Even amidst a state of emergency declaration, I could relax and enjoy myself at the farthest table as a solo diner without any worries. I opted for the chef's special dinner course (11,000 yen) paired with wines (half portion for 7,000 yen). This time, I savored dishes that artfully combined Italian techniques with "Japanese ingredients." Particularly in the first half, dishes accentuated with Japanese elements like grilled ayu fish and dried daikon radish impressed. In the latter half, Italian flavors shone through with dishes like Akita rabbit corzetti and Alba white truffle tagliatelle (additional charge). I'd love to try them in a large portion and feel completely satisfied. The main course featured the Burgaud family's Rouen duck, a purebred species developed by the Burgaud family that serves as the root of the famous Challans duck. The meat was tender yet substantial. Each dish, from the rabbit to the white truffle and Rouen duck, evoked imagery of where they were raised and hunted. The wines were expertly poured by the manager, Shin Go Takami, a gentle and knowledgeable individual. Although I had not met the previous manager, Mr. Fujimoto, I enjoyed Mr. Takami's informative and engaging wine service, even looking at an Italian map on a tablet for explanation. The Northern wines complemented the chef's delicate dishes perfectly. I had another fantastic dining experience and will definitely return.

This is a modern Italian restaurant located on the second floor of a building next to Super Maruetsu, about a 3-minute walk from Yoyogi-Uehara Station. The owner and chef, Mr. Iwatsubo, previously worked as the head chef at the popular Italian restaurant "Ristornate Cachina Canamilla" in Naka-Meguro before joining Il Pregio in May 2012. The restaurant has been awarded one Michelin star in 2015 and three Gault Millau toques in 2019. I visited this restaurant for the first time to celebrate my friend's birthday. The dinner course was an omakase course with a total of 10 seats available. The atmosphere was elegant and clean, yet had a warm and cozy feel. The dinner course consisted of 5 appetizers, 2 types of bread, 2 pasta/risotto dishes, a main course, and 2 desserts. Each dish was beautifully presented and delicious, but the standout for me was the pumpkin and foie gras dish, which was rich yet light. The entire dining experience was impressive, and I highly recommend this restaurant for a special occasion.

The service was disappointing, lacking in kindness and consideration, making the atmosphere uncomfortable. We brought a birthday celebrator, but they only acknowledged it as "the birthday person" without any birthday wishes. Despite the tasty food, the lack of warmth from the staff was disappointing. We will not be returning. Thank you for the meal.

I visited "Il Pregio" in Yoyogi-Uehara at the invitation of a friend. We made a reservation for two people at 6:30 pm on a weekday probably about two weeks in advance. The most memorable dish was the grilled risotto with Amago trout and watercress. The combination of the beautiful looking Amago trout, watercress, and edamame was exquisite and paired well with the wine. The hospitality of the staff was also excellent, and the timing of the food and wine was great. The course we enjoyed was priced at 14,300 yen and included the following dishes: - Sweet shrimp, sea asparagus, black pepper broad beans (Antipasti) - Green asparagus, Matè clams, saffron / Eel, corn / Pumpkin and foie gras gently bound in rich cream (Primo Piatto) - Kitara pasta with paprika and squid (Piatto Unico) - Grilled Amago trout risotto with watercress (Secondo Piatto) - Veal with rhubarb, violet artichokes, smoked ricotta / Aged beef(¥3,000 per person, changeable by table) (Pre dolce) - Cassatina (Dolce) Overall, it was not traditional Italian but rather Italian cuisine through Chef Iwatsubo's perspective. The restaurant is located at 1-17-7 Uehara, Shibuya-ku, Tokyo on the 2nd floor of Frenity House, a 6-minute walk from Yoyogi-Uehara Station East Exit. It has 8 counter seats and is open for lunch from 12:00 to 1:00, dinner from 6:00 to 8:00 on Thursdays and Fridays, and on Sundays. It is closed on Wednesdays and the first and third Thursdays, with occasional temporary closures. Reservations are available by calling 03-6407-1271 or through their website. The restaurant has a rating of 3.79 on Tabelog as of July 2023 and has been selected as one of the top 100 Italian restaurants in Tokyo in 2021 and 2023. It has also won the Tabelog Award in 2021, 2020, and 2019, receiving the Bronze designation.

