Reservation was made over the phone at 16:10 on a weekday Monday for 18:00. Surprisingly, the reservation was accepted. The restaurant offers a unique system where you can choose your preferred ingredients, the number of courses, and the cooking method. Upon arrival at the restaurant located a few minutes from Shijo Kawaramachi, I was seated at a table as there were no counter seats available. The meal started with a glass of champagne, which I changed to white wine after the beer. I opted for the 5-glass wine pairing option. The meal consisted of various courses where you could choose from a selection of appetizers, pasta, main course, and dessert. Each dish was beautifully presented and delicious. The total bill came out to around 27,000 yen. Overall, it was a satisfying and enjoyable dining experience.

I visited this restaurant again because last time I was impressed not only by the delicious food but also by the surprises in each dish and the overflowing creativity and ideas of the chef's course. [Location & Parking] Located in Gion, north of JRA Wins. [Date & Crowdedness] Sunday, made a reservation and arrived at 12:30 pm. [Food Experience] Chef's special course for 7,000 yen. - Cold pasta with Karasumi of Karasunoe shrimp. - Isaki, Panzanella with Gazpacho sauce in the middle. - Iga no Mochi pork, kale, Gorgonzola Mochi pork terrine with spring cabbage sauce linguine. - Conger eel, asparagus, chrysanthemum greens with Genovese sauce, asparagus, and pike conger. - Firefly squid, bamboo shoots, sansho flat pasta with firefly squid and flat mushrooms. - Wagyu beef, new onions, carbonara. - Amazon cacao, banana, espresso banana parfait with chocolate containing popping candy inside. Wonderful dishes that can only be enjoyed here. It's the best! [Time taken until the last dish was served] 1 hour and 45 minutes.

A restaurant located in Gion Shijo. The interior of the restaurant consists of tables only, with a calm atmosphere created by a color scheme of brown tones. The theme here is "bespoke" Italian, where the presentation of ingredients comes first. For the course, you get to choose from a variety of options: 6 out of many appetizers, 2 out of 5 pasta dishes, 2 out of 4 main courses, and 2 out of 6 desserts. It can be tough for those who have a hard time making decisions, but I personally enjoy having many choices to pick from. The appetizer cart is quite impressive, offering 4 pre-made finger foods and 2 selected premium ingredients. The premium ingredients include options with various cooking methods, adding to the selection process. I focused on seafood options for the finger foods and selected dishes with caviar, sea urchin, and other premium ingredients. Each dish was meticulously prepared, with the salmon confit and zucchini dish and the steamed abalone with zucchini sauce standing out as particularly delicious. The sommelier served me 3 glasses of high-quality French wine based on my preferences. The pasta dishes included capellini with fresh tomato and peach, as well as capellini with eggplant sauce, caviar, and red sea bream. The eggplant sauce was surprisingly flavorful, and the seared red sea bream added a unique touch to the dish. The main dishes were a delicious Kyoto pork cutlet and a roasted lamb. The pork cutlet was tender with a crispy coating and a well-balanced seasoning, while the lamb, seasoned simply with salt, had a slightly strong gamey flavor but good meat quality. For dessert, I enjoyed the chocolate gelato and the chestnut and coffee dessert, which are the restaurant's specialties. Overall, it was a delightful and delicious experience. I look forward to visiting again soon!

I sometimes go to French restaurants, even by myself. I don't really think about being alone. I feel comfortable. Italian restaurants have a stylish image. This particular restaurant is okay with solo reservations, but it has a selective atmosphere, almost like a members-only club. The food and wine were delicious. The dishes had a refreshing summer feel, perfect for the rainy season. The menu was simple, and the dishes were flavorful. The eggplant amuse-bouche was unique and delicious. The summer vegetable appetizer was fresh and enjoyable. The gazpacho with fried eel was a perfect match. The basil pasta was refreshing, and the warm pasta with abalone was rich and tasty. The deer main dish with chili pepper sauce was excellent. The gelato dessert was rich and satisfying. The wine selection was impressive, with French and Italian wines available. Overall, the food and wine were delicious, and the atmosphere was welcoming.

