The visit after almost a year was for the white truffle course again, just like last year. It happened to be the first day. Last year's course was one of the most delicious experiences in my life, leaving an unforgettable impression. However, this time it was completely different. Especially in the first part. The concept this time is more focused on simplicity, with dishes like foie gras and sweet potato from last year no longer on the menu, and the fish × white truffle dish (which was the second dish last year) changed from yellowtail to flounder. Although it was mentioned that there are more dishes in the first part, I didn't notice it because of the simplicity. The pasta was not as hearty as last year, with the cappeletti floating in the broth of the guinea fowl that was served as the first dish last year now appearing with a larger portion. Last year, I was impressed by the deliciousness, cooking techniques, and combination of ingredients, but this time I was more impressed by the combination of ingredients and cooking techniques. The refreshing feeling in the second part remains the same. It was my first time trying tea pairing, and the tea was also good.

To the Italian sanctuary of Pellegrino. Whenever you come, this cozy house and Takahashi-san's supreme hospitality warm the heart. Each dish based on Takahashi-san's Parma local cuisine is fragrant. Extracting the umami of the wild-tasting Gitaro chicken for 24 hours, creating a rich broth. Combining the chopped flower zucchini and zucchini puree with fresh squid from Izumi, and further enhancing with basil pesto for a more vibrant flavor. The rich fragrance fills the restaurant, making everyone smile. The iconic second act of the ham theater. You can fully enjoy the ham, finished like a work of art that allows you to see through to the other side. The combination with the signature Torta Fritta is the pinnacle of gourmet experience, a sensory crossroads.

Part 1: "Broth" made by boiling a whole Gitaro chicken, Capelletti pasta with fresh squid and Botan shrimp from Awaji, handcrafted pasta with red sea urchin from Ehime, black abalone from Chiba's outer coast, and fillet of Chitaiwagyu beef from Yamagata. Part 2: A small dish is served again, with thin slices of fragrant ham cut using a manual ham slicer, including French pork ham "Jambon de Bayonne" aged 18 months and French black pig ham "Whirl de Bigorre" aged 36 months. Today's dessert is also included. In addition to the courses for Part 1 and Part 2, a non-alcoholic pairing (400cc) or half glass wine pairing (400cc) is included (one type for two dishes). You can also upgrade to a full Queen pairing (550cc~) for an additional ¥27,000 per dish, combining each dish with a more prestigious and wonderful wine.

I visited this restaurant, which Hoodie calls a sacred place, after easily booking online. We enjoyed a full pairing with plenty of wine, and the 4-hour course was shared at a good pace, making it a blissful time that passed in no time. Thank you for the delicious meal!

The food is very delicious, a perfect 10, but the appearance and taste are completely different. It looks beautiful and appetizing, but when you actually taste it, you will be surprised by the amazing flavor. The gap between appearance and taste brings astonishment and excitement. The true value of food lies in the taste and experience, not just in appearance.

Part 1: - Gitaro chicken boiled whole in "broth" - Napoli water buffalo mozzarella with Yoichi fava beans - Shimamaki peony shrimp with fennel - Aomori red abalone sauce with Kamo eggplant and basil - Handmade pasta with Uni from Kamaishi and tomato - Oita white sweetfish with various herb sprouts salad - Bulgaria foie gras with rhubarb - Matsunaga Wagyu beef fillet from Shimane with porcini Part 2: - Variations using a whole leg of Parma ham "Prosciutto di Parma" - Gelato The bill came to 60,000 yen per person! Thank you for the meal!

Pellegrino's food log 4.59 THE TABELOG AWARD 2023 GOLD Italian TOKYO Top 100 Restaurants 2023 This time, I finally visited Pellegrino, the holy land of Italian cuisine that continues to lead the forefront. Currently, they operate with two rotations for lunch and dinner, with only 6 seats available. They are open three days a week, making it a platinum ticket. I was lucky enough to be invited this time. The basic options are wine pairing or non-alcoholic pairing. You can upgrade to a special wine pairing for an additional 25,000 yen (tax included). Of course, I opted for the special full wine pairing. The course lasts for 4 hours and is divided into two parts. I am very excited to experience this amazing culinary stage. Course contents: - Wine pairing - Meal - Vouette et Sorbee Champagne: A mineral and dry champagne that has been uncorked before opening to allow it to breathe. - Gitaro Broth: A whole boiled Nagano chicken broth that has been simmered for over 24 hours, resulting in a deep and flavorful broth. - Montebuono 1993 Red Wine: A rich and slightly tannic wine with a mellow impression. - Tsushima Conger Eel: Roasted conger eel served with green asparagus and fruit tomato sauce. - Jakot 2007 Orange Wine: A wine with apricot nuances and a mild acidity. - White Asparagus: German white asparagus roasted and served with fresh asparagus and egg puree. - Vitovska 2010: A fruity and mineral white wine. - Me-Hikari Tempura: Ibaraki-grown Me-Hikari rice fried in Italian flour and served with herb salad and lemon sauce. - Alexandre Bain Sauvignon Blanc: A wine with flavors of lychee, pear, and peach. - Yura Purple Sea Urchin: Served with rye bread, basil, and Italian fermented butter. Overall, the experience was amazing, and each dish was a masterpiece that showcased the unique flavors of the ingredients.