There is a restaurant called "Il Pregio" located about a 4-minute walk from Yoyogi-Uehara. I visited after a few years and once again, the food was creative and delicious. This time, I made a reservation through Il Pregio's website and ordered the Chef's Choice Lunch Course B (11,000 yen). The course included: - Starter: Sweet shrimp, sea asparagus, clove - Appetizer: Green asparagus, mate clams, saffron - First dish: Pumpkin and foie gras - Second dish: Kitarra pasta with bell peppers and squid - Main course: Baby veal with rhubarb, violetta ricotta smoked - Pre-dessert: Cassatina - Dessert: Cherry and fennel tarrali The course started with the delicious combination of sweet shrimp, sea asparagus, and clove. The sea asparagus had a crunchy texture and paired perfectly with the sweetness of the shrimp. The next highlight was the pumpkin and foie gras dish. The creamy texture of the pumpkin and the flavor of the foie gras blended beautifully, with a crispy cookie-like element adding depth to the dish. The main course was the baby veal, which was tender and flavorful with a hint of charcoal. Besides the delicious food, the enjoyable conversations with the staff added to the charm of Il Pregio. The chef came to greet us as we left, showing his thoughtfulness. Despite the years that have passed since my last visit, the consistent high quality of the restaurant has kept me wanting to revisit Il Pregio soon.

In the past, the restaurant has received one Michelin star. I made a reservation online the day before for dinner on a weekend. The white asparagus and egg yolk dish was like mimosa with a delicious combination of egg yolk and cream. The broad diproschutto soup made with ham broth had a unique taste that was addictive. The pasta-like clams, tomatoes, and nagaimo dish was flavorful with a touch of olives and tomatoes. The artichoke fries with mint puree were delicious with a rich and refreshing taste. The pumpkin and foie gras dish was a specialty with a rich pumpkin mousse, foie gras, figs, and rosemary foam. The tayarin and natural mountain vegetables from Shirakami were hand-rolled pasta with fukinotou fritters and chopped mountain vegetables that was a perfect combination of rich cheese and bitter fukinotou. The orzotto with smoked firefly squid and iburigakko was a flavorful dish with a chewy barley texture. The lamb with new onion sauce and new wakame puree was moist and delicious with a sweet onion sauce and savory wakame puree. The cannusadina with pine nuts and celery ice cream topped with ricotta cheese was a refreshing dessert. The broccoli panna cotta with basil ice cream and strawberry sauce had a nice balance of bitter and sweet flavors. The homemade focaccia and barley bread were perfect for finishing the meal. Enjoying a café latte after the meal is also recommended.

The course offered a variety of unique dishes that were not only delicious but also visually appealing. The atmosphere of the restaurant was just right - not too formal, not too casual - and I felt very relaxed. There was a wide selection of soft drinks available, making it a great choice even for non-alcoholic drinkers.

Mitomi Emon's gourmet site, which has just begun, can be found at the following homepage "https://blog.33inc.jp/" and Instagram account "＠mitomi_emon". We visited an Italian restaurant called "Il Pregio" in Yoyogiuehara. The chef, Mr. Iwatsubo Shigeru, has trained all over Italy, from the north to the south, including the islands. He has even earned Michelin and Gault et Millau awards. One of his specialties born from his experience is the antipasto dish "Kabocha and Foie Gras". Foie gras might typically be associated with French cuisine, but it is said to have originated from the Romans. This dish incorporates rich and light elements, balancing the usually heavy foie gras with rosemary foam. The foie gras itself is meticulously prepared, delivering a direct umami flavor with hints of sweetness and saltiness. The rich pumpkin coating adds depth without heaviness. Truly a rich yet light dish. Other dishes on the menu include "Lotus Root, Octopus, and Pomegranate" resembling takoyaki with lotus root, "Prosciutto Brodo" featuring flavorful prosciutto broth, "Mackerel Carpione with Yuzu and Basilico" with fresh mackerel and vinegared mackerel, "Ezo Abalone with King Trumpet Mushrooms" complemented by butter and liver paste, "Tagliatelle with Hair Crab and Puntarelle" with hair crab ragu sauce and Timut pepper for a unique flavor, "Cano' with Hichin Chicken Eggs and Castelmarino" a Northern Italian version of eggs with rice incorporating cheese and butter, "Ezo Deer with Purple Cabbage, Ginkgo, and Black Fungus" prepared with low-temperature cooking techniques, "Cassatina" a Sicilian specialty dessert with ricotta cheese and celery gelato, and "Baked Apple with Spiced Tea" spiced tea gelato reminiscent of chai.

