Tokyo's Best Italian Restaurants

Modern dishes with Italian soul and Japanese perfection by Luca Fantin.(Bulgari il Ristorante Luca Fantin). No chef embodies Italian soul and Japanese perfection quite like Luca Fantin. There is focus and quiet intensity in the cuisine, which never strays from the palate of Italy into the realm of fusion. While Fantin is strictly locavore in his approach to sourcing, you won’t find yuzu, soy sauce, or shiso in any of the dishes at his restaurant. Instead, he uses ovoli mushrooms from Mount Fuji, caviar from Miyazaki, and olive oil from Kumamoto to create modern dishes that are “100% Italian in flavor while reflecting the seasons of Japan.”

Some of the most coveted counter seats in Tokyo, but worth the trouble.Chef Daniele Casone perfected the art of pizza and brought stellar heights. The dough is one of the best out there, the tomato sauce superb and topings are just of outstanding quality.Pure happiness.

A standing wine bar, natural wines & tasty bitesHidden on a backstreet in Shinsen, this hipster haven specializes in natural wines in a chilled-out atmosphere that’s standing-room only. The little sister of the popular Italian restaurant Aurelio, the bar serves tasty bites like green peas and pancetta topped with poached egg and parmesan. No reservations, just walk in and grab a spot at the counter.

Famous pizza spot in Tokyo.The pizzas here were probably the best pizzas we’ve tasted in any restaurant worldwide, just perfect size, texture, temperature and the perfect amount if ingredients. We went to the location in Azabujuban, where they have a small counter that works without reservations, but if you come early and during the week it shouldn’t be a problem to get a spot.We ordered the following pizzas:* Pizza Marinara.* Pizza Margherita.* Pizza Bianca.We loved all three of them, but our favorite was the Marinara, simple and perfect!It’s a place we look forward going back, both because they are the best pizzas we’ve had and because it’s good for a break of Japanese food during an intense food driven trip.

There is much to please the eye at Gucci Osteria da Massimo Bottura – we’d expect nothing less. In the light-filled main dining area, tall banquettes upholstered in peacock-colored velvet complement the hand-painted flooring and floral-patterned teacups. The private room is sumptuously appointed with antique mirrors and a splendid wooden table from the 18th century. The food is every bit as stunning as the décor. Led by the talented Antonio Iacoviello, the kitchen turns out superb original creations that take inspiration from the flavors and food traditions of Italy and Japan. The food has evolved rapidly in the year since the restaurant opened: There’s ayu dreaming of Venice in a sweet-and-savory whirlpool of onion, grape, and herb sauces; the crispiest of crunchiest takenoko with anchovy cream; and a lemon risotto that explores the fruit in five dimensions. But Iacoviello keeps it real with a dish of paccheri so pure and intense you’d swear the tomatoes were singing.