The first delight was the Finger food. A delicious dish of tomatoes and mozzarella cheese, followed by an amuse-bouche of shaved cheese and ricotta cream with seasonal fruit puree, crumble, and speck. A miracle pasta dish made with Kanoya Kanpachi from Kagoshima Prefecture and capers from Pantelleria, mixed with Setaro spaghetti scented with licorice and saffron. It was truly amazing. The slow-cooked lamb with black garlic and Vadouvan spices was very delicious. Petit fours were delightful tea sweets, and it all ended with a delicious coffee.

"Men wearing jackets" as a dress code, especially at an Italian restaurant, may feel rare these days, but personally, I wish there were more places like that. It's lovely to visit a restaurant with a slightly formal atmosphere. The most impressive part of the day was actually the red wine in a glass - a Barbaresco from Marchesi di Gresy. I visited their winery directly about 20 years ago and still remember buying a bottle on site. It brings back memories. Of course, the food was delicious too. The courses we had were: Duck terrine with sablé, Anchovy with Grana Padano and black cabbage flan, Salted cod with chickpea sauce, Spaghettini with whitebait and yuzu, Veal shank with seasonal herbs, Apricot and pumpkin pre-dessert, and Peruvian chocolate mochi. Thankfully, this dinner was a gift from someone who knows my love for dining out, and I enjoyed it without holding back. Lately, I've been enjoying interpretations of regional Italian cuisine, but it's nice to indulge in refined restaurants where you can truly experience the essence of gastronomy. It was a valuable dining experience!

The other day, I visited an Italian restaurant near Tokyo Station that I had been curious about for a while. I was able to get one person free with Gourmet Benefit! Every dish was delicious and I wanted to eat more! The service, taste, and atmosphere were all excellent! I will definitely visit again!

I received a gift coupon and went to have lunch at the top floor of Maru Building. The weather was initially disappointing, but the sun started shining halfway through and the sky began to sparkle. The staff had a perfect sense of distance, making it a comfortable experience. My favorite part was the dessert. It consisted of tea and ginger jelly on top of peaches with a refreshing yuzu sorbet, and crispy meringue. It was so delicious that I would like to have it regularly. Unfortunately, I was not impressed by the pasta and the main dish. The amberjack pasta was uniquely presented with saffron, but it was too salty for my taste. The lamb main dish was tender, but I could sense a slight odor, so I couldn't finish it. However, the caponata and cheese mousse that came with it were delicious. Nevertheless, I completely cheered up with the final dessert and petit fours. The baked goods and bite-sized jelly in the petit fours were excellent. After taking a leisurely stroll around Tokyo Station, enjoying a relaxed meal, and savoring delicious desserts, I felt refreshed. It was a great way to distract myself from the fact that summer vacation is coming to an end. Thank you for the meal!

The initial delight of tomato and water eggplant with cheese tomato flavor is subtly felt, and the jelly melts in the mouth. Then, the water eggplant and tomato appear, surprisingly with a firm texture that provides an interesting contrast in texture. The amuse-bouche of pumpkin and hazelnut flan from Chiba Prefecture is made from fully ripe pumpkin. The saltiness of hazelnuts and the aroma of carrots, which are grated into a carrot rapé, serve as a very good accent. The flan is firm, possibly to match the texture of the carrot rapé and nuts, creating a well-balanced overall taste. The chèvre cheese and ricotta cream with peach purée, crumble, and speck. Chèvre cheese is a goat cheese. The saltiness of the prosciutto is strong, and the crumble is fragrant. My husband seemed to really enjoy it, as he mentioned that this dish was delicious even during dinner that night. The miraculous pasta of Kanoya Kanpachi from Kagoshima Prefecture mixed with Pantelleria capers. Setaro's spaghettini with licorice and saffron aroma. The saffron aroma is strong, and the capers provide a finishing touch to the dish. Licorice is a candy ingredient brought back from a trip to America. The licorice powder is very sweet, so I didn't use too much of it. Low-temperature-cooked lamb with black garlic and vadouvan aroma. Lamb is said to be relatively tender, but thanks to the low-temperature cooking, it was incredibly tender and delicious. There was no gaminess at all. The white sauce is made from eggplant, with a smoky flavor that subtly enhances the meat. I ordered the non-alcoholic wine alternative 7, which paired very well with the meat. Today's dessert of melon and honey vanilla was so sweet and gentle that I finished it in no time. For petit fours, we had coffee, chocolate chip cake, and orange jelly. My husband and I started our cooking feedback session, which is always enjoyable. When I mentioned how much I enjoyed the lamb, my husband said, "Then I'll buy a low-temperature cooking appliance," which made me feel both happy and pressured. It would be nice to enjoy delicious dishes at home, but can I really handle it? I think I need some time to consider. It's a very atmospheric restaurant. I highly recommend that everyone visit and experience it for themselves.

