From September 27th to October 4th, Isetan Shinjuku will host an Italian Week on each floor of the Main Building and Men's Building to commemorate the 150th anniversary of diplomatic relations between Japan and Italy and the 130th anniversary of Isetan's founding. The "Italy Exhibition" will be held in the event halls on the 6th and 7th floors of the Main Building. The event hall on Floor 6 of the Main Building will feature a variety of Italian-focused food, alcoholic beverages, and lifestyle items. The food section will feature a collaboration between popular Italian and Japanese chefs. Chef Masayuki Kondo, who has trained at numerous Michelin-starred restaurants and maintained his one-star rating for six years, will offer a special menu in collaboration with Nicola Raella, chef at La Stua de Michile, which has maintained its one-star rating since 2002. Gabriele Bonci, owner of the popular Pizzarium in Rome and a star in the Italian pizza world who has been featured in numerous media outlets across Italy, and Keigo Shimaoka of Pizza al Taio in Fukuoka Prefecture will also be offering a limited-time menu.

In addition, Sergio Vineis, owner and chef of Ristorante Il Batio, a renowned restaurant in Piemonte that has been awarded a Michelin star for 13 consecutive years, will offer a total of four menu items featuring pasta made with rare, ancient varieties of Khorasan wheat and emmer wheat, incorporating many of Piedmont's autumn ingredients. Takeuchi Yusuke, who studied under Dario Cecchini, also known as the meat evangelist, and runs Trattoria 29 in Ogikubo, will be serving meat dishes directly taught by Dario. In addition, Dario himself will be visiting Japan on October 1st, and a special event will be held on the rooftop where you can enjoy a meat course prepared by Dario himself. Other items on sale at the venue include "Bepino Occelli" (2,250 yen), a salt-free fermented butter said to be Italy's best, "Extra Virgin Olive Oil" (2,130 yen), which received high praise at the olive oil competition "JOOP 2016," and "Extra Virgin Oil" (5,000 yen), produced by Massimo Bottura, the owner and chef of Osteria Francescana, which won first place in this year's "World's 50 Best Restaurants." Wines from all over Italy will also be on sale, selected from four perspectives: "AGE (time to drink), GRAPES (variety and region), STYLE (production method), and "FOCUS (keywords to focus on)."