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The restaurant is helmed by Chef Yasuhiro Fujio, who moved to the UK to study at the age of 15 and was exposed to French cuisine while studying in Paris. While in France, he trained at Passage 53 in Paris and worked at Mirazur in southern France. He then returned to Japan and continued to hone his culinary skills while working as Sous Chef at Restaurant La Cime in Osaka. In 2016, he made the list of Gold Eggs (finalists) for RED U-35, a culinary competition for young chefs in Japan. He also became the first Japanese chef to win the S.Pellegrino Young Chef competition when he took the top prize at the third edition of the world young chef competition in 2018.

Chef Fujio offers French-inspired, innovative dishes with a delicate balance of Japanese and European flavors. The balance between Japanese and European influences varies depending on factors such as where the guest is from. The food menu mostly consists of typical French dishes but also includes French-looking dishes with Japanese flavors. With a sense of belonging to the whole motherland of Japan, the chef sources ingredients from all over the country, such as game fowl chicken from Hasugamine Farm in Ayabe and butterfish and cutlassfish from Ise and Akashi. He also takes advantage of the restaurant’s location to obtain Kyoto vegetables, such as Kamo eggplant and Shogoin radish. However, all meals end with cheese.

The wine list offers a great selection of French and Italian wines (at a ratio of 8:2), including natural and classic wines, and several wines by the glass to pair with dishes. The restaurant also offers Japanese sake, including IWA created by Richard Geoffroy, the cellar master of Dom Pérignon, as well as non-alcoholic options that will pair well with dishes, such as homemade plum juice and black tea-based kelp tea.

Converted from the Italian Consul General’s residence, the restaurant boasts a Japanese-style interior with European elements, such as Italian plastered walls, to represent the image of Japan in the minds of foreigners. About half of the tableware collection consists of European antiques dating back to the 18th-19th century. The spacious dining room, originally a main reception room, is furnished with a two-person table, a four-person table, and an eight-person table as well as partition walls to create a semi-private atmosphere. In addition, guests can dine on the large terrace on sunny days. Combined, these attributes make the restaurant a perfect place for date nights, anniversary celebrations, and intimate dinners, while Chef Fujio’s dishes alone make a trip to Kyoto worthwhile.

* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

Access
6 min. walk from Exit 3 of Kitaoji Station on the Subway Karasuma Line