I visited "Antica Osteria del Ponte" on the 35th floor of Marunouchi Building. The main branch is located in a small village 25km away from Milan, along a canal. The name of the restaurant means "an old inn at the foot of a bridge" and it started in 1976. The Tokyo branch has a history of over 20 years since it opened in 2002. This was my first visit in 17 years, but the grand atmosphere that permeates from the entrance has not faded. This time, I upgraded to the Degustation Lunch Course which included: - Aperitivo - Amuse-bouche - Shaved cheese and ricotta cream with peach puree, crumble, and speck - Spaghettini pasta with Kanoya Kanpachi from Kagoshima and Pantelleria capers, scented with licorice and saffron - Sautéed seasonal fish from all over Japan with a vibrant watercress sauce - Slow-cooked baby lamb with black garlic and Vadouvan spices - Dessert - Petit fours - Coffee Each dish was delicately and elegantly presented, appealing to the visual senses. The combination of ingredients was creative, and the textures and flavors exceeded my imagination. It was delicious, and I really liked this wonderful restaurant. I will definitely visit again.

My spouse and I dined here. It was a wonderful restaurant. As the sun set, the atmosphere became calm. The food and wine were elegant and delicious. The friendly female sommelier was also very good! Thank you for the meal.

Italian restaurant on the top floor of Marunouchi Building. I visited for lunch. Despite the impressive entrance, the dining area has a high ceiling and a sense of openness, so it's not intimidating. You can enjoy your meal without feeling tense. The flavors are familiar to Japanese tastes and easy to eat. The seasoning has a strong impact. I opted for a non-alcoholic drink, which was like being able to drink several cups of coffee at a regular cafe. Well, that's just how it goes. Although it's not the best value for money, I would consider returning if the opportunity arises.

I made a reservation for a course at night and visited the restaurant. The change in night view from evening to night was very lovely. I won't include photos of the dessert as it had the names written on the plate. Looking at the menu, I was worried if I could finish the full course from appetizers to pasta, fish dish, and meat dish, but the portion was just right even for women. The pasta was like ravioli (my memory is a bit vague) wrapped in three pieces and I enjoyed it. The fish and meat were both tender and delicious. Water was 800 yen for free refills. It may not be overwhelmingly impressive in terms of cost performance, but I felt happy with the high-quality space, view, and food. I would like to visit again if I have the chance. Thank you for the meal ☺︎

The bright sunlight shining into the restaurant, with a view of Tokyo and being in a place so close to the sky while enjoying such a wonderful lunch - I couldn't believe it! The interior was beautiful, and the explanations of each menu item were amazing. The delicate presentation had a playful touch, and the coordination of the dishes was outstanding. I savored every bite. I was also happy to see that they used my favorite Villeroy & Boch dishes. I definitely want to go back again during my lifetime!笑

This is my second lunch visit. Unlike the first time, there was no sense of amazement, as the amuse-bouche, soup, pasta, main course, and dessert were all quite ordinary. However, I would recommend this place to those looking to dress up and enjoy a slightly luxurious lunch. I have been recommending it to friends who have not been there, so I hope they will visit at least once.

The reservation was made for my birthday celebration! The staff, as well as the atmosphere of the other customers, were very pleasant, and I was able to enjoy a calm and polite time. The food was delicious without being overly pretentious.

The atmosphere and service were perfect, but the taste was honestly just average. Maybe I had too high expectations for the price. I feel like there are better restaurants out there that are more delicious and cost-effective. It might be due to the location and labor costs. I might not go back again if I have to pay out of my own pocket.

