PREGO Quattro
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By changing the main dish to aged meat, you can enjoy it in the 5,000 yen course.
The course consists of 7 dishes, with today's meat dish as the main course.
This course changes monthly!
This course will be upgraded to a 9-course 8,000-course menu with, for example, live lobster and special ingredients.
For example, a private counter plan for couples celebrating an anniversary or for those who want to spend time with their loved ones. You can enjoy the private experience of having the chef cook just for you right in front of you. Special Dinner 12,000 yen Course
A specialty item finished by the exclusive aging master, Mr. Shinbo, with 40 days of dry aging, allowing you to enjoy the flavor and aftertaste.
Meatballs made from aged Japanese beef, served with a sauce made from 'Nduja, a spreadable salami paste from Southern Italy. By finishing them rare, you can enjoy the lingering aroma of the aged meat.
By frying and grilling it firmly enough to be called Black & White, you can enjoy the mature aroma by finishing it crispy on the outside and rare on the inside.
Pasta made with a blend of semolina flour and egg yolks
In Hokkaido, Samani, Naoko Nishikawa, a veterinarian, takes care of the 'Jibee' completely free-range wild cattle that are raised in harmony with nature. The cattle eat wild plants and their flavor improves year by year.
A course where you can enjoy a glass of wine paired with each dish from amuse-bouche to main course, with a selection of 6 to 7 different wines available. Please enjoy the marriage of flavors.
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