Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2024 Gold winner
Selected for Tabelog Italian TOKYO "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Hayato Takahashi - Pursuing the traditional flavors of Parma, the city of food
Space
Immerse yourself in an overwhelming world of deliciousness
Food
A variety of delicacies to enjoy and use all your senses to discover the charm of Parma
Review
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Review 2,640resultsFollowers 1,426peopleParma suddenly; PELLEGRINO
[2023 Gold] [2023 100 Famous Stores] I happened to be looking at omakase, and there was no...View details
2023/06 visited
1 time
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Review 1,219resultsFollowers 603people日本一のイタリアン。聖地。最高のものを届けたい。が伝わる至高の店
ずっと行きたいと思い続けるうちに、 ペアリング付きコース12万円と、 3年前と比べて3倍の価格になってしまった 週3日だけの営業、1回転で、6席のみ。 値段とは裏腹に、...View details
2024/08 visited
1 time
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Review 75resultsFollowers 24people生ハムと食材のハーモニー
東京/恵比寿の『Pellegrino(ペレグリーノ)』。初訪。 ・ 第1部 【長野県伊那ぎたろう軍鶏を丸ごと一羽煮出した”ブロード”】 【愛媛今治 白甘鯛、北海道トマト】 ...View details
2024/08 visited
1 time
Restaurant information
Details
| Restaurant name |
PELLEGRINO（PELLEGRINO）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2019 Gold winner
The Tabelog Award 2019 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2017 Gold winner
The Tabelog Award 2017 Gold winner
Selected for Tabelog Italian TOKYO "Hyakumeiten" 2023
Selected for Tabelog Italian TOKYO "Hyakumeiten" 2023
Selected for Tabelog Italian TOKYO "Hyakumeiten" 2021
Selected for Tabelog Italian TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Gold受賞店
The Tabelog Award 2024 Gold 受賞店
2023年Gold受賞店
The Tabelog Award 2023 Gold 受賞店
2022年Gold受賞店
The Tabelog Award 2022 Gold 受賞店
2021年Gold受賞店
The Tabelog Award 2021 Gold 受賞店
2020年Silver受賞店
The Tabelog Award 2020 Silver 受賞店
2019年Gold受賞店
The Tabelog Award 2019 Gold 受賞店
2018年Gold受賞店
The Tabelog Award 2018 Gold 受賞店
2017年Gold受賞店
The Tabelog Award 2017 Gold 受賞店
百名店 選出歴
イタリアン 百名店 2023 選出店
食べログ イタリアン TOKYO 百名店 2023 選出店
イタリアン 百名店 2021 選出店
食べログ イタリアン TOKYO 百名店 2021 選出店 |
| Categories | Italian |
| Phone number (for reservation and inquiry) |
03-6277-4697 |
| Reservation availability |
Reservation only |
| Address |
東京都渋谷区恵比寿2-3-4 |
| Transportation |
9 minutes walk from Hiroo Station Exit 1 on the Hibiya Line 10 minutes walk from the East Exit of Ebisu Station on the JR Lines 540 meters from Hiro o. |
| Opening hours |
|
| Average price |
JPY 100,000 - JPY 100,000 - |
| Average price（Based on reviews） |
JPY 100,000 - JPY 60,000 - JPY 79,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料10% |
Seats/facilities
| Number of seats |
6 Seats |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Unavailable |
| Non-smoking/smoking |
No smoking at all tables |
| Parking |
Unavailable |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout,A house restaurant |
| Website | |
| The opening day |
2009.3.2 |
| Remarks |
Important information about the restaurant will be posted on our website from time to time. Please note that we do not accept inquiries by phone. Reservations are only accepted through omakase. |
閉じる
ChefHayato Takahashi - Pursuing the traditional flavors of Parma, the city of food
Born in Niigata Prefecture. He was shocked by the pasta he ate during his working holiday in New Zealand. After returning to Japan, he worked in Italian restaurants in Japan, and then went to Italy at the age of 29. He trained at a restaurant in Emilia-Romagna. The year after returning to Japan, he opened "Pellegrino" in Nishi-Azabu. He later moved to his current location in Ebisu, proposing an open kitchen style restaurant with a one-room seating capacity of six. He received one Michelin star in 2014.
SpaceImmerse yourself in an overwhelming world of deliciousness
PELLEGRINO is located in an alley a short distance from Ebisu Station. Its greatest features are the rows of tables arranged side by side so that the kitchen can be seen, and the close distance of about 50cm between the chef and the guests. Guests hold their breath at the chef's every move, watching the transformation of the finest ingredients, and thinking about the next dish to be served. There is fierce competition for premium seats, but this is a restaurant that gourmet lovers should visit at least once.
Food A variety of delicacies to enjoy and use all your senses to discover the charm of Parma
The enchanting course, which is limited to six groups per day, is made up of flawless dishes such as handmade "tagliatelle" and "tortellini," vividly recreating the flavors of Parma that the chef loves. Guests will be surprised and delighted by these exquisite dishes, created using simple cooking methods without any pretensions. Another attraction is that a different wine is poured to match each dish. You are sure to have an exciting time with this new dining experience.
We want to convey the flavor, aroma, and seasonality of the ingredients to the fullest.
PELLEGRINO is a compact restaurant located in a quiet alley. It serves the basics of Parma's traditional cuisine in a seasonal style, and when you slice the "Clatello Zibello", known as the king of Pr
...osciutto, the restaurant is filled with a fragrant aroma. The restaurant is only open three days a week, with a limit of five people and no rotation... This is based on the philosophy of "providing the best value for what we offer to our guests." The young chef Takahashi continues to serve the best dishes while facing the changing expressions of his guests.