The Christmas course at the Italian restaurant "Pepelosso" located on the pond was a series of bold dishes that cannot be experienced in other restaurants. One of the dishes, Zampone, is a traditional Italian Christmas dish where minced meat is stuffed into a pig's trotter, boiled, and served with lentils. It is a labor-intensive dish that is rarely made even in Italy, but Pepelosso prepared it for us. The course also included luxurious dishes such as Crudiola made with ingredients like spiny lobster, and Tortelli made with nutria and truffles. The Panettone was made with homemade yeast and topped with zabaglione. It was truly an extraordinary course that captured the essence of an Italian Christmas. If you want to experience an authentic Italian Christmas, this course is a must-try! You can check out more details on the blog.

Pepe Rosso Mountain vegetable fritters, amberjack carpaccio with Western wasabi, cream, and grain mustard sauce. The refreshing acidity of the sauce, along with the texture of salmon roe and wildflowers, serves as a perfect appetizer. The blue plate adds to the ambiance, reminiscent of the local scenery. The bread is crispy on the outside, fragrant, and chewy on the inside. One is plain, while the other is mixed with beets for a fragrant touch. Brodetto - A rich tomato soup packed with the umami of seafood and drizzled with olive oil. The acidity of the tomatoes, the rich umami of the seafood, strong saltiness, and lingering savory flavor create a luxurious experience. The aftertaste is simply luxurious. Tuna bottarga, firefly squid tagliatelle sprinkled with orange. The sticky umami and richness of firefly squid mix with the salty kick of tuna bottarga, creating a strong umami that tingles the palate. The tagliatelle with inago beans has a rich chocolate-like flavor that complements the intense taste of squid and tuna. The flavors blend in the mouth, expanding into a rich umami and aroma. Strozzapreti - Shin meat ragu sauce of Betsukai Wagyu beef, salted ricotta cheese. The chewy strozzapreti pairs well with the rich and flavorful Wagyu beef fat. The salted cheese enhances the richness, creating a lasagna-like taste that is truly satisfying. Pigeon with sage (herb aroma). The firm skin, resilient muscles, and flavorful fat of the pigeon create a satisfying experience with each bite. The sauce, made from boiled animal blood and offal, offers a refreshing acidity and BBQ-like flavor that complements the meat well. The breast meat has a crunchy texture with a creamy liver-like umami and overlapping herb flavors, making it delicious and comforting. Strawberry sorbet for palate cleansing. Sweet and sour, leaving a refreshing sensation in the mouth. Dessert - Panettone. A traditional Italian fermented cake with dried fruits, offering a chewy texture and a rich sweetness from the wheat and fruits. The accompanying whipped cream is subtly sweet, balancing the dessert perfectly. Overall, the diverse regional dishes from Italy were fresh and delicious, providing an enjoyable dining experience full of excitement and depth in Italian culinary culture.

The popular Italian restaurant "PEPEROSSO" in Sangenjaya has relocated to Ikejiri-Ohashi. Although it is not a very familiar station (around Shimokitazawa), it is conveniently located right outside the ticket gate. It has been selected as one of the top 100 restaurants on Tabelog. The new location is much larger than the previous one, with almost 50 seats and plenty of space between tables. Artwork is displayed throughout, giving it a completely different feel from the old location. Chef Kazumasa Imai, who honed his skills at Hiroo's "Il Buttero" and "Incanto," now oversees the kitchen at this restaurant. There was an alcohol pairing plan for about 10,000 yen, but it wasn't to my taste. While the effort to discover rare wines is evident, the quantity was lacking. I regret not choosing a bottle of wine for around 10,000 yen per person, as it would have been more enjoyable. Instead of the usual Italian ham, they served ham from Gunma. It had a meaty texture and a clean taste compared to regular ham. They also served Shinshu Oowani, a new brand developed by a testing facility in Nagano. Despite being iwana, it was unusually large and could even be served as sashimi. It had a pure and mild flavor. Frog was an unusual ingredient on the menu. While it may seem strange, it tasted similar to chicken when eaten blindfolded, with the sweetness of the pumpkin paste underneath standing out. PEPEROSSO is known for its handmade pasta. The first was Umbriecelli, a handcrafted pasta from Umbria known for its unique texture and chewiness. It was served with eel simmered in red wine, a refreshing taste for those used to traditional eel dishes. Another highlight of PEPEROSSO is their homemade bread made with natural yeast. Despite its simple appearance, it had a complex umami flavor. The second handmade pasta was Strozzapreti, a traditional dish from Emilia-Romagna shaped like butterflies. It was served with a basil sauce and octopus caught by the chefs themselves. The main course was a whole pigeon from Lacan in France, shared between two people. It was a delicious dish with various parts cooked perfectly and a simple yet fitting sauce. The side dishes were also interesting. For dessert, they served a gelato made with wild strawberries, offering a deep acidity and wild flavor. The meal ended with Panettone, a Milanese specialty bread with dried fruits. Despite its large appearance, it was airy and easy to eat. The meal concluded with small sweets and sage herbal tea. Overall, it was a satisfying meal for around 10,000 yen, but the alcohol pairing did not meet my expectations, resulting in a neutral experience. The atmosphere has changed significantly from the Sangenjaya location, focusing more on storytelling and philosophy. Guests looking for a casual dining experience may find it mentally heavy. It is important to understand that it is now a completely different restaurant from the laid-back Italian eatery it used to be. I found it to be an impressive and thought-provoking dining experience.

