offiziell

TACUBO

Name: TACUBO
Address: Tokyo, Shibuya-ku, Ebisu Nishi 2-13-16, Rangs Daikanyama 1F, Shibuya-ku, Tokyo, JP
Telephone: +81364553822
Price range: JPY 32.000
Rating: 4

4.00

（152Thema）

JPY 32.000

Italian

Shibuya-ku, Tokyo, Japan

607

Nachricht

Benachrichtigung

Closed: Sundays and about four irregular days per month Reservations required Service charge: 10% Children: Allowed only in private rooms on Saturdays and public holidays when the party includes four or more adults Dress code: Anything is fine as long as it looks stylish (shorts and sandals are acceptable) Please refrain from wearing strong perfumes or colognes that could interfere with the aroma of the food. You may be asked to leave.

Reservierung

Reservierungen möglich・Offizielle Reservierung

Genre

Budget

JPY 32.000

Öffnungszeiten

Sonntag

Urlaub

Montag

16:00~23:00

(L.O.20:00)

Reservierungen möglich

16:00~20:00

Dienstag

16:00~23:00

(L.O.20:00)

Reservierungen möglich

16:00~20:00

Mittwoch

16:00~23:00

(L.O.20:00)

Reservierungen möglich

16:00~20:00

Donnerstag

16:00~23:00

(L.O.20:00)

Reservierungen möglich

16:00~20:00

Freitag

16:00~23:00

(L.O.20:00)

Reservierungen möglich

16:00~20:00

Samstag

16:00~23:00

(L.O.20:00)

Reservierungen möglich

16:00~20:00

Feiertag

Urlaub

Adresse

Nächster Bahnhof

DaikannyamaStation Von 0.38kmEbisuStation Von 0.59kmShibuyaStation Von 1.00kmNakameguroStation Von 1.02km

Sitzkategorie

Tresen Tisch Separater Raum

Einrichtungen

Keine Parkplätze

Kein Washlet

keine Barrierefreiheit

Kein WLAN

Kein Strom

Zahlungsmethode

Kreditkarten werden akzeptiert(VISUM, Master, JCB, AMEX und Gäste)

3 bis 30. August 2026

M	D	M	D	F	S	S
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30

：Sofortreservierung

：Reservierung anfragen

：Keine Plätze mehr verfügbar

：Ruhetag

Reservierungen sind auch in Partnergeschäften möglich.

Tokyo von TACUBO

Reservierungsregeln

Aktueller Reservierungszeitraum : 1. August 2026〜31. Oktober 2026

Startzeitpunkt für die nächste Reservierungsrunde : Di., 1. Sept. 2026, 12:00 AM

Reservierungen geschlossen : Vor 7Tage 14:00

A new frontier in authentic Italian cuisine shaped by wood fire

TACUBO, winner of the Tabelog Award 2022 Silver. In a chic, elegant space with a black-and-brown color scheme, we deliver dishes that bring out the natural appeal of the ingredients alongside attentive, meticulous service. Wines are carefully selected from countries around the world, including Italy. We propose the ideal bottle to complement the aroma and flavor of each plate, enhancing the dining experience.

Empfohlene Punkte

Auswertung

4.00（152Thema）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Gericht

3.44

Service

4.5

Atmosphäre

3.77

Preis-Leistungs-Verhältnis

3.18

im Ausland Nutzerbewertungen4.20(7Einträge)

Gericht

5.00

Service

5.00

Atmosphäre

5.00

Preis-Leistungs-Verhältnis

4.93

Rezensionen

えりな

@erina3

Japan

5月12日

5.0

Gericht

Service

Atmosphäre

Preis-Leistungs-Verhältnis

Datum und Uhrzeit Ihres Besuchs: 4 2026 Mittag

Reservierung

Immer wird der beste Service geboten und das Essen ist von der ersten bis zur letzten Ecke beeindruckend. Diesmal habe ich zum ersten Mal die neue Struktur des Chefs, des Sommeliers und des Personals erlebt, aber es wurde die bisherige Qualität beibehalten und die Atmosphäre war lebhafter, was meinen Aufenthalt sehr angenehm gemacht hat. Ich freue mich darauf, wieder zu kommen.

えりな

@erina3

Japan

2月13日

5.0

Gericht

Service

Atmosphäre

Preis-Leistungs-Verhältnis

Datum und Uhrzeit Ihres Besuchs: 1 2026 Mittag

Reservierung

The food, the atmosphere of the restaurant, and the vibe of everyone were all a series of emotional experiences!! I felt happy to sense my body rejoicing with every dish I had. Thank you for giving me such a special time again this time♡ I want to spend important days here after encountering such a wonderful restaurant. I am looking forward to visiting again!

