Near Heian Shrine. Finally tried the Italian restaurant, Chenci, for dinner. The interior has a warm atmosphere with beige and wooden brown tones. Started with a gentle herbal tea to relax and prepare. Amuse-bouche: aged prosciutto with fig, ricotta cheese, and crispy pastry. Butternut squash soup with crab meat, a luxurious taste. Torched mackerel with okra, tomato broth, and crispy bread. Peanut, lemongrass, and coconut-flavored soup with peanuts and bean sprouts. Den-suke eel with crispy potatoes and a hint of jalapeno. Moist eggplant with lotus root, chickpea paste, and hummus-like texture. The meat main dish was shichitani duck with banana, lotus root, and crispy ayu bone senbei used in pasta. Tariolini with watercress and small ayu. Balanced seasoning with a slight bitterness from the ayu. First dessert: Amazon cacao sauce with cassis gelato and fig. Not too sweet, a mature taste. Plum and pink grapefruit jelly for a refreshing finish. Pear and yogurt sherbet, followed by cappuccino and fried pasta snacks. Each dish showcased the ingredients well with natural and balanced combinations. Delicious food, great ambiance, overall very satisfying experience.

Finally, my long-awaited visit came true. The menu here only lists ingredients, so the staff told me to "imagine what kind of dishes will come out" while I waited. As a novice, I tried to imagine various things. When the head chef came to greet us, my expectations soared. I initially thought it would be Italian, but it turned out to have an ethnic feel that I couldn't have imagined. What left a strong impression was how all the staff were friendly, willing to help, and attentive. They served the dishes at the right timing, cleared the plates, and even accommodated additional drink orders promptly. It was a truly memorable experience. Thank you for the wonderful meal.

I visited the restaurant after 5 years, and I only remembered the delicious Pershu I had last time. This time, I had the evening course, which was filled with herbs and spices that added acidity, bitterness, and refreshing aromas to each dish. The restaurant doesn't rely on expensive ingredients but still manages to create truly delicious dishes. They value their ingredients, and their cuisine stands out from typical Kyoto Italian restaurants, offering dishes that can only be enjoyed at Cenci.

The entrance area of the Italian restaurant Cenci in Kyoto is fantastic. You pass through a dome to enter the store, which looks like a traditional townhouse from the outside but has a unique and stylish interior. The atmosphere and service are excellent, with a mix of formality and a homey feel. The food was delicious in all aspects. We had a private room and enjoyed the tasty dishes. Thank you for the wonderful meal. I will definitely visit again. The bill came out to 32,000 yen for one person, including a bottle of wine, 10 craft beers, and several glasses of wine.

I had been looking forward to this restaurant recommendation from someone living in Kyoto. The entrance felt narrow, but once inside, the restaurant was spacious with greenery, creating a lovely atmosphere. The chef always comes to greet you personally, and he is handsome and cool. Every dish was delicious, and the staff was kind. This is definitely a restaurant I want to visit again in a different season.

I have always wanted to go to this restaurant, and I was brought here for my birthday! The atmosphere of the restaurant is very calming with high ceilings, and everyone seemed to be enjoying their meals. It wasn't too quiet to have a conversation comfortably. The food was all amazing. The bread was so delicious that I ended up having seconds. I will definitely go back again! Thank you for the wonderful meal!

I made a reservation one month ago and it was hard to get a reservation. The atmosphere of the restaurant is amazing and the service is very polite, which impressed me. Each dish is carefully crafted Italian cuisine. This is the first time I've had Italian food with such attention to detail. It's delicious!! I've been looking forward to this for a month, and it exceeded my expectations. I will definitely go back.

