Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- 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 816casesFollower 1,335PeoplePick-up reviews
台湾グリーノ
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2023/08 Visitation
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この日はご縁でお誘い頂き、幸運にもこちらの超予約困難店にお伺いすることが出来ました。 恵比寿の職場から広尾寄りにある、至近距離のこちら、一見はただの一軒家です。 が、小さく表札...Find out more
2023/10 Visitation
1times
Restaurant information
Details
| Restaurant name |
PELLEGRINO（PELLEGRINO）
|
|---|---|
| Categories | Italian |
| Phone number (for reservation and inquiry) |
03-6277-4697 |
| Reservation Availability |
Reservations 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 |
|
| Budget |
￥100,000～ ￥100,000～ |
| Budget（Aggregate of reviews） |
￥100,000～￥60,000～￥79,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
6 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant,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.