Through established relationships with local farmers, fishermen, market traders and niche suppliers, Arva’s culinary teams pay homage to traditional Italian cooks who concoct dishes solely from what is available in the richly varied landscapes around them.
Italian heritage with a bespoke twist
At Aman Tokyo, Arva features Agnolotti Cacio e pepe as well as Grilled marbled rockfish with roadsted Kaga lotus root and anchovy.
A tale of two cuisines
Born and trained in Japan, Chef de Cuisine, Masakazu Hiraki spent 17 years of his career cooking in some of the most revered kitchens in Venice – expanding his repertoire to master Italian seasonal ingredients and cooking techniques, while maintaining a distinctly Japanese emphasis on clean, refined flavours. At Arva, he channels his unparalleled experience in the Italian kitchen into producing authentic and original dishes for Aman Tokyo guests.
Local flavours infuse a sense of destination in harmony with Arva's Italian spirit
Arva at Aman Tokyo will stay true to its Italian heritage while incorporating the finest local ingredients such as Sagamihara eggs and Yamanashi Nakamura Farm guinea fowl. The menu is unique to Aman Tokyo, in keeping with the Aman philosophy of seamless integration with each destination’s cultural and geographical setting.
Open to both Aman guests and non-residents
The Otemachi Tower,