‹ĺł•ĺľ€ĺľ¤ ĺ´¤ĺľ“ĺ´˛ĺ´Ťĺ´Źĺł˜ĺ´—ĺľ‘ĺľ›ĺ´žĺľ“â€Ť Ůƒâ€Ź
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Atrio Conrad Seoul Atrio 23-1 Yeouido-dong, Yeongdeungpo-gu, Seoul 150-945, Korea ꍑë 겑 ęžśéşŚëśĄéœĄ ꞥë„?龚霎 [T] +82-2-6137-7120 [F] +82-2-6137-7015 [E] Conradseoul_Atrio@hilton.com www.conradseoul.com
Atrio, located on the 2nd floor at Conrad Seoul, is a casual Italian restaurant offering authentic Italian delicacies. ĺ´Šĺ´°ĺľ’ĺ´’ĺł™ĺ´›ĺľ›ĺľ‘ĺ´Ťĺ´ąĺ´Ľĺ´Žĺľ“ĺł˜ ŕ°Žĺł•ŕŤ˛ĺłźŕŹĄĺ˛˛ĺłľĺ´“ĺ´ ĺľ?ĺ´Šĺľ“ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺł‘ĺłƒĺ˛žŕŚą ŕŞˇĺł”ŕŚŽŕŞ¤ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺłźĺ˛´ŕŻŤĺł ĺłŠŕş˜ĺ˛ťĺł¨ĺłƒĺ˛ž
Year of establishment: 2012 Opening hours: 11:30 – 14:00 18:00 – 21:00 Average cost per person: 80,000 KRW
Specialty: Tagliolini with sea urchin and abalone sauce ß…ß”ß”ßźßŠŕ§ťŕş ĺ´Žĺ´łĺł’ĺ´Šĺľ—ĺ´ťĺ´Ľĺľ¤ĺ´ĄŕšŁĺ˛˛ĺ´§ĺľ’ĺ´’ĺľ’ĺľ¤ĺ´ł
BUON POSTO 1F, TABLE2025 B/D 33, Seolleung-ro 152-gil, Gangnam-gu, Seoul, Korea (90-25 Chungdam-dong) ă?˛ă¤Žă”˛ ᚍ⋞ῂ ă?śâŻ&#x;⪲ â‚Ž 7$%/( % ' ) ăźƒâ•Šâ˜Ż
BUON POSTO is an authentic Italian restaurant located in the heart of Seoul. In Italian, BUON POSTO means “a good place�.
[T] +82-2-544-4081 [F] +82-2-544-4083 [E] bposto@hanmail.net www.buonposto.com
Year of establishment: 1999 Opening hours: 12:00 ~ 15:00 18:00 ~ 22:00 Closed on holidays Average cost per person: 60.000 KRW
ĺ´žĺ´’ĺľ›ĺľ…ĺ´Ąĺ´°ĺł™ĺ´Ľĺ´Žĺľ“ĺł˜ŕŚ°ŕŠąĺł•ŕŠ›ŕŞźĺłƒĺłľŕŚŽŕŞ¤ĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺł‘ĺłƒĺ˛ž%821 32672ĺł’ĺł™ĺ´Œĺ´§ĺľ’ĺ´Šŕ ĺł‘|ŕ˛žŕ¸¨ĺł”ŕ§ƒŕ¨šnĺłźŕ¨”ŕŻĄĺł ĺł¨ĺłƒĺ˛ž Specialty: Linguini with ಯBUON POSTO" Signature Crab Meat Sauce ߅ߔߔߟߊঢ়ຠ岣%821 32672岤ĺ´?ĺ´Œĺľ›ŕ§‹ĺł´ĺł˜ĺ´“ĺ´łĺľ‡ĺľ¤ĺ´°ĺ´Ľĺľ¤ĺ´Ąĺł’ĺľ’ĺľ›ĺ´˜ĺ´Œĺ´ľ
casAntonio 2F, 124-6 Itaewon-dong, Yongsan-gu, Seoul, Korea
[T] +82-2-794-8803 [F] +82-2-794-8805
casAntonio, the authentic Italian restaurant & bar located in the heart of Itaewon, offers the exuberant traditional Italian dishes with 300 different Italian wines.
