Best Italian in Japan(page 35)

Year-End and New Year Party Plans Now Available for Reservations! From December 1, 2016 to February 28, 2017

We have available seats on Wednesday, August 26! Feel free to inquire about various banquets and celebrations for special occasions!

Alternative Creative Italian Cuisine

Open on Sunday, August 23rd at 3 PM! Enjoy our Repabrew 69 IPA on tap!

Welcome to a casual Italian spot where you can enjoy popular gooey raclette cheese!

【5-minute walk from Higobashi Station】【Private reservations for 15 or more】Delicious Italian banquet cuisine by a stone oven pizza chef! All-you-can-eat stone oven pizza and all-you-can-drink courses (from JPY 3,500) are very popular! No time limit on seating★ Now accepting reservations for parties such as welcome and farewell gatherings!

Just a 2-minute walk from Kyoto City Hall Station! The first Hilton in Japan featuring an Osteria infused with Italian passion and warmth.

[Renewed on 7/21] Just 3 minutes from Ueno Station. A casual Japanese bar to enjoy vegetable skewers and fruit cocktails.

Celebrate your special day with charcoal-grilled dishes and wine in Karasuma, Kyoto! Lose track of time while indulging in fine sake and wagyu beef. Private room available on the 2nd floor.

【3-minute walk from Ichigaya Station】 Nestled in a back alley, "Tsubame Shokudo" is a charming old house bistro. We offer seasonal dishes made with carefully selected ingredients, including organic and reduced-pesticide vegetables directly from farmers, as well as fresh local produce and fine Japanese wines.

A Casual Spot to Enjoy Cheese Dishes and Wine: FAVORE

【1-minute walk from Exit 1 of Kitasenju Station】 Enjoy overwhelming portions and high-quality ingredients at this "meat" bistro! Experience a cozy atmosphere with a Japanese touch, perfect for solo diners, dates, girls' nights out, lunch, and more!

Welcome to the Vegetable Bistro Les Légumes! "Légumes" means "vegetables" in French. This French-style bistro focuses on local, organic vegetables from familiar producers and seafood from Akashi, emphasizing a farm-to-table approach.