Odakyu Line, Sanguubashi Station, popular Italian restaurant "REGALO". "REGALO" means a gift in Italian. It was named with the intention of delivering delicious food to customers. Owner chef Tomomi Ogura obtained a cooking license, went to Italy, and after returning home, he trained at "Aroma Fresca Group" and "Dilitto" for 4 years before becoming independent in 2008. After relocating from Tomigaya in 2014, they have won the Michelin one-star rating for four consecutive years since 2017. In 2019, they opened a casual sister restaurant "AUDACE" in Nakameguro. The menu includes popular dishes such as "MENU REGALO," "MENU SPECIALE," and "Chef's Special Course." Today's course is "MENU REGALO - A selection of our staple and signature dishes." Content is chef's choice. Cheers with "Suljeeva". The friend who joined us is a wine expert from Italy, so we had lots of wine, not just a few bottles (laughs). "Stracchino" with Salami and Green Olives. "Inizio" – Seasonal dish: Oven-baked clams from Kuwana, Mie Prefecture. A beautiful dish of clams baked in their shells with butter made from Italian parsley and shallots. Tasted like escargot butter, went well with the clams, addictive, wanted more. "Bread" – Grissini, Homemade Focaccia with Parmesan, Homemade Focaccia with Onion. Choose two out of four varieties. Focaccia with sautéed caramelized onions and focaccia with Parmesan cheese and black pepper. Antipasto: "Grilled Salad of Mackerel from Bungo Suichidou, Oita". Mackerel from Oita grilled over charcoal with a salad made of white celery and mushrooms below, and rock chive (herb) on top. Grilled mackerel skin was delicious with the smoky aroma of charcoal grilling. Second Antipasto: "Organic Egg and Foie Gras Gratinate with White Truffle Fragrance". Specialty dish. Foie gras mousse with soft-boiled egg on top, covered with melty cheese. Gratinate with melted truffle oil, a must-try dish. Primi Piatti: "Spaghetti with Broad Beans – Gricia Style". Broad beans in Pecorino Romano cheese, with a touch of black pepper to give the pasta a contrast of flavors. Second Primi Piatti: "Handmade Pasta Pappardelle with Wagyu Beef and Fuki Shoot Ragu". Ragu sauce made with simmered Wagyu beef and pappardelle pasta, served with refreshing fuki shoots. Tender and well-balanced ragu sauce. Second Piatti: "Roasted Baby Lamb from France with Stracchattella and Tomato Mostarda". Charcoal-grilled lamb from Anjou with a topping of stracchattella and mozzarella cheese, enhancing the flavor of the lamb. Served with tomato and mustard puree. Dolce: After-dinner dessert, you can choose from the menu. "Kinkan and Amaretto Panna Cotta with Baileys Gelato". Panna cotta flavored with amaretto with "Baileys" incorporated into the ice cream, giving it a unique flavor. Ethnic and refreshing taste. After-dinner drink: "Black Tea". "Mignardise" – Raspberry Pâte de Fruit, Langues de Chat, Profiteroles with a filling of Irish whiskey liqueur "Baileys" and espresso. The service from the seemingly inexperienced sommelier, who was actually very kind and diligent in explaining, along with the somewhat cool appearance of some sommeliers, was very impressive.

I finally visited the restaurant Regalo at Sannomiya Bridge, run by Chef Ogura whom I always watch recipe videos from! I opted for the wine pairing in a half size of 50ml, which was just right for me as I'm not a strong drinker. The appetizer consisted of slightly warm white shrimps, mushrooms, and various other ingredients in a tartare style, offering a complex and delicious flavor. The first pasta dish was spaghetti with cherry shrimps and squid ink, providing a rich and flavorful taste. Following that was hand-cut tagliolini with the delicate texture of shirako (milt) and the savory taste of broth and butter, another delicious dish. The fish course was butterflied flatfish served with pomegranate and tomato sauce, offering a unique blend of sweetness and acidity. The steak, cooked over charcoal, had a crispy exterior and a juicy rare interior, accompanied by a delicious cauliflower steak. Before dessert, I added arrabbiata and carbonara dishes to my meal, as I always watch and make them from YouTube for studying purposes. The desserts were a black tiramisu with charcoal meringue on top, very interesting! The meal finished with coffee and a sweet treat. Overall, not only were the dishes delicious, but it was also enjoyable to see Chef Ogura and Sous Chef Hiroki cooking in person, reflecting the fun atmosphere of their YouTube videos. Despite the busy kitchen environment, it was surprising to see Chef Ogura himself doing the dishes. He personally handmade all the pasta dishes, which was impressive. I also got a signed recipe book and took a photo together, making it a very memorable experience. It's a great restaurant, and I would love to visit again to try more pasta dishes!

