Il Ristorante Niko Romito's "Degustazione" Course Features New "Tokyo Signature Dishes" - Available from Thursday, April 16, 2026
Il Ristorante Niko Romito at Bulgari Hotel Tokyo is launching a new "Degustazione" course and two new Tokyo Signature Dishes, including "Wagyu Ragù Linguine" and "Braised Ise Lobster." The 7-dish course, priced at 34,000 yen per person, embodies Chef Niko Romito's philosophy and will be available from April 16, 2026.
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“Braised Ise Lobster with Spinach, Buckwheat, and a Hint of Chili Pepper” *Tokyo Signature Dish
Il Ristorante Niko Romito, located on the 40th floor of Bulgari Hotel Tokyo, is pleased to announce the "Degustazione" course, a new endeavor that more deeply embodies Chef Niko Romito's philosophy, as it welcomes its fourth spring. This course consists of a total of seven dishes: five dishes expressing the delicate changes of the season, plus two Tokyo Signature Dishes that maximize the individuality of the ingredients.
The appetizer, "Swiss Chard Terrine with Potato and Lemon," offers the pleasant bitterness of Swiss chard and a refreshing lemon aftertaste. For the main course, inspired by a traditional Easter dish popular in the Roman suburbs, "Lamb with Egg Sauce, Pecorino Romano, and Chicory" presents a tender lamb with an elegant sweetness of fat and a profound flavor. Both dishes use carefully selected Japanese ingredients, and their inherent charm is highlighted by cooking methods that precisely bring out their best qualities.
Central to this course are two signature dishes, a new initiative within Bulgari Hotels & Resorts, which are exclusively offered at each location. These dishes, created through the collaboration of Niko Romito and resident head chefs from various locations, focus more deeply on the characteristics of local ingredients and are finished as Italian cuisine based on Niko Romito's philosophy. At Bulgari Hotel Tokyo, extending this concept, the following two Tokyo Signature Dishes have been prepared through ingredients, techniques, and memories. They further deepen the narrative of the entire course.
A Dish Composed of Memory and Fermentation
"Wagyu Ragù Linguine"
While focusing on high-quality Wagyu ingredients, this dish reconstructs a story rooted in Resident Head Chef Mauro Aloisio's childhood memories, using Chef Niko Romito's techniques. Inspired by the Neapolitan local dish "Carne alla Pizzaiola," the familiar taste has been elevated into a refined, modern menu. The sauce incorporates the aroma and delicate acidity derived from bread yeast fermentation, offering a pleasant scent reminiscent of freshly baked bread and a deep flavor, while leaving a light aftertaste.
A Dish Woven with Aroma and Extraction
"Braised Ise Lobster with Spinach, Buckwheat, and a Hint of Chili Pepper"
Focusing on the rich umami of Ise lobster, this dish highlights its individuality through layers of aroma and extraction techniques. The fragrant, nutty aroma from soba tea evokes a Japanese sensibility, enhancing the elasticity and natural sweetness of the Ise lobster, while offering complex and delicate flavors.
This course further clarifies Niko Romito's philosophy of continuously pursuing the essence of Italian cuisine while deeply engaging with Japanese ingredients.
"Degustazione" Course
34,000 yen per person (including tax and service charge)
*This menu will be available from dinner on Thursday, April 16.
■ Official Website
https://www.bulgarihotels.com/ja_JP/tokyo/dining/il-ristorante-niko-romito
■ Official Instagram
https://www.instagram.com/bvlgarihoteltokyo/
■ Store Information
Il Ristorante Niko Romito
(Bulgari Hotel Tokyo 40F)
2-2-1 Yaesu, Chuo-ku, Tokyo 104-0028
Lunch 12:00-14:30 (last order)
Dinner 18:00-21:00 (last order)
Reservations/Inquiries: 03-6262-6624
■ Hotel Location
Bulgari Hotel Tokyo
2-2-1 Yaesu, Chuo-ku, Tokyo 104-0028
Il Ristorante Niko Romito, located on the 40th floor of Bulgari Hotel Tokyo, is pleased to announce the "Degustazione" course, a new endeavor that more deeply embodies Chef Niko Romito's philosophy, as it welcomes its fourth spring. This course consists of a total of seven dishes: five dishes expressing the delicate changes of the season, plus two Tokyo Signature Dishes that maximize the individuality of the ingredients.
The appetizer, "Swiss Chard Terrine with Potato and Lemon," offers the pleasant bitterness of Swiss chard and a refreshing lemon aftertaste. For the main course, inspired by a traditional Easter dish popular in the Roman suburbs, "Lamb with Egg Sauce, Pecorino Romano, and Chicory" presents a tender lamb with an elegant sweetness of fat and a profound flavor. Both dishes use carefully selected Japanese ingredients, and their inherent charm is highlighted by cooking methods that precisely bring out their best qualities.
Central to this course are two signature dishes, a new initiative within Bulgari Hotels & Resorts, which are exclusively offered at each location. These dishes, created through the collaboration of Niko Romito and resident head chefs from various locations, focus more deeply on the characteristics of local ingredients and are finished as Italian cuisine based on Niko Romito's philosophy. At Bulgari Hotel Tokyo, extending this concept, the following two Tokyo Signature Dishes have been prepared through ingredients, techniques, and memories. They further deepen the narrative of the entire course.
A Dish Composed of Memory and Fermentation
"Wagyu Ragù Linguine"
While focusing on high-quality Wagyu ingredients, this dish reconstructs a story rooted in Resident Head Chef Mauro Aloisio's childhood memories, using Chef Niko Romito's techniques. Inspired by the Neapolitan local dish "Carne alla Pizzaiola," the familiar taste has been elevated into a refined, modern menu. The sauce incorporates the aroma and delicate acidity derived from bread yeast fermentation, offering a pleasant scent reminiscent of freshly baked bread and a deep flavor, while leaving a light aftertaste.
A Dish Woven with Aroma and Extraction
"Braised Ise Lobster with Spinach, Buckwheat, and a Hint of Chili Pepper"
Focusing on the rich umami of Ise lobster, this dish highlights its individuality through layers of aroma and extraction techniques. The fragrant, nutty aroma from soba tea evokes a Japanese sensibility, enhancing the elasticity and natural sweetness of the Ise lobster, while offering complex and delicate flavors.
This course further clarifies Niko Romito's philosophy of continuously pursuing the essence of Italian cuisine while deeply engaging with Japanese ingredients.
"Degustazione" Course
34,000 yen per person (including tax and service charge)
*This menu will be available from dinner on Thursday, April 16.
■ Official Website
https://www.bulgarihotels.com/ja_JP/tokyo/dining/il-ristorante-niko-romito
■ Official Instagram
https://www.instagram.com/bvlgarihoteltokyo/
■ Store Information
Il Ristorante Niko Romito
(Bulgari Hotel Tokyo 40F)
2-2-1 Yaesu, Chuo-ku, Tokyo 104-0028
Lunch 12:00-14:30 (last order)
Dinner 18:00-21:00 (last order)
Reservations/Inquiries: 03-6262-6624
■ Hotel Location
Bulgari Hotel Tokyo
2-2-1 Yaesu, Chuo-ku, Tokyo 104-0028
FAQ
When will the 'Degustazione' course be available?
It will be available from dinner on Thursday, April 16, 2026.
What is the price of the 'Degustazione' course?
The price is 34,000 yen per person (including tax and service charge).