I visited the restaurant in August, on the day I returned from a business trip abroad. It had been 3 months since my last visit, and I was surprised to see that the menu had completely changed. The dishes included Cannoli, Bruttimaboni, Crescientine, Polpette, Ascolana green tomato soup with Burrata cheese, Echalote Sformato, Mont Saint-Michel mussel in pepper sauce, natural scallops with fennel salad, eel Agrodolce, Tariorini with abalone, Land pigeon and wild grass Cappelletti with Porcini mushroom sauce and black truffle, spiced Granita, roasted lamb from Rosel, roasted Ezo deer with Barolo vinegar sauce, Shine Muscat and Champagne Spuma, warm Torta with chocolate and Parmigiano, White chocolate mousse with cherry tiramisu, Gorgonzola semifreddo with golden pine, peach and fruit tomato sorbet, and tea sweets. The course was once again fantastic. The detailed explanation of the first appetizer on the menu was a different and interesting start. The Sformato and salad were impressively well done as always. The Tariorini with abalone was a new favorite. The variety and quality of dishes were truly remarkable. For the main course, I had deer and lamb, both of which paired well with the wine. The service was excellent, and I look forward to visiting again next time.

Prisma has entered its 5th edition. This time, the reservation was a fierce battle, taking months to secure a spot. The seating has increased to 4 seats, with a male sommelier joining the team, and the number of amuse-bouches has increased to 6 varieties. Personally, I fully support the decision to reduce the final tea sweets and increase the amuse-bouches. Each dish is delicious, but the Cresentine and Ascolana are particularly appealing. The Zuppa with green tomatoes, Burrata cheese, and basil sorbet stood out with its acidity. The dishes were all beautifully presented, and the flavors were exquisite. The Sformato with shallots and Mussels from Mont Saint-Michel was a delightful experience. The Otaru hairy crab and beet salad was visually stunning and delicious. The Edo-style eel Agrodolce was flavorful, and the white truffle Tagliolini was a treat. The Donb quail tortellini with matsutake mushrooms and Kujo green onions was a masterpiece. The Anise Granita was refreshing, and the Rose lamb roast was expertly prepared. The Queen Rouge and Spumante foam dessert was a delightful end to the meal.

I was invited by a regular friend and visited this restaurant for the first time. The location was a bit hard to find, but I love that kind of challenge. The first dishes were visually appealing and exciting! The bread was fluffy and freshly baked in three varieties. They were all delicious, and it was shocking to see the chef in the open kitchen handling everything on his own! For the main course, we shared two types of venison and lamb. There were 11 dessert options, although I forgot to take a picture, we shared four of them. We also had three bottles of wine - sparkling, white, and red. It's a high-end Italian restaurant, but the atmosphere was lovely and not too formal. I couldn't make a reservation on my own, but I would love to go back if I have the chance. Thank you for the wonderful meal!

Tonight was wonderful again! The main dish was veal cotoletta, and for dessert, I had tiramisu. The tagliolini with delicious Uni from Yoichi was topped with abalone Genovese sauce. I had a leisurely meal and it was a happy time! Looking forward to the next visit!

I enjoyed another wonderful meal today. The caviar tagliolini was particularly delicious. I usually opt for beef, but today I tried the lamb and it was surprisingly light and tasty! The restaurant's atmosphere and food are both very calming. I also recommend the Prisma beer!

