Gucci Osteria da Massimo Bottura Tokyo

A restaurant supervised by an innovator of the Italian culinary world, Massimo Bottura. In command of the kitchen is Antonio Iacoviello, who left his homeland to start anew in Tokyo. Iacoviello’s cuisine shines out of careful attention to ingredients, from both Italian and Japanese perspectives. “A Parmigiana that Wants to Become a Ramen” is his description of a creation based on eggplant and ramen. The quirky names he appends to his dishes stoke our curiosity.

Massimo Bottura x Gucci: Tokyo Osteria

• Gucci Osteria da Massimo Bottura Tokyo represents a collaboration between the Gucci fashion house and Michelin-starred chef Massimo Bottura, blending Gucci's creativity, inspiration, and inclusion with Bottura's renowned Italian cuisine. It sits within Gucci's global Osteria concept, which includes locations in Florence, Beverly Hills, Tokyo, and Seoul.

Yuuko Higuchi mural interior

• The Ginza location features a mural by Japanese artist Yuuko Higuchi, providing a distinctive, art-forward centerpiece that enhances the dining environment.

Gucci Afternoon Tea at Gucci Osteria

• The restaurant offers a Gucci-branded Afternoon Tea, an unconventional addition for a fine-dining venue, with reported offerings such as an afternoon tea priced around 6,900 yen (tax included).

Tasting Menu – Lunch (Italy from Tokyo)

• 5 courses: ¥16,000 (税込)
• Availability: Tue-Fri lunch, 11:30–15:00; duration ~2 hours
• Service charge: 12% (additional)

Summer Menu (June 3 – Aug 31)

• Price: varies
• Hours: 11:30–23:00; closed from 15:00–18:00; closed on Mondays
• Summer menu highlights include Raffaella’s Caprese, Unagi in my Hometown, Ananas, and Three Tomato Spaghetti on the à la carte menu
• Terrace menu additions: Shaved Ice Sicilian Style with Brioche; Seasonal Parfait Mango

Signature dishes (highlights mentioned for summer menu)

• Raffaella’s Caprese: a summer reinterpretation of Parmigiana with three types of tomato sauce and mozzarella cream sauce
• Unagi in my Hometown: eel served Italian-style with balsamic vinegar, pickled zucchini, and cream purée
• Ananas: pineapple dessert with Okinawan pineapple and Puglian almonds
• Three Tomato Spaghetti: homemade pasta with red, yellow and green tomato sauces