To celebrate its 15th anniversary, I had the pleasure of experiencing Chef Ogura's dinner course for lunch. The catchphrase they used on YouTube, "The Art of Inconsistency," truly reflected the beauty of variation! It was incredibly delicious. It made me realize the depth of cooking and I admire Chef Ogura's extensive experience, knowledge, and creativity. I would love to go back for another culinary adventure!

I decided to visit the restaurant after watching a chef making pasta on YouTube! I love Italian food and try different places. I had wine paired with my meal. The sommelier was very knowledgeable and made the experience enjoyable! The beef was tender and of high quality. The pasta I had been curious about was different from what I had imagined. It was a memorable experience, especially getting a photo taken with a famous person who was also dining there.✨

After reading the review by Mairebi-sama, I couldn't wait and immediately made a reservation. I was eager to try the "Corn and Gorgonzola Risotto" and the "Chilled Peach Fedelini." It seems that these dishes are not always available, so it's better to check in advance. When I requested these dishes, I was informed that they couldn't confirm until the day of as they are unsure of ingredient availability. So, I took a chance, made the reservation, and waited for the confirmation the day before. To my surprise, they replied that they could prepare them. I visited after four years. I was given the option of seating at the counter or a table, and I chose the same table as before. I started off with Cava to wet my throat. The "risotto" was exquisite. The sweetness of the organic corn from Niigata and the saltiness of the Gorgonzola paired perfectly. It was so delicious, I could have eaten endless servings. The peaches used in the "Fedelini" are Royal Peaches from Fuefuki City in Yamanashi. They are a precious variety that ripens fully on the tree instead of being ripened artificially. It is said that they only make this dish when the peaches are available. These peaches are not just sweet, they also have a refreshing umami flavor. They are the best peaches I have ever tasted. I can't go back to ordinary peaches anymore. They boldly cut these peaches and mix them with Pecorino cheese and mint. The firm texture of the Fedelini complements the dish perfectly. This Fedelini was an additional single serving from the a la carte menu, and they adjusted the overall course portion for me. How much do they think I can eat? Apart from the dishes I aimed for, everything else was also amazing. The plump horse mackerel from Shizuoka, Kamo Eggplant, and pork. The seasoning on each was just right. And all this without Chef Ogura present. I wonder what would happen if the Chef was here. I have vowed to revisit sooner next time. The dishes I enjoyed are as follows: "Sounds of Summer" Course (8500 yen + table charge 600 yen + SA) - Deep-Fried Eel from Nagasaki with Lemon Mostarda - Carpaccio of Horse Mackerel from Shizuoka with Yuzu and Mozzarella di Bufala - Muniyai of Kamo Eggplant from Kyoto with Puttanesca Fresca - Spaghetti with Scallops from Hokkaido in Aglio e Olio con Pomodoro - Organic Corn and Gorgonzola Risotto - Charcoal-Grilled Pork from Tsukuba Mibuta in Ibaraki Prefecture - Chilled Peach Fedelini (additional 2500 yen) - Melon Granita and Ramune Gelato with Vanilla Biancomangiare (additional 600 yen) - Double Espresso - Petit Fours

