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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.
***********************************************************************
Aman Tokyo restaurant reservation (Direct) 03-5224-3339
amantokyo.fbres@aman.com
From 10.00am - 7.00pm

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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.

<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.

Sweets & Savory buffet with various Italian desserts and Italian sweets limited to 3 days. You can enjoy many classic Italian dolce as you like, using selected fruits and ingredients by Chef Inoue.
This time, we will focus on sweets from Central Italy such as Roma, Siena and Perugia and will offer items with an arrangement by pastry chef Inoue.
In addition to sweets, there are savory and pasta, and you can order drinks such as high-quality tea and coffee as much you like, so you can enjoy it like afternoon tea.
Enjoy an elegant teatime.

<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>
<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
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>
VITELLO TONNATO
Cold poached veal, tuna sauce,
Yamanashi herb salad, black olives, capers

CORZETTI
Corzetti, tokobushi abalone, string bean,
pesto Genovese

PESCE ONAGADAI
Sautéed longtail snapper,
Nagasaki organic Sun fruit orange, fennel

MAIALE
Okinawa Golden Agu pork tagliata,
saltwort, red onion agrodolce, Marsala sauce

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

GRONGO
Poached Tokushima hamo pike conger,
edamame pudding

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.

<Menu>
VITELLO TONNATO
Cold poached veal, tuna sauce,
Yamanashi herb salad, black olives, capers

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

*****

PESCE ONAGADAI
Sautéed longtail snapper,
Nagasaki organic Sun fruit orange, fennel

or

ANATRA
Roasted Kasumi duck,
Manganji pepper, pure white corn, cardamom

*****

TIRAMISÙ CILIEGIA
Cherry tiramisu, maraschino

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>
CASTELFRANCO
Castelfranco lettuce, fig, gorgonzola dressing, walnuts

GRONGO
Poached Tokushima hamo pike conger, edamame pudding

TIELLA BARESE
Tielle oven-baked risotto,
potato, mussel, tomato, pecorino

Choice of one main

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

- FRITTO MISTO
Deep fried seafood delicacies, summer vegetables

- COTOLETTA ALLA MILANESE
Breaded veal cutlet, uncooked fresh tomato sauce

- CROSTA DI PANE VEGANA
Vegan savoury pie, beetroot, porcini, balsamic vinegar, dill

- BISTECCA DI MANZO WAGYU ALLA FIORENTINA
Kuroge wagyu beef Florentine T-bone steak (1 kg)
+13,000 per person

SBRICIOLATA AI FICHI
Fig sbriciolata, Marunouchi honey gelato, berry sauce

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

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

<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.

<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.

<Menu>

STUZZICHINO NATALIZIO
Christmas amuse-bouche

RAVIOLI DI PESCE KAWAHAGI
Kawahagi flatfish ravioli　Kawahagi liver sauce　seasonal winter vegetables

TAGLIATELLE
Tagliatelle　surf clam　black truffle　broccoli paste

ANCORE
Anglerfish wrapped in homemade pancetta　spinach　bergamot

ARROSTO DI ANATRA
Roasted duck　black truffle sauce　radicchio tardivo　white balsamic

PANETTONE FATTO IN CASA
Homemade natural yeast panettone　Madagascar vanilla cream　Vin Santo gelato
has context menu

CAFFÈ O TÈ, 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.

<Menu>

STUZZICHINO NATALIZIO
VELLUTATA CON CAPESANTE
Christmas amuse-bouche – Hokkaido sea scallop vellutata

KAWAHAGI – PESCE LIMA
Kawahagi filefish ravioli style, liver cream,
seasonal vegetables, Aman Tokyo signature caviar

ASTICE ARROSTO
Roasted lobster,
creative takes on celery root, tarragon, bergamot

TORTELLINI
Tortellini, white truffle sauce

CERNIA DAI DENTI LUNGHI
Poached Kue grouper off Goto's seas,
porcini mushroom, spinach zuppetta

FILETTO DI MANZO
Roasted Kuroge wagyu beef tenderloin,
marinated treviso red chicory, black truffle sauce

PAMPAPATO
Pampapato, Barolo chinato sorbet

CAFFÈ O TÈ, 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.

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

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