Aman Tokyo's Arva to Host Collaboration Dinner Featuring Chef Louis Han of Contemporary Korean Cuisine Restaurant NAE:UM
Aman Tokyo's Italian restaurant, Arva, will host a two-day-only collaboration dinner on June 12 and 13, 2026, welcoming Chef Louis Han from Singapore's NAE:UM. Under the themes of "Harvest and Memory," a special 9-course menu will be served.
📋 Article Processing Timeline
- 📰 Published: May 20, 2026 at 00:00
- 🔍 Collected: May 19, 2026 at 15:32
- 🤖 AI Analyzed: May 20, 2026 at 08:38 (17h 6m after Collected)
Aman Tokyo (Otemachi, Tokyo; General Manager Tomoko Yagi) will host a two-day-only collaboration dinner, "Harvest and Memory: A Dialogue of Flavors with NAE:UM," at its 33rd-floor Italian restaurant, Arva, on Friday, June 12, and Saturday, June 13, 2026. The event will feature Chef Louis Han from the contemporary Korean cuisine restaurant NAE:UM in Singapore. Guests are invited to enjoy a special menu where the endlessly beautiful and delicate dishes of NAE:UM connect with the simple yet profound flavors of Arva within a single course, blending two cultures under the themes of "Harvest" and "Memory."
©John Heng Da Photographer
NAE:UM is known for its "Contemporary Korean Cuisine" concept, offering dishes that fuse modern Western cooking techniques with traditional Korean flavors. Scents of fermentation, childhood memories, and scenes of Korean seasons are delicately woven into the food. Chef Louis Han, who leads NAE:UM, has garnered acclaim for his unique approach of channeling personal memories into his culinary creations, backed by his Korean roots and international experience. His style of imbuing each dish with a story is expressed not merely as a taste experience, but as gastronomy that touches emotions and memories.
Meanwhile, Arva, meaning "harvest" in Latin, embodies the essence of Italy's culinary culture "cucina del raccolto," which brings out the charm of seasonal ingredients. It provides simple yet profound cuisine rooted in Italian tradition, incorporating the bounties of the sea and mountains from various regions in Japan. In this collaboration, rather than strongly asserting their individual characteristics, each dish has a clear protagonist while the fragrance and lingering notes of the other culture quietly overlap.
The course opens with an amuse-bouche of Aman Tokyo's original Kagawa-produced caviar and sea bass tartare, nuanced with fermentation. It continues to "Oi-naengguk," a chilled cucumber soup reflecting memories of a Korean summer. The warm appetizer, "Fuji White Salmon Confit and White Asparagus," spreads a soft harmony unified in white tones. Then, "Sea Urchin Pasta" combining Hokkaido sea urchin and Mie tuna bottarga is served with morel dumplings, finished as an impressive dish with overlapping flavors and umami.
For the main course, "Seafood Brodetto" adds an accent of Korean broth to the fish dish. For the meat dish, a Wagyu beef steak imbued with nuances of Korean galbi is paired with Arva's homemade salted lemon. It vividly expresses the overlap of bounties and cultures from both the sea and the earth. The following dish, "Risi e Bisi," a traditional Veneto region risotto made with Arva's homegrown rice, is accompanied by watercress prepared as Korean namul, bringing a lingering harmony of both cultures. The course concludes with desserts featuring a Venetian "Bellini" cocktail style dish starring domestic peaches, followed by NAE:UM's signature dessert starring jujube and truffles, served alongside homemade kombucha and petit fours.
Enjoy a delicate and profound 9-course meal where Italian and Korean cultures resonate and harmonize. Experience a two-day-only special dining event where culture, memory, and harvest blend into one story.
"Harvest and Memory: A Dialogue of Flavors with NAE:UM"
Location: Aman Tokyo 33F Italian Restaurant "Arva"
Dates: Friday, June 12 and Saturday, June 13, 2026
Time: 5:30 pm - 8:00 pm (Last Order)
Capacity: Limited to 30 guests per day
Price: Course meal 50,000 JPY per person, Wine pairing 30,000 JPY (Tax and service included)
Inquiries: Aman Tokyo Restaurant Reservations 03-5224-3339 (10 am - 7 pm)
Web Reservations: https://www.tablecheck.com/en/shops/amantokyo-arva/reserve
Louis Han
NAE:UM Executive Chef
Born in Seoul, South Korea. Growing up exposed to both traditional Korean and Western cultures, this duality became the foundation of his current culinary perspective. Through his experiences on a UN mission in Lebanon, at Italian fine dining in Abu Dhabi, and renowned establishments in Singapore, he mastered diverse food cultures and techniques. Notably honing his skills at Michelin-starred restaurants in Singapore, he established his own culinary style.
