Having tried all the Heinz Beck restaurants abroad, we can confirm that the Tokyo branch is certainly the best for complexity and nuances of flavours, thanks also to crazy good ingredients. We salute chef Giuseppe Molaro, who has returned to Italy with a project of his own after having done an excellent job, and we welcome Carmine Amarante, also from Campania, who immediately gave proof of his talent in the kitchen. The classic Heinz Beck fagottelli stuffed with carbonara were exactly as good as those tasted at La Pergola in Rome. Among the dishes of the two tasting menus we highly recommend the ravioli with pork, smoked potato and oxidised onion sauce, as well as the pigeon breast with chestnuts and pomegranate. Sweets, needless to say, are fantastic, so leave adequate room. Perfectly fused aesthetics and taste.