IL PINOLO Ginza

There’s no trick or genre-blurring “modern takes” at IL PINOLO Ginza — just a deep and thorough love for Italian cuisine from executive chef Watanabe Tomotaka, accompanied by stirring regional dishes that follow The Peninsula mantra: great ingredients, simply cooked. The ristorante’s name means “pine nut” in Italian, chosen to symbolize the preciousness found in even the smallest grain. After its handsome makeover in 2022, IL PINOLO Ginza feels like the newest kid on the block. The space works on a taupe-toned color palette and a seating arrangement that fits 50 people; above the velvet bench chairs, the impressionistic painting evokes the wistful charm of the Italian countryside. Slender wine glasses, seductive lighting and picture windows that look out Ginza’s sparkling nightscape might suggest stiffness, but part of Watanabe’s magic is making the atmosphere homespun. That is to say, Shizuoka-native Watanabe is impressive. He draws from his experience working in Piedmont and Emilia Romagna for eight years since 2002, where he was inspired by the local ethos of treating foodstuffs as blessings. After serving as head chef at Ristorante Stella — the Italian piloted by Uminat Group — he was appointed executive chef of IL PINOLO Ginza. The menu is honest and follows a traditional structure that segues from stuzzichino (savory appetizer) to dolce. There’s an impressive antipasto of beef tartare that receives a generous treatment of truffle shaving or the fresh fish carpaccio. Textbook pasta, like the appetizers, might change seasonally; right now, it’s spaghettini spun with uni and anchovy cream tomato and the Milanese-style saffron risotto with beef ragu. The cold fettuccine with caviar, or the egg-yolky risotto with sea urchin and foie gras, is a masterpiece on a plate. Equal care goes to the wine list, which leans heavily in the Italian direction, plus sparkling and reds by the glass. Tablecloths are white, service is perfect and food is traditionally refined — what more can you ask? Bring a date or book their private rooms for special occasions. ※ Semi-private rooms and private rooms are available for an additional fee. This will be payable at the restaurant. - Semi-private room (partitioned) for 2 - 4 people: ¥5,000 - Semi-private room (partitioned) for 5 - 8 people: ¥10,000 (recommended for 6 people or less) - Fully private room for up to 20 people: ¥30,000 (recommended for less than 18 people)