A new world of gastronomy, produced through the combination of cuisine, tableware, space, and our passionate team.
Italian and Japanese culture overlaps to produce a novel culinary experience. Experience the care and dedication of FARO.
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- SWEET CORN PANNACOTTA
- VEGAN
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- TIGER PRAWN,MANGANJI SWEET PEPPER
- GASTRONOMY
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- HORSE MEAT TARTARE
- GASTRONOMY
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- BAMBOO SHOOT RAVIOLI
- VEGAN
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- MELON LIME MINT
- VEGAN
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- HANASAKI CRAB TAJARIN
- GASTRONOMY
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- PIKE CONGER,EGGPLANT,PEACH
- GASTRONOMY
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- EGGPLANT POLPETTE
- VEGAN
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- OCTOPUS AND MOZZARELLA CHEESE
- GASTRONOMY
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- ASPARAGUS,PINE NUTS,FIG LEAVES
- VEGAN
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- WHITE ASPARAGUS PANNA COTTA
- VEGAN
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- TIGER PRAWN,TOMATO,LEMONGRASS
- GASTRONOMY
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- RICE INSPIRATION
- VEGAN
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- GREEN ASPARAGUS TART
- VEGAN
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- ABALONE,LIVER SAUCE
- GASTRONOMY
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- TACHIBANA CITRUS FRAGRANCES
- VEGAN
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- GREEN ASPARAGUSPINE NUTS AND FIG LEAVES
- VEGAN
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- WHITE ASPARAGUSSPRING ONION AND YUBA
- VEGAN
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- SAUTEED SCORPIONFISH SHISO SCENTED
- GASTRONOMY
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- PORK AND WATERCRESS TAGLIATELLE
- GASTRONOMY
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- ODEO BURDOCK,TOMATO AND LEMONGRASS
- VEGAN
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- CACAO FROM THE FOREST
- VEGAN
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- MOSS OF HAPPINESS THOUGHTS
- VEGAN
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- FRAGRANT TREES AND PISTACHIO FOREST
- VEGAN
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- SAUTEED FIREFLY SQUID,BLACK CABBAGE
- GASTRONOMY
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- SAUTEED GOLDEN EYE SNAPPER,SPRING ONION
- GASTRONOMY
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- STURGEON FILLED TORTELLINI,CAVIAR SAUCE
- GASTRONOMY
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- RADICCHIO AND BEETS SALAD
- VEGAN
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- STEAMED FISH,CIDER FOAM
- GASTRONOMY
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- TURNIP TOP AND CRAB VELLUTATA
- GASTRONOMY
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- ROSE,CYPRESS,ALMOND
- VEGAN
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- MIMOSA CAKE
- VEGAN
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- LOTUS ROOT POLPETTINE
- VEGAN
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- RAVIOLI 『FLOWERS OF THE FARM』
- VEGAN
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- VEGETABLES VEGAN PIE
- VEGAN
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- ROASTED VENISON,BEETS AND VENISON FARCE
- GASTRONOMY
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- PROSCIUTTO,STRACCIATELLA
- GASTRONOMY
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- BOTAN-EBI SHRIMP TAGLIOLINI
- GASTRONOMY
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- TURNIP PANNACOTTA
- VEGAN
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- BOTTONE MUSHROOM SOUP
- VEGAN
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- CABBAGE ROLL VARIATION
- VEGAN
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- CORZETTI GENOVESE
- GASTRONOMY
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- ZUPPA INGLESE
- GASTRONOMY
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- CARPIONE
- GASTRONOMY
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- MACCHERONCINI WITH CAVIAR
- GASTRONOMY
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- CACCIUCCO
- GASTRONOMY
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- WHELK AND CUCUMBER SALAD
- GASTRONOMY
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- EGGPLANT MOUSSAKA
- VEGAN
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- ASPARAGUS PANNACOTTA
- VEGAN
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- IWAGAKI OYSTER TAGLIOLINI
- GASTRONOMY
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- SMOKED DUCK HAM
- GASTRONOMY
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- MOZZARELLA IN CAROZZA
- GASTRONOMY
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- VEAL SALTIMBOCCA
- GASTRONOMY
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- GRAZING COW'S MILK AND ROSE AND STRAWBERRY
- GASTRONOMY
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- CHARCOAL CRISPY GRILLED TILEFISH
- GASTRONOMY
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- TIRAMISU
- VEGAN
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- RISOTTO WITH SCAMPI SHRIMP
- CLASSICO
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- ROASTED LAMB WITH COPONATA
- CLASSICO
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- SEA URCHIN TAGLIOLINI
- CLASSICO
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- TOSA AKAUSHI BEEF CARPACCIO
- CLASSICO
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- SEASONAL VEGETABLES AND BAGNA CAUDA SAUCE
- CLASSICO
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- ROASTED LOTUS ROOT WITH COLORFUL VEGETABLES
- VEGAN
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- AMALFI STYLE LEMON CAKE
- PRIMAVERA
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- KOCHI PREFECTURE TOSA RED BEEF AND SEASONAL VEGETABLE
- PRIMAVERA
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- POACHED LOBSTER AND FREGOLA IN A RICH BROTH
- PRIMAVERA
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- MACCHERONCINI WITH GREEN ASPARAGUS, HOMEMADE MULLE ROE.
