TACUBO (TACUBO) Tokyo

Awards

OAD

Japanese Restaurants 2025, 608

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2025 Silver

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Silver in Tokyo All Tabelog Silver in Japan

Restaurant Ranking

Restaurant Ranking 2024, #2019, PRO #16.67, USER #19.00

All Restaurant Ranking in Tokyo All Restaurant Ranking 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

4.43

Chef

Daisuke Takubo

Cuisine

Italian

• 2024
• 2023
• 2021
• 2020

9 / 10

Dinner at TACUBO (TACUBO)

on 20 Dec 2024

by Gerhard Huber

8 / 10

Dinner at Tacubo

on 19 Dec 2023

by Gerhard Huber

My recent dining experience at Tacubo in Tokyo was a remarkable journey through Chef Daisuke Takubo's culinary vision. Set in the private dining room, the atmosphere was intimate, offering a unique contrast to the lively counter area known for its wood-fired oven and bustling kitchen view.

The meal commenced with a Caprese featuring freshly made mozzarella and yuzu leaf, a testament to Chef Takubo's flair for infusing Italian classics with Japanese nuances. The pasta with pesto sauce and samurai... More

My recent dining experience at Tacubo in Tokyo was a remarkable journey through Chef Daisuke Takubo's culinary vision. Set in the private dining room, the atmosphere was intimate, offering a unique contrast to the lively counter area known for its wood-fired oven and bustling kitchen view.

The meal commenced with a Caprese featuring freshly made mozzarella and yuzu leaf, a testament to Chef Takubo's flair for infusing Italian classics with Japanese nuances. The pasta with pesto sauce and samurai oysters showcased his ability to harmonize diverse textures and flavors, creating a dish both innovative and comforting.

The horse sirloin tartare with white truffle was another standout, where Chef Takubo's minimalist seasoning preserved the meat's authentic taste, complemented by the crunch and aroma of truffle sticks. The cod milt with Radicchio and Lardo was a delightful blend of contrasting flavors, embodying the chef's skill in balancing complex tastes.

Chef Takubo's expertise shone through in the simplicity of the pasta with white truffle and consommé sauce, where the high-quality ingredients spoke for themselves. The Irish Hereford Prime, a lean yet umami-rich contrast to Wagyu A5, was cooked to perfection, showcasing his mastery of different meat types.

A refreshing hand-eaten salad course followed, demonstrating the chef's appreciation for traditional dining experiences, while the perfectly executed classic pasta Bolognese reflected his deep respect for Italian cuisine.

The meal concluded with a sublime milk ice cream with white truffle sticks, a perfect example of Chef Takubo's innovative approach to flavor combinations.

Throughout the meal, Chef Takubo's frequent table visits added a personal touch, compensating for the absence of the counter experience. His culinary journey, from Tsuji Culinary School to various renowned Italian restaurants in Tokyo and Ginza, has shaped his unique style. This blend of traditional Italian techniques with Japanese ingredients and aesthetics is the hallmark of Tacubo.

Located in the artistic Daikanyama neighborhood, Tacubo's ambiance reflects Chef Takubo's vision. The interior, with its slate-painted walls, white beams, and nature-inspired decor, mirrors his philosophy of bringing the outside in, creating a warm and inviting dining environment.

Overall, the experience at Tacubo was not just a meal, but a journey through Chef Takubo's culinary landscape, where each dish was a story of flavors, techniques, and passion. His dream of moving with the seasons to cook around the world hints at an ever-evolving menu, promising new delights with each visit. Less

Dinner at Tacubo タクボ

on 06 Nov 2021

by Reisa Jiang

11 Clos Rougeard Le Bourg — very elegant floral herbal nose, medium bodied, silky texture, deep yet weightless on the palate.
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#wine #vino #winelover #winetasting #winetime #instawine #winelovers #vin #wineporn #wineoclock #winestagram #wines #vineyard #wino #winegeek #drink #winelife #closrougeard... More

11 Clos Rougeard Le Bourg — very elegant floral herbal nose, medium bodied, silky texture, deep yet weightless on the palate.
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#wine #vino #winelover #winetasting #winetime #instawine #winelovers #vin #wineporn #wineoclock #winestagram #wines #vineyard #wino #winegeek #drink #winelife #closrougeard #cabernetfranc #loirevalley #frenchwine #tokyo #japan Less

