slide 1

Chef Luca Fantin



Based in Tokyo since 2009, Chef Luca Fantin’s culinary creativity is inspired by the changing seasons.  Utilizing top-quality produce and slow-cooking methods, his recipes are a contemporary interpretation of traditional Italian cuisine.  His summer-inspired dishes recreate the warm aromas of wild grass and parched earth.  Autumn dishes feature exceptional seafood delicacies, such as Japanese spiny lobster, in simple broths and pasta textures.  Fantin’s winter menu provides stronger flavors and richer colors that characterize the chilliest season while also recalling dishes from his childhood in Treviso.  And, heralding the season of abundance and transition, spring recipes introduce a variety of greens and herbs to create bucolic and complex edible presentations.     

Chef Fantin’s numerous career distinctions include the 2014 “Best Italian Chef in the World” award by the prestigious Italian culinary guide Identità Golose and the 2016-18 “Best Italian Restaurant in the World” award by the Gambero Rosso Restaurant Guide.  He has been awarded one Michelin star and is the first Italian chef in Japan to have received the recognition.



Receive Our e-Update

To receive information about upcoming culinary art opportunities and featured exhibits, sign up for the arte italia e-update.

Newsletter Message


“Thanks once again for a wonderful evening and cooking experience. The food was fabulous, the wines divine!”

Erica B.

© Copyright 2019, All Rights Reserved

Website by KPS3 Marketing