What the story? The Ginza Tower in Tokyo's luxury shopping district is home to the largest Bulgari store in the world, as well as a hotel and this polished Italian restaurant. Chef Luca Fantin's dishes are a masterclass in finesse, deftly balancing aesthetics, aroma, flavour and texture.
What to order? Japanese ingredients get the Italian treatment in technically accomplished dishes such as an exploration of pumpkin and meringue, which comprises a variety of different cooking methods, or an innovative take on spaghetti alla carbonara. Instead of egg, the sauce is made with creamy Hokkaido sea urchin, while the spaghetti sits on a lettuce tartare with anchovy coulis, garlic, and olive oil. It's topped off with a crystallised lettuce leaf.
Who is Luca Fantin? Born in Treviso, the chef has led a nomadic career working in some of the world's best restaurants, including Cracco in Milan, Gualtiero Marchesi’s Hostaria dell’Orso in Rome, Mugaritz in Spain and Nihonryori RyuGin in Tokyo.
Did you know? Fantin was named the Best Italian Chef in the World by the prestigious Italian culinary guide Identità Golose in 2014.
What else? The chef has chronicled 32 of his signature dishes in a luxurious new coffee table book called La Cucina di Luca Fantin, which retails for $150.
Images: dishes by Takao Ikejiri
The World's 50 Best Restaurants and Diners Club International® present The Diners Club® 50 Best Discovery Series