Aroma Fresca

Italian as only Japan can do, with the spotlight squarely on Japan-sourced ingredients. Shinji Harada creates a cuisine from the interplay of his own sensibilities and experience. Only seasonal ingredients are used, as in the pasta of bamboo shoots and matsutake mushrooms or herb-steamed conger eel. Using traditional cooking methods, Harada expresses the flavours of the season with freewheeling creativity. The restaurant’s name, which means ‘the aroma of freshness’, encapsulates the importance of great ingredients.

Distinctive Details

• Aroma-driven Italian cooking by chef Shinji Harada
• High table design that brings the aroma of each course closer to the diner

Signature Ingredients

• Seasonal Japanese produce used through an Italian lens
• Aromatic herbs, citrus and spices used to amplify fragrance and lift

Menu Summary

Italian fine dining in Ginza led by chef Shinji Harada, built around aroma and precise technique. The dining room’s high tables are designed to bring the food’s scent closer as you eat.