Stylisphere experiences Bulgari Il Restorante - Niko Romito In Tokyo
Italian Elegance and Japanese Tradition
There is somthing about luxury being linked with prestige, exclusivity, and superior quality that we are drawn to it. While always in search for exceptional service, and a sense of indulgence, our last day in Tokyo found us dining in one of the most luxurios places, Bulgari Niko Romito Tokyo Restaurant. They were careful for us to receive a true Bulgari experience and exquisit cuisine.
Located on the 40th floor of the Hotel, the lighting in the Il Ristorante – Niko Romito gives the impression of an Italian sunset in the heart of Tokyo. The designer Antonio Citterio managed to keep the philosophy of Bulgari, while respecting the local culture of Japan.
Elements of Bulgari’s signature style, such as bold geometric patterns, are subtly incorporated into the design, as a touch of sophistication. Meanwhile, nods to Japanese aesthetics, such as natural wood finishes and Zen-inspired details, align with the restaurant’s location and cultural context. Being inspired by both cultures, the restuarant offers a refined yet inviting atmosphere.
Talking about refinement and invitement, so was the service. With Alfonso Giudice the Italian Restaurant Director and the Japanese Chef Sommelier Isao Goki, you would receive the best of both cultures regarding hospitality. In the kitchen Chef Niko Romito and Resident Head Chef Mauro Aloiso are the perfect symbiotic relationship. Hailing from the picturesque Abruzzo region in central Italy, Chef Niko Romito stays deeply connected to his culinary heritage while pushing the boundaries of traditional Italian cuisine with audacious simplicity. Known for his profound understanding of Italian gastronomy, Chef Niko introduces a groundbreaking culinary vision exclusively for Bulgari Hotels & Resorts. His innovative concept redefines Italian cooking by focusing on the essence of ingredients and the distinct character of the culture, refinement, and vitality of the “Made in Italy” ethos. The Menu was personally developed by him, while he also gives special attention to mentoring, being a guiding force, ensuring the kitchen’s integrity and excellence.
Our culinary experience srarted with the Chef’s Salutation, which is a Consomé of: onions, carrots and celery accompanied with champagne. Such a nice welcoming indeed. Having Italian tradition at heart, we had to order pasta and if it has truffle, we are in. But our favourite happened to be the Spaghetti with Japanese clams. The Kobe beef, which is the Wagyu beef set a new high level of premium quality. Kobe beef comes from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyōgo. It was delicate, with a great juicy flavour, and a well-marbled texture; done just right. The wine list was amazing. We went for the French one, Pouilly Fuissée. As tradition goes, the desserts came in small plates creating a cute tower, accompanied by tea; a true royal moment. At the end, a healthy lemon drink would be served, looking like a small candle.
The experience was great and we now can’t wait to meet with Chef Niko again, at some other country instead.
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