I was invited after almost half a year, and it was a great visit. The Italian ham that is now banned from import seems to be running low in stock, so there was only one type of ham available. However, the dishes in the menu were quite satisfying. It had been a while, but I could feel the chef's dedication in the wonderful dishes. It seems that they are also focusing on activities abroad, making reservations harder to come by, which is a shame.

#bizmeshi #Pellegrino #Italian #energizing meal for business #bizmeshi2023 #gourmet #Osaka gourmet #want to connect with gourmet lovers #food porn #deliciousgram #want to connect with gourmet lovers #thank you for the meal #beer #want to connect with beer lovers #beer lover #sake #want to connect with sake lovers #sake lover #travel #want to connect with travel lovers #food #foodporn #foodstagram #foodie #instafood #beer #Osaka #fitness #travel

Part 1: The first course includes a whole boiled fighting cock, broad bean puree with mint-flavored sea bream, green pea sauce with striped prawns, artichoke with blowfish milt, hand-made ravioli with black truffle, watercress, ricotta, parmesan pasta, fresh tomatoes, basil, and beef fillet with white asparagus. Part 2: The second course features French Bigorre black pork leg ham "Jambon Sec" and Parma ham "Prosciutto di Parma." Today's dessert is not specified.

I had the pleasure of dining at the highly sought-after restaurant #Pellegrino in Japan. I was overwhelmed by the high-quality dishes that felt like a once-in-a-lifetime experience, and four hours flew by in an instant. The purple sea urchin, venison, and black truffle were particularly exquisite! The non-alcoholic pairing was also exceptional. The budget for both lunch and dinner is around 55,000 yen (as of January 2023).

Pellegrino-san, who had been longing for it for 5 years, received a special seat from OMAKASE. The time was exactly as promised, 4 hours. However, the chef personally took care of all the services, and the combination of entertainment and food in a unique space was amazing and moving. We also got to taste special Italian prosciutto. There were three types of prosciutto served in various ways. The ravioli made right in front of us and the chef's curiosity about food were truly impressive. It was delicious. Throughout the meal, the chef's smile never faded, and I could feel his kindness and dedication to his cooking. Thank you, Chef.

I had been checking OMAKASE since last year, wondering how to make a reservation. Finally, I was able to wait for the reservation opening time and despite being repeatedly blocked from accessing, I was able to get it! It was a very lucky visit on the first business day of the new year! Since my birthday was coming up, I debated between the full pairing and the half pairing, but this time I chose the half pairing! Throughout the meal, I enjoyed the gentle flavors and had the opportunity to hear Chef Takahashi's dedication and stories, making the 4-hour experience fly by in what felt like no time at all. The meal was divided into two parts, each dish filled with excitement and anticipation, and while the portions were ample, they never felt heavy. Visiting the restaurant on the first day of business in the new year made me feel like I was starting the year off on a lucky note. If I have the chance to visit again, I definitely want to try the full pairing! Thank you for a truly special experience!

Fortunately, I was able to enjoy a white truffle menu. Compared to last year, the ingredients have changed. Foie gras, Naruto sweet potatoes, and duck have been replaced with fish and shrimp dishes. Also, due to a long-standing import ban on Italian ham, there were fewer ham options. However, the dishes felt lighter compared to last year, which was delicious but slightly heavy. Nevertheless, the chef's skill in preparing top-quality ingredients at the highest level remains unchanged. I left the restaurant fully satisfied once again.

This year, I was able to visit the long-awaited white truffle course again. Everything was delicious as always. I was able to try the dish with Naruto sweet potatoes, foie gras, and honey topped with white truffles that I wanted to eat. It seemed like it wasn't available the weeks before and after, so I was lucky. The second part was especially delicious. I forgot to take pictures, but the prosciutto di Parma wrapped with pear and cheese, focaccia with salame ficiotto, and ciabatta with culatello nero were all incredibly delicious. I would love to visit again. - Order Details - ■ November-December Limited Course with White Truffles from Piedmont, Northern Italy, including Drink Pairing First Course: Thickly sliced flounder, Kishu bincho charcoal-grilled black Japanese sea bass, fennel salad, tomato, salsa verde Broth made by boiling a whole Hinai chicken, cappelletti, white truffles Seasonal Dish: White truffles, honey, foie gras, Naruto sweet potatoes, peony shrimp, artichoke, sun-dried tomatoes Handmade pasta, Nagoya Cochin egg, white truffles Selected Japanese beef fillet, radicchio One whole leg of Parma ham "Prosciutto di Parma" Toscano ground meat sausage wrapped with Tono No. 4 and Torta Fritta, pear, cheese "Salame Ficiotto" from Parma village Focaccia made with Inca's Awakening and Parma black pig ham "Cratellonero" homemade ciabatta with butter mixed with white truffles and thick slices of white truffles Today's dessert: Mont Blanc It was 75,000 yen.

First masterpiece: Toro Sawara, fresh flounder "Crud* Gitaro" whole chicken boiled out, Capelletti peony shrimp, artichoke, dried tomato white sweetfish, leek, salsa verde hand-cut pasta, selected Nagoya Cochin egg and wagyu fillet, Puntarelle. In addition to some courses, non-alcoholic pairing (400cc) or half glass wine pairing (400cc) included (1 type for 2 dishes). Parma ham leg and Tuscan coarse ground meat sausage "Lame Finocchiona", Parma black pig ham "Culatello Nero". Unfortunately, I forgot to take a photo of today's dessert signboard, so here is a photo from the daytime instead of the evening.