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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
3
/3/2019 update

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Dinner Course A \8,640
Menu Ristorazione A


Inizio (2Amuse bouches)

・Kaga Renkon(lotus loots)
using three kinds of techniques.
Puree/Roasted with half dried-bonito/
Chips with black truffle.

・Fresh cheese flavored with straw,
soy beans fritto and Tonburi(Kochia seed).

Antipasti (2Starters)

・Spanish mackerel which is sautéed skin side
with its broth and grated yam potato.
Wasabi leaves pickled in brine,small potato chips ,
sautéed uncured ham on top.

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

Primi Piatti (Pasta/Risotto)

・Tajarin (Tagliolini) –Handmade rich-egg-yolk long pasta
with whelk,canola flower,green olive
and peschiola (pickled small peach).

・Risotto with baked banboo shoot,
Taiwanese mountain crude pepper and caper.

Secondo Piatto (Main dish)

・Low temperature roasted Hokkaido duck breast
with sautéed spinach and its puree.
Semi dried steuben grapes 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)

・Natsuhaze berry pannacotta
with jelly flavored with juniper berry and melo gold.
2 kinds meringue on top.


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Dinner Course B \10,800
Menu Ristorazione B

Inizio (2Amuse bouches)

・Kaga Renkon(lotus loots)
using three kinds of techniques.
Puree/Roasted with half dried-bonito/
Chips with black truffle.

・Fresh cheese flavored with straw,
soy beans fritto and Tonburi(Kochia seed).

Antipasti (3Starters)

・Spanish mackerel which is sautéed skin side
with its broth and grated yam potato.
Wasabi leaves pickled in brine,small potato chips ,
sautéed uncured ham on top.

・Sautéed radicchio with its gelato and Frico
(potato cooked with several kinds of Italian cheeses).

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

Primi Piatti (Pasta/Risotto)

・Tajarin (Tagliolini) –Handmade rich-egg-yolk long pasta
with whelk,canola flower,green olive
and peschiola (pickled small peach).

・Risotto with baked banboo shoot,
Taiwanese mountain crude pepper and caper.

Secondo Piatto (Main dish)

・Low temperature roasted Hokkaido duck breast
with sautéed spinach and its puree.
Semi dried steuben grapes 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)

・Natsuhaze berry pannacotta
with jelly flavored with juniper berry and melo gold.
2 kinds meringue on top.

.

 

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