Arva - Aman Tokyo - TableCheck

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Message from Venue

Dear guests,

Thank you for your continued support of Aman Tokyo.

- Operation hours -

Lunch: 11.30am to 2pm. (LO 2 pm)
Dinner: 5pm to 10pm. (LO 8pm for set menu, 9pm for a la carte orders)

Thank you for our understanding and cooperation.
***********************************************************************
■Please inform us of the purpose of your visit. (birthday, business meeting, etc.)
■Tables are allocated upon arrival and cannot be selected in advance.
■If you have any food allergies, please let us know in advance of your visit.
■Please note, this is a non-smoking restaurant.
■If you require any further assistance, please contact the Aman Tokyo team directly.
***********************************************************************
Aman Tokyo restaurant reservation (Direct) 03-5224-3339
amantokyo.fbres@aman.com
From 10.00am - 7.00pm

I confirm I've read the Message from Venue above

<Menu>

TORTINO DI RICOTTA
Hokkaido ricotta & autumn eggplant pie,
myoga ginger, Chiba peanuts, Parmigiano, vincotto wine grape reduction

*****

PESCE BANDIERA
Herb crusted Tachiuo scabbard fish,
Kuruma ebi prawn, squid, lotus root cake, marinara sauce

or

POLLO ALLA ROMANA
Roman-style braised Shamo chicken from the Yamanashi Nakamura farm,
tomato, paprika, sweet potato purée, gobo root, rocket leaves

*****

TIRAMISÙ
Tiramisu, Domori chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>

TORTINO DI RICOTTA
Hokkaido ricotta & autumn eggplant pie,
myoga ginger, Chiba peanuts, Parmigiano, vincotto wine grape reduction

GNOCCHI
Hokkaido Kita-akari potato gnocchi, chestnut, porcini, ginkgo nut

*****

PESCE BANDIERA
Herb crusted Tachiuo scabbard fish,
Kuruma ebi prawn, squid, lotus root cake, marinara sauce

or

POLLO ALLA ROMANA
Roman-style braised Shamo chicken from the Yamanashi Nakamura farm,
tomato, paprika, sweet potato purée, gobo root, rocket leaves

*****

MONTE BIANCO
Mont Blanc, pear sorbet, Aomori black currant compote

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>

SFORMATO DI PORCINI
Porcini mushroom savoury flan,
taleggio fondue sauce, butternut squash salad

FETTUCCINE
Fettuccine,
housemade Golden Agu pork sausage,
makomodake wild rice stem, crunchy aromatic herbs

PESCE BANDIERA
Herb crusted Tachiuo scabbard fish,
Kuruma ebi prawn, squid, lotus root cake, marinara sauce

CERVO
Roasted Yezo venison loin, celery root purée,
pickled purple cabbage, juniper berry sauce

MONTE BIANCO
Mont Blanc, pear sorbet, Aomori black currant compote

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

Sweets & Savory buffet with various Italian desserts and Italian sweets limited to 3 days. You can enjoy many classic Italian dolce as you like, using selected fruits and ingredients by Chef Inoue.
This time, we will focus on sweets from northern Italy such as Piedmont and will offer items with an arrangement by pastry chef Inoue.
Continuing from last year, we will also prepare a dolce made from Shine Muscat harvested in a vineyard in Yamanashi Prefecture that Aman Tokyo has specially contracted.
In addition to sweets, there are savory and pasta, and you can order drinks such as high-quality tea and coffee as much you like, so you can enjoy it like afternoon tea.
Enjoy an elegant teatime.

<Menu>

STUZZICHINO
Amuse-bouche

SFORMATO DI FUNGHI PORCINI
Porcini mushroom sformato, taleggio fondue, butternut squash salad

FETTUCCINE
Fettuccine,
housemade golden Agu pork salsiccia, makomodake wild rice stem, herb fritter

*****

CERNIA
Sautéed hata grouper,
housemade anchovy, capers, saltwort, parsley oil

or

CERVO
Roasted Yezo venison loin,
celery root purée, purple cabbage sauerkraut,salsa al ginepro

*****

TIRAMISÙ CON CIOCCOLATO DOMORI
Tiramisu, Domori chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
*Content of the menu will change on 4 September 2024.

