DINNER

Chef's Seasonal Dinner Course ￥39,000

A seasonal chef's recommended dinner course featuring a sumptuous selection of meat and fish dishes.

APERITIVO
The first fun
Finger food

flan di riso carnaroli servito con ricci di mare e caviale
Carnaroli rice flan with fresh Hokkaido sea urchin and starlet caviar
Carnaroli rice flan served with sea urchin and caviar

uovo di fatoria in camicia con salsa al foie grass di anatra e tartufo bianco
Poached eggs using Inoue Chicken Farm's "Super Eggs
Foie Gras Sauce and White Truffles
Poached egg with duck foie gras sauce and white truffle

tortelli di pasta fresca rippieni di grana padano e ricotta serviti con
crema di fagioli borlotti e tartufo bianco
Tortelli Borlotti crema stuffed with ricotta and grana padano and white truffles
Fresh pasta Tortelli filled with Ricotta and Grana Padano cheese, served with
Borlotti bean cream sauce and white truffle

INVOLTINI DI SOGLIOLA E GAMBERI
CON ZAFFERANO ITALIANO E CREMA DI CIPOLLA DI AWAJISHIMA
Involtini with sole and prawns
Italian saffron and Awaji Island onion crema
Sole and prawns rolls with Italian saffron and Awajishima onion cream

FILETTO DI WAGYU SALTATO CON ACETO BALSAMICO DI MODENA
e pepe nero di sarawak servito con patate e funghi porcini
Sauteed Japanese Wagyu Beef Fillet with the finest balsamic and Sarawak sauce from Modena
　Accompanied by aged make-in with porcini mushrooms
Sautèed Wagyu with balsamic vinegar from Modena and black pepper from Sarawak sauce served with potato and porcini mushrooms

PREDESSERT
predesert
Small dessert

VARIAZIONE DI FRAGOLA CON PROFUMO DI WASABI SERVITA CON MOUSSELINE DI YOGURT E GELATO DI VERBENA
苺のヴァリアツィオーネ　ほのかな山葵の香り
ヨーグルトのムースとヴェルヴェーヌのジェラート
Strawberries Variation, scent of wasabi, yogurt mousseline and vervain gelato

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
Complimentary message plate available for dessert (max. 15 characters, 1 plate if number of plates is not specified).
Prices shown include tax and service charge.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
If you would like to reserve a private room, please make a reservation from the "Private Room Plan" or call us to confirm the availability of a private room.
*Window seat charge is waived for Tablecheck online reservations only. Please take advantage of this offer. Also, we are unable to select your seat among the window seats. Please understand.

23rd Anniversary Dinner Course] ￥32,000

Thanks to everyone's support, our Tokyo store, which opened on September 6, 2002, is celebrating its 23rd anniversary.

As the "first and last branch" of "Antica Osteria del Ponte", the second restaurant in Italy to be awarded three stars, we hope you will enjoy the same taste of the original restaurant created by the genius chef in Milan in Japan.

APERITIVO
The first fun
Finger food

STUZZICHINO
amuse
Small appetizer

uovo di fatoria in camicia con salsa al foie grass di anatra e tartufo bianco
Poached eggs using Inoue Chicken Farm's "Super Eggs
Foie Gras Sauce and White Truffles
Poached egg with duck foie gras sauce and white truffle

ziti tagliati con finferli e rucola
Ziti tagliati with apricot mushrooms and lucola
Short pasta Ziti Tagliati with chanterelles and rocket salad

fagottino di pasta fresca ripeni di formaggio di capra e ricotta,.
SALSA DI CROSTACEI E GAMBERO ROSSO DI TOKUSHIMA
Fagottino stuffed with ricotta and chèvre with Tokushima red leg shrimp and crostachei sauce
Fresh pasta Fagottino filled with Ricotta and goat cheese, American sauce and red prawn from Tokushima

FILETTO DI WAGYU SALTATO CON ACETO BALSAMICO DI MODENA
e pepe nero di sarawak servito con patate e funghi porcini
Sauteed Japanese Wagyu Beef Fillet with the finest balsamic and Sarawak sauce from Modena
　Accompanied by aged make-in with porcini mushrooms
Sautèed Wagyu with balsamic vinegar from Modena and black pepper from Sarawak sauce served with potato and porcini mushrooms

PREDESSERT
predesert
Small dessert

VARIAZIONE DI FRAGOLA CON PROFUMO DI WASABI SERVITA CON MOUSSELINE DI YOGURT E GELATO DI VERBENA
苺のヴァリアツィオーネ　ほのかな山葵の香り
ヨーグルトのムースとヴェルヴェーヌのジェラート
Strawberries Variation, scent of wasabi, yogurt mousseline and vervain gelato

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
The photo is an image only.
Complimentary message plate available for dessert (maximum of 20 alphabetical characters, 15 Japanese characters, 1 sheet if number of sheets is not specified)
All prices include tax, service charge and mineral water.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
If you would like to reserve a private room, please make a reservation from the "Private Room Plan" or call us to confirm the availability of a private room.
*Window seat charge is waived for Tablecheck online reservations only. Please take advantage of this offer. Also, we are unable to select your seat among the window seats. Please understand.

