The 9 Best Italian Restaurants in Tokyo (2026)
Nine Italian restaurants in Tokyo for 2026, from Massimo Bottura's Gucci Osteria in Ginza to hotel dining rooms high above Otemachi, Yaesu and Marunouchi.
Why we wrote this guide
Italian cooking in Tokyo is a meeting of two kitchens. Gucci Osteria describes its food as the Italian kitchen meeting Japanese ingredients from the land and sea, Faro joins Italian technique to a Japanese respect for ingredients, and the chefs at Arva and Piacere build their menus on producers they visit or have long worked with. Three rooms on this list hold one MICHELIN star in the MICHELIN Guide Tokyo 2026: Gucci Osteria da Massimo Bottura and Faro in Ginza, and Il Ristorante - Niko Romito at Bvlgari Hotel Tokyo.
Six of the nine sit in hotels, most of them high in towers over Otemachi, Yaesu and Marunouchi, and the other three are in Ginza buildings. The names in the kitchens run from Massimo Bottura, Niko Romito and Sergio Herman to Masakazu Hiraki at Arva, who spent 17 years cooking in Italy, and the cooking runs from family-style plates for the table to seven-course tasting menus and a full vegan menu.
Outside Las Vegas the restaurant reservation sits with the venue, not with us. Every restaurant below takes bookings online, and each venue page carries the link.
Last updated November 2026.
The ranked guide
1. Gucci Osteria da Massimo Bottura (Ginza)
Gucci Osteria da Massimo Bottura is the Ginza branch of the restaurant series that Gucci and Modena chef Massimo Bottura began in Florence in 2018, on the fourth floor at 6-6-12 Ginza, and it holds one MICHELIN star in the MICHELIN Guide Tokyo 2026. Head Chef Raffaella De Vita, born in Foggia in southern Italy, moved to Tokyo in 2017 and joined the restaurant in 2022. Guests can sit in the main dining room, book a private room for a group, or take the bar counter and terrace, where an a la carte bar menu is served; the terrace may close in bad weather and out of season.
The signature dinner course runs through gratineed cauliflower with Parmesan and truffle, a cacciucco of mixed seafood with tomato and squid ink, the three-act Brasato, cartellata layered with ragu Bolognese and bechamel, cotoletta alla Milanese and a baba soaked in umeshu. The a la carte list adds tortellini in Parmigiano Reggiano cream, tagliatelle with wagyu ragout, carbonara, the Emilia Burger and a matcha tiramisu. The restaurant is open Wednesday to Sunday, with lunch from 11:30am (last orders 2pm), the bar from 5pm and dinner from 6pm, with last orders at 8:30pm. The dress code is smart casual, men are asked to wear a collared shirt, and children aged 12 and older are welcome.
See Gucci Osteria da Massimo Bottura.
Best for: a tasting-course dinner in Ginza, or the bar menu on the terrace.
2. Faro (Ginza)
Faro is a modern Italian restaurant on the tenth floor of the Tokyo Ginza Shiseido Building in Ginza 8-chome, opened in 2018 and named for the Italian word for lighthouse. It holds one MICHELIN star in the MICHELIN Guide Tokyo 2026, and since January 2026 the kitchen has been led by Executive Chef Mizuki Yamaguchi. The restaurant joins Italian technique to a Japanese respect for ingredients, with the food, tableware and space conceived together, and beside the main dining room a set of special counter seats takes one group of up to four per sitting, served on tableware made to order for those seats.
Every menu is a set course built on seasonal produce from selected farmers and fishermen around Japan, and the kitchen does not hold itself solely to Italian cuisine. Dinner runs from an amuse-bouche and two appetizers through pasta, fish and meat to dessert and petits fours, a full vegan tasting menu runs alongside it at lunch and dinner, and the sommelier pairs each course with wine or with a non-alcoholic pairing. Lunch is served Wednesday to Saturday from 12:00, with last orders at 13:00, and dinner Tuesday to Saturday from 18:00, with last orders at 19:30. Faro closes on Sundays and Mondays, every guest at a table orders the same menu, and children aged 10 and over are welcome.