I didn't post a review, but this was my third visit in two years and I was so impressed that I wanted to write a long review (lol). Today I came to eat the chilled peach Fedelini, which I had tried on my first visit two years ago and was blown away by. I had planned to try it last year as well but missed the chance (lol). This year, I kept a close eye on the restaurant's Instagram and made a reservation without missing the opportunity. It was an Italian restaurant serving one dish for men on a weekday night. Access: A 1-minute walk from Odakyu Line Sangubashi. I arrived 3 minutes before the opening time of 6 pm and found a crowd in front of the restaurant, which seemed to be closed. The restaurant opened on time. Interior: As a solo diner, I was seated at the counter, and this was my third visit but I was seated at the end closest to the entrance. There were 5 seats at the counter with 3 customers and 9 groups at tables. There were about 25 customers in total. I was told that the restaurant is always full, even on weekdays. The clientele ranged from well-dressed stylish adults to young couples, and it was a mix of all ages and genders. It seemed like there were more staff compared to two years ago. The service was impeccable, from veterans to young staff, everyone was sharp and professional. Impressions: Everything was incredibly delicious without a single complaint! And among them, the chilled peach Fedelini was superb, beyond words! The peach was sweet, and the perfect balance of sweetness with a unique combination of salt, mint, cheese, and olive oil. It was a pinpoint perfection that blew my taste buds away. I haven't had many experiences with peach pasta in other restaurants, but this was truly a masterpiece. Perfect sweetness for me who was disappointed that I couldn't get a reservation for “Too Fruity” (lol). Another dish that impressed me even more tonight was the organic corn and gorgonzola risotto. Made with corn broth, it was like being struck by lightning when I tasted it. The flavor mixing of the gorgonzola's strong character as umami was explosive with the sweet corn, cheese, and intense chemistry. It was a first-time experience of amazement for me. I don't usually like gorgonzola, but this dish turned the cheese's strong character into a delicious explosion, combining perfectly with the sweet corn flavor. This will surely hit the spot for corn lovers. So, it was a night that impressed me more than my first visit. The second visit didn't impress me as much, and that's why there was such a long gap until this revisit, but I definitely have to come back again. It was quite a volume to add two extra dishes to the regular course, and I was glad I chose the chilled tanuki instead of the pork bowl with soba set for lunch (lol). Today's tax-inclusive separate course was ¥12000 and the course contents were as follows: 1. Fried conger eel from Nagasaki, with lemon mostarda. 2. Carpaccio of local fish from East Okayama with sudachi and mozzarella. 3. Kyoto style sauté of baby red yanagi eggplant with puttanesca fresca. 4. Baked foie gras and organic egg (+¥2000). 5. Spaghetti with sea urchin from Hokkaido with olive oil garlic pomodoro sauce. I hope you find this translation helpful!

I visited the Italian restaurant "REGALO," which is ranked as one of the top 100 restaurants in Tokyo with a rating of 3.78 on Tabelog. The location is in Sangenjaya, a great area near the station with a beautiful exterior adorned with greenery. The interior is impressive with counter and table seating available. The chef, Tomomi Ogura, trained in Italy and offers authentic Italian cuisine. The lunch course is an omakase style with a variety of dishes like kiss beccafico, octopus salad, grilled ayu with sudachi, organic egg and foie gras gratin, spaghetti with sardine and caper, pappardelle with bolognese, kappa eggplant, and grilled Tsukuba pork. For dessert, there is a grapefruit crème brûlée. The selection of ingredients, presentation, and taste of each dish were exceptional, especially the egg and foie gras gratin with white truffle. The pasta and grilled pork were also delicious. It's no wonder this restaurant is popular – it's a great place to dine.

Located about a 2-minute walk from Sangūbashi Station, I visited this restaurant to celebrate a friend's birthday. We opted for the Menu Speciale priced at 12,000 yen, with an additional 2,000 yen for the Foie Gras and organic egg gratin. The dishes included were all beautifully presented and had rich flavors, designed to pair well with wine. Personally, I particularly enjoyed the pasta dishes. The Foie Gras and organic egg gratin was a standout, and I highly recommend trying it if you have the chance. A place where you can enjoy authentic Italian cuisine in a relaxed atmosphere. I would definitely like to revisit if I have the opportunity.

