Aman New York has launched signature Aman restaurants Arva and Nama at its new premises in the city’s Crown Building, marking a North American debut for both eateries.

Arva, Aman’s Italian dining concept, draws its name from the Latin word for ‘cultivated land’ that evolved into the English word ‘harvest’. Paying homage to Italy’s rustic cucina del raccolto tradition, the restaurant’s menus feature sustainably-sourced, seasonal ingredients transformed into uncomplicated, heart-warming dishes made for sharing. Chef de Cuisine Dario Ossola is at the helm, joining the New York venue from his natice Italy, where he previously worked as Executive Chef of Aman Venice.

Aman New York, Arva

Nama, meanwhile, reflects the tranquillity of Aman’s Asian roots by combining the principles of washoku – Japan’s culinary tradition recognised by UNESCO as an Intangible Cultural Heritage – with the local, seasonal ingredients. Meaning ‘raw’ in Japanese, Nama’s dishes remain true to the age-old preparation techniques of the Japanese kitchen, but are shaped by their locale. Here, Chef de Cuisine Takuma Yonemaru’s cuisine artfully blends local New York ingredients with Japanese delicacies, offering diners everything from nigiri or sashimi to sweet miso black cod or premium Wagyu sirloin grilled over a tabletop charcoal brazier and served with Moshio mineral salt. The space also features private dining rooms and an omakase bar anchored by a Japanese Hinoki wood counter, where diners are served 15 to 18 chef-chosen courses prepared on the spot by Japanese native Chef Takuma.

Aman New York, Garden Terrace

The sumptuous hotel’s broader F&B offering includes the Bar Lounge, which serves a sophisticated menu of New York-inspired light meals, drinks and original cocktails with a Japanese twist, and opens onto the Garden Terrace, whose retractable glass roof allows year-round alfresco dining with immersive city views.

Leading Aman New York’s F&B team is Executive Chef Freddy Vargas, whose glittering culinary background includes stints with Scott Conant at Scarpetta, and most recently as the Executive Chef of Natirar Resort, New Jersey.