Available from October 18th, 2024 (Fri)
Discover more about Il Ristorante - Niko Romito
To celebrate Italy's most famous tuber, Chefs Niko Romito and Mauro Aloisio have designed an exclusive white truffle menu featuring white Alba truffles. Each dish lets the rich aroma of the truffle take centre stage, carrying guests on a journey through an Italian Autumn in the countryside of Piemonte, and reimagining traditional dishes with a light, contemporary touch. Sample dishes include a Parmigiano Reggiano Vacche Rosse fondue with Kuro fuji egg, chestnuts, and white truffle; tagliolini with butter and white truffle; and even a dessert of almond mousse with persimmons, spiced bread and white truffle.
Friday nights are for going out at the Bvlgari Hotel Tokyo. A new DJ night brings the sounds of the Italian DJ Claudio Cuomo at The Bvlgari Bar, where guests can dance, mingle and experience the energy of the city from the forty-fifth floor of the Hotel. Set to continue through the end of the year, the party can be held on the 45F terrace or move ...
Bvlgari Hotel Tokyo has been named No.22 among The World’s 50 Best Hotels 2024. Announced on September 17th in London, the awards recognise industry-defining hotels on six continents, making it an outstanding mark of distinction. The Hotel has also received the Nikka Best New Hotel Award 2024, a recognition given to the highest-ranked hotel on the ...
Tokyo's Bvlgari Bar invites guests to experience the latest tastes and trends in cocktail culture for one night with their latest edition of the Symposia cocktail series, taking place 12th May. The event will host guest bartender Marco Dognini from Bangkok's Bar Sathorn, which specializes in signature and classic drinks, crafted with the latest ...
As Autumn gets underway, with days shorter and temperatures lower, Afternoon Tea at The Bvlgari Lounge feels like the perfect way to while away an afternoon. Starting October 3rd, Bvlgari Hotel Tokyo invites guests to celebrate the arrival of a new season, with an Afternoon Tea inspired by the flavours of Autumn. Embracing the essence of the ...