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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 wa 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
09/12/2016 update

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Dinner Course A \8,640

Inizio (2Amuse bouches)

・Uncured ham of duck and montebianco(chestnuts mousee)
with cracked spicy cacao sabouret and clarified butter.

・Roasted persimmon with ,lotus roots puree ,
lotus roots chips, and gingo nuts.

Antipasti  (2Starters)

・Marinated mackerel with essence of tomato and kelp broth.
Served with spinach, semi-dried cherry tomatoes,
and breadcrumbs with tomato powder.
Sliced almond and shaved horseradish on top.

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

Primi Piatti (2Pasta)

・Cavatielli: Handmade short pasta ( shape like  bullet)
with salted pork, Chinese cabbage, and coriander.
A hint of orange zest.

・Tagliatelle: Handmade long pasta
with natural mushrooms from Mt.Shirakami and Italian parsley.
Green onion sprouts on top.

Secondo Piatto (1Main dish)

・Charcoal roasted lamb chop
with “Sugo d’agnello”(the soup stock is extracted from roasted lamb ),
green pepper condiment and green vegetable.
※You may change maindish to Charcoal roasted dry aging beef
with topinanbour puree and balsamic sauce. ( additional fee ¥1,400 )

Pre Dolce (Entremets)

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

 Dolce (Dessert)
・Kogyoku-apple tart with cardamom gerato and green leaf.

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Dinner Course B \10,800


Inizio
(2Amuse bouches)

・Uncured ham of duck and montebianco(chestnuts mousee)
with cracked spicy cacao sabouret and clarified butter.

・Roasted persimmon with ,lotus roots puree ,
lotus roots chips, and gingo nuts.

Antipasti  (3Starters)

・Marinated mackerel with essence of tomato and kelp broth.
Served with spinach, semi-dried cherry tomatoes,
and breadcrumbs with tomato powder.
Sliced almond and shaved horseradish on top.

・Soft roe fritter with Japanese yam, brown butter,and fresh autumn truffle.

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

Primi Piatti (2Pasta)

・Cavatielli: Handmade short pasta ( shape like  bullet)
with salted pork, Chinese cabbage, and coriander.
A hint of orange zest.

・Tagliatelle: Handmade long pasta
with natural mushrooms from Mt.Shirakami and Italian parsley.
Green onion sprouts on top.

Secondo Piatto (1Main dish)

・Charcoal roasted lamb chop
with “Sugo d’agnello”(the soup stock is extracted from roasted lamb ),
green pepper condiment and green vegetable.
※You may change maindish to Charcoal roasted dry aging beef
with topinanbour puree and balsamic sauce. ( additional fee ¥1,400 )

Pre Dolce (Entremets)

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

 

Dolce (Dessert)
・Kogyoku-apple tart with cardamom gerato and green leaf.


 

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