Arva - Aman Tokyo - TableCheck

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Book at Arva - Aman Tokyo

Message from Venue

Dear guests,

Thank you for your continued support of Aman Tokyo.

- Operation hours -

Lunch: 11.30am to 2pm. (LO 2 pm)
Dinner: 5pm to 10pm. (LO 8pm for set menu, 9pm for a la carte orders)

Thank you for our understanding and cooperation.
***********************************************************************
■Please inform us of the purpose of your visit. (birthday, business meeting, etc.)
■Tables are allocated upon arrival and cannot be selected in advance.
■If you have any food allergies, please let us know in advance of your visit.
■Please note, this is a non-smoking restaurant.
■If you require any further assistance, please contact the Aman Tokyo team directly.
■Panettone is available for takeout only. If you wish to order multiple pieces, please adjust the number of adults to match the desired quantity.
***********************************************************************
Aman Tokyo restaurant reservation (Direct) 03-5224-3339
amantokyo.fbres@aman.com
From 10.00am - 7.00pm

I confirm I've read the Message from Venue above

Arva is delighted to introduce its homemade Panettone, available during the festive season from year-end through the New Year.
Panettone is a traditional Italian sweet bread made through natural fermentation, widely enjoyed during Christmas and New Year celebrations.

・Pick-up Date & Location:
　“Arva” 33th Floor, Aman Tokyo
　(Please select your preferred time for picking it up between 11:30am and 8:00pm)
・Cancellation Policy:
　Same day: 100% cancellation fee

*This Panettone is for only take out. It is not available to have in the restaurant.

This year, Pastry Chef Takuya Inoue will craft each Panettone using carefully selected ingredients, including Italian flour and dried fruits, organic eggs from Sagamihara, and Marunouchi honey. Prepared using time-honored techniques, this seasonal offering is designed to bring warmth and indulgence to holiday gatherings at home.

【Festive Menu Lunch Course 2025】

BENVENUTO DELLO CHEF
Housemade Ishigaki Moromi pork speck,
smoked Fuji Atlantic salmon, horseradish cream

BRESAOLA
Housemade bresaola, Yamanashi herb salad,
puntarelle, organic vegetables

BURIDDA IN BIANCO
Buridda seafood soup,
Kochi white tilefish, oval squid

GARGANELLI
Garganelli,
Ashiaka prawn, broccoli, bergamot, mullet bottarga

MANZO
Roasted Miyazaki wagyu tenderloin,
marinated Treviso red chicory, black truffle sauce

PANETTONE
Housemade panettone, Icam chocolate gelato

CAFFE O TE, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.

【23-25 2025 Festive menu 】

【Trentino Alto Adige 】
Housemade Ishigaki Moromi pork speck,
smoked Fuji Atlantic salmon, Aman Tokyo signature caviar, horseradish cream

【Lombardia 】
Housemade Kumamoto Enju-gyu bresaola, Yamanashi herb salad, goat cheese, organic vegetables

【Veneto 】
Charcoal grilled Shizuoka conger eel, Amarone red wine sauce, pomegranate, Treviso red chicory

【Liguria 】
Buridda seafood soup, Kochi white tilefish, oval squid, Swiss chard, olive, tuna bottarga

【Emilia Romagna 】
Garganelli, lobster, broccoli, porcini mushroom, black truffle,

【Lazio 】
Roasted Hokkaido Mitsuishi beef tenderloin, puntarelle, coda alla vaccinara sauce

【Isola di Capri 】
Delizia al limone, Hiroshima organic lemon

【Sicilia 】
Profiterole. Sicilian pistachio cream, Le Lectier pear sorbet

Coffee or tea

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.

<Menu>
TARTARE DI TONNETTO
Kochi bonito tartar,
Yamanashi herb salad,
Alpine leek, Hyuganatsu citrus

*****

DENTICE
Sautéed sakura cherry sea bream,
Asari clam, spring vegetable minestra

or

POLLO KAIJI SHAMO
Grilled Yamanashi Kaiji shamo chicken thigh,
newly harvested potato, Sangoju tomato,
salsa verde sauce

*****

TIRAMISÙ, FRAGOLA & BALSAMICO BIANCO
Strawberry tiramisu, grappa,
white balsamic vinegar

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, mignardises

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>

RICCIOLA SCOTTATA
Seared Sudachi yellowtail,
turnip & daikon salad, sudachi

FETTUCCINE (G,D)
Fettuccine,
sweet potato, taleggio, kale

*****

MERLUZZO
Sautéed codfish & milt, winter spinach,
white polenta, ‘tiger tail’ pepper, Kito-yuzu

or

POLLO ALLA CACCIATORA
Yamanashi Kaiji rooster cacciatore,
Gunma Yamako-kinoko mushrooms

*****

BUDINO ALLA NOCCIOLA (N,G,D)
Piemontese hazelnut pudding,
kumquat compote, Italian nougat gelato

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
--------------------
**Please be informed that the menu will be changed as outlined below, effective February 26, 2026.