[Menu]
■ STUZZICHINO
Amuse-bouche

■ANTIPASTO MILLEGUSTI
Antipasto millegusti

■CRESPELLE
Tuscan crêpes, porcini mushroom ragù,
Gunma Yamakokinoko mushrooms, fontina cheese

*****

■ACQUA PAZZA
Acqua pazza, catch of the day off Goto’s seas

or

■COTOLETTA ALLA MILANESE
Cotoletta alla Milanese, fresh tomato sauce

or

■CROSTA DI PANE
Crosta di pane,
beetroot, porcini, balsamic vinegar, dill

*****

■TORTA DI NOCCIOLE
Hazelnut cake, fig compote, Marunouchi honey gelato

■Coffee or tea, sweet bites

*Menus are subject to change due to availability and other factors. Please be aware of this in advance.

<Menu>

STUZZICHINO
Amuse-bouche

INSALATA DI RISO
Italian rice salad, Ise maguro tuna,
Japanese yam, quail egg, Aman Tokyo signature caviar

SPAGHETTI CON RICCI DI MARE (NF)
Pastificio Setaro artisanal spaghetti, sea urchin, Mie tuna bottarga roe

PESCE AMADAI
Scaled Amadai tilefish uroko-yaki, makomo wild rice stem,
sea grapes, herb crusted mussel, saffron

LOMBATA DI MANZO AKAUSHI
Kumamoto Akaushi wagyu sirloin, `Pure white`corn crust,
roasted young corn in husks

CASSATA
Fig & ricotta cheese Sicilian Cassata cake, Italian organic honey gelato

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
*Content of the menu will change on 4 September 2024.

<Menu>

TONNO SCOTTATO
Seared Ise maguro tuna, Hokkaido horseradish cream, Aman Tokyo signature caviar

SPAGHETTI CON RICCI DI MARE (NF)
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

CERNIA
Sautéed hata grouper, housemade anchovy,capers, saltwort, parsley oil

MANZO AKAUSHI
Kumamoto Akaushi wagyu sirloin,
lotus root, red Manganji pepper crust,Sherry vinegar

MONTE BIANCO
Mont Blanc, pear sorbet,
Aomori black currant compote

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

<Menu>

TONNO SCOTTATO
Seared Ise maguro tuna, Hokkaido horseradish cream, Aman Tokyo signature caviar

BUDINO DI GAMBERI
Amaebi shrimp pudding, turnip purée, lemon, tarragon

SPAGHETTI CON RICCI DI MARE (NF)
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

CERNIA
Sautéed hata grouper, housemade anchovy,capers, saltwort, parsley oil

MANZO AKAUSHI
Kumamoto Akaushi wagyu sirloin,
lotus root, red Manganji pepper crust,Sherry vinegar

MONTE BIANCO
Mont Blanc, pear sorbet,
Aomori black currant compote

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>

TONNO SCOTTATO
Seared Ise maguro tuna, Hokkaido horseradish cream, Aman Tokyo signature caviar

BUDINO DI GAMBERI
Amaebi shrimp pudding, turnip purée, lemon, tarragon

SPAGHETTI CON RICCI DI MARE (NF)
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

CERNIA
Sautéed hata grouper, housemade anchovy,capers, saltwort, parsley oil

MANZO AKAUSHI
Kumamoto Akaushi wagyu sirloin,
lotus root, red Manganji pepper crust,Sherry vinegar

MONTE BIANCO
Mont Blanc, pear sorbet,
Aomori black currant compote

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*There will be 6-glass of wine selected by sommelier. (90cc per glass)
*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

<Menu>
AMAN ORIGINAL CAVIER
Aman original cavier

CRUDO DI TONNO
Ise Maguro medium fatty tuna crudo, fennel,
makomo wild rice stem, Manganji pepper,
“Tiger tail” green chilli, yuzu citrus, Aman caviar

GRONGO FRITTO
Tokushima pike conger fritter,
tomato, orange, basil, endive

SPAGHETTI CON RICCI DI MARE
Pastificio Setaro artisanal spaghetti,
sea urchin, Mie tuna bottarga roe

ORATA AMADAI CROCCANTE
Crunchy Ishikawa Amadai tilefish uroko-yaki,
red snow crab & turnip orzotto

MANZO IBUSUKI
Kagoshima Ibusuki wagyu sirloin tagliata,
porcini mushroom pudding, Parmigiano Reggiano

BENVENUTO DELLA PASTICCERIA
Pre-dessert

MONTE BIANCO
Monte Bianco, kyoho grape sorbet,
Barolo & black berry sauce

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
*Content of the menu will change on 1st December 2023. We will post new menu here when it is ready. Thank you very much for your understanding.

