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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
27
/12/2018 update

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Dinner Course A \8,640

Inizio (2Amuse bouches)

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

・Rosted Satoimo’s (taro)peel and olive leaf broth with octopus,
satoimo and olive.

Antipasti  (2Starters)

・Marinated Kanburi(Japanese winter amberjack)
with pickled red turnip, concentrated yuzu citrus juice and its zest
, garlic puree with Kanzuri paste(made from chili, rice malt and salt).

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

Primi Piatti (Risotto/ Pasta)

・Zuppa di pesce (thick fish soup) Risotto.
Stracciatella cheese and olive oil on top.

・Tajarin (Tagliolini) –Handmade rich-egg-yolk long pasta
with lamb ragu, Kakinoki mushrooms and pecorino cheese.

Secondo Piatto (1Main dish)

・Low temperature roasted Hokkaido venison
with baked apple, sautéed savoy cabbage and stewed lentil.                                                        
※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)

・Anglaise sauce mixed toasted bread gelato
with fresh banana, caramelized walnuts.
Banana milk sauce and clove on top.

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Dinner Course B \10,800

Inizio (2Amuse bouches)

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

・Rosted Satoimo’s (taro)peel and olive leaf broth with octopus,
satoimo and olive.

Antipasti  (3Starters)

Marinated Kanburi(Japanese winter amberjack)
with pickled red turnip, concentrated yuzu citrus juice and its zest
, garlic puree with Kanzuri paste(made from chili, rice malt and salt).

・Grilled soft roe and sautéed mandarin and its sauce with gorgonzola crema,
brackpepper and mum petal.

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

Primi Piatti (Risotto/ Pasta)

・Zuppa di pesce (thick fish soup) Risotto.
Stracciatella cheese and olive oil on top.

・Tajarin (Tagliolini) –Handmade rich-egg-yolk long pasta
with lamb ragu, Kakinoki mushrooms and pecorino cheese.

or
with white truffle from Alba in Italy. 
+ additional fee \2,700

Secondo Piatto (1Main dish)

・Low temperature roasted Hokkaido venison
with baked apple, sautéed savoy cabbage and stewed lentil. 

※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)

・Anglaise sauce mixed toasted bread gelato
with fresh banana, caramelized walnuts.

Banana milk sauce and clove on top .

.

 

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