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Experience the joy of abbondanza (a life of plenty) at PIGNETO, our Tokyo Italian restaurant 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 terrace and savour sweeping Tokyo views alongside a selection of Italian aperitivi.


7:00 am – 10:15 am Last order at: 10:00 am; exclusive to in-house guests
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 course order at 9:00 pm and 9:30 pm for à la carte

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), Red Wine Sauce

  • Bolognese Tagliatelle piled high in white bowl, topped with parmesan shavings

    with Beef Sauce


    Tomato, 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

Outdoor Terrace


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

Specialty Pizza Chef
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.”


  • Daily, 3:00 pm – 7:00 pm

    Champagne free flow

    Picture yourself on a sky-high terrace, a glass of champagne in hand, as you take in the views of Tokyo’s vibrant cityscape, the lush greenery of the Imperial Palace and Mount Fuji on a clear day. Gather with friends and colleagues to enjoy 90 minutes of free-flowing champagne and three varieties of canapés on the top-floor terrace of our high-rise location. Champagne package: JPY 7,500; sparkling wine package: JPY 6,000. Reservations not accepted. Service available only on the terrace.

    Autostrada del Gusto: A Highway of Flavours

    Embark on a culinary journey through Italy as you explore a different Italian region each month at PIGNETO. The menu highlights local specialties, with a flavourful itinerary that spans from iconic hot spots to charming off-the-beaten-path villages. In July, travel to Reggio di Calabria, Cosenza, Salerno and Napoli. JPY 16,000 per person.
    Reserve now

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