"Niko Romito's distilled Italian cooking, forty floors above Yaesu with one Michelin star three years running. Book a window to impress clients."
About Il Ristorante – Niko Romito
One Michelin star, three years running, for a kitchen whose most famous dish is a breaded veal cutlet. That is the paradox of Il Ristorante – Niko Romito, the Italian dining room on the 40th floor of the Bvlgari Hotel Tokyo in Yaesu. Niko Romito, who holds three stars at Reale in Abruzzo, sets the menu; resident chef Mauro Aloisio runs the pass. The Cotoletta alla Milanese and the Antipasto all'Italiana are the anchors of a list that prizes clarity over flourish. Lunch starts at ¥16,500, tasting menus climb to ¥34,000. The view over Tokyo Station is the other reason to come. For the city's other landmark Italian, see Il Ristorante – Luca Fantin in Ginza.
The Kitchen
Niko Romito built his name at Reale, the three-Michelin-star restaurant in the Abruzzo hills where he taught himself to cook, and his Tokyo outpost runs on the same philosophy: take a small number of ingredients and push them to their clearest possible expression. Resident chef Mauro Aloisio, who came from the Bvlgari kitchen in Shanghai, executes it on the 40th floor. The Cotoletta alla Milanese, a veal cutlet pounded thin and fried in clarified butter to a precise gold, is the test dish; if it lands crisp and greaseless, the rest of the menu will too. The Antipasto all'Italiana, a composed plate of cured meats, vegetables and cheeses, opens most meals.
Pasta is handmade and restrained, the sauces reduced rather than layered. Menus run a four-course degustazione at ¥16,500, the Menu Classici at ¥28,000 and the full tasting at ¥34,000, service and tax included. The wine list is strong in Italian regions rarely poured in Tokyo. The restaurant has held one Michelin star in the 2024, 2025 and 2026 Tokyo guides, every year since it opened. It ranks among the best Italian restaurants worldwide.
The Room
The dining room sits on the 40th floor of the Bvlgari Hotel Tokyo, wrapped in floor-to-ceiling glass over Tokyo Station and the city beyond, and seats around sixty inside with a terrace for thirty-four more. The design is Bvlgari restraint: dark wood, brass, deep banquettes, low warm light that keeps the focus on the view after dark. Sound stays at a civilised hum, tables set well apart for a hotel-restaurant sense of space and privacy. Dress is smart; most guests arrive in jackets though the code is not rigid. Service is polished and multilingual, calibrated to a clientele of hotel guests and Tokyo's business class. This is a room built to impress without shouting.
Best for Impressing Clients
Book Il Ristorante to impress clients because it does the work for you on three fronts. The 40th-floor view over Tokyo Station is an instant talking point that needs no explanation. The Bvlgari name and the Michelin star signal that you spent real money and thought, without a word from you. And the cooking is confident but unchallenging, so a guest who is wary of Japanese fine dining still finds a familiar veal cutlet and a glass of Barolo. Picture a window table at dusk, the Antipasto all'Italiana to share, the city lighting up below as the deal warms. It flatters the host as much as the guest. See more in the Tokyo dining guide.
Not for
Not for travellers who came to Tokyo for Japanese food; this is polished Italian cooking at hotel prices, and the view does much of the talking.
Frequently Asked
Is Il Ristorante Niko Romito worth it?
Yes, for the combination of a Michelin-starred Italian kitchen, Bvlgari service and a 40th-floor view few Tokyo restaurants can match. The cooking is precise and classical rather than adventurous, and prices are firmly in hotel territory, from ¥16,500 at lunch to ¥34,000 for the full tasting. If you want refined Italian food and a room that impresses, it delivers. If you came to Tokyo strictly for sushi and kaiseki, spend the budget elsewhere.
How hard is it to book Il Ristorante Niko Romito?
Booking is manageable but not casual; the room is popular with hotel guests and the business crowd, so window tables and weekend dinners need a week or two of notice. Reserve through TableCheck or the Bvlgari Hotel Tokyo concierge. Lunch is easier than dinner. Ask specifically for a window seat, since the view over Tokyo Station is half the reason to come.
What should I order at Il Ristorante Niko Romito?
Order the Cotoletta alla Milanese, the breaded veal cutlet that is the kitchen's calling card, and start with the Antipasto all'Italiana. The handmade pasta is restrained and worth a course. If you are deciding between menus, the Menu Classici at ¥28,000 is the clearest read on Niko Romito's style. Let the sommelier pour an Italian region you do not know.
What is the dress code at Il Ristorante Niko Romito?
The dress code is smart and most guests wear jackets, in keeping with a Bvlgari hotel restaurant, though it is not strictly enforced. Avoid shorts, sportswear and trainers. Smart-casual will not get you turned away, but a jacket suits the room and the occasion, especially at dinner with the city lit up below. Dress as you would for a business dinner.
Reserve a Table
Reserve at Il Ristorante – Niko Romito
Ask for a window seat. Lunch is easier to book than dinner.
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Practical Information
Address40F, Bvlgari Hotel Tokyo, 2-2-1 Yaesu, Chuo-ku, Tokyo
NeighbourhoodYaesu
CuisineItalian
PriceLunch from ¥16,500; tasting menus ¥24,000–¥34,000 (tax & service incl.)
Dress CodeSmart; jackets common
Seating~60 indoor + 34 terrace
ReservationTableCheck / concierge
