This is CityNomix. Marunouchi, the beating heart of Tokyo’s business district. Here, skyscrapers scrape the sky, and the hurried footsteps of business professionals beat out the city’s unique rhythm. As someone who makes a living in digital marketing, this district is both the frontline of information and a battlefield. After clearing morning tasks in this tense atmosphere, the lunch break arrives as a sudden void. How one spends this precious time is a crucial strategy that determines afternoon performance and, ultimately, the day’s Quality of Life (QOL).
I don’t deny the efficiency of grabbing something from a convenience store. However, to sharpen one’s sensibilities and spark creative ideas, an experience that detaches slightly from the “everyday” is necessary. Therefore, I confidently propose the lunch experience at Ristorante HiRo Centro, located on the 35th floor of the Marunouchi Building. Specifically, their weekday-limited pasta course is arguably one of the “optimal solutions” for lunch in Marunouchi, offering exceptional balance in cost performance, quality, and satisfaction.
In this article, I will share my experience visiting Ristorante HiRo on a weekday afternoon, where I was satisfied both physically and mentally. Let’s unravel, both logically and sensually, why busy modern individuals should venture here.
A Sky-High Retreat: Resetting from the 35th Floor
The Marunouchi Building, affectionately known as “Maru-Biru.” Stepping into its elevator and ascending to the 35th floor takes mere tens of seconds, yet it acts as a ritual to temporarily switch off business mode. When the doors open, a relaxed time flows, distinct from the ground below.
Passing through the entrance of Ristorante HiRo Centro, the first thing that catches your eye is the panoramic view from the expansive windows. This location, overlooking the Tokyo cityscape, offers visual liberation and unravels stiffened thoughts. The modern, sophisticated interior, orderly arranged cutlery, and the smart demeanor of the staff all foreshadow that the upcoming meal is not merely nutritional intake, but entertainment.
At the table, golden poinsettias were displayed, creating an atmosphere that was festive yet calm. I ordered the “Pranzo del Centro,” a weekday-limited pasta course. The price setting of 4,500 yen (tax included, service charge separate) is surprisingly affordable considering the high-end lunch market in Marunouchi. While there are higher-tiered courses priced at 6,500 yen, 10,000 yen, and beyond, considering the balance for a business lunch, this pasta course is the “wise man’s choice.”
Weekday Privilege: The Guilt-Free Toast
“Wine in the middle of the workday…” If you hesitated, I have a proposal for you: the “intentional non-alcoholic pairing.” The evolution of non-alcoholic drinks in recent years has been remarkable, with an increasing number of options that are chosen not out of compromise, but for their quality.
On this day, I selected the “Pierre Zéro Signature Chardonnay.” It is a 0% alcohol sparkling wine-taste beverage. The water droplets on the bottle told the story of how well-chilled it was.
From the golden liquid poured into the glass, the gorgeous scent derived from Chardonnay rises. Upon tasting, delicate bubbles burst, spreading refreshing acidity and fruitiness. It possesses a complexity born of fermentation, distinct from mere grape juice. With this, you can taste the exhilaration of drinking wine without worrying about dropping your afternoon work performance. It is, indeed, a choice for the smart adult.
A single carnation on the table and a cold drink. This visual alone feels like it organizes the mind. The geometric patterned wall in the background also highlights the modernness of the space.
Appetizers: A Prelude of Hot and Cold
The course opens with two appetizer dishes. The charm of Ristorante HiRo lies not only in its pasta but also in the high quality of these appetizers.
Buffalo Mozzarella ‘Bufala’ Caprese
The first dish is the Italian classic, “Caprese.” However, this is no ordinary Caprese. It uses “Bufala,” a rare mozzarella cheese made from water buffalo milk. When the knife goes in, there is a mochi-like elasticity, and the rich sweetness of milk overflows in the mouth.
The red of the tomato, the white of the cheese, and the green of the basil shine against the black plate. Because it is simple, the freshness and quality of the ingredients are conveyed directly. The aroma of the olive oil was fresh, showing a perfect marriage with the acidity of the Pierre Zéro.
Cod Fish Minestrone
Next appeared the “Cod Fish Minestrone.” Bringing a warm soup after the cold Caprese is a thoughtful contrast in temperature.
The clear, golden soup is concentrated with the umami of vegetables. Inside are plump pieces of cod and flaky white kidney beans. With every sip, you feel a gentleness permeate your body. It isn’t flashy, but it is a dish where honest and careful work shines. The stomach warms, and preparations for the upcoming pasta are complete.
