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Enoteca Pinchiorri Restaurant Review: One of the biggest draws of this old-world Italian restaurant is its 12,000-bottle wine cellar, lining the passageway leading to the main pink-and-mint-green dining room. It features over 2,000 kinds of Italian and French wine, including a 1962 Romanée Conti. Meanwhile, the cooking at this branch of the famous Florence restaurant is among the finest Italian you'll find in Tokyo: refined, sophisticated and very creative in its combination of ingredients. House specialties include juicy oysters wrapped in spicy Colonnata lard, goose liver delicately cooked in salt and marinated in coffee powder, ravioli of sheep's milk ricotta and black olives, and grilled duck breast with apple purée and a caper and chocolate sauce. We also recommend the tomato gazpacho with chunks of Hokkaido crab and cucumbers, drizzled with pesto and olive oil, and handmade taglierini with Bretagne lobsters in a lettuce-and-cheese sauce.