[E] info@casantonio.co.kr www.casantonio.co.kr
ĺ´“ĺ´žĺľ›ĺ´°ĺ´łĺ´’ĺł™ŕŚŽŕŠ&#x;ĺł˜ŕŻĄĺłźŕŞ€ŕšĺłƒĺłľĺ´Œĺ´§ĺľ’崊徛徔崥崰徑徛‍Ůâ€Źĺ´¸ĺľ¤ĺł‘ĺłƒĺ˛žŕš¤ŕşśŕŠšĺł˜ŕŚ°
ꍑë 겑 ë žęŠĽéœĄ 넊몑낅霎 ę˜˝ë?ľ ë&#x;Ş
ŕŠąŕ§‰ĺł•ŕŠ›ŕŞźĺł ĺ˛?ŕŞŁŕ¨žĺł•âŒ—ĺłśĺłľŕŽŤŕŹ ĺł˜ĺ´Œĺ´§ĺľ’ĺ´ŠŕŞŽŕ§śĺł’ ŕŽ°ŕ°ĽĺłźŕŽ¤ĺ˛˛ĺłľĺ´Œĺ´§ĺľ’ĺ´Šĺľ›ĺľ— ĺ´Œĺľ›ĺłźĺ˛žŕ§ˇŕ¨”ĺł ĺ˛?ŕşŚŕŽ˜ĺłźĺ˛´ŕ„ĺł‹ĺ˛Žĺł‰ĺł ĺł¨ĺłƒĺ˛ž Year of establishment: 2009 Opening hours: Monday to Sunday 12:00 – 1:00 Average cost per person: 30,000 KRW
Specialty: Bistecca alla Fiorentina ߅ߔߔߟߊঢ়ຠ崝崥崎崍崓徣崊崍徑徣崽崋崒徔徛崎崋徤崲
Cornerstone 2F, 606 Teheran-ro, Gangnam-gu, Seoul, 135-552, South Korea ꍑë 겑 é—ŠéŠ?éœĄ ëŹ ëž™ę„ľęˆ‘ ë&#x;Ş [T] +82-2-2016-1220, 1221 [F] +82-2-2016-1233 [E] selph-cornerstone@hyatt.com www.seoul.park.hyattrestaurants.com Year of establishment: 2005 Opening hours: 6:30 – 10:30 (Daily) 11:30 – 14:30 (Mon to Fri) 18:00 – 22:00 (Daily) 11:30 – 15:00 (Brunch Sat to Sun) Average cost per person: 90.000 KRW
Cornerstone, the main restaurant of Park Hyatt Seoul, offers an exceptional fine-dining experience, specializing in grilled meats and seafood prepared in wood-burning ovens and homemade pastas and desserts. 崛徤崲徤崥崰徤徛ĺ˛?ĺ´šĺľ¤ĺ´—ĺ´ˇĺ´Œĺ´Šĺ´Ťĺ´°ĺľŁĺ´Ľĺ´Žĺľ“ĺłźŕ§ťŕ¨€ĺłƒĺłľĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺ˛žŕ¨ˆŕ§ˆĺł˜ĺ˛´ŕŞŽŕ§śĺł’ ŕŤ?જ峔৽ŕĄĺłźĺ˛žŕŞ€ŕšĺł ĺł¨ĺłƒĺ˛žĺ˛´ĺłƒĺłƒĺłŤĺł˜ĺ˛´ŕŞŽŕ§śĺł’ĺł ĺł?ĺ˛?ĺ˛´ŕˇżĺł˜ĺ´˜ĺľ’ĺľ“ŕŞŽŕ§śĺłŽá‰¤áŒ“ ĺł‘ŕ§šŕ§śĺł ĺł‰ĺ´&#x;ĺľ¤ĺ´˝ĺľ¤ĺ´ąŕŞŽŕ§śĺ˛śĺ˛Źĺł´ĺł¨ĺłƒĺ˛žĺł¨ĺł‰ĺ˛?ŕŚ˝ŕŠ‡ŕŹ˛ĺ´šĺ´Ąĺ´§ĺ˛?崯崞徤崰峏岴崥崥徉峑 ĺłƒĺ˛ž Specialty: Spinach Tortelli ß…ß”ß”ßźßŠŕ§ťŕş ĺłĽĺ˛°ĺłśĺł˝ŕľƒĺł˜ĺ´°ĺľ“ĺ´Žĺ´Ťĺľ’
Cucina at Restaurant 8
208 Yeongjonghaeannam-ro, 321 Beon-gil, Jung-gu, Incheon, South Korea, 400-719 ꍑë 겑 é—ŠéŠ?éœĄ ëŹ ëž™ę„ľęˆ‘ ë&#x;Ş [T] +82-32-745-1234 [F] +82-32-745-2500 [E] incheon.grand@hyatt.com www.incheon.grand.hyattrestaurants.com Year of establishment: 2003 Opening hours: 12.00 – 14.30 18.00 – 21.30 18.00 – 22.00 (Weekend Dinner Buffet) Average cost per person: 30,000 KRW
