TRATTORIA CHE PACCHIA

Name: TRATTORIA CHE PACCHIA
Address: Tokyo, Minato City, Azabujuban, 2 Chome−5−1, Manivia, 4F, Minato-ku, Tokyo, JP
Telephone: +81364381185
Price range: JPY 16,000
Rating: 3.84

トラットリアケパッキア

3.84

（46 reviews）

JPY 16,000

Italian

Minato-ku, Tokyo, Japan

October 11 to November 7, 2026

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：Real-time reservation

：Request

：No available seats

：Closed

Latest Information

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 16,000

Hours

Address

Nearby stations

0.39km from Azabujuubann station0.73km from Ropponngi station0.94km from Akabanebashi station

Seating Options

Counter Table Private Room

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(VISA, Master, JCB, AMEX, and Diners)

Trattoria Que Pacchia, an Italian restaurant with a Michelin Bib Gourmand, is located a four-minute walk from Azabu Juban Station. Terrace seating with a view of Tokyo Tower is also available, allowing diners to enjoy a relaxing meal in a lively atmosphere.

Ratings

3.84（46 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

4.25

Service

4.3

Ambience

2.45

Value

4.2

Reviews

よち

@ryouko-8165

Japan

Dec 11, 2019

4.5

This is my favorite Bib Gourmand restaurant in Juban, a fierce Italian battleground. Every time I go, I find a new dish full of Chef Okamura's spirit, and the staff's service continues to evolve, and the only thing that remains the same is the excellent CP! The steamed abalone with the perfect amount of salt in the liver sauce was enchanting. The sautéed albacore with a thick, yet crispy surface and a robust sauce, perfect with the Piemonte d'Alba. The tripe arrabbiata was a punch of flavor. The main dish, veal cutlet, was a perfect balance of crispy fine batter, tender meat, cheese, and a gentle sauce. The lemon cello after-dinner drink is my favorite in Tokyo. Dolcier is not my favorite place for sweet food, but at Pacchia, I have a craving for it, and it was great again. I will visit again regularly.

よち

@ryouko-8165

Japan

Dec 11, 2019

4.5

Pacchia" in Azabujuban, a Michelin Bib Gourmand winner, reconfirms that it is still one of the best trattorias in Japan. Today, the restaurant was full again, but I had to wait until 9:00 pm to go. The service of the staff evolves every time I visit, and the chef's dish is always a masterpiece. It was a happy dinner where I was so impressed by the chef's passion and the excellence of his aggressive dishes that I sometimes felt as if I was going to be incapacitated. While chatting with the staff about how he was on his way back from a business trip today, I selected two of the five kinds of seafood cold dishes that I wanted to eat all of them, and was delighted when all five appeared. I later heard that the staff told them I was returning from a business trip. The oven-baked flower zucchini is a flower stuffed with ricotta cheese, anchovies, and oregano, topped with mozzarella cheese and an egg, and baked. Everything is mixed together in exquisite harmony. You can enjoy both the crunchy texture of the charred mozzarella on the gratin dish and the gently baked top of the zucchini. The pasta is a uniquely Japanese peperoncino with kobashira (small columns) and crow's feet with Chiba green chilies, which Chef Okamura fell in love with. The other pasta dish is a Genovese, a novel flavor that uses bongole and sour tomatoes. It was a challenge that one could never experience in a traditional restaurant. Delicious. Hats off to the chef for coming up with such a combination. The main dish was Bolognese cutlet. Beef millefeuille topped with cheese, wrapped with prosciutto ham and deep fried in tomato sauce. The dolce was millefeuille and one more dish. While I am not a fan of sweets, there are only a few restaurants other than Pacchia that I would like to try. Once again, I am grateful to have found a restaurant that continues to evolve to this level. Trattoria is my No. 1 restaurant.

