Authentic Italian in a hideaway

* Due to limited seating capacity, it is recommended to make a reservation in advance via phone or other means to secure your spot.

"Ristorante Pellini Adagio" is a 1-minute walk from Akabanebashi Station. A variety of gastronomy served by chefs who have worked around the world, including Tuscany, Italy. A restaurant where you can enjoy the "silence" of Tokyo, forgetting the hustle and bustle of the city in a hideaway in Higashiazabu. If you step in, you will be captivated by "Ristorante Pellini Adagio".

"Handmade pasta "Pici" with Cacio e Pepecorino Toscano" is an Italian Tuscan specialty pasta. Pasta "Pici" with a chewy texture that you can feel the flavor of flour. "Pepe" which means black pepper. Pecorino Toscano cheese is used for pasta boiled with beef broth for "Caccio", which means cheese in the Tuscan dialect. By entwining it with cheese made from fresh sheep's milk, it has a refreshing and gentle taste.

"Handmade pasta "Lasagnette" tilefish, mushrooms, and fresh tomato sauce" is a seasonal dish that uses plenty of tilefish and vegetables procured in Tsukiji. A gem that feels the season, with the sourness of tomatoes complementing the gentle taste of the softly finished tilefish.

"Bistecca Fiorentina" is no exaggeration to say that it is a famous local dish in Florence, Italy. The first thing that surprises you might be the big portion. Maybe some people are worried if they can eat this size, because there is little fat, you can eat it unexpectedly. The surface is fragrantly baked with charcoal fire, and the lean meat is moist and soft and unravels in the mouth. Needless to say, it goes great with red wine!

"Today's chef entrusted course" is a course that offers everything from amuse to pasta to main dishes. The owner uses fresh domestic ingredients based on the idea of ​​"local production for local consumption" cultivated in the Tuscany region. Vegetables are procured from specialized farmers such as Niigata and Tochigi, including private farms. The fish are connoisseurs in Toyosu, and the meat is shipped directly from Kyushu. Wheat is ordered from the manufacturer in Shonan. Bread and pasta use domestic wheat and are rich in aroma. You can enjoy seasonal and fresh ingredients with the best cooking method every day. Recommended for any occasion from everyday use to special occasions!

Higashiazabu's hideout "Ristorante Pellini Adagio". When you go down the stairs to the basement and open the heavy door, you will find a space with a feeling of openness. On the wall, you can feel the restaurant owner's commitment everywhere, such as the objects designed by the Italian designer and the photographs taken by the restaurant owner when he trained in each country.

There are table seats, private room seats and counter seats in the restaurant, which can be used according to the scene. At the counter seats, it is also attractive to be able to get up close to the real pleasure of cooking and the hospitality of the owner! Of course, not only the food, but also the wine selection unique to Italian food. We have a large selection of Italian wines, so please ask the owner for recommendations.