Name: arte
Address: 3-59-9 1F, Itabashi, Itabashi-ku, Tokyo, 1730004
Telephone: 0367666416

arte

We accept additional orders for meat dishes.

Add a main dish (chicken or pork)

A zabaglione of lobster and Marsala wine, a pairing rarely found in Japan. This dish reimagines memories from days spent honing skills under Chef Antonio Guida at the two-Michelin-starred Il Pellicano. Please enjoy 15 years of experience in Italy and the techniques refined at a two-Michelin-starred restaurant.

Changed from Cipolla Ripiena [Chef’s Signature] Lobster with Marsala Wine Zabaione

[Piccione ― Little Pigeon]
For those who wish to experience the authentic flavors of an Italian ristorante on a deeper level. A special dish prepared using every part of a whole pigeon, from the breast and thigh to the offal, with each cut cooked differently and finished with delicate precision. We invite you to experience the technique and sensibility the chef has refined over 15 years in Italy. *Available for parties of two or more.

Change the second course from brasato [Experience an Italian ristorante] Piccione — Little Dove ※From 2 guests

■ Benvenuto dello Chef
― A Welcome from Chef Nakayama ―

Italy, where the chef spent 15 years of his life. Northern Italian regional cuisine, deeply ingrained through daily life and years in the kitchen, is presented here as two small dishes.

■ Antipasto caldo
【Cipolla ripiena ― Cipolla Ripiena】

A signature regional dish of Piemonte.
It was at the one-Michelin-starred La Ciau del Tornavento, where he rose to the position of sous-chef, that he met Maurilio, whom he still regards as his mentor today. A benefactor who profoundly changed the course of his life, he is someone the chef holds so dear that he says, “Had I not met him, I would not have been able to continue as a chef in Italy for 15 years.”
A dish that became part of him in Piemonte is now expressed as a plate at arte.

■ Pasta
― Three Pastas, Shaped by Nine Years in Emilia-Romagna ―

The three types of pasta are the centerpiece of this course.
Of his 15 years in Italy, the chef spent 9 years in Emilia-Romagna, where, as a Japanese chef entrusted with the kitchen in a foreign land, he continued creating dishes for local guests.
Through days that were by no means easy, he immersed himself in the region’s culture and cuisine, gradually refining his technique and embracing its rich pasta tradition, presented here in different styles.

【1】Pasta secca ― Dried Pasta
【2】Pasta ripiena ― Stuffed Pasta
【3】Pasta di stagione ― Seasonal Handmade Pasta
　　October / Porcini, a symbol of autumn in Italy
　　November / Crab and shellfish

Through these three pastas, we invite you to enjoy the techniques cultivated over nine years and the food culture of Emilia-Romagna.

■ Dolce


Please note that the menu may change depending on the season and the availability of ingredients.

[Weekday Lunch Only] [To the Essence of Italian Cuisine] Tre Paste — A Course to Enjoy Three Types of Pasta —

Having grown together with Tokyo’s Itabashi area, arte now reaches a meaningful milestone ahead of its relocation to the Karuizawa area, where its next chapter will begin.

To mark this occasion, we are offering a special weekday lunch course focused on pasta, one of the central pillars of Chef Tomohide Nakayama’s cuisine.

Chef Nakayama spent 15 years in Italy as a culinary professional.
He honed his skills at Michelin-starred ristoranti, served as sous-chef in Piedmont, and in Emilia-Romagna, he spent nine years entrusted with leading local kitchens as a Japanese chef, continuing to create dishes at the helm.

In this course, the techniques and food culture he cultivated in Italy are expressed through three distinct styles of pasta.

Dried pasta, filled pasta, and seasonal handmade pasta, each served in a small portion.
In October, enjoy porcini mushrooms; in November, crab and shellfish, with flavors that change alongside the seasons.

The shape of the pasta, the sauces paired with it, the textures, and the local culture behind each dish.
We invite you to savor, plate by plate, the depth and richness of pasta traditions nurtured across Italy.

Beginning with amuse-bouche and appetizers, followed by the three featured pasta dishes, and concluding with dolce and café.
This weekday lunch-exclusive course is centered entirely around pasta, without a main dish.

