cenci (cenci) Kyoto

I visited cenci. The entrance is narrow, but the interior is quite spacious, offering various options such as tables, a counter, and private rooms.The dishes feature a remarkable combination of ingredients, herbs, vegetables, and sauces, allowing for a delightful experience as you savor each course while enjoying the surprises and flavors.Today's Menu:Zucchini and Edamame Soup with Lemon, Nigoi, and PotatoesProsciutto Dosa with Mango and Passion FruitFried Sakura Shrimp with Zucchini, Eggplant, and GingerSweetfish and Lotus Seed with Tartar Sauce and Finger LimeAnago (Conger Eel) with Corn Mochi and BasilVegan Dish with Cucumber, Miso, and MelonDuckPineapple GranitaSweetfish with TaglioliniPeach and RhubarbMelon with Herbs Less

I visited cenci on this day. I had been checking it out for a while, but for some reason, every time I tried to go, it was either closed or fully booked, so I had quite a few unfortunate encounters with this restaurant. Haha, I finally made it there! _(:3 ｣∠)_The restaurant's sign was hard to see during the day as it reflected the sunlight ( ﾟДﾟ). It seems more noticeable at night. Haha.Once inside, I was surprised by the number of staff. I had read in reviews that lunch service was quite fast, and with this many staff members, it certainly seemed like they could handle things quickly.The food was quite delicious. However, the portion sizes were relatively modest. In the end, since I had been eating too much in the days leading up to this, the portions were just right, but I felt that on a regular day, it might not be enough.There was an option for risotto, which I didn’t order, but my friend did. It was around JPY 4000, and my friend thought it might have been better not to order it after all.I think if I visit at a different time, I might experience something different, so I would like to come back if the timing is right. It was a great meal.Reservation method: From Tabelog Course price: JPY 15730? Duration: About 1.5 hours Reservation difficulty: Quite available Order: Non-alcoholic beer and sparkling water Total bill: JPY 18330 Less

I added pasta (JPY 2000) and drinks (beer and juice, JPY 1000 each) to the JPY 10,000 lunch course. Every dish in the course was rich in ingredients, beautifully presented, and delicious. Since it was hot and I planned to do more sightseeing in the afternoon, I thought I wouldn’t want any alcohol, but I was impressed by the variety of options available, including non-alcoholic drinks and options other than wine. The service was also very attentive. I hesitated about ordering the additional sweetfish pasta, but I ended up getting it, and I was so full I felt like I might burst! It might be better if the pasta was offered in a format where you could choose one type. I would love to visit again if I’m in the area! Less

A popular Italian restaurant next to Heian Shrine.On this day, I was invited by a regular to the event called "A la Carte Day.""Corn Mochi with Ricotta Cheese and Edamame Soup"The saltiness of the edamame paired wonderfully with the sweetness of the corn."Cucumber, Okra, and Kuzuya's Fried Tofu with Umeboshi" JPY 500A refreshing dish."Kinako Pork Kakuni and Soft-Boiled Egg in Charcoal-Grilled Kamogawa Chili Dashi" JPY 1200It has a strong Japanese vibe, but it leans towards Western cuisine as well.As a personal fan of kakuni and soft-boiled eggs, I was completely satisfied."Ayugai and Potato Fish & Chips with Kaffir Lime Mayonnaise" JPY 1000An unbeatable combination!Ayugai works surprisingly well as a fish & chips option."Homemade Karasumi and Cucumber Tagliatelle" JPY 2000This is a guaranteed hit.The saltiness comes from the karasumi.It seems they used chicken for the dashi."Octopus and Celery Arrabbiata Spaghetti" JPY 2000Great for celery lovers.The octopus is large but has a mild flavor, which balances well with the dish."Squid Tentacles with Lime and Cilantro Spaghetti" JPY 2000You can also taste the chicken dashi here."Champagne" JPY 3800Maison LefebureNos Esprits Libres & ContentsThis champagne is from a Japanese importer specializing in small-batch production by the artisan Empathie. I enjoyed a tasting event, which led to them carrying it.With 70% Meunier and 30% Chardonnay, it has a lightness that makes you wonder, "Is this really Meunier?"As the temperature rises, the Meunier aroma becomes more pronounced.It was a great meal! Less