See Faro.
Best for: a vegan tasting menu, or the counter seats for a party of up to four.
3. Il Ristorante - Niko Romito (Bvlgari Hotel Tokyo)
Il Ristorante - Niko Romito is the Tokyo dining room of Italian chef Niko Romito, on the 40th floor of Bvlgari Hotel Tokyo, which occupies floors 40 to 45 of the Tokyo Midtown Yaesu tower within walking distance of the Imperial Palace, Nihombashi and Ginza. It holds one MICHELIN star in the MICHELIN Guide Tokyo 2026. The restaurant seats up to 62 inside, with another 34 seats outdoors, and a curved wood ceiling over the dining room leads the Japanese design elements the hotel points to.
Romito, a native of Abruzzo, wrote the menus and trained the kitchen, and resident head chef Mauro Aloisio, who previously ran the Shanghai outpost of the same restaurant, leads it day to day. The signature is Antipasto all'Italiana, a run of regional Italian specialties served as cold and hot dishes, and Cotoletta alla Milanese is a fixture. The Menu Classici gathers five of Romito's signatures, the Menu Degustazione runs to seven courses built on seasonal ingredients, and the dishes include a vegetable soup made without water and a spaghetti al pomodoro built on concentrated tomato essence. Lunch and dinner are served daily, with last orders at 2:30 pm and 9 pm, and the dress code is smart casual.
See Il Ristorante - Niko Romito.
Best for: a seven-course Italian dinner on the 40th floor in Yaesu.
4. Pigneto (Four Seasons Hotel Tokyo at Otemachi)
Pigneto is the Italian restaurant of Four Seasons Hotel Tokyo at Otemachi, on the 39th floor of the Otemachi One tower, looking over the Imperial Palace gardens and the Tokyo skyline. The hotel builds it around abbondanza, a life of plenty: relaxed, family-style meals drawn from the cooking of Sicily, Tuscany and Piedmont. The room is arranged around four open show kitchens, with 105 seats inside and a 40-seat outdoor terrazza facing the palace gardens, which the hotel describes as open-air, with Mount Fuji in view in some seasons. A private dining room for up to 12 looks out over the terrace and the skyline through a large window.
The kitchen turns out artisanal pizza, antipasti and oven-baked meat and seafood, and the signatures on the hotel menu include a burrata pizza with truffle cream and the Fiorentina, a one-kilogram T-bone with red wine sauce. Lunch runs from 11:30 am into an afternoon a la carte service until 5:00 pm, and dinner from 5:30 pm to 10:00 pm with last orders at 9:00 pm, every day of the week. Tables are seated for two hours and the dress code is smart casual. Terrace seating depends on the weather on the day and can be requested at booking, though it is not guaranteed.
See Pigneto.
Best for: a long family-style lunch above the Imperial Palace gardens.
5. Le Pristine Restaurant Tokyo (Hotel Toranomon Hills)
Le Pristine Tokyo is the restaurant on the ground floor of Hotel Toranomon Hills, inside Toranomon Hills Station Tower at 2-6-4 Toranomon. Its menu is overseen by the chef Sergio Herman, and it is a Selected restaurant in the MICHELIN Guide Tokyo 2026, listed under Italian contemporary cuisine. The restaurant calls itself casual fine dining, and it also runs a cafe in the same tower, a casual bar and dining space with a menu that runs from pizzetta to pasta.
The cooking is an original style of Italian food that blends Italian tradition with the terroir of Zeeland, the Dutch region where Herman's cooking has its roots. Lunch runs from 12:00 to 15:00 on weekdays, brunch takes that slot at the weekend, and dinner is served from 18:00 to 22:00 Monday to Saturday, with Sunday given to brunch alone. For groups, the restaurant has a private room for two to eight guests and a patio for parties of nine to 24, each booked as a separate space. Tables open through the end of the month two months ahead, so a group dinner is worth planning several weeks out.
