Peregrino Tokyo’s Hard-to-Reserve Italian Gem: What Makes It Legendary and How to Get a Table

What Makes Peregrino Special

A Michelin-Starred Italian at the Pinnacle of Culinary Excellence, Almost Impossible to Reserve

Located in Ebisu, Tokyo, Peregrino is far more than just an Italian restaurant. Celebrated among food connoisseurs as “Japan’s hardest-to-book Italian,” it earned a Michelin star in 2014, a testament to its exceptional quality. Year after year, it also receives the highest Gold rating on Japan’s top gourmet review site, cementing its reputation as a culinary powerhouse.

Every dish crafted by Chef Hayato Takahashi offers what can only be described as the ultimate gastronomic experience, drawing enthusiasts who dream of visiting at least once in their lifetime.

Chef Hayato Takahashi’s Exploration of Emilia-Romagna’s Essence

At the heart of Peregrino is Chef Hayato Takahashi, whose expertise defines the restaurant’s identity. He spent nearly a year honing his craft in Emilia-Romagna, Italy’s gastronomic heartland, gaining a profound understanding of its traditions and culinary spirit. In addition, he has worked at a three-Michelin-starred restaurant in Lombardy, northern Italy—a prestigious experience that reflects his exceptional skill. Interestingly, this is the same establishment where Chef Saito of Aoyama’s PRISMA once trained.

Chef Takahashi’s cooking avoids unnecessary gimmicks, focusing instead on maximizing the natural flavors of each ingredient. The result is a refined interpretation of Emilia-Romagna’s “mamma’s cooking”—comforting and nostalgic, yet with surprising depth in every bite. Simple in appearance, his dishes reveal layers of flavor that leave a lasting impression.

The Signature “Prosciutto” That Awakens All the Senses

Perhaps Peregrino’s most iconic feature is the prosciutto, which Chef Takahashi slices tableside before the guests’ eyes. Only the finest, hand-selected hams make the cut—ranging from San Daniele prosciutto imported directly from Italy to the elusive Culatello di Zibello, often considered a culinary treasure.

Sliced thinly, almost like silk, the prosciutto releases a rich, aromatic bouquet the moment it touches your palate, with a melt-in-your-mouth texture that delights all five senses. This is not merely a dish; it is an art form you can taste, a signature experience unique to Peregrino. Many say it is worth visiting the restaurant just to savor this prosciutto.

How to Make a Reservation at Peregrino

Official Website

Peregrino does not have a dedicated official website or its own online reservation system.

By Phone

While the restaurant previously accepted reservations by phone, new bookings are generally not taken via phone at this time.

Through a Reservation Platform

Currently, new reservations can only be made through the OMAKASE platform. Availability is limited, making it a highly sought-after experience.

Make a Reservation