I was impressed by the attention to detail in this lunch-only restaurant. Having experienced various restaurants in Japan, this one stood out as particularly satisfying. The exterior of the restaurant is divided into three colors, making it look like a different establishment at first glance. Inside, the decor is charming and artistic, with pasta shaped into various forms as part of the display. The napkins are folded like suit collars, with a cute dog underneath. The amuse-bouche was a locally sourced dried ham, simple yet delicious. The antipasto featured marinated freshwater fish, which was surprisingly flavorful. The pasta dishes were equally impressive, with unique shapes and creative combinations of ingredients. Overall, the experience was delightful and the attention to detail was evident in every aspect of the meal.

22nd visit. Currently my number one favorite restaurant. Today, I brought along a big eater who usually enjoys French and Japanese cuisine with me for the first time. One word to describe our experience today: total defeat. The food was so delicious that I was in a trance-like state, with my excitement levels soaring throughout the meal. It felt like my food preferences and Chef Imai's vision were perfectly in sync, reminiscent of the now-closed Italian restaurant "Passo a Passo" in Monzen-Nakacho. We started with the unknown delicacy called Majaku, a type of hermit crab from Kumamoto, and it was mind-blowing. The meal continued with Kihada maguro, shiromutsu, kuromutsu, pasta made from frog bones, pasta made from Japanese badger, grilled summer bear, wild maple strawberry sorbet, Sicilian almond pancakes, and an array of other unique dishes. Chef Imai's focus on natural ingredients, the rare and fresh flavors of the ingredients, and the interesting stories behind each dish made it a true culinary wonderland. Even the big eater, experiencing Peperosso for the first time, was completely blown away. I have been visiting since July 2020, and Chef Imai is undoubtedly reaching new heights in his culinary skills. Today's regular course, priced at 11,800 yen (excluding tax), included dishes such as Majaku and Etu fritters, freshly caught Kihada maguro with corn juice, olive oil, and pistachio sauce, grilled white, black, and red grunt fish with horsebean broth sauce and Uni from Rebun Island, handmade pasta with frog bone soup, Italian parsley, nutmeg, Parmesan cheese, and olive oil, Chiba-grown hole bear pasta with dried tomato sauce, dried red bell pepper called Clesky, ricotta cheese, and orange, brick-baked Tsukinowaguma with bear bone broth and bean sauce, and 33-year-old balsamic vinegar. The flavors and textures were complex and layered, creating a truly unforgettable dining experience.

It has been three years since moving from Sangenjaya to Ikenohata, but this was my first visit here. The unique dishes were served on original contemporary artist's plates, paired with original double magnum wines. The main dish was the adorable Asagiri Pork cooked in a special pork cooking device.