ristorante.t.v.b (Visit Date: June 14, 2023, around 12:00) Italian restaurant with the concept of "tailoring" according to the season. They use carefully selected ingredients from both domestic and overseas sources and cook them innovatively. Their hospitality is excellent, and everything is perfected. They tailor their dishes according to the season, making it a must-visit place for repeat customers! ✔️ Monthly course using seasonal seafood and local vegetables - see details below: - Flounder and eggplant with caviar appetizer - Octopus and summer vegetable cold dish - Conger eel and gazpacho fritter - Sweet shrimp and sea urchin basil pasta - Abalone cream pasta - Japanese deer and shishito pepper sauté - Amazon cacao and American cherry dessert All dishes are undeniably delicious. ✔️ Service and atmosphere of the restaurant - Located in a corner of the alley in Gion Shijo where many top restaurants gather. It is one of the few Italian restaurants in the area. The interior has two 4-person tables and one 6-person table. The ambiance is created with wooden tones and a dark, sophisticated atmosphere that is superb. It wasn't full on a weekday, but I imagine it would be packed on weekends.

Located about an 8-minute walk from Gion Shijo Station, this restaurant has been on my radar for a while due to rave reviews from acquaintances. I finally visited for a meeting with my colleagues. The interior is modern, with a great atmosphere and luxurious use of space. The lunch course was priced at 7000 yen and included dishes such as golden carrot with salmon roe, smoked bonito with daikon and winter vegetables, roasted mackerel with napa cabbage and squid ink, black-haired wagyu beef with Kyoto turnip, Japanese deer with taro and red wine, and hazelnut Amazon cocoa. The lunch course exceeded my expectations. The carrot mousse with salmon roe was delicious, the smoked bonito was flavorful with various types of daikon and vegetables, and the roasted mackerel had a gentle taste. The two pasta dishes were interesting, with one being cold capellini with tomato, squid, and sea urchin, and the other being fettuccine. The deer main dish was easy to eat with a light and flavorful lean meat. The dessert was stylish and visually appealing with hazelnuts in two layers. The service was excellent, and I left completely satisfied with the lunch. I couldn't enjoy wine due to work, so I look forward to trying it next time.

Located in a charming area with stone-paved streets in Gion, "Ristorantet.v.b" is an Italian restaurant housed in a renovated machiya, exuding a Kyoto vibe. The interior is incredibly stylish, modern, and unexpected from the exterior. With three table seats in the dining area and two private rooms, the layout seems very convenient. Chef Yuichiro Kamisaka gained experience at the "Kyoto Brighton Hotel" before heading to Italy. After honing his skills at renowned restaurants across Italy, he returned to become the chef at this restaurant. I visited for lunch and ordered a set menu with three glasses of wine. The meal cost 7,000 yen, and the wine set was 4,200 yen, which is quite reasonable. The first glass was Champagne, setting a generous tone. The subsequent wines paired perfectly with the dishes, showcasing the sommelier's excellent partnership with the chef. The meal started with a warm soup, followed by a ravioli stuffed with local ricotta cheese in a rich carrot soup. The flavors immediately captured the guests' taste buds. A dish centered around Kyoto turnips featured different preparations, such as raw or pickled, showcasing various flavors to enjoy. The focaccia was delicious, with a simple yet satisfying taste and a moist texture. The monkfish liver with Gorgonzola sauce was elegantly presented with purple daikon and sweet potatoes, creating a stylish dish. The capellini with winter yellowtail, Chinese cabbage, and prosciutto was a standout, with a refreshing and flavorful pasta dish. The second pasta dish featured thick noodles with plenty of blowfish, showcasing the wheat's natural flavor and the fish's richness. The main course was beef bolito, a stewed dish with a crispy seared surface, offering a delightful texture contrast. The rich beef flavor paired well with daikon and chrysanthemum greens, reminiscent of a refined oden dish. The dessert was inspired by a Bronx cocktail, featuring gin jelly and skillful use of mascarpone, ending the meal on a high note. A tea and herbal tea with sweets concluded the meal. Overall, the quality and value for money at 7,000 yen for such a meal were impressive. After several disappointing experiences at self-proclaimed Italian restaurants in Kyoto, this place restored my faith in Kyoto's Italian cuisine. I look forward to returning for dinner to experience the chef's customized dishes.

