RADICE (RADICE) Kyoto

On this day, I visited RADICE. I had been curious about this place for a while, but I hadn’t been able to go due to timing issues. However, since I was in Kansai and had a late dinner, I decided to go solo and made a reservation.When I made the reservation, the restaurant called me to inform me that they were offering a special course that was different from the usual one, featuring a "Pasta Festival" with a variety of pasta dishes. The price remained the same, and hearing about such a unique offering piqued my interest, so I went ahead and confirmed my reservation.Although the Marutamachi location was closer, I decided to take a short walk from Karasuma Oike, thinking it would be a nice stroll.I arrived a bit early, but I was already able to enter and was shown to my seat. It seemed that everyone else there were repeat customers.Since this was a pasta-centric meal, they started by giving a brief explanation of the pasta dishes. I was left in suspense about what would be served and in what form.To my surprise, the first dish resembled sushi, which was quite unexpected! I was delighted to be part of such a unique dining experience.After that, a variety of delicious and creatively presented pasta dishes were served, making for a very interesting meal.The bread was also very tasty, but I ended up feeling quite full from the pasta rush! I would like to visit again during a regular time. It was a great meal!Reservation method: Tabelog Course price: JPY 19,800 Duration: About 2 hours Reservation difficulty: Fairly easy to book Order: Sparkling water and non-alcoholic beer Total bill: JPY 25,168 Less

I visited this highly-rated Italian restaurant after staying at The Ritz-Carlton Kyoto, which was just a 7-minute taxi ride away. The dinner started promptly at 18:30.This restaurant is listed in the Michelin guide.I opted for the wine pairing.The portions were quite generous, featuring seasonal vegetables, and included appetizers, pasta, fish, meat dishes, and dessert, all with substantial volume.The prosciutto, homemade brioche, and meat dishes left a lasting impression. They were delicious.The dessert was also delightful.The pasta and fish were tasty but at a standard level.I think one visit is sufficient.The young staff members were doing a great job.It was a great meal. Less

At the beginning of the meal, a colorful selection of vegetables is presented on a cart, heightening the excitement for the fresh ingredients and the culinary experience to come.The wine pairings were exceptional, and the sommelier provided thorough explanations, making it enjoyable even for those new to wine.The interior exudes a calm atmosphere with the warmth of wood. From the counter seats, you can closely observe the chef's impressive skills, adding a lively touch to the dining experience.Thank you for a wonderful time. I definitely look forward to visiting again. Less

Kyoto "RADICE"----------------------------------------Price: JPY 20,000 - 30,000Tabelog Rating: 4.14Address: 50 Kameya-cho, Nakagyo-ku, Kyoto City, Kyoto PrefectureReservation: 050-1720-7379 (also available via Tabelog)Taste: ☆☆☆☆ 4.3Service: ☆☆☆☆ 4.3Cost Performance: ☆☆☆☆ (out of 5 points)----------------------------------------Awarded the Tabelog Bronze Award, RADICE is a popular Italian restaurant.It is a 5-minute walk from Marutamachi Station on the Karasuma Subway Line.The interior is a stylish space renovated from an old town house, featuring a high ceiling that creates an open and warm atmosphere. There are both counter and table seating available.The dishes are all beautifully presented, each with a touch of creativity, and everything was delicious.The course I enjoyed included:- Squid Ink Stew, Fried- Tart with 10 Types of Vegetables- Prosciutto, Fried Bread, and Cream Puff- Panzerotti with Pike Conger- Soft-Shelled Crab Tortellini- Omi Duck, Corn, Risotto- Sautéed Sea Bass with Zucchini- Wagyu Beef Fillet with Duck Eggplant- Watermelon Salty Dog- Sea Snail with Tagliatelle- TiramisuIf you think it's a good restaurant, don't forget to save it! ☝️ Less