¥20,000-30,000 per person A Michelin-starred chef in Yoyogi-Uehara expresses his creativity through a sensory Italian cuisine with small portions and multiple dishes. The wine selection also reflects a sense of Italy, and the wine pairing option is available. For those who do not drink, wines can be selected individually to match each course. The dishes included: - Champagne Rose & Rose Strawberry - White Wine - Red Wine "Iniaio" - Lily Root, Octopus, Pomegranate - Broad Di Prosciutto - Mackerel, Kariobune, Yuzu, Basil - Ezo Abalone, King Oyster Mushroom - Pumpkin and Foie Gras - Tagliatelle, Hairy Crab, Buntarella - Canyon, Hinai Chicken Egg, Castelmagno Cheese - Ezo Sika Deer, Red Cabbage, Ginkgo Nut, Shiitake Mushroom - Pre-Dessert - Cassatina - Dessert: Baked Apple, Spice Tea, Coffee Summary of impressions: - Champagne: Elegant and delicious with a pink gold hue. - Lily Root, Octopus, Pomegranate: Fresh and flavorful appetizer with pomegranate acidity. - Broad Di Prosciutto: A delicious and salty soup with the aroma of prosciutto. - White Wine: A delightful and unique blend of sweet wine and dry wine. - Pumpkin and Foie Gras: A special dish with rich flavors and a light texture. - Tagliatelle, Hairy Crab, Buntarella: A flavorful pasta dish with a hint of bitterness from Buntarella. - Canyon, Hinai Chicken Egg, Castelmagno: A perfect combination of risotto, cheese, and egg. - Red Wine: A special selection of rich and well-rounded red wine. - Cassatina: A refreshing dessert with celery sorbet and sweet ricotta cheese. Overall, it was a wonderful Christmas dinner experience filled with love, respect, and dedication to Italian cuisine. The staff and chef were welcoming, and the meal left me feeling fully satisfied. Thank you for a lovely Christmas celebration.

Visited this well-known one-star Italian restaurant in Yoyogi-Uehara after a long time. It's still as popular as ever, with reservations being hard to come by. The restaurant was fully booked today as well, and it was wonderful. Starting with the appetizer, a surprising squid nigiri appeared out of nowhere! The fried squid legs were soft and delicious. The bread topped with a tomato porridge-like substance called "bappa," with fresh squid sashimi on top in a nigiri style. It was interesting and tasty, but the rice part was too soft and difficult to eat. Then came the Brodo di Prosciutto, a soup made by carefully extracting essence from prosciutto. It was simple yet had a deep flavor that was comforting. For the antipasto, there was bonito, grilled eggplant, komatsuna (Japanese mustard spinach), and smac. It was a beautiful dish. The bonito was surprisingly flavorful due to the fat content. The eggplant sauce and komatsuna foam created a wonderful harmony. Moving on to the primo piatto, there was trenette pasta with tarragon, Shishito pepper, and Kujo green onions. The pasta with tarragon incorporated was of course al dente and excellent! The combination with Shishito pepper and Kujo green onions created a refreshing aroma that spread throughout the mouth. The ortzotto was made with Shikoku chestnuts and pancetta. The barley risotto was thickened with chestnut paste and served piping hot. Shaved frozen pancetta was then added on top. As the cold pancetta melted into the risotto in your mouth, you would be fascinated by the temperature contrast. For the secondo piatto, there was duck with wasabi leaves. This time, the duck was from the Burgundy family in France. The cooking was outstanding. It had a firm texture yet was tender with no unpleasant odor. This was truly an exceptional dish! Finally, for dessert, there were black figs and beetroot gelato. The vibrant red and rich sweetness of black figs paired with the refreshing beetroot gelato. It was a fantastic course meal once again. Thank you for the wonderful meal.

