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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
5:30 pm – 10:00 pm Last course order at 9:00 pm and 9:30 pm for à la carte
Outdoor Terrace
April – October

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. Kigawa 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 De Leo

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, de Leo 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 de Leo 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.”

Events

  • Available for LUNCH & DINNER

    Monthly Pizza

    Enjoy handcrafted pizzas by maestro pizzaiolo Alessandro de Leo. Hailing from Naples, the birthplace of pizza, de Leo brings the finest traditions of pizza-making to Tokyo. January: Buffalo Mozzarella Espuma, Jerusalem Artichoke Cream and Anchovies. February: Brussels Sprouts, White Wine Sausage, Black Olives and Smoked Provola Cheese. March: Mozzarella, Rocket and Macadamia Nut Cream, Prosciutto and Grated Pecorino from Sardinia. JPY 3,900.
    Reserve now
  • Available for LUNCH & DINNER

    Viaggio in Treno

    Embark on a delectable train journey through Italy for a glimpse into regional Italian cuisines. Our new menu at PIGNETO winds its way through various regions of the country, inviting you to taste traditional specialties along the way. January: Northwestern Italy (Aosta, Torino, Genova); February: Northeastern Italy (Brennero, Verona, Venezia); March: North and Adriatic Sea Italy (Milano, Venezia, Trieste). JPY 15,000 per person.
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More Dining Options