You can find our coffee in these restaurants:
Bulgari Hotel (Tokyo-Osaka).
Luca Fantin, from Silea in Treviso, owes his passion for cuisine to his grandmother, Anita. At 13 he enrolled at the Catering School of Treviso and began working part-time at Osteria Nea. After his studies, his first real experiences began, first locally and then in Milan, Spain and Rome.
In 2009, Bvlgari Tokyo Restaurants sought an Italian chef for their restaurant, but not just any chef: they were on the hunt for a young talent. The search led them to a taciturn thirty-year-old chef: Luca Fantin, born 1979. He accepted, becoming the only Italian chef who can boast of holding a 2011 Michelin star.
In 2014, he was awarded the prestigious title of ‘Chef of the Year’ by the Identità Golose culinary guide.
His cuisine is “Italian”, and the quotes here are necessary. Bvlgari Ginza Tower’s initial intention of bringing all the home-grown ingredients used in Italian cuisine to Japan soon gave way to the desire to concentrate more on local markets and producers. This led to his discovery of a fascinating world and an extremely high level of quality, where he could always count on a good production of artichokes, puntarelle and a type of radicchio similar to that found in Treviso. The tastes are pure, and he does not see the differences from Italian vegetables as a defect, but rather as an incentive to find new pairings.
There are just a few exceptions: Carnaroli rice, extra virgin olive oil, and Grana Padano cheese.
In 2018, Il Ristorante Luca Fantin at the Bvlgari Ginza Tower in Tokyo took its place on the renowned list of Asia’s 50 Best Restaurants, at number 28. Of the 11 Japanese restaurants which made the rankings, Il Ristorante Luca Fantin was the only one chosen that is not under the direction of a Japanese chef.
The other chefs