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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
04/11/2018 update

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Dinner Course A \8,640

Inizio (2Amuse bouches)

・ Mushrooms pure with autumn truffle from Italy.
Ginko nuts with 24months aged uncured ham.
Mozzarella di Buffala from Kosui-chihou ranch (Hokkaido).

・Fermented potato mousse, boiled potato, salmon roe and puffed rice.

Antipasti (2Starters)

・Marineted saury fish with its liver sauce,Japanese pear,
roasted yellow bell pepper and flaxseeds.

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

Primi Piatti (Risotto/ Pasta)

・Musseles from Konbumori(Hokkaido),finocchietto leaves and saffron risotto.

・Pappardelle:Hand made long,broad and flat pasta
with bear meat ragu and chest nuts.Black pepper and chive on top.

Secondo Piatto (1Main dish)

・Low temperature roasted lamb (smoked with straw)
with salsa verde (Italian traditional parsley paste) ,
Shiitake mushrooms and its broth sauce.

※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)

・Chilled persimmon soup
with semidried persimmon and bitter chocolate gelarto.
Shaved almond and Japanese ginger on top.

 

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Dinner Course B \10,800

Inizio (2Amuse bouches)

・ Mushrooms pure with autumn truffle from Italy.
Ginko nuts with 24months aged uncured ham.
Mozzarella di Buffala from Kosui-chihou ranch (Hokkaido).

・Fermented potato mousse, boiled potato, salmon roe and puffed rice.

Antipasti (3Starters)

・Marineted saury fish with its liver sauce,Japanese pear,
roasted yellow bell pepper and flaxseeds.

・Sea urchin and Indian spinach fritto with salted bayleaf powder and lime.

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

Primi Piatti (Risotto/ Pasta)

・Musseles from Konbumori(Hokkaido),finocchietto leaves and saffron risotto.

・Pappardelle:Hand made long,broad and flat pasta
with bear meat ragu and chest nuts.Black pepper and chive on top.

Secondo Piatto (1Main dish)

・Low temperature roasted lamb (smoked with straw)
with salsa verde (Italian traditional parsley paste) ,
Shiitake mushrooms and its broth sauce.

※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)

・Chilled persimmon soup
with semidried persimmon and bitter chocolate gelarto.
Shaved almond and Japanese ginger on top.

 

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