It was an early Christmas at Grand Hyatt Tokyo, where the surrounding roads were already decked out in picturesque festive lightings. Against the backdrop of this gorgeous view, I had an amazing dinner at Fiorentina, which brands itself as a casual Italian cafe but serves food that matches the level of fine-dining restaurants. The meal rolled off to a jolly good start with the antipasto misto (¥1800 for small/¥2500 for big), a classic platter featuring Parma ham with melon, oh-so-sweet marinated tomatoes, lasagna stack, shrimps in pesto and smoked Maguro. These delish bites were the perfect companion to a glass of red wine, which are part of the extensive selection. Fear not if you are at a lost as the friendly staff would gladly assist in recommending the best wine to pair with the food.
Besides three types of course dinners, guests can pick from the ala carte section which offers a good range of pastas, risottos and main courses. Every now and then, look out for special highlights featuring dishes made with seasonal ingredients such as the prized Italian Porcini during autumn. Like any other Italian trattorias I visit, I always stick to a classic plate of Carbonara (¥3000) and Fiorentina's version was incredibly tasty. The homemade fettuccine is tossed in eggy sauce with Italian pancetta and porcini, making this a simple yet comforting staple to savour in the surroundings of warm and flattering lightings. 
The beef tagliata (¥3900) is also in the top of the game. As a brown-hair wagyu breed raised in Kochi prefecture, this Tosa Akaushi (土佐赤牛) has the right balance on fats and lean meat which I prefer, compared to the top grade Kobe Wagyu which tends to be overwhelmingly rich. 
A meal here is never completed without the excellent desserts and pastries by its award-winning pastry chef. My previous experience with their cakes were impressive and I was not disappointed this time round as well. For instance, the Green Tea gelato is a treat for all senses; a lightweight construction that presents a tower of silky smooth vanilla gelato on a bed of bitter matcha jelly and red bean. Taking the throne in one of the most innovative sweets so far is this Shosai. It is distinctive in its peppery essence compacted in a crunchy sheen beneath the coffee beurre and chocolate mousse. The flavours are not too aggressive and the mousse is exceptionally smooth. Some strange chocolate cravings hit me that night and hence the Chocolate Fondant. I wish there was more of the flowy lava but for the intense darkness it beholds, my soul was elevated to untellable spiritual heights. Pairing the desserts with my warm cuppa of Japanese Cappucino, the night is still young.
Fiorentina @ Grand Hyatt Tokyo
6-10-3 Roppongi, Minato, Tokyo 106-0032, Japan
Daily 9am-10pm
Reservations: +81 3 4333 8780
Visit here for menu and details
The beef tagliata (¥3900) is also in the top of the game. As a brown-hair wagyu breed raised in Kochi prefecture, this Tosa Akaushi (土佐赤牛) has the right balance on fats and lean meat which I prefer, compared to the top grade Kobe Wagyu which tends to be overwhelmingly rich. 
A meal here is never completed without the excellent desserts and pastries by its award-winning pastry chef. My previous experience with their cakes were impressive and I was not disappointed this time round as well. For instance, the Green Tea gelato is a treat for all senses; a lightweight construction that presents a tower of silky smooth vanilla gelato on a bed of bitter matcha jelly and red bean. 
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