With space for only four diners at two tables, it goes without saying that Pellegrino is not a restaurant to drop into on the off chance, and many customers wait years to eat here. Short of dining at the kitchen table of a family in Emilia Romagna, the gastronomic heart of Italy, a seat in the kitchen of chef Takahashi Hayato is as close as you will ever get to an authentic experience of the specialities of Parma. Meals are split into two halves and demonstrate the chef’s motto of ‘everything supreme’. The first involves the likes of pasta rolled, filled and folded tableside, or dishes based on the finest Italian ingredients such as white truffle; the second half is a showcase for a procession of Italian cured meats, cut up in front of diners on a bright red Berkel slicer. Each course has its dedicated wine pairing and top-ups are generous in a unique experience that takes around four hours.
2 Chome-3-4 Ebisu, Shibuya City, Tokyo, 150-0013