Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2025 Gold winner
Selected for Tabelog Italian TOKYO "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Hayato Takahashi - Pursuing the Traditional Flavors of Food Capital Parma
Space
"Diving into an Overwhelming World of 'Deliciousness' Pursued to Perfection"
Food
"Delicious Delights of Parma: A Culinary Experience to Savor with All Five Senses"
Review
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Review 2,959 postsFollowers 2,944 peopleSavor the Traditional Flavors of Parma!
Tonight, I visited this restaurant, which is a recipient of the Tabelog Award 2025 Gold. T...View details
Visited on April, 2025
2 times
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Review 1,477 postsFollowers 2,025 peopleJapan's Finest Italian Cuisine
Course with Alcohol Pairing from JPY 110,000 Total: JPY 120,000 Located a 15-minute walk ...View details
Visited on March, 2025
1 time
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Review 312 postsFollowers 193 peopleI've never been so impressed by pros...
I have never been so impressed by prosciutto before. The prosciutto is sliced ultra-thin...View details
Visited on January, 2025
1 time
Restaurant information
Details
| Restaurant name |
PELLEGRINO（PELLEGRINO）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Gold winner
The Tabelog Award 2025 Gold winner
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
Selected for Tabelog Italian TOKYO "Tabelog 100" 2025
Selected for Tabelog Italian TOKYO "Tabelog 100" 2025
Selected for Tabelog Italian TOKYO "Tabelog 100" 2023
Selected for Tabelog Italian TOKYO "Tabelog 100" 2023
Selected for Tabelog Italian TOKYO "Tabelog 100" 2021
Selected for Tabelog Italian TOKYO "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Gold受賞店
The Tabelog Award 2025 Gold 受賞店
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 2025 選出店
食べログ イタリアン TOKYO 百名店 2025 選出店
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 |
- From Exit 1 of Hiroo Station on the Hibiya Line, it is a 9-minute walk. 540 meters from Hiro o. |
| Business hours |
|
| Average price |
JPY 100,000 - JPY 100,000 - |
| Average price（Based on reviews） |
JPY 100,000 - JPY 100,000 -
|
| 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 |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Stylish space, Relaxing space, Spacious seating |
Menu
| Drink |
Wine, Particular about wine |
|---|---|
| Food |
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 announced on our website as needed. Please note that we do not accept inquiries by phone. |
Find Similar Restaurants （Area)
Hiro o Sta.
Ebisu
Shibuya, Ebisu, Daikanyama
Tokyo
Shibuya City
Categories
Rankings in nearby areas
閉じる
ChefHayato Takahashi - Pursuing the Traditional Flavors of Food Capital Parma
Born in Niigata Prefecture. Shocked by the pasta served as staff meal while on a working holiday in New Zealand. After returning to Japan, worked at Italian restaurants across the country and moved to Italy at the age of 29. Trained at a restaurant in Emilia-Romagna. The following year after returning to Japan, opened "Pellegrino" in Nishiazabu. Later relocated to the current location in Ebisu, proposing an open kitchen style as a one-room restaurant with a total of six seats. Awarded one Michelin star in 2014.
Space"Diving into an Overwhelming World of 'Deliciousness' Pursued to Perfection"
"PELLEGRINO" is a restaurant located on a small alley a little away from Ebisu Station. Its most distinctive feature is the row of tables arranged in a line that allows guests to see the kitchen, with a proximity of about 50 cm between the chef and the guests. Guests hold their breath at every move of the chef, observing the transformation of the finest ingredients, while contemplating the next dish to be served. Although the premium seats are highly competitive, it is a ristorante that anyone who loves gourmet food would want to visit at least once.
Food "Delicious Delights of Parma: A Culinary Experience to Savor with All Five Senses"
The enchanting course, limited to six groups per day, is composed of flawless dishes such as handmade "tagliatelle" and "tortelli," vividly recreating the flavors of Parma that the chef loves. Guests will experience a continuous surprise and joy from these exquisite creations, which are made using a refreshingly simple cooking method. Another charm is that a different wine is poured for each dish, enhancing the dining experience. You are sure to spend a thrilling time with this new culinary adventure.
Maximizing the Flavor, Aroma, and Freshness of Ingredients
A compact eatery called "PELLEGRINO" located in a quiet alley. Here, you can enjoy the essence of traditional Parma cuisine, featuring seasonal ingredients. When the "Culatello di Zibello," known as t...he king of prosciutto, is sliced, the restaurant fills with its delightful aroma.
Open only three days a week, with a limit of five guests and no turnover, the concept is driven by the desire to offer the highest quality to each guest. Young chef Takahashi continues to serve the perfect dish while closely observing the expressions of his guests.