Regalo レガロ(代々木公園)

The 2017 Tokyo Michelin guide was published just two weeks ago with relatively minimal fanfare, few, if any, surprises, and no new 3-starred restaurants.  There were, however, several new one-star establishments, and Regalo, just outside of Sangubashi Station in the always-fashionable Yoyogi Koen area, is one of them.  Actually, Regalo was featured in last year’s Bib Gourmand section, a collection of restaurants of both quality and affordability, but not quite warranting the coveted star.  In the new red guide, Regalo has been promoted to one-star status, and it’s with good reason.  Regalo offers top-notch Italian cuisine that relies heavily on seasonal Japanese ingredients.  The result is a fusion cuisine that works well for a reasonable price.

It’s a fairly casual affair with pop music on the speakers, a counter/bar area facing the open kitchen, and enough seats set spaciously apart to fit around 30 people.  The staff is personable, the atmosphere is welcoming, and nothing feels stuffy or pretentious.

It’s also very affordable.  There is an a la carte menu, but I recommend putting yourself in the chef’s hands with any of the 3 course menus.  Even the most expensive menu only costs a mere 8000 yen, inclusive of tax and service charge.  One interesting point is that even in the course menu, you are given an a la carte choice for both dessert and after-dinner drink.  If you don’t have a sweet tooth, you can choose to drink your dessert as we did (see below).  Wine pairings are available as well for 3000, 4000, or 5000 yen (essentially 1000 yen per glass). Indeed Regalo is friendly on the wallet, and very delicious.

Let’s eat Regalo!

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Amuse Bouche- fried fugu served over a yurine (lily bulb) puree. The fugu (poisonous pufferfish) is prepared two ways- the regular meat and the minced skin.

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Hokkaido codfish shirako (smelt) wrapped in kadaif over an Italian herb sauce.  The best fish sperm I’ve ever tasted!

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The breadbasket- parmesan focaccia, onion focaccia, ciabatta, and milk bread.

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Spaghetti with handmade karasumi (bottarga).

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Orechiette over a whole oyster in a spicy tomato sauce.

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Higedara (armored cusk fish) meuniere served over a spinach puree with spinach.

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Charcoal-grilled Hokkaido beef with grilled radicchio and a salsa verde.  Divine!

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While the desserts sounded delicious, we opted for dessert cocktails.  On the right is kaki (apricot) amaretto and on the left is one of the best drinks ever- gorgonzola-infused Okuhida vodka.  Had never heard of cheese in a drink, but this was creamy, refreshing, and absolutely amazing.

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After-dinner drink- who needs coffee when you have herb and berry-infused grappa? Ok, I was drunk by this point.  Midori opted for the herb tea.

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Petit fours to finish.  Buono!