I've been celebrating my birthday here for 12 years now.This is my 25th time. I made a reservation for the end of May.Even the lunch menu offers a good number of dishes, providing ample portions.While waiting, I looked at the menu that only listed the ingredients.For the meat dish, I opted to change it to "beef" for an additional charge.Today, I’m challenging myself to report on all the dishes, including the ingredients.〇 Pershu(Right) Prosciutto, plum, ricotta cheese, cenci, with a hint of cardamom.(Left) Prosciutto, edamame puree, ricotta cheese, cenci.➡ The base is the restaurant's name, "Cenci." I couldn’t quite catch the cardamom aroma!〇 Sakura shrimp, zucchini, grilled eggplant, and sesame seeds.《Ingredients》Eggplant, zucchini, young ginger, sesame seeds, sakura shrimp.➡ The flavors of sudachi, pickled young ginger, kombu, and sesame seeds changed rapidly with each bite.The sakura shrimp were crispy and fragrant. The sauce was made from shrimp shells that had been salted and aged for a year. Today’s highlight.〇 Focaccia, rye bread, olive oil.〇 Asparagus and shirasu risotto.《Ingredients》Hokkaido asparagus, chives, cashews, shirasu, risotto.➡ Toppings included shirasu, sautéed chives, and cashews as a sauce.The asparagus was crunchy.〇 Vegan dish: Green vegetables.《Ingredients》Kuwai, tsurumurasaki, cucumber, okra, green soybeans, young hijiki, rice bran.➡ On top is steamed tsurumurasaki, followed by cucumber, okra, and kuwai, with homemade miso from green soybeans, young hijiki, and a sauce made from aji nori hidden underneath. Finally, sesame and rice bran were sprinkled on for a fragrant finish. It had a nice acidity, perfect for hot summer days.〇 Roasted Kumamoto beef with Kamigamo chili.《Ingredients》Kamigamo chili, beets, radish, red onion, raspberries, beef.➡ The beef was lean and flavorful with each bite. The sides included pickled red onions and fermented radishes topped with raspberries, and the sauce was made from barley koji fermented with fish sauce, along with beet and plum puree.The Kamigamo chili sauce combined beef broth, blueberries, and black garlic. Served with Timut pepper from Nepal.〇 Octopus spaghetti arrabbiata.《Ingredients》Tomato, capers, mint, octopus.➡ The octopus from Akashi was cut into chunks and slightly rare. It had a nice chew and strong umami flavor. The light tomato sauce, with the acidity of capers and the aroma of mint, was a great accent.I requested a mild spiciness.〇 Granita to cleanse the palate.《Ingredients》Pineapple, rum, plum, basil.➡ At the bottom is fresh pineapple. The granita contains white rum from Ishigaki Island.Topped with plum powder. Refreshing and cool.〇 Peach and rhubarb dessert.《Ingredients》Rhubarb, lime, peach, Japanese sake, yogurt.➡ The sweetness of the peach, the tartness of the rhubarb jam and jelly, and the bubbles from the sake create a perfect balance.〇 Tea: Ceylon with cenci.〇 White wine: "Reinhard Muskat" from Austria, Sauvignon Blanc.〇 Red wine: "Rosso di Montalcino" from Tuscany, Italy, Sangiovese.Today, I was amazed by the variety of dishes. If I were to report seriously on each dish, including names, sauces, and sides, it would turn into a long text like this.Next time, I plan to visit in November for a family birthday celebration.Reservations can be made two months in advance. Less

I had lunch at this Italian restaurant that beautifully utilizes a traditional Kyoto townhouse, creating a striking atmosphere.The interior is calm yet sophisticated, making it an ideal space to enjoy a meal. What stood out to me the most was the attentive service from the staff, who provided detailed explanations of the dishes and showed great care. There seemed to be many international guests, and the staff communicated effortlessly in fluent English, showcasing their high level of hospitality.Every dish was of exceptional quality, featuring delicate flavors that highlighted the ingredients' natural tastes, making each plate a delight. However, the glass of wine I had didn't quite match my personal preference, and the pairing with the food felt slightly off. Nevertheless, the overall satisfaction with the meal was very high, and I had a wonderful time.Although I visited for lunch this time, I noticed many intriguing pasta options on the menu, and I look forward to returning in a different season to explore other dishes and wine pairings. I highly recommend this place for anyone looking to enjoy a leisurely meal in Kyoto. Less

I visited cenci for the first time, located near Heian Shrine. I drove there, and while the closest parking is at the Kyoto City Budo Hall, it closes at 9:30 PM, so I opted for a nearby parking lot (Mitsui Repark).The restaurant, renovated from a traditional Japanese house, has a calm and pleasant atmosphere, featuring a main dining area that feels semi-basement, with stairs leading up to a courtyard and private rooms.While waiting for my meal, I enjoyed a non-alcoholic gin lime.The prosciutto, made by a chef who trained in Italy for many years, was delicious when wrapped around the accompanying potatoes.The beef from a mature cow had a great texture and rich flavor.The added Den-suke eel risotto for JPY 3000 was also delightful.- Radish, yogurt, Ayu from the Tenryu River, tomato, eggplant, canistel- Potatoes, persimmon- Beans, cucumber, basil, brown rice, squid- Fennel, Kamo eggplant, okra, tomato, swordfish- Green asparagus, seaweed, sesame, sea urchin- Zucchini, tofu, lemon, mint- Jerusalem artichoke, cashew nuts, black koji, mature cow- Gin, cassis sprouts, watermelon, rhubarb- Goya, cucumber, marigold, surf clam, tagliolini- Corn, kinome, black garlic, Den-suke eel risotto- Mango, passion fruit, lime, Earl Grey, coconut- Amazon cacao, rye, cherry Less

