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Lunch 11:30~13:30L.O.
(only for dinner on Thursday and Friday)
Dinner 18:00~21:30L.O.
 
Closed for Wednesday and the first Thursday

 

※Please kindly note that we do not allow children aged below 10.

※We will require 100% cancellation fee (of the either lunch or dinner course) if you cancel your reservation on the date of your reservation.


Frenity House 2F, 1-17-7 Uehara, Shibuya-ku,
Tokyo 151-0064
TEL 03-6407-1271 

 

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Dinner Course
07/09/2018 update

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<Dinner Course A> \8,640


Inizio (2Amuse bouches)

・Mozzarella di Buffala from Kosui-chihou ranch (Hokkaido),tomato puree,
raw whitebaite on a basil biscotti.

・Low temperature cooked beef tongue , Japanese pear sorbet,
bay leaf powder and pickled mustard seeds.


Antipasti (2Starters)

・Grilled green asparagus and smoked bonito using straw
with potato espuma, taggiasca olive powder and nasturtium leaf.

・Soft pumpkin mousse and foie gras terrine with foam of rosemary tea.


Primi Piatti (Risotto/ Pasta)

・Olive oil risotto with finely ray.
Licorice powder and chive on top.

・Burned wheat tagliolini
with several kinds of natural mushrooms from Europe.


Secondo Piatto (1Main dish)

・Low temperature roasted duck breast from Hokkaido
with simmered Japanese leek and shiso puree.
Fresh shiso leaf and grilled leek powder on top.

※You may change maindish to Charcoal roasted dry aging beef
with topinanbour puree,maldon sea salt,black pepper,
crude green pepper and horseradish.

( additional fee ¥2,500 )


Pre Dolce (Entremets)

・Cassatina (Ricotta cheese,celery,pine nuts).


Dolce (Dessert)

・Fresh Shine Muscat with cardamom Panna cotta and Asti spumante jelly.
Cracked Porenta biscuit and meringue on top.

------------------------------------------------

<Dinner Course B> \10,800


Inizio (2Amuse bouches)

・Mozzarella di Buffala from Kosui-chihou ranch (Hokkaido),tomato puree,
raw whitebaite on a basil biscotti.

・Low temperature cooked beef tongue , Japanese pear sorbet,
bay leaf powder and pickled mustard seeds.


Antipasti (3Starters)

・Grilled green asparagus and smoked bonito using straw
with potato espuma, taggiasca olive powder and nasturtium leaf.

・Horsemeat Carne Cruda ( raw meat tartare)
with mulukhiyah sauce and cracked freeze-dried raspberry.
Served with fried mulukhiyah and buffalo yogurt.A hint of macis.

・Soft pumpkin mousse and foie gras terrine with foam of rosemary tea.


Primi Piatti (Risotto/ Pasta)

・Olive oil risotto with finely ray.
Licorice powder and chive on top.

・Burned wheat tagliolini
with several kinds of natural mushrooms from Europe.


Secondo Piatto (1Main dish)

・Low temperature roasted duck breast from Hokkaido
with simmered Japanese leek and shiso puree.
Fresh shiso leaf and grilled leek powder on top.

※You may change maindish to
Charcoal roasted dry aging beef
with topinanbour puree,maldon sea salt,black pepper,
crude green pepper and horseradish.

( additional fee ¥2,500 )


Pre Dolce (Entremets)

・Cassatina (Ricotta cheese,celery,pine nuts).


Dolce (Dessert)

・Fresh Shine Muscat with cardamom Panna cotta and Asti spumante jelly.
Cracked Porenta biscuit and meringue on top.

 


 

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