<Menu>
TARTARE DI TONNETTO
Kochi bonito tartar,
Yamanashi herb salad,
Alpine leek, Hyuganatsu citrus

TAGLIATELLE (G,D)
Tagliatelle,
Niigata Koganeton pork salsiccia, nannohana green

*****

DENTICE
Sautéed sakura cherry sea bream,
Asari clam, spring vegetable minestra

or

POLLO KAIJI SHAMO
Grilled Yamanashi Kaiji shamo chicken thigh,
newly harvested potato, Sangoju tomato,
salsa verde sauce

*****

MILLEGOFLIE
Mille-feuille, Sicilian pistachio,
elderflower & honey gelato, citrus sauce

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, mignardises

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>

SALAMINO DI CALAMARO AL NERO
Seared oval squid and squid ink salamino,
wild rocket & lentil salad

RAVIOLI IN BRODO DI FAGIANO (G,D)
Ravioli,
Kochi pheasant filling & consommé,
burdock root, black truffle

CODA DI ROSPO
Sautéed monkfish & Ashiaka prawn,
broccoli, house-made anchovy,
capers, Italian parsley

PEPOSO (D)
Peposo, Japnese beef cheek stew,
colourful carrot, lacinato kale ragù

BUDINO ALLA NOCCIOLA (N,G,D)
Piemontese hazelnut pudding,
kumquat compote, Italian nougat gelato

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

<Menu>

SALAMINO DI CALAMARO AL NERO
Seared oval squid and squid ink salamino,
wild rocket & lentil salad

RAVIOLI IN BRODO DI FAGIANO (G,D)
Ravioli,
Kochi pheasant filling & consommé,
burdock root, black truffle

*****

CODA DI ROSPO
Sautéed monkfish & Ashiaka prawn,
broccoli, house-made anchovy,
capers, Italian parsley

or

PEPOSO (D)
Peposo, Japnese beef cheek stew,
colourful carrot, lacinato kale ragù

TIRAMISÙ (N,G,D)
Tiramisu, Dominican chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

<Menu>
TARTARE DI TONNETTO
Kochi bonito tartar,
Yamanashi herb salad,
Alpine leek, Hyuganatsu citrus

TAGLIATELLE (G,D)
Tagliatelle,
Niigata Koganeton pork salsiccia, nannohana green

*****

DENTICE
Sautéed sakura cherry sea bream,
Asari clam, spring vegetable minestra

or

POLLO KAIJI SHAMO
Grilled Yamanashi Kaiji shamo chicken thigh,
newly harvested potato, Sangoju tomato,
salsa verde sauce

*****

MILLEGOFLIE
Mille-feuille, Sicilian pistachio,
elderflower & honey gelato, citrus sauce

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, mignardises

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>

INSALATA DI GAMBERI
Ashiaka prawn salad,
green asparagus, barley

TAGLIOLINI (G)
Tagliolini, cuttlefish, artichoke

DENTICE
Sautéed sakura cherry sea bream,
Asari clam, spring vegetable minestra

MANZO
Roasted Shimanto beer beef sirloin,
Newly harvested onion,
Kampot pepper, sherry vinegar sauce

MILLEGOFLIE
Mille-feuille, Sicilian pistachio,
elderflower & honey gelato, citrus sauce

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, mignardises

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>
CASTELFRANCO (N,D)
Castelfranco lettuce, apple, gorgonzola dressing, walnuts

CANNELLONI (G,D)
Cannelloni, Hokkaido ricotta, green peas,
Moromi pork house-cured speck, watercress

***
Choice of one main

- ACQUA PAZZA
Catch of the day off Goto’s seas poached in herb broth

- FRITTO MISTO (G,D)
Deep fried assortment of spring, vegetables & seasonal seafood delicacies

- COTOLETTA ALLA MILANESE (G,D)
Breaded veal cutlet, cherry tomatoes

- CROSTA DI PANE VEGANA (VG,G,N)
Vegan savoury pie, beetroot, porcini, balsamic vinegar, dill

