The flavours of a three-star Milan restaurant,Tasted under Tokyo skies


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Watch the constantly-changing scenery
of the metropolis,
as you enjoy the supreme culinary combination
of Milan and Tokyo produced
from genius of two great chefs.

Antica Osteria del Ponte in Milan was only the second restaurant in Italy to receive three stars from France's Michelin guide, the world's most authoritative guide on cuisine, and Tokyo is home to the restaurant's only branch location.

On the 36th floor of the Marunouchi Building, diners get a taste of gastronomic excellence as they gaze over the cityscape from 180 metres up, in the recipes the chef learned in the kitchens of the original restaurant. The restaurant is the ideal in elaborate elegance, even down to the furnishings.

In English the restaurant's name means, "The Old Tavern at the end of the Bridge" and the home restaurant near Milan can found in just such a location, where it was first opened by Ezio Santin when he was 39 years old.

As a chef, he was a late bloomer, but his deep curiosity and natural genius made his restaurant famous - a destination for gourmands from around the world.

Chef Stefano Dal Moro practices his craft at the Tokyo location. After learning classic examples of local cuisine in his hometown of Venice, he went on to three-star restaurants in France where he learned the secrets of creative Italian cuisine.

Ten years after opening the Tokyo branch, he continues to use techniques from both styles to create masterful flavours.

That extraordinary genius has managed to refine Japanese ingredients into finest of Italian cuisine.

Dal Moro's fluent Japanese allows him to visit producers around the country in his quest for Japan's best ingredients - showing that his curiosity matches that of Santin himself.

The genius of these two great chefs results in the finest Italian cuisine. But tasting is believing...


Chef Profile

Executive Chef/Stefano Dal MoroStefano Dal Moro

Apprenticed under the famous Venetian chef Ettore Alzetta, moved to Paris where he worked at three-star restaurants under such chefs as Angelo Paracucchi.
Polished up his skills at Antica Osteria del Ponte in Milan before taking on his current position in 2002.



How do you keep in contact with the Milan restaurant?
For the first few years after the Tokyo location opened, until things started to settle down, I was travelling between Tokyo and Milan pretty frequently.

Even now, before I adapt Italian recipes to Japanese ingredients, I always consult with Chef Santin before making a decision. He even spends a few days a year here in Japan, helping out in the kitchen.
How do you make use of Japanese ingredients?
I do switch some ingredients out, for example by using a type of taro root from Kyoto in place of Italian yams, but I create dishes that harness the incredible flavours of Japanese ingredients too by using products like moromi pork from Ishigaki, ekome beef from Kumamoto, and red Tosa beef.

I'm always careful to keep the flavours consistent with the original Italian recipes.

General manager Profile

General manager/Tricoli FrancescoTricoli Francesco

After graduating in Rome, entered the service industry in Switzerland at Scherrer Hotel and four-star Hotel Spinne before coming to Japan at 25.
Began as manager of Ginza's Sabatini di Firenze Tokyo in 2002, and took up his current position in 2008.



What do you think about when you interact with customers?
I always try to offer the level of service a guest receives at the Milan restaurant, but also offer the detailed, personal care that Japanese customers expect.

I've lived in Japan for close to 30 years and my wife is Japanese, so I have a good understanding of the differences in culture and thinking between the two countries. I try my best to help people enjoy those differences.
Why did you first come to Japan?
I met my wife when we were both working at a hotel in Switzerland, and we came here to get married.

My hometown is a place called Nettuno outside of Rome, and baseball is really popular there, which is rare for a European town. Japan has the same passion for baseball, so I think I felt some sort of connection from that. By the way, I'm a fan of the Chunichi Dragons.

Chef & Sommelier Profile

Chef & Sommelier/Takeshi ShimuraTakeshi Shimura

Began working as a waiter in 1994 at restaurants such as Trattoria Giliola and Il Buttero.
Took on the position of sommelier at Lusso Dining in 2000, and at Sadler Tokyo in 2004 before beginning at Antica Osteria del Ponte in 2007. Rose to assistant manager in 2011.



How is your wine selection?
We have about 800 varieties chosen from among the 20,000 bottles in the stock at the Milan location and directly imported here.

Around 70% are Italian wines, with a focus on northern varieties including Barolo, Barbaresco, Brunello di Montalcino, Solaia, etc. We also have a large variety of dessert wines and sparkling wines such as Franciacorta.
What wine do you recommend?
The rich Barolo is known as the king of wines and we have a selection of more than 40 types from only the most excellent vineyards.

We also have a number of older vintages from the 60's and 70's that have gentle, bewitching aromas and deep flavours that truly bring out of the characteristic terroir of each wine.

Restaurant Info

AreaGinza / Yurakucho / Marunouchi / Yaesu
Reservation Contact Number


(Available in English)

Opening day6th September, 2002
Hours of Operation Lunch: From 11:30
(Last order 14:00, Weekends and holidays 14:30)
Dinner: From 17:30
(Last order 21:00,Weekends and holidays 20:30)
Closed Follows Marunoichi Bldg. holiday sched
Service chargeLunch 10%
Dinner 12%
Cover ChargeCoperto¥500
Dress Code Enforced

* No sandals, shorts, cropped trousers,tank top, and sleeveless. Men must wear a jacket for dinner.

Children Permitted

* Over 10 years old.

Capacity 50 seats

*Parties: 50 seats

Seat area

Waiting space available

Couple's seating available

Private Rooms Available

*Private room ① available for parties of 14
Private room ② available for parties of 6


Excellent view at night

View from upper floor

Private party Available
Smoking Smoking prohibited

*Smoking allowed at waiting space.

Parking Available

*409cars(Shared parking)

Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners

Specialty Cuisine

Top-quality ingredients

*Creative cuisine based upon the local dishes of Lombardy

Can vehicles be arranged?Yes
Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Menu Available

*English, Italian

Foreign Language Speaking Staff Available

*English Italian

Souvenir Handling Available

AddressMarunouchi Bldg 36th Floor, 2-4-1 Marunouchi, Chiyoda-ku, , Tokyo, 100-6336
Phone Number


(Available in English)

Fax Number


(Available in English)

Access1 minutes walk from Tokyo St. on the JR and Tokyo Metro Marunouchi Lines.
Available wines

Approx. 800 types

More than 800 types of wine selected

Available Cocktails

Approx. 4 types

Available whiskies

Approx. 10 types

Available beers

Approx. 2 types

Restaurant Interior