During arte Tokyo’s final season, we warmly invite you to experience the Italian pasta traditions that Chef Nakayama has cultivated over many years.

Course Only

■ Benvenuto dello Chef
— A Welcome from Chef Nakayama —

Italy, where the chef spent 15 years of his life. The rustic cuisine of Northern Italy, absorbed through everyday life and years in the kitchen, is presented here as five small dishes.

■ Antipasto caldo
【Cipolla ripiena ― Cipolla Ripiena】

A signature regional dish of Piedmont.
It was at the one-star La Ciau del Tornavento, where he rose to the position of sous-chef, that he met Maurilio, whom he still regards as his mentor. A benefactor who profoundly changed the course of his life, he is someone the chef holds so dear that he says, “Had I not met him, I could not have continued as a chef in Italy for 15 years.”
A dish that became part of him in Piedmont is now expressed as a plate at arte.

＜OPTION＞
【オマール海老とマルサラ酒のザバイオーネ】＋3,000円
His signature dish, reconstructing memories of the days he trained under then Executive Chef Antonio Guida at the two-star Il Pellicano.
*Please select this option at the time of reservation.

■ Pasta
— Four Types of Pasta, Inspired by the Nine Years Built in Emilia-Romagna —

The centerpiece of this course is a selection of four pastas.
Of the chef’s 15 years in Italy, he spent 9 as the head chef in the foreign land of Emilia-Romagna, continuing to cook for local guests.
Through days that were far from easy, he engaged deeply with the region’s culture and cuisine, gradually building his technique and drawing from its rich pasta tradition, presented little by little in different styles.

【1】Pasta secca ― Dried Pasta
【2】Pasta ripiena ― Filled Pasta
【3】Pasta fresca lunga ― Fresh Long Pasta
【4】Pasta di stagione ― Seasonal Handmade Pasta
　　October / Porcini, a symbol of autumn in Italy
　　November / Crab and shellfish

Through these four pastas, please enjoy the techniques cultivated over nine years and the food culture of Emilia-Romagna.

■ Secondo
【岩手県久慈市 日本短角牛の Brasato al Barolo】

Brasato al Barolo, a memorable dish the chef prepared many times in Piedmont and learned by heart. Slowly braised with Barolo and aromatic vegetables, it is paired with Japanese Shorthorn beef from Kuji City, Iwate Prefecture, prized for its rich lean flavor.

＜OPTION＞
【Piccione ― Squab】＋3,000円 ※2名様より
From breast and leg to the offal, every part of a whole bird is used with nothing wasted, each prepared and cooked according to its character. For those who wish to experience more deeply the techniques honed in Italian ristoranti.
*Please select this option at the time of reservation.

■ Dolce

*Menu items may change depending on the season and ingredient availability.

[Italian Cuisine, to Its Very Essence] The Culmination of Tokyo arte —

Having journeyed in Tokyo’s Itabashi, arte now reaches a meaningful milestone before relocating to the Karuizawa area, its next stage.

To mark this occasion, we present a special course that represents the culmination of arte in Tokyo:
Italian Cuisine, Back to Its Essence.

The 15 years Chef Tomohide Nakayama spent in Italy as a chef.
He honed his craft in Michelin-starred ristoranti, served as sous-chef in Piedmont, and in Emilia-Romagna, spent nine years entrusted with a local kitchen as a Japanese chef, continuing to create dishes as head chef.

The centerpiece of this course is four kinds of pasta, expressing the techniques and food culture cultivated over those nine years.
A small portion of each will be served: dried pasta, filled pasta, long hand-made pasta, and seasonal hand-made pasta. In October, enjoy porcini; in November, crab and shellfish—seasonal flavors that change with the time of year.

In addition, the course features regional cuisine from Northern Italy, including Brasato al Barolo, a dish the chef prepared countless times in Piedmont until it became second nature.

For those who wish to experience the chef’s technique and the culture of Italian ristoranti even more deeply, signature dishes are also available as optional additions.
These include a lobster dish inspired by memories of the two-star Il Pellicano, and a squab course prepared to make use of the whole bird—dishes that allow you to feel the chef’s 15 years of experience and technique more vividly.