- PRIMAVERA
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- RAW HAM AND FRIED BREAD, GREEN ASPARAGUS CREAM.
- PRIMAVERA
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- ROASTED BEEF SIRLOIN ,BRUSSELS SPROUTS AND TOPINAMBUR
- GASTRONOMY
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- POLCEVERASCA CORZETTI, SURF CLAMS AND BASIL SAUCE
- GASTRONOMY
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- ROASTED BEEF SIRLOIN WITH FRESH TOMATO AND BLACK TRUFFLE
- CLASSICO
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- FRESH FISH WRAPPED WITH CHERRY BLOSSOM PETALS AND BOMBOO LEAVES
- CLASSICO
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- SQUID INK RISOTTO WITH HOMEMADE BOTTARGA
- CLASSICO
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- WHITE ASPARAGUS AND SCRAMBLED EGGS.
- PRIMAVERA
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- TAGLIOLINI, HORSEHAIR CRAB SAUCE
- CLASSICO
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- CARPACCIO, FERMENTED GREEN TOMATO AND CAVIAR
- CLASSICO
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- GNOCCO FRITTO AND COLONNATA LARD
- GASTRONOMY
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- YAMATO-TOUKI GNOCCHI
- VEGAN
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- SAUTED DAIKON TERRINE, VEGETABLE DEMI-GLACE SAUCE
- VEGAN
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- CONFIT EGG, CHEESE SAUCE
- GASTRONOMY
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- GRILLED BEEF, BLACK GARLIC PUREE AND CHERRY SAUCE
- GASTRONOMY
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- TAGLIATELLE PORCINI (OCTOBER EDITION PORCINI COURSE)
- PORCINI MENU
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- DRIED COD FISH AND PAPRIKA MILLE-FEUILLE
- GASTRONOMY
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- MELON AND MA-GAO PEPPER
- GASTRONOMY
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- ALMOND SHERBET WITH A HINT OF SHISO
- VEGAN
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- DEEP FRIED CORN ROMESCO SAUCE
- VEGAN
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- LEMON LASAGNETTE, CLAM SAUCE
- GASTRONOMY
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- FLAVOR SALAD
- GASTRONOMY
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- MEMORIES OF CHERRY BLOSSOMS
- GASTRONOMY
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- MARINATED AND SAUTED SPANISH MACKEREL, GYŌJA GARLIC AND ALMOND
- GASTRONOMY
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- GREEN ASPARAGUS, ALMOND SAUCE AND POMELO
- VEGAN
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- RAPA BROSSOMS TROFIE PASTA, GENOVESE SAUCE
- GASTRONOMY
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- BEEF TONGUE AND SPRING VEGETABLES SALAD
- GASTRONOMY
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- COD FISH WHEY AND ALMONDS
- GASTRONOMY
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- TAGLIOLINI WITH ANGELICA HERB AND OCTOPUS RAGU
- GASTRONOMY
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- WHITE ASPARAGUS REFRESHING YOGURT SAUCE
- GASTRONOMY
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- SEAWEED AND YAM POTATOES
- Vegan
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- WATER ON THE ROCK
- GASTRONOMY
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- DEEP FRIED STUFFED SHIITAKE MUSHROOM
- Vegan
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- HONEY DESSERT
- GASTRONOMY
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- HASSUN
- GASTRONOMY
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- EZO VENISON TAGLIATA
- GASTRONOMY
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- SHIROISHI LOTUS ROOT RAVIOLI
- Vegan
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- DEEP FRIED STUFFED SHIITAKE MUSHROOM
- Vegan
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- VEGAN BOLOGNESE TAGLIATELLE
- Vegan
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- EEL CARPIONE
- STORY
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- BOILED SPINY LOBSTER BISQUE SAUCE
- GASTRONOMY
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- VEGAN CHEESE
- Vegan
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- Zucchini Carpaccio
- Vegan
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- Moroheiya panna cotta
- Vegan