重盛三千緒

Anonym

2021年9月4日

4.7

Datum und Uhrzeit Ihres Besuchs: 9 2021 Nacht

Preis pro Person: JPY 25.000

In September, Takubo had the following A great time. The scallop bagna cauda and the omelette with various mushrooms were both wonderfully balanced in terms of flavor and saltiness of the ingredients; this is Italian food at its best. Today's menu Caviar Cappellini with White Shrimp Mozzarella cheese Scallops Bagna Cauda Cold Corn Soup Brown (Tokachi) and White Mushrooms Omelette with porcini, trumpet, girard mushrooms and summer trifoliate Oricchiette, Karasumi, Mussels Kagoshima Black Wagyu Beef Fresh lettuce Bolognese with burdock root Green mandarin oranges Yogurt ice cream financier, coffee

Anonym

2021年6月12日

4.7

Datum und Uhrzeit Ihres Besuchs: 6 2021 Nacht

Preis pro Person: JPY 22.000

Takubo's in June. The turban shell in a pot was delicious before, but it has evolved further and the acidity of the lemon gives it a clean aftertaste. The pasta troffier is a perfect score with asparagus sovage and delicious crustaceans. Today's menu Mozzarella Tuna Cheeks in Bruchetta Style Rice croquettes with sweetfish and young corn Salmon with grilled eggplant tartar Grilled turban shell in a pot Trofie, Clam, Asparagus Sauvage and Calamari Grilled Red Ox and Turnip Rolls Bolognese Junsai, Pineapple, Golden Kiwi, Passion Fruit Milk ice cream

Anonym

2021年5月22日

4.7

Datum und Uhrzeit Ihres Besuchs: 5 2021 Nacht

Preis pro Person: JPY 22.000

In May, TACUBO had the following Asparagus is a perfect partner for the shirasu, pak choi, and cauliflower sauce. Fresh tomatoes and mozzarella mellowed the acidity and spiciness of each with their own sweetness rounding out the whole. The Jersey beef had a strong lean flavor and was tender and quite tasty. Mozzarella cheese Horse mackerel and eggplant Horse meat and summer trimmings Fried tokki-zushi with paprika sauce Asparagus, Yamari no Shirasu, Pakuchi and Cauliflower Sauce Pasta with Fresh Tomatoes and Mozzarella Cheese Grilled Rolled Jersey Beef Lettuce Bolognese Peach Pineapple Milk ice cream and pistachios

Anonym

2021年4月10日

4.9

Datum und Uhrzeit Ihres Besuchs: 4 2021 Nacht

Preis pro Person: JPY 23.000

The menu for April is as follows, Aomori cherry trout, Iwate oysters, Imabari Fujimoto's sea bream, large asari, and sushi restaurant quality seafood and seasonal vegetables, plus the chef's ideas, make for the most powerful Italian menu ever. The pasta of the day was also excellent. And the Takubo pudding, which I haven't had in a while, was very satisfying. Today's menu Mozzarella Cheese Aomori Cherry Trout and Jalapeño Tart Steamed Oysters with Raspberry Vinegar Sauce Sea Bream Fritters Fried Bean Omelette Orecchiette with Asari and White Asparagus Rolled Grilled Sirloin Steak Awaji Fresh Lettuce Bolognese and butterbur flower Blood Orange Milk Ice Cream Pistachio Pudding

Anonym

2021年3月7日

4.8

Datum und Uhrzeit Ihres Besuchs: 3 2021 Nacht

Preis pro Person: JPY 24.000

March's Takubo's menu was a reminder that spring is in full swing. The flavorless Yamari shirasu (baby sardines) and the white asparagus with plenty of water. The combination of pasta called buciati and genovese with an outstanding olive oil with a bittersweet citrus flavor was excellent. The meat was also delicious and aromatic with just the right amount of flavor and firmness. Below is today's menu Standard mozzarella cheese Yamari Kama-age Shirasu Tart Clam Chawanmushi (steamed egg custard) Risotto with sea eel and girolles mushrooms White Asparagus Bussiati Genovese Grilled 13 Year Old Wagyu Beef Rolls Steak Awaji Island Lettuce Bolognese and Chinese cabbage Tochiotome Milk ice cream

Anonym

2020年10月10日

4.8

Datum und Uhrzeit Ihres Besuchs: 10 2020 Nacht

Preis pro Person: JPY 23.000

The October menu started with the standard Caprese, followed by Carpaccio of Shimekajiji, Sauteed Shin Squid, and Sea Bream Fritters. The king shiitake mushroom is thick and has a texture like a cooked abalone, and the cheese sauce and shiitake mushroom flavor combine to continue the delicious flavor in the mouth. The flavor of the shiitake mushrooms in a cheese sauce continues on the palate, followed by scallop pasta, wood-roasted beef, and fresh lettuce, culminating in a Bolognese. Today's bolognese was spicy and very satisfying. The dessert pudding has evolved further since last month, with the best balance of bitter and sweet tastes.

ぱみたん

@vamitan

Japan

2020年3月25日

4.3

The other day, tacubo ①. tacubo in November TACUBO features Italian food prepared over a wood fire. It seems they cook meat with wood instead of charcoal fire, which is not so common in Japan. 🌟Meat 8 It was delicious. I also felt it was up from last time. ⭐️ service 7 It's neither good nor bad 🌟Ambiance 8 . I quite like the atmosphere of the restaurant. It's not too noisy, very relaxing, and each person has a lot of space to relax. 🌟Cospa 9 15000~ . Very cheap, With caviar, it's over 20,000 or so. ⭐️ direction 7 Nothing in particular

ぱみたん

@vamitan

Japan

2019年10月9日

4.2

The other day at tacubo ③. tacubo after 4 months TACUBO features Italian food prepared over a wood fire. It seems that they cook meat not over charcoal, but over wood, which is not common in Japan. It seems that the wood makes the meat aromatic, tender, and deep. 🌟Taste 8 It was good, but I wanted one more step, but I felt it was up from the last time. I would like to revisit again. ⭐︎ service 7 It's neither good nor bad 🌟Ambiance 8 . I like the atmosphere of the restaurant. Not too noisy, very relaxing, a place for a date, this place is good for a date. 🌟Cospa 9 From 15000 . Very cheap,, ⭐︎ direction 7 Nothing in particular