Ginza Tower 2-7-12 Ginza, Chuo-ku Tokyo 104-0061 +81 3 6362 0555
Hankyu Umeda 5F - 8-7 Kakudacho Kita-ku, Osaka-shi - Osaka 530-8350 +81 6 6313 1575
Discover Il Ristorante - Luca Fantin.
Instagram: @bulgarilucafantintokyo
Il Ristorante - Luca Fantin has been named 73rd best restaurant in the world according to the World’s 50 Best Restaurants. This year, the list was extended to 100 places to support the restaurant industry, which continues to recover after the events of the last two years. Recognised for its inspired treatment of local ingredients with the latest culinary techniques, Il Ristorante has forged a new path for contemporary Italian cuisine. Congratulations to Chef Luca and the team for its outstanding accomplishment.
Bvlgari Il Cioccolato unveils a new limited edition gem for the season. Bursting with brightness, it’s a strawberry gelée and extra virgin olive oil-scented strawberry ganache creation, inspired by the just-picked flavours of an Italian summer. The piece is available through the summer at all Il Cioccolato locations throughout Japan.
Il Cioccolato introduces a second edition of its Tavoletta chocolate bar collection. Inspired by the season, it’s an apricot and passion fruit gelée coated with vegan chocolate. Made with almond powder and lighter than traditional dairy chocolate, it’s the perfect treat for summer.
Bvlgari Hotels & Resorts launches new pet amenities in four destination: Milan, London, Paris and Tokvo (La Terrazza Lounge - Bvlgari Ginza Tower). The Bvlgari Pet collection includes beds, blankets, bowls, tents, toys, carriers, water bottles and dog brush. Designed to make it easier than ever to travel with furry friends, the Bvlgari Pet Club ...
Long known for its captivating chocolate gems, Il Cioccolato introduces its new Tavoletta chocolate bar collection. Flavours are inspired by the season, with the first capturing the summery scents of lemon and hazelnut. In these anything-but-ordinary chocolate bars, hazelnut gianduja is contrasted with fresh citrus and a touch of salt and then ...