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2018 food tokyo eng

Food (Tokyo)

From street food to gourmet, over 30 stalls, 3 regional delivery trattoria, a Michelin-star pop-up restaurant and an all day cocktail bar: the universe of Italian cuisine is at Italia, amore mio!


STREET FOOD – Via Canale

Taste and Stroll: pizza, focaccia romana, limoncello, wine, gelato, espresso, panettone, chocolate, cheese, cold cuts,

POP-UP TRATTORIA – Piazza Italia

Taste and Chat: spicy Calabrian recipes, saffron and truffle based Umbrian delicacies and Barilla pasta bar!

Barilla Pasta Bar

spaghetti, penne, fusilli, linguine, conchiglie, rigatoni, farfalle, risoni… never ending variations of pasta with delicious traditional sauces masterfully prepared by Pasta World Champion Yoshi Yamada!

La cucina di Anita

from scamorza to ‘nduja, freshly made ingredients carefully prepared by Anita according to the Calabrian tradition for the spiciest of dishes.

Giorgio Matera

traditional cuisine transformed into elegance



Taste and Chic

Private Fine Dining “Falling in Love”
(Le Stanze, 2F)

A Fine Dining experience featuring Barilla Ambassador and Michelin Chef Roberto Rossi, Il Silene (Seggiano, Tuscany).

Date/time: April 21 and 22

Lunch: 12:00 to 13:45 and 14:00 to 15:30;

Dinner: 18:30 to 20:30 and 20:45 to 22:45.

Only 20 seats per shift.

Registration form: HERE

Phone reservations: 03-6809-5802

Lunch Course: (8.000JPY)*

  • Crunchy vegetables Barilla cous cous in fish and lemon stock.
  • Caranroli Risotto with lightly roasted Red Chards and 36-month aged Parmesan Cheese Delicate Crème and Baby Beet Sprouts.
  • Oven Roasted Lamb with Mediterranean-Sea Herbs and Organic Onions in Trapani Salt and Soft Potatoes Puree.
  • Organic Strawberry Gelato dressed with Extra Virgin Olive Oil infused with lightly toasted Fresh Vanilla.

*wine included

-Wine List-




Dinner Course (15,000JPY)*

  • Organic Crunchy Vegetables, Poached Egg and Black Norcia Truffle in Crumbly Pastry Nest.
  • Barilla Casarecce Pasta in Vegetable Carbonara Sauce mixed with Aged Pecorino Cheese in Leaves of Wall-Nuts, Fresh Mint and Toasted Pepper.
  • Roasted Suckling Pig-Loin in Rosemary and Thyme Crust with Marinated Organic Vegetable mille-feuille.
  • Duck Egg and Vinsanto Wine Warm Cream on semi-candied, pan toasted Apricot Panettone raised with Natural Yeast.

*wine included

-Wine List-




“My philosophy is simple and coherent. That makes me felt satisfied and proud of being a chef in Tuscany”

The Love Bar (LE STANZE 1F)


All day bar featuring “Amore Mio” special
cocktail by Bruno Vanzan, Bartender World
Champion 2016

Open 11-21