HARMONIUM 657-37 Hannam-2dong, Yongsan-gu, Seoul, Korea ꍑë 빎Ꙛ겑 ë žęŠĽéœĄ ëź‘éŠ? 霎 [T] +82-2-792-3972 [F] +82-2-792-3973 [E] info@harmonium.co.kr www.harmonium.co.kr
Located in Grand Hyatt Incheon East Tower, award-winning Restaurant 8 is a unique concept featuring eight distinctive restaurants in one, half specializing in Western fare, the others offering Eastern dishes. ĺ´˜ĺľ‘ĺľ›ĺ´ąĺ´ˇĺ´Œĺ´Šĺ´Ťĺ´°ŕ¸śŕ¨†ĺ´Œĺľ¤ĺ´Ąĺ´°ĺ´§ĺľ—ĺľ¤ĺł•ŕŤ˛ĺłźŕŹĄĺ˛˛ĺ˛?਼ŕš?岏峾ೖ峟ŕ¨ŕł–ĺł ĺł‰ĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ› ĺł˜ĺ´›ĺľ›ĺ´Łĺ´żĺ´°ĺł™ŕ°śŕŹžĺł•ĺľŽĺ´łĺľ¤ĺ´—ĺł‘ĺłƒĺ˛ž ŕŤ˛ĺł˜ŕąŽĺł”ĺłľĺľ”ĺ´Ąĺ´°ĺľ‘ĺľ›ĺ˛ś ŕŤ˛ĺł’ĺł”ĺł´ĺ˛?ĺł‡ĺł˜ŕ§” ŕŞ„ŕ§€ĺł™ŕ¨§ŕŽžŕŞŽŕ§śĺłźĺ˛?ŕŞ„ŕ§€ĺł™ĺ´Šĺ´ ĺ´ŠŕŞŽŕ§śĺłźŕŤżŕ¨Šĺł ĺł?ĺ˛Žĺł¨ĺłƒĺ˛ž Specialty: Pan fried Korean Pyungchang river trout ß…ß”ß”ßźßŠŕ§ťŕş ŕŽťŕŚŹŕ¨´ŕšŹŕŻ–ĺľ†ĺ´Ąĺł˜ĺ´šĺľ›ŕš?岟
Harmonium is an exuberant celebration of modern Italian food with a focus on Sardinian cuisine of our partner Michelin 1 star chef Roberto Petza and executive chef Emanuele Serra. ĺ´ˇĺľ¤ĺľŠĺ´łĺ´Žĺľˆĺł‘ĺł™ĺ´šĺľ¤ĺ´°ĺ´˛ĺľ¤ĺł‘ĺłŹĺ˛Źĺłľĺľ‡ĺ´&#x;ĺľ?徑徛‍Ú‏峎యĺ´&#x;ĺ´?ĺ´˝ĺ˛?ĺľ•ĺľ ĺľ“ĺ´°ĺľŁĺľ‚ĺ´°ĺ´žĺ˛?ĺ´?ĺ´˜ 崤崗崎崋崞徣ĺ´&#x;ĺ´?ĺ´˝ĺ˛?ĺ´?徆崴ĺ´?徤徔徣崣崍徑峕峲峴ĺ´?ĺľ“ĺ´Żĺľ¤ĺ´łĺľ‹ŕŞŽŕ§śĺłźŕŚ°ŕŠąĺł’ĺł ĺł‰ĺľŠĺ´¨ĺľ›ĺ´Œĺ´§
Year of establishment: 2013 Opening hours: Monday – Sunday 12:00 ~15:00 17:30 ~ 24:00 Average cost per person: 80,000 KRW
ĺľ’ĺ´Šĺľ›ĺł‘ŕşŚŕŽ˜ĺłźĺ˛´ŕ˛śĺ˛˛ĺ˛Žĺł‰ĺł ĺł¨ĺłƒĺ˛ž Specialty: Truffle flavored pumpkin ravioli with shallot, sage and parmesan sauce ߅ߔߔߟߊঢ়ຠĺ´?ĺ´&#x;ĺľ‹ĺľ•ĺ´Ťĺ´°ĺ˛?ĺ´Łĺľ¤ĺ´ ĺ˛?ĺ´šĺľ“ĺľ‰ĺ´žĺľ›ĺ´Ľĺľ¤ĺ´ĄŕšŁĺ˛˛ĺ´°ĺľ’ĺľ?ĺ´˝ŕŻŻŕŻĄĺł˜ĺ´“ĺľ„ĺ´Šĺľ‹ĺł˜ĺľ‘ĺ´ťĺ´’ĺľ’
paolodemaria Fine Trattoria 13 daesagwanro 31-gil Yongsangu, Seoul 끭겑 끞ꩥ霡 鲵ꩡ隵ꈑ 韭 덵 [T] +82-2-599-9936 [E] info@paolodemaria.com www.paolodemaria.com