Dinner at Tacubo タクボ

on 17 Apr 2021

by Elena Japan

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2回目 4月の訪問　
代官山「TACUBO」

・おまかせコース (¥23650)

前回同様、大好きなEver Greenのオリーブオイルをいただくことができて幸せです☺︎
そしてソムリエさんが考える1人1人に合わせたペアリングに感動✨

#TACUBO #代官山グルメ #恵比寿グルメ #キャビア #オシェトラキャビア #黒毛和牛 #レタス #モッツァレラ... More

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2回目 4月の訪問　
代官山「TACUBO」

・おまかせコース (¥23650)

前回同様、大好きなEver Greenのオリーブオイルをいただくことができて幸せです☺︎
そしてソムリエさんが考える1人1人に合わせたペアリングに感動✨

#TACUBO #代官山グルメ #恵比寿グルメ #キャビア #オシェトラキャビア #黒毛和牛 #レタス #モッツァレラ #オリーブオイル #イタリアン #おまかせコース #italianrestaurant #daikanyama #ebisu #caviar #whitewine #omakase #explorepage Less

Dinner at Tacubo タクボ

on 13 Mar 2021

by Elena Japan

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やっと予約が取れてTACUBO初訪問

・季節のコース (¥16500)

恵比寿駅から歩くと、お店の外まで薪の香りがしていて、入る前からワクワクしてました🙈
一品一品食材の良さが引き立っていて美味しいのはもちろん、丁寧に説明してくれるソムリエさんがとっても優しくて感動！お店の雰囲気とても好きでした💕
改めて国産オリーブオイルが大好きだと実感した1日🤤

次も楽しみにしてます☺︎
#TACUBO... More

.
やっと予約が取れてTACUBO初訪問

・季節のコース (¥16500)

恵比寿駅から歩くと、お店の外まで薪の香りがしていて、入る前からワクワクしてました🙈
一品一品食材の良さが引き立っていて美味しいのはもちろん、丁寧に説明してくれるソムリエさんがとっても優しくて感動！お店の雰囲気とても好きでした💕
改めて国産オリーブオイルが大好きだと実感した1日🤤

次も楽しみにしてます☺︎
#TACUBO #代官山グルメ #恵比寿グルメ #薪焼き #旬の食材 #オリーブオイル #evergreen #釜揚げしらす #とちおとめ #イタリアン #ワイン #香焙 #italianrestaurant #daikanyama #ebisu #perrierjouët #costadamalfi #explorepage Less

Dinner at Tacubo タクボ

on 08 Mar 2021

by Takefumi Hamada

Busiate con pesto alla genovese
ブシャーティ ジェノベーゼ

パセリ、セルフィーユ、バジルのペストソース。

シチリア州トラパニに伝わるブシャーティは、細い棒の周りに生地を巻き付けてから抜いた、螺旋状のロングパスタ。ソースの絡みが抜群に良い。

地元では伝統的にpesto alla trapanese（ドライトマトやアーモンド入りのトラパニ風ペストソース）に合わせるが、こちらではpesto... More

Busiate con pesto alla genovese
ブシャーティ ジェノベーゼ

パセリ、セルフィーユ、バジルのペストソース。

シチリア州トラパニに伝わるブシャーティは、細い棒の周りに生地を巻き付けてから抜いた、螺旋状のロングパスタ。ソースの絡みが抜群に良い。

地元では伝統的にpesto alla trapanese（ドライトマトやアーモンド入りのトラパニ風ペストソース）に合わせるが、こちらではpesto alla trapaneseの源流となるpesto alla genovese（日本で言うジェノベーゼソース）に合わせている。

TACUBO | Ebisu, Tokyo
恵比寿「TACUBO」

2021年3月

#tacubo #tokyoeats #tokyoitalian #busiate #pasta #genovese #タクボ #東京グルメ #東京イタリアン #ブシャーティ #パスタ #ジェノベーゼ
#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 #onemichelinstar #ミシュラン一つ星
#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 #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい #パスタ好きな人と繋がりたい Less

Dinner at Tacubo タクボ

on 30 Oct 2020

by Justin Hurst

Now I see why this place is so hard to book. The smell of wood smoke is intoxicating, the cooking is top notch, and the flavors are clear. A definite must go.