I visited the restaurant for the first time to celebrate my wife's birthday with a 7000 yen lunch course. The menu only had descriptions of the ingredients and appetizers, making it difficult to tell if it was Japanese cuisine. However, every dish was unique and delicious, and the wine pairing made the meal even more special. Each dish was superb, bringing out the best flavors of the ingredients with surprising cooking techniques. The cold capellini pasta was cooked perfectly al dente, and the fruit tomatoes were sweet and refreshing. The following tagliatelle with tender beef and light sauce was a burst of flavors. The finale of venison and three ways of preparing taro was flawless in taste, presentation, and plate design. The two types of bread, chapata and whole wheat baguette, were both delicious, but I couldn't resist getting a second serving of chapata. It's hard to pick the best dish as each one was unique and delicious. Thank you for the wonderful meal!

There was a restaurant located a short distance from Shijo Street, down Hanami-koji Street to the south. The interior, which was unexpected from the traditional townhouse exterior, was filled with various imaginative possibilities. The meal flowed in four courses - antipasti, pasta, main dish, and dessert - with a variety of ingredients available for each course, allowing for multiple orders a la carte. The excitement of "Is this for real?" was felt, but on the other hand, it was difficult to remember the menu as it was collected later on, especially as the alcohol started to flow. The banquet ended in this vicious cycle. I would definitely like to use this restaurant again personally - details to be shared in the next review. As this was used for entertaining guests, I do not have any photos of the dishes.

The restaurant allows customers to choose their ingredients and cooking methods for the day. However, the selection is limited to predetermined options for each ingredient. Customers can choose from a variety of options for appetizers, pasta, main dishes, and desserts. It can be challenging to decide as there are many choices available. It was disappointing to hear inconsistent explanations from different servers about the same dish, as it made it difficult to make a decision. The highlight of the experience was when the appetizer cart was brought to the table.

Located a 6-8 minute walk from Gion-Shijo Station, Italian Ristorante TVB is a clean and stylish Italian restaurant, perfect for a date. It was selected as one of the top 100 Italian restaurants in the West in 2021. They only offer course menus, making it a great choice for when you want to treat yourself to a special Italian meal. I ordered the popular lunch course this time. It started with a starter combining corn and burrata cheese, followed by a pseudo melon dish combining cucumber and prosciutto, a dish featuring conger eel prepared in two different ways, a pasta with a mild chili pepper flavor, and a pasta with ayu fish and edamame, finishing with roasted lamb. Each dish incorporated tomatoes, adding an interesting concept that evoked early summer. It was a satisfying lunch course that truly captured the essence of Kyoto-style Italian cuisine. I highly recommend visiting this restaurant. Thank you for the delicious meal!

The atmosphere was perfect for a date. The staff carefully explained each dish, and the food was unique and fresh, from the sea urchin my wife loves to the caviar and delicious meat. We even walked home instead of taking a taxi.笑笑

The 7,000 yen lunch course with 5 wine pairings plus a delicious dry sherry dessert wine came out to a total of 15,000 yen exactly. Following Taros in Shibuya and Ristorante Hiro in Umeda, this Italian restaurant in Gion was bustling with school trip students and young people in kimonos, creating a different world inside the shop. The appetizer with various vegetables and Isagi was particularly delicious, especially when paired with the rosé wine. The terrine dish with three types of cabbage was also outstanding. The pasta dish, with a sauce made from chrysanthemum greens instead of basil, was refreshing and brought out the flavor of the conger eel. The main course, made with 100% black-haired wagyu beef and three types of onions, was also delightful. The two hours flew by in no time.

