Sophie at EDITION relaunches as Italian trattoria with daily handmade pasta

Sophie at EDITION is being reset as a refined urban trattoria, and the clearest sign of the shift is the pasta. The 14th-floor dining room inside The Tokyo EDITION, Ginza will relaunch on Wednesday, June 3, 2026 with handmade pasta made daily, moving the restaurant away from its earlier Japanese seasonal brief and into a more defined Italian lane.

That matters because Sophie was never just another hotel outlet. The Tokyo EDITION, Ginza is a 14-storey boutique hotel with 86 rooms and suites, developed with Ian Schrager and Kengo Kuma, and it opened in preview in December 2023 before its official opening on March 14, 2024. EDITION’s own positioning for Sophie originally centered on Japan’s seasonal ingredients and regional farms, so this new Italian concept reads less like a menu tweak than a full identity change inside one of Ginza’s most polished addresses.

At the center of that reset are Executive Chef Marco Violano, from Puglia, and Executive Sous Chef Toru Hirakawa, from Hokkaido. Violano’s background includes a previous role as executive chef at Four Seasons Hotel Jakarta, while Hirakawa brings a Ginza fine-dining resume from Hyatt Centric Ginza Tokyo’s NAMIKI667. That pairing gives the new kitchen a clear structure: Italian technique at the core, Japanese sourcing and hotel precision wrapped around it.

The pasta list is where the concept gets specific. Casoncelli with oxtail in sage butter is priced at ¥3,200, while Troccoletti Carbonara with crispy bacon, cage-free egg, black pepper and Pecorino is set at ¥2,800. Those dishes sit alongside a broader menu that runs through antipasti, shareable plates, secondi and dolci, with lunch course menus starting at ¥5,500 and dinner courses at ¥8,500. For bigger-ticket dining, the chef’s omakase-style course starts from ¥20,000 and requires advance reservation.

The drinks program follows the same logic. The wine list stretches from north to south Italy, with Japanese wines and Burgundy also included, while the cocktail list keeps to the Italian script with Negroni and Bellini plus seasonal drinks built from domestic fruits and herbs. Above it all, The ROOF on the 15th floor continues the hotel’s lighter side with seasonal cocktails, bruschetta and arancini.

Reservations are already being taken for seating only as the rollout begins, and that detail says enough on its own. Sophie’s relaunch is not trying to be vaguely international anymore. In Ginza, daily handmade pasta is now the headline that tells you exactly what kind of hotel restaurant this wants to be.