“We work with small-scale suppliers who share the same vision of sustain– ability, and who use farmyard compost instead of chemical fertilizers. Around ninety per cent of the ingredients we use are produced in Japan. Following the Japanese emphasis on eating with the seasons, we focus on local produce that can provide Italian flavour, including Kagoshima pork fed with sweet potatoes, cheese from organic milk cows in Kobe, and even some of the olive oil we use. We also ask our suppliers to avoid using plastic containers.”

Spaghetti with sea urchin; carnaroli rice risotto with Parmesan water and spices; and ravioli with burrata, sardine, and turnip tops.

In a city that adores Italian cuisine, Bvlgari Il Ristorante is one of the very finest. It is also one of the most conscientious when it comes to working responsibly. To reduce the carbon footprint, Chef Luca Fantin has cut back on products imported from Italy, instead encouraging producers in Japan to develop local equivalents. He aims to avoid wastage of ingredients by using every part of them. And guests are asked to select in advance which tasting menu they want. The strength of this commitment also reflects Fantin’s work in the kitchen, which has brought him recognition as the only Italian chef in Tokyo who holds a Michelin star.