I visited RADICE for the first time, located within walking distance from Marutamachi Station in Nakagyo Ward, Kyoto City. The interior features eight counter seats and additional tables, allowing guests to enjoy the live cooking experience as dishes are prepared right in front of them. The chef is warm and friendly, making it easy to engage in conversation, creating a pleasant atmosphere throughout the meal. The course features a series of innovative dishes that emphasize seasonal ingredients.◇ Sweetfish dish◇ Prosciutto and ice creamThe combination of crispy pastry and prosciutto ice cream is exquisite.◇ Panzerotti with eel and cornA playful dish that was the highlight of the day.◇ Tart with ten varieties of vegetablesEach ingredient's unique flavor is carefully highlighted.◇ Cappellini with plum and bell pepperThe refreshing acidity and sweetness of the fruit are perfect for the hot season.◇ Tonnato with Basque porkThe balance between the meat's umami and the sauce was excellent.◇ Risotto with red sea bream and asparagusThe elegant broth of the sea bream seeps into each grain of rice, creating a deep flavor.◇ Kyoto beef and young cornThe vegetable-based sauce enhances the meat's flavor, allowing us to fully enjoy the natural deliciousness of the ingredients.◇ A palate cleanser of American cherries and Manhattan◇ Tagliolini with blue crab and eggplantThe rich umami of the crab and the sweetness of the eggplant blend beautifully with the firm pasta.◇ Dessert resembling an eggMango for the yolk and coconut for the white, showcasing a playful spirit.This restaurant, with its creative dishes that skillfully incorporate seasonal ingredients, lively counter experience, and warm hospitality, is a place I want to visit again in a different season. Less

I celebrated my birthday with my wife at this lovely town house near Karasuma Nijo.The dinner started promptly at 6:30 PM, and while the seating was primarily at the counter, there was also a table available.From the moment we were greeted, the dishes began to arrive, and each one was rich in flavor. The highlight was definitely the prosciutto and other meats, which were all incredibly satisfying.There were two types of pasta: a cold one and a warm one. As a pasta lover, I would have appreciated a bit more in terms of portion size, but overall, the variety of dishes was plentiful, and I believe even a typical man would feel quite satisfied with the course. The brioche was delicious as well, and if you can’t finish your meal, takeout is an option.The chef was friendly and shared stories from his time training in Italy, which added to the wonderful atmosphere of the restaurant.It seems that the toppings for the pizzas change with the seasons, so I look forward to visiting regularly to see what’s new.It was a great meal! Less

