A note on the words: hotaru-ika are firefly squid, small and eaten whole in spring. Hidaka kombu is a kelp from the Hokkaido coast used for stock. Hyuganatsu is a pale citrus fruit from Miyazaki, and Shingen chicken a branded bird from Yamanashi. Mortadella is the large Bolognese pork sausage, taleggio a soft washed-rind cheese, involtini are rolled and stuffed slices, and semifreddo a half-frozen dessert. Roppongi is a nightlife and business district in central Tokyo. Prices are as of this writing (August 2026).
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Fiorentina on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hey, this is Hangover Meshi. This time I went for lunch at the Grand Hyatt in Roppongi. Come to think of it, I don’t think I’d ever actually been to Fiorentina before. It’s on the 1st floor of the Grand Hyatt, right beside the porte cochere. There’s terrace seating outside, and it looks like you might be able to enter from there too, but also like you might not lol so I obediently went in properly through the front. It has a sharp, polished feel to it!
It’s apparently an Italian cafe^^
[Primavera] A four-course lunch using seasonal ingredients — 5,940 yen
[Fiorentina Lunch] A three-course lunch set where you choose between the popular Napolitan or curry — 4,730 yen
The lunch courses are the Primavera and the Fiorentina Lunch. This time I chose the Primavera!
First, bread!
The sweet fruit tomatoes are delicious! The firefly squid seems to have been marinated with Hidaka kombu, which might explain the slightly deep, layered flavor. The sauce is a hyuganatsu citrus vinaigrette, with a tartare of new ginger and mascarpone added on top. A refreshing, early-summer sort of dish.
A refreshing oil-based pasta. It’s a spaghettini with herb-crumbed sardine and wild asparagus.
You can’t really see it at a glance, but there’s herb-crumbed baked sardine tucked inside!
Refreshing and delicious!
Even looking at the dish’s name, I couldn’t really tell what it was,
but mortadella, it turns out, is an Italian sausage made from coarsely ground pork that’s been seasoned with spices and cured.
Taleggio is a type of Italian washed-rind cheese. Involtini, apparently, means a dish that’s “rolled up,” so putting it all together: taleggio cheese rolled up in mortadella and Shingen chicken, breaded and fried, more or less. One bite in and it’s incredibly delicious! It’s served with a fennel salad on the side. The fennel’s aroma is lovely. And the tomato sauce has real depth too — it goes beautifully with the involtini, or really with fried food in general^^
Dessert.
It looks like a stylish sort of dessert, and it turns out semifreddo means, in Italian, “semi (half) + freddo (cold)” — a half-frozen, cake-like ice dessert. The flavor of the pistachio pairs perfectly with the sweetness and acidity of the cherry compote. And to finish, I had a coffee alongside it.
It struck me as a really great setting for a relaxed, unhurried lunch full of conversation. The dining room is very bright, and the way the staff serve you so you can stay focused on the conversation feels every bit like a proper hotel restaurant. This time the lunch was mainly about having a long talk, so it did exactly what I needed. I’d love to use it for that again sometime.
Fiorentina (italian / Roppongi Station, Azabu-Juban Station, Nogizaka Station)
Tabelog lunch rating ★★★☆☆ 3.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
