On the 40th floor of the Bvlgari Hotel Tokyo, Il Ristorante – Niko Romito offers a unique blend of elegant architecture and culinary artistry. The restaurant accommodates 62 diners indoors, with another 34 on the terrace, all under a beautifully curved wooden ceiling that reflects Japanese design while showcasing a distinctly Italian character. Chef Niko Romito brings his meticulous approach to contemporary Italian cuisine here, which has successfully garnered the restaurant a Michelin star for three years in a row since its inception.
The Vision of Niko Romito
Chef Niko Romito has gained acclaim for a unique approach: he stays true to Italian culinary traditions while bravely redefining them. Hailing from Abruzzo in central Italy, Romito received three Michelin stars at his flagship restaurant, Reale. He then collaborated with Bvlgari Hotels & Resorts to create a signature dining concept that now reaches cities like Dubai, Beijing, Shanghai, Milan, Paris, Rome, Bali, and Tokyo. His culinary philosophy emphasizes “purity, synthesis, and lightness,” focusing on stripping dishes down to their core elements while enhancing flavors through careful technique.
The Il Ristorante – Niko Romito initiative represents an ambitious goal of establishing fresh standards for modern Italian cuisine that retain their authenticity regardless of location. Romito took charge of menu development and personally trained each chef at the various locations. He continues to oversee kitchen operations around the world as both a mentor and advisor. His vision reinterprets classic Italian recipes using intricate cooking techniques that remain hidden from diners who experience dishes that are simultaneously familiar yet innovative.
Made in Italy, Redefined
At the heart of Romito’s culinary philosophy is his “Made in Italy” approach, which celebrates the richness and variety of Italian gastronomy while updating tradition with contemporary technique. Dishes like Antipasto all’Italiana and Cotoletta alla Milanese appear deceptively simple, yet each represents extensive research into ingredients, flavors, and textures. The goal is pure, intense taste achieved through transformation rather than addition.
“I want guests to feel like they are on a journey through the great classics of our cuisine and its innumerable regional specialties,” Romito explains, as mentioned on the Bvlgari Hotels. “Every meal is an opportunity to discover new flavors or rediscover well-known ones.” This journey encompasses Italy’s regional diversity, from Piedmontese traditions to Milanese classics, unified by a singular culinary language that emphasizes lightness without sacrificing depth.
The consistency across all Il Ristorante – Niko Romito locations reflects this commitment to a defined canon. Whether dining in Tokyo or Dubai, guests encounter the same carefully researched menu, a deliberate choice that reinforces the restaurant’s identity as a modern Italian institution rather than a localized interpretation.
The Tokyo Expression
Il Ristorante – Niko Romito at Bvlgari Hotel Tokyo balances its Italian identity with thoughtful integration into its Japanese setting. The curved wood ceiling acknowledges local architectural traditions, while the terrace offers guests an outdoor dining experience that takes advantage of Tokyo’s urban landscape. The restaurant maintains an exclusive atmosphere, welcoming guests ages 12 and above, with the exception of hotel residents.
Operating hours span breakfast, lunch, and dinner service. Breakfast runs from 7:00 to 10:30 AM, lunch from noon to 2:30 PM, and dinner from 6:00 to 9:00 PM, with each service maintaining the precision and attention to detail that defines the Romito approach.
The Kitchen Leadership
Resident Head Chef Mauro Aloisio brings his own distinguished pedigree to the Tokyo kitchen. Originally from Milan, Aloisio studied at the San Pellegrino Institute before building his career across Europe’s most prestigious establishments. His five years at Badrutt’s Palace Hotel in Saint Moritz preceded eight years in Milan working at Bvlgari Hotel Milano, Armani/Nobu, and the two-Michelin-starred VUN Andrea Aprea at Park Hyatt. Additional experience at Michelin-starred IL LAGO in Geneva refined his technique before he joined the Niko Romito organization.
Critically, Aloisio trained directly with Romito at his Accademia in Abruzzo, immersing himself in the chef’s philosophy and methodology before taking positions at Il Ristorante locations. He previously helmed the Shanghai outpost, where the restaurant earned its Michelin star under his leadership, demonstrating his mastery of Romito’s demanding standards.
A Global Italian Institution
The first Il Ristorante – Niko Romito opened in Beijing in 2017, followed rapidly by Dubai, then Milan and Shanghai in 2018. Paris joined the collection in 2021, with Rome, Tokyo, and Bali completing the current portfolio. This expansion represents more than restaurant openings; it constitutes the global establishment of a culinary philosophy.
“Diners from all over the world eating at Il Ristorante – Niko Romito in Bvlgari Hotel, whether it is in China or in Dubai or in any other country, will feel they have already visited our country even if they never did it,” Romito notes. This ambition to represent authentic, contemporary Italy to international audiences drives every aspect of the restaurant’s operation.
The partnership with Bvlgari Hotels & Resorts proved transformative for Romito, pushing him to articulate the fundamental values of Italian cuisine in a way that could maintain integrity across diverse cultural contexts. “The project realized with Bvlgari was an incredible challenge for me; it made me question the key values of Italian cuisine and how I could respect tradition while making it evolve according to my culinary credo,” he reflects.
The Essence of Excellence
Il Ristorante – Niko Romito signifies a hospitality concept where flavor and beauty are expressions of creativity. Beneath the surface of familiar dishes to their patrons, there is ongoing research regarding raw materials and intensity of flavor that has always been a hallmark of Romito’s work. The restaurant proposes an experience that goes beyond providing comfort, or what a meal is, but rather teaches guests what Italian cuisine could become if affected by the context while staying true to its roots.
As Tokyo is rich in high-end dining options, Il Ristorante – Niko Romito has quickly positioned itself as critical in experiencing Italian cuisine, which is both refined and progressive. The Michelin ranking affirms what guests will ultimately find: this is indeed Italian-style cooking that embraces its past while confidently shaping its future.