The restaurant prides itself on offering genuine Italian cuisine made with fresh ingredients and good quality Italian products with a wide selection of fine Italian wines and signature Italian cocktails. ম峑峙岝ঽী峉峋峘崝嵤崻崡峕崿嵑崌崱峼峍峐ম峘崌崧嵒崊મ৶峼峁峐岮 峨峃岞৸峐峘મ৶峙ৗ峔୫౫峒岝ସ峘ৈ岮崌崧嵒崊୫౫岵峳峎岹峳島峐岮峨峃岞峨
Year of establishment: 2004 Opening hours: Monday to Sunday 11:30 - 15:00 17:30 - 22:30 Average cost per person: 70,000 KRW
峉岝กপ峔ਯ峘崌崧嵒崊嵛嵗崌嵛峙峓島峬ৈષସ峘峬峘峼⑫岲岝崌崧嵒崊嵛崓崗崮嵓峬 ௹୕峑峃岞 Specialty: Caramelized Barbera Pappardelle with Italian cheese fondue ߅ߔߔߩ৻ຠ 崌崧嵒崊嵛崩嵤崢崽崑嵛崯嵍峒崓嵑嵉嵓峘崸嵓嵁嵑嵣崹崫崹嵓崯崫嵔
Peninsula 1F, New Wing, Lotte Hotel Seoul, 30 Eulji-ro, Junggu, Seoul 100-721 끭뱮ꙹ겑 닆霡 냹덵ꈑ ꈤ鴥뿭묉끭 겕隵 럪
[T] +82-2-317-7121/7122 [F] +82-2-777-0277 [E] reservation@lotte.net http://www.lottehotel.com/seoul/ Year of establishment: 1979 Opening hours: 06:30 - 10:00 11:30 - 14:30 18:00 - 22:00 Average cost per person: Breakfast: 54,000 KRW Lunch: 98,000 KRW, Dinner: 150,000 KRW
Peninsula is an Italian restaurant located in Lotte Hotel Seoul (1F, New Wing), offering authentic Italian dishes served directly from an open kitchen. 嵂崳嵛崟嵍嵑峙嵕崫崮嵃崮嵓崥崎嵓) ق崳嵍嵤崎崋嵛崘ك峘崒嵤崿嵛崕崫崩嵛岵峳ઉம 峑岷峉峐岶ઈ峚島峵岝মત崌崧嵒崊嵛峼峁峐岮峵嵔崡崰嵑嵛峑峃岞 Specialty: Peninsula Pizze-Buffalo mozzarella, truffle, caviar, lobster and abalone ߅ߔߔߩ৻ຠ 嵂崳嵛崟嵍嵑 崼崞 崸崫崽崉嵕嵤嵊崫崬崉嵔嵑岝崰嵒嵍崽岝崕嵋崻崊岝嵕崾崡崧嵤峒崊嵗崻
Ristorante 23 Geumganggongwon-ro 20beon-gil Dongnae-gu Busan 607-060, Korea ꜵꩥ集꾢겑 鶎ꅍ霡 鞽闊險낅ꈑ 韭 [T] +82-51-550-2301 [F] +82-51-550-2105 [E] webmaster@hotelnongshim.com www.hotelnongshim.com Year of establishment : 2002 Opening hours: 06:30 - 10:00 (weekdays & Saturdays) 06:30 - 10:30 (Sundays & public holidays) 12:00 - 14:30 (weekdays) 12:00 - 15:00 (weekend & public holidays) 18:00 - 22:00 (L.O. 21:00) Average cost per person : 70,000 KRW
