Pepelosso
ペペロッソ
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Indulge in Unique Italian Cuisine
valutazione
Japan Valutazioni degli utenti3.71(5risultati)Recensioni
fotografia
menù
A full-pairing course in which each dish of Italian regional cuisine with an emphasis on seasonality is paired with a glass of wine. You will be able to enjoy the marriage of the dishes with the best of summer ingredients such as mushrooms, wild vegetables, and fishing fish. We offer a wide variety of wines to match the dishes, including original wines imported from Italian wineries, Italian wines, and Japanese wines. When the two are combined, the delicious food and the delicious wine, they transform into a completely new third taste. The suggestion of this third taste is the real pleasure of the restaurant.
The "seasonal" expression proposed by Pepelosso reflects the world view that can be seen by being in the midst of nature. The menu features a variety of dishes that allow you to fully enjoy summer ingredients such as wild mushrooms, wild vegetables, and fish. This is a plan that changes monthly and is mainly based on "cooking methods from around Italy. The menu includes festivals such as Sagra and Festa, Italian street food that has always fascinated the people living in the area, and the culinary culture of Mamma's cooking, which is the result of the wisdom and ingenuity of Mamma for her beloved family.
The "seasonal" expression proposed by Pepelosso reflects the world view that can be seen by being in the midst of nature. The menu features a variety of dishes that allow you to fully enjoy summer ingredients such as wild mushrooms, wild vegetables, and fish. Pepelosso's standard course is based on the "cooking methods of various regions of Italy. The menu includes festivals such as Sagra and Festa, Italian street food that has always fascinated the people living in the area, and the culinary culture of Mamma's cooking, which is the result of the wisdom and ingenuity of Mamma for the sake of her beloved family.
The "seasonal" expression proposed by Pepelosso reflects the world view that can be seen by being in the midst of nature. The menu features a variety of dishes that allow you to fully enjoy summer ingredients such as wild mushrooms, wild vegetables, and fish. Pepelosso's standard course is based on the "cooking methods of various regions of Italy. The menu includes festivals such as Sagra and Festa, Italian street food that has always fascinated the people living in the area, and the culinary culture of Mamma's cooking, which is the result of the wisdom and ingenuity of Mamma and her family.
The "seasonal" expression proposed by Pepelosso reflects the world view that can be seen by being in the midst of nature. The menu features a variety of dishes that allow you to fully enjoy summer ingredients such as wild mushrooms, wild vegetables, and fish. This is a plan that changes monthly and is mainly based on "cooking methods from around Italy. The menu includes festivals such as Sagra and Festa, Italian street food that has always fascinated the people living in the area, and the culinary culture of Mamma's cooking, which is the result of the wisdom and ingenuity of Mamma for her beloved family.
This lunch plan allows you to casually enjoy the tastes of winter. The menu is based on the idea that "the preparation of food begins when we go hunting for the ingredients ourselves" and reflects the world view that can be seen by being in the midst of nature. You will be able to enjoy a wide variety of dishes that are designed to allow you to fully appreciate autumnal ingredients such as natural mushrooms, wild vegetables, and fish. We offer a culinary culture consisting of festivals such as Sagra and Festa held in various regions of Italy, Italian street food, which can be said to be roadside delicacies that continue to fascinate people living in the area, and the taste of Mamma's cooking, which is the result of the wisdom and ingenuity of Mamma for the sake of her beloved family.
This is a full-pairing course that pairs each dish of Italian regional cuisine with Italian wines, emphasizing a sense of the season. You will enjoy the marriage of seasonal ingredients, such as mushrooms, wild vegetables, and fish. We offer a wide variety of wines to match the dishes, including original wines imported from Italian wineries, Italian wines, and Japanese wines. When the two are combined, the delicious food and the delicious wine, they transform into a completely new third taste. The suggestion of this third taste is the real pleasure of the restaurant.
