Let us save you a seat. +81 3 6810 0655 Online Reservations
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 – 2:30 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
Dinner
5:00 pm – 9:30 pm Last course order at 8:30 pm and 9:00 pm for à la carte
Outdoor Terrace
April – October

MENUS

BreakfastÀ la carte
Set MenuTakeaway Pizza

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 PIZZA

    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
    CLAMS

    Garlic, White Wine, Parsley, Garlic Bread

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.”

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

Marco Riva Executive Chef

Events

  • Available for LUNCH & DINNER

    GIRO DEL GIAPPONE

    Inspired by the popular cycling race Giro d’Italia, Chef Yoshihiro Kigawa presents Giro del Giappone (Tour of Japan), a monthly menu series rooted in traditional Italian recipes and featuring ingredients from Japanese regions. The first “race” of Giro Del Giappone transports you to the northern island of Hokkaido and finishes in Tokyo.
    Reserve now
  • April to October

    Double the Magic

    Celebrate the arrival of spring, summer and autumn with al fresco drinks and dining at PIGNETO. The panoramic terrace is set to open on April 1 and offers an array of new experiences. Meet for breezy breakfasts, linger over sun-soaked lunches and raise a toast at twilight with aperitivo. With unparalleled views of the city skyline and Imperial Palace Gardens, this rooftop venue takes sky-high gastronomy to a new level.

More Dining Options

  • Est dining room with cream plush chairs, tables set with glassware, natural light, hardwood floors

    est

    Chef Guillaume Bracaval crafts contemporary French cuisine shaped by the Japanese terroir at Michelin-starred est, which known for its eco-conscious approach to fine dining. By sourcing 95% of ingredients locally, our team supports independent farmers, fishermen and foragers across Japan.
    Details
  • Two female guests enjoy Afternoon Tea at The Lounge as they gaze out the floor-to-ceiling windows at the Tokyo skyline

    THE LOUNGE

    Experience afternoon tea with a decidedly Japanese twist at THE LOUNGE, where our wagashi artist and Japanese pastry chef work together to create a colourful and imaginative selection of delectable sweets and savouries in a convivial setting – all topped off with Imperial Palace views.
    Details
  • In-room dining breakfast spread with bakery items and orange juice

    In-Room Dining

    Whether it’s a late-night meal, breakfast in bed or a midday pick-me-up, make your selection from our extensive menu and we’ll provide an incredible dining experience in the comfort and privacy of your guest room or suite.
    Details

  • Takeaway

    Celebrate in the comfort of your own home with artful cakes by award-winning Executive Pastry Chef Yusuke Aoki. A selection of cookies, chocolate gifts and homemade pizza from PIGNETO is also available.
    Details
  • Three bartenders work behind a bar; dark wood, ceiling-height shelves span the wall

    VIRTÙ

    Pay homage to the art of drinking at VIRTÙ, where our head bartender employs modern Japanese techniques to reinterpret classic French flavours using our world-leading collection of vintage French spirits and rare cognacs.
    Details