PELLEGRINO (ペレグリーノ) Tokyo

Awards

OAD

Japanese Restaurants 2024, 47

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2024 Gold

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Gold in Tokyo All Tabelog Gold in Japan

La Liste

La Liste, #306

All La Liste in Tokyo All La Liste in Japan

Gault & Millau

3 Torques, 2020

All Gault & Millau in Tokyo All Gault & Millau in Japan All Gault & Millau 3 Torques in Tokyo All Gault & Millau 3 Torques in Japan

Gault & Millau Public Mark

16 / 20

Ratings from the web

Tabelog

4.56

Chef

Hayato Takahashi

Cuisine

Italian

• 2024
• 2021

Dinner at ペレグリーノ

on 08 Jul 2024

by Feasting Pigs

in tokyo, japan (june’24)

one which has been on my list to visit since before exploring japan, the 6 seater italian temple which has been extremely highly regarded and also extremely pricey.

his menu is divided into two segments, first the main cooked dishes and followed his infamous ham segment before desserts. as a somewhat pioneer of italian japanese cuisine, his delicate flavours in his cooking was indeed eye-opening, such as pairing akami and burnt eggplants with balsamico, awabi with... More

in tokyo, japan (june’24)

one which has been on my list to visit since before exploring japan, the 6 seater italian temple which has been extremely highly regarded and also extremely pricey.

his menu is divided into two segments, first the main cooked dishes and followed his infamous ham segment before desserts. as a somewhat pioneer of italian japanese cuisine, his delicate flavours in his cooking was indeed eye-opening, such as pairing akami and burnt eggplants with balsamico, awabi with basil. one of my favourites of the night was his lightly poached shima ebi and asparagus shoots in a light shima-ebi broth, and of course his pasta made a-la-minute, kind of wish he had more pasta courses. since it was summer, his rendition of uni pasta with fruit tomatoes was one of the best uni pastas i’ve had. as such an overused ingredient, he balanced the sweetness of tomatoes with the brininess well with a perfect al-dente on the pasta as well.

his ham segment was also a true highlight and wow moment for me. there was only 3 forms of ham served, a beef braesola, served on its own then also served with fennel and ricotta, a classic prosucitto cotto, also served on the most amazing homemade 2 year aged potato focaccia. and lastly his most famous proscuitto, wrapped in risotto rice, shako and served on gnoccho fritto which were all sublime. ended with a deconstructed tiramisu with a mascarpone ice cream, meringue and espresso powder which was also so so good. a memorable meal, with a very solid italian wine pairing - back vintages and reputable producers, somewhat justifying coming once.

五／六月のコース: (¥110,000)
イサキ、サルサヴェルデ
✨縞海老、アスパラソヴァージュ
石鯛、ジロール茸
黒鮪の腹身 藁烧 、賀茂茄子、25年熱成モデナ産バルサミコ
鮑、肝のピュレア、バジリコ
✨手打ち”タリオリーニ”、熊本天草紫うに、フルーツトマト
和牛フィレ肉、赤万願寺唐辛子の”ペペロナーダ”
✨ティラミス

izaki salsa verde
✨shima ebi, asparagus shoots
ishidai, girolle mushrooms
grilled tuna harami, burnt eggplants, 25 yo balsamico
abalone, liver puree, basil
✨tagliolini with uni and fruit tomato
wagyu fillet steak, manganji peoper peperonata
✨tiramisu
-
would revisit: try once
reservations on omakase
price range pp: over ¥100,000
-
📍ペレグリーノ
location: 2-3-4 ebisu, shibuya, tokyo
-
#2feastingpigs_tokyo
#2feastingpigs_japan Less

Dinner at ペレグリーノ

on 18 Aug 2021

by Justin Hurst

Pellegrino, Tokyo. Legendarily hard to book. A one-man show, your meal is a leisurely paced (but not slow) masterclass in simplicity. The first half is a seasonal Italian menu, including pasta made by hand right in front of you. Then he approaches the slicer and what can only be called avalanche of hams and mortadella are served, piece by piece, with precise instructions for optimal eating. A truly sublime experience. Beg, borrow, steal - whatever it takes to get in. @hayato_as_pellegrino... More

