RINASCIMENTO

Name: RINASCIMENTO
Address: Meguro City, Shimomeguro, 2 Chome−23−2 エストラルゴ目黒 1F, Tokyo

RINASCIMENTO MENU

★ 4.5 (223) $$$Pricey 📍 Meguro City, Shimomeguro, 2 Chome−23−2 エストラルゴ目黒 1F

Seasonal Course

"Specialty" Insalatissima RINASCIMENTO (Assorted 30 Appetizers)

"スペシャリテ" インサラティッシマ・リナシメント (30種前菜盛合せ)

Specialty

This is our signature menu, a plate featuring 30 different appetizers served in small portions. It generously uses seasonal ingredients and is a colorful dish that is a feast for the eyes. Please enjoy the differences in taste of each item.

Autumn Eggplant, Fruit Tomato, Two Sauces

秋茄子フルーツトマト 2種ソース

Pasta

A pasta dish using autumn eggplant and sweet fruit tomatoes. Two types of sauce are combined to bring out the umami of the ingredients. This dish allows you to enjoy the flavors of the season.

Kyoto Pork "Fillet" Charcoal-grilled

京都ポーク ”フィレ” 炭火焼き

Main dish Parmigiano, Kampot Green Peppercorns, Apple Pickles *Main dishes can be changed for an additional charge. *Changes must be applied to the entire table.

A main dish of charcoal-grilled, fragrant Kyoto pork fillet, known for its fine texture. The richness of Parmigiano cheese and the refreshing spiciness of Kampot pepper provide a delightful accent. Please enjoy it with the accompanying apple pickles.

¥1,000~ ≈ $6.00

Japanese Chestnut Baked Terrine with Mascarpone Cream

和栗焼きテリーヌマスカルポーネクリーム添え

Dessert

A baked terrine that concentrates the flavor of Japanese chestnuts. It is served with a rich and smooth mascarpone cream. The sweetness of the autumn chestnut and the richness of the cream are exquisitely matched.

After-meal drinks

食後のお飲み物

After-meal drinks served at the end of the course.

Classic Course

"Specialty" Insalatissima RINASCIMENTO (Full Version)

"スペシャリテ" インサラティッシマ・リナシメント (フルバージョン)

Specialty

This is the full version of our signature assorted appetizers. It features bite-sized appetizers made with a wide variety of ingredients and cooking methods. A luxurious dish that allows you to enjoy both beautiful presentation and diverse flavors at once.

Omi Duck Simmered in White Wine Sauce with Fresh Mushrooms

近江鴨白ワイン煮込みソースフレッシュマッシュルーム

Pasta

A pasta dish featuring flavorful Omi duck. The duck is simmered in white wine and finished with a sauce that concentrates its umami. Fresh mushrooms add a textural accent.

Chihomaru Ship-Freshly Nerve-Treated Tilefish Matsukasa-yaki, Olives, Dried Tomatoes, Acqua Pazza Style

千弘丸船上神経〆甘鯛松笠焼きオリーブドライトマトアックアパッツァ仕立て

Fish dish

This is "Matsukasa-yaki," where the scales of fresh tilefish are crisped to perfection. We use exceptionally fresh fish that has been nerve-treated on board. Enjoyed with olives and dried tomatoes in an acqua pazza style, rich with the flavor of seafood.

Matsusaka Beef "Rump" Charcoal-grilled with Parmigiano, Kampot Raw Peppercorns, and Apple Pickles

松阪牛 ”ランプ” 炭火焼きパルミジャーノカンポット生粒胡椒林檎ピクルス

Main dish

Charcoal-grilled rump of Matsusaka beef, one of Japan's leading wagyu brands (lean meat from the waist to the hip). It has a strong umami flavor and the aroma of charcoal grilling whets the appetite. Condiments such as Parmigiano and raw pepper enhance the meat's flavor.

Japanese Chestnut Baked Terrine with Mascarpone Cream

和栗焼きテリーヌマスカルポーネクリーム添え

Dessert

A rich terrine dessert made with Japanese chestnuts. Enjoy an even richer flavor by pairing it with smooth mascarpone cream.

After-meal drinks

食後のお飲み物

Drinks served at the end of your meal.