It was my long-awaited first visit, and it truly became a favorite restaurant for me. I have decided to come back for important occasions without fail. I am a student of YouTube and visited because I fell in love with Chef Tomomi Ogura, but all the staff members other than Ogura-san were also wonderful. The atmosphere of the staff chatting at the end of the lunch service was very pleasant, and their camaraderie was evident. Their excellent teamwork was convincing. I got hooked on cooking from Ogura-san's YouTube channel and have been eating pasta every day like crazy, so I came to see how my skills measured up. I felt like I got a failing grade when I tasted the dishes - the ones I had been making were nothing compared to these. The highlight was the spaghetti with sardines and anchovy, as well as all the recommended wines - everything was like a taste explosion in my mouth. The biggest surprise was when the staff kindly prepared a birthday plate as a surprise for me, as my birthday was approaching. I wondered if I had even mentioned my birthday, but it was a genuine surprise. It was a restaurant filled with wonderful love. Thank you very much. I will definitely come back.

I had been wanting to go to this restaurant for a while, but the reservation was always a hurdle. Luckily, my girlfriend made a reservation for my birthday! I realized that I hadn't been impressed with food lately, but I just hadn't been eating delicious food. Personally, I was very impressed with the pasta and the sautéed swordfish. You can also order additional pasta after having the full course, so make sure to go on an empty stomach!笑

I used this restaurant for the first time and everything was wonderful - the dishes, portion sizes, and flavors were all great. I was very satisfied with both pasta options, especially the Genovese. The freshly baked focaccia was also delicious. I will definitely be using this restaurant again.

The lunch course for 8,500 yen with a premium wine pairing for 10,500 yen was ordered. There were 6 different wines, each served in 100ml portions before each dish. While waiting for the food, we were able to enjoy the wines, especially since we were sitting at the counter and it felt like we were watching a show, making the 2 hours fly by. The pasta preparation was impressive, with no wasted time in the process and the speed of serving was also remarkable (due to the coordination among staff). I would definitely like to repeat the experience again.

The restaurant uses ingredients that match the season and brings out the natural flavors of the ingredients in their dishes. The food is incredibly delicious. The staff also provide thorough explanations of the wines, striking a perfect balance between being polite and friendly. It's the best place to spend quality time with your loved ones.

I was watching cooking videos of Ogura-san on YouTube, and my wife took me to the restaurant for my birthday! The restaurant was larger than I expected, with a lot of seats, but it was full. Every dish was delicious! The oven-baked bamboo shoot was very spring-like and tasty, and the marinara was also very delicious. Ogura-san often makes pasta in the videos, so I guess he is good at it? However, the pace of serving the dishes was too slow, and it took us over 3 hours to finish the course meal. The intervals between each dish were about 20-30 minutes, which was quite frustrating. By the end, I was already quite full, and instead of feeling satisfied and ready to go home, I was just waiting for the last dish. It felt like I was waiting more than enjoying the delicious food. Maybe it's because the restaurant had a lot of seats and was full, so they had to carefully prepare each dish in a not-so-large kitchen. But it didn't suit me. (This post was in draft and not posted earlier, so it's 4 months late)

The menu featured ingredients such as butterbur sprouts and broad beans, which are abundant in the spring season. Once again, it was delicious. The pasta is delivered piping hot, and it is exceptional. Both the kitchen and the servers seemed quite busy, but the staff's service was excellent, and the entire restaurant had a lively atmosphere which made it very comfortable. I will definitely come back. Thank you very much.