- BISTECCA ALLA FIORENTINA
Kuroge wagyu T-bone steak (1 kg)
+13,000 per person
*****

CASSATA
Cassata, Aomori blackcurrant & ricotta,
Madagascar vanilla cream

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

**Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>
ASPARAGI CON UOVO (D)
Asparagus,
poached Sagamihara egg, truffle

RISOTTO
Risotto, hamaguri clam, sugar snap pea,
Kochi mullet bottarga

MACCARELLO REALE
Sautéed Spanish mackerel, firefly squid,
spring cabbage, Hiroshima salted lemon

AGNELLO
Roasted New Zealand spring lamb rack,
spring vegetable vignarola medley

TIRAMISÙ, FRAGOLA & BALSAMICO BIANCO
Strawberry tiramisu, grappa,
white balsamic vinegar

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>
SALMONE MARINATO
Marinated White Fujisan salmon,
creative takes on sansai mountain vegetables,
Aman Tokyo signature caviar

FRITTO DI GAMBERI & FAVE (G)
Fritter, sakura shrimp, fava beans

SPAGHETTI CON RICCI DI MARE (G,D)
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

PESCE AMADAI (D)
Crunchy Kochi white tilefish uroko-yaki,
nanohana green, bagna càuda sauce

MANZO AKAUSHI (D)
Grilled Kumamoto Akaushi wagyu sirloin,
white asparagus, morel mushroom sauce

MILLEGOFLIE
Mille-feuille, Sicilian pistachio,
elderflower & honey gelato, citrus sauce

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

Since opening in 2018, our beloved sharing course “Raccolta” has been cherished by many.
On this special occasion, we are pleased to present it in a specially arranged short course format.

Your selected main dish will be served directly to your table by our chef or service staff, who will personally portion it in front of you.

We promise a memorable dining experience that brings people closer together. We invite you to reunite, share joy, and savor precious moments with your loved ones.

Enjoy the simple yet profound flavors and creations of Arva's chefs, under the supervision of Japan Regional Director of Western Cuisine, Chef Hiraki.

<Menu>

■ Chef’s Daily Salad Selection

*****

■ Chef’s Daily Pasta Selection
or
■ Spaghetti with Uni and Mie Tuna Bottarga
+¥2,500 per person
or
■ Linguine with Lobster and Romanesco
+¥5,500 per person

*****

■ Roasted Kasumi duck, licorice sauce, Treviso red chicory
or
■ Acqua Pazza with Today’s Fresh Fish from the Goto Islands
or
■ Japanese Wagyu Bistecca alla Fiorentina (Bone-in 1kg)
+¥13,000 per person

Optional Side Dishes – ¥2,000 each:

Roasted Baby Potatoes with Rosemary
Trifolati-style Japanese Mushrooms
Sautéed Broccoli with Anchovy
Roasted Seasonal Organic Vegetables

*Menus are subject to change due to availability and other factors. Please be aware of this in advance.

<Menu>

SALAMINO DI CALAMARO AL NERO
Seared oval squid and squid ink salamino,
wild rocket & lentil salad

LASAGNE DI MARE (G,D)
Lasagna, seafood ragù

*****

CODA DI ROSPO
Sautéed monkfish & Ashiaka prawn,
broccoli, house-made anchovy,
capers, Italian parsley

or

ANATRA (D)
Roasted Kasumi duck,
licorice sauce, Treviso red chicory

*****

TIRAMISÙ (N,G,D)
Tiramisu, Dominican chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

Erboristeria — A Botanical Italian Experience

Discover Erboristeria, where Italian culinary tradition meets the healing wisdom of Mediterranean herbs.
Fragrant plants such as rosemary, thyme, lavender and jasmine bring color, aroma and lightness to each dish, creating a refreshing and wellness‑focused dining experience at Aman Tokyo.

Inspired by Italy’s herbal culture, this seasonal menu highlights the natural vitality of Mediterranean ingredients, paired with Arva’s philosophy of simplicity and respect for nature.

Savor dishes crafted with aromatic herbs and premium olive oil—an experience that gently awakens the senses and invites you into a world of botanical harmony.

A vibrant, uplifting taste of the Mediterranean in the heart of the city.

