Armani/Ristorante has celebrated two years since Carmine Amarante took over as Executive Chef. Over the past two years, the restaurant has achieved numerous accomplishments, including receiving the Gambero Rosso 3 Forks award, Chef of the Year, and being nominated for one of Italy's 50 Top Awards, continuing to evolve as a restaurant garnering attention both domestically and internationally. The Fall 2022 menu features lunch and dinner courses that celebrate the flavors of autumn. Guests can enjoy the flavors of autumn, such as porcini mushrooms and truffles, essential to Italian cuisine. From the Fall 2022 menu, we present the highly popular "TRADIZIONE LUNCH" (6 dishes). The course meal begins with three amuse-bouches, including homemade bresaola and "Oreo" cookie dough adorned with the Giorgio Armani logo. Each beautifully crafted dish builds anticipation for the upcoming course.
Amuse-bouche
The appetizer was "Scallop, Caviar, ‘AKAITO’ Saffron." Hokkaido scallops are one of Carmine's favorite ingredients. These thick, sweet Hokkaido scallops have been frequently used in Carmine's appetizers. For this dish, slightly rare scallops are paired with ‘AKAITO’ Japanese saffron, creating a dish that perfectly matches the rich aroma of the saffron, the sweetness of the scallops, and the saltiness of the caviar. When making the sauce, the restaurant uses ingredients that would normally be discarded, such as vegetable scraps, in an effort to reduce food waste.
Scallops, caviar, ‘AKAITO’ saffron
The pasta is "Pasta e Patate," a local dish from his hometown of Naples, created in Armani style. Salt-baked potatoes are mixed with vegetable confit and stuffed into "Bottone," a type of pasta whose name means button. The pasta is topped with Parmesan spuma, guanciale, and sliced truffles.
Pasta e Patate
The risotto is "Risotto with Porcini and Hazelnuts," made with plenty of autumn flavors. Rice is simmered in a consommé made with porcini mushrooms delivered fresh from Italy to make the risotto. It is topped with shaved roasted hazelnuts and porcini powder, creating a dish that allows you to fully enjoy the aromas of autumn.
Risotto with Porcini and Hazelnuts
For the main dish, please choose from either "Spanish Mackerel with Italian Parsley" or "Lamb Caponata with Herbs (+2,500 yen)." One dish features fragrant straw-grilled mackerel with a refreshing Italian parsley sauce, while the other dish features tender lamb with a fragrant herb sauce, both of which are characterized by their refreshing aroma.
Mackerel, Italian parsley
Lamb, Caponata, Herbs
The long-awaited dessert is the classic "Baba "Napoletano." The classic round baba pastry is soaked in a syrup made with lemongrass, cinnamon, star anise, vanilla, orange, and lemon. It is topped with a generous amount of Chantilly cream and bergamot sorbet topped with "Amarena" cherry compote. Carmine makes this baba using a recipe passed down from his grandfather, ensuring an authentic Italian taste. Add rum or limoncello to taste.
Baba Napoletano
Why not enjoy autumn flavors such as porcini mushrooms and truffles, essential ingredients in Italian cuisine, at the ever-evolving Armani/Ristorante?
Other Course Menus
CLASSICO 5 Courses (Lunch Course) / 7,500 yen
・Amuse-bouche
・Scallop with caviar ‘AKAITO’ saffron
・Pasta e patate
・Spanish mackerel with Italian parsley or lamb with caponata and herbs
・Pear with lemon balm and kabosu
・Café petits fours
TRADIZIONE 7 Courses (Lunch and Dinner Course) / 15,000 yen
・Amuse-bouche
・Egg with tapioca and black truffle
・Linguine with ’AKAITO’ saffron and shrimp
・Tilefish with fennel
・Lamb with caponata and herbs
・Chestnut and raspberry
・Lemon tart
・Cafe petit fours
OMAKASE 20,000 yen / 30,000 yen
We will create an haute couture menu with the number of dishes and contents to suit your requests.