Lunch course received on May 7, 2022 for ¥7,000 (tax included) at PRANZO. Stuzzichino: - Cannelloni - Focaccia Antipasto: - Isaki, Panzanella - Hot appetizer with sea bream, kale, and cherry shrimp Pasta lunga: - Conger eel, asparagus, chrysanthemum greens Pasta corta: - Firefly squid, bamboo shoots, wood sorrel Carne: - Iga pork, spring onions, carbonara Dolce: - Banana, Amazon cacao, coffee Mineral Water Sparkling (1 Person Price): - Sparkling mineral water for ¥800 (tax included) HILDON NATURAL MINERAL WATER

Due to GW, Gion was more crowded than ever before. Inside the restaurant, it was quiet and the atmosphere was nice, allowing us to enjoy our meal in peace. The dishes were all delicious and made with seasonal ingredients. It was truly delicious. I would like to visit again during a different season.

In Gion, Kyoto, where there are many traditional Japanese-style restaurants, there is a shop that stands with a Japanese-style atmosphere. The interior of the shop has a restaurant-like atmosphere with elements of Japanese culture, creating a calming space. The dishes use Kyoto vegetables and each dish is delicious, with flavors that are so amazing that you have never tasted before! The lunch course I had included two types of pasta, one with a rich vegetable sauce and another with turnips and white miso which was a perfect match. Both were innovative and incredibly delicious! While Italian cuisine often uses dairy products for creamy dishes, during my visit, many dishes used white miso instead, giving it a Kyoto-style creative Italian cuisine twist that was truly delicious. The bread, usually a side dish, was also carefully made with perfectly balanced saltiness. The main dishes and other courses were also very tasty, but the desserts were not only photogenic but also very delicious! A snowman made of white chocolate riding a snowboard down a mountain was beautifully presented and delightful to eat! I highly recommend this restaurant and can't wait to go back!

Unique and delicious, great service and location. It's a bit pricey at night, but offers amazing value for lunch. Highly recommended Italian restaurant! I made a reservation for 12 p.m. on a weekday. It's probably best to make a reservation as it seemed to be fully booked. They have private rooms and it seems suitable for business dinners as well. [What I ate] 2 types of pasta, main course, and a total of 7 dishes plus a choice of 1 drink for ¥5500. I made a reservation through "Ikyu" and visited. The dishes were beautifully presented and incredibly delicious. I was impressed (*´ω｀*) The dessert at the end had a large amount of whipped cream, which was a bit too milky for my taste, but it's just a matter of personal preference. It was so cute and well-crafted that I was still happy. I can't believe it was less than 6000 yen. It's really amazing!!!! The seating was spacious and comfortable, the service was excellent, I have nothing to complain about. If I had to mention one thing, it would be that despite being in an old townhouse (probably), the interior was modern and lacked the traditional charm. For those visiting Kyoto for the first time, it might feel a bit off. But that's just a minor point. I will definitely visit again! Thank you for the wonderful meal (*´ω｀*)

The town of Gion was quietly transitioning into autumn. The streets were very quiet, with occasional encounters with maiko adding charm to the picturesque town. Walking through the streets of Gion, feeling the refreshing breeze, you may come across a restaurant that looks like a renovated house. The interior is spacious with ample space between tables for focused conversations. The atmosphere is very pleasant. Ordered items (5000 yen course): - Biwamasu, celery, garam masala: The sweetness of the trout was very good, stimulating the appetite. - Cacciatore: A creatively rich dish that was interesting. - Saury, autumn vegetables: A colorful dish with a complex sauce that was wonderful. - Pacific saury, myoga, mikan: Although it is a long pasta, the saury liver sauce added an accent to the taste making it delicious. - Squid ink risotto: Similar to risotto, but the chewy texture was pleasant. Delicious. - Iga pork, pumpkin, gorgonzola: The pork's lean meat was slightly undercooked, which was disappointing considering the standout flavor of the side dishes. - Apple pie: Unlike typical apple pies, this one involves combining each ingredient in your mouth to create the apple pie, which was very interesting. Beverages: - Champagne (brought in) - Wine The dishes were playful and intriguing, but a bit more overall balance might be needed. The flavors seemed a bit scattered. Nevertheless, the lunch meal was cost-effective and delicious.