This is the standard course at Pepelosso's, with the focus on Italy, using ingredients that are in season in Italy at the moment. We offer a wide range of Italian cuisine, from festivals such as Sagra and Festa, to Italian street food that continues to fascinate the people of Italy, to the wisdom and ingenuity of the mammas who prepare it for their beloved families. We offer a wide variety of Italian street food and the taste of Mamma's cooking.
This is the standard course at Pepelosso's, with ingredients that are in season in Italy at the moment as the main course. We offer a wide range of dishes from festivals such as Sagra and Festa held all over Italy, to Italian street food that continues to fascinate people living in the area, to the taste of Mamma's cooking, which is the result of the wisdom and ingenuity of Mamma for the sake of her beloved family. We offer a wide variety of Italian street food, which can be called roadside food that continues to attract people to live there.
This is the standard course at Pepelosso's, with ingredients that are in season in Italy at the moment as the main course. We offer a wide range of dishes from festivals such as Sagra and Festa held all over Italy, to Italian street food that continues to fascinate people living in the area, to the taste of Mamma's cooking, which is the result of the wisdom and ingenuity of Mamma for the sake of her beloved family. We offer a wide variety of Italian street food, which can be called roadside food that continues to attract people to live there.
【Example Course】*The content changes with the seasons, so this is just an example. ●Today's small starter dish ●Two types of naturally leavened Italian bread baked daily in the shop ●Cold dish: Marinated fish specialty from Peperosso, Trieste-style with Western horseradish and milk sauce ●Hot 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 ●Main dish: Roasted pigeon from Lacan, prepared in the style of the treasure trove of wild bird cuisine from Marche, served with locust bean sauce and buckwheat polenta ●Sorbet: Apple sorbet from 'Masuni Farm' in Nakano City, Nagano, with beet sauce and 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.
[Course Example] *The content may change depending on the season, so this is just an example. ● [Original Prosciutto from Peperosso. A dish of Poggiobonzi 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 with milk and Western horseradish. Served 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 di Matto. The natural yeast itself continues to connect and is truly the history of Peperosso.] ● [Pumpkin cream from Mantova. A sauce made with balsamic vinegar aged for 25 years. Topped with gold leaf, reminiscent of the former Italian nobility.] × [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 seafood, with the types of mushrooms changing with the season. 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, served with a Barolo sauce.] × [Rocche Viberti Barolo Rocche di Castiglione] ● [A selection of homemade aged Italian cheeses.] × [Baglio Curatolo Alini 1875 Marsala Superiore Riserva Storica 3,000ml] ● [Sorbet made from natural wild raspberries from Okayama Prefecture] × [San Giusto a Rentennano Vin Santo] ● Peperosso's Panettone. Egg yolk sauce. ● A selection of traditional Italian tea sweets.
Course Example: *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 shop ● Cold dish: Specialty marinated fish from Peperosso, Trieste-style with horseradish and milk sauce ● Warm dish: Fish soup ● Handmade pasta 1: Sauce made from all parts of eel, a representative of Umbria, served with chewy handmade pasta called 'Umbricelli' ● Handmade pasta 2: Brown Genovese from Campania, stewed with plenty of onions and meat ● Main dish: Traditional thick main dish from Tuscany, known as Bistecca, served with a sauce called 'Sugo' made from simmering 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 Yachiyo City, Chiba Prefecture.
8 types, 7,300 yen for 1/2 glass each, 10,200 yen for 1 glass each
6 types, 1/2 cup each, 6,100 yen; 6 types, 1 cup each, 9,100 yen
3 cups 3,300 yen
Non-carbonated 1000ml
The only natural carbonated water in the country
750ml made from white grapes sourced from Italy
Made in Italy
Italian style herbal tea, also known as Italian herbal medicine
Using homegrown sage cultivated at the Peperosso Farm developed in the chef's hometown, Chiba Yachiyo City.
Takeout 460 yen
Takeout 560 yen
Takeout 500 yen
Takeout 600 yen
Takeout 600 yen
Takeout 700 yen
Takeout 650 yen
MIHOKO
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