We thoroughly enjoyed the innovative young chefs' dishes which blended Italian with Japanese subtle tastes. We were not sure about spending our last night in Kyoto in an Italian restaurant but were blown away with the very well prepared dishes. Because the chef was trained in Italy and Japan, he prepared unique dishes from scratch. Unique dishes such as white balsamic vinegar balls made by the chef to enhance the dish or smoke filled dish. We certainly were rewarded for taking a chance for our last meal in Kyoto.
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