In 2021, he opened his first restaurant, NAE:UM, in Singapore under the concept that "scents evoke memories."
©John Heng Da Photographer
NAE:UM is known for its "Contemporary Korean Cuisine" concept, offering dishes that fuse modern Western cooking techniques with traditional Korean flavors. Scents of fermentation, childhood memories, and scenes of Korean seasons are delicately woven into the food. Chef Louis Han, who leads NAE:UM, has garnered acclaim for his unique approach of channeling personal memories into his culinary creations, backed by his Korean roots and international experience. His style of imbuing each dish with a story is expressed not merely as a taste experience, but as gastronomy that touches emotions and memories.
Meanwhile, Arva, meaning "harvest" in Latin, embodies the essence of Italy's culinary culture "cucina del raccolto," which brings out the charm of seasonal ingredients. It provides simple yet profound cuisine rooted in Italian tradition, incorporating the bounties of the sea and mountains from various regions in Japan. In this collaboration, rather than strongly asserting their individual characteristics, each dish has a clear protagonist while the fragrance and lingering notes of the other culture quietly overlap.
The course opens with an amuse-bouche of Aman Tokyo's original Kagawa-produced caviar and sea bass tartare, nuanced with fermentation. It continues to "Oi-naengguk," a chilled cucumber soup reflecting memories of a Korean summer. The warm appetizer, "Fuji White Salmon Confit and White Asparagus," spreads a soft harmony unified in white tones. Then, "Sea Urchin Pasta" combining Hokkaido sea urchin and Mie tuna bottarga is served with morel dumplings, finished as an impressive dish with overlapping flavors and umami.
For the main course, "Seafood Brodetto" adds an accent of Korean broth to the fish dish. For the meat dish, a Wagyu beef steak imbued with nuances of Korean galbi is paired with Arva's homemade salted lemon. It vividly expresses the overlap of bounties and cultures from both the sea and the earth. The following dish, "Risi e Bisi," a traditional Veneto region risotto made with Arva's homegrown rice, is accompanied by watercress prepared as Korean namul, bringing a lingering harmony of both cultures. The course concludes with desserts featuring a Venetian "Bellini" cocktail style dish starring domestic peaches, followed by NAE:UM's signature dessert starring jujube and truffles, served alongside homemade kombucha and petit fours.
Enjoy a delicate and profound 9-course meal where Italian and Korean cultures resonate and harmonize. Experience a two-day-only special dining event where culture, memory, and harvest blend into one story.
"Harvest and Memory: A Dialogue of Flavors with NAE:UM"
Location: Aman Tokyo 33F Italian Restaurant "Arva"
Dates: Friday, June 12 and Saturday, June 13, 2026
Time: 5:30 pm - 8:00 pm (Last Order)
Capacity: Limited to 30 guests per day
Price: Course meal 50,000 JPY per person, Wine pairing 30,000 JPY (Tax and service included)
Inquiries: Aman Tokyo Restaurant Reservations 03-5224-3339 (10 am - 7 pm)
Web Reservations: https://www.tablecheck.com/en/shops/amantokyo-arva/reserve
Louis Han
NAE:UM Executive Chef
Born in Seoul, South Korea. Growing up exposed to both traditional Korean and Western cultures, this duality became the foundation of his current culinary perspective. Through his experiences on a UN mission in Lebanon, at Italian fine dining in Abu Dhabi, and renowned establishments in Singapore, he mastered diverse food cultures and techniques. Notably honing his skills at Michelin-starred restaurants in Singapore, he established his own culinary style.
In 2021, he opened his first restaurant, NAE:UM, in Singapore under the concept that "scents evoke memories."
FAQ
Where is the Aman Tokyo and NAE:UM collaboration dinner held?
It is held at 'Arva', the Italian restaurant on the 33rd floor of Aman Tokyo.
How much is the course meal?
The course meal is 50,000 JPY per person, and the wine pairing is 30,000 JPY (including tax and service).
Who is Chef Louis Han?
Born in Seoul, South Korea, he is the Executive Chef of the contemporary Korean restaurant 'NAE:UM' in Singapore.