luca.fantin

Il Ristorante - Luca Fantin di Tokyo - Giappone si classifica 16° nella categoria Migliori Ristoranti Italiani nel Mondo per la guida 50 Top Italy 2025 🧑‍🍳🍽 #50Top #50TopItaly #tokyo #japan #cucinaitaliana #guidaristoranti #restaurant #foodporn #milanoeventi #chef #eccellenzaitaliana #italianfood

NUOVO VIDEO Il riccio di mare a Tokyo: Sushi vs. Pasta con Luca Fantin e Hiroyuki Sato Consumato nei mercati come street food, nelle trattorie e negli omakase in forma di sushi, nighiri e tempura, ma anche all’italiana con la pasta, il riccio di mare giapponese è uno degli ingredienti più preziosi e ricercati. Lo chef luca.fantin racconta la cultura gastronomica del riccio nella città di Tokyo, per poi confrontarsi con il sushi master @hiro.sato.sushi in uno scontro titanico tra pasta e sushi. @hakkoku.jp @bvlgarilucafantintokyo In collaborazione con @pastificio_felicetti 👉🏻LINK IN BIO per il video integrale 🇬🇧NEW VIDEO Sea Urchin in Tokyo: Sushi vs. Pasta with Luca Fantin and Hiroyuki Sato Consumed in markets as street food, in restaurants and omakase in the form of sushi, nighiri and tempura, but also in the Italian way, with pasta, Japanese sea urchin is one of the most precious and tasty ingredients. Chef luca.fantin talks about the gastronomic culture of sea urchin in the city of Tokyo, and then confronts sushi master @hiro.sato.sushi in a titanic clash between pasta and sushi. @hakkoku.jp @bvlgarilucafantintokyo In collaboration with @pastificio_felicetti 👉🏻LINK IN BIO for the full video #italiasquisita #newvideo #japanesefood #tokyo #sushi #pasta #riccidimare #seaurchin #michelinstar #omakase

Why fashion and food are frolicking together in an epic romance. @gaggan_anand @gucciosteria @massimobottura @luca.fantin @bvlgarilucafantintokyo By RASHMI UDAY SINGH @rashmiudaysingh What’s going on? How come we are licking, munching, crunching, and swallowing the hallowed almost two-century-old Louis Vuitton monogram? Is it true that the houses of haute couture that have long glorified the skinny and the anorexic are now cohabiting with the decadent and the gourmet? For sure, high-octane fashion houses are copulating not just with Michelin-starred restaurants but also rebel chefs. The two F words ‘fashion’ and ‘food’ have been teasing and flirting with each other over the years. And doing so in multiple ways. It’s only in the recent past that the fashion houses’ passion has sashayed down the gourmet restaurant runways with oomph. To read more, grab our October issue now! Out on stands! #IndiaTodaySpice #FashionAndFood #HauteCuisine #GourmetFashion #MichelinStarDining #RebelChefs #FoodMeetsFashion #LouisVuitton #GucciOsteria #CulinaryArt #EpicRomance #FashionPassion #FoodLovers #GastronomyAndStyle #Fashionista #FoodCulture

Fifteen years on, Il Ristorante - Luca Fantin in Tokyo has become a remarkable meeting point of Italian heritage and Japanese precision. Chef Luca Fantin has spent years honing a cuisine that, while unmistakably Italian, is subtly enhanced by Japanese sensibilities, creating a harmonious balance between tradition and transformation. Discover how Fantin’s culinary journey has transformed Il Ristorante into one of Tokyo’s most distinctive dining experiences. Tap the link in bio to read more. 十五年來，東京的Il Ristorante - Luca Fantin已成為意大利傳統與日本精緻完美交匯的地標。主廚Luca Fantin多年來精心打造出一種獨特的料理風格，在保持純正意大利特色的同時，巧妙融入日本的細膩感，在傳統與創新之間取得完美平衡。 一起來了解Luca Fantin的美食之旅如何將Il Ristorante打造成東京最具特色的餐飲體驗之一。點擊Link in bio 了解更多。 #tatlerdininghk #tatlerdiningchats #ilristorante #lucafantin #tokyo #japan