Italian cuisine that can only be expressed by one who has lived on that land and continued to stand in its kitchens.

Everything built over 15 years in Italy and at Tokyo arte has been brought together into one course.
At this moment, as we prepare for the next chapter, we invite you to experience the true essence of Italian cuisine.

Course Menu Only

Having made its journey in Itabashi, Tokyo, arte now reaches a temporary milestone before relocating to the Karuizawa area, its next stage.

To mark this occasion, we present a special course that represents the culmination of Tokyo arte:
The Essence of Italian Cuisine.

For 15 years, Chef Tomohide Nakayama lived and worked as a chef in Italy.
He honed his craft in Michelin-starred ristoranti, served as sous-chef in Piedmont, and in Emilia-Romagna spent nine years entrusted with local kitchens as a Japanese chef, continuing to create dishes as head chef.

At the heart of this course are four kinds of pasta, expressing the techniques and food culture cultivated over those nine years.
Served in small portions, the selection includes dried pasta, stuffed pasta, hand-rolled long pasta, and seasonal handmade pasta. In October, enjoy porcini; in November, crab and shellfish—seasonal flavors that capture the character of each moment.

The course also features Northern Italian regional cuisine, including Brasato al Barolo, a dish the chef prepared countless times in Piedmont until it became second nature.

For those who wish to experience the chef’s technique and the culture of Italian ristoranti more deeply, signature dishes are also available as optional additions.
These include a lobster dish reimagined from memories of the two-star Il Pellicano, as well as squab prepared so that not a single part goes to waste—creations that allow you to experience more vividly the skill and expertise cultivated over 15 years.

This is Italian cuisine that can only be expressed by someone who has lived on that land and remained in its kitchens.

Everything built over 15 years in Italy and at Tokyo arte is gathered into a single course.
At this moment of setting out for a new destination, we invite you to experience the true essence of Italian cuisine.

Having grown with Itabashi, Tokyo, arte now reaches a temporary milestone before relocating to the Karuizawa area, its next stage.

To mark this occasion, we present a special course that serves as the culmination of arte in Tokyo: Italian Cuisine, Back to Its Essence.

For 15 years, Chef Tomohide Nakayama lived and worked as a chef in Italy.
He honed his craft in Michelin-starred ristoranti, served as sous-chef in Piemonte, and in Emilia-Romagna spent nine years entrusted with local kitchens as a Japanese chef, continuing to create dishes at the helm.

At the heart of this course are four kinds of pasta, expressing the techniques and food culture cultivated over those nine years.
Served in small portions, the selection includes dried pasta, stuffed pasta, hand-rolled long pasta, and seasonal handmade pasta. In October, enjoy porcini; in November, crab and shellfish—seasonal flavors that capture the character of each time of year.

The course also features regional specialties from Northern Italy, including Brasato al Barolo, a dish the chef prepared countless times in Piemonte until it became second nature.

For those who wish to experience the chef’s technique and the culture of Italian ristoranti more deeply, optional signature dishes are also available.
These include a lobster creation inspired by memories of the two-star Il Pellicano, and a squab dish that makes use of the whole bird—plates that bring 15 years of experience and technique into even sharper focus.

This is Italian cuisine that can only be expressed by someone who has lived in the region and remained at work in local kitchens.

Everything built over 15 years in Italy and at Tokyo arte is brought together in a single course.
We invite you to experience the very essence of Italian cuisine, offered now at this moment of transition to the next destination.

Course + change the secondo from brasato to pigeon

arte, which has made its journey in Itabashi, Tokyo, now reaches a meaningful milestone ahead of its move to the Karuizawa area, where its next chapter will begin.

To mark this occasion, we present a special course, The Essence of Italian Cuisine, the culmination of Tokyo arte.

Chef Tomohide Nakayama spent 15 years in Italy as a chef.
He refined his craft in Michelin-starred ristoranti, served as sous-chef in Piedmont, and in Emilia-Romagna spent 9 years entrusted with local kitchens as a Japanese chef, continuing to create dishes as head chef.

The highlight of this course is four kinds of pasta, expressing the techniques and food culture cultivated over those 9 years.
A small portion of each will be served: dried pasta, filled pasta, hand-rolled long pasta, and seasonal handmade pasta. In October, enjoy porcini mushrooms; in November, crab and shellfish, with seasonal flavors changing throughout the course.