It was my friend's birthday celebration, so we went to a restaurant based on their request. I've watched this person's YouTube videos quite a bit. The highlight of the day was the main dish, which was the Bistecca. When you bite into it, the meat juice oozes out. It's tender, flavorful, and the outer layer is crispy and fragrant from the charcoal grill. It truly lives up to its name, Olive Beef. It felt like eating olive oil. The ambiance of the restaurant was just right for this dish. Anything more detailed would be too much. We also tried the Fiddlehead Fern Pasta, which I had seen in a recent YouTube video. Although it was different from what I expected (it had a tomato base in the video), it was delicious. Fiddlehead ferns can sometimes be difficult to eat due to their unique flavor, but this dish had a refreshing taste. The Parmigiano cheese shavings on top added a nice texture. We were allowed to choose two pieces of bread each; I chose Parmigiano and a sweet bread. They were both tasty, but the Parmigiano one left my hands oily and in need of a proper napkin. Unfortunately, refills were not allowed. I ordered a second plate of Arrabbiata Pasta, and it was also delicious. However, the difference in taste between this pasta and one I would make at home was noticeable (I used to be a chef). My friend ordered the Marinara and Squid Ink Pasta, and we both agreed that they were good but lacked a bit of finesse in presentation. For dessert, we could choose from the dessert menu, and I chose the Crème Brûlée with grapefruit inside, which refreshed my palate. My friend had the visually striking black Tiramisu. We started with Sparkling Wine followed by White Wine (around 1500 yen each) for drinks. The total bill came out to 40,000 yen, which seemed a bit high considering the pasta prices. The service was average, and the restaurant was spacious with many couples enjoying their meals. The only downside was the slightly high price, but I would consider returning if the opportunity arises. Given the same budget, I might prefer trying a new restaurant next time. Overall, it was a good experience, and I wouldn't mind going back.

I visited the restaurant for a special lunch to celebrate an anniversary. I really wanted to come to this place as I had seen videos and read books about it. The first dish, a plate of butterbur, had a nice bitter taste from the vegetables. The second dish was oysters and shiitake mushrooms, and I was surprised to see no cutlery, but then found out forks were provided. The third dish was pasta with mentaiko, which I tried for the first time and found it tasted like cheese. The fourth dish was a truffle risotto with a big truffle that had a cheese-like flavor. The fifth dish was grilled bonito fish and apple salad, with the bonito being deliciously firm. The sixth dish was grilled beef, and the seventh dish was a very dark tiramisu dessert that had a strong impact. Overall, the food was delicious, but there was a mix-up with the cutlery and an added service charge that left me feeling a bit skeptical, so I rated the experience a bit lower. The bread was also tasty, and I ended up ordering an additional arrabbiata pasta, which was a bit too spicy for me causing me to sweat. There was a good drink selection including alcoholic options.

Last time, I discussed with my business associate about eating out, and once again, when I suggested it this time, they wanted to go to Regalo again. I also love this restaurant, so I'm glad my recommendation was appreciated! On this day, the ink squid gratin and the hand-cut pasta with oysters were delicious. The wine selected by the service staff here also complements the dishes well. The Al-Aniko paired with the main course was indeed superb. It's a perfect match for the grilled meat! It was fantastic once again this time.

