in tokyo, japan (june’24)
one which has been on my list to visit since before exploring japan, the 6 seater italian temple which has been extremely highly regarded and also extremely pricey.
his menu is divided into two segments, first the main cooked dishes and followed his infamous ham segment before desserts. as a somewhat pioneer of italian... More
in tokyo, japan (june’24)
one which has been on my list to visit since before exploring japan, the 6 seater italian temple which has been extremely highly regarded and also extremely pricey.
his menu is divided into two segments, first the main cooked dishes and followed his infamous ham segment before desserts. as a somewhat pioneer of italian japanese cuisine, his delicate flavours in his cooking was indeed eye-opening, such as pairing akami and burnt eggplants with balsamico, awabi with basil. one of my favourites of the night was his lightly poached shima ebi and asparagus shoots in a light shima-ebi broth, and of course his pasta made a-la-minute, kind of wish he had more pasta courses. since it was summer, his rendition of uni pasta with fruit tomatoes was one of the best uni pastas i’ve had. as such an overused ingredient, he balanced the sweetness of tomatoes with the brininess well with a perfect al-dente on the pasta as well.
his ham segment was also a true highlight and wow moment for me. there was only 3 forms of ham served, a beef braesola, served on its own then also served with fennel and ricotta, a classic prosucitto cotto, also served on the most amazing homemade 2 year aged potato focaccia. and lastly his most famous proscuitto, wrapped in risotto rice, shako and served on gnoccho fritto which were all sublime. ended with a deconstructed tiramisu with a mascarpone ice cream, meringue and espresso powder which was also so so good. a memorable meal, with a very solid italian wine pairing - back vintages and reputable producers, somewhat justifying coming once.
五／六月のコース: (¥110,000)
イサキ、サルサヴェルデ
✨縞海老、アスパラソヴァージュ
石鯛、ジロール茸
黒鮪の腹身 藁烧 、賀茂茄子、25年熱成モデナ産バルサミコ
鮑、肝のピュレア、バジリコ
✨手打ち”タリオリーニ”、熊本天草紫うに、フルーツトマト
和牛フィレ肉、赤万願寺唐辛子の”ペペロナーダ”
✨ティラミス
izaki salsa verde
✨shima ebi, asparagus shoots
ishidai, girolle mushrooms
grilled tuna harami, burnt eggplants, 25 yo balsamico
abalone, liver puree, basil
✨tagliolini with uni and fruit tomato
wagyu fillet steak, manganji peoper peperonata
✨tiramisu
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would revisit: try once
reservations on omakase
price range pp: over ¥100,000
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📍ペレグリーノ
location: 2-3-4 ebisu, shibuya, tokyo
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