Special Course

"Specialty" Insalatissima RINASCIMENTO (Assorted 30 Appetizers)

"スペシャリテ" インサラティッシマ・リナシメント (30種前菜盛合せ)

Specialty ~Part 1~ 1. "Spring" Risotto Croquette with Wagyu Ragout and New Onion 2. "Spring" White Asparagus 3. "Spring" Sakura Shrimp, Potato, Tarragon 4. "Spring" Takano Farm Broad Beans with Pecorino Cheese 5. Sugisyo Suisan Aori Squid with Lemon Peel 6. Bonito with Chives Mayonnaise and Ginger 7. Ezo Abalone with Homemade Mayonnaise 8. Caviar Pie 9. Italian-style Omelet with Lily Bulb 10. Shirasu Fritters with Broccoli and Sansho Pepper 11. Burrata Cheese with Basil Oil 12. "Sustainable Meat" Aged Cow Canape 13. Senju Onion Confit with Couscous 14. Kyoto Umaiya Mallard Duck with Blueberry 15. Refreshing Finish! Campari Grapefruit Jelly ~Part 2~ 16. Botan Shrimp Tartare with Herbs 17. Spanish Mackerel with Salsa Verde and Pink Peppercorns 18. "Sustainable Fish" Hime Tuna ♡ Red Heart Daikon 19. Scallops with Beurre Blanc 20. Fruit Tomato with Tuna Powder and Capers 21. Kawamata Shamo Chicken Gizzard with Grain Mustard 22. Hibarimura Maitake Mushroom with Caesar Dressing 23. Aomori Shamo Rock Chicken with Herb Breadcrumbs 24. Lotus Root with Black Truffle Cheese 25. Fukutome Komakiba Kofuku Pork with Spicy Tomato Sauce 26. Golden Carrot Rapé with Cumin 27. Bronte Pistachio with Round Liver 28. Kuroge Wagyu Beef Roast Beef with Green Pepper 29. Pumpkin with Gorgonzola Aroma 30. Honey Ricotta Cream with Espresso

A signature dish beautifully arranged with 30 different small appetizers on one plate. You can enjoy a variety of tastes and textures, including seasonal ingredients, seafood, meat, and vegetables, in small portions. Please savor the story of flavors that unfolds from the first part to the second.

Kagoshima Kurobuta Pork Ragout, Takenoko (Bamboo Shoot), White Wine, Light Cream Sauce, Sansho Pepper

『宮崎』霧島黒豚ラグー白子筍白ワイン軽いクリームソース山胡椒

Pasta

A pasta dish with a ragu sauce made from simmered Kirishima Kurobuta pork from Miyazaki Prefecture. It is paired with seasonal Takenoko (bamboo shoots) and finished with a light white wine-based cream sauce. The piquant flavor of sansho pepper adds a nice accent.

Sugisyo Suisan Tilefish Matsukasa-yaki with Smoked Speck Ham, Spring Cabbage, and Saffron Aroma

『すぎ省水産』甘鯛松笠焼き燻製生ハム"スペック" 春キャベツサフラン香り

Fish dish

This is Matsukasa-yaki, where tilefish scales are crisped to perfection. It is paired with smoked raw ham 'Speck' and sweet spring cabbage, finished with the fragrant aroma of saffron. Enjoy the texture of the fish and the harmony of the ingredients.

Yamagata Beef, Charcoal-grilled with Chutney

『山形』山形牛炭火焼きチャツネ添え

Main dish

A main dish of carefully selected Yamagata beef, grilled over charcoal. The far-infrared effect of the charcoal locks in the meat's juices. Enjoy the changing flavors with the accompanying fruity and spicy chutney.

Ohm Milk Industry Cream Cheese Terrine with Cocoa Crumble, Griotte Sauce, and Chartreuse

『オーム乳業』クリームチーズテリーヌカカオクランブルグリオットソースシャルトリューズ

Dessert

A terrine made with high-quality cream cheese from Ohm Milk Industry. Crispy cocoa crumble, tart griotte (cherry) sauce, and the aroma of Chartreuse herbal liqueur create an adult dessert.

After-meal drinks

食後のお飲み物

After-meal drinks to savor the lingering taste of the course.

End of menu

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