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. Less

Nestled in the streets of Marutamachi, Kyoto, the Italian restaurant "RADICE" offers a unique blend of Italian cuisine and Japanese elegance.Chef Nemoto, who spent 10 years in the world of Japanese cuisine before moving to Italy, brings his expertise to the table. With the concept of "enjoying Italian cuisine," the restaurant features seasonal ingredient-based courses that beautifully combine the robust flavors of Italian cooking with the delicate nuances characteristic of Kyoto.On this occasion, I made a reservation for lunch. The restaurant is conveniently located about a 5-minute walk from Marutamachi Station on the Karasuma Subway Line, marked by wooden sliding doors and a simple sign.Despite making a last-minute reservation due to unforeseen circumstances, I was warmly welcomed.The interior is a cozy space with counter and table seating, managed by a team of three: Chef Nemoto, his apprentice, and a sommelier.On this day, the clientele included both regulars and tourists, creating a relaxed atmosphere despite it being a holiday.The drink options include pairings and half pairings, but I decided to start with a glass of champagne and add more drinks as I finished each one.Before the course began, the chef presented the ingredients for the day right in front of us. Seasonal spring ingredients like bamboo shoots, asparagus, white asparagus, and canola flowers were beautifully displayed, raising my anticipation for the upcoming course.■Idee e Sapori・Omakase Course (JPY 19,800) - Bombolone, fresh shirasu - Prosciutto, choux ice cream - Panzerotti, firefly squid - 13 types of vegetables - First bonito, Trapani-style sauce, shallots - Quail, raviolone, tear peas - Cherry salmon, green asparagus, green rice - Kyoto Prefecture beef tenderloin, new onions - Palate cleanser - Clams, morel mushrooms, tagliolini - Tiramisu●1. Bombolone, fresh shirasu The first dish was a creative take on the traditional Tuscan fried pastry "bombolone." Inside, it cleverly incorporated fresh shirasu, showcasing a fusion of Japanese ingredients. The freshly fried dough had excellent oil drainage, resulting in a light and crispy texture. As I bit into it, the creamy fresh shirasu emerged, releasing a delightful ocean aroma and flavor. While bombolone is often associated with sweetness, this savory version made for a refreshing start to the meal. The first drink pairing was Grand Cru Avize Blanc de Blanc Brut Zero / Valniere Faniere.●2. Prosciutto, choux ice cream Due to recent difficulties in sourcing Spanish and Italian prosciutto, the restaurant uses prosciutto made by Italians in America. This prosciutto was paired with an innovative dish featuring choux pastry filled with espresso and foie gras. The prosciutto had a mild saltiness and a subtle aging aroma, offering a refined taste that paired well with cheese and bread. The richness of the foie gras and the slight bitterness of the espresso in the choux harmonized beautifully, creating a balanced dish with layers of saltiness, bitterness, and sweetness.●3. Panzerotti, firefly squid The Milanese specialty fried pizza "panzerotti" was served in a hand-held style. The dough, infused with squid ink, contained seasonal firefly squid. Biting into the chewy dough released the rich flavor of the firefly squid and its innards, complemented by the toasty aroma of the squid ink. This dish was a simple yet memorable representation of spring ingredients in Italian cuisine.●4. 13 types of vegetables This dish, known as the "Tart of 13 Vegetables," is a signature offering. The base is made from 11 types of vegetables, topped with new potatoes, canola flowers, and bamboo shoots, all layered with an abundance of spring vegetables. Accompanying it is a lemon sauce made with whole lemons. The umami of the asparagus and the characteristic bitterness of spring vegetables are beautifully balanced by the refreshing acidity of the lemon, creating a harmonious dish. Despite being vegetable-centric, it was far from monotonous, with enjoyable variations in texture and aroma. The pairing was an orange wine, Giandon Bianco / Il Farneto, which had a rich body typical of orange wines, complemented by citrus notes reminiscent of lemon, making it an excellent match for the vegetables and lemon sauce. The accompanying bread was brioche, served warm with a fluffy, chewy texture and a gentle sweetness from the eggs. Although takeout was offered if I couldn't finish it, I found it too delicious to leave any behind.●5. First bonito, Trapani-style sauce, shallots This dish featured grilled first bonito prepared as tartare, paired with a Sicilian "Trapani-style" sauce made with almonds, paprika, and basil. The savory aroma and rich flavor of the bonito harmonized beautifully with the acidity and sweetness of the paprika, while the shallots added a tightening flavor, enhancing the complexity of the dish. It was impressive how the use of a Japanese ingredient like bonito was seamlessly integrated into an Italian culinary context.●6. Quail, raviolone, tear peas This dish featured quail stewed with egg yolk wrapped in raviolone, served with a soup made from fermented tear peas. The soup had a deep richness, with umami derived from fermentation. The strong flavor of the quail and the richness of the egg yolk combined to create a highly satisfying dish. The pairing was a New Zealand Sauvignon Blanc, Marlborough Sauvignon Blanc Reserve, which had a rich flavor from barrel aging and a calm profile typical of a 12-year-old wine.●7. Cherry salmon, green asparagus, green rice This dish combined risotto made from ancient green rice with charcoal-grilled cherry salmon and green asparagus. The green rice had a unique poppy texture, offering a lighter mouthfeel compared to traditional risotto. The grilled cherry salmon was aromatic, with a rich flavor from the fat, while the fresh taste of the green asparagus added a spring-like quality, beautifully uniting the individual characteristics of each ingredient.●8. Kyoto Prefecture beef tenderloin, new onions The main course featured tenderloin from Kyoto Prefecture beef, grilled over charcoal and then smoked with cherry wood chips. The accompanying new onions were baked in salt, slowly cooked to reveal their natural sweetness and umami without any seasoning. The beef was tender with a moderate amount of fat, and the concentrated umami of the red meat combined with the smoky aroma from the charcoal. It was a light dish that was enjoyable until the very end. The pairing was a Tuscan red wine, Guidalberto / Tenuta San Guido, crafted by the winery behind Sassicaia, blending Cabernet Sauvignon and Merlot, which complemented the umami of the beef beautifully.●9. Palate cleanser The palate cleanser was inspired by a strawberry daiquiri, combining rum and strawberries, with the rum coated in white chocolate. It melted lightly in the mouth, releasing the aroma of rum, and the balance with the acidity of the strawberries was delightful, offering a refreshing yet sophisticated flavor.●10. Clams, morel mushrooms, tagliolini A pasta dish appeared towards the end of the course, featuring the rich umami of clams combined with the aromatic morel mushrooms. The homemade tagliolini had a firm texture, perfectly holding the sauce. This pasta was layered with umami, providing a highly satisfying experience.●11. Tiramisu For dessert, I chose tiramisu, made from a recipe the chef has been using since his time in Italy. The mascarpone cream was light yet rich, perfectly balanced with the flavor of espresso. Despite its classic composition, the high level of execution conveyed why it has been made for so long. It was delicious.●12. Dolce The meal concluded with a bite-sized raspberry pound cake and pistachio gelato.The clever incorporation of spring ingredients while maintaining a strong Italian culinary foundation was impressive. After the meal, I enjoyed a delightful conversation with the chef about his time in Italy and the cultural differences between Italy and Japan, making for a thoroughly enjoyable experience.It was a great meal. Less