<Menu>

STUZZICHINO
Amuse-bouche

CARANGO SCOTTATO
Seared Shima-aji striped jack, kohlrabi cabbage, Hokkaido ricotta,
Sudachi citrus, Nagasaki mullet bottarga

FAGOTTINI
`Little bundles`stuffed pasta, eggplant, tomato,
Kagoshima kuruma-ebi prawn, mozzarella cream, basil

PESCATO DEL GIORNO DAL MARE DI GOTO
Freshest catch of the day off Goto's seas, mountain cabbage,
asari clams, turban shell, garden herb minestrone

ANATRA
Caramelized Ibaraki Kasumi duck,
Kagabuto cucumber sweet & sour, Ligurian string bean salad

TIRAMISÙ CON CIOCCOLATO DOMORI
Tiramisu, Domori chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
*Content of the menu will change on 4 September 2024.

<Menu>

STUZZICHINO
Amuse-bouche

CARANGO SCOTTATO
Seared Shima-aji striped jack, kohlrabi cabbage, Hokkaido ricotta,
Sudachi citrus, Nagasaki mullet bottarga

FAGOTTINI
`Little bundles`stuffed pasta, eggplant, tomato,
Kagoshima kuruma-ebi prawn, mozzarella cream, basil

***
PESCATO DEL GIORNO DAL MARE DI GOTO
Freshest catch of the day off Goto's seas, mountain cabbage,
asari clams, turban shell, garden herb minestrone

or

ANATRA
Caramelized Ibaraki Kasumi duck,
Kagabuto cucumber sweet & sour, Ligurian string bean salad
***

TIRAMISÙ CON CIOCCOLATO DOMORI
Tiramisu, Domori chocolate, espresso

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.
*Content of the menu will change on 4 September 2024.

In the summer of 2022, Masakazu Hiraki, Western Cuisine Director of Japan, visited the Goto Islands in Nagasaki Prefecture and was fascinated by the richness and quality of the ingredients.

In the winter of 2023, Masakazu Hiraki expanded his scope to include all of Nagasaki Prefecture, where he encountered new delicacies from the sea and the mountains, experienced the culture, and created new dishes based on the inspiration he was inspired by.

We hope you will enjoy the richness of Nagasaki's nature and Hiraki's well-honed sensibility in creating these new dishes.

<Menu>

STUZZICHINO
Amuse-bouche
Goto-imo potato vellutata, catch of the day & bottarga,
Goto islands hand-stretched spaghetti, Aman Tokyo signature caviar

VARIAZIONE DI TONNO
Creative takes on Nagasaki Kuromaguro tuna,
traditional Nagasaki citrus ‘Yuu Kou’,
Nagasaki avocado, quail egg, housemade anchovy

INVOLTINI DI POLLO
Nagasaki Tsuhima jidori chicken & Kanbiton pork rolls,
‘Tsubaki yasai’ vegetables, Goto islands lemongrass, vincotto

BIGOLI
Bigoli,
Hirato ooba-uchiwaebi flathead lobster, Goto islands tomato

RISOTTO DI AGÒ
Risotto di AGò, flying fish,
Goto islands kue grouper, Shimabara Jioawabi abalone

MANZO DI NAGASAKI
Nagasaki wagyu beef ‘Dejimabarairo’ tagliata,
Unzen Tsumura farm organic vegetables, Tsuhima honey

BENVENUTO DELLA PASTICCERIA
Pre-dessert – Sonogi tea bavarese

MERINGATA
Yumenoka strawberry & Nagasaki Bourbon vanilla meringata

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Please kindly be informed that there might be changes in ingredients depending on purchase situation.

The first time to hold this collaboration dinner event in the summer, Chef Musashi and Hiraki will establish an omakase experience of the day featuring their carefully selected 5 main ingredients, such as the seasonal catch and abalone.
The entree of the day will actually be their first dish to curate together hand in hand.
We look forward to introducing you the special delicacy this dish will feature.

Experience the artwork of our two master chefs, at Aman Tokyo.

Date: 22 and 23 August 2023
Door open: 6.30pm Start: 7pm
*Cancellation fee for this event: 100% for cancellation within 48 hours,
50% within 72 hours of the reservation.
*This is not an Omakase sushi dinner, but a special dinner event prepared by the two Chefs at our main dining "Arva".