The Double Pasta Delight: A Melody of Long and Short
Now, for the main event. The greatest attraction of this course is undoubtedly the ability to enjoy two types of pasta. Usually, a pasta lunch means choosing one type and finishing, but here, you can taste two different characters—long pasta and short pasta—little by little. For someone indecisive like me, or for a greedy gourmet who wants to eat everything, isn’t this the best system?
1. Spaghettini with Broccoli and Baby Scallops
The first pasta dish is an oil-based Spaghettini. The thin pasta intertwines with broccoli that has been stewed until soft to increase its sweetness, and baby scallops with a plump texture.
Noteworthy is the “anchovy-flavored breadcrumbs” generously sprinkled on top. Along with a crispy texture, the saltiness and umami of the anchovy burst in the mouth. This gives a strong accent and depth to the oil pasta, which can tend to be bland. The cooking of the pasta was, of course, perfect al dente. It was an addictive dish that kept my fork twirling.
2. Rigatoni with Stewed Beef and Tomato
The second dish is a tomato-based short pasta, “Rigatoni.” The thick, tubular pasta is optimal for catching the rich sauce.
The beef brisket is stewed until the fibers fall apart, and the meat’s umami has melted into the tomato sauce. The balance between the chewy texture of the Rigatoni and the entanglement of the rich ragout sauce is exquisite. The grated cheese on top adds richness, giving a heavy satisfaction completely different from the first dish. This balance of “lightness” and “heaviness” is the genius of HiRo’s course composition.
Dolce & Caffe: The Blissful Finale
Immersed in the afterglow of the pasta, dessert arrived. They say there’s always room for dessert, but seeing this dolce, you can’t help but pick up your spoon even if you’re full.
“Homemade Pudding and Salt Milk Gelato with Caramel Foam.” The square-cut pudding is a classic style with a rich egg flavor. The salt milk gelato served next to it offers a refreshing milk sweetness with a faint saltiness, refreshing the palate.
And what catches the eye most is the “Caramel Foam” on top. It has a fleeting texture that disappears with a fizz in the mouth, but leaves a firm savory caramel scent. It is a dish that reconstructs a traditional pudding in a modern way, enjoyable both to the eye and the tongue.
After the meal, a breath of relief with a cappuccino featuring heart latte art. Visible in the back is perhaps a rich espresso. The glass with the KIMBO logo exudes the atmosphere of an Italian bar.
CityNomix’s Perspective: 4,500 Yen as an Investment
The weekday-limited pasta course I received this time was 4,500 yen. Do you perceive this as “expensive for lunch” or “cheap for this experience”? I definitely assert the latter.
In the prime location of Marunouchi, enjoying a view from the 35th floor, receiving professional service, and getting two appetizers, two pastas, dolce, and caffe. Moreover, the quality of each item is the taste of an uncompromising Ristorante. Considering the mental fulfillment this one-hour experience brings and the motivation boost for afternoon work, this can be said to be a “self-investment” with extremely high returns.
A lunch that fills not just an empty stomach, but the heart. That is what exists at Ristorante HiRo.
Ristorante HiRo Guide: Key Insights
Finally, for those thinking of visiting Ristorante HiRo, here is information organized by key search terms.
Ristorante HiRo Locations
The history of Ristorante HiRo began with its opening in Minami-Aoyama in 1995. The Aoyama branch, as the main store, is a legendary Italian restaurant that inherits the ism of legendary chef Hiromi Yamada while constantly evolving. The Marunouchi Building branch (Centro) inherits that spirit while being a store that combines sophistication and usability tailored to the Marunouchi location.
Ristorante HiRo Marunouchi Building Menu
In addition to the weekday-limited pasta course (4,500 yen) introduced this time, there are substantial lunch courses (from 6,500 yen) that include a main dish, as well as dinner courses. The menu changes seasonally to use ingredients in their prime, so there is a new discovery every time you visit. Cold pasta using seasonal fruits is a signature menu item of HiRo.
Ristorante HiRo Lunch
Reservations are essential for lunch. Even on weekdays, it is often fully booked with nearby business people in the 12:00 PM hour. The target time is after 1:00 PM, or booking via the web in advance. Private rooms are also available, making it useful for business entertainment or anniversary lunches.
Ristorante HiRo Chef
The Ristorante HiRo group has produced many talented chefs. While each chef demonstrates their individuality at each store, the philosophy of “bringing out the maximum flavor of the ingredients” is common. At the Marunouchi branch, you can enjoy bold and delicate cuisine backed by solid techniques.
Summary
Why not look away from your PC screen for a while and face beautiful cuisine and scenery? Lunch at Ristorante HiRo in Marunouchi should give color and vitality to your daily life.
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Photomo – CityNomix
Walk, Shoot, Write. A digital marketer weaving urban culture.