NUOVO VIDEO Il tempura più prezioso di Tokyo con Luca Fantin - Onodera Ginza @luca.fantin del Bulgari di Tokyo, da più di 15 anni chef nella capitale nipponica, racconta la sua esperienza in uno degli omakase di tempura più lussuosi della città. Assaggio dopo assaggio, lo chef veneto ripercorre il menu stagionale di Tempura @ginzaonodera per cercare di cogliere il senso di un rituale gastronomico, anche nel confronto con il classico fritto italiano. In collaborazione con @olitalia.it Con il supporto tecnico di Tokyo Tokyo @tokyotokyooldmeetsnew @ikedamasa 👉🏻LINK IN BIO per il video integrale 🇬🇧NEW VIDEO The Most Precious Tempura in Tokyo with Luca Fantin - Onodera Ginza @luca.fantin of Bulgari in Tokyo, chef in the Japanese capital for more than 15 years, share his experience in one of the most luxurious tempura omakase in the city. Tasting after tasting, the Venetian chef retraces the seasonal menu of Tempura @ginzaonodera to try to capture the meaning of a gastronomic ritual, also in comparison with the classic Italian fried food. In collaboration with @olitalia.it With the technical support of Tokyo Tokyo @tokyotokyooldmeetsnew @ikedamasa 👉🏻LINK IN BIO for the full video #italiasquisita #newvideo #tokyo #tempura #japanesefood #chef

Il Ristorante Luca Fantin has been awarded the “Three Forks” for the seventh times as one of Gambero Rosso’s Top Italian Restaurants in Tokyo for 2025! ・ ガンベロロッソの『世界のトップイタリアンレストラン』東京 2025年度版において、イル・リストランテ ルカ・ファンティンは今年で7度目の快挙となる3フォークスを受賞しました。 ・ ・ @gambero_rosso @gamberorossointernational @luca.fantin @bvlgarihotels #ilristorantelucafantin #gamberorosso #tokyorestaurant

✨ Grateful to Be at La Liste Tokyo ✨ Proud to bring Bulgari il ristorante Luca Fantin to La Liste, celebrating Italian excellence in the heart of Tokyo. Grateful to our amazing team and guests who inspire us every day. #LaListe2024 #LucaFantin #ItalianCuisine #TokyoDining #lalistetokyo #alainducasse #japan #regismarcon #michelinstar

Two visions, four hands. Il Ristorante - Luca Fantin welcomed Chef Sung Anh from MOSU, a three-MICHELIN-starred restaurant in Korea, for an exclusive lunch and dinner, executed to perfection by the two chefs. Together, the duo and their teams led guests on a journey of surprise, joy and respect for exquisite ingredients. 2つのビジョン、4つの手。イル・リストランテ・ルカ・ファンティンは、韓国のミシュラン3つ星レストラン「MOSU」よりアン・ソンジェシェフを迎え、2人のシェフが完璧に仕上げたエクスクルーシブなランチ＆ディナーを開催しました。２人のシェフとそのチームは、最高の食材に敬意を払った料理の数々で、ゲストを驚きと喜びの旅へと導きました。 . . . #BvlgariLucaFantinTokyo #IlRistoranteLucaFantin

SPOILER 🇯🇵 🇮🇹 Siamo spiacenti ma oggi non uscirà un video, per il prossimo episodio bisognerà attendere venerdì 18 ottobre. Abbiamo pensato però di anticiparvi una grossa novità in arrivo a novembre. Ecco alcune immagini dal backstage di Tokyo: una settimana di riprese dedicata non solo ad alcuni grandi classici della cucina giapponese, ma all’incontro tra due grandissime culture gastronomiche con alcuni dei più importanti professionisti italiani che lavorano nella capitale nipponica e altrettanti maestri ed eccellenze gastronomiche. Qualcuno riesce a indovinare su cosa verteranno i nostri racconti del Sol Levante? SPOILER 🇯🇵 🇬🇧 We’re sorry but a video won’t be released today, for the next episode you have to wait until Friday October 18th. However, we thought to share with you something special coming in the next few weeks. Here are some pics from the Tokyo backstage: a week of filming dedicated not only to some great classics of Japanese cuisine, but to the intertwining between two great gastronomic cultures. We’ve been documenting the the most important Italian professionals working in the Japanese capital together with many great Japanese masters. Can anyone guess what our stories from the Land of the Rising Sun will be about? #italiasquisita #spoiler #japan #tokyo #omakase #chef #ramen #sushi #tempura #pizza

