Ten years of great authorial cookery. Luca Fantin, in his Ginza headquarters, built Asia’s most solid Italian creative cuisine, blending the exceptional local ingredients, the seasons, and a background matured in the biggest restaurants in Italy, Spain and Japan. Sensitivity and flavours are intertwined to perfection, masterful hand on smoking, meat cuts, details that make the difference are: service temperatures, cooking methods, fragrances, the management of the savoury and spicy elements. Presentations are neat and essential. The monograno Felicetti spaghetti with sea urchins is a thrill, as well as the risotto with chestnuts and Parmigiano Reggiano Vacche Rosse: very difficult to find a risotto of this level in the great restaurants of Italy. The contrast between the Hokkaido venison and the end of summer black figs is perfect among the mains. The only piece with room for improvement is the bread. The desserts are creative, tasty and fun, and confirm the goodness of what has been constantly constructed over time. Perfectly managed service, brilliant wine combinations proposed. For us this is the Restaurant of the Year and the highest experience of Italian author cuisine outside national borders.