It was my first visit in about half a year. Last time, I visited for lunch, but this time it was for dinner. The restaurant was bustling with almost all tables and counter seats filled early on. It seemed that many people were dining from 6 pm onwards that day. The reservations seemed to be full every day, and I could sense that there were more staff compared to before, making the atmosphere busier. When we sat down, the chef came to greet us. The service in this aspect was still impeccable. The meal started with a precious dish of Persillé. The texture of the ultra-thin prosciutto was exquisite, and I was surprised by the young corn served alongside. It had a rich umami and sweetness, which paired well with the Persillé's flavor, and the addition of acidity in the corn's silk made it surprisingly delicious. This kind of creativity is truly impressive. The following dishes also had Asian influences and a good amount of acidity, which I thought might be due to the collaboration trend and the current season. We opted for the wine pairing for drinks. Previously, the pairing included Japanese wines and New World wines, but this time it was mostly a Vinho Otaku festival. Rare wines, including magnum bottles and ones I had never seen before, were served one after another. If this restaurant were nearby, I would definitely want to visit it regularly.

My friend recommended Cenci, so I visited for the first time. The Pershw dessert I tried for the first time melted in my mouth and was delicious. The pasta with Hokkaido scallops was impressive with its good compatibility with basil. Adding the Kamo eggplant and sea urchin risotto for an extra charge was a great decision as it was delicious. On this day, my friend ordered a small portion, so they increased my portion accordingly, and I left feeling full.

The balance of various aspects such as decor, service, and pricing, in addition to the cuisine, was all well combined to create a good balance. Thank you for reading until the end. Please consider saving, liking, and following. This post is a reprint of a blog article. You can find more photos and information on Hiroshima gourmet at the original blog. [Link to original blog provided]

This is my fourth visit. There are limited places where you can eat Mr. Tada's Persian cuisine, so it is also a pleasure when I visit Chench. The use of spices and herbs is very skillful, so this time, the refreshing and punchy deliciousness that matched the current season was wonderful! I always get to enjoy meeting wonderful dishes!

First, I sat down and admired the tableware and cutlery. The service from the staff was impressive, especially their fluency in English. The restaurant had an international atmosphere, with many foreign tourists dining there. Each dish was meticulously prepared with great attention to detail. The staff explained the dishes in great detail, which was enjoyable. Today was the last day for the spring menu, featuring dishes with bamboo shoots and wild vegetables. It was a nice change to enjoy such high-quality food once in a while.

Thank you to all the Itsumen members for visiting "cenci" together. Tonight, there are many foreign tourists, perhaps due to "cenci" being ranked No. 32 in Asia's 50 Best Restaurants 2023. We started with a herbal tea made from 7 types of herbs, which was refreshing and cleansing. We paired it with Chartogne Taillet/Cuvee Sainte Anne Brut. Next, we enjoyed various course dishes with wine pairings. The aged Persille "BON DA BON" by Tada-san was delicate and flavorful, paired with a potato galette with ricotta cheese and sprouts. The avocado, cherry salmon, mint, coriander, and tapenade salad was a delightful combination of flavors. The whole wheat focaccia was deeply flavorful. The dish with bamboo shoots, clams, young ayu fish, tofu, and tomato was a harmonious blend of ingredients. The vegan dish with seaweed, mountain vegetables, and citrus was refreshing and full of flavor. The dish with cabbage, Ryusendo black pork, black garlic, and almonds was rich and unique. The dessert with ripe plum, red shiso, summer tangerine, and bergamot was a refreshing end to the meal. The white asparagus, cherry shrimp, Margao, and tagliolini dish was flavorful and satisfying. The dish with seaweed, Carnaroli rice, and mushroom koji was made with care and attention to detail. Overall, the experience at "cenci" was delightful and satisfying.