Family time is the best time—especially when we’re making our favorite Carbonara together! 🍝👨‍🍩👩‍🍳 Today, kids and I took over the kitchen to whip up this classic for 4. It’s amazing how much love you can put into a dish when you cook together. ❤️ #CarbonaraTime #familycooking #kidsinthekitchen #italiantradition Sure! Here’s a simple recipe for Carbonara for 4 people that you can share in your post: Classic Carbonara Recipe (for 4) Ingredients: • 400g spaghetti • 150g guanciale • 4 large eggs • 100g Pecorino Romano cheese, grated • Freshly ground black pepper • Salt (for pasta water) Instructions: 1. Prep the guanciale: Cut the guanciale into small strips. Heat a large pan over medium heat and cook the guanciale until crispy. Remove from heat but keep the fat in the pan. 2. Boil the pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente (according to package instructions). 3. Make the egg mixture: While the pasta cooks, whisk together the eggs, grated Pecorino, and a generous amount of black pepper in a bowl. 4. Combine: Drain the pasta (reserve some cooking water) and immediately add it to the pan with the guanciale. Stir to coat the pasta with the rendered fat. 5. Finish the dish: Remove the pan from heat and quickly pour in the egg and cheese mixture, tossing vigorously to create a creamy sauce. Add a splash of reserved pasta water if needed to achieve the perfect consistency. 6. Serve: Plate the Carbonara and finish with extra Pecorino and black pepper.(only adult) Ops…I have a little secret from @manuela_stamerra @lelio.gavazza add one whole egg when you cook large quantity of pasta 😋 Buon appetito! 🍝✨ #lucafantin

Our stay at @bvlgariresortbali was made all the more wonderful with a romantic dinner at Il Ristorante by @luca.fantin to celebrate our anniversary! The intimate and chic setting is the perfect backdrop for the exquisite Italian cuisine that Chef Luca is known for at his flagship restaurant @bvlgarilucafantintokyo in Tokyo. While Luca is not always in town, the restaurant is in the good hands of Head Chef @lalemazzali who has extensive experience working in Europe. Our tasting menu started with a myriad of amuse bouche which changes everyday, followed by a bread course with irresistible pastries. The meal continued with highlights such as the trout with zucchini & bottarga sauce, ravioli with scallop & green asparagus, homemade tagliolini with vanilla butter & caviar, and my personal favorite - crayfish with white asparagus & saffron sabayon. And what better way to end the night than with a beautiful display of fireworks! Our menu: 𝗖𝗿𝘂𝗱𝗼 𝗱𝗶 𝗿𝗶𝗰𝗰𝗶𝗼𝗹𝗮, 𝗰𝗲𝘁𝗿𝗶𝗼𝗹𝗼 𝗲𝗱 𝗮𝗰𝗾𝘂𝗮 𝗱𝗶 𝗽𝗼𝗺𝗼𝗱𝗼𝗿𝗼 Amberjack, pickled cucumber, tomato water 𝗧𝗿𝗼𝘁𝗮 𝗰𝗼𝗿𝗮𝗹𝗹𝗶𝗻𝗮, 𝘇𝘂𝗰𝗰𝗵𝗶𝗻𝗲 𝗲 𝘀𝗮𝗹𝘀𝗮 𝗮𝗹𝗹𝗮 𝗯𝗼𝘁𝘁𝗮𝗿𝗴𝗮 Singaraja coral trout, zucchini, bottarga sauce 𝗚𝗮𝗺𝗯𝗲𝗿𝗼 𝗱’𝗮𝗰𝗾𝘂𝗮 𝗱𝗼𝗹𝗰𝗲, 𝗮𝘀𝗽𝗮𝗿𝗮𝗴𝗼 𝗯𝗶𝗮𝗻𝗰𝗼 𝗲 𝘇𝗮𝗯𝗮𝗶𝗼𝗻𝗲 𝗮𝗹𝗹𝗼 𝘇𝗮𝗳𝗳𝗲𝗿𝗮𝗻𝗼 Javanese crayfish, white asparagus, saffron sabayon 𝗥𝗮𝘃𝗶𝗼𝗹𝗶 𝗱𝗶 𝗰𝗮𝗽𝗲𝘀𝗮𝗻𝘁𝗲 𝗲 𝗮𝘀𝗽𝗮𝗿𝗮𝗴𝗶 𝘃𝗲𝗿𝗱𝗶 Ravioli with scallop and green asparagus 𝗧𝗮𝗴𝗹𝗶𝗼𝗹𝗶𝗻𝗶 𝗰𝗼𝗻 𝗯𝘂𝗿𝗿𝗼 𝗮𝗹𝗹𝗮 𝘃𝗮𝗻𝗶𝗴𝗹𝗶𝗮 𝗲 𝗰𝗮𝘃𝗶𝗮𝗹𝗲 Homemade tagliolini, Kintamani vanilla butter, caviar 𝗩𝗮𝗿𝗶𝗮𝘇𝗶𝗼𝗻𝗲 𝗱𝗶 𝗱𝗲𝗻𝘁𝗶𝗰𝗲 𝗰𝗼𝗻 𝗽𝗮𝘁𝗮𝘁𝗲 Wild local snapper with potatoes spaghetti 𝗙𝗶𝗹𝗲𝘁𝘁𝗼 𝗱𝗶 𝗺𝗮𝗻𝘇𝗼 𝗰𝗼𝗻 𝗶𝗻𝘀𝗮𝗹𝗮𝘁𝗮 𝗮𝗹𝗹’𝗮𝗰𝗲𝘁𝗼 𝗯𝗮𝗹𝘀𝗮𝗺𝗶𝗰𝗼 𝗯𝗶𝗮𝗻𝗰𝗼 Wagyu beef tenderloin, Plaga salanova salad, white balsamic vinegar 𝗖𝗼𝗰𝗰𝗼 Coconut textures 𝗖𝗶𝗼𝗰𝗰𝗼𝗹𝗮𝘁𝗼, 𝗴𝗲𝗹𝗮𝘁𝗼 𝗮𝗹 𝗰𝗮𝗳𝗳𝗲’ 𝗲 𝘄𝗵𝗶𝘀𝗸𝗲𝘆, 𝗳𝗼𝗴𝗹𝗶𝗲 𝗱𝗶 𝘁𝗮𝗯𝗮𝗰𝗰𝗼 Raw Bali chocolate, coffee-whiskey ice cream, javanese tobacco • Il Ristorante - Luca Fantin Bali, Indonesia #supermelBali

