Pepelosso
ペペロッソ
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Indulge in Unique Italian Cuisine
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This is a full pairing course that embodies everything Pepelosso stands for. We serve wine pairings with each dish of traditional Italian cuisine, carefully crafted to highlight the flavors of the season. Please enjoy the perfect marriage of wine with our creative masterpieces, which make the most of autumn ingredients such as freshly caught fish. We offer a wide selection of wines perfectly paired with our dishes, including original wines sourced directly from Italian wineries, carefully selected Italian wines, and Japanese wines. Delicious food and delicious wine. When these two come together, they transform into an entirely new “third flavor.” Offering you this unique taste experience is the true joy of our restaurant.
This is a monthly chef’s choice course themed around “Cooking Styles from Across Italy.” [The preparation begins with gathering the ingredients ourselves] At Pepelosso, we cherish this philosophy and reflect in our cuisine the perspective that emerges from immersing ourselves in nature. We’ve prepared a variety of exquisite dishes, each thoughtfully crafted so you can fully savor freshly caught fish and seasonal autumn ingredients. For the main course, you’ll enjoy a whole roasted pigeon from Lacan. From festival dishes served at sagre and feste across Italy to “Italian street food” that has long been cherished in each region, and the flavors of “mamma’s cooking”—created with wisdom and ingenuity for her beloved family… We’ve prepared a menu packed with the essence of Italian culinary culture.
This is Peperosso’s standard course, designed around the theme of “Cooking Styles from Across Italy.” [The preparation begins with gathering the ingredients ourselves] At Peperosso, we cherish this philosophy and reflect in our cuisine the perspective that emerges from immersing ourselves in nature. We’ve prepared a variety of exquisite dishes, each thoughtfully crafted so you can fully savor freshly caught fish and seasonal autumn ingredients. For the main course, you’ll enjoy a “Bistecca” made from free-range pork. From festival dishes served at sagre and feste held throughout Italy to “Italian street food” that has long been cherished in each region, and the flavors of “mamma’s cooking”—created with wisdom and ingenuity for her beloved family… We’ve prepared a menu packed with the essence of Italian culinary culture.
This is Peperosso’s standard course, designed around the theme of “Cooking Styles from Across Italy.” [The preparation begins with gathering the ingredients ourselves] At Peperosso, we cherish this philosophy and reflect in our cuisine the perspective that emerges from immersing ourselves in nature. We’ve prepared a variety of exquisite dishes, each thoughtfully crafted so you can fully savor freshly caught fish and seasonal autumn ingredients. For the main course, you’ll enjoy a “Bistecca” made from free-range pork. From festival dishes served at sagre and feste held throughout Italy to “Italian street food” that has long been cherished in each region, and the flavors of “mamma’s cooking”—created with wisdom and ingenuity for her beloved family… We’ve prepared a menu packed with the essence of Italian culinary culture.
This is a monthly chef’s choice course themed around “Cooking Styles from Across Italy.” [The preparation begins with gathering the ingredients ourselves] At Peperosso, we cherish this philosophy and reflect in our cuisine the perspective that emerges from immersing ourselves in nature. We’ve prepared a variety of exquisite dishes, each thoughtfully crafted so you can fully savor freshly caught fish and seasonal autumn ingredients. For the main course, you’ll enjoy a whole roasted pigeon from Lacan. From festival dishes served at sagre and feste across Italy to “Italian street food” that has long been cherished in each region, and the flavors of “mamma’s cooking”—prepared with wisdom and ingenuity for her beloved family… We’ve crafted a menu packed with the essence of Italian culinary culture.
This lunch-only course lets you casually enjoy the flavors of fall. [The preparation begins with gathering the ingredients ourselves] At Peperosso, we cherish this philosophy and reflect in our cuisine the perspective that emerges from immersing ourselves in nature. We’ve prepared a variety of carefully crafted dishes so you can fully savor freshly caught fish and autumn ingredients. From festival dishes served at sagre and feste held throughout Italy to “Italian street food” that has long been cherished in each region, and the flavors of “mamma” —created with wisdom and ingenuity for her beloved family… We present Italy’s unique culinary culture, paired with Peperosso’s signature take on “seasonal” flavors.
This is a full pairing course that embodies everything Pepelosso stands for. We serve wine pairings with each dish of Italian regional cuisine, carefully crafted to highlight the flavors of the season. Please enjoy the perfect marriage of wine with our creative masterpieces, which make the most of autumn ingredients such as freshly caught fish. We offer a wide selection of wines perfectly paired with our dishes, including original wines sourced directly from Italian wineries, carefully selected Italian wines, and Japanese wines. Delicious food and delicious wine. When these two come together, they transform into an entirely new “third flavor.” Offering you this unique taste experience is the true joy of our restaurant.
At Peperosso, you can enjoy our set menus starting at 11:00 a.m. This is Peperosso’s standard set menu, designed around the theme of “Modern Italy” and featuring an abundance of seasonal ingredients. From festival dishes served at sagre and feste held throughout Italy to “Italian street food” that has long been cherished in each region, and the flavors of “mamma’s cooking”—prepared with wisdom and ingenuity for her beloved family— we’ve prepared a menu packed with the essence of Italian culinary culture.
A takeout menu that lets you enjoy Peperosso’s standard course—designed around the theme of “Modern Italy” and featuring an abundance of seasonal ingredients—right in the comfort of your own home. From festival dishes served at sagre and feste held throughout Italy to beloved local “Italian street food” and the flavors of “mamma’s cooking”—prepared with love, wisdom, and ingenuity for her family— we’ve prepared a menu packed with the essence of Italian culinary culture. *Please call us for detailed course information. *We will do our best to accommodate your requests regarding the course contents. Please feel free to contact us.
