Ristorante QUINTOCANTO

Our restaurant is an experience, both in its food and in its unmatched elegance

As a starter for your course, you'll enjoy our "Inizio Foie Gras Wafers with Japanese Pheasant and Beets." It's the one item that always appears on our monthly course menu. It represents our restaurant's philosophy in plain terms: a fusion of tradition and regionality. We think both the number and variety of the herbs we acquire directly though our vendors will surprise you. We have enough to use a different herb with each dish every month thanks to the great work of our farmers and suppliers. The herbs, orange rinds, and other flavorful items so casually sprinkled on our dishes are the result of time spent rigorously testing each ingredient. That's how we raise the standard for our food to the highest level, and that's the kind of thinking that goes into planning each month's menu. Our restaurant is located on the first floor of the Daibiru headquarters, beautifully constructed during the Taisho era in a Neo-Romanesque style. We aim to offer elegant, formal dishes that suit the classical sophistication of the architecture. As a starter for your course, you'll enjoy our "Inizio Foie Gras Wafers with Japanese Pheasant and Beets." It's the one item that always appears on ou read morer monthly course menu. It represents our restaurant's philosophy in plain terms: a fusion of tradition and regionality. We think both the number and variety of the herbs we acquire directly though our vendors will surprise you. We have enough to use a different herb with each dish every month thanks to the great work of our farmers and suppliers. The herbs, orange rinds, and other flavorful items so casually sprinkled on our dishes are the result of time spent rigorously testing each ingredient. That's how we raise the standard for our food to the highest level, and that's the kind of thinking that goes into planning each month's menu. Our restaurant is located on the first floor of the Daibiru headquarters, beautifully constructed during the Taisho era in a Neo-Romanesque style. We aim to offer elegant, formal dishes that suit the classical sophistication of the architecture. ... learn more from chef