I went to lunch with my family. It was right in the middle of the Obon holiday, but due to the impact of the state of emergency, we were able to make a reservation the day before and the restaurant was only about half full. The entrance, typical of Gion, had the name of the restaurant in a modest manner. Inside, the space had a modern and calm atmosphere. The walls were adorned with brightly colored paintings in a Southern European style, fitting the impression of the 4th generation chef who trained in Puglia. The lunch course was very fulfilling and satisfying. The appetizer was Acqua Sale. It consisted of finely chopped striped jack sashimi with paprika croutons and mozzarella, topped with watermelon ice. A delightful appetizer for a hot summer day. Next was Caponata. The colorful summer vegetables such as tomatoes, okra, and squash were beautiful. Two types of red chili pepper sorbet were served, with a veil-like ponzu jelly on top. Then came the risotto. The sweet taste of Gold Rush corn paired perfectly with foie gras. The creamy balsamic vinegar was a nice touch. The first pasta dish was Capellini. It was orange in color, made with yellow tomatoes. It was unique. It was accompanied by peach and prosciutto San Daniele, with a refreshing mint flavor. The next pasta dish was Tagliatelle with zucchini sauce. The combination of crispy-skinned sweet red snapper, zucchini, and bottarga was fantastic. The main dish was Iga no Mochi pork and eggplant. It was topped with deep-fried moroheiya. Although it had ethnic spices, the refreshing lemon cream balanced the flavors. For dessert, there was Fig Red Wine Compote. Inside was a red wine jelly, and the cumin gave it a Middle Eastern flavor. The Gorgonzola ice cream served with it was delicious. I chose the grape juice from Nagano, Kusunoki Winery as my drink. It was quite rich. The bread included Focaccia and Baguette. The former was homemade, and the latter was specially baked by a famous bakery in Kyoto. The olive oil served with it had a mild flavor. Finally, I had an espresso. It came with a small baked good. The vivid colors of the dishes left a lasting impression. Perhaps it reflects the chef's feelings for Puglia. Some of the dishes had an ethnic touch, which may be a matter of personal preference. I liked it. It was my first visit, but overall, the taste and service were excellent.

On a special day, I had a wonderful lunch at a restaurant I discovered on the Ikyu website. Located in Gion's Ishibe Koji, the restaurant blends in with the surroundings and exudes a lovely atmosphere. The menu only provides hints about the ingredients, so it's a surprise what dishes will be served. I chose a drink to start and tried to guess the menu items while waiting in anticipation. The dishes were served slowly, starting with an Italian-style cup ramen dish with shrimp, karasumi, salami, and other ingredients. It was a refreshing and delicious cold dish, perfect for summer. The presentation was impressive, and each dish that followed was a delight. I enjoyed a total of 7 dishes, each one a unique and delightful surprise. The pace of the meal was perfect, allowing me to savor each dish. The cold appetizer featured raw and roasted eggplants with shiso jelly and foie gras powder, while the warm appetizer included fried conger eel, marinated zucchini, and summer vegetables in mallow sauce. The pasta dishes were also exceptional, with unique combinations of flavors. The main course was duck with chili sauce and green curry, and dessert was a refreshing mousse with kiwi, melon, and frozen fruit. The service was impeccable, and the atmosphere was relaxed and inviting. The meal was a true culinary experience, and I look forward to returning to this restaurant in the future.

It was a wonderful atmosphere at the lovely restaurant. The food, service, and ambiance were all fantastic. Every dish was delicious and appealing. The cold pasta with Genovese sauce was particularly delicious. The space, taste, and hospitality were all excellent. There was no hint of gaminess in the foie gras, the vibrant basil aroma and texture were delightful, and the wine selection was really good. Perfect for a special dinner. I will definitely visit again.

Hello! Today I went to the restaurant t.v.d, which has high ratings on Tabelog! The interior is a calming space and feels nice! The taste and decor were neither good nor bad, just average. However, considering the price, the menu had a good variety and I left feeling satisfied! Thank you very much!!