Menu Gourmand Dinner Course ¥25,000

This 8-course menu features a variety of dishes prepared by Chef Santin's recipes, using only the finest ingredients directly from the source in accordance with the SDGs and other social trends that are changing daily.

Course Content
APERITIVO
The first fun
One bite appetizer

STUZZICHINO
amuse
Small starter

INSALATA DI POLPO CON SALSA ALLE OLIVE TAGGIASCHE E GREMOLATA
Akashi Octopus and Tajasca Olive Salad with Salsa Gremolata
Octopus and Taggiasca black olive salad with Gremolata sauce

TAGLIATELLE DI PASTA FRESCA CON RAGÙ DI FARAONA E FUNGHI
Homemade pasta tagliatelle with lightly braised whitebait ragout and seasonal mushrooms
Fresh pasta Tagliatelle with guinea fowl ragout and mushrooms

pesce del giorno saltato con pancetta e purea di zucca delica
Sauteed fresh fish directly from the fishing port
Pancetta and Italian Zucca delicata puree
Sautéed fish of the day with Pancetta and Delica pumpkin puree

vittello arrosto con salsa alle nocciolle
servito con un misto di erbe aromatiche
Roasted veal loin
Hazelnut sauce with several herbs
Roasted veal with hazelnuts sauce served with aromatic mixed herbs

PREDESSERT
predesert
Small dessert

DOLCE DEL GIORNO
Today's dessert
Dessert of the day

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

*We will not be able to accept the order during the period of 2025.12/24 - 12/25. Please understand.
Private rooms are available for this course for a minimum of 6 persons.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (maximum of 20 alphabetical characters, 15 Japanese characters, 1 sheet if number of sheets is not specified)
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The minimum number of guests for this plan is 6. Please make a reservation from the "Private Room Plan" or call us to confirm availability.
*Window seat charge is waived for Tablecheck online reservations only. Please take advantage of this offer. Also, we are unable to select your seat among the window seats. Please understand.

Luxury Dinner Course [MENÙ LUSSO] ￥50,000

This is a luxurious dinner course using carefully selected ingredients based on the recipe from our main restaurant in Milan, Italy. Please enjoy with your family, friends, and partner on the top floor of the Marunouchi Building with our directly imported wines.

APERITIVO
The first fun
Finger food

terrina di foie gras di oca con spezie e servita con una gelatina di acininobili'94 e pane brioche
Terrine of foie gras de oeuf with jelly of noble rot wine ACHINININOBILI '94
Goose foie gras terrine with spices and served with botritys wine '94 Acininobili jelly and brioche bread

AWABI IN DUE COTTURE CON TOCCO DI POMODORO E TIMO
Sauteed Abalone with Seasonal Vegetables and Thyme-Scented Tocco Pomodoro
Sautèed abalone in two cooking with tocco of tomato and thyme

TAGLIOLINI ALLA CHITARRA CON RAGÙ DI PICCIONE DI BRESSE CON SPUGNOLE E SPUMA DI PARMIGIANO REGGIANO VACCHE ROSSE
Tagliolini alla chitarra with Bresse pigeon and morel ragout sauce
Parmigiano Vacque Rosse served with spuma
Fresh pasta Tagliolini alla Chitarra with Bresse pigeon ragout with morels mushrooms
and Parmesan Vacche Rosse cheese foam

CANNELLONI DI PASTA FRESCA ALLE OLIVE TAGGIASCHE, RIPIENI DI ASTICE BLU, PORRI E ZUCCHINE IN SALSA PROFUMATA ALL'ARANCIA
Cannelloni with tajasca olives wrapped with lobster blue, zucchini and polo leeks
With orange-flavored sauce.
Fresh pasta Cannelloni with Taggiasca olives, filled with blue lobster, leeks and zucchini served with orange flavored sauce

cartoccio di pesce e conchiglie miste con zafferano italiano
Cartoccio with Italian saffron and several kinds of seafood
Cartoccio filled with various types of seafood

FILETTO DI WAGYU CON SALSA AL VINO BAROLO DEL 1967 F. SOBRERO
CON CREMA DI CIPOLLA
Wagyu beef filet from all over Japan 1967 Barolo sauce
With Awaji Island onion crema
Sautèed Wagyu beef filet with 1967 F. Sobrero Barolo wine sauce and onion cream

