Casual dining featuring Spanish-Italian cuisine tinged with the essence of local color
The name "RIGOLETTO" comes from the well-known Italian opera. The food is Spanish-Italian, combining authentic Italian dishes, such as hand-made pizza and fresh pasta, with Mediterranean cuisine from the diverse food cultures of the region. The menu features a wide array of options including tapas. Making the most of the big-hearted Spanish-Italian concept, each restaurant adopts its own theme-Ocean Club, Spice Market or Wine Bar-to create a casual dining experience with its own unique food and atmosphere.
Restaurants with options for any situation
Our aim is to offer sophisticated, high-quality casual dining available every day. The service and dining spaces are suited to any situation, including anniversary celebrations and business dinners. Our customers visit districts with RIGOLETTO restaurants for various reasons, but we want to make sure they always remember us. That's why we make sure they can leave everything up to us without worry, whether they are just dropping in for a relaxing cup of coffee or conducting an important business meeting. RIGOLETTO is a brand that attracts people of all ages, including overseas guests. We have consciously developed a package that can be transferred to any region or country.
Putting in the time and effort to offer high-quality dishes
Although our prices are certainly not high, we make almost everything from scratch. From cooking to mixing cocktails, devising dressings, and preparing fish, we do it all by hand. Rather than relying on existing products we devote as much time and effort as possible to prepare our own dishes using high-quality ingredients. Our menus offer a wealth of options, from tapas that can be enjoyed for as little as 300 yen or 500 yen, to an array of mains and exclusive wines available in Japan only at HUGE restaurants.
These Spanish morsels are a classic example of RIGOLETTO's menu options. Choose any dishes you like at set prices of 300 yen or 500 yen and enjoy putting together your own combinations. Standard dishes available at any RIGOLETTO restaurant include the ever-popular ajillo (shrimps in garlic and Spanish olive oil), and refreshing Peruvian-style ceviche (marinated seafood). Each restaurant also offers its own variations in the tapas menu for an appealing and unique line-up. Why not try hunting for your favorite?
A pizza with a soft base. To ensure the pizza chef's craft shines through, the base is simple, made with wheat flour plus yeast, water and salt. Prepared fresh according to each day's conditions, the base is combined with carefully selected tomato sauce and cheese, and is baked quickly in a pizza oven heated to nearly 400°C. The result is a crisp fragrance and soft texture.
Freshly made pasta
Fresh pasta is made by hand every day in the dynamic open kitchen. The signature RIGOLETTO pasta recipe uses the finest Durum Semolina flour. Durum Semolina flour has a wonderful aroma and is not dried, giving it a fresh taste and binding nicely to the sauce. RIGOLETTO offers a rich palette of sauces, with pasta varying in thickness and shape to match each one. The stout linguine complements virtually any sauce, while flat noodles and pappardelle are recommended for rich sauces such as cream and ragu sauces.
Wine at 2,500 yen a bottle
RIGOLETTO makes choosing wines easy with a fixed price for all wines, supported by a huge collection of bottles available at just 2,500 yen. Most are exclusive to HUGE establishments. HUGE's corporate sommelier scours the world's producing regions to find high-quality wines that can be enjoyed casually, visiting wineries directly and carefully selecting wines based on labels and the combination of grape vines. The result is a lineup RIGOLETTO can offer with confidence on both taste and value for money.
A Spanish-Italian restaurant where diners can enjoy pizza cooked in a wood-fired oven, pasta freshly made on premises and an array of main dishes that RIGOLETTO can certainly recommend.
A restaurant that has a walk-in wine cellar with over 2,000 bottles of exclusive and casual wines. We have dishes that go well with wine including Spanish-style skewers and dishes cooked in a Dutch oven.
The first RIGOLETTO restaurant with dishes that use locally-produced ingredients for local consumption. Our chefs travel all over Japan and choose their ingredients to use. Please enjoy the carefully selected ingredients in RIGOLETTO style.
With the "local produce for local consumption" theme, we offer great-tasting ingredients by proactively incorporating local ingredients and make the most out of the greatness of ingredients originating from Miyagi and other prefectures in the Tohoku region.
A "factory" restaurant for adults. Just as the name "factory" implies, the restaurant has the largest menu with a wide variety of dishes including pizza, pasta, hamburgers as well as salads and steaks that can also be main dishes.
A RIGOLETTO with an array of dishes unique to a port town. We recommend the range of fresh seafood dishes. As well as the classic pizza and pasta dishes, there are also dishes that use plenty of seafood.
Dishes that add Spanish-Italian essence to Moroccan cuisine. Please enjoy Moroccan style proposed by pioneers who introduced tajine dishes to restaurants and bars.
A round-the-world trip of spices offered by RIGOLETTO. Please enjoy the menu variations that adds the essence of RIGOLETTO's style with dishes and spices from around the world.
Juicy chicken that is cooked in Japan's largest rotisserie machine. The fragrantly cooked skin and the moist meat goes perfect with beer and wine.
The tenth RIGOLETTO restaurant located in Gion, Kyoto adds the essence of "SMOKE" to the RIGOLETTO brand. Head south onto Hanamikoji Dori, turn left at the fourth intersection and as soon as you open the lattice door, the vibrant dining area and bar where you can casually enjoy sake reveals itself.
A unique and precious opportunity to offer value
We provide food to our customers on the assumption that this is a unique, once-in-a-lifetime opportunity. Naturally we hope they will come back again, but for the time being we prepare every dish for each table, each diner, and each moment, to make sure that neither we nor the customer will have any regrets. In doing so, we are conscious that since restaurants are purveyors of food, every dish needs to surprise and have impact at the very first mouthful. By focusing on fresh, handmade dishes, we develop menus to offer good value rather than cheap prices. Try RIGOLETTO's food for a taste of authenticity.
Cuisine that lingers in one's mind
The first thing we think about is the customer's smile. As a kitchen staff member, I imagine the delight on the customer's face the moment we present each dish. So, for arranged dishes, I check that the arrangement is well-presented, making an impression from the customer's point of view. Obviously cold dishes must be served chilled and hot dishes must arrive piping hot. I take care that the cuisine is not only attractive but is also fresh. I also try every day to create an atmosphere that is vibrant and out of the ordinary, to make every visit fun and exciting, like an amusement park.
Being a representative of the restaurant, valuing the customer’s point of view.
My first job is to create visual surprise. I work with that first positive impact in mind, when the customer sees the dish and gasps in delight. For example, even the most lovingly prepared cuisine loses half its impression when eaten if it looks dirty or crumbled. Each customer is different and everyone comes here for a different reason. I try hard to create delicious food with visual impact, so customers want to keep coming back, generating repeat business.