よち

@ryouko-8165

Japan

Dec 11, 2019

4.5

No matter how many times I visit, I am always impressed, my favorite trattoria. Pacchia" won a Michelin Bib Gourmand. For some time now, the first restaurant I want to go to after a business trip to ASEAN is not sushi, but this restaurant. The many types of appetizers make the most of the seasonal fish and shellfish ingredients that are purchased from Tsukiji every day. Cold appetizers include marinated kiss, carpaccio of kampachi and horse mackerel, and steamed abalone with liver sauce. The careful workmanship is evident. The hot dish is grilled princess turban shell with garlic butter. The garlic, butter, tomato sauce, and Parmesan cheese sprinkled on top of the sauteed sazae is an exquisite dish. Lots of turban shells, including the liver. The squid, onions, shimeji mushrooms, olives, and anchovies also add to the flavor of the dish. The sweetness and texture of the seasonal corn that is quietly included in this dish made me feel like I was in a daze. The cold handmade pasta with straw-roasted bonito was so aggressive and tasty that I was bowled over. The classic sea urchin linguine was even more delicious and a must-try dish. Today's cutlet is topped with cheese and flavored with anchovies. The cutlet at Pacchia is my favorite of all the restaurants, and I order it every time. All the dishes have a strong and aggressive taste, and they go so well with the wine chosen by the sommelier, who knows the cuisine inside and out, that you can't help but drink too much. The dolce is also delicious. The service of the staff is also perfect. It is a wonderful restaurant.

よち

@ryouko-8165

Japan

Dec 11, 2019

4.5

Delicious! Delightful! Delightful! Pacchia" is my favorite Italian restaurant in Azabu-juban, a place overflowing with the charm of the "Pacchia". The Southern Italian cuisine that makes the best use of seasonal ingredients and the uncompromising quality of the dishes are sure to please everyone we show you. The restaurant has been awarded the Michelin Bib Gourmand consecutively. The atmosphere is cheerful and lively, with everyone becoming talkative and appropriately cheerful with the delicious food, perfect for a group of close adult friends. Big portions and good service. The restaurant always offers three or four kinds of carpaccio made from fresh fish that are purchased at Tsukiji every morning. The taste is robust yet delicate. The garlic is not too strong and the saltiness makes the ingredients stand out. And the garlic-braised princess turban shells, which you are lucky enough to encounter. It is served in a pot with garlic oil simmering in it. The liver and meat are exquisitely cooked. The taste is also exquisite. The pasta this time was firefly squid and spring cabbage, and the linguine with fresh sea urchin, a regular menu item, is a delicious dish regardless of the season. The main course was beef. Katsulette and shing shing. A dish that cannot be missed. The sweetness of the tomatoes and arugula as an accompaniment are also delicious. Popular restaurant always fully booked even though open until late at night. Please bring your close friends who are gourmets.

よち

@ryouko-8165

Japan

Dec 11, 2019

4.5

A representative trattoria in Azabu-Juban. Pacchia" is a Michelin Bib Gourmand award-winning Italian restaurant that caters to men's tastes with a direct approach and generous portions. The restaurant offers a wide variety of carpaccio, which is purchased fresh every morning from Tsukiji, and we recommend ordering a combination of the two. The chef here is an independent chef from Suzuki, a famous restaurant in Juban. We heard that he and Chef Suzuki visited Milan, Rome, and Sicily in GW to inspect famous restaurants in Italy, so we visited for the first time in a while with a gourmet looking forward to seeing how the local flavors would be utilized. The classic sea urchin pasta and the peperoncino with crustaceans and green peppers were transformed into Sicilian style. The dish is now even more exquisite with simpler ingredients. The Saltimbocca, which is made thicker to savor the meat, is made with moltovono, a unique specialty of the chef's visit to Rome! The salty, aggressive taste of Rome and the sweet, high-quality beef are a wonderful collaboration. The seasonal dish is oven-baked green asparagus with bacon and fried egg. The simpler the dish, the more skillful the finish. The restaurant is always packed with diners who want to taste Chef Okamura's energetic cuisine. Now is a good time to dine at the terrace, where only one table is available. I was still impressed by the wonderful chef's cuisine and hope to go back soon. Thank you very much.

よち

@ryouko-8165

Japan

Dec 10, 2019

4.5

A trattoria representing Juban. Pacchia" is a hearty, punchy Italian dish with seafood purchased daily from Tsukiji. Chef Okamura travels all over Italy every GW, and his Italian cuisine changes every time you visit, so you will never get tired of it. On this day, the fresh pasta with sweet shrimp and crustacean was superb. The use of Italian salt and oil made me repeatedly squeal "delicious! The shrimp are so plump and juicy that you can't help but savor the taste. This is an Italian trattoria that is often used by gourmet men and groups. The delicious food will bring a smile to everyone's face. Open until 1:00 p.m., this restaurant is also useful for those days when you want to eat Italian food late after working overtime. If you are having trouble choosing an Italian restaurant in Juban, we recommend this one.