You can't judge what kind of dishes the chef will create just by looking at the homepage of the restaurant. This genius chef loves surprises and is surely waiting for everyone to try his creations. That's probably why he has all menus and ingredients listed. For example, for appetizers, there's hairy crab with corn and lettuce, gnocchi alla romana, and caponata. The first main course has prawns with luffa and fennel, along with passion fruit? And for the main highlight of the day, there's grilled risotto with amago fish, watercress, perilla flowers, and edamame! Even though you know all the ingredients. That's what makes Il Plaisir so enjoyable. Pair it with some good wine and invite everyone!

I had wine and food at this restaurant. The level of service was very high, and I definitely want to visit again. The pumpkin and foie gras mousse was especially delicious, so I recommend everyone to try it. This time, I had the pairing and ended up quite tipsy! LOL

Yoyogi-Uehara Station is about a 4-minute walk away. Going up the stairs and into the store, the interior has a stylish and calming atmosphere with white and gray as the main colors. I had the omakase lunch course with 9 dishes for 9900 yen. The dishes included an amuse-bouche of sea urchin on nori temaki, fava bean tortilla, and sudachi lemon with capers and mint tart. The meal continued with Prosciutto di Parma soup, green asparagus with fermented sushi cream and Okinawa peach pineapple, pumpkin and foie gras terrine with dried figs and rosemary foam, tagliolini with Natural Sansho Mountain vegetables and egg, orecchiette pasta with Flower Child pig ragout and green peas, Ezo lamb astratta with shiso leaf and tomato paste, Cassatina with celery sorbet, ricotta, and pine nuts, kinkan (kumquat) and black tea pound cake, and finally coffee. The dishes were beautifully presented and visually appealing. The food was delicate and light, with pasta cooked al dente and the lamb tender and flavorful. The service was excellent, and overall it was a satisfying dining experience. I would love to visit again!

The table spacing was wide, making the small restaurant feel more spacious than it actually was. Despite not being fully booked on a weekday evening, the staff made sure to give customers plenty of space. They offered to take my coat as soon as I took it off, asked if I needed a drink while waiting for my friend, and engaged in casual conversation when my friend stepped away. The explanations of each dish were detailed and friendly. The restaurant served unexpected and interesting ingredients, and I personally enjoyed the fukinoto tagliatelle and the suckling pig ragu orecchiette. It seemed like they used spring ingredients, so I wonder how the atmosphere and menu might change with each season. I would love to try the courses in other seasons as well.

The selectivity of Japanese ingredients always excites me, as I never know what to expect when I visit. Even though I checked the website before making a reservation, I am always surprised by the ingredients they offer. Today's saury was no exception. While the menu mentioned Burgaud family's Challans duck, it was different from the usual Challans duck. Encountering such special ingredients is what makes dining at Il Preziolo so special. Despite the long history in Italy, the chef is truly creative. I hope you all have wonderful encounters with Il Preziolo's sommelier and chef as well.

The Italian restaurant Il Pregio in Yoyogi-Uehara has earned a Michelin one-star rating for its delicious dishes that emphasize the taste of the ingredients. The venison was tender and packed with flavor, while the sashimi of yellowtail and white asparagus was perfectly cooked to highlight the richness of the yellowtail. The soup made with Prosciutto and the combination of pumpkin and foie gras were rich and flavorful. The use of Chikuma chicken like bacon, the balance of sweetness and acidity in the onion sauce, and the unique fiddlehead fern ice cream all added a special touch to the dishes. The bittersweet fiddlehead ice cream, when paired with grappa, provided a flavorful dessert experience. We also enjoyed a variety of wines, both red and white, and indulged in a cheese platter. Overall, the course showcased high-quality ingredients and skillful preparation, enhancing the dining experience.

There is a restaurant located about a 5-minute walk from Yoyogi-Kamiyama Station. The entrance is a bit hard to find, but you can go up the outside stairs to the second floor. This Italian restaurant has earned one Michelin star. It features small dishes incorporating Italian regional cuisine. The concept is to enjoy a variety of dishes in small portions. The chic and classy interior creates a welcoming atmosphere as if you were invited to a lovely home. The owner chef, Mr. Iwatsubo Shigeru, trained in Italy and became the head chef at "Cucina Cappus" and "Ristorante Casina Canamilla" before opening this restaurant in 2012. I used to frequent "Ristorante Casina Canamilla" in Naka-Meguro; it's a restaurant I really like. The menu I had was the Chef's Lunch Course A for 7,150 yen, which included an amuse-bouche, Kaga lotus root with strawberries and Gorgonzola, two pasta dishes, Choshu royal chicken with Puntarella and basil, Venison with artichokes, bamboo shoots, and broccoli, muscovado ricotta ice cream, and more. The dishes had a hint of Japanese influence, making it a unique and rich Italian dining experience. The service was excellent, and I felt comfortable and eager to return to this restaurant.

