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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
29/12/2017 update

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Dinner Course A \8,640



Inizio
(2Amuse bouches)

・Cooked black kale and turban shell in its broth.
Black kale biscotti,its chips and turban shell organ powder on top.

・Shine muscat and fred ginko nuts wrapped in an uncured hum.

Antipasti  (2Starters)

・Spanish mackerel heated in 40℃ olive oil with canola flower and its pure,
Daikon radish which is dried for 3days,
mandarin orange sauce and bread crumbs.
 A hint of cardamom.

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

Primi Piatti (Risotto/Pasta)

・Bottarga,36months aged parmigiano cheese and extra virgin olive oil risotto.

・Pappardelle:Hand made long,broad and flat pasta
which is infused with cacao into the dought.
Ragu of boar meat from Tanba Sasayama,concentrated orange juice.
Chives and zest of orange on top.

Secondo Piatto (1Main dish)

・Law temperature roasted Hokkaido venison with Kohaze berry confiture,
sugo di cervo sauce(the soup stock which is extracted from roasted venison),
parsnip puree and sautéed green asparagus.
Murame(Shiso’s buds) on top.

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)

・Mont Blanc.


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Dinner Course B \10,800


Inizio (2Amuse bouches)

 ・Cooked black kale and turban shell in its broth.
Black kale biscotti,its chips and turban shell organ powder on top.

 

・Shine muscat and fred ginko nuts wrapped in an uncured hum.

Antipasti  (3Starters)

Spanish mackerel heated in 40℃ olive oil with canola flower and its pure,
Daikon radish which is dried for 3days,
mandarin orange sauce and bread crumbs.
 A hint of cardamom.

・Cod milt meuniere with tareggio cheese and cod milt crema sauce,
 capper and tomato fondue.

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

Primi Piatti (Risotto/Pasta)

・Bottarga,36months aged parmigiano cheese and extra virgin olive oil risotto.

・Pappardelle:Hand made long,broad and flat pasta
which is infused with cacao into the dought.
Ragu of boar meat from Tanba Sasayama,concentrated orange juice.
Chives and zest of orange on top.

Secondo Piatto (1Main dish)

・Law temperature roasted Hokkaido venison with Kohaze berry confiture,
sugo di cervo sauce(the soup stock which is extracted from roasted venison),
parsnip puree and sautéed green asparagus.
Murame(Shiso’s buds) on top.

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)

・Mont Blanc.

 


 

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