See Le Pristine Restaurant Tokyo.
Best for: a weekend brunch in Toranomon, or a group dinner on the patio.
6. Arva (Aman Tokyo)
Arva is the Italian restaurant of Aman Tokyo, on the 33rd floor of Otemachi Tower in Otemachi, where the hotel occupies the top floors, and the dining room looks out over a panoramic view of the city skyline. The name comes from the Latin for arable or cultivated, and the kitchen works in the spirit of cucina del raccolto, Italy's harvest cooking: simple, classic dishes built on whatever the season brings. Chef Masakazu Hiraki, now Aman's Director of Western Cuisine in Japan, spent 17 years cooking in Italy, 13 of them in Venice as an executive chef, and sources through long relationships with farmers, fishermen and market traders.
The signature is Raccolta, a sharing course for two or more guests built around one main dish chosen for the table. Sharing plates include bistecca alla fiorentina, a one-kilogram kuroge wagyu T-bone, cotoletta alla Milanese, fritto misto and acqua pazza with the catch of the day, and the pastas use Pastificio Setaro spaghetti, with sea urchin and Mie tuna bottarga or as a carbonara with house-cured guanciale of Okinawa Kibimaru pork. Arva serves lunch from 11:30am with last orders at 2pm, and dinner from 5:30pm, with last orders at 8pm for course menus and 9pm for a la carte. Hotel guests and non-residents are welcome, tables are allocated on arrival, and the course plans sold with a window table are the way to be sure of one.
See Arva.
Best for: a shared harvest-style lunch with the skyline below.
7. Sophie at EDITION (The Tokyo EDITION, Ginza)
Sophie at EDITION is the Italian restaurant on the 14th floor of The Tokyo EDITION, Ginza, at 2-8-13 Ginza. It reopened on June 3, 2026 under a new concept led by executive chef Marco Violano, who comes from Puglia and held senior kitchen roles at Four Seasons hotels in London, Milan, Singapore, Beijing and Jakarta. The room is bright and open, filled with natural light at lunch, and it serves the hotel from breakfast through dinner, with two private dining rooms for up to 10 and up to 14 guests. One floor up, The Roof is the restaurant's seasonal planted terrace on the 15th floor, pouring champagne and cocktails alongside Sophie's stuzzichini.
Every pasta is made by hand each day. The list includes casoncelli filled with oxtail and finished with butter and meat jus, hand-cut tagliatelle al ragu, troccoli alla carbonara with guanciale and pecorino, and linguine vongole with bottarga, with risotto ossobuco and a Milanese veal cotoletta after, and tiramisu and baba al limoncello to close. Chief sommelier Yukio Oya keeps a wine list that runs across Italy's regions beside Japanese bottles, with premium wines poured by the glass through Coravin. Lunch runs daily from noon with three- or four-course menus, and dinner from 5:30pm with four- or five-course menus and a la carte, last orders at 9pm.
See Sophie at EDITION.
Best for: a handmade-pasta lunch in Ginza, then a drink on The Roof in season.
8. Armani Ristorante (Ginza)
Armani Ristorante occupies the 10th and 11th floors of Armani Ginza Tower, the 56-meter Armani concept-store building at 5-5-4 Ginza, steps from Ginza Station: the restaurant is on the 10th floor and the lounge bar above it on the 11th. The restaurant is listed among the Selected Restaurants of the MICHELIN Guide Tokyo 2026. Executive Chef Bruno Hiruma was born in Mallorca and grew up in Barcelona, moved to Japan in 2010 and spent five years in Hokkaido, where cooking to the Japanese seasons became the base of his style, and he now visits producers around the country in person to build his menus.