[Store information]
Store name: Armani / Ristorante
Address: Armani / Ginza Tower 10th & 11th floors, 5-5-4 Ginza, Chuo-ku, Tokyo
Phone number: 03-6274-7005
Opening hours: Lunch 11:30-15:00 (L.O.14:00) Dinner 18:00-23:00 (L.O.20:00)
Closed: Mondays
Amuse-boucheThe appetizer was "Scallop, Caviar, ‘AKAITO’ Saffron." Hokkaido scallops are one of Carmine's favorite ingredients. These thick, sweet Hokkaido scallops have been frequently used in Carmine's appetizers. For this dish, slightly rare scallops are paired with ‘AKAITO’ Japanese saffron, creating a dish that perfectly matches the rich aroma of the saffron, the sweetness of the scallops, and the saltiness of the caviar. When making the sauce, the restaurant uses ingredients that would normally be discarded, such as vegetable scraps, in an effort to reduce food waste.
Scallops, caviar, ‘AKAITO’ saffronThe pasta is "Pasta e Patate," a local dish from his hometown of Naples, created in Armani style. Salt-baked potatoes are mixed with vegetable confit and stuffed into "Bottone," a type of pasta whose name means button. The pasta is topped with Parmesan spuma, guanciale, and sliced truffles.
Pasta e PatateThe risotto is "Risotto with Porcini and Hazelnuts," made with plenty of autumn flavors. Rice is simmered in a consommé made with porcini mushrooms delivered fresh from Italy to make the risotto. It is topped with shaved roasted hazelnuts and porcini powder, creating a dish that allows you to fully enjoy the aromas of autumn.
Risotto with Porcini and HazelnutsFor the main dish, please choose from either "Spanish Mackerel with Italian Parsley" or "Lamb Caponata with Herbs (+2,500 yen)." One dish features fragrant straw-grilled mackerel with a refreshing Italian parsley sauce, while the other dish features tender lamb with a fragrant herb sauce, both of which are characterized by their refreshing aroma.
Mackerel, Italian parsleyLamb, Caponata, HerbsThe long-awaited dessert is the classic "Baba "Napoletano." The classic round baba pastry is soaked in a syrup made with lemongrass, cinnamon, star anise, vanilla, orange, and lemon. It is topped with a generous amount of Chantilly cream and bergamot sorbet topped with "Amarena" cherry compote. Carmine makes this baba using a recipe passed down from his grandfather, ensuring an authentic Italian taste. Add rum or limoncello to taste.
Baba NapoletanoWhy not enjoy autumn flavors such as porcini mushrooms and truffles, essential ingredients in Italian cuisine, at the ever-evolving Armani/Ristorante?
Other Course Menus
CLASSICO 5 Courses (Lunch Course) / 7,500 yen
・Amuse-bouche
・Scallop with caviar ‘AKAITO’ saffron
・Pasta e patate
・Spanish mackerel with Italian parsley or lamb with caponata and herbs
・Pear with lemon balm and kabosu
・Café petits fours
TRADIZIONE 7 Courses (Lunch and Dinner Course) / 15,000 yen
・Amuse-bouche
・Egg with tapioca and black truffle
・Linguine with ’AKAITO’ saffron and shrimp
・Tilefish with fennel
・Lamb with caponata and herbs
・Chestnut and raspberry
・Lemon tart
・Cafe petit fours
OMAKASE 20,000 yen / 30,000 yen
We will create an haute couture menu with the number of dishes and contents to suit your requests.
[Store information]
Store name: Armani / Ristorante
Address: Armani / Ginza Tower 10th & 11th floors, 5-5-4 Ginza, Chuo-ku, Tokyo
Phone number: 03-6274-7005
Opening hours: Lunch 11:30-15:00 (L.O.14:00) Dinner 18:00-23:00 (L.O.20:00)
Closed: Mondays