<Menu>
Sharing set menu

BRODO D’INVERNO
Vegetable consommé, Ishigakijima sea salt

CINQUE QUADRI
ERBE E MARE, ORTO D’INVERNO, CECINA ALLE ERBE
BOSCO AROMATICO, FIORE E RICOTTA
Marinated white fish, citrus & herb
Roasted pumpkin, sage
Chickpea pancake, rosemary
Crostini, mushroom, thyme, marjoram (G)
Smoked ricotta tartlet, chamomile (N,D)

CARPACCIO DI CAPESANTE
Sea scallop carpaccio, Italian parsley, olive oil, caper

CAVOLFIORE ARROSTO ALLE ERBE (N)
Roasted cauliflower, white kidney bean, almond, charred lemon

RISOTTO ALLO ZAFFERANO (D)
Risotto, saffron, artichoke, Italian parsley

*****
Choice of one main

PESCE DI MARE DI GOTO (G)
Catch of the day off Goto’s seas, herbal salt pie, caper, anchovy, tomato sauce

or

ANATRA (D)
Roasted Kasumi duck, licorice sauce, Treviso red chicory

*****

CROSTATA AL BERGAMOTTO (N,G,D)
Kochi bergamot crostata, olive oil gelato

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

**Content of the menu is subject to change in supply condition.

<Menu>

CARPACCIO DI PESCE KAWAHAGI
Filefish carpaccio, liver sauce,
puntarella, Kitayama farm organic vegetables,
Aman Tokyo signature caviar

LATTUME DI MERLUZZO (G,D)
Fried codfish soft roe, Aomori garlic cream,
yellow chives

RICCI DI MARE (G,D)
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

PESCE AMADAI (D)
Steamed Kochi white tilefish,
turnip, bergamot zabaione

MANZO AKAUSHI (D)
Roasted Kumamoto Akaushi sirloin,
black truffle, lotus root, Amarone red wine sauce

BUDINO ALLA NOCCIOLA (N,G,D)
Piemontese hazelnut pudding,
kumquat compote, Italian nougat gelato

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

記念日におすすめの直予約限定の窓側確約特別プラン。
卓上に置くお持ち帰りいただけるフラワーアレンジメントを含む、コースメニューと乾杯用グラスシャンパン、お客様の飲むペースに合わせお食事とそちらに合わせた白、赤ワインをご提供いたします。
「四季」を感じるその季節に収穫される野菜や魚介類を味わう全6品のコース料理。
日本地区統括ウェスタンキュイジーヌディレクター平木が自ら足を運び厳選した日本の食材の数々を、平木監修のもとArvaのシェフ達によるシンプルかつ奥深い味わいとクリエーションでお楽しみください。

<Menu>

INSALATA DI CASTELFRANCO (N,D)
Castelfranco lettuce, apple, gorgonzola dressing, walnuts

LATTUME DI MERLUZZO (G,D)
Fried codfish soft roe, Aomori garlic cream,
yellow chives

LASAGNE DI MARE (G,D)
Lasagna, seafood ragù

Choice of one main

ACQUA PAZZA
Catch of the day off Goto’s seas poached in herb broth

FRITTO MISTO (G,D)
Deep fried assortment of winter vegetables & seasonal seafood delicacies

COTOLETTA ALLA MILANESE (G,D)
Breaded veal cutlet, cherry tomatoes

CROSTA DI PANE VEGANA (VG,N,G)
Vegan savoury pie,
beetroot, porcini, balsamic vinegar, dill

BISTECCA ALLA FIORENTINA
Kuroge wagyu T-bone steak (1kg)
+13,000 per person

*****

CROSTATA DI ARACHIDI DI CHIBA, GELATO AL VINSANTO (N,G,D)
Crostata Italian pie, Chiba peanut, Vin Santo gelato, orange sauce

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

<Menu>

RICCIOLA SCOTTATA
Seared Sudachi yellowtail,
turnip & daikon salad, sudachi

*****

MERLUZZO
Sautéed codfish & milt, winter spinach,
white polenta, ‘tiger tail’ pepper, Kito-yuzu

or

POLLO ALLA CACCIATORA
Yamanashi Kaiji rooster cacciatore,
Gunma Yamako-kinoko mushrooms

*****

TIRAMISÙ (N,G,D)
Tiramisu, Dominican chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>

AMUSE
Amuse del giorno

*****

CASTELFRANCO SALAD
Castelfranco lettuce, Pesca,
gorgonzola dressing, walnuts

*****
Please select one Pasta dish from below,

PASTA FREDDA
Pasta fredda del giorno

or

SPAGHETTI CON RICCI DI MARE (G, D)
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe
(+JPY 5,000)

