Trattoria Ke Pakkia

Name: Trattoria Ke Pakkia
Address: Tokio, distrito de Minato, Azabu Juban 2-5-1, Edificio 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 / TRATTORIA CHE PACCHIA

3.84

（46resultados）

JPY 16.000

Italian

Minato-ku, Tokyo, Japan

Reserva

Se aceptan reservas・Servicio de gestión de reservas

Tipo de cocina

Presupuesto

JPY 16.000

Horario de apertura

Dirección

Estación más cercana

Estación de Azabujuubanna0.39 kmEstación de Ropponngia0.73 kmEstación de Akabanebashia0.94 km

Tipo de asiento

Barra Mesa Sala privada

Comodidades

No hay aparcamiento

No hay inodoro con bidé

No accesible para sillas de ruedas

No hay Wifi

No hay enchufes

Métodos de pago

Se aceptan tarjetas(VISA, Maestro, JCB, AMEX y Comensales)

7 de septiembre a 4 de octubre de 2026

L	M	X	J	V	S	D
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	10/1	2	3	4

：Reserva inmediata

：Solicitud de reserva

：No hay asientos disponibles

：Días de cierre

Trattoria Ke Pakkia, un italiano con Bib Gourmand de Michelin, ubicado a unos 4 minutos a pie de la estación Azabu-Juban. También cuenta con asientos en la terraza desde donde se puede disfrutar de la vista de la Torre de Tokio, y ofrece un ambiente animado para disfrutar de una comida relajante.

Valoraciones

3.84（46resultados）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Cocina

4.25

Servicio

4.3

Ambiente

2.45

Relación calidad-precio

4.2

Reseñas

よち

@ryouko-8165

Japón

2019年12月11日

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

Japón

2019年12月11日

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

Japón

2019年12月11日

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

Japón

2019年12月11日

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

Japón

2019年12月11日

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

Japón

2019年12月10日

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

Japón

2019年12月10日

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

Japón

2019年12月10日

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

Japón

2019年12月10日

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

Japón

2019年12月10日

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.

Fotos

Carta

Food

Drink

Menús

[Omakase Course] From cold greens and appetizers to pasta and dolce, you can enjoy a dish that is unique to the occasion.

JPY 8.800

[Eating Course] From cold greens and appetizers to pasta and dolce, you can enjoy a dish that's just right for the occasion.

JPY 13.200

To be chosen on the day

JPY 0

PASTA

Spaghetti with Green Chili and Bottarga

JPY 2,420

Spaghetti Vongole

JPY 1,760

Tonnarelli with Cheese and Black Pepper

JPY 1,650

Bucatini Amatriciana

JPY 1,650

Linguine Genovese

JPY 1,650

Rigatoni Carbonara

JPY 1,650

Tagliatelle Bolognese

JPY 1,650

Orecchiette Pugliese

JPY 1,650

Ravioli

JPY 2,200

Potato Gnocchi

1,650 yen and up

Precio de mercado (consultar)

Risotto

From 1,650 yen

Precio de mercado (consultar)

Main Dishes

Today's Fresh Fish

※From 3,300 yen depending on your preferred cooking method

Precio de mercado (consultar)

Grilled Scampi

2,640 yen for 100g and up

Precio de mercado (consultar)

Veal Cutlet Milanese Style

JPY 3,520

Saltimbocca

JPY 3,740

Grilled Pork

JPY 3,520

Grilled Sausage

JPY 2,860

Wagyu Tagliata

JPY 6,160

Braised Beef Cheek with Red Wine Served with Risotto

JPY 4,840

Appetizer

Mixed Salad

JPY 1,320

Radicchio and Anchovy Salad

JPY 1,540

Fennel Salad

JPY 1,540

Burrata Cheese and Fruit Tomato

JPY 2,640

Modena-style Lardo Bruschetta

JPY 1,430

Platter of Prosciutto and Salami

JPY 2,200

Homemade Boiled Ham

JPY 1,430

Fresh Fish Carpaccio

JPY 2,420

Naples-style Sardines and Tomatoes

JPY 1,760

Warm Appetizer

Milan-style Green Asparagus

JPY 2,200

Eggplant Gratin Parmesan Style

JPY 1,760

Grilled Vegetables or Polenta

JPY 1,760

Grilled Garlic Butter Whelk

JPY 2,200

Fried Squid

JPY 1,870

Trippa in Tomato Sauce

JPY 2,200

◇◇

Cheese

From 1,320 yen

Precio de mercado (consultar)

Dessert

From 880 yen

Precio de mercado (consultar)

■■

Remarks

We also have other recommended menu items available. Please check the store's blackboard menu.

Precio de mercado (consultar)

Drink

Bottle Wine

From 5,500 yen each

Precio de mercado (consultar)

Glass Wine

White and red from 1,320 yen each

Precio de mercado (consultar)

Spumante

JPY 1,650

Draft Beer

JPY 880

We have various other drinks available.

Precio de mercado (consultar)

Información básica

日本語 English 한국어 简体中文繁體中文（台灣）繁體中文（香港）ภาษาไทย Français Italiano Deutsch

Esta información sobre el restaurante ha sido facilitada por un usuario y no podemos garantizar que sea correcta. Verifica la información antes de usarla.

Nombre del restaurante

Trattoria Ke Pakkia

Reserva

Se aceptan reservas・Servicio de gestión de reservas

Tipo de cocina

Número de teléfono

+81 3-6438-1185

Dirección

Estación más cercana

Estación de Azabujuubanna0.39 kmEstación de Ropponngia0.73 kmEstación de Akabanebashia0.94 km

Horario de apertura

domingo

Cerrado

lunes

Cerrado

martes

18:00~25:00

(L.O.24:00)

Se aceptan reservas

miércoles

18:00~25:00

(L.O.24:00)

Se aceptan reservas

jueves

18:00~25:00

(L.O.24:00)

Se aceptan reservas

viernes

18:00~25:00

(L.O.24:00)

Se aceptan reservas

sábado

18:00~25:00

(L.O.24:00)

Se aceptan reservas

Día festivo

Cerrado

Presupuesto

JPY 16.000

Tipo de asiento

Barra Mesa Sala privada

Métodos de pago

Se aceptan tarjetas(VISA, Maestro, JCB, AMEX y Comensales)

Comodidades

Aparcamiento

Ninguno

Inodoro con bidé

Ninguno

Accesible para sillas de ruedas

Ninguno

Wi-Fi

Ninguno

Enchufes

Ninguno

Tabaco

Zonas de fumadores y no fumadores separadas

Día de apertura

27 de abril de 2009

Sitio web

Para información más completa del restaurante

Déjanos saber si hay alguna adición o error en la información del restaurante.

Corregir la información

Al personal de este restaurante

La información en este servicio sobre los restaurantes está proporcionada por los usuarios. Puedes editar la información de tu restaurante creando una cuenta de restaurante de manera gratuita.

Crea una cuenta de restaurante de manera gratuita