IL CIELO

“Italian gastronomy with Japanese flair” is the star attraction under a Japanese chef’s direction. The sweet flesh of stuffed squid is enlivened by the smooth, salty bagna càuda sauce, Italian parsley purée and tangy seawater foam. Delicate carpaccio di kinmedai (goldeneye snapper), garnished with crisp green seaweed tuile and sprinkled tableside with effervescent pink-grapefruit snow, provides a picture-perfect moment. Hokkaido sea urchin spaghetti is a must-try for aficionados of this ocean delicacy; the al dente spaghetti is crowned with three golden jewels of Sardinian bottarga, providing a sublime briny taste that’s complemented by Japanese yuzu.