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This limited-time revival menu features a clear broth crafted by gently simmering clam stock with the bones of red sea bream from Sukumo, Kochi Prefecture, pursuing pure umami. The charcoal-grilled sea bream, seared until its skin is fragrantly crisp, offers tender, refined flavor. The lingering aroma of orange oil rises, creating a dish where the savory essence of seafood intertwines with the refreshing zest of citrus. At Ristorante Salone Tokyo in Minami-Aoyama, enjoy a “mini-theater” experience where cuisine and wine weave together.

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Special Course: “Busta Pasta Revival Hit Parade” Born in Harajuku in 1985, the legendary restaurant Busta Pasta ignited the Italian food boom. Now, 40 years later, its founding chef, Hiromi Yamada, revives its signature dishes for today. Centered around signature dishes like the iconic “Cold Cappellini,” the hearty “Migratory Crab Pasta,” and the famous “Fish and Potato Layered Tortino,” this revival course offers a taste of the origins of Japanese Italian cuisine, accompanied by stories from that era.

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Chikuro Sanbo, which closed its doors in 2019 to much regret, was a Chinese restaurant that carried on the legacy of the Yushima Seido “Chinese Cuisine Research Department,” which laid the foundation for modern Chinese cuisine in postwar Japan. Chef Takeshi Kobayashi, who honed his skills at that restaurant, now offers a course recreating Chikuro Sanbo's signature dishes. Please enjoy dishes brimming with flavor that highlight the natural taste of the ingredients.