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- Mushroom and Yamato-toki tagliolini
- Vegan
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- Tagliatelle with paprika and squid
- Gastronomy
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- FLOWER TART
- VEGAN
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- Canneloni filled with Snap peas
- Vegan
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- Ravioli YAMATO-TOKI
- Vegan
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- Assorted appetizers vegan style
- Vegan
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- RICE DESSERT
- VEGAN
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- Prismatic colors Slow cooked egg
- Gastronomy
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- Tortelli stuffed with shrimp
- Gastronomy
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- Fish of the day, Zuppa di pesce style
- Gastronomy
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- Roasted beef with charcoal-grilled vegitables
- Gastronomy
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- Kaoru Amano
- APPLE of porcelain「Heart」
The centerpiece decoration is an apple, which in Europe is a symbol of food, religion (creation), and technology. This piece, "Heart," is a work from the "Kaoru" workshop in Ehime. Each and every apple is slightly different, so the apple was chosen to represent FARO, whose unique aspects overlap to create a new world.
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- Horiguchi-Kiriko Shuseki(Ⅲ) Toru Horiguchi
- Edo-kiriko cut glass
Edo Kiriko glass, which combines the traditions of the first Edo Kiriko master, Ichio Horiguchi, with the superb cutting techniques learned by the second master, takes on a variety of expressions as light plays across it. Savor sake carefully selected by our sommelier in this glass, designed to offer the very best fit.
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- Yoshizawa Woodworking Shop Yoshikazu Yoshizawa
- Cross-patterned box
These cross-shaped boxes were designed for plating Western food in the style of a traditional Japanese multi-tiered box. The corners of the drawers showcase the limitless cuisine of FARO. The black faces of the boxes were made using a unique technique involving the sprinkling and curing of sand and lacquer from Imabari, Ehime Prefecture.
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- Takamura-hamono Manufacturing
- Steak Knife
These steak knives feature a double-edged finish and the Damascus steel pattern and techniques developed by Toshiyuki Takamura (second-generation master), a Medal-with-Yellow-Ribbon winner, and carried on by the three brothers that make up the third-generation of Takamura Cutlery. These knives become invaluable partners that let you savor every drop and ounce of flavor in our slowly cooked meat dishes.
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- Soryu-Gama
- Seiji-Tobikanna
The Kyoyaki seiji style carried on in Kiyomizu by four generations of Wakunami Soryu kilns, and the skills of Madoka Wakunami trained in the Koishiwara tradition, have produced a fusion of the smooth beauty of seiji ware and the Tobikanna chattering technique, made possible only through the seamless partnership of this husband-and-wife team.
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- sayo kuroki
- Sake cup: Hana o Matou (Wreathed in Flowers)
A work by Sayo Kuroki, urushi artist from Kanazawa City. Urushi lacquer is laid with tin, upon which intricate floral patterns are inscribed using the “Hari-gaki (needle-drawing)” technique. Enjoy your sake with this exquisite cup which embodies the evanescent yet stately quality of floral beauty.
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- TOMITA
- Original show plate
The show plates that decorate the tables are original pieces made in a plant in Tsubame City, Niigata Prefecture, one of the world's leading metal-processing areas. Each and every plate is decorated by hand with a rolling wave pattern depicting the moon reflected in the sea. The natural tones of the plates blend seamlessly into the restaurant's interior.
FARO is working to establish connections with farmers and fishermen throughout Japan. Our Chef’s respect for Japanese ingredients, paired with wealth of experience, will fuel exciting new creations.