*****
DOLCE 1

GRANITA DI PESCA
Peach & basil granita, prosecco espuma

*****
Please select one Dolce from below,

SEMIFREDDO
Hokkaido yoghurt frozen mousse,
white peach compote, rhubarb jam

or

TIRAMISÙ AL MANGO
Mango tiramisu, grappa, mango & passion fruit sauce

or

MACEDONIA VEGANA
Vegan fruit salad

or

SBRICIOLATA DI FICHI
Fig crumb cake, Marunouchi honey gelato, berry sauce

*****

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>
CARPACCIO DI PESCE
Marinated Shima-aji striped jack,
creative takes on Kagabuto cucumber,
sudachi, summer myoga ginger

TAGLIATELLE
Tagliatelle, ayu sweetfish confit,
zucchini, pistachio

*****

PESCE ISAKI
Sautéed Isaki grunt, salsa verde,
malabar spinach, celery

or

POLLO ALLA DIAVOLA
Roasted Yamanashi red chicken diavolo,
Hiroshima housemade salted lemon, peperonata

*****

SEMIFREDDO ALLA RABARBARO (N/G/D)
Japanese rhubarb & yoghurt semifreddo,
white peach compote

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, mignardises

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>

TONNO SCOTTATO
Seared Ise maguro tuna,
Aman Tokyo Signature caviar,
caponata, housemade anchovy purée

SPAGHETTI CON RICCI DI MARE
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

PESCE AMADAI
Crunchy white tilefish uroko-yaki,
almond, caper, pumpkin

MANZO TOSA KUROUSHI
Kochi Tosa Kuroushi wagyu sirloin (120g),
Kampot pepper, eggplant, summer myoga ginger

SEMIFREDDO ALLA RABARBARO
Japanese rhubarb & yoghurt semifreddo,
white peach compote

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
We kindly ask for your understanding as the menu will be changed as follows starting September 3.

SCOTTATO DI PESCE KINMEDAI
Seared alfonsino,
North Hokkaido horseradish cream,
creative takes on Shizuoka Kitayama farm vegetables,
Aman Tokyo signature caviar

SPAGHETTI CON RICCI DI MARE
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

PESCE AMADAI
Steamed white tilefish,
spaghetti squash, leek, organic salted lemon

MANZO AKAUSHI
Kumamoto Akaushi sirloin,
Tenkeiko jumbo shiitake, beetroot, ruby port sauce

MONTE BIANCO
Mont Blanc,
Italian & Japanese chestnuts cream,
Aichi fig sorbet

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

<Menu>
CARPACCIO DI PESCE
Marinated Shima-aji striped jack,
creative takes on Kagabuto cucumber,
sudachi, summer myoga ginger

*****

PESCE ISAKI
Sautéed Isaki grunt, salsa verde,
malabar spinach, celery

or

POLLO ALLA DIAVOLA
Roasted Yamanashi red chicken diavolo,
Hiroshima housemade salted lemon, peperonata

*****

TIRAMISÙ AL MANGO
Mango tiramisu, grappa, mango & passion fruit sauce

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, mignardises

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>
CARPACCIO DI PESCE
Marinated Shima-aji striped jack,
creative takes on Kagabuto cucumber,
sudachi, summer myoga ginger

*****

PESCE ISAKI
Sautéed Isaki grunt, salsa verde,
malabar spinach, celery

or

POLLO ALLA DIAVOLA
Roasted Yamanashi red chicken diavolo,
Hiroshima housemade salted lemon, peperonata

*****

TIRAMISÙ CILIEGIA
Cherry tiramisu, maraschino

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, mignardises

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

Enjoy a variety of dishes carefully selected by the chef to brighten up your special day. First, enjoy the delicate flavors of fresh seasonal ingredients with the chef's choice of appetizers. Next, the pasta is specially made by the chef to match the ingredients of the day, allowing you to truly experience the taste of the season. For the main course, enjoy a luxurious T-Bone steak (1kg). Although it is a generous portion, the meat is soft and has a deep flavor. After the meal, you can enjoy the aftertaste with the chef's special homemade Cello (after-dinner drink). It is the perfect drink to end your meal. This plan is full of the chef's attention to detail, from the selection of ingredients to the cooking method. We will deliver a luxurious and blissful moment that you will want to experience at least once.

Menu

■ Chef's Selection of Today's Appetizers

■ Chef's Selection of Today's Pasta

■ Bistecca alla Fiorentina with Wagyu Beef (Bone-in, 1kg)

■ Chef's Special Cello (Digestif)

Please note that this course does not include dessert. If you would like dessert, please choose from the à la carte menu. This course is available for a minimum of two people. Please specify the number of meals using the checkboxes below.