In addition, the menu features Northern Italian regional cuisine, including Brasato al Barolo, a dish the chef prepared countless times in Piedmont until it became second nature.

For those who wish to experience the chef’s technique and the culture of Italian ristoranti even more deeply, signature dishes are also available as optional selections.
These include a lobster dish inspired by memories of the two-Michelin-starred Il Pellicano, as well as a squab dish prepared to make full use of the whole bird—creations that vividly convey the depth of his 15 years of experience and technique.

This is Italian cuisine that can only be expressed by someone who has lived in that land and stood in its kitchens day after day.

Everything built over 15 years in Italy and at Tokyo arte has been brought together into a single course.
We invite you to experience the true essence of Italian cuisine, offered now at this moment of transition toward the next destination.

Course + Change the appetizer to lobster with Marsala wine zabaglione

Having grown in Tokyo’s Itabashi, arte now reaches a meaningful milestone before relocating to the Karuizawa area, its next stage.

To mark this occasion, we present a special course that represents the culmination of Tokyo arte:
Italian Cuisine, Back to Its Essence.

Chef Tomohide Nakayama spent 15 years in Italy as a chef.
He honed his craft at Michelin-starred ristoranti, served as sous-chef in Piemonte, and in Emilia-Romagna was entrusted with local kitchens for nine years as a Japanese chef, continuing to create dishes as head chef.

The centerpiece of this course is four kinds of pasta, expressing the techniques and food culture he cultivated during those nine years.
Served in small portions, the selection includes dried pasta, filled pasta, hand-rolled long pasta, and seasonal handmade pasta. In October, porcini takes the spotlight; in November, crab and shellfish, offering the distinct flavors of each season.

The course also features regional specialties from Northern Italy, including Brasato al Barolo, a dish Chef Nakayama prepared countless times in Piemonte and mastered through experience.

For those wishing to explore the chef’s technique and the culture of Italian ristoranti more deeply, signature dishes are also available as optional additions.
These include a lobster dish inspired by memories of the two-star Il Pellicano, as well as a young pigeon course that makes use of the entire bird, allowing guests to experience the depth of his 15 years of skill and craftsmanship even more vividly.

This is Italian cuisine that can only be expressed by someone who has lived in the region and stood in local kitchens day after day.

All that Chef Nakayama has built over 15 years in Italy and at Tokyo arte is gathered into one course.
At this moment of transition to a new destination, we invite you to experience the true essence of Italian cuisine.

IL RISTORANTE ― Signature dish “Lobster and Zabaglione,” special course featuring Landes pigeon

Having grown in Tokyo’s Itabashi, arte now reaches a meaningful milestone before relocating to the Karuizawa area, its next stage.

To mark this occasion, we present a special course that serves as the culmination of Tokyo arte:
Italian Cuisine, Back to Its Essence.

These dishes reflect the 15 years Chef Tomohide Nakayama spent in Italy as a chef.
After honing his craft in Michelin-starred ristoranti, he served as sous-chef in Piemonte, and later, in Emilia-Romagna, spent nine years entrusted with local kitchens as a Japanese chef, continuously creating cuisine at the helm.

At the heart of this course are four kinds of pasta, expressing the techniques and food culture cultivated over those nine years.
A small portion of each will be served: dried pasta, stuffed pasta, hand-rolled long pasta, and seasonal handmade pasta. In October, porcini takes the spotlight; in November, crab and shellfish, inviting you to enjoy the flavors of each season.

The course also features regional dishes from Northern Italy, including Brasato al Barolo, a specialty of Piemonte that the chef prepared countless times and learned through experience.

For those who wish to explore the chef’s technique and the culture of the Italian ristorante more deeply, signature dishes are also available as optional additions.
These include a lobster creation that reimagines memories of the two-Michelin-starred Il Pellicano, as well as a young pigeon dish that makes use of the whole bird, allowing guests to experience the chef’s 15 years of expertise and technique even more vividly.

This is Italian cuisine that can only be expressed by someone who has lived in the region and stood in its kitchens day after day.