1. Japanese spicy wind ham made with raw ham, pistachio, mustard syrup, and melon pickles 2. Aged Oo-iwana from Nagano, rainbow trout caviar 3. Bullfrog peach meat fritters, 20-year-old balsamic vinegar, pumpkin cream, rosemary, pork, etc. 4. Umbrian style eel with tomato and paprika, chili, thyme 5. Shushelle, local-style Genovese 6. Hatorenga grilled chicken from Lacan, thigh, breast, wing, sauce, yellow zucchini, peach for children 7. Yama-momo sorbet 8. Panna cotta 9. Ice cafe latte I thoroughly enjoyed the bullfrog fritters, even down to the tips of their toes. The rosemary flavor paired well with them. I couldn't help but wonder how rosemary would taste with dried squid or dried fish. I sometimes eat dried squid with mayonnaise, but perhaps mixing in some spices with the mayo would be good. From the bullfrog dish, I could sense the fragrance of the river and the mountain. It seems to be a rare and high-quality type of bullfrog, not your average one. It had a certain dignity and depth to it. I had eel pasta in a previous visit, but this version had more sharpness, which I liked. The thyme really stood out. They say in Japan it's sansho pepper with eel, while in Italy it's thyme. It not only pairs well with eel, but also with tomato sauce. Basil is not the only herb that goes well with it. The grassy, astringent feel of thyme is truly wonderful. I now feel like using more thyme in my own cooking. For dessert, I once again chose the ice cafe latte. They use a fully manual espresso machine, not automatic or semi-automatic. The difference is huge. Whether with milk or syrup, the aroma is intense. They even offer to pour it into your own bottle if you bring one. I'll do that next time. It's just too delicious. It's definitely worth a visit just for the coffee or espresso, as they also sell them on the street. Of course, the food is also fantastic.

I got off at the Keio Inokashira Line's Ikenoue Station for the first time. This Italian restaurant is one of the top 100 in the area. The casual exterior of the restaurant contrasts with the slightly different atmosphere inside. There is an L-shaped open kitchen with a window in the back. The tables are spaciously arranged. The waitstaff, with beards and blond hair, are very friendly. I opted for the lunch course with three glasses of wine. The first glass was Bisol Prosecco Jeio sparkling wine, paired with an amuse-bouche of Joshu Sorakaze pork ham. The next dish was marinated rockfish, using larger than usual Shinshu Daio rockfish for sashimi. The first pasta dish was eel pasta, made with a pasta called Umbrichelli in a tomato-based eel sauce with thyme. The red wine paired with this dish was Nottarpanaro Salento Rosso. The second pasta dish was made with Shushelle, a pasta shaped like a locust bean pod, in a hearty Neapolitan Genovese sauce. It was delicious. The wine paired with this dish was a 3-liter bottle of red wine that is not found elsewhere in Japan. The meal ended with homemade sage herbal tea and tea sweets.

On the top of a pond, there is a charming Italian restaurant where you can suddenly find yourself standing. Upon entering, you are enveloped in a cheerful atmosphere with incredibly Italian paintings and decor. The attention to detail in the food and tableware is evident, embodying the idea that the soul resides in the details. Thank you for the wonderful Italian dining experience!

30 seconds walk from Ikenoue Station. In such a location, there is a wonderful restaurant with a spacious interior and quality cuisine. Each dish is carefully crafted with attention to detail, and they were all delicious! Especially the smoked pork and panettone! I would love to bring someone special here.

"Peperosso" is a restaurant that won the Top 100 in the Italian category of the Tabelog 2023. It used to have a rating of 4.0 before relocating to Sangenjaya. The restaurant offers Italian regional dishes made with seasonal ingredients. The course I had included: prosciutto, marinated king iwana fish, homemade focaccia, pumpkin lard, Umbriecelli pasta with eel sauce, another pasta dish, smoked pork, grass strawberry sorbet, panettone, Modica chocolate, and more. The staff members are passionate about Italian cuisine and the restaurant, going as far as traveling to different regions to source ingredients. Their passion is reflected in the creativity and deliciousness of the dishes. The restaurant has a great atmosphere, not too formal, and offers good value for money. I would definitely want to visit again. #Peperosso #Italian #DeliciousItalian #TokyoItalian #IkenoueGourmet #ConnectWithFoodies #Foodstagram #FoodieCommunity #FoodPorn #FoodBlogger #FoodTravel #FoodieFriends #GourmetClub #Foodies #GourmetTravel #FoodReview #FoodWriter #BClassGourmet #TokyoFood #GourmetReporter #FoodLover #TokyoFoodCulture"