The content of the menu will change on 29th May. The menu will be updated as soon as it is ready.

"Enjoy the Pleasure of Selection"
A summer-only course of five dishes, including a main dish to choose from a wide variety and two plates of Arva's homemade dolce made with luxurious seasonal fruits.
The flavors of the ingredients and delicate sweetness will gently soothe your body tired from the heat.
The small sweets served with your after-meal drink are all homemade and carefully selected Italian sweets, and you can choose from your favorite types of small sweets kept in a suitcase.

Treat yourself to a luxurious dinner time in a sophisticated space.

<Menu>

PROSCIUTTO DI GUNMA
Gunma prosciutto artisan ham,
baby leaves, melon

*****

CARPACCIO DI PESCE
Marinated Shima-aji striped jack,
creative takes on Kagabuto cucumber,
sudachi citrus, summer myoga ginger

*****
Please select one dish from below,

RAVIOLI
Ravioli, eggplant, tomato,
Kagoshima kuruma-ebi prawn,
mozzarella, basil

or

AGNOLOTTI CACIO & PEPE
Cheese stuffed agnolotti dumplings,
black pepper, Pecorino Romano

or

SPAGHETTI CON RICCI DI MARE (G, D)
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe
(+JPY 5,000)

or

PESCE ISAKI
Sautéed Isaki grunt, green sauce,
malabar spinach, celery

or

ANATRA (D)
Roasted Kasumi duck,
Manganji pepper, Pure White corn, cardamom
(+JPY 2,000)

or

MANZO TOSA KUROUSHI (D)
Kochi Tosa Kuroushi wagyu sirloin,
Kampot pepper, eggplant, summer ginger
(+JPY 9,000)

*****
Please select one Piccolo Dolce from below,

TIRAMISÙ AL MARASCHINO
Cherry tiramisu, bitter wild cherry liqueur

or

MACEDONIA VEGANA
Vegan fruit salad

or

FORMAGGIO MISTO
Italian cheese assortment, condiments

*****
Please select one Dolce from below,

COMPOSIZIONE DI GELATO & SORBETTI
Seasonal assortment of gelato & sorbet

or

SEMIFREDDO
Hokkaido yoghurt frozen mousse,
white peach compote, rhubarb jam

or

SBRICIOLATA DI FICH
Fig crumb cake, Marunouchi honey gelato, berry sauce

or

AFFOGATO AL CAFFÈ
Vanilla gelato, espresso, housemade coffee liqueur

or

BABÀ NAPOLETANO & LIMONCELLO
Babà Napoletano, housemade limoncello, Madagascar vanilla gelato

or

MOUSSE AL CIOCCOLATO, SORBETTO AL LAMPONE
Chocolate mousse, raspberry sorbet

*****

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>
AMAN ORIGINAL CAVIER
Aman original cavier

CRUDO DI TONNO
Ise Maguro medium fatty tuna crudo, fennel,
makomo wild rice stem, Manganji pepper,
“Tiger tail” green chilli, yuzu citrus, Aman caviar

GRONGO FRITTO
Tokushima pike conger fritter,
tomato, orange, basil, endive

SPAGHETTI CON RICCI DI MARE
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

ORATA AMADAI CROCCANTE
Crunchy Ishikawa Amadai tilefish uroko-yaki,
red snow crab & turnip orzotto

MANZO IBUSUKI
Kagoshima Ibusuki wagyu sirloin tagliata,
porcini mushroom pudding, Parmigiano Reggiano

BENVENUTO DELLA PASTICCERIA
Pre-dessert

MONTE BIANCO
Monte Bianco, kyoho grape sorbet,
Barolo & black berry sauce

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
*Content of the menu will change on 1st December 2023. We will post new menu here when it is ready. Thank you very much for your understanding.

<Menu>

STUZZICHINO
Amuse-bouche

CARANGO SCOTTATO
Seared Shima-aji striped jack, kohlrabi cabbage, Hokkaido ricotta,
Sudachi citrus, Nagasaki mullet bottarga

FAGOTTINI
`Little bundles`stuffed pasta, eggplant, tomato,
Kagoshima kuruma-ebi prawn, mozzarella cream, basil

PESCATO DEL GIORNO DAL MARE DI GOTO
Freshest catch of the day off Goto's seas, mountain cabbage,
asari clams, turban shell, garden herb minestrone

ANATRA
Caramelized Ibaraki Kasumi duck,
Kagabuto cucumber sweet & sour, Ligurian string bean salad

TIRAMISÙ CON CIOCCOLATO DOMORI
Tiramisu, Domori chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
*Content of the menu will change on 4 September 2024.