That travel feeds 47 Roots, the restaurant's project to work through Japan's 47 prefectures one chapter at a time, each chapter an omakase course built on a single region's producers and told through Italian technique. The a la carte list keeps to Italian classics, from vitello tonnato and spaghetto cacio e pepe with amaebi sweet shrimp to hirame puttanesca, beef tagliata with rocket and cherry tomato, tiramisu and torta della nonna, and upstairs the lounge bar serves afternoon tea in set seatings and an evening aperitivo. The restaurant is open Wednesday to Sunday, with lunch from 11:30am (last orders 2pm) and dinner from 6pm (last orders 8pm), and the lounge bar takes last orders at 9pm. The dress code is smart casual, with no tank tops or shorts for any guest, children included.
See Armani Ristorante.
Best for: an aperitivo in the lounge bar before a regional omakase dinner in Ginza.
9. Piacere (Shangri-La Tokyo)
Piacere is the contemporary Italian signature restaurant of Shangri-La Tokyo, on the 28th floor of Marunouchi Trust Tower Main in Marunouchi, a minute's walk from the Nihonbashi exit of Tokyo Station; the name is Italian for joy. The dining room looks down over Tokyo Station and the trains passing below, with the lights of the city beyond the large windows and a Venetian glass chandelier hanging from the high ceiling. Two wine cellars hold 5,000 bottles across 400 wines, with more than 100 Champagnes.
Chef de cuisine Toyoki Furuya, head chef of The Westin Tokyo's French restaurant from 2010, spent more than five years at Shangri-La Tokyo learning Italian cooking under an executive chef from Piedmont. He visits producers himself for Kamakura vegetables, artisanal cheese made in Shibuya and Kyoto duck, and the dishes the hotel features include ravioli of blue lobster in consomme with kinome, red bream from Nagasaki and homemade tagliolini made with Hokkaido Yumekirari flour, with a selection of cheeses from around the world offered at the table. Dinner is served Tuesday to Saturday from 17:30, with last orders at 20:30, and the restaurant closes on Sundays and Mondays. The dress code is smart casual, and guests are asked to avoid strong perfume or cologne.
See Piacere.
Best for: an evening dinner over Tokyo Station, with a deep wine list.
How to book
Each restaurant's page has its booking link. Eight of the nine book through TableCheck, and Piacere books through Tabelog. Release dates differ from room to room: Gucci Osteria opens reservations at 10:00 Japan time one month before the date, Faro opens the current month and the two months after it, and Le Pristine opens tables through the end of the month two months ahead.
Some bookings go to the restaurant directly: parties of five or more and private rooms at Il Ristorante - Niko Romito, groups of eight or more at Pigneto, and same-day tables and parties of more than seven at Sophie at EDITION. At Armani Ristorante, afternoon tea and the aperitivo in the 11th-floor lounge bar are by reservation.
FAQ
Which Italian restaurants in Tokyo hold a MICHELIN star in 2026?
Three on this list hold one MICHELIN star in the MICHELIN Guide Tokyo 2026: Gucci Osteria da Massimo Bottura and Faro in Ginza, and Il Ristorante - Niko Romito at Bvlgari Hotel Tokyo. Le Pristine Restaurant Tokyo and Armani Ristorante are Selected restaurants in the MICHELIN Guide Tokyo 2026.
Which Italian restaurant serves a vegan tasting menu?
Faro runs a full vegan tasting menu alongside its set course at both lunch and dinner, with a sommelier pairing of wine or a non-alcoholic pairing for each course.
Where can an Italian meal be taken outdoors?
Pigneto has a 40-seat outdoor terrazza facing the Imperial Palace gardens, weather permitting and not guaranteed at booking. Il Ristorante - Niko Romito has 34 seats outdoors, Gucci Osteria serves its bar menu on a terrace that may close in bad weather and out of season, and Sophie at EDITION pours drinks on The Roof, a seasonal planted terrace on the 15th floor.
Which Italian restaurants are open every day?
Pigneto, Il Ristorante - Niko Romito, Arva and Sophie at EDITION serve lunch and dinner daily, and Le Pristine is open daily with brunch only on Sundays. Gucci Osteria and Armani Ristorante close on Mondays and Tuesdays, and Faro and Piacere close on Sundays and Mondays.
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