＜Menu＞
* * * * * * *

CARPACCIO
Filefish carpaccio, turnip,
filefish liver bagna càuda sauce

* * * * * * *

RAVIOLI
Ravioli, sunchoke, chestnut,
Mie prefecture wild boar, salsiccia ragout

* * * * * * *

MACCARELLO REALE
Sautéed Spanish mackerel,
Kaga lotus root, basil paste

* * * * * * *

AGNELLO
Roasted New Zealand spring lamb,
Brussels sprout, walnut, onion, black olive

* * * * * * *

BONET
Bonet, strawberry, Amarone,
Sicilian pistachio gelato

* * * * * * *
Sweet bites

CAFFE O TE
Coffee or tea

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.

＜Menu＞
Amuse bouche

Insalata Russa coleslaw, Yamanashi guinea fowl, truffle

Squid ink tagliolini, A ori ika squid, eggplant, red pepper, basil

Wild caught Hirame flounder involtini rolls,
buffalo mozzarella, San Daniele prosciutto, tomato powder

Yakifuri Wagyu Obanazawa sirloin,
puntarelle chicory, petit vert green sauce, baby rocket leaves, Parmigiano balsamic vinegar sauce

Spongata cake, kumquat compote, milk gelato

Coffee or tea, sweet bites

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.
*We will make a confirmation call approx. 2 weeks before the reservation date.

In Italy, New Year's Eve dinner is called cenone, and people eat a full course from antipasti to dolce until the new year. Please enjoy Cenone with your precious family, lover, and friends and welcome the new year. This time, Chef Hiraki carefully selected the ingredients, starting with caviar, and the main dish was Kuroge Wagyu [Nagomi no Kanade]. Nagomi no Kanade is a high-quality Kuroge Wagyu beef that is less than a year old. Cows that have been raised using only domestically produced ingredients since the time of. In addition, the ultimate Yamagata beef is made by selecting only cows that have a longer breeding period than the average length of time. The elegantly woven marbled meat is as delicate as thin silk, and the brightly colored red meat has a surprisingly rich flavor. We will deliver one horse carefully selected for this dinner to our customers.

<Menu>

Amuse-bouche – Sea urchin pudding

Blue lobster & caviar,
cauliflower, saffron zabaione, pink pepper

Smoked Kasumi duck,
treviso red chicory, pomegranates

Tortellini,
Ishikawa snow crab, leek, sea scallop

Bollito, Kue grouper off Goto's seas,
housemade salted lemon, turnip, nanohana green

Roasted Hokkaido mashuuko wagyu tenderloin,
celery root, truffle, Amarone red wine sauce

Parrozzo, Sicilian pistachio gelato, blood orange sauce

Coffee or tea, sweet bites

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.
*We will make a confirmation call approx. 2 weeks before the reservation date.

Guests will have the opportunity to enjoy a vertical tasting of different vintages of Château Smith Haut Lafitte's flagship wine, as well as exquisite white wines crafted by this highly esteemed château, celebrated as one of the best in Pessac-Léognan."

[Wine List]
・NV Duval Leroy Brut Réserve, Champagne Magnum
・2019 Château Smith Haut Lafitte - Petit Haut Lafitte Blanc Pessac Léognan Blanc
・2021 Château Smith Haut Lafitte - Pessac Léognan Blanc
・2021 Château Smith Haut Lafitte - Pessac Léognan
・2016 Château Smith Haut Lafitte - Pessac Léognan
・2014 Château Smith Haut Lafitte - Pessac Léognan

Date: 9 November 2024
Open: 6.30pm
Start: 7.00pm

*You may be seated with other guests.
*Child policy: Welcome over 20 years old
*Cancellation policy: 100% 48 hours before, 50% 72 hours.

<Menu>

STUZZICHINO NATALIZIO
Christmas amuse-bouche

RAVIOLI DI PESCE KAWAHAGI
Kawahagi flatfish ravioli　Kawahagi liver sauce　seasonal winter vegetables

TAGLIATELLE
Tagliatelle　surf clam　black truffle　broccoli paste

ANCORE
Anglerfish wrapped in homemade pancetta　spinach　bergamot

ARROSTO DI ANATRA
Roasted duck　black truffle sauce　radicchio tardivo　white balsamic

PANETTONE FATTO IN CASA
Homemade natural yeast panettone　Madagascar vanilla cream　Vin Santo gelato
has context menu

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.

