Spring flavors at Il Ristorante – Niko Romito

At Il Ristorante – Niko Romito, the seasons unfold as a refined narrative, expressed through distinctive dishes rooted in Italian heritage and reimagined with the Chef’s signature lightness. Carefully selected local ingredients anchor each creation, deepening an ongoing dialogue between Italy and Japan with every evolving menu. 

For Spring 2026, new dishes emerge as expressions of place and season. In Tokyo, highlights include Linguine with Wagyu beef sauce, tomato, capers, olives and oregano, alongside Braised Ise-ebi lobster with spinach, buckwheat and chili pepper. Each creation bridges cultures, revealing unexpected harmony and depth where diverse influences meet.