よち

@ryouko-8165

Japan

Dec 10, 2019

4.5

Italian food that evolves every time you visit, and has been awarded consecutive Michelin stars. Pacchia" is the No. 1 delicious trattoria in Juban. Every year, the chef goes to Italy with the chef of Italian Suzuki, where he is originally from, to inspect the food there, and while incorporating the latest trends, he also serves Italian food that even men like, which is the royal road of trattoria. The seafood carpaccio, which he purchases from Tsukiji every morning, is superb. I would like to come here just to have it. Pasta is made with seasonal oysters, grilled to perfection and served with fresh tomato sauce. The pasta is a spicy arrabbiata with tomato sauce, linguine, and moltobono! I looked for the chef and found him sneaking a glance at my reaction through a gap in the wine line at the counter, and sent him a good sign. I was impressed by the earnestness of the chef to see the reaction of the customers in spite of his fame, and I smiled at the cute little figure of the big chef hiding in the corner. For the main course, I went with my usual cutlet. A thick fillet steak-like quality meat with arugula and parmesano. It was still delicious. This is a restaurant with momentum that makes me feel great every time I come here. It is an Italian restaurant worth visiting once.

よち

@ryouko-8165

Japan

Dec 10, 2019

4.5

He has been awarded Michelin Bib consecutively. Chef Okamura, who trained at the famous Italian restaurant Suzuki and at Sukiyabashi Jiro, one of the most famous sushi restaurants in Japan, is a connoisseur of fish. Pacchia" is the No. 1 trattoria in Azabu Juban. The simple Italian cuisine with carpaccio that the chef brings in from Tsukiji every day is enough to make you happy, but the seasonal dishes are also very appealing, and you can't help but eat a lot of this and that. The interior of the restaurant is just like a real trattoria, and the staff is cheerful, making it a popular restaurant that is crowded with groups of customers every day. The cutlet is the best meat dish here. Thick, juicy, crispy, and with a parmesan crust. The seasonal dish is the arrival of spring, white asparagus with egg sauce. Delicious! is a favorite of everyone. And the linguine with firefly squid and rape blossoms has a deep flavor that adults will love. The portion size of each dish is quite large, so it is recommended for male diners as well.

よち

@ryouko-8165

Japan

Dec 10, 2019

4.5

Pacchia" is the No. 1 trattoria in Azabu-juban, a hotly contested Italian restaurant district. It has been awarded the Michelin Bib Gourmand consecutively. Recommended for groups, it is a bright restaurant with a hearty, authentic Italian atmosphere. We recommend the Carpaccio appetizer, which is a combination of seafood carpaccio purchased from Tsukiji every morning. The menu is seriously selected by looking at both the cold and hot dishes using Tsukiji seafood written on the blackboard and the usual menu for the day's recommendation. The regular menu also has the authentic taste of the real place, which is based on the inspection visits to the real place every year during GW. Genovese is my favorite. For the main course, we recommend the classic cutlet. The thickly cut, juicy cutlet is served with tomato cheese sauce this time. It is still delicious. I recommend this restaurant for an Italian dinner party with gourmets.

よち

@ryouko-8165

Japan

Dec 10, 2019

4.5

Pacchia" is the most popular restaurant in Azabu Juban, a fierce battleground of Italian cuisine, and a restaurant that continues to evolve at an unabated pace. We ordered the chef's special course for the first time. The appetizer was a carpaccio, which is prepared daily from Tsukiji, a popular spot in Azabu-juban. The chef has also trained at a sushi restaurant, so he has an excellent eye for food, and his use of a knife and the way he finishes the fish with a small piece of skin. The abalone was also included in the dish, making it a satisfying dish on its own. The pasta was linguine with tomato sauce and sautéed albacore and crab, a winter staple. The main dish was cutlet with cheese. The balsamic accent made this an irresistible dish. This is a popular restaurant that is always fully booked. The chef visits Italy every few months, and this time I felt that his dishes had a rounder and deeper flavor, which made me want to visit again soon. Please visit us with a large group of friends and enjoy many dishes.