I was drawn to visit based on the review by Mairebi-sama. - Iwana, a fish that was once considered a phantom fish that could only grow in pure streams, can now be cultivated. Although I didn't have a clear image of salt-grilled fish, the dish presented before me was very elegant and dazzling, with edible flowers blooming by the riverbank-like appearance, and the flavor of wasabi wrapping around the delicate Iwana. It was a mysterious taste. - The Bullfrog, which I thought was a native species, was actually brought in from America and bred. The resilient and elastic meat had a satisfying texture, and the combination of pumpkin puree, amaretto, and 18-year-old balsamic vinegar created an explosion of deliciousness. It was incredibly delicious! - The richness of eel and tomato packed into Trofie pasta, with the accent of thyme, was also delicious. - Chitarrini made with chewy octopus. - For the main course, a dish of pigeon from the land was smoked and roasted in a terracotta container resembling a mosquito coil holder, using rosemary and coriander. The ruby-colored meat with a nice sear was captivating. The meat was so tender and flavorful that with each bite, a smile involuntarily appeared on my face! The polenta made from buckwheat was creamy and delicious, even better than soba noodles! The meat alone was delicious, but the sauce was exceptionally tasty! - The hand-picked strawberry gelato had a lovely aroma, and the crunchy strawberry seeds added a robustness. - I wasn't expecting much from the Panettone, but when I took a bite with a bit of expectation, it was an incredibly light and fluffy Panettone that I had never tasted before. The warm Panettone had a subtle aroma of rose petals, and the attack of delicious raisins! It was amazing. The plate was made by a domestic artist. It was truly a wonderful dinner.

21st visit. Favorite Italian restaurant located on the Inokashira Line, Ike-no-Ue. Actually, it's currently my number one Italian restaurant. One word of impression: it exceeded my limits of culinary excitement once again. Chef Imai's perfect performance continues to amaze. Today, it was a continuous barrage of excitement with dishes featuring Nagano prefecture's char, bullfrog, and soba flour. The barrage of flavors overwhelmed me to the point where my brain was overheating by the third dish. Not only delicious, but also a new taste experience for me, the directness of the ingredients, the balance of effort and time spent, the combinations, and Chef Imai's rare sourcing of ingredients and network, his passion completely outshines others. It feels like everything Chef Imai has built up until now is exploding in a single moment. And this time, Chef Imai focused on making everything fresh, which led to a marathon lasting over 3 hours. However, the level of completion, pressure, and enthusiasm in the dishes that came out was truly palpable. It was amazing. In all the restaurants I currently frequent, this is the one that truly moves me the most. It reminds me of the now-closed Passo a Passo with its sense of ingredients. On the way home, I felt a drunken elation, stumbling back with a sense of excitement (laughs). Today's total bill was 11,800 yen (excluding drinks), and the contents were as follows: ※Regular customer course? (laughs) 1. Artichoke with lemon juice, mint, and Pecorino cheese. I often eat cooked artichokes, but eating them fresh was a first for me. Fresh artichokes can only be eaten for about a week during this season, and luckily, it was the best time to enjoy them. The unique texture and the mix of bitterness and sweetness immediately impressed me. 2. Char marinated in orange oil with fermented peach, Karuizawa greens. The 2-year-old char from the Daio Iwana farm in Saku, Nagano prefecture, was surprisingly huge (laughs). The gentle taste of the char and the fermented peach with a strong peach flavor complemented each other perfectly. It was perfect for this refreshing and humid season. The fermented peach was simply amazing and could go well with various other ingredients and sweets! 3. Fried wild bullfrog from Nagano, pumpkin puree from Lombardy, homemade lard, balsamic. Honestly, I'm not usually a fan of the Gratiné served in French cuisine, but this one was truly impressive. The wild bullfrog had a unique texture and a robust flavor. The generous portion of frog leg meat resembled chicken thigh meat and had a satisfying bite. The sweet pumpkin puree and homemade lard combined to create an out-of-this-world experience. 4. Octopus pasta with bone marrow and red wine sauce, mixed with arugula pasta and rice bran pasta. A comparison of octopus from Oarai, Ibaraki and Shonan, Fujisawa revealed that the Shonan octopus was caught by Chef's wife! The Shonan octopus had a strong umami flavor and was incredibly delicious. The octopus gills were fragrant and delicious. The sauce was also amazing. 5. Soba flour pasta (tagliatelle) from Komoro. I must admit, I'm not a soba enthusiast (laughs), but this was exceptional. Freshly ground, freshly made, freshly cooked pasta. And they used a wild plant called "bokuchi" instead of eggs as a binder. Eating it with just salt brought out the intense soba flavor more than eating soba itself, which was mind-blowing (laughs). And it was straight-up delicious! Eating it with walnut sauce was indescribable. The explosive harmony of soba and walnuts was beyond words. It was a truly moving and delicious pasta, surpassing even Jiro in terms of noodle dishes. 6. Miyazaki grass-fed beef jowl cutlet, pistachio, craft.