For my partner's birthday dinner this year, we chose RADICE located in Marutamachi. As soon as you exit Marutamachi Station and head west along Ikekawa Street, you will find the restaurant right away. The owner-chef, Mr. Nemoto, hails from Shiga Prefecture. After studying Japanese cuisine in Gion and Kitashinchi, he traveled to Italy to train for two years at a Michelin-starred restaurant. Upon returning to Japan, he worked as a chef at an Italian restaurant in Gion before opening RADICE in 2013, driven by his desire to share the true beauty of Italian cuisine with many people. After a renewal in 2021, here we are today! This time, we opted for the chef's special course with full pairing. ☆ Idee e Sapori + Full Pairing (8-9 types) JPY 29,700◎ Grissini We started with some crunchy grissini to warm up! ◎ Fava Bean with Caviar A fava bean paste wrapped in crispy crepe, topped with caviar. The sweetness of the fava beans pairs perfectly with the saltiness of the caviar! ◎ Prosciutto with Cream Puff Currently, prosciutto cannot be imported from Italy or Spain, so this one is from the USA. It’s still delicious! Underneath the prosciutto, there was a fried bread called gnocco fritto. The cream puff was filled with espresso and foie gras cream. ◎ Panzerotti with Sweetfish This dish features fried bread, which is a specialty of RADICE. Inside, there’s a sweetfish that has been fried to a crisp, served with a marinara sauce made from tomatoes and oregano. ◎ Tomato with Hairy Crab Underneath the bright red Italian tomato is creamy burrata cheese. Inside, there’s shredded mozzarella cheese, hairy crab, and zucchini, all topped with fermented tomato sauce and basil oil. ◎ Brioche Next, we were served freshly baked brioche, which was the best I’ve ever had as a meal bread! ◎ Bird Shell with Lemon and Capellini The first pasta dish featured homemade whole wheat capellini. The ingredients included finely chopped charcoal-grilled bird shell from Mikawa and fried Tuscan white beans. The sauce was made by simmering the bird shell liver with red wine and onions to remove any gamey flavor. ◎ Eel and Clam Risotto This risotto made with eel and clams was like a freshwater version of acqua pazza. The eel was grilled over charcoal, and the clams were fried, topped with deep-fried okahijiki. ◎ Sweetfish with Artichoke For the fish course, the sweetfish was grilled over charcoal, with the scales removed and fried separately. Fried artichokes were placed on top, with a puree underneath. ◎ Kyoto Prefecture Beef Tenderloin with Eggplant The meat course featured tenderloin from Kyoto Prefecture, grilled over charcoal with the aroma of cherry branches. Accompanied by eggplant from Wakayama Prefecture, marinated in sherry vinegar and grilled. The sauce was a rich blend made by simmering vegetables for eight hours. It was absolutely delightful! ◎ Palate Cleanser We reset our palate with American cherries filled with white chocolate. ◎ Green Asparagus with Dried Meat The second pasta dish was a carbonara made with homemade tagliolini. The ingredients included asparagus from Kagawa Prefecture and pancetta, which is pork belly that has been dried for ten days. The harmony of flavors between the asparagus and pancetta was wonderful! ◎ Dessert We enjoyed the chef's specialty tiramisu. The authentic tiramisu made by a trained chef is on a whole different level compared to what you find in regular pastry shops. My partner had a birthday version of dessert, featuring chamomile pudding, a citrus medley, and refreshing Hyuganatsu. ◎ Petit Fours & Drinks We had a small but rich pistachio gelato and hazelnut chocolate. I had iced coffee, while my partner enjoyed her usual herbal tea. And that concluded our course! The love for Italian cuisine that Chef Nemoto wants to convey was beautifully reflected in each dish. The pairing included eight types, starting with champagne, followed by rosé, white, red, and even Japanese sake. For more details, stay tuned for my partner's review! In any case, I must say, this is truly a perfect restaurant for special occasions, so I hope everyone gets to experience this wonderful food and atmosphere with all their senses! It was a great meal! Less