I had almost forgotten about Prisma. It had been 10 years since my last visit. I rarely have the opportunity to dine in Omotesando. My gourmet friend invited me to go have Italian food, and it was such a happy occasion. Even as I get older, celebrations are always a joy. The exterior of the restaurant looked the same, but the taste has definitely matured over time. The spacious layout with only three tables, and the simultaneous start of the service at 6:30 pm. Today, there were four of us. The menu included: 1) Assorted appetizers, 2) Uni and white asparagus sformato, 3) Edo-style fried kiss fish, 4) Smoked bonito, 5) Confit of natural sweetfish, 6) Tariolini with Ezo abalone, 7) White squid dumpling with asparagus and broad bean in squid ink sauce, 8) Anise granita, 9) Red beef impadella with Barolo vinegar sauce and roasted Pyrenees lamb, 10) Dessert with Dekopon and sparkling wine foam, white chocolate mousse, and strawberry herb tea. We started with champagne and ended up with wine pairing. I'm not a big fan of wine, but it went well with the food, and I ended up drinking too much. The dishes were of high quality and undeniably delicious. The meat was perfectly cooked, and the pasta was flawless. It's no wonder this Italian restaurant has won two Michelin stars in a row. Their sense of creativity and uniqueness surpasses the new wave of counter Italian restaurants. The classical yet original greatness of the food is undeniable. However, the atmosphere of the restaurant, whether you like it or not, remains unchanged. The service is somewhat colorless and transparent. I hesitated to bring my daughter here because of this. Despite the long absence, the restaurant has stayed true to itself. The food is incredibly delicious and suits my taste perfectly. But even after 10 years, Prisma's cuisine remains enigmatic and mysterious. S-chan, who kindly accommodated my whims, and my friend K-san, who willingly filled in for me several times, have been my saviors. Thank you to these kind goddesses for celebrating with me today. My dear friend who enjoys dining out so much, thank you for celebrating with me today. Let's do it again next week.

During my last visit, I made a reservation in advance. The main dishes were amazing, especially the perfectly cooked tagliolini. However, the highlight was the confit of trout. I always enjoy dining here, so I made a reservation for my next visit as well. I can't wait to come back again.

- One bite-sized appetizer trio - Edo-style fried kiss fish - Shallot sformato and turban shell with aglio e olio - Maizuru horse mackerel afumicato - White asparagus and local clams impepata - Homemade caviar and red wine sauce tagliolini - White squid dumplings, squid ink sauce and Sicilian pine nuts - Anise granita - Brittany milk-fed veal cutlet - Seasonal fruits - Rhubarb sfogliatina - Gorgonzola cheese semifreddo and golden pine ¥32,000 per person As of 2023, this is the only Italian restaurant in Japan that has been awarded two Michelin stars. The restaurant has a calm, hidden atmosphere. There is no roof at the entrance, so you might get wet on rainy days. Reservations are accepted for two months in advance every day. I called every day for about 10 days to try to get a reservation two months later, and by chance, I was able to book it on my birthday. While it is known as a difficult-to-reserve restaurant, since they release reservations daily, it is relatively easy to secure a booking with some time and effort. Only the chef's course menu is available. On this particular day, the course cost ¥24,000. The first bite-sized appetizer and the fried kiss fish were exceptionally delicious. With a large number of appetizer dishes, the first half of the meal felt quite lengthy. The specialty caviar tagliolini turned out to be simpler in taste than expected. While there was plenty of caviar, perhaps my expectations were too high. The main course was prepared in a simple manner, and I didn't find it particularly outstanding. The excellence of the appetizers made the difference more noticeable. Three types of bread were served in sequence. The fourth bread was the same as the first one, with added flavors like tomato and olive. It seemed like they didn't consider the bread pairings with the dishes. There were 10 dessert options available. The combinations were unique and made me want to try them all. The rhubarb tart was surprisingly ordinary, while I preferred the Gorgonzola cheese semifreddo. The petit fours were plentiful and delightful. They prepared a birthday plate with a message and candle, which was a nice touch. The portion sizes were generous, and my family couldn't finish the meat dishes halfway through. While the restaurant's dedication was evident, the presentation was quite simple. The wine selection included Prosecco bottles starting from ¥6,800. This time, we ordered one bottle of Prosecco for three people, along with mineral water. Overall, the food was delicious, but with the high praise, I had set my expectations too high. Also, considering the price, even with moderate drinking, it was not as satisfying as expected.

The tagliolini with homemade caviar was delicious this time too! The main dish this time was fish for the first time and it was delicious ❤️ I also love the relaxing atmosphere. Thank you for the meal. - Assorted appetizers: Fried mehikari, grilled white squid, marinated sayori fish, white asparagus and local clams in pepper sauce - Tagliolini with homemade caviar and red wine sauce - Ravioli with leek and rapeseed flowers, summer truffle - Anise granita - Grilled black Japanese sea bream with dekopon and sparkling wine foam - White chocolate and strawberry - Tea sweets and coffee

I wanted to visit Prisma once. The Holoholo bird and beet ravioli and the roasted milk-fed lamb from Pilne were both amazing. The ravioli had a sauce made with Vecchio San Pelle, and the lamb was perfectly cooked without any gaminess.