I had a lunch meeting with an accountant teacher at Il Pregiato for the first time. We went up to the second floor of a concrete-like building. We started with Jerusalem artichoke chips, whitebait, mozzarella, and a unique starter. The hand-cut Trofie pasta was delicious, with cod roe, turnip, and sea urchin adding a rich flavor. The duck meat was tender and the shiitake mushroom sauce had a unique aroma, making it surprisingly easy to eat. It was a sophisticated and high-quality meeting, thank you for the meal! 🎶

Visited the one Michelin-starred Italian restaurant "Il Pregio" in Yoyogi-Uehara. The atmosphere is casual and comfortable, not too formal. The service was friendly and approachable. I enjoyed a course meal with wine, costing around 25,000 yen per person (ordering about 3 dishes and 2 glasses of wine). While the cuisine is Italian-based, it had a creative twist and was very delicious, satisfying. The Italian wines recommended were also excellent. Personal favorites were the monkfish liver and pumpkin with foie gras. A great restaurant for those who want to have a special meal in a relaxed setting.

The specialty dishes of pumpkin and foie gras were delicious. We were recommended mainly Italian wines, but they seemed like ones we could usually drink on our own. Yoyogi-Uehara is a bit far, so I don't think I'll visit again.

On a Sunday afternoon, I went with some friends to a year-end gathering at this restaurant. The place was fully booked, so reservations are a must. We decided to go for a single glass of healthy Prosecco DOC Brut Millesimato (8000 yen). It had a pleasant aroma of white flowers, with hints of apple and herbs. Now, let's move on to the courses. For the amuse-bouche, we had "Asano's Jerusalem Artichoke", made with jerusalem artichokes from Asano Farm in Chiba, served with shirasu from Wakayama and chips. It was a nice start with the crispy chips, sweet puree, and the salty touch of shirasu complementing each other. Next came the starter, "Seared Mackerel", featuring mackerel from Wakasa Bay in Fukui with homemade fermented Chinese cabbage and smac spice yuzu. The mix of different sour flavors balanced out the richness of the mackerel. Two types of bread were provided, homemade rye bread and focaccia. Personally, I preferred the rye bread for its chewy taste. Onto the pasta dishes, first was "Lecce-style Trofie" with arugula oil and root vegetables from Asano. And then "Pappardelle" with slowly simmered Hokkaido bear meat in red wine ragu. The wide noodles and rich bear meat sauce were a perfect match. For the main course, we had "Roasted Duck Breast" with pomegranate and king oyster mushroom sauce. The duck's flavor was enhanced by the Timut pepper, similar to Sichuan pepper. Lastly, the dessert was "Japanese and European Pears with Hazelnuts" – a delightful combination of Italian hazelnuts, chocolate ganache, and Japanese and European pears. We ended the meal with a lemongrass herbal tea. The bill came to a reasonable 36,300 yen for four people. Overall, it was a nice experience, suitable for special occasions like birthdays or farewells.

I had sole meunière at this restaurant, with an extra charge since I was dining alone, and I could generously sprinkle white truffle from Alba. I felt so happy to indulge in such a luxurious meal. They also told me about the Burgundy family's duck confit. I enjoyed the mysterious pomegranate and Timur's anatomical explanation, and the incredibly delicious King oyster mushrooms. The staff and chef were so friendly to talk to, and it was a memorable year-end dinner that warmed my heart. It's a unique experience dining solo, thanks to Il Borregio. You can also add cheese, another perk of dining alone. It's fun to consult the sommelier about whether to have a sweet dessert wine or a fragrant grappa, without worrying about your company. I hope everyone can have the chance to experience this wonderful restaurant. I'm not affiliated with the restaurant, and there may be mistakes in this review, so please bear with me.