Nagahara takeshi

Irupurofumo

• Italian/French / Italian

What I recommend when you want to enjoy Italian in Meguro, is the shop stuck to the natural taste [Kanoviano]. Chef's specialty "Capperini with Shima prawns and crows" is an excellent dish. The refreshing acidity of fruit tomatoes, the sweetness of the Shima prawns, and the saltiness of the oats are an exquisite harmony.

Feb 08 2022

An Italian restaurant located in the annex of Hotel Gajoen Tokyo. We advocate "Naturalism Italian" that is particular about ingredients, and we can taste "only one Italian food" which valued the original taste of ingredients without using animal fats and oils such as butter and cream as much as possible. "Cold made cold" is an item that exhibits bold creativity. The saltiness of karasumi and the sour taste of tomatoes combine to make it very refreshing. Enjoy a memorable meal in a luxurious space.

Feb 08 2022

I still remember the excitement of cooking when I ate at Chef Uetake's youth [Vigo Rosso]. When ordering a la carte, it is a nice chef's shop that pays attention to things other than cooking, such as sharing the plate for two people and serving it.

Feb 08 2022