The Verdict
TACUBO Shirokanedai is the second restaurant from chef Daisuke Takubo, whose wood-fired Italian cooking made the original TACUBO in Daikanyama one of Tokyo's hardest Italian tables. It opened in November 2024 and was named to Tabelog's Italian Tokyo 'Hyakumeiten 100' in 2025.
Unlike the Daikanyama counter and its set course, the Shirokanedai room is a la carte: a wide menu of wood-fired meats, seafood, antipasti and pasta you order as you like, with a per-person minimum of ¥16,500. After 9pm it runs as a wine bar.
The Kitchen
Chef Daisuke Takubo built his name on the wood-fired oven, the symbol of both TACUBO rooms, using it to grill meats and seafood for a crisp exterior and juicy centre. The Shirokanedai kitchen is open, with the oven at its heart and a Burgundy-, Italy- and Champagne-leaning cellar along the wall.
The Room
The 24-seat basement room at 4-19-21 Shirokanedai sits around a long communal table in a terracotta, wine-cave setting, seven minutes' walk from Shirokanedai Station. It opens 4pm to 11pm, closed Sundays and roughly four irregular days a month, and is non-smoking for guests aged 16 and over.
Best for a Group Dinner
Book this for a small group that likes to share. The a la carte format and long communal table are built for ordering across the menu — antipasti, a few wood-fired plates, pasta — over wine, with no fixed course to keep pace with.
Not For
Not for a private, hushed date or a quick solo meal. Seating is a shared table, the minimum spend is ¥16,500 a head, payment is card-only with no cash, and tables are held to a 2.5-hour limit. Large parties of five or six must arrange directly.
Reservations
TACUBO Shirokanedai takes online reservations, with a ¥16,500 per-person minimum, a ¥1,000 seat charge and 10% service added. It is card-only — no cash — and seatings run 2.5 hours. Bookings for five to six guests, allergies or celebration plates need direct contact the day before.
Frequently Asked Questions
How is TACUBO Shirokanedai different from the original TACUBO?
The Daikanyama original is a counter restaurant with a set tasting course, while TACUBO Shirokanedai, opened in November 2024, is a la carte around a long communal table. Both share chef Daisuke Takubo's wood-fired Italian style, but the Shirokanedai room lets you build your own menu and turns into a wine bar after 9pm.
How much does TACUBO Shirokanedai cost?
TACUBO Shirokanedai applies a minimum spend of ¥16,500 per person, plus a ¥1,000 seat charge and a 10% service charge; Tabelog lists the average spend in the ¥30,000–39,999 band once wine is included. Payment is by credit card only — cash is not accepted.
What should I order at TACUBO Shirokanedai?
The wood-fired oven is the centrepiece, so the grilled meats and seafood are the dishes to build a meal around, alongside antipasti and house pasta. The a la carte menu is designed for sharing across a table, and the wall-length cellar leans to Burgundy, Italian wines and Champagne chosen to match the fire-led cooking.
Where is TACUBO Shirokanedai?
TACUBO Shirokanedai is in the basement of the Shirokane GAX Building at 4-19-21 Shirokanedai, Minato-ku, about seven minutes' walk from Shirokanedai Station. The 24-seat room opens from 4pm to 11pm, closed on Sundays and around four irregular days each month, and admits guests aged 16 and over.
Also in Tokyo
Explore the full Tokyo dining guide, or compare it with nearby Requinquer in Shirokanedai and FARO in Ginza.