DINNER

Chef's Seasonal Dinner Course ¥39,000

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

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Course Content

APERITIVO
The first fun
Finger food

TARTARA DI CAVALLO DI KUMAMOTO CON PEPE VERDE
Kumamoto Cherry Meat Tartar Accented with Green Pepper
Horse meat from Kumamoto tartare with green pepper

cappesante e tartufo nero marinati
CON CÙSCUS DI CAVOLFIORE E SPUMA DI PISELLI
Marinated Hokkaido Scallops and Black Truffle
Cauliflower Couscous and Green Peas Spuma
Marinated sea scallops and black truffle with cauliflower, cuscus and pea foam

RAVIOLI DI PICCIONE DI BRESSE CON SALSA ALLE SPUGNOLE
E TARTUFO NERO
Bresse Pigeon Ravioli
Black Truffle and Morille Mushroom Sauce
Ravioli filled with pigeon from Bresse with morel mushroom and black truffle sauce

CERNIA COTTA IN PADELLA CON PORRI BRASATI
E SALSA AL TARTUFO NERO
Impadella grouper with brazato of pollo-leeks and black truffle sauce
Pan-fried grouper with braised leek and black truffle sauce

lombata di wagyu saltata e servita in un consommÈ aromatizzato al tartufo nero
Chef's Selection Wagyu Beef Loin
With consomme soup scented with black truffle.
Sautéed Wagyu loin served in a consommè soup with black truffle

SEMIFREDDO DI FRUTTA SECCA CON FRAGOLA, CIOCCOLATO BIANCO E TÈ VERDE SERVITI CON TEGOLA DI NOCCIOLE
Dried Fruit Semifreddo
Harmony of strawberries, white chocolate and green tea with hazelnut tuile
Dried fruit semifreddo with strawberry, white chocolate and green tea served with hazelnut tuile

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

ACQUA MINERALE
Mineral water during meals
Mineral water

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.
Please call us if you would like a private room.
**We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.

22nd Anniversary Dinner Course] ¥32,000

Thanks to everyone's support, our Tokyo store, which opened on September 6, 2002, is now celebrating its 22nd 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.

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Course Content

APERITIVO
The first fun
One bite appetizer

STUZZICHINO
amuse
Small starter

TARTARA DI CAVALLO DI KUMAMOTO CON PEPE VERDE
Kumamoto Cherry Meat Tartar Accented with Green Pepper
Horse meat from Kumamoto tartare with green pepper

TAGLIOLINI FRESCHI CON ACCIUGHE DEL MAR CANTABRICO E TARTUFO NERO
serviti con pecorino toscano
dressed with Cantabrian anchovies and black truffles
Homemade Tagliolini with Pecorino Toscano
Fresh pasta Tagliolini with anchovy from Cantabria Sea and black truffle
served with Pecorino Toscano cheese

"KINMEDAI" SALTATO CON RADICCHIO TARDIVO ALLA GRIGLIA,.
salsa al parmigiano reggiano e tartufo nero
Sauteed sea bream with radicchio grigliata
Black Truffle and Parmigiano Sauce
Sautéed Kinmedai fish and grilled Radicchio Tardivo with
Parmesan cheese and black truffle sauce

ANATRA DI BARBERIA E FEGATO GRASSO ARROSTO AVVOLTI IN PATE BRICK SERVITI CON PUREA DI TOPINAMBUR ED ACETO BALSAMICO DI MODENA
Baked silver duck and foie gras wrapped in part brick
Topinambre Puree and Balsamic from Modena
Roasted duck and foie gras wrapped in pate brick served with topinambur puree
and balsamic vinegar from Modena

PREDESSERT
predesert
Small dessert

SEMIFREDDO DI FRUTTA SECCA CON FRAGOLA, CIOCCOLATO BIANCO E TÈ VERDE SERVITI CON TEGOLA DI NOCCIOLE
Dried Fruit Semifreddo
Harmony of strawberries, white chocolate and green tea with hazelnut tuile
Dried fruit semifreddo with strawberry, white chocolate and green tea served with hazelnut tuile

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

ACQUA MINERALE
Mineral water during meals
Mineral water

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)
Prices include tax, service charge and mineral water. Please call us if you would like a private room.
**We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.

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.

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Course Content

APERITIVO
The first fun
Finger food

STUZZICHINO
amuse
Small appetizer

INSALATA DI POLPO, PATATE E CIMA DI RAPA
Akashi Octopus, Potato and Cima di Rapa Salad
Akashi Octopus, potatoes and Italian vegetable Cima di Rapa salad

vermicelli con pecorino e pancetta
vermicelli
Pancetta and Chef Santin's Pecorino Sauce
Vermicelli with Pancetta and Pecorino cheese sauce

pesce del giorno saltato con salsa cavolfiori
Sauteed fresh fish of the day
Cauliflower puree
Sautèed fish of the day with cauliflower puree sauce

PETTO D'ANATRA DI BARBERIA ARROSTO CON SALSA AI FUNGHI PORCINI E OLIVE
Roasted Barbary Silver Duck Breast with Porcini Mushrooms and Olives
Roasted duck with porcini mushroom and olive sauce

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

ACQUA MINERALE
Mineral water during meals
Mineral water

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.

Contact Us
Click here to make a reservation

Online reservations are available 24 hours a day

Store Information

Official] ANTICA OSTERIA DEL PONTE

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