PREDESSERT
predesert
Small dessert

SACHER AL CIOCCOLATO ARAGUANI GRAND CRU, FICHI, FRUTTA SECCA E SHERRY
Sachertorte with Araguani Grand Cru, figs, dried fruits and sherry
Sacher torte with Araguani grand cru, figs, dried fruit and sherry

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

*Please contact us by 5:00 p.m. 4 days in advance to make a reservation.
Drinks can be ordered separately.
If you would like to reserve a private room, please make a reservation from the "Private Room Plan" or call us to confirm the availability of a private room.
※こちらのコースに関して、アレルギーの対応はできかねる可能性がございます。ご注意くださいませ。
Order limit 2 to 6 persons
The photo is an image only.
All prices include tax, service charge and mineral water.

Private room reservation] Chef's seasonal dinner course + Dom Pérignon ￥78,000

This plan includes a bottle of Champagne Dom Pérignon (70,000 yen equivalent) or the highest quality Spumante (45,000-60,000 yen equivalent) directly imported from our restaurant and only available at Antica Osteria del Ponte in Japan.

Recommended for marriage proposals and anniversaries of the couple.

Course Content
■First Fun
■Amuse
■Appetizers
■Pasta dishes
Fresh Fish Cuisine
■Meat Dishes
■Preservations
■Dessert
■Petitifour
Coffee, tea or herbal tea
■Mineral water

The menu is subject to change depending on the season and availability. Please understand in advance.
Please refer to the "Seasonal Chef's Recommended Dinner Course" page for the menu.
The photo is for illustrative purposes only.
The prices shown include a 12% service charge for both lunch and dinner.
Complimentary message plate available for dessert (maximum of 20 alphabetical characters, 15 Japanese characters, 1 sheet if number of sheets is not specified)
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.

Private room reservation] Chef's seasonal dinner course + Château Calon Ségur ￥83,000

This plan includes a bottle of Bordeaux red wine, Château Calon Ségur, and a private room reservation for two. Recommended for marriage proposals, anniversaries, etc.

Private room reservation] Seasonal Chef's Dinner Course + Dom Pérignon + Château Calon Ségur 375ml ￥96,000

Champagne Dom PérignonBottle of Champagne Dom Pérignon (70,000 yen value)

Or the highest quality Spumante (45,000-60,000 yen), imported directly from our store and only available in Japan at Antica Osteria del Ponte.

In addition, a half bottle of Bordeaux red wine, Château Calon Ségur 375ml, is included in this plan for two people with a private room reservation. This plan is recommended for a proposal or an unforgettable night with your loved one.

Online reservations are available 24 hours a day

Click here for online reservation

Store Information

Official] ANTICA OSTERIA DEL PONTE

address (e.g. of house): 〒100-6336
2-4-1 Marunouchi, Chiyoda-ku, Tokyo
Marunouchi Building 36F
Access: JR Tokyo Station 5 min. walk
Subway Tokyo Station 3 min. walk
Subway Otemachi station 8 min. walk
Subway Nijubashimae station 3 min. walk
Phone number: 03-5220-4686
Business Hours: Lunch
11:30-15:00(L.O.14:00)Last entry at 13:30
Dinner
17:30-22:00(L.O.20:00)Last entry at 19:30
regular closing day: Closed] Same as Marunouchi Building closed days
Settlement Method: Cash: acceptable
: Credit Cards ;. VISA master UC Amex DINERS JCB UnionPay
: Electronic Money ;. Suica (Japanese brand of smart card) PASMO iD QUICKPay ApplePay
: QR code payment ;. Rakuten Pay PayPay LINEPay d-payment Alipay WeChatPay
remarks: We are a registered invoice store. Receipts can also be issued.

Cancellation Policy
◆Dining
In the event of cancellation or no-show, a cancellation fee of the selected course per person will be charged as follows If you are 30 minutes late, your reservation will be automatically cancelled.
Cancellation fee: 100% on the day, 50% the day before
Seat-only reservation Lunch time: 8,000 yen (tax included)/person Dinner time: 25,000 yen (tax included)/person

◆Private Room
In case of a change in the number of guests, it will be the same as in the dining room.
Cancellation of entire private room
From 6 days before to the day before the course→50% of the course fee
On the day of the course → 100% of the course fee

We have a vegetarian and gluten-free menu (vegetarian menu is available for pescetarian and lacto-ovo vegetarian). (Vegetarian menu is available only for pescatarians and lacto-ovo vegetarians. Please ask us at the time of reservation.