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This September through November, Hotel Indigo Tokyo Shibuya presents a special dinner course crafted by our Executive Chef, Davide Di Dio, inspired by the rich culinary traditions of Rome, Florence, and Piedmont.

Each month will spotlight a different region of Italy — Rome in September, Florence in October, and Piedmont in November — with a specially curated menu that captures the essence of each locale.
The final chapter of this culinary journey — the Piedmont Dinner — will be held on November 29!

At the heart of the experience is Chef Davide’s signature: house-made fresh pasta prepared in a variety of styles. Made with an indulgent dough using four times the amount of rich organic egg yolks, the pasta boasts a deep, luxurious flavor and texture. Highlighting regional ingredients and culinary heritage, the course brings each destination to life through the chef’s distinctive, creative touch.



SEPTEMBER：Rome「ROMA BUONA CUCINA」



A beloved dish in Japan, carbonara is reimagined with Tonnarelli — a traditional Roman fresh pasta known for its thick, chewy texture. This hearty pasta pairs perfectly with the rich, savory sauce, enhancing the authentic flavors of Rome.

For the main course, indulge in the seasonal delight of Hokkaido wild boar with semolina gnocchi. Rich in flavor and beautifully marbled, the wild boar is prepared in a creative, chef-inspired style that celebrates the essence of autumn on every plate.

■ Menu
[Drink]
1 glass of welcome drink for a toast

[Appetizers]
Bread & olive oil
Baked tomato, rice, mozzarella, and basil
Skate and broccoli salad
Trippa alla Romana (Roman-style tripe)

[Pasta]
Homemade Tonnarelli Carbonara

[Main Dish]
Wild Boar with Semolina Gnocchi

[Dessert]
Maritozzo & Lemon Sorbet

[Coffee & Tea]
Hotel’s original blend “HITS” by ONIBUS COFFEE / TEA by Brew Tea Co.

OCTOBER：Florence「FIRENZE AMORE MIO」



Indulge in our Homemade Pappardelle with Duck Ragu, featuring colorful edible flowers delicately pressed into the pasta dough like botanical prints. A beloved staple of Tuscan cuisine, pappardelle pairs beautifully with the rich, flavorful ragu made with veal stock and aromatic vegetables. Finished with a touch of brandy flambé, the dish offers a subtle, inviting aroma that enhances every bite. It also makes a perfect pairing with a glass of Chianti Classico, Tuscany’s signature red wine.

For the appetizer, savor the taste of autumn with porcini mushrooms — a seasonal favorite — served in a refreshing panzanella salad alongside walnuts and Pecorino cheese. Enjoy the earthy richness of porcini, a highly sought-after delicacy both in Italy and Japan.

■ Menu
[Drink]
1 glass of welcome drink for a toast

[Appetizers]
Bread & olive oil
Kale and bean Ribollita
Porcini and panzanella salad with walnuts & Pecorino cheese
Sausage and pumpkin crouton with walnuts & honey

[Pasta]
Homemade Pappardelle with duck ragù

[Main Dish]
Seasonal Tuscan-style seafood soup with chickpeas & polenta

[Dessert]
Chestnut cake with milk ice cream

[Coffee & Tea]
Hotel’s original blend “HITS” by ONIBUS COFFEE / TEA by Brew Tea Co.

NOVEMBER：Piedmont「VINO & AMORE」



A symbol of Piedmontese cuisine, Agnolotti del Plin is a traditional filled pasta delicately folded one by one by hand. In this special dish, our house-made agnolotti is filled with rich flavors and beautifully balanced with a deep, velvety sauce. The harmony between the flavorful filling and the sauce creates a refined and satisfying experience in every bite.

For the main course, enjoy a seasonal delight: roasted venison, at its peak from autumn to winter. Juicy and full of flavor, the venison is paired with a sweet and tangy chestnut and red berry sauce, bringing vibrant seasonal flair to the plate.

■ Menu
[Drink]
1 glass of welcome drink for a toast

[Appetizers]
Bread & olive oil
Veal with tonnato sauce
Winter vegetables with bagna càuda
Gorgonzola flan with black truffle

[Pasta]
Homemade Agnolotti del Plin

[Main Dish]
Roasted venison with chestnut and red berry sauce

[Dessert]
Hazelnut & chocolate orange cake

[Coffee & Tea]
Hotel’s original blend “HITS” by ONIBUS COFFEE / TEA by Brew Tea Co.

< Piemonte "VINO & AMORE" Dinner Event Overview >
Date : Saturday, November 28, 2025, 6:00PM
Location: Gallery 11, 11F Hotel Indigo Tokyo Shibuya
Price:
OMAKASE COUNTER – ¥10,450 (tax included, service charge not included)
Limited to 10 counter seats in front of the open kitchen for an immersive, multi-sensory culinary experience with live cooking by the chef.

Important Notes:
・Reservations will close once capacity is reached.
・Menu items may be subject to change based on ingredient availability.

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