Chef Nobutoshi Sugioka of PRESENTE Sugi cultivates his own fields, catches his own fish, and even lays the marble tiles on the floor.He elevates local ingredients from the mountains and seas of Chiba into Italian cuisine.This restaurant has also won the Tabelog Award Gold, showcasing its exceptional skills.Personally, I felt it leans more towards innovative cuisine rather than just Italian.The dishes created by this wonderfully eccentric chef are all fresh and groundbreaking.From drizzling cicada larvae over bread to making prosciutto from Spanish mackerel, and even preparing a refrigeration room for drying eel, the creativity is remarkable. Each dish was truly one-of-a-kind.The experience of listening to the chef's explanations as we enjoyed the meal was entertaining, making the two-hour journey worthwhile.───────────── Order Details───────────── Sugi Course - JPY 25,300 (tax included)- Fixed Point: Tomato Candy- Spanish Mackerel Prosciutto, Coronet, Pickled Daikon, Tomato Sauce, Homemade Smoked Yogurt- Lobster Tart, White Chocolate, Lobster Miso Sauce- Foie Gras Terrine, Yuzu Jam, Rose Geranium Jelly- Beyond Carrot- Exciting School Lunch: Fried Bread Style, Black Beans, Black Sesame, Roasted Peanuts, Cicada Larvae, Cicada Powder- Honey Dish: Buffalo Cheese, Japanese Honey- Sea Bass, Kombu Water, Pumpkin Paste, Tomato Jelly, Caviar (N25)- Natural Eel, Crispy and Fluffy Cooking Style, Nara Pickles- Fermented Anglerfish Fritters- Bonito, Raspberry Flavor, Turnip Beets, Yuzu Scented Yogurt- Baked in Pastry: Sea Bass, Nameko Mushrooms- Sugi Sushi R: Mackerel Sushi, Gorgonzola, Pickled Red Onion- Sugi Nuts- Fugu Flan, Truffle, Soft Roe, Kombu Soup- Chateaubriand, Three Types of Wild Mushrooms, Dried Tomato Sauce- Sugi Sushi S: Red Snapper, Bonito Fish Sauce- Salad - Sugi Farm- Pasta - Tagliolini, Basil, Crab- Dessert 1: Yogurt, Mushrooms, Ice Cream- Dessert 2: Peach, Potato, Kaya- Dessert 3: Baked Confectionery, Moai Statue, Financier
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