Everything accumulated over 15 years in Italy and at Tokyo arte is brought together in a single course.
At this moment, as we prepare to move on to our next destination, we invite you to experience the true essence of Italian cuisine.

Course + Change the secondo from brasato to pigeon

Having journeyed in Itabashi, Tokyo, arte now reaches a temporary milestone ahead of its move to the Karuizawa area, where the next stage awaits.

To mark this occasion, we present a special course that represents the culmination of arte in Tokyo:
Italian Cuisine, Back to Its Essence.

Fifteen years spent in Italy by Chef Tomohide Nakayama.
After honing his craft in Michelin-starred ristoranti, he served as sous-chef in Piemonte, and in Emilia-Romagna he was entrusted with local kitchens for nine years as a Japanese chef, continuing to create dishes as head chef.

The centerpiece of this course is four kinds of pasta, expressing the techniques and food culture he cultivated during those nine years.
A small portion of each will be served: dried pasta, filled pasta, hand-cut long pasta, and seasonal handmade pasta. In October, enjoy porcini; in November, crab and shellfish—seasonal flavors to savor throughout the course.

The menu also features Northern Italian regional dishes, including Brasato al Barolo, a specialty Chef Nakayama prepared countless times in Piemonte until it became part of his very being.

For those who wish to experience the chef’s technique and the culture of the Italian ristorante more deeply, signature dishes are also available as optional additions.
These include a lobster dish reimagined from memories of the two-star Il Pellicano, as well as squab prepared in its entirety without waste—dishes that allow you to feel the depth of his 15 years of experience and technique even more vividly.

This is Italian cuisine that can only be expressed by one who has lived on that land and stood in local kitchens day after day.

Everything accumulated over 15 years in Italy and at arte in Tokyo has been brought together into a single course.
At this moment, as we prepare to move on to our next home, we invite you to experience the true essence of Italian cuisine.

Course + Change the appetizer to lobster and Marsala wine zabaglione

arte, which has made its journey in Itabashi, Tokyo, now reaches a meaningful milestone before relocating to the Karuizawa area, its next stage.

To mark this occasion, we present a special course that represents the culmination of arte in Tokyo:
The Essence of Italian Cuisine.

Chef Tomohide Nakayama spent 15 years in Italy as a chef.
He honed his craft in Michelin-starred ristoranti, served as sous-chef in Piedmont, and in Emilia-Romagna, he was entrusted with local kitchens for nine years as a Japanese chef, continuing to create dishes as head chef.

The centerpiece of this course is four kinds of pasta, expressing the techniques and food culture cultivated during those nine years.
A small portion of each will be served: dried pasta, filled pasta, hand-rolled long pasta, and seasonal handmade pasta. In October, enjoy porcini; in November, crab and shellfish, celebrating the flavors of each season.

In addition, the course features regional dishes from Northern Italy, including Brasato al Barolo, which he prepared countless times in Piedmont and mastered through experience.

For those who wish to experience the chef’s technique and the culture of Italian ristoranti on an even deeper level, optional signature dishes are also available.
These include a lobster dish that reconstructs memories from the two-Michelin-starred Il Pellicano, as well as a squab preparation that makes use of the entire bird, offering a more vivid expression of the experience and technique cultivated over 15 years.

Italian cuisine that can only be expressed by one who has lived on that land and stood continuously in its local kitchens.

Everything accumulated over 15 years in Italy and at Tokyo arte has been brought together into a single course.
At this moment of moving toward a new stage, we invite you to experience the true essence of Italian cuisine.

arte

Notice

[Italian Cuisine, to Its Very Essence] The Culmination of Tokyo arte —

IL RISTORANTE ― Signature dish “Lobster and Zabaglione,” special course featuring Landes pigeon

Course + Change the appetizer to lobster with Marsala wine zabaglione

Course + change the secondo from brasato to pigeon

Course Only

Course + Signature Lobster and Pigeon

Course + Change the appetizer to lobster and Marsala wine zabaglione

Course + Change the secondo from brasato to pigeon

Course Menu Only

[Weekday Lunch Only] [To the Essence of Italian Cuisine] Tre Paste — A Course to Enjoy Three Types of Pasta —

Course Only

Restaurant Information