Italian background cooking is based on three fundamental ideas — simple, sparkling, and delicious. Such is the doctrine of Aman Tokyo’s Italian restaurant Arva, where new summertime lunch and dinner menus debuted on June 5.
Dining at Arva symbolizes a return to clear-cut meals that pay less attention to the meticulous presentation of nouvelle cuisine and focus more on paying respect to the flavors nature has to offer.
Lunch at Arva runs from 11:30 a.m. To two:30 p.m. With courses starting at ¥four, two hundred. Dinner is served from five:30 to ten P.M. At ¥9,000 and up, it relies on the selected direction and range of visitors. Seasonal tasting menus (¥6,900 and ¥17,000 for lunch or dinner, respectively) are also supplied. Dining and l. carte is every other option.
Courses awareness on the quality of southern Italian cuisine and fresh summertime greens and seasonal catches such as giant Pacific octopus, yellowtail amberjack, and Japanese ayu sweetfish. Also served are grilled long-tailed crimson snapper and paprika ripieni — a traditional summer season favorite consisting of a tomato and zucchini blend baked into entire bell peppers.
Summer is a great time as any to break out the bubbly. Until July 31, The Gate Hotel Tokyo is partnering with prosecco manufacturer Bottega to provide a spread of high-priced drinks at its in-hotel establishments.
Bottega’s excellent wines may be sampled at the motel’s fourth floor from eleven:30 a.m. To eleven p.m. On the Lobby Lounge, the living room’s accompanying terrace, or on the restaurant and bar Anchor Tokyo, at some point during lunch from 11:30 a.m. To 4 p.m. or dinner from five until eleven p.m.
The motel’s fourth floor offers spacious views overlooking downtown Ginza and Yurakucho. Guests are invited to soak up the summer season scenery as they sip on Bottega Accademia Blu (glass, ¥800; bottle ¥ 500), Bottega Gold (glass, ¥1,300; bottle ¥7,500), and Bottega Rose Gold (crystal, ¥1,300; bottle ¥7,500).
As a bonus, the Lobby Lounge has opened up its Bottega Prosecco Bar — the first of its kind in Japan — so guests are free to pop the cork every time they experience it.
Sweets buffet offers tea-flavored treats.
Evenings last longer in summer — because of this, there’s more time for dessert. Teaming up repeatedly with top-class Japanese tea dealer Fukujuen, The Imperial Hotel Osaka is proud to announce this year’s Summer Sweets Buffet, set to run from June 8 to Sept. 7 (excluding July 25).
The buffet may be served every day in the lodge’s first-floor lobby lounge, The Park. Guests may additionally dine from 3 p.m. To 4:30 p.m. On weekdays or at some stage in one of the 90-minute time slots starting at 2 p.m. and 4 p.m. On weekends and vacations (and from August 13 to sixteen). It charges ¥five 500 for adults and ¥2,750 for children aged four to twelve.
The inn’s fortuitous collaboration with Fukujuen — which itself boasts more than two centuries in the enterprise — has produced a bountiful choice of delectable candies, together with matcha mont blanc, hōjicha (roasted green tea), jelly, and hōjicha cheesecake. Each dining table may even function as a serving of safe-to-eat tea leaves, so guests may also advantage a real understanding of the purity of taste in fantastic tea.
I’ve always loved food and I’ve always loved sharing my love of food with the world. This love led me to become a professional foodie, opening my very own restaurant called The Great American Cafe and writing a blog called Foodieso.com, where I’ve been able to share my recipes, ideas and thoughts about food.