<Menu>

STUZZICHINO NATALIZIO
VELLUTATA CON CAPESANTE
Christmas amuse-bouche – Hokkaido sea scallop vellutata

KAWAHAGI – PESCE LIMA
Kawahagi filefish ravioli style, liver cream,
seasonal vegetables, Aman Tokyo signature caviar

ASTICE ARROSTO
Roasted lobster,
creative takes on celery root, tarragon, bergamot

TORTELLINI
Tortellini, white truffle sauce

CERNIA DAI DENTI LUNGHI
Poached Kue grouper off Goto's seas,
porcini mushroom, spinach zuppetta

FILETTO DI MANZO
Roasted Kuroge wagyu beef tenderloin,
marinated treviso red chicory, black truffle sauce

PAMPAPATO
Pampapato, Domori chocolate, Barolo chinato sorbet

CAFFÈ O TÈ, PICCOLA PASTICCERIA
Coffee or tea, sweet bites

*Kindly understand that the table for this plan is limited to 2 hours from the reservation time.
*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.

We are pleased to present a meticulously crafted dinner featuring carefully selected ingredients, perfect for celebrating the last day of the year. Area Director of Western Cuisine Chef has personally visited producers to handpick the finest ingredients for this special meal.

The caviar from Kagawa Prefecture is harvested directly by the chef at the fishing grounds, and its delicate flavor is enhanced with a unique salt level adjusted to perfection. Harvested just before serving, it is delivered fresh, allowing you to enjoy its true, unadulterated taste.

For the main dish, we offer the soft and airy texture of the grouper from the Goto Islands in Nagasaki, alongside the rich umami and melting fat of Matsusaka beef. Additionally, the luxurious course features a bounty of carefully selected ingredients, including lobster, sweetfish, and black truffle, ensuring a truly indulgent dining experience.

Menu example:

Includes a glass of champagne for toasting

■ Scallop tartare, snow crab and apple insalata, Aman Tokyo original caviar

■ Grilled sweetfish with crispy skin, porcini velouté, and rapini

■ Homemade ravioli stuffed with Hokkaido ricotta cheese, lobster ragu, salsa crustacean, and bergamot

■ Sautéed grouper from the Goto Islands, with sea urchin and aosa seaweed sauce, served with ayame snow turnip

■ Sautéed Matsusaka beef fillet from Mie Prefecture, with black pepper sauce, aged Kita Akari potatoes, and chijimi spinach, topped with black truffle

■ Dolce

*Menu may be subject to change according to seasonality and availability without notice.
*Please understand that we are unable to guarantee that you get the specific table.

(Menu)

UOVO IN CAMICIA 14,000
Poached cage-free egg, Parmigiano Reggiano sauce,
housemade Golden Agu pork pancetta croccante, spinach, white truffle
ケージフリー有精卵ポーチドエッグパルミジャーノレッジャーノのソース
自家製金アグー豚パンチェッタのクロッカンテ法蓮草白トリュフ

MACCHERONCINI
Fermented butter housemade maccheroncini, 16,000
sea scallop, lily bulb, white truffle
発酵バターの自家製マッケロンチーニ
帆立とゆり根白トリュフ
RISOTTO ALLA PARMIGIANA 13,000
Risotto, Parmigiano Reggiano, white truffle
パルミジャーノレッジャーノのリゾット白トリュフ

ROMBO 19,000
Steamed flounder, Aomori garlic bagna càuda,
topinambur purée, roasted savoy cabbage, white truffle
平目のヴァプール青森県産大蒜のバーニャカウダソース
菊芋のピューレちりめんキャベツのロースト白トリュフ

POLLO RUSPANTE 18,000
Sautéed Yamanashi Nakamura farm rooster thigh,
mashed potatoes, mushroom cream sauce,
roasted onion, white truffle
山梨県中村農場産甲斐路軍鶏もも肉のソテー
マッシュポテトとシャンピニオンクリームソースローストオニオン白トリュフ

MANZO WAGYU 35,000
Roasted wagyu beef tenderloin,
celeriac purée, red wine sauce, white truffle
和牛フィレ肉のロースト
根セロリのピューレ赤ワインソース白トリュフ

TARTUFO BIANCO AGGIUNTIVO 3,000 / gram
Additional white truffle per 1 gram
白トリュフは１グラム単位でご追加いただけます

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