I visited Antica Osteria del Ponte during the day. The restaurant is located on the 36th floor of Marunouchi Building, offering a view of Tokyo. The lunch course is around 10,000 yen, which is relatively reasonable considering the location. The main fish dish today was sea bream, with crispy skin and moist flesh. Overall, the food was delicious, but nothing particularly stood out as exceptional. Thank you for the meal!

The meal was made with excellent ingredients, subtly rich in flavor and depth, enjoyable to both the eyes and the palate, and gentle on the stomach. The portion was just right for a full-course dinner, and I feel like I will sleep well tonight. The aroma of the bread was also delightful. The champagne and orange wine were both fantastic. I also enjoyed the view transitioning from late afternoon to night.

I visited the restaurant on Saturday at 6:00 PM, and it was 90% full with everyone dressed up, creating a sophisticated atmosphere. The course consisted of amuse-bouche, appetizer, pasta, fish dish, meat dish, and dessert. The fish dish of the day was the most memorable, a sautéed sea bream where the scales were fried to a crispy texture, creating a delicious and interesting contrast.

I used it for a birthday celebration. The atmosphere of the restaurant was very stylish, and the night view from the high-rise building was very beautiful. The food was delicious, and you could feel the attention to detail in each dish. The pasta was especially delicious. The staff were also very polite and kind.

I chose this restaurant for an elegant lunchtime. Both the lunch course and dessert were satisfying. The staff and the atmosphere of the restaurant were perfect, and the portion size was generous, leaving me feeling full. The meal was more like French cuisine than Italian, and it was wonderful. Thank you very much.

The high-end Italian restaurant ranked among the top 100 in 2021 has a wonderful interior and view. All the servers were men, but they provided polite and pleasant service. We ordered the 17,000 yen per person course. The dishes included some rare ingredients and were well-prepared. There were four types of bread as side dishes, all of which were delicious. I would like to visit again if I have the chance.

APERITIVO Enjoy the first course with SFOGLIATELLA DI ZUCCA DELICA AL TARTUFO NERO CON INSALATA DI FAGIOLINI - Italian Delica pumpkin and black truffle sfogliatella with green bean salad. ZUPPETTA DI LENTICCHIE AL TARTUFO NERO CON ASTICE BLU - Castelluccio lentil and black truffle soup with French blue lobster. LASAGNETTA AI PORRI, CIPOLLOTTI E TARTUFO NERO - Leek, spring onion, and black truffle lasagnetta sautéed in goose fat with black truffle broth and balsamic sauce. TRANCIO DI CERNIA DI ISHIGAKI IMA IN CARTOCCIO CON VERDURE E TARTUFO NERO - Ishigaki Island grouper fillet in parchment with seasonal vegetables and black truffle. BUE GIAPPONESE "AKAUSHI" IN CONSOMME AL TARTUFO NERO - Japanese "Akaushi" beef in black truffle consommé. PREDESSERT Enjoy a pre-dessert of FRAGOLE, TONKA E LIMONE - Strawberries with tonka bean and lemon. PICCOLA PASTICCERIA Finish off with a selection of mini pastries.

Whenever I go, I am always impressed. They serve authentic dishes mixed with Japanese ingredients at the level and taste of the original cuisine. I also look forward to the Italian ingredients sent directly from Italy each season. The chefs who prepare the dishes, as well as the staff and sommelier, provide excellent service, and the view overlooking Tokyo Station is wonderful. I am looking forward to my next visit! ✨

I reserved a course for 7800 yen (tax included) at Ikkyu. The course cost 5179 yen, drinks 1786 yen, and service 835 yen. Located on the 36th floor of the Marunouchi Building, the view is excellent. I enjoyed everything deliciously and would love to go again! [Before meal drink] Non-alcoholic sparkling wine [First treat] Homemade bite-sized pancake [Amuse-bouche] Carrot mousse [Appetizer] Shinshu salmon tartare with celery and sun-dried tomato salad in a refreshing dill sauce [Pasta] Spaghettini with Okinawa "Kin Agu pork" salsiccia and radicchio "precoce" [Main] Sautéed seasonal fresh fish (golden eye snapper) from all over Japan with chickpea passatina and a whole monkfish proddet [Today's dessert] Coffee jelly, rum raisin ice cream, blueberry meringue, panna cotta mint [Petit fours] Cookie, blueberry jelly [Bread] 4 types: olive, butter, rice flour, whole wheat flour [Drink] Coffee