How to Reserve Convivio

About Convivio, A Hidden Tuscan Table that Marches to its own Drum

First opened in 2012 in Shinjuku, Convivio shifted to its current Kitasando location in 2015, where it is celebrating its 10th anniversary at time of writing. Located off of the main road, it’s difficult to clock the restaurant walking by, except for the street-level windows that look into the kitchen. 

That’s where passersby might see Chef Daisuke Tsuji at work. He learned his trade in Italy, where he first learned to cook and spent over four years developing his culinary philosophy in professional kitchens. , Convivio has been awarded by domestic and international rating bodies. The team are regular participants in many Italian-food culture events, including winning the 2025 Barilla pasta competition.

Ingredients at the heart of Italian food

Chef Tsuji, born in Kyoto, left for Italy at the age of 20 and spent years in well-respected kitchens learning the essence of Italian food. For this chef, the ability to effectively combine ingredients takes precedence over elevated technique or flashy appearances. He has consistently proved his talent on a grand stage, winning BS Fuji Television’s Remote Chef competition this year. Sous Chef Hayato Sawada took home the 2025 Barilla Pasta Championship award, and the restaurant has been regularly awarded domestic accolades.

Thanks to this philosophy, the food at Convivio is approachable and homey-feeling. Casual, rustic Tuscan fare is elevated through high-quality Japanese ingredients and imported olive oil, wine, and cheeses from Italy. Even with the generous use of domestic ingredients, including Japanese delicacies like firefly squid, the flavors are recognizably Italian, with less Japanese influence than some of Convivio’s peers. Diners enjoy a genuine taste of Chef Tsuji’s appreciation for Italian food.

From a sustainability standpoint as well, Convivio relies on its ingredients to offer subtle changes that benefit the environment. Okara, leftovers from soy-bean processing with a high protein content, is used both in its bread and hand-made pasta. Over 99% of the okara produced is thrown away as food byproduct.

Signature Dishes

Convivio serves only omakase course menus, available at both lunch and dinner. The course changes every month, but certain fixed elements are served each time. One of these is the chef’s highly praised caccio e peppe, served in a 4-5 bite portion with threads of grated cheese and a generous topping of cracked black pepper. 

Chef Tsuji’s lasagna is also popular, a dish that he offers as part of catering services and take out. The lasagna changes seasonally, ranging from more traditional flavors to creative ones. In the same line, a playful “Convivio burger” reflects the taste of the season in a charming slider held in place by a toothpick Italian flag. Each meal begins with a jar of sesame seed grissini bread-sticks, and a charming array of one-bite amuse bouches stuck into flower pots or miniature stone-beds.

Humor and Comfort

Each course is infused with personality and humor. Even with its high ratings and international recognition, Convivio manages to remain outside of the curve of ultra-trendy dishes, instead relying on Chef Tsuji’s unique vision to create menus that diners want to come back for again and again.

Part of what makes the menus appealing is their embrace of humor – the bite-sized snacks on skewers are guaranteed to delight anyone who tries them, while the unexpected Convivio burger is a delicious way to evoke a double-take from diners. Other dishes carry on the level of thoughtful plating expected of a chef Tsuji’s caliber.

Yet, comfort and play are expressed throughout the menu, even down to the choice of main protein. While many restaurants at this caliber might default to wagyu or venison, broaching into wild boar during the winter, Chef Tsuji is particularly fond of offering an Italian breed of pork raised in Japan as a main dish. This approachable choice is a reminder that delicious food doesn’t need to be stuffy, even when it’s served alongside premium wine and starched tablecloths.

Key Details

Location and access

Convivio is only about 2 minutes from Kitasando station exit two. Take the Fukutoshin line to Kitasando、 then travel down Meiji-doori towards Harajuku、 making a left at the Ministop. The restaurant can be a bit hard to pick out from the surrounding buildings, so look for the wooden door.

Address: Kamimura Bldg. 1F, 3-17-12 Sendagaya, Shibuya-ku, Tokyo 151-0051

Budget and Fees

The lunch course ranges from ¥6600 to about ¥15000 and dinner courses are available from about ¥10000 to the extra luxurious omakase priced near ¥20000. Limited time and holiday course menus, as well as catering, are also available. 

Per the official restaurant details page, cancellations made within 3 days of your reservation will incur a 50% cancellation fee, and cancellations or party changes made on the day of the reservation will incur a 100% cancellation fee. A 10% service fee is added to all meals. 

Seating and Reservations

The restaurant has 20 seats including the main dining room and private room. The main dining room features comfortable tables for 2-4 diners with starched white table cloths, a traditional but inviting setting. 

Groups of 5 guests or more, or those who wish to use the private room, are asked to make reservations by phone. Use of the private room, which is especially recommended for proposals or special events, may incur additional fees based on the number of guests. The private room can accommodate up to 8 guests.

How to reserve Convivio

Reservation Method 1: Official Home Page

Reservations for lunch or dinner are available from 2 guests, directly on the Convivio home page. Cancellations made within 3 days of booking will incur a cancellation fee. Private rooms are available for a minimum spend or additional fee.

https://booking.resty.jp/webrsv/vacant/r014010901/3754?isfixshop=true

Reservation Method 2: Phone

Reservations for families with children, large groups, and special requests should be made over the phone at 03-6434-7907 (store phone) or 050-5570-4441 (reservations)

Reservation Method 3: Online

Reservations are available on Tabelog, Retty, Ikyuu and Ozmall.