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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
25/5/2017 update

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Dinner Course A \8,640

Inizio (2Amuse bouches)

・Mozzarella di Buffala from Kosui-chihou ranch(Hokkaido) with
white asparagus puree,and fruit tomato.

・Simmered finocchietto and mussels with pistachio biscotti.

Antipasti  (2Starters)

・Marinated Japanese sea bream which is grilled skin side
with comsomme sauce, green asparagus, and mashed new potato.
Passionfruit foam and black olive powder on top.

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

Primi Piatti (2Pasta)

・Tajarin( Tagliolini)
–Handmade,rich-egg-yolk long pasta
with edible wild plants from Mt.Shirakami in Akita.

・Cresctajat
–Handmade short pasta (shape like rhombus)
with bisque,prawn,baked corn and hazelnuts.

Secondo Piatto (1Main dish)

・Roasted Hokkaido duck breast
with stewed new burdock in red wine and sautéed dailily.

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)

・Crepe made with banana
wrapped mascarpone, coffee jelly,and espresso&caramel gelato.

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Dinner Course B \10,800


Inizio (2Amuse bouches)

・Mozzarella di Buffala from Kosui-chihou ranch(Hokkaido) with
white asparagus puree,and fruit tomato.

・Simmered finocchietto and mussels with pistachio biscotti.

Antipasti  (3Starters)

・Marinated Japanese sea bream which is grilled skin side
with comsomme sauce, green asparagus, and mashed new potato.
Passionfruit foam and black olive powder on top.

・ Carne cruda(which is Italian-style steak tartare) made with raw horse meat
from Kumamoto with 3kinds spices and oil infused with straw. 
Condiment of sour cream and horse radish on side.

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

Primi Piatti (2Pasta)

・Tajarin( Tagliolini)
–Handmade,rich-egg-yolk long pasta
with edible wild plants from Mt.Shirakami in Akita.

・Cresctajat
–Handmade short pasta (shape like rhombus)
with bisque,prawn,baked corn and hazelnuts.

Secondo Piatto (1Main dish)

・Roasted Hokkaido duck breast
with stewed new burdock in red wine and sautéed dailily.

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)

・Crepe made with banana

wrapped mascarpone, coffee jelly,and espresso&caramel gelato.


 

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