<Menu>

STUZZICHINO
Amuse-bouche

CARANGO SCOTTATO
Seared Shima-aji striped jack, kohlrabi cabbage, Hokkaido ricotta,
Sudachi citrus, Nagasaki mullet bottarga

FAGOTTINI
`Little bundles`stuffed pasta, eggplant, tomato,
Kagoshima kuruma-ebi prawn, mozzarella cream, basil

***
PESCATO DEL GIORNO DAL MARE DI GOTO
Freshest catch of the day off Goto's seas, mountain cabbage,
asari clams, turban shell, garden herb minestrone

or

ANATRA
Caramelized Ibaraki Kasumi duck,
Kagabuto cucumber sweet & sour, Ligurian string bean salad
***

TIRAMISÙ CON CIOCCOLATO DOMORI
Tiramisu, Domori chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
*Content of the menu will change on 4 September 2024.

In the summer of 2022, Masakazu Hiraki, Western Cuisine Director of Japan, visited the Goto Islands in Nagasaki Prefecture and was fascinated by the richness and quality of the ingredients.

In the winter of 2023, Masakazu Hiraki expanded his scope to include all of Nagasaki Prefecture, where he encountered new delicacies from the sea and the mountains, experienced the culture, and created new dishes based on the inspiration he was inspired by.

We hope you will enjoy the richness of Nagasaki's nature and Hiraki's well-honed sensibility in creating these new dishes.

<Menu>

STUZZICHINO
Amuse-bouche
Goto-imo potato vellutata, catch of the day & bottarga,
Goto islands hand-stretched spaghetti, Aman Tokyo signature caviar

VARIAZIONE DI TONNO
Creative takes on Nagasaki Kuromaguro tuna,
traditional Nagasaki citrus ‘Yuu Kou’,
Nagasaki avocado, quail egg, housemade anchovy

INVOLTINI DI POLLO
Nagasaki Tsuhima jidori chicken & Kanbiton pork rolls,
‘Tsubaki yasai’ vegetables, Goto islands lemongrass, vincotto

BIGOLI
Bigoli,
Hirato ooba-uchiwaebi flathead lobster, Goto islands tomato

RISOTTO DI AGÒ
Risotto di AGò, flying fish,
Goto islands kue grouper, Shimabara Jioawabi abalone

MANZO DI NAGASAKI
Nagasaki wagyu beef ‘Dejimabarairo’ tagliata,
Unzen Tsumura farm organic vegetables, Tsuhima honey

BENVENUTO DELLA PASTICCERIA
Pre-dessert – Sonogi tea bavarese

MERINGATA
Yumenoka strawberry & Nagasaki Bourbon vanilla meringata

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

The first time to hold this collaboration dinner event in the summer, Chef Musashi and Hiraki will establish an omakase experience of the day featuring their carefully selected 5 main ingredients, such as the seasonal catch and abalone.
The entree of the day will actually be their first dish to curate together hand in hand.
We look forward to introducing you the special delicacy this dish will feature.

Experience the artwork of our two master chefs, at Aman Tokyo.

Date: 22 and 23 August 2023
Door open: 6.30pm Start: 7pm
*Cancellation fee for this event: 100% for cancellation within 48 hours,
50% within 72 hours of the reservation.
*This is not an Omakase sushi dinner, but a special dinner event prepared by the two Chefs at our main dining "Arva".

＜Menu＞
* * * * * * *

CARPACCIO
Filefish carpaccio, turnip,
filefish liver bagna càuda sauce

* * * * * * *

RAVIOLI
Ravioli, sunchoke, chestnut,
Mie prefecture wild boar, salsiccia ragout

* * * * * * *

MACCARELLO REALE
Sautéed Spanish mackerel,
Kaga lotus root, basil paste

* * * * * * *

AGNELLO
Roasted New Zealand spring lamb,
Brussels sprout, walnut, onion, black olive

* * * * * * *

BONET
Bonet, strawberry, Amarone,
Sicilian pistachio gelato

* * * * * * *
Sweet bites

CAFFE O TE
Coffee or tea

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.

