［Vena (Nakagyo-ku, Kyoto City, Kyoto Prefecture) was created by Chef Hayakawa, who trained at Il Ghiottone for more than 10 years, and sommelier Ikemoto. The restaurant offers Italian cuisine using seasonal ingredients imported from all over Japan. The restaurant has over 1,200 bottles of Italian wine to enjoy pairing with the cuisine. Let them know your preferences and find your favorite wine.

The course menu features a variety of dishes that are prepared with meticulous care and ingenuity. The pasta noodles are handmade with a little more or less water to give them a firm texture. Enjoy the exquisite dishes created by the talented chef in a space with a Scandinavian taste where the light tone is subdued.

Selected in the restaurant competition "Asia's 50 Best Restaurants in 2024," Cenci (Sakyo-ku, Kyoto City, Kyoto Prefecture) is a restaurant that is attracting worldwide attention. Chef Sakamoto's goal is to create Italian cuisine that takes into consideration social aspects. He is working to provide a place where people can understand and communicate about the environment and society by selecting ingredients with an awareness of sustainability, including the use of beef produced in Japan for the main course.

The dinner course includes 8 dishes and 3 desserts, for a total of 11 dishes, all of which bring out the best of the ingredients. The menu is designed to draw attention to the ingredients, so the ingredients are written on the course menu instead of the names of the dishes. Enjoy the delicious dishes in the stylish and cozy restaurant with the menu in hand. In addition to wines, the restaurant offers a wide variety of teas, so ask the staff what kind of drink would go best with your meal.

RADICE (Nakagyo-ku, Kyoto City, Kyoto Prefecture), with its gray-based Japanese atmosphere, is a restaurant where you can enjoy creative Italian cuisine in a modern atmosphere filled with dried flowers and a woody interior. Enjoy a relaxing time in the comfortable space with a sense of openness created by the atrium.

The dinner course features about 10 dishes that use a variety of seasonal ingredients. The dishes are based on the ingredients and cooking methods used in Japanese cuisine, with a dash of Italian essence, and are dishes that are hard to find at other restaurants. If you are able to sit at the counter, you will want to take note of Chef Nemoto's knife work and the delicate way in which he arranges the dishes.

At Rokuso (Kamigyo-ku, Kyoto City, Kyoto Prefecture), diners can enjoy creative Italian cuisine that expresses the grandeur of nature at a counter made of a single piece of Yoshino cedar. The restaurant's nostalgic interior is inspired by the mountainous Hanaseki area where Chef Nagatani was born and raised. Enjoy a moment of peace and relaxation with the sound of a murmuring river in your ears.

For dinner, diners can choose from three different courses. The ¥22,550 evening course features 11 dishes, including appetizers, pasta, fish, and Japanese black beef, all beautifully presented in Japanese vessels. The chef's specialties, including homemade pasta that has been carefully prepared to give it the best texture, are all served in a Japanese style for your enjoyment. The menu changes monthly, and the chef carefully considers the ingredients of each season.

il cipresso Gion (Higashiyama-ku, Kyoto City, Kyoto Prefecture) welcomes customers in a corner of Gion. Private rooms are available on the first and second floors, and those seeking a more private experience should check availability.

The lineup of the evening's omakase course meal includes a fine filet of meat decorated with colorful vegetables and herbs and an appetizer starring seasonal vegetables, a brilliant culinary encounter awaits you. Look forward to a beautiful dessert at the end of the course, which is like a work of art, made with fruits and flowers.