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.


7:00 am – 10:30 am Last order at 10:00 am
11:30 am – 2:30 pm LAST ORDER AT 2:30 PM AND 4:30 PM FOR À LA CARTE
Afternoon Dining
2:30 pm – 5:00 pm Last order at: 4:30 pm
5:30 pm – 10:00 pm last order at 8:30 pm and 9:00 pm for à la carte
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

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


    Tomato, Spring Basil, Olive Oil, Vinegar


    Tomato Sauce, Mozzarella, Basil

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

    Garlic, White Wine, Parsley, Garlic Bread

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

Marco Riva Executive Chef


  • Available for LUNCH & DINNER

    A Trip Around Italy

    The menu for November draws inspiration from the northern region Piemonte, famous for its wine, beef and delicacies of truffles. The Regioni Menu offers two beef dishes – thinly sliced veal in tonnato sauce and red wine braised beef cheeks. No trip to Piemonte would be complete without a taste from maestro pizzaiolo Alessandro de Leo's truffle pizza. Regioni Menu: JPY 13,000 for six courses. Pizza: starting at JPY 3,950.

    View menu
  • Available Daily, 11:30 AM – 7:30 PM


    Enjoy PIGNETO’s gourmet hand-thrown pizzas by Pizzaiolo Alessandro DeLeo in the comfort of your home or office. Orders must be placed at least 30 minutes before your desired pickup time.

    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.”

Smiling man in grey suit jacket and rose-coloured tie poses for camera while sitting on couch

Jonathan Montolieu

Restaurant Manager

With an impressive track record across Paris and Tokyo, Jonathan’s seemingly-relaxed approach rests on a prestigious foundation. From training employees to deliver exceptional service to creating positivity within a fast-paced work environment, Jonathan managed a well-known French restaurants including the famed L’Orangerie at Four Seasons Hotel George V, Paris. At PIGNETO, he combines his inherent passion with Michelin-sharpened credentials to infuse the dining experience with excitement, delight and a sense of abbondanza – “a life of plenty.”

“We’re breaking the old rules of hotel gastronomy. No stuffy service or hushed silences here – it isn’t a library! We’re keeping things lively, approachable and fun.”

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