byebyeblues TOKYO｜Ristorante with no time zone difference from Italy

104, Tokyo Building (Tokyo Tokia Bldg.) 1F ,
2-7-3 Marunouchi, Chiyoda-ku, Tokyo 100-6401, Japan
Phone 03-6812-2131

Concept

At bye bye blues in Palermo, where Patrizia leads the kitchen, she uses an abundance of olive oil, vegetables, fruits, spices, and even Mediterranean seafood in creative combinations of ingredients to serve dishes that are surprisingly light and satisfying after the meal.

At bye bye blues TOKYO, the Japanese branch of bye bye blues, the food is the same as at bye bye blues, with the only difference that it uses Japanese ingredients that Patrizia herself discovered during her travels around Japan's agricultural regions.

Please enjoy the taste of "a ristorante with no time zone difference from Italy," which can only be experienced in Marunouchi, Tokyo, in a relaxed atmosphere inspired by the "Sicilian sea at sunset," as if you were in the Sicilian ristorante even though you are in Japan.

What is "bye bye blues"?

The ristorante "bye bye blues" in Palermo, the largest city in Sicily, Italy, is a renowned restaurant that has been awarded one star in the Michelin Guide for 10 years.

It was opened in 1991 by Patrizia di Benedetto, a female chef who was born in Palermo and trained in England and France, and her future husband, sommelier Antonio Baracco.

In 1997, the restaurant received the "Best Pastry Award" from "Espresso", one of the five major Italian restaurant guides, and it became the ristorante of choice for foodies around the world.

In 2010, she earned a star in the "Michelin Guide" as the first restaurant by a female chef in Sicily. Chef Patrizia, who has kept the star for 10 years since then, is also the most famous female chef in Sicily.

Salone Group's efforts and relationship with "bye bye blues"

The relationship between "bye bye blues" and SALONE Group dates back to 2002, when SALONE Group General Chef Takahiro Higuchi traveled to Sicily, Italy, and first trained at "bye bye blues."

Higuchi learned cooking under Patrizia for one year during his three-year training in Italy. After returning from Italy, Higuchi joined SALONE Group.
While paying homage to the Italian food culture he learned in Sicily, Higuchi became the first chef of "SALONE 2007," which opened in Yokohama in 2007, with the aim of creating a "ristorante without time zone difference from Italy." Since then, Higuchi has continued to open new restaurants one after another. The company has grown into an Italian culinary group with restaurants in Yokohama, Tokyo, and Osaka.

The connection between the SALONE group and "bye bye blues" strengthened in 2016.
In April, a collaboration event between "SALONE2007" and "bye bye blues" was realized at the "Italy Exhibition" at Mitsukoshi Department Store in Nihonbashi. The event lasted for 9 days and attracted 1,900 people. The following June 2017, "SALONE2007" traveled to Italy and held a collaboration dinner at bye bye blues in Palermo, continuing the ongoing exchange between Japan and Italy.

News

01-Apr-24
Our course menu has been updated.
24-Nov-22
Opening of "byebyeblues TOKYO"

On Thursday, November 24, 2022, we are pleased to announce the grand opening of byebyeblues TOKYO, a new branch of SALONE Group in Marunouchi, Tokyo.
Byebyeblues is located in Palermo, the capital of Sicily, and has been awarded a star in the Michelin Guide for 10 consecutive years. We will bring you a new sensory experience with the same local flavors and atmosphere.
The entire SALONE Group looks forward to serving you.
Cancellation policy

In the event of cancellation on the day, a 100% fee of course menu will be incurred.

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Chefs

Patrizia Di Benedetto

After working in restaurants in London and nearby Marseille, France, she returned to Mondello in 1990 and opened "bye bye blues". The restaurant was initially an American-style bar that served sandwiches, but her cuisine became so popular that it was transformed into a luxury restaurant. In 1997, she won the "Best Pastry" award from "Espresso" magazine. In 2010, she became the first female chef from Sicily to win a star in the "Michelin Guide". Since then, the restaurant has been awarded a star for the past 10 years. After 20 years of interaction between bye bye blues and the SALONE Group, Patrizia's long-held dream of "opening a branch of bye bye blues in Japan" and the desire of SALONE Group to introduce "a ristorante with no time zone difference from Italy" coincided. In November 2022, she assumed the position of Executive Chef of "bye bye blues TOKYO" in Marunouchi.

Yoshikuni Eijima

Born in Niigata, Japan in 1975, he started his career in Italian cuisine at the age of 19 and moved to Italy at 29. He trained at a total of 8 starred restaurants in Lombardy, Veneto, Liguria, Emilia Romagna, Tuscany, and Sicily in 5 years. After returning to Japan, he joined SALONE GROUP in 2014. In 2015, he became a chef at SALONE 2007 in Yokohama, Japan. In 2018, he took over as a chef at SALONE TOKYO in Hibiya, Japan. In 2022, he was appointed as chef for the opening of "byebyeblues TOKYO" in Marunouchi, bringing his experiences in Sicily to the restaurant.

Masahiko Watanabe

Born in 1988 in Kanagawa. After graduating from university, he worked at a restaurant in Tokyo for about 3.5 years before joining SALONE Group. After learning guest service at SALONE2007 in Yokohama, he moved to the kitchen in May 2015 to gain experience as a chef. Moved to Kayabacho in September 2016 upon the opening of the Sicilian restaurant L'ottocento. He was appointed as a chef at the restaurant in September 2018. He also acquired sommelier certification and devoted himself to wine pairings. Upon the opening of byebyeblues TOKYO in Marunouchi in December 2022, he was appointed as a chef, drawing on his experience in Sicilian cuisine, as he did at the previous restaurant.

Dinner

Cena degustazione Speciale
Course with 11 dishes
16,500 yen (tax included)

DETAIL *Reservations required

Lunch

Menù degustazione a sette portate
Course with 7 dishes
8,250 yen (tax included)

DETAIL

Pranzo degustazione Speciale
Course with 8 dishes
13,200 yen (tax included)

DETAIL

A 10% service charge will be added to the above prices.

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