Arva

Meaning 'cultivated land' in Latin, Arva brings the rustic, flavour-focused culinary traditions of Italy to Aman Tokyo. Open for lunch and dinner, the restaurant celebrates fresh seasonal ingredients in simple but creative dishes, full of soul. 

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Seasonal, and sustainably sourced 

Through established relationships with local farmers, fishermen, market traders and niche suppliers, chef Masakazu Hiraki and his team pay homage to traditional Italian home cooks, who combined an understanding of flavour with the creativity of necessity to craft extraordinary, flavoursome dishes from the produce available in the landscapes around them.  

Heritage reinvented 

Arva doesn’t seek merely to replicate Italy’s culinary heritage, but to apply the principles that shape it to incorporate seasonal ingredients available nearby. Unique to Aman Tokyo, the menu features ingredients such as Sagamihara eggs, Kaga lotus root and Yamanashi Nakamura Farm guinea fowl.   

 

 

 

Restaurants are open to Aman guests and non-residents (subject to availability).

【Arva's hours of operation】

  • Lunch 11.30am-2pm (LO 2pm)
  • Dinner 5pm-9pm (LO Course 7pm, LO A la carte 8pm and LO drinks 8pm)
  • Closed on Tuesdays and Wednesdays

 

【From Monday 12 April to Tuesday 11 May】

  • Lunch 11.30am-2pm (LO 2pm)
  • Dinner 5pm-8pm (LO Course 6pm, LO A la carte 7pm and LO drinks 7pm)
  • Closed on Tuesdays and Wednesdays, except Tuesday 4 and Wednesday 5 May

 

Make an enquiry:

Aman Tokyo Executive Chef Masakazu Hiraki

A tale of two cuisines

Born and trained in Japan, chef de cuisine Masakazu Hiraki spent 17 years 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.