I went to a Michelin two-star Italian restaurant in Omotesando with a regular customer and enjoyed a wonderful dinner. The location is around the back of the Blue Note, quite a complicated place to find. It is located in a very calm area, and the hidden feel is also nice. The restaurant is spacious but has only 3 tables, which makes the use of space very luxurious. The atmosphere is great, so it's perfect for a date. Can you believe there is only one chef? Unbelievable. The dishes are elaborate down to the smallest details, with a wide variety of items, and to think that it's all done by one person... It's impressive. It's February, so I was thrilled to be able to eat white truffles! The luxury of using them even in dessert. Perhaps because of this, the prices were quite high for Italian cuisine, but if you know the price range and are prepared, there should be no problem. The dishes of the day included: - Three types of bite-sized appetizers: Burrata cheese and sun-dried tomato cannoli, white liver bruschetta with truffle, broccoli and mozzarella cheese fritters... The cannoli is a traditional Sicilian pastry with cream inside a tube-shaped dough, and the bruschetta is a meringue-like confection that is "ugly but delicious" in appearance. I was surprised by the elaborate presentation from the start! Each dish had a distinct flavor and was very delicious. - Tart with white shrimp and caviar... A slightly warm tart. Despite its small size, it used plenty of white shrimp and caviar. I loved this dish! - Zuppa with whitefish milt and Jerusalem artichoke with white truffle... Zuppa is a "drinkable" soup. A luxurious dish that warms the stomach. The aroma is very nice. - Smoked cherry salmon with white asparagus and local clams... Affumicato is smoked. A beautiful dish. - White asparagus from Loire and local clams with pepper... Pepper-flavored steamed dish. I didn't know there was white asparagus, it's a dish that makes you feel spring. It's common for a whole spear to be served, but this one was cut into bite-sized pieces. - Tomato tagliolini... Apparently different from the usual, even regular customers were trying it for the first time. It was incredibly delicious. - Ravioli with guinea fowl and beets in Vecchio San Pellegrino sauce with white truffle... Vecchio San Pellegrino is a Sicilian liqueur. The ravioli was the most impressive dish of the day! - Anise granita... A palate cleanser. - Brittany veal cutlet and Pyrenean lamb roast... For the main course, you choose one type for every two people. We were a group of four, so we chose two types. I really liked the lamb. - Sparkling wine with setoka oranges... Aperitif and dessert: Catalana cream with white truffle, apple sfogliatina with white truffle, warm torta with chocolate and Parmesan, tiramisu, semifreddo with gorgonzola cheese and golden pine... The variety of desserts was rich, and it was hard to believe there was only one chef. No, I'm already doubting it. Each dessert was unique and couldn't be found elsewhere.

Located a 10-minute walk from Omotesando, this restaurant only serves 3 groups per day, with ample space between tables and a calm atmosphere that attracts many regular customers. The reputation of Chef Mairevi is excellent, and the food is considered the best among high-end restaurants. Here are the reasons why I rated it a 5: 1. The dishes are creative and delicately seasoned. 2. The cooking of the meat and the quality of the sauces are exceptional. Chef Mairevi trained in French cuisine at "Monalisa," and it seems that chefs from there always impress. The fusion of French and Italian cuisine is delicate and perfect for those who enjoy refined French cuisine. 3. The pricing of high-quality ingredients is transparent, with elaborate dishes that combine selected ingredients. The fixed-price courses include seasonal items like white truffles, without any additional charges for premium ingredients. The option to add white truffles to desserts is clearly stated on the menu for an extra 2000 yen. 4. The skill of the lone chef is impressive, with impeccable timing in cooking ingredients and serving desserts. Despite being a one-person operation, the quality is outstanding. The restaurant is not for those who prefer hearty Italian dishes or classic French cuisine. The portions are just right for men, leaving room for bread to be enjoyed. While I may not be able to visit frequently due to its high-end nature, I would definitely like to return. [Food] - Assorted Appetizers: A delightful selection of 3 appetizers served by the lone chef, reminiscent of the impressive offerings at "Armani Ristorante." - White Prawn Tart: A cute and slightly warm tart topped with white prawns and plenty of caviar, surpassing French blinis in taste. - Cod Milt and Jerusalem Artichoke Soup with White Truffles: A soup with the richness of cod milt enhanced by white truffles, offering a French touch. - Aomori Sakura Salmon with Fennel: Smoked salmon with a lovely aroma, garnished with micro herbs. - Loire White Asparagus and Clam Pepperata: A dish featuring early white asparagus with clams in a soup-like preparation, highlighting the bitterness of asparagus and the skillful use of pepper. - Tomato Taglierini: A simple yet exquisite dish showcasing strong umami flavor without relying on premium ingredients. - Anise Granita: A palate cleanser with a star anise flavor. - Brittany Suckling Lamb Cutlet: A tender and flavorful cutlet served with cabbage, mushrooms, and shiitake. - Red Apple Sfogliatina with White Truffle (+2000 yen): A tart made with thinly sliced apples and layered with white truffles, offering a delightful combination of flavors. - Petit Fours: A selection of 8 homemade treats, each deliciously crafted by the pastry chef.