＜Menu＞
Amuse bouche

Insalata Russa coleslaw, Yamanashi guinea fowl, truffle

Squid ink tagliolini, A ori ika squid, eggplant, red pepper, basil

Wild caught Hirame flounder involtini rolls,
buffalo mozzarella, San Daniele prosciutto, tomato powder

Yakifuri Wagyu Obanazawa sirloin,
puntarelle chicory, petit vert green sauce, baby rocket leaves, Parmigiano balsamic vinegar sauce

Spongata cake, kumquat compote, milk gelato

Coffee or tea, sweet bites

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.
*We will make a confirmation call approx. 2 weeks before the reservation date.

In Italy, New Year's Eve dinner is called cenone, and people eat a full course from antipasti to dolce until the new year. Please enjoy Cenone with your precious family, lover, and friends and welcome the new year. This time, Chef Hiraki carefully selected the ingredients, starting with caviar, and the main dish was Kuroge Wagyu [Nagomi no Kanade]. Nagomi no Kanade is a high-quality Kuroge Wagyu beef that is less than a year old. Cows that have been raised using only domestically produced ingredients since the time of. In addition, the ultimate Yamagata beef is made by selecting only cows that have a longer breeding period than the average length of time. The elegantly woven marbled meat is as delicate as thin silk, and the brightly colored red meat has a surprisingly rich flavor. We will deliver one horse carefully selected for this dinner to our customers.

<Menu>

Amuse-bouche – Sea urchin pudding

Blue lobster & caviar,
cauliflower, saffron zabaione, pink pepper

Smoked Kasumi duck,
treviso red chicory, pomegranates

Tortellini,
Ishikawa snow crab, leek, sea scallop

Bollito, Kue grouper off Goto's seas,
housemade salted lemon, turnip, nanohana green

Roasted Hokkaido mashuuko wagyu tenderloin,
celery root, truffle, Amarone red wine sauce

Parrozzo, Sicilian pistachio gelato, blood orange sauce

Coffee or tea, sweet bites

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.
*We will make a confirmation call approx. 2 weeks before the reservation date.

This early summer, Arva presents the bounty of Kochi.
Longtooth grouper, Shimanto eel, Tosa Jiro chicken, white tilefish, and Tosa Akaushi beef... Carefully selected ingredients are transformed through the lens of Italian tradition, creating a new expression of flavor. Each dish in this course reflects a deep respect for nature and a refined culinary sensibility.

Under the supervision of Japan Regional Western Cuisine Director Hiraki—who personally visited producers to select these exceptional Japanese ingredients—Arva’s chefs bring you a culinary experience that is both simple and profound in flavor and creativity.

<Menu>

STUZZICHINO
Amuse-bouche
ayu sweetfish zeppoline,
Kochi pheasant piadina

CRUDO DI CERNIA
Marinated Kochi Oomonhata grouper,
bottarga, Konatsu orange, fennel

ANGUILLA ALLA BRACE
Charcoal grilled Kochi Shimanto eel,
aromatic rice crema, sea lettuce, balsamic vinegar

RAVIOLI
Ravioli, Kochi Tosajiro chicken, peperonata

RISOTTO
Risotto, Kochi white tilefish, bergamot

MANZO TOSA-AKAUSHI
Grilled Kochi Tosa-Akaushi wagyu sirloin,
creative takes on Summer myoga ginger, sun-dried salt

BENVENUTO DELLA PASTICCERIA
Pre-dessert
Kochi Nishijima muskmelon cake, tonka bean espuma

CASSATA SICILIANA
Sicilian cassata,
Kochi mango, ‘Ashizuri-ougonto’ cane sugar gelato

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

Aman Tokyo is pleased to announce a limited two-day event featuring an indulgent buffet of Italian dolce and savory delights. This exclusive offering showcases a wide array of traditional Italian desserts and confections, allowing guests to enjoy as much as they desire in a refined and elegant setting.
This season, the buffet highlights the flavors of Northern Italy, particularly the Piedmont region, with a focus on autumnal ingredients such as chestnuts and hazelnuts. Each creation is thoughtfully reinterpreted by our Chef Patissier, Inoue, blending classic Italian techniques with seasonal Japanese produce.
Aman Tokyo is also proud to present its signature Shine Muscat dolce, crafted with grapes harvested from a specially contracted vineyard in Yamanashi Prefecture. This highly anticipated seasonal dessert continues to be a guest favorite year after year.
In addition to sweets, the buffet includes a selection of savory dishes and pasta, complemented by unlimited servings of tea, coffee, and other beverages—perfect for enjoying in the style of a luxurious afternoon tea.
We invite you to join us for this exceptional culinary experience, where Italian tradition meets Japanese elegance.

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