I visited Ike-no-Ue Station for the first time. The exterior and interior have a slightly unique design, with large windows that give off a foreign atmosphere. This restaurant focuses on Italian regional cuisine, with chefs and staff directly sourcing ingredients and wines from producers, even fishing for fish themselves. They provide explanations about the background and characteristics of the food and wine being served, so you know exactly what you are eating. The lunch menu includes various options from courses to pasta sets. Wine pairing is recommended for drinks, with a selection of Italian wines and even rare large bottles available. It was enjoyable to try these wines. There were some grape sediments visible in the glass, so it might be better to decant or strain them out when pouring. The dishes included unique items like fish carpaccio caught by the staff and traditional sour sauce with bread, or frog leg fritters with pumpkin paste and lard. The pasta dishes, one with eel in tomato sauce and the other with basil in ragu sauce, were both delicious. The information about Italian beans was interesting. The meat was French pigeon, very tender with delicate texture, and the rich sauce was addictive. The homemade panettone dessert was crispy on the outside and fluffy on the inside. This restaurant may not be suitable for formal dining or those in a rush, but it's a great option if you're tired of the usual Italian fare.

Suddenly, I felt like eating at "Peperosso" and made a reservation through the internet on Tabelog in the middle of the night the day before. However, due to a train point failure, I was significantly delayed on the day of the reservation and couldn't avoid being late, so I contacted the restaurant to inform them. When I arrived at the restaurant, sweating under the scorching sun, the staff member Akutsu asked me if I preferred a hot or cold oshibori, and I chose a cold one without hesitation. How thoughtful! The reservation I made was for the Chef's special course featuring seasonal ingredients from various regions in Italy, priced at 7,480 yen (tax included). To quench my thirst, I started with a craft beer from Italy, the "Adelaide APA" by Villa Flair. The first dish was a salad made with fresh artichokes from Murata Farm in Nerima. These artichokes are harvested only once a year, making them a rare delicacy. The salad was simple and refreshing, with a hint of sweetness and a fresh taste. Next, I enjoyed the aged ham and salami from Jozu Kato Pork Farm in Gunma. The ham, named "Karakaze," had a great mouthfeel and rich flavor, while the salami was easy to eat and delicious. Both were complemented by extra virgin olive oil, pistachios, mostocotto sauce, and fruit mustard syrup. Then, I tried a rare dish of fried frog legs from a hunter sourced by Chef Imai. The frog legs were surprisingly similar to chicken meat, with a juicy and flavorful taste. They were served with roasted Mantova pumpkin cream with amaretto, as well as a biscuit made with crushed amaretto, rosemary, and lard from a 22-year-old pig. The dish was topped with a sweet black grape juice reduction sauce, which paired perfectly with the frog legs. Lastly, I had a delicious octopus risotto, which was cooked to perfection.

