In the heart of Tokyo, lies Arva—a culinary cocoon where the city's frenetic pace surrenders to a refinement of impressive gastronomy...
In the heart of Tokyo, lies Arva—a culinary cocoon where the city's frenetic pace surrenders to a refinement of impressive gastronomy. Arva has found its home within the Aman hotel, a name that carries the weight of its recent accolades, having just secured a place among the world's finest hotels.
The restaurant's design, is a masterstroke in the art of restraint, featuring an abundance of warm woods and soft, ambient lighting. The interior blends modern sophistication with the timeless grace of Japan's wabi-sabi aesthetic.
Chef Masakazu Hiraki was born and trained in Japan, before spending 17 years mastering his craft in Venice's most-celebrated kitchens. Now at the helm of Arva, he has crafted a menu that celebrates the familiar flavours of Italy while paying homage to Japan's rich culinary heritage. The restaurant is committed to locally sourced and seasonal ingredients, made possible through strong ties with local farmers, fishermen, market traders, and niche suppliers.
Highlights from the menu itself, include the Battuta di Manzo di Iwate - an Iwate Tankaku wagyu beef tartare, paired with Yamagata Funagata mushrooms and Aomori black garlic. The Crudo di Tonno di Ise highlights the pristine flavours of Ise Maguro tuna crudo, served with fennel, Manganji pepper, yuzu, and black caviar.
Because all good things should end with something sweet, the night isn’t over until you’ve tried the Monte Bianco + Sorbetto di Uva - a unique combination of Mont Blanc and Kyoho grape sorbet paired with Barolo red wine and blackberry.
Each dish encapsulates the very soul of Arva's culinary artistry, seamlessly merging Italian and Japanese influences to craft something truly exceptional. If the big city ever gets too much, you know where to find the peace.