4 HANDS SPECIAL EVENT – A Gastronomic collaboration event on October 11th & 12th Luca Fantin of Il Ristorante Luca Fantin, is pleased to announce the final 4-HANDS event, collaborating with Chef Sung Anh from the renowned restaurant MOSU in Seoul, which has earned three Michelin stars in the 2023 and 2024 editions of the Michelin Guide Korea. Date: 10/11(Fri) Lunch: 11:30～ / 12:00 ～ / 12:30 ～ / 13:00 ～​ 10/12(Sat) Lunch: 11:30～ / 12:00 ～ / 12:30 ～ / 13:00 ～​ Dinner: 17:30～ / 18:00 ～ / 18:30 ～ / 19:00 ～ Price: ¥49,500(Tax included) per person. Pairing course with “Dom Pérignon”: ¥115,500(Tax included) per person. *Please note that a 13% service charge will be added to the above prices. Il Ristorante Luca Fantin Please call 03-6362-1270 Online booking: For more details, please check the profile link. (@bvlgarilucafantintokyo) ・ ・ 【イル・リストランテ ルカ・ファンティンよりお知らせ】 10月11日（金）、12日（土）、ミシュランガイド韓国 2023及び2024年度版にて3つ星を獲得した韓国を代表する名店「MOSU」のシェフ、アン・ソンジェ氏との特別なフォーハンズイベントを開催いたします。 開催日時： 2024年10月11日（金） ランチ：11:30～ / 12:00 ～ / 12:30 ～ / 13:00 ～​ 2024年10月12日（土） ランチ：11:30～ / 12:00 ～ / 12:30 ～ / 13:00 ～​ ディナー：17:30～ / 18:00 ～ / 18:30 ～ / 19:00 ～ コース：お一人様 49,500円（税込） ドン ペリニヨン ペアリングコース：お一人様 115,500円（税込） ※上記価格に加え、13％のサービスチャージが掛かります。 イル・リストランテ ルカ・ファンティン 電話予約 ：03-6362-1270 詳細はプロフィールをご確認ください。 (@bvlgarilucafantintokyo) @mosuseoul @sungmosu @luca.fantin #mosuseoul #finedinning #michelinguide #fourhandsdinner