I visited the Italian restaurant "RADICE" in Kyoto for the first time, having made a reservation about a month ago.Upon entering, I found a counter with seating for about eight people, a table, and a window that offered a view of a garden-like space outside.When I made the reservation, I chose the omakase course along with a full pairing option.First, we received an explanation of all the ingredients that would be used that day. The colorful array of vegetables, fruits, and pasta heightened my anticipation for the dishes to come.Rather than detailing every dish, I’ll highlight three that particularly impressed me:The first was a tart featuring ten different vegetables and fruits. The three types of tomatoes, edamame, peaches, and bell peppers each provided a unique texture and refreshing taste. The accompanying basil oil and Parmigiano sauce were an excellent combination.The second was a poached Kinmedai (golden eye snapper) served with asparagus and a risotto made with a Japanese-style dashi. The cooking of the Kinmedai and asparagus was perfect, and the concentrated flavors of the risotto showcased the high quality of the dish.Finally, the third was the tiramisu, made from a recipe that Chef Nemoto has been using since his training in Italy. It was a memorable dessert that perfectly concluded this exquisite course.The atmosphere of the restaurant, the quality of the food, and the service were all outstanding. I am especially grateful to Chef Nemoto for his friendly conversation.Thank you very much.I definitely want to visit again, ideally during the autumn-winter season.
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