Pellegrino, Tokyo. Legendarily hard to book. A one-man show, your meal is a leisurely paced (but not slow) masterclass in simplicity. The first half is a seasonal Italian menu, including pasta made by hand right in front of you. Then he approaches the slicer and what can only be called avalanche of hams and mortadella are served, piece by piece, with precise instructions for optimal eating. A truly sublime experience. Beg, borrow, steal - whatever it takes to get in. @hayato_as_pellegrino is a master. Less

Dinner at ペレグリーノ

on 24 Feb 2021

by Justin Hurst

Pellegrino, part 2:

An absolutely extraordinary meal, by any measurement. One chef, four guests, and a very luxuriously long lunch. The ingredients are superb. The cooking is refined and polished to a luminous simplicity. You have no choices in food or wine - you buy the ticket and take the ride. And what a ride it is.

A few highlights:

When it was time for pasta, he wheeled up a table and rolled out the dough, then filled it and folded them. Filled pasta made to order, served only with Vacche... More

Pellegrino, part 2:

An absolutely extraordinary meal, by any measurement. One chef, four guests, and a very luxuriously long lunch. The ingredients are superb. The cooking is refined and polished to a luminous simplicity. You have no choices in food or wine - you buy the ticket and take the ride. And what a ride it is.

A few highlights:

When it was time for pasta, he wheeled up a table and rolled out the dough, then filled it and folded them. Filled pasta made to order, served only with Vacche Rosse Parmigiano-Reggiano.

After the meat, I thought the course was nearly done. Then came parade of charcuterie, served variously on hands (for warmth), on rice, and on bread.

A table it took me years to book, and which might take just as long to get back to. But oh, is it worth it. Less

Dinner at ペレグリーノ

on 09 Feb 2021

by Elena Japan

.
2部構成のランチコース
第1部　季節の食材を使ったお料理
第2部　目の前で生ハムをスライス

最高の食材を1番美味しい状態で、
1番合うドリンクと一緒に提供するための
工夫がいくつもあってまさに感動体験でした✨

高橋シェフは本当にお仕事を楽しんでいる
素敵な笑顔の持ち主で、お店はとても暖かい空間です☺︎

#Pellegrino #Ebisu #Italian... More

.
2部構成のランチコース
第1部　季節の食材を使ったお料理
第2部　目の前で生ハムをスライス

最高の食材を1番美味しい状態で、
1番合うドリンクと一緒に提供するための
工夫がいくつもあってまさに感動体験でした✨

高橋シェフは本当にお仕事を楽しんでいる
素敵な笑顔の持ち主で、お店はとても暖かい空間です☺︎

#Pellegrino #Ebisu #Italian #prosciutto #prawnbisque #winepairing #explorepage #omakase
#ペレグリーノ #恵比寿 #イタリアン #生ハム #ワインペアリング #飯テロ #ご馳走様でした Less

Dinner at ペレグリーノ

on 18 Jan 2021

by Takefumi Hamada

Torta Fritta con Prosciutto Crudo di Parma 36 Mesi

36ヶ月熟成のプロシュート・ディ・パルマ、トルタ・フリッタ

ただでさえ旨味の強いプロシュートにトルタの炭水化物が掛け合わされ、溶け出したプロシュートの脂に揚げ油の油脂も加わるので、脳に直撃するような美味しさとなる。

2020年12月

Pellegrino (Hiroo, Tokyo)
広尾「ペレグリーノ」

#pellegrino... More

Torta Fritta con Prosciutto Crudo di Parma 36 Mesi

36ヶ月熟成のプロシュート・ディ・パルマ、トルタ・フリッタ

ただでさえ旨味の強いプロシュートにトルタの炭水化物が掛け合わされ、溶け出したプロシュートの脂に揚げ油の油脂も加わるので、脳に直撃するような美味しさとなる。

2020年12月

Pellegrino (Hiroo, Tokyo)
広尾「ペレグリーノ」

#pellegrino #tokyoeats #prosciuttodiparma #prosciuttocrudodiparma #tortafritta #gnoccofritto #ペレグリーノ #東京グルメ #プロシュート #トルタフリッタ #ニョッコフリット
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい Less