Ristorante which is located in the traffic hub is an Italian traditional restaurant that provides Mediterranean cuisine. 嵒崡崰嵑嵛崮峙ૹਬ峘রੱ峕峼ଡ岲岝রਲમ৶峼峃峵ଁ峔 崌崧嵒崊嵛嵔崡崰嵑嵛峑峃岞 Specialty: Korean Beef Tenderloin, potatoes and roasted mushrooms ߅ߔߔߩ৻ຠ ব峘ฟ崽崋嵔岝嵅崮崰峝嵕嵤崡崰岷峘岽
Ristorante Eo Gangnam–Gu, Chungdam–Dong 96-22 5th Fl. Seoul, Korea 끭겑 闊驝霡 뙢鲩鶎 럪 [T] +822-3445-1926 [F] +822-3445-1927 [E] ngeurope@hotmail.com
Ristorante EO is located in heart of Chungdam area where is known as the fanciest part of Seoul. Serving gourmet style modern Italian food based on traditional Italian recipes. 嵒崡崰嵑嵛崮嵣崐崒峙崥崎嵓峑ਈ峬ৈ峔ય峒峁峐ੴ峳島峐岮峵᫋峘রੱ峑
Year of establishment: 2006 Opening hours: Lunch Noon – p.m. 3:00 12:00 - 15:00 18:00 - 23:00 Closed on Sundays Average cost per person: 90,000 KRW
ଁ峔崌崧嵒崊嵛嵔崟崼峕੦峏岷峔岶峳峬嵊崨嵛峔崘嵓嵉崡崧崌嵓峼峁峐岮峨峃岞 Specialty: Chef’s tasting menu ߅ߔߔߩ৻ຠ 崟崏崽岶୫峁峉嵉崳嵍
SKY LOUNGE 30F , INTERCONTINENTAL SEOUL COEX 524 Bongeunsa-ro,Gangnam-gu,Seoul,Korea 135-975 끭뱮ꙹ겑 闊驝霡 ꚾ냵ꩡꈑ 넭뫥뢝벥髝멽 끭 뤉꾆걙 럪 [T]+82-2-3430-8630~2 [F] +82-2-3430-8820 [E] skylounge@parnas.co.kr www.iccoex.com Year of establishment: 1999 Opening hours 12:00 ~ 01:00 (Mon to Sun) 12:00 ~ 14:30 (Mon to Sun) 18:00 ~ 21:30 (Mon to Sun) 21:30 ~ 01:00 (Sun to Wed) 21:30 ~ 02:00 (Thu to Sat) Average cost per person: 60,000 KRW
This restaurant and lounge bar features extravagant contemporary Italian cuisines with a spectacular view, making it an ideal venue for business lunches or romantic dinners. 嵔崡崰嵑嵛岝嵑崎嵛崠峇峁峐崸嵤岝峔ବ౦峒ৈ峔ਠ৻崌崧嵒崊મ৶峼岴 峕岴௫峁峩ຘ岷岝৶୳峘崻崠崵崡嵑嵛崩峮嵕嵆嵛崩崫崗峔崯崋崲嵤峼ল岮峉峁峨 峃岞 Specialty: W-Brunch (Weekend Brunch) ߅ߔߔߩ৻ຠ : 崾嵑嵛崩 ౝଜ崾嵑嵛崩
The Kitchen Salvatore & Bar 1F Somerset Palace, 7, Yulgok-ro 2-gil, Jongno-gu, Seoul, Korea 끭겑 눺ꈑ霡 냝隖ꈑ 韭 ꏭ볥ꍡ걙 럪 [T] 02-730-5545 [F] 02-730-5547 [E] sijung@maeil.com http://www.kitchensalvatore.kr/ Year of establishment: 2011 Opening hours: 11:30 - 14:00 (Weekday Lunch Buffet & Weekend Lunch) 14:00 - 17:30 (Café) 17:30 - 21:30 (Dinner) 21:30 - 1:00 (Bar) Average cost per person: 50,000~100,000 KRW
