![Pio Pico Motoi Gyoza](https://www.leafkyoto.net/leaf/wp-content/uploads/2024/07/240712-acehotel-1-300x200.jpg)
This is the first restaurant in the Kansai region to be opened by Shinji Harada, owner chef of Ristorante Aroma Fresca Ginza in Ginza, Tokyo. Using ingredients imported from Kyoto and other parts of Japan, the restaurant offers dishes that bring out the best in aroma and flavor. We communicate with Chef Harada on a daily basis to reflect his sensibility of the moment in the course of the day. The restaurant's "synchronization" of tradition and sophistication, the way of thinking about cuisine in Tokyo and Kyoto, can be fully enjoyed at lunch as well.
Spaghetti with meat sauce, an example of the 10,285 yen lunch course. This dish is made with the flavor of Kinka Pork raised at Hirata Farm in Yamagata Prefecture, while being lightly seasoned.
Roasted Kyoto Duck. Charcoal-grilled Kyoto duck served with black garlic and sherry vinegar sauce.
Over 600 interviews per year! An order site carefully selected by the editors who knows Kyoto and Shiga.
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