Booked a reservation and visited at 11:30 on 2/11/2023 for the <Menu Speciale> with half wine pairing. ◆ Seasonal Dish – Stuffed Butterbur Shoot Fritters with Salsa Fonduta Stuffed butterbur shoot fritters filled with prosciutto, ricotta cheese, and egg. The slight bitterness, perfect saltiness, and cheese sauce make it a great appetizer. It pairs well with the Uberti Franciacorta toast! ◆ Appetizer – Seasonal Specialty: Oven-baked Gratin of Boiled Whitebait with Sardinia Cuttlefish Ink and Organic Egg This gratin dish arrives piping hot and bubbling. The aroma of the cuttlefish ink is incredible! It might be my favorite dish of the evening. Paired with Kaiaffa Fiano. ◆ Spaghetti with Seasonal Ingredients – Natural Scallop Spaghetti with Marinara Sauce A pasta dish to look forward to by Chef Ogura. The hot dish with a light sauce and perfectly al dente noodles is delicious. I've tried making various pasta dishes from Ogura's books, but the authentic one is on another level! Paired with Lagrein Kretzer. ◆ Risotto – Black Truffle Risotto from Umbria with High Field Farm Radicchio Tardivo A red wine-based risotto topped generously with black truffles, a rich cheese sauce, and the bitter notes of radicchio tardivo. Paired with Camplieti Valpolicella Ripasso, a personal favorite. ◆ Main Course with Fresh Seafood – Grilled Bonito from Kagawa with Salad of Puntarelle and Apples This dish felt quite ordinary. The bonito had a good charcoal-grilled aroma but the texture was a bit chewy and not my favorite. Puntarelle had a crunchy texture akin to raw cabbage. Paired with Sauvignon Wincle. ◆ Charcoal-Grilled Select Beef – Olive Beef from Kagawa Charcoal-Grilled A hearty red meat dish typical of Italian cuisine. It was flavorful and tender, seasoned simply with salt, black pepper, and olive oil. The sautéed mini vegetables were also delicious. Paired with Barolo Del Comune Di Verduno 2018. ◆ Additional Pasta – Arrabiata Ordered an additional pasta dish after finishing the beef. The Arrabiata was indeed hot and spicy, simple yet delicious! ◆ Additional Pasta 2 – Bolognese As there was still room in my stomach, I chose Bolognese as the second additional pasta. With the effort put into making the sauce with a sofrito base and simmering the beef, it was incredibly tasty. ◆ Dessert and Coffee (Choose 1 out of about 5 options) Regalo-style Grapefruit Crème Brûlée Black Tiramisu – A surprising visual with edible charcoal on top. It was crispy, not particularly bitter. The Tiramisu itself was delicious. I also found Delizia al Limone intriguing and would like to try it next time. Satisfied after the two additional pasta dishes! Next time, I'd like to try adding Carbonara. When I mentioned an upcoming trip to Italy, the sommelier, staff, and even Chef Ogura came to my table to share insights about Italy. The service was outstanding. Will definitely revisit.

I visited the Italian restaurant "Regalo" run by Chef Ogura, who has a Michelin one-star and also shares recipe videos on YouTube. I watched about 5 YouTube videos before my visit to prepare myself. To my surprise, they offered me a special counter seat where I could see the cooking scenes live in front of me. It was not just a meal, but a special "experience" I had there. The food, the people, everything was so lovely that I felt happy and floaty the whole time I was there (even a week later, I still feel that lingering feeling). The pasta, which Regalo is famous for, was indescribably amazing. The hot pasta was really good, and I loved it so much that I ordered an extra plate of carbonara. Both the fish and meat dishes were grilled over charcoal, and the aroma was so delightful that I couldn't stop marveling at them. I even got the chef's autograph and had a lot of conversations, feeling like the happiest people in the world. One of my companions was a big fan of the chef and it was their birthday celebration, so we also received a birthday plate, individual Instax photos for each person, and a small cute bouquet. It was so wonderful. I definitely want to go back on another special occasion!!

The cooking, wine, and pairing were all impeccably done, making for a fun, interesting, and educational dining experience. I was particularly amazed by the depth of the wine pairings. I loved everything - the food, service, and atmosphere. I definitely want to go back again. I etched the memory of the dishes in my mind and heart, as their greatness cannot be captured in photos.

Went with 4 friends. Arrived just before 6:00 when the restaurant opened. Opted for the 10,000 yen course with a half pairing (around 6,000 yen), which turned out to be just right. The champagne before the meal was delicious, fresh and refreshing. The wine pairings were all delicious and of high quality, with the Lagrein Kretzer rosé being a personal favorite after the champagne. The sommelier's habit of swirling the wine while explaining and the lengthy descriptions were a bit distracting. Best dishes were the scallop pasta (perfect spiciness and garlic level), anchovy gratin, and the kale and cabbage side dish with the main olive beef. Other dishes were not as impressive, especially the black truffle risotto with a smell that wasn't to my liking. The staff was plentiful but mixed up bread orders and dessert placements, even bringing the bill to the wrong person. Memory skills need improvement, but the wine was excellent. Thank you for the meal! :)