A takeout menu that lets you enjoy Peperosso’s standard course—designed around the theme of “Modern Italy” and featuring an abundance of seasonal ingredients—right in your own home. From festival dishes served at sagre and feste held throughout Italy to beloved local “Italian street food” and the flavors of “mamma’s cooking”—prepared with love, wisdom, and ingenuity for her family— we’ve prepared a selection that captures the essence of Italian culinary culture. *Please call us for detailed course information. *We will do our best to accommodate your requests regarding the course contents. Please feel free to contact us.
This lunch-only course lets you casually enjoy the flavors of fall. [The preparation begins with gathering the ingredients ourselves] At Peperosso, we cherish this philosophy and reflect in our cuisine the perspective that emerges from immersing ourselves in nature. We’ve prepared a variety of carefully crafted dishes so you can fully savor freshly caught fish and autumn ingredients. From festival dishes served at sagre and feste held throughout Italy to “Italian street food” that has long been cherished in each region, and the flavors of mamma’s cooking—prepared with wisdom and care for her beloved family… We present Italy’s unique culinary culture alongside Peperosso’s signature take on “seasonal” flavors.
8 types, 1/2 cup each for 7,300 yen; 8 types, 1 cup each for 10,200 yen
6 types, 1/2 glass each, 6,100 yen; 6 types, 1 glass each, 9,100 yen
3 cups 3,300 yen
Non-carbonated 1000ml
The only natural carbonated water in the country
Made with white grapes from Italy for 750ml wine
Made in Italy
Italian-style herbal tea, also known as Italian herbal medicine
Using homegrown sage cultivated at the Peperosso Farm, which was developed in the chef's hometown of Chiba Yachiyo City.
Takeout 460 yen
Takeout 560 yen
Takeout 500 yen
Takeout 600 yen
Takeout 600 yen
Takeout 700 yen
Takeout 650 yen
【Example Course】*The content changes with the seasons, so this is just an example. ● Today's small starter plate ● Two types of naturally leavened Italian bread baked daily in the restaurant ● Cold dish: Marinated fish specialty from Peperosso, Trieste-style with Western horseradish and milk sauce ● Warm dish: Fish soup ● Handmade pasta 1: Sauce made from all parts of eel, a representative of Umbria, with chewy handmade pasta 'Umbricelli' mixed in ● Handmade pasta 2: Brown Genovese from Campania, stewed with plenty of onions ● Main dish: Roasted pigeon from Lacan, prepared in the style of Marche, served with locust bean sauce and buckwheat polenta ● Sorbet: Apple sorbet from 'Masuni Farm' in Nakano City, Nagano Prefecture, with beet sauce and drizzled with Sicilian olive oil ● Dessert: Homemade additive-free panettone with egg yolk sauce ● Coffee: Coffee extracted using a traditional lever espresso machine from Naples or herbal tea made with sage grown in Yachiyo City, Chiba Prefecture.
【Example Course】*The contents change depending on the season, so this is just an example. ●【Original Prosciutto from Peperosso. A dish of Poggi Bonsi served with ripe black figs.】×【Contadi Castardi Franciacorta Saten 2012】●【Marinated Mackerel aged using a method that reinterprets Edo's fish culture in an Italian way. A sauce made from milk and Western horseradish. Garnished with a four-leaf clover of happiness.】×【Villa Bucci Villa Bucci Riserva di Verdicchio Classico】●【Homemade bread fermented using the Italian natural yeast technique called Lievi Tomadori. The natural yeast itself continues to connect and is truly the history of Peperosso.】●【Cream of pumpkin from Mantova. A sauce of balsamic aged for 25 years. A scene reminiscent of the former Italian nobility adorned with gold leaf.】×【Castello della Sala Cervallo della Sala】●【Handmade pasta made with plenty of vegetables grown in our fields in Yachiyo City, Chiba Prefecture. We start from growing the vegetables.】×【Dario Princic Jakot】●【Handmade pasta using seasonal wild mushrooms and fresh seafood, with the types of mushrooms changing with the seasons. The mushroom season is not just in autumn. Welcome to the world of wild mushrooms that show different expressions throughout the four seasons.】×【Ridolfi Brunello di Montalcino】●【Roasted pigeon raised by a local pigeon farmer near Florence, prepared to our original specifications. Served with Barolo Chinato sauce.】×【Rocche Viberti Barolo Rocche di Castiglione】●【Assorted Italian cheeses aged in-house.】×【Baglio Curatolo Alini 1875 Marsala Superiore Riserva Storica 3,000ml】●【Sorbet of natural wild raspberries from Okayama Prefecture】×【San Giusto a Rentennano Vin Santo】●Peperosso's Panettone. Sauce of egg yolk.●Assorted traditional Italian tea sweets.
【Example Course】*The contents change depending on the season, so this is just an example. ●Today's small starter plate ●Two types of naturally leavened Italian bread baked daily in the restaurant ●Cold dish: Specialty marinated fish from Pepelrosso with Trieste-style horseradish and milk sauce ●Warm dish: Fish soup ●Handmade pasta 1: Sauce made from all parts of eel, featuring the chewy handmade pasta 'Umbricelli' representing Umbria ●Handmade pasta 2: Brown Genovese from Campania, simmered with plenty of onions and meat ●Main dish: Traditional thick-cut main dish from Tuscany, known as Bistecca, served with a sauce called 'Sugo' made from boiling the bones ●Sorbet: Apple sorbet from 'Masuni Farm' in Nakano City, Nagano Prefecture, with beet sauce and drizzled with Sicilian olive oil ●Dessert: Homemade additive-free Panettone with egg yolk sauce ●Coffee: Coffee extracted using a traditional lever espresso machine or herbal tea made with sage grown in Yotsukaido City, Chiba Prefecture.
MIHOKO
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