THE KITCHEN SALVATORE & BAR is located on the first floor of Somerset Palace Hotel, Gwanghwamun, with a concept of “Casual Premium Dining & Bar” with traditional Neapolitan cuisine. 崞嵣崕崫崩嵛嵣崝嵓嵜崉崰嵤嵔٭崸嵤峙৲崝嵆崣崫崰嵣崹嵔崡峘మ峕岬峵崌崧嵒崊 嵛嵔崡崰嵑嵛峑峃岞崛嵛崣崿崰峼n崓崠嵍崊嵓嵣崿嵔嵇崊嵈嵣崨崌崳嵛崘|峒峁峐岝ଁ峘崲 嵅嵒મ৶峼岮峉峁峨峃岞 Specialty: Linguine Pescatore (Seasonal seafood and the ripened cherry tomato linguine pasta) ߅ߔߔߩ৻ຠ 嵒嵛崘崌崵嵂崡崓崰嵤嵔قఛත峘崟嵤崽嵤崱峒࿃崩崏嵒嵤崰嵆崰峘嵒嵛崘崌崵崹崡崧 ك
The Kitchen Salvatore Cuomo
29, Eonju-ro 164-gil, Gangnam-gu, Seoul, Korea ꍑë 빎Ꙛ겑 é—ŠéŠ?éœĄ ę˝ëŠąęˆ‘ é&#x; ęžśęť˝ę éťž
THE KITCHEN SALVATORE CUOMOâ&#x20AC;&#x2122; is Authentic Neapolitan Cuisine, opened in May 2009 at Apgujeong, Seoul. We certified <Vera pizza> by AVPN (Associazione Verace Pizza Napoletana) in April 2009.
[T] 02-3447-0071 [F] 02-730-5547 [E] sijung@maeil.com http://www.kitchensalvatore.kr/
ĺ´&#x17E;徣ĺ´&#x2022;ĺ´Ťĺ´Šĺľ&#x203A;徣ĺ´?ĺľ&#x201C;ĺľ&#x153;ĺ´&#x2030;崰徤ĺľ&#x201D;徣ĺ´&#x2014;ĺ´&#x2019;ĺľ&#x160;ĺł&#x2122;মતŕŁĺł&#x2DC;ĺ´˛ĺľ&#x2026;ĺľ&#x2019;઎ড়ĺľ&#x201D;ĺ´Ąĺ´°ĺľ&#x2018;ĺľ&#x203A;ĺł&#x2019;ĺł ĺł? ফ াĺł&#x2022;ᏽá&#x2C6;&#x2122;á&#x2026;&#x2019;ĺł&#x2022;ĺ´&#x2019;徤崿ĺľ&#x203A;ĺ˛&#x17E;ŕ§&#x160;ফ াĺł&#x2022;ĺł&#x2122;$931 ŕŞ&#x152;ĺł&#x2DC;ĺ´˛ĺľ&#x2026;ĺľ&#x2019;ĺ´źĺ´Ťĺ´Źĺ´&#x2030;ŕŠ&#x2C6;ঠ岵峳ੳŕ§&#x2019;
Year of establishment: 2009 Opening hours: 11:30 - 15:00 (Weekday Lunch Buffet & Weekend Lunch) 15:00 - 17:00 (CafĂŠ) 18:00 - 23:00 (Wine & Dine) Average cost per person: 50,000~100,000 KRW
ĺłźŕ¨ĺ˛ťĺł?岎峨ĺł&#x192;ĺ˛&#x17E; Specialty: Pizza D.O.C (Cherry tomato, basil and buffalo mozzarella cheese) ß&#x2026;ß&#x201D;ß&#x201D;ߟߊঢ়ຠ崟ĺ´&#x17E;' 2 & â&#x20AC;ŤŮ&#x201A;â&#x20AC;Źĺ´Šĺ´?ĺľ&#x2019;徤崰ĺľ&#x2020;ĺ´°ĺ˛?ĺ´¸ĺ´ ĺľ&#x201C;ĺł&#x2019;ਡŕ¸&#x;ĺł&#x2DC;ĺľ&#x160;ĺ´Ťĺ´Źĺ´&#x2030;ĺľ&#x201D;ĺľ&#x2018;崊徤崢â&#x20AC;ŤŮ&#x192;â&#x20AC;Ź