I have been looking forward to Prisma's Tagliolini for a long time, and this time it was made with tomatoes. The noodles were truly delicious. The grilled shirako was cooked perfectly and had a texture that was both firm and melt-in-your-mouth. The dishes are always impressive and wonderful!

Before you know it, it's already the fourth time. The only Italian restaurant I've repeated more than three times is Icaro in Nakameguro. I can't think of any other place off the top of my head. This is the well-known restaurant "Prisma." Who cares about Michelin, it's annoying! This is what the eccentric genius chef proudly proclaims, but we were so impressed that we ended up here for our gourmet meeting in November, the second time this month. The course for this time included two bite-sized appetizers, white cod milt impadella and kikuyam potato crema with white truffle, Sado Island black fig and Basque pork prosciutto, grilled white squid with white polenta ragout, Mie prefecture saury affumicato, oyster aglio e olio and shallot sformato, Alba white truffle tagliolini, quail tortellini with matsutake mushrooms and kujo negi in broth, spiced granita, Niigata long-tailed duck roast with salsa paverrada, pippin and spumante foam, and dessert with post-dinner drinks. First, a bite-sized amuse-bouche, with a light and airy sable sandwiching a pate. I wish I could pack the chef's bite-sized amuse-bouche in a box and eat it while watching Netflix. The white cod milt impadella and kikuyam potato crema were sinfully delicious, with a very rich taste. This was all thanks to the white truffle playing a supporting role, lifting up the cod milt as the main ingredient. A dish where the chef's skill shines through. The fig and prosciutto, with the fig's sticky sweetness and the thin, transparent prosciutto, had a pleasing texture. I felt the sweet and salty rule in a light and refreshing way. The interesting dish of fresh squid and rich ragout. The squid was delicious, but the white polenta was equally impressive. Following the squid from before, this dish was also something I had eaten in the past. The moss-like feeling that reveals the chef's personality. I imagine the nerves felt when using a prep...

A popular restaurant with no available reservations. I was invited by a friend since he couldn't make it due to work. They mentioned not to be late without prior notice. The atmosphere of the restaurant was lovely, but the service, fish taste, and cost performance were not up to my standards. When trying to order, I was told I couldn't change the menu my friend had chosen in advance. The fish dish didn't suit my taste, but the server offered to adjust the portion for the next dish if I was full. The limited drink options surprised me, but they accommodated my request for a cappuccino. Despite the cold service, I learned a valuable lesson and thanked the server. I don't want to go back to a restaurant just to please the server. I also learned the importance of maintaining a good appearance in the dining area, as a server was scratching their bare foot under the table in plain view.

I booked a reservation at Prisma because I was tired from a wedding. I wasn't very hungry because I ate too much for lunch, but each dish was perfect and I was very satisfied. The tagliolini was the best! The Prisma beer was also delicious and I really liked it.笑

