WELCOME TO THE ARMANI/RISTORANTE IN TOKYOThe Armani/Ristorante is located on the 10th and 11th floors of the 56-metre high Armani/Ginza Tower concept store, a major architectural landmark situated in the prestigious shopping district of the Japanese capital.
OUR DISHES
EXPLORE THE BAR AND RESTAURANT
4-HANDS DINNERFeaturing Chef Ryogo Tahara of logy in Taipei6:00PM /6:30PM /7:00PM
We are pleased to announce a special four-hands dinner with Chef Ryogo Tahara of logy in Taipei—a two-Michelin-starred restaurant, also ranked the best in Taiwan by Asia’s 50 Best Restaurants. Chef Tahara and Chef Bruno share a deep respect for ingredients and a philosophy of expressing emotion and culture through cuisine. Together, they will present a tasting menu that blends their distinct yet harmonious culinary identities.
This collaboration will spotlight ingredients sourced from Hakodate, Hokkaido, a place that holds personal meaning for both of them. While Chef Tahara was born in Hokkaido, Chef Hiruma spent five formative years in Hakodate, creating a special bond with this northern region of Japan. Expect two exceptional evenings where Armani’s minimalist elegance meets logy’s poetic sensibility - an unforgettable sensory experience.
Dinner course with pairings 40,000 yen per person tax and service charge included.
For reservations, please select your date and time: 6pm, 6:30pm, and 7pm, and call us at 03 6274 7005.
OUR EXECUTIVE CHEFBRUNO HIRUMABorn in Mallorca in 1990 and raised in Barcelona, Bruno Hiruma brings a unique cultural heritage to his craft, blending his half-Japanese roots with a European upbringing. His culinary journey spans some of the finest dining establishments and luxury hotels across Europe and Japan, where he has honed his skills and cultivated a passion for blending tradition with innovation. After moving to Japan 15 years ago, Bruno spent five formative years in Hokkaido, where he worked as a sous chef at a small French restaurant in Hakodate. There, he developed daily-changing menus that showcased the exceptional quality of Hokkaido’s seasonal ingredients. This experience profoundly shaped his culinary philosophy, deepening his respect for locality and seasonality. In 2018, Bruno joined Zurriola, a two-Michelin-star restaurant in Ginza, as the right hand of Chef Seiichi Honda. Under Chef Honda’s mentorship, Bruno refined his culinary techniques and developed a distinctive perspective on crafting elegant, flavor-driven cuisine.
Bruno joined Armani / Ristorante in 2021 as a Chef, and in December 2024, he proudly stepped into the role of Executive Chef. At Armani Ristorante, he champions a cuisine philosophy that harmonizes the finest Japanese ingredients with a European sensibility. His dishes offer traditional Italian flavors with a modern twist, reflecting simplicity, sophistication, and an uncompromising commitment to taste. A cornerstone of Bruno’s approach is building strong relationships with suppliers across Japan. By visiting farms and learning about the meticulous craftsmanship behind the ingredients, he ensures that every dish tells a story, rooted in authenticity and respect for its origins. Bruno firmly believes that teamwork is the essence of a successful restaurant. He is dedicated to fostering a collaborative environment, ensuring that every guest enjoys an extraordinary dining experience that reflects the passion and dedication of the entire team.
AWARDSGAMBERO ROSSO - TOP ITALIAN RESTAURANTS 2025 Our restaurant has been awarded Three Forks in the Gambero Rosso’s Top Italian Restaurants guide for the fourth consecutive year.
50 TOP ITALY - 2025 Ranked 18th in 50 Top Italy 2025's Best Italian Restaurant in the World outside Italy guide.
GAULT & MILLAU - 2024 The esteemed French restaurant guide, Gault & Millau, has recognised our restaurant, earning a rating of 15.5 out of 20 points.