VERA 729-74 Hannam-dong, Yongsan-gu Seoul, Korea ęŤ&#x2018;ë ę˛&#x2018; ë &#x17E;ꊼé&#x153;Ą ë&#x201E;ŠëŞ&#x2018;ë&#x201A;&#x2026;ę&#x2C6;&#x2018; ëł?ęŹ? ë&#x;Ş [T] +82-2-796-7223 [F] +82-2-796-7225 [E] teapot1026@spc.co.kr http://dining.spc.co.kr/index.do
Year of establishment: 2013 Opening hours: 11:00 â&#x20AC;&#x201C; 23:00 Average cost per person: 30,000 KRW
Margherita Pizza, you must visit Hannam Dong. The Company SPC, managing trendy restaurants in Korea has opened new Italian cuisine restaurant â&#x20AC;&#x2DC;Veraâ&#x20AC;&#x2122;. ĺłŹĺł ĺ˛?মŕŠ&#x;ĺł&#x2DC;ĺ´źĺ´Ťĺ´Źĺ´&#x2030;徣ĺľ&#x2020;ĺľ&#x201C;ĺ´&#x161;ĺľ&#x2019;徤崧岜ŕŤĺłŁĺł&#x2030;岾ĺł?ĺł&#x2030;ĺłłá&#x20AC; ાŕž?峟௰峜峾ĺł&#x2019;ŕŹ?岎ĺł&#x2018;ĺł ĺłąĺ˛°ĺ˛&#x17E; 63&ĺ´&#x2DC;ĺľ&#x201C;徤崿岜ŕ§&#x2014;ĺł ĺ˛šĺ´&#x2019;徤崿ĺľ&#x203A;ĺł ĺł&#x2030;|9(5$|ĺł&#x2122;ĺ´łĺľ?徤崥崧ĺ´&#x152;ĺľ&#x201C;ĺł&#x2DC;ĺ´&#x152;ĺ´§ĺľ&#x2019;ĺ´&#x160;ĺľ&#x203A;ĺľ&#x201D;ĺ´Ąĺ´°ĺľ&#x2018;ĺľ&#x203A;ĺł&#x2018; ĺł&#x192;ĺ˛&#x17E; Specialty: Marinara and Margherita with Bufala mozzarella cheese ß&#x2026;ß&#x201D;ß&#x201D;ߟߊঢ়ຠਡŕ¸&#x;ĺł&#x2DC;ĺľ&#x160;ĺ´Ťĺ´Źĺ´&#x2030;ĺľ&#x201D;ĺľ&#x2018;崊徤崢ĺł&#x2019;ĺľ&#x2020;ĺľ&#x2019;崲徤ĺľ&#x2018;â&#x20AC;ŤŮâ&#x20AC;Źĺľ&#x2020;ĺľ&#x201C;ĺ´&#x161;ĺľ&#x2019;徤崧
China-Italy Chamber of Commerce Unit 1612, Zhongyu Plaza, A6, Gongti North Road, Chaoyang District, 100027, Beijing, China [T] 0086-10-85910545 [F] 0086-10-85910546 [E] info@cameraitacina.com www.cameraitacina.com
Italian Chamber of Commerce in Japan FBR Mita Bldg. 9F, 4-1-27 Mita, Minato-ku, 108-0073 Tokyo, Japan [T] +81(3)-6809-5802 [F] +81(3)-6809-5803 [E] iccj@iccj.or.jp www.iccj.or.jp
Italian Chamber of Commerce in Korea 12F, Small Business Corporation B/D, 24-3 Yeouido-dong, Yeongdeungpo-gu, Seoul, 150-718, South Korea [T] +82-2-402-4379 [F] +82-505-409-4379 [E] itcck@itcck.org, itcck@naver.com www.itcck.org