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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
24/4/2017 update

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Dinner Course A \8,640

Inizio (2Amuse bouches)

・Sliced Aozora-New Onion and grilled the onion leaf with pomegranate.

・Fried Japanese yam which is wrapped with cherry leaves pickled in salt.
Uncured ham on side.

Antipasti  (2Starters)

・Smoked firefly squid with straw
and white asparagus which is infused with tomato extract.
Water shield(wild plant from Akita),
semidried cherry tomatoes and pea tendrils.

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

Primi Piatti (Risotto/Pasta)

・Green Peas, broad beans and canola flowers risotto.
Marinated Kunugi trout on top.

・Chitarra: Handmade long pasta
with lamb ragu, bell pepper, watercress and pecorino cheese.

Secondo Piatto (1Main dish)

・Roasted Hokkaido veal with sautéed spring cabbage 
and aged garlic, Kogyoku-apple, and spices sauce.
Bread crumbs and tomato powder 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)
・Sweet and salty tart made with mung beans and pistachio.
Setoka-orange and bitter chocolate gelato.

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Dinner Course B \10,800

Inizio (2Amuse bouches)

・Sliced Aozora-New Onion and grilled the onion leaf with pomegranate.

・Fried Japanese yam which is wrapped with cherry leaves pickled in salt.
Uncured ham on side.

Antipasti  (3Starters)

・Smoked firefly squid with straw
and white asparagus which is infused with tomato extract.
Water shield(wild plant from Akita),
semidried cherry tomatoes and pea tendrils.

・Simmered bamboo shoot with leaf bud and Sudachi citrus.
Sautéed razor clam and Unzen-Kobu leaf mustard on side.

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

Primi Piatti (Risotto/Pasta)

・Green Peas, broad beans and canola flowers risotto.
Marinated Kunugi trout on top.

・Chitarra: Handmade long pasta
with lamb ragu, bell pepper, watercress and pecorino cheese.

Secondo Piatto (1Main dish)

・Roasted Hokkaido veal with sautéed spring cabbage 
and aged garlic, Kogyoku-apple, and spices sauce.
Bread crumbs and tomato powder 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)
・Sweet and salty tart made with mung beans and pistachio.
Setoka-orange and bitter chocolate gelato.


 

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