I was very satisfied with the 13-14 dishes that came out, and the variety of dishes was great! The surroundings of the restaurant were quiet with no traffic, and the view of the terrace and greenery created a wonderful atmosphere. The spacious interior was open and the four tables provided a luxurious space. Everything was delicious, and I could feel the chef's personality, seriousness, passion, and attentiveness. Although I wasn't overwhelmed with emotion, I am looking forward to the autumn menu! The prices were a bit high, but I was able to enjoy a special and extraordinary dining experience. Thank you very much.❤︎ - Assorted appetizers (prosciutto and fried bread, porcini mushroom tart, black truffle and cream cheese) - Green tomato soup - Burrata cheese foam with basil sorbet - Ishigaki clam aglio e olio with shallot sformato - Fukuoka white squid insalata - Edomae conger eel agrodolce - Homemade caviar tagliolini mare e monti - Beet ravioli with black truffle - Grappa and orange blossom granita - Ezo deer roast - Shine Muscat and Sambuca foam - Dessert (tiramisu) - Homemade bread and coffee

Favorite Italian restaurant, visited after about 2 years. Only 3 tables available, so couldn't make a reservation... Luckily, I was able to join a table of a senior colleague who regularly visits. Awarded 2 stars in the Michelin Guide Tokyo 2022, and received "The Tabelog Award 2022 Bronze". Stylish ambiance, spacious table layout, and a spacious open kitchen in the back. The atmosphere is fantastic and uplifting. The dishes we enjoyed included: - Assorted one-bite appetizers - Tomato jelly with burrata cheese foam and basil sorbet - Edo-style fried sand lance - Fukuoka white squid salad - Gifu Miyakawa natural ayu confit - Homemade caviar tagliolini - Black abalone risotto - Grappa and orange blossom granita For the main course, I chose the Brittany veal cutlet with watermelon and sambuca foam. For dessert, I chose the warm torte of Domori chocolate and Parmigiano from last time! After-dinner drink and petit fours were also delightful. The food was delicious, the sense of style was outstanding, and Chef Saito and Madam were too charming. I definitely want to visit again before the end of the year...!! Cost: 24,000 yen Rating: 5 out of 5 - Definitely want to revisit!

This was my first time here. Walking through the back streets of Omotesando, you'll find a stylish restaurant with an open kitchen. The seating is limited to 4 tables for 8 people, creating a relaxed atmosphere. There is only one set course available, with options like roasted lamb (additional 880 yen), veal cutlet, and roasted squab with salsa peverada. Each table must choose the same main dish, so we went with the roasted lamb as my partner preferred it. We started with beer and then let the staff choose the wine for us. Every dish was delicious, but the tagliolini, risotto, and the roasted lamb were particularly outstanding. The pasta and risotto were exceptional, showcasing the restaurant's Michelin 2-star Italian cuisine. The roasted lamb was moist, tender, and juicy, with carefully crafted side dishes. It was amazing! The food was excellent, thank you for the meal. We'll definitely be back soon!

The June edition of the gourmet meeting is the third time, beloved Prisma. This restaurant is so amazing that even I, who is exhausted from constantly trying to make reservations at difficult-to-book places, want to visit at least twice a year. This time, the gentleman in our group made the reservation for us. We arrived 15 minutes early for our 18:30 reservation, and thankfully, they let us in and seated us. We were seated by a window that was fully open, allowing a refreshing breeze to come in. It's lucky to sit by the window during this season. The menu for this time included: - Amuse-bouche: Burrata cheese foam with tomato jelly and basil sorbet, Hokkaido sea urchin and German white asparagus sformato, Eggplant and bell pepper terrine, Nagara River natural ayu confit, Homemade caviar and red wine sauce tagliolini, Asparagus risotto with Parmesan and basil, Grappa and orange blossom granita, Pyrenees milk-fed lamb roast (additional 880 yen), Brittany milk-fed veal cutlet, Land pigeon roast with salsa peverada (choose one from two options), Seasonal fruit dessert, Espresso, Coffee, Tea, Herbal tea. The amuse-bouche was a delightful start, with each item beautifully presented and bursting with flavor. The burrata cheese and tomato sorbet was a surprising and refreshing dish. The sea urchin and white asparagus sformato had a creamy and delicate texture. The eggplant and bell pepper terrine was a standout dish, with layers of perfectly cooked vegetables. The natural ayu confit with yellow king melon in salsa verde sauce was a flavorful combination. The special tagliolini was simple yet perfectly executed. The basil risotto had a nice al dente texture and a lovely basil flavor. The pigeon main course with salsa peverada sauce was rich and delicious. The seasonal fruit dessert was a refreshing end to the meal. We opted for additional desserts, each choosing two options. Overall, the meal was exceptional and each dish was expertly prepared and presented.