Aroma Fresca

Chef Harada takes Italy’s cuisine as the starting point for his own personal interpretations at this Ginza Italian restaurant. The steamed conger eel with Italian herbs, tomatoes, and Japanese peppers is a prime example of Italian cooking refracted through the lens of Japanese ingredients and tastes. Harada-san takes pride in working closely with suppliers to secure high grade beef, aged for the optimum number of days. With this mouthwatering meat, he makes a Bistecca alla Fiorentina, slow-cooked in the Tuscan style to make the meat unbelievably tender. The main room can hold a total of 20 diners, seated within a bright interior of light wooden flooring, white walls, and gleaming white tablecloths. Aroma Fresca offers the best of both worlds, giving a taste of Italian cuisine, with the attentiveness of Japanese service.