Tokyo Branch Chef

Stefano Dal Moro

Executive Chef, Tokyo Branch

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Born in 1966 in Friuli Venezia Giulia, Italy. Raised in the Veneto region, he was the treasured son of the great Italian chef Ettore Arzetta. Mr. Arzetta was the first chef de cuisine of "Hotel Chipriani" and "Harry's Bar," and was also the chef who represented Italy at the Venetian Summit. Hemingway was one of his favorite tastes. Stefano trained under him and was the executive chef at Angelo Palacucchi in the Royal Monceau Hotel in Paris, and after working at Michelin three-star ristorante restaurants such as Al Sorriso, Dal Pescatore, and Harry's Bar in London, he moved to Antica Osteria del Delle Bocca in Paris, where he was the first chef de cuisine at Harry's Bar. He has now been appointed Executive Chef of "Antica Osteria del Ponte Tokyo", where he will continue to work as a Chef de Cuisine. Stefano has studied both classic Italian cuisine with its roots in Venice and new Italian cuisine with a new sensibility. He also has a strong interest in Japanese ingredients, and spends time visiting all over Japan to improve his knowledge. This wealth of knowledge is sure to be put to great use in conveying the creations of Chef Santin at the main Italian restaurant. Please look forward to his presentation of "Antica Osteria del Ponte".

Kazutaka Toma

Chef General Manager, Tokyo Branch

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In 1990, he joined "Sabatini di Firenze" in Ginza. After one year of training there, he joined "Ristorante La Fresco" in Hibiya the following year in 1991. At the age of 30, he went to Italy to study authentic Venetian cuisine at LE CARAVELLE, a restaurant in Venice, and learned how to combine ingredients. Next, he moved to Florence, Tuscany, where he met Chianina beef (Italy's finest brand) at the restaurant "Alfredo" and was so impressed with its taste that he volunteered to work in front of the grill at the restaurant. He then moved to Siena, also in Tuscany, and became the first Japanese to be accepted at the restaurant in the 5-star hotel "PARK HOTEL SIENA," and studied the main dining room of a 5-star hotel in Italy before returning to Japan. Three years later, he went back to Italy for the opening of "Antica Osteria del Ponte Tokyo" and trained at "Antica Osteria del Ponte Milano" in the suburbs of Milan. After returning to Japan, he worked as a kitchen staff at "Antica Osteria del Ponte Tokyo" and at the age of 36, he became the sous chef of "Antica Osteria del Ponte Tokyo". He is currently the Japanese Chef de Cuisine.

Kenichi Suzuki

Chef Chef

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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