I was invited by a friend to visit this restaurant for the first time, located near Heian Shrine. The entrance was calm, and upon entering the restaurant, we descended a staircase to a semi-basement area with a high ceiling that gave a sense of openness. The interior had a tranquil ambiance with impressive decor and lighting, reminiscent of a nice restaurant in Disney World. Chenchi-san has been selected as the only restaurant from Kyoto for Asia's Best Restaurants 2023. The owner chef, Ken Sakamoto, who went on a journey to search for Amazon ingredients with the famous LA CASA DI Tetsuo Ota chef, was very passionate about Amazon cacao. The service provided by the sommelier and staff was excellent, with clear explanations about the food and wine. The dishes were creative and not heavy, emphasizing the quality of the ingredients. They were beautifully presented with rich colors and flavors enhanced by spices and herbs. The Pershoo aged for 24 months by Tada-san was exceptional, comparable to the cheese from Yoshida Ranch. The risotto topped with Chef's homemade matsutake mushroom koji was delicious and versatile. Both pasta dishes were delicious and I wished for larger portions. The Amazon cacao had a fragrant and robust taste, making it a standout. This restaurant alone is worth a visit to Kyoto. The menu for the day included herb tea, BON DABON's 24-month aged Pershoo cheese, fried pasta, seaweed, mountain vegetables, scallop grilled with citrus, Rodev olive oil, matsutake mushroom koji and bamboo shoot risotto, Carnaroli rice, black pork shoulder loin from Ryusendo, cabbage, fermented white cabbage, black garlic almond paste, Okinawa pepper, Toyama firefly squid, Nagano wandering garlic, tomato spaghetti, white asparagus, sakura shrimp, Margao (Taiwan pepper: lemongrass scent) tagliolini, ripe plum jelly, red perilla jelly, summer tangerine, bergamot, Amazon cacao, mugwort ice cream, strawberry, lime dried powder, espresso, and Chenchi pasta tempura. I am grateful for the send-off received at the end of the meal. It was mentioned that only the chef and Ota-san from the Amazon trip did not suffer from stomach issues.

I haven't been to an Italian restaurant in a while, so I started to miss it. I checked a reservation site the night before and surprisingly found availability, so I decided to come. It's been a few years. It seems like they have become more innovative than before?

This day was a special event to celebrate the graduation of the long-serving sous chef, featuring Chenchi's super pasta 6 types and the unique Pershwu from BON DABON, the only Parma ham artisan in Japan. It was a special occasion where unexpectedly, Tada-san himself thinly sliced the ham for us to enjoy. The wine was also top-notch! I traveled from Fukuoka to Kyoto by Shinkansen for a day trip after a long time!

Today I was able to enjoy Tada-san's ham! I think I ate a total of 3 plates, so I am very satisfied. I also had delicious orange wine. The staff was very kind, and I had a truly enjoyable afternoon. I look forward to visiting this restaurant for dinner and indulging in the full course menu.

Today's lunch was at Cenci. It was a collaboration lunch with a young chef and a vinegar sommelier. It was a rare experience to work with a young chef, so I was excited. We had a tea pairing with the following courses: - Pershwu - New onion and chicken wing soup Margao - Whole wheat with dried fish, mountain vegetables, and green perilla - Light beans with firefly squid and kumquat - Cabbage with natural sea bream, clams, and takanard - Bamboo shoots with Totoriko pork (a rare breed of pork) - Homemade natto - Rice with hojicha tea and celery salad - Amazon cacao with strawberry and mint - Lemon with lotus Both of them being in their 20s, I was amazed at how well they executed the dishes. I enjoy refreshing and detoxifying meals, so this healthy course was perfect for me. I look forward to trying the chef's course again in the future. Thank you for the wonderful meal!

Everything was fantastic. Each dish was filled with "thoughts" and had a deep flavor. The restaurant may seem hard to find at first, but once you step inside, it feels like entering a whole new world. It's like stepping into a dream world. I would love to revisit this restaurant as a reward to myself.

On my first visit, I was amazed by the interior of the restaurant, which was unlike anything I had seen in Tokyo. I was captivated even before tasting the food. Although I had expected "Innovative Italian," it was not that simple. The dishes, which showed care for the ingredients and a sense of harmony, felt almost like Japanese cuisine. Eating such wonderful food made me feel happy.