Dining

Pigneto

Experience the joy of abbondanza (a life of plenty) at PIGNETO, where every meal is a relaxed, family-style affair. Sit beside one of the open show kitchens and watch our expert chefs craft seasonally inspired Italian cuisine, or step out onto the lively outdoor terrazza and savour sweeping Tokyo views alongside a selection of Milanese aperitivi.

Hours

Breakfast
7:00 am – 10:30 am Last order at: 10:00 am
Lunch
11:30 am – 2:00 pm Last order at: 2:00 pm
Afternoon Dining
2:30 pm – 5:00 pm Last order at: 4:30 pm
Current Dinner hours
5:30 pm – 8:00 pm (Last order at 7:00 pm)
Regular dinner hours
5:30 pm – 10:00 pm (last order at 9:30)
Outdoor Terrace
Open April – October Closed November – March

Signature Dishes

  • Aerieal view of medium-rare sliced T-bone steak with rosemary and roasted garlic garnishes on rectangular white plate, glass of red wine nearby
    FIORENTINA

    T-Bone Steak (1 kg), Chianti Wine Sauce

  • BURRATA

    Tomato, Spring Basil, Olive Oil, Vinegar

  • MARGHERITA

    Tomato Sauce, Mozzarella, Basil

  • RAVIOLI

    Ricotta, Spinach, Cream Sage Sauce

  • Closeup shot of whole clams in white Corningware bowl, garnished with charred lemon half and rustic slice of bread, glass of white whine nearby
    CLAMS

    Garlic, White Wine, Parsley, Garlic Bread

Italian cuisine is generous and cozy – it’s food for the soul.

Marco Riva Executive Chef

Events

  • 5:30 pm – 7:30 pm (last order 7:00 pm)

    Aperitivo in Italy at Terrace

    Visualized by Executive Cherf Marco Riva from Italy, our aperitivo hour channels the vibe of Milan in the 1980s. The free-flowing menu features all-time favourites such as Aperol Spiritz, Negroni and Prosecco, along with ciccheti (Italian bites). Free flow for two hours, with a plate of cicchetti, JPY 9,000 per person

  • Daily, 11:30 AM – 7:30 PM

    TAKEAWAY PIZZA

    Enjoy PIGNETO’s gourmet hand-thrown pizzas by Pizzaiolo Alessandro DeLeo in the comfort of your home or office. Please place your orders at least 30 minutes ahead of your desired pick-up time.

    View Menu
  • April 1–30, 2021

    Regional Menu of the month: VENETO

    Let our six-course menu transport you to VENETO during the month of April. The meal begins with Torta Pasqualina – an Italian Easter pie – especially made by Chef Yasuhiro Kigawa. JPY 13,000 per person. Available for lunch and dinner.

    View Menu

Meet the Team

Chef de Cuisine Kigawa, wearing a white chef's coat, smiles for the camera while sitting on a couch

Yoshihiro Kigawa

Chef de Cuisine

Armed with years of training in Italian kitchens and under Michelin-starred masters, Chef de Cuisine Yoshihiro Kigawa brings a deep knowledge of his craft to PIGNETO. Menus are crafted through a careful process that draws on the landscape of ingredients, the skills of producers and the cultural background of dishes, along with more technical aspects such as nutritional profiles and the concentration of salt and sugar. Yoshihiro also finds creative inspiration in the myriad of shapes and colours around him, from fashion to art and architecture.

“For me, pure ingredients and thoughtful simplicity are the highest form of sophistication.”

Pizza specialist DeLeo wearing white chef's coat sits on couch with arms crossed

Alessandro DeLeo

Maestro Pizzaiolo

Hailing from the Italian city of Naples, Specialty Pizza Chef Alessandro Luca de Leo draws on his legacy to bring the finest traditions of pizza-making to PIGNETO. Building on authentic Italian techniques, Alessandro crafts pizzas best described as Neapolitan 2.0. In place of the standard 00 flour, he uses an innovative 0-type flour that is extremely pure and made with 100 percent Italian grains, unlike most brands in Asia which include a mix of foreign grains. This flour became available in Japan only last year, with Alessandro playing an instrumental role in bringing it to the country.

“Pizza is a way of life in Napoli. We’ve perfected the art over centuries – it’s in our blood. If you start making pizza in Napoli, it means you want to be the best.”

More Dining Options

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