A Culinary Journey Through Italy at Le Pristine Restaurant Tokyo
Le Pristine Restaurant Tokyo continues its popular Italian Regions series with a third chapter celebrating the Southern Italian regions of Puglia, Sardinia and Sicily. Reimagined by Michelin-starred Chef Sergio Herman, the menu draws inspiration from each region’s distinctive culinary traditions. This includes Puglia’s rustic wheat- and olive-based cuisine, Sardinia’s seafood and pastoral heritage, and Sicily’s vibrant flavors of citrus and seafood.
The journey begins with chilled Sanriku Mussels paired with an exclusive Champagne, personally curated by Herman. Next, the Tottori Watermelon Tartare combines juicy watermelon with savory olives and capers, reflecting the rustic yet bold character of Puglia. That is followed by the Kochi Tomato Egg Custard, which adapts the traditional Italian sformato using the precise technique of Japanese chawanmushi.
The course continues with Tachiuo Beltfish, featuring seasonal fish complemented by the savory depth of bottarga and green olives. The signature dish is Sergio’s Orecchiette, which honors the tradition of hand-shaped pasta, pairing coastal shellfish with sweet langoustine. For the main course, Domestic Akaushi Wagyu is complemented by a rosemary and beurre noisette jus, evoking the rustic flavors of Sardinia.
To conclude, Peach Melba “Le Pristine” pairs the juicy sweetness of Akatsuki peaches with raspberry and vanilla, while subtle accents of olive oil and kinome create an elegant dialogue between Southern Italian and Japanese culinary sensibilities. The menu is complemented by a wine pairing curated by award-winning Executive Sommelier Satoru Mori, featuring selections from Southern Italy and beyond.