Pepe Rosso / #IkenoueEverything was truly beautiful in the lunch course. The pasta was Strozzapreti and Trofie, which I had never eaten before, so it was very exciting! The most impressive dish was the Trippa. The pork was also a beautiful rose color and just perfect. I was happy to be able to eat the Genovese and Panettone that I had been wanting to eat recently! The Panettone here is a classic type with a dry texture and lots of dried fruits – and it came with a surprise Zabaglione. As a Panettone lover, it was irresistible. Each dish was cute, the explanations were detailed, and although I like straightforward Osteria-style Italian, I really love delicate Italian dishes served in courses. I had been thinking about it for a while, but since Italian food can be eaten anywhere in Japan, there are few places where you can truly feel Italy, and it feels like Italian cuisine has become detached from Italy itself. That's why eating regional Italian dishes like this, and eating Italian food in Italian dishes, makes me feel like I've been on a journey and very happy. I had been thinking recently that I wanted to go to a delicious Italian restaurant that used to be in Sangenjaya and moved, but to my surprise, it was here all along! I was so moved... I never thought I would be able to come back again... I'm so happy. I realized once again that I like Italian regional cuisine restaurants like Sicilian and Apulian. Thank you for celebrating my birthday. #ItalianTop100 #Ikenoue #Natsumi'sFavorite.

Pepelosso has moved from Sangenjaya to Ikejiri-Ohashi (less than 10 minutes walk from Shimokitazawa station). It is a selected restaurant in "Tabelog Italian TOKYO Top 100 2023". I tried their omakase course for 7,480 yen (+10% service charge). The dishes included fried mountain vegetables, marinated Kanpachi from Kagoshima, rainbow trout roe, two types of bread, tagliolini with sea bream and tomatoes, squid ink pasta with tuna bottarga, Hokkaido Betsukai wagyu ragu, Tokachi 2-year-old pork belly, strawberry sorbet, and panettone. The food was delicious and getting all that for 7,480 yen was amazing. They serve authentic regional dishes and the menu is interesting. Total cost: 9,500 yen. Rating: 4.5 stars. Would love to visit again!

I revisited the restaurant in May 2023 for a pre-booked lunch. The restaurant has a lovely Italian-style interior and dishes, creating a charming atmosphere. They offer wine pairing courses of 3, 6, or 8 glasses to enjoy with the meal. I was looking forward to trying the special lunch course which included two types of fresh pasta. The meal started with a dish of fresh bracken, uwa-bami grass, and taro sprouts, followed by a bite-sized fried dish. Next was a marinated fish dish featuring Nigorobuna from Lake Biwa, a fish usually used for sushi but marinated here with mustard sauce and edible flowers for a vibrant presentation. The meal also included delicious homemade bread. For pasta, I had Tagliolini with firefly squid and tuna bottarga, and a beef ragu pasta. The meal ended with a cappuccino and a glass of Riesling from Trentino-Alto Adige that paired well with the dishes. The wine selection complemented the food nicely. (Translated by AI)

I revisited this cafe for lunch after having a great experience the other day. I ordered the pasta course which included two dishes, and both were fantastic Italian dishes. The appetizer was tempura of mountain vegetables, including uwa-bami, warabi, and taranome, crispy fried and served with Italian sauce, making it a unique dish that stands out from regular tempura. The fish appetizer was marinated nigorobuna from Lake Biwa. This fish is usually used for sushi, but here it was marinated and served with a mustard-flavored sauce and edible flowers, creating a beautiful presentation. The pasta dishes were both made with hand-made pasta. The first was a pasta with firefly squid and tuna roe. It had a fettuccine-like shape but was made without eggs, resulting in a different color. The other pasta was a beef ragu pasta, with a rich tomato sauce and delicious meat flavor, making it a satisfying main dish. The bread was made with homemade yeast, with a crispy crust and a soft inside. The white wine was a Riesling, which was refreshing and paired well with the dishes and climate. I was surprised to learn that Riesling is also produced in Italy. The red wine was a double magnum bottle from Emilia-Romagna, which was impressive. The restaurant seems to have been relocated from Sangenjaya, and it has a loyal following of fans who have been following them since then, which is understandable considering the quality of the food.

I recently ate at a top 100 Italian restaurant and it was by far the best. I ordered the chef's special full course menu which included seasonal dishes from various regions of Italy for 7480 yen with wine pairing. I must admit that I am not very knowledgeable about "Italian regional cuisine," which is the concept of the restaurant, so I cannot judge. However, everything was delicious! (I especially loved the taste and texture of the swordfish!) I had eaten at a famous Italian restaurant last month, and while it was good, it felt a bit familiar and slightly heavy, so the satisfaction level was moderate. But this time, at Peperosso, I had a completely new dining experience and I am very satisfied! Thank you very much. The staff explained each dish and wine carefully, and I appreciate it.

