At the end of last year, Armani Ristorante achieved the double feat of winning the highest ranking, 3 Forks, and Chef of the Year in the Gambero Rosso, Italy's equivalent of the Michelin Guide. The restaurant continues to take on new challenges, such as launching a "sustainable menu" in May of this year, and is currently attracting attention from around the world.

Interior of Armani Ristorante
The restaurant has attracted global attention for its sophisticated space, where you can experience the aesthetics of designer Giorgio Armani, combined with the exquisite cuisine created by Executive Chef Carmine Amarante. The summer menu further evolves Executive Chef Carmine Amarante's culinary philosophy of "fusing traditional Southern Italian cuisine with Japanese ingredients," resulting in a menu that will satisfy both first-time Armani Ristorante visitors and repeat customers.

Of the five lunch courses and six dinner courses featured in the summer menu, we are introducing the "TRADIZIONE (7 dishes)" course, which is available at both lunch and dinner.

For the "amuse-bouche," three finger foods will be available. In addition to classic items such as brioche topped with homemade brisaola, which takes several months to prepare, and "Armani Oreo," there will also be a Japanese-inspired dish of smoked amberjack wrapped in nori seaweed.

From the Amuse-bouche
The appetizer is "Tomato Variation Sea Urchin." Two colors of boiled cherry tomatoes are arranged on top of a clear tomato jelly, and vibrantly colored tomato chips are placed on top. A shiny bafun sea urchin from Hokkaido is placed on top. Bafun sea urchin is one of Carmine's favorite Japanese ingredients. It is topped with a refreshingly sweet gazpacho sauce made with watermelon, onion, cherry tomatoes, and peppers.

Tomato Variation: Sea Urchin
The pasta is "Linguine with Saffron and Shima Shrimp." The linguine is boiled a little firm, and then placed in a frying pan to absorb the broth from clams infused with saffron. It is topped with Shima Shrimp tartare dressed with oil, salt, lemon zest, and Italian parsley. Enjoy the rich aroma of the sea.

Linguine with Saffron and Shrimp
The first main dish was "Scapece Hairtail Fish with Parsley." Hairtail fish is extremely rare in Italian cuisine, but Carmine says, "I've always wanted to try it because I've been drawn to its delicate and unique flavor." The dish uses a unique technique in which the flesh is divided into two parts, which are glued together overnight and cooked as if they were a single fillet. The sauce is made with Japanese "AKAITO" saffron, which is grown with the aim of coexisting with the local community, and is a dish that addresses the issue of food waste by using vegetable scraps from the kitchen as the soup stock.


Hairtail Fish Scapece with Parsley
The second main dish is "Lamb Caponata with Fennel." Tender New Zealand lamb is wrapped in fried amaranth, creating a delightful texture. Served with celery wrapped in slices of eggplant, eggplant, and pine nut caponata. Served with a fond de veau sauce flavored with fennel seeds.

Lamb Caponata, Fennel
The pre-dolci dish is "Melon, Ginger, and Pistachio." Fresh melon, melon soup, and melon sorbet allow you to fully enjoy the deliciousness of seasonal melon, while the mint granita adds a refreshing feeling. Furthermore, ginger panna cotta, Moscato d'Asti and mint jelly, and lime and pistachio cream are added to create a dish that is both pre-dolci and highly satisfying.

Melon, Ginger, Pistachio
The main dessert was "Cassata." Inside the sphere, different ingredients with different tastes and textures, such as ricotta cheese cream, olive oil and lemon sponge, orange marmalade, sour cream Chantilly, and goat yogurt gelato, beautifully coexist. Artistically decorated with pistachio chips and orange chips, this traditional Italian pastry has been reborn in a stylish Armani style.

"Cassata"
Please enjoy the latest course from the ever-evolving Armani/Ristorante.


【Other course contents】
CLASSICO 5 dishes (lunch course) / 6,500 yen
・Amuse-bouche
・Scallops with red peppers
・Ravioli Caprese
・Hairtail fish Scapece with saffron or lamb Caponata with fennel (+2,000 yen)
・Pineapple variation with basil
・Café petits fours

TRADIZIONE LUNCH 6 dishes (lunch course) / 9,500 yen
・Amuse-bouche
・Scallops with red peppers
・Ravioli Caprese
・Risotto Cacio e Pepe with sea urchin
・Hairtail fish Scapece with saffron or lamb Caponata Fennel (+2,000 yen)
・Baba Napoletano
・Café petits fours

TRADIZIONE 7 dishes (Lunch and Dinner course) / 14,000 yen
・Amuse-bouche
・Tomato variation with sea urchin
・Linguine with saffron shrimp
・Risotto cacio e pepe with sea urchin
・Hairtail fish with scapingce and saffron
・Lamb with caponata and fennel
・Melon with ginger and pistachio
・Cassata

Evoluzione 8 dishes (Dinner course) / 20,000 yen
・Amuse-bouche
・Ceviche
・Carbonara
・Pomodoro
・Fennel・Wild
・Saffron
・Lemon

Chef OMAKASE / 30,000 yen
The number and contents of the dishes will be created in haute couture style according to your requests. *Reservations required at least 3 days in advance. *The Sustainability menu, launched in May 2022, will continue until the end of August (planned).