~information~Utilized by two peopleOmakase CourseMimosa Cocktail, Red and White Grape Juice(Approximately JPY 26,000 per person)~memo~I finally visited a Kyoto Italian restaurant that I had been curious about. The lovely interior features 8 counter seats and table seating, with a simultaneous start at 18:30. The chef was approachable, and the staff had a great atmosphere.Considering the course price, the content, and the portion size, it was quite reasonable, and I left feeling very full! The dishes were visually delightful, making it a great choice for special occasions.The course for the day included the following↓↓↓◉ Fava Bean and Caviar Crepe◉ American Prosciutto and Foie Gras Ice Cream◉ Sweetfish Panzerotti with Marinara Sauce◉ Tomato, Hairy Crab, Cheese, and Basil Sauce◉ Focaccia◉ Surf Clam, Lemon, and Capellini◉ Eel and Clam Risotto with Okahijiki◉ White Sweetfish and Artichoke◉ Kyoto Prefecture Beef and Eggplant◉ Palate Cleanser◉ Green Asparagus and Dried Meat Tagliolini (Carbonara)◉ Tiramisu and Herb Tea Blended from Kajitani Farm Less

This was my first visit to RADICE. I was recommended by a fellow chef to try this place, as the chef has trained in Italy and the food is said to be delicious.At the beginning, we were introduced to the vegetables and pasta that would be used for our meal. I saw a vegetable called "nobiru" for the first time, and everything was delicious, making for an exciting dining experience.I opted for the full pairing, and the wines were also very tasty, perfectly complementing the dishes.What stood out the most were the fried ayu pizza and the melt-in-your-mouth onions served with the meat. It was absolutely fantastic.The portions were quite generous, but I requested smaller servings for the latter half of the meal. The bread was available for takeout, so I took some home.I definitely want to visit again. It was a great meal! Less

It's innovative yet strongly Italian, giving off a creative vibe with its dishes. Among Italian and French restaurants in the price range of over JPY 10,000, the sauces here are particularly robust. With a wide variety of dishes, even men are likely to feel full. There are over 14 dishes in total, including some I didn’t photograph—quite impressive when you think about it.Everything was delicious and visually delightful.What stood out the most were the risotto served with the fish, the new onions accompanying the meat, and the refreshing strawberry dish along with the tiramisu.Of course, the main dishes were delicious, but the accompaniments were also tasty, which is a hallmark of a high-quality restaurant!As someone who isn’t particularly fond of sweet desserts, encountering a delicious one makes a significant impact.The strawberry refreshment had a wonderfully fun texture—crunchy, popping, and smooth.The tiramisu, which the chef had served during his training in Italy, pleasantly surprised me, defying the typical expectations of a tiramisu.I also liked the restaurant whose name was written on the celebratory flowers. I often wonder if there’s a YouTube show where chefs from great restaurants chat with each other…I was truly satisfied! Less