I have visited my favorite Italian restaurant above Ikejiri Station on the Inokashira Line for the 20th time. It's been 3 years since I started coming to Peperosso in July, and today's lineup may have been the most impressive yet. It was truly a perfect game by Chef Imai. I couldn't choose the best dish of the night because every dish was so amazing. I have noticed that Chef Imai's vision and concept for his dishes have become clearer and more refined. He uses the best ingredients he finds from various places and fresh fish that he catches himself to create Italian regional dishes. He doesn't just recreate regional dishes, but interprets them in his own unique way, which I find innovative. The dishes are not only creative but also backed by solid culinary techniques. And Chef Imai personally shares interesting stories behind each dish. After experiencing such dishes, I can't go back to other casual Italian restaurants. It was truly amazing. It was a perfect game, and even the tea and sweets at the end were a fantastic finish. Once again, I was impressed by Chef Imai's passion tonight. The course menu for today was as follows: 1. Fried sage and anchovy. A Piedmontese regional dish with a combination that resonates with the aroma of truffles. The sage was grown from scratch at Peperosso Farm in Yachiyo. 2. Nigorobuna fish with roe, swim bladder, boiled egg, milk and Western wasabi sauce, and nut sauce. A dish featuring Lake Biwa fish, Nigorobuna, inside Peperosso's homemade yeast bread fermented for about 3 days. 3. Boiled pheasant with tuna sauce (tonnato), capers, and rose. A harmonious dish with a rich tuna sauce paired with pheasant boiled until dry. 4. Soup pasta with stingray caught by Chef Imai, cauliflower, broccoli, tonka beans, and cumin. A dish inspired by Christmas cuisine in Italy that combines the flavors of stingray, vegetables, and beans. 5. Pasta with Toyama-bred firefly squid, tuna roe bottarga, locust bean seed powder, and orange zest. A triple attack of flavors from bottarga, al dente pasta cut with a guitar, and fresh firefly squid innards. 6. Roasted pork from Hirado, Nagasaki. A unique meat texture from a two-week aging process, served with a complex sauce made from chocolate, espresso coffee, 8-year-old pear jam, and fermented bamboo shoots. 7. ==========

Originally a long-established Italian restaurant in Sangenjaya, Pepelrosso has now relocated to Ikejiri-Ohashi. It is also convenient to visit from Shimokitazawa, just an 8-minute walk away! I walked from Odakyu Shimokitazawa Station to get there✨ The restaurant was filled with excitement...♡ Cute accessories and paintings by a designer friend of the chef are displayed inside. The welcoming plates set on the tables are too cute... This time, I had the chef's choice dishes and non-alcoholic pairing! Non-alcoholic pairing Since alcohol doesn't agree with me, I have always been disappointed that I couldn't enjoy wine pairing with my meal, but I was very satisfied with Pepelrosso's non-alcoholic pairing Beautiful wine glasses with non-alcoholic drinks that matched the dishes... I felt like I was enjoying wine. Highly recommended for those who can't drink alcohol, pregnant women, etc.♡ Food The time spent enjoying the meal made me feel like I was in Italy. haha I discovered new cooking methods and dishes that I had never seen before. Everything was a new discovery, but my two favorite dishes were: ● Homemade bread It's strange that my favorite was bread... but the homemade bread made in the restaurant is so delicious! I became addicted to the bread mixed with black buckwheat flour, and ended up eating more and even finishing my companion's portion... Not only enjoying the bread alone, but the water and breadcrumbs from the breadmaking were also used in various dishes. The coating of the fried appetizer was made using these breadcrumbs... ● Various pastas The butterfly-shaped "Strozzapreti," the tuna and bottarga "Tagliolini," and other unique pastas can be enjoyed here. It's fun to have the ingredients brought to you before cooking~ Pasta is a dish that is easy to make at home and a staple on restaurant menus, but at Pepelrosso, you can discover new pasta dishes you've never seen before✨ It was a perfect restaurant for special occasions or as a treat for yourself.