Antica Osteria del Ponte

The story

Crafted with passion, served with love

A Bridge Between Milan and Tokyo

The name translates as "the old inn by the bridge," and the original sits beside a canal in the small village of Cassinetta di Lugagnano, just outside Milan. Founded in 1976 by chef Ezio Santin, Antica Osteria del Ponte became the second restaurant in Italy to earn a Michelin three-star rating, achieving that distinction in 1990. Its cooking — rooted in Italian seasonal ingredients with a studied nod to French technique — drew food lovers, critics and luminaries from around the world across that little canal bridge.

In 2002, the restaurant opened its only overseas outpost on the 36th floor of the Marunouchi Building, steps from Tokyo Station. It remains, to this day, the sole international sister of the Milan original.

The Kitchen at 36F

The Tokyo kitchen is led by Executive Chef Stefano Dal Moro, born in Friuli-Venezia Giulia in 1966 and raised in the Veneto. His path through some of Italy's most decorated dining rooms — including Michelin three-star houses Al Sorriso and Dal Pescatore, as well as Harry's Bar in London — brought him eventually to the Milan mothership, where he absorbed Santin's culinary philosophy before taking charge in Tokyo.

Alongside Dal Moro, Head Chef Kazutaka Toma has shaped the Tokyo kitchen since the opening days. He trained in Venice at Le Caravelle, moved through Florence and Siena, and returned to stage at the Milan original before the Tokyo launch. Appointed Head Chef in 2023, Toma has developed a particular focus on Japanese producers and seasonal domestic ingredients, weaving them into the Italian framework without losing the spirit of the original. Chef Kenichi Suzuki, who joined in 2003 and also trained at the Milan location, rounds out the senior kitchen team.

The menu changes at least four times a year, following the seasons, and every course is composed under the guiding philosophy Santin established in Lombardy.

The Room and the Wine

The dining room is designed in a classical Italian register — an intentional echo of the Milan original — while floor-to-ceiling windows frame a panorama that, on clear days, extends all the way to Chiba Prefecture. Two private rooms, named Club Golosi and Milano, are available for smaller gatherings or celebrations.

The wine program is equally serious. A cellar of approximately 10,000 bottles is managed by a sommelier team, and the restaurant uses Coravin technology to offer pours from bottles that would otherwise require opening in full — making a broader range of Italian fine wine available by the glass. Pairing courses range from the entry-level Tradizione (five wines, ¥18,000) to the Opus Vini at the top of the range (¥38,000), designed to accompany the most elaborate dinner menus.

Recognition

Gambero Rosso — the Italian food authority whose guide covers top Italian restaurants worldwide — has awarded the Tokyo location 2 Forks for three consecutive years, through its 2025 edition. The restaurant also received the Milano Wine Week 2025 award in the category of Italian restaurant wine lists outside Italy, the first Japanese establishment to win the prize since the category was established. Additional certifications from the Accademia Italiana della Cucina and the Italian Chamber of Commerce in Japan further attest to the kitchen's fidelity to Italian culinary tradition.

Vegetarian and gluten-free menus are available on request at the time of booking.