I visited cenci, a restaurant that has received the Tabelog Award BRONZE and has been recognized as one of Asia's 50 Best Restaurants. This place had caught my attention for a while. I made a reservation about two months ago through Tabelog. This time, I came for a weekday lunch, which took about an hour. The interior, located down a flight of stairs, is stylish and offers a calm atmosphere. Here, you can enjoy a variety of innovative dishes made with carefully selected ingredients and unique cooking techniques. The course size is just right, making it an easily enjoyable Italian dining experience. Less

This restaurant is incredibly popular and hard to book, but I miraculously managed to secure a reservation. It coincided with a Japan national soccer team match, which was amusing.The dishes seemed to be tailored to the season, offering a refreshing overall taste, yet each had delicate combinations that were delicious. For instance, the white asparagus served before the main course was prepared differently at the tips and the base.You could also sense the chef's attention to detail in the powder sprinkled on other dishes.It may be obvious, but the main dish, the Sakaeya's premium beef, was rich in flavor with a firm yet tender texture, and the sauce, which isn't visible in the photo, was delightful as well.Since I was there, I decided to order some wine, and the sommelier had extensive knowledge, perfectly pairing it with the dishes as described.Not only was the food delicious, but the staff was numerous and well-trained, providing high-quality service without any sense of arrogance about their popularity, which I appreciated. Less

Congratulations to Chef Ken Sakamoto for achieving a Michelin star in Kyoto for four consecutive years! After strolling through the beautiful gardens of Heian Shrine in spring, I decided to visit cenci for lunch. The interior of this over 100-year-old renovated Japanese house features counter seating near the entrance and spacious table seating further inside, with a stunning garden beyond. What a wonderful space it is!At the fully occupied table area, everyone was smiling and chatting, radiating happiness.The stylish staff moved gracefully around the dining area, providing attentive service. At the end, Chef Ken Sakamoto greeted us, and as a fan of Il Ghiottone, I was thrilled to finally have a conversation with him.Of course, the food was truly exceptional. Sitting at the counter, I enjoyed the best course while watching the kitchen staff in action right before my eyes.The dishes boldly and beautifully combined fermented ingredients like koji miso and sake lees with traditional Japanese ingredients such as kombu, katsuobushi, soba, and lily bulbs.Even though it was lunch, I found myself exclaiming, "Wow, I never expected this!" with each dish, savoring every bite.As someone who loves innovative cuisine, I wondered if there is anywhere in Tokyo that offers such a refined, polished, and seamless blend of Japanese and Italian innovation in terms of food, ambiance, and service.It was a great meal! **Today's Menu**PersimmonShogoin Turnip, Japanese Radish, Kumquat, YellowtailKujo Green Onion, Burdock, Shiitake, Cod RisottoLily Bulb, Water Celery, SobaJerusalem Artichoke, Spinach, Beet, ChickenChinese Cabbage, Cashew Nuts, Snow Crab, SpaghettiNavel Orange, Mint, Cardamom, White RumYogurt, Lime, Kiwi Less

Located near Heian Shrine in Kyoto, Italian restaurant "cenci" stands in a quiet area of Higashiyama.This is not just an ordinary Italian restaurant; it incorporates Kyoto vegetables and seasonal ingredients, elevating them into unique dishes. Drawn to the Italian cuisine that highlights Japanese ingredients, I made a reservation for dinner.The result was extremely satisfying, and the diverse Italian dishes featuring spring ingredients left me wanting to return at a different time.Access is very convenient, just a short distance from Heian Shrine. The restaurant is situated in a narrow alley just off Marutamachi Street.Upon entering, there is a counter seating area, and downstairs, there are table seats in a semi-basement. The wooden interior creates a calm atmosphere, allowing for a relaxed dining experience.This time, I was seated at the counter. In front of me was the kitchen, where I could closely observe the cooking process and the lively atmosphere.The menu for the day was very spring-like, featuring a variety of ingredients such as bamboo shoots, squid, wild vegetables, and white asparagus. I was excited for the course that was about to begin.Before starting the course, Chef Sakamoto personally came to greet us.First, we began with drinks. They offer a wide selection, including glass wines, Japanese sake, and non-alcoholic options.After discussing, I opted for a half wine pairing.■Omakase Course (JPY 20,000) + Risotto (JPY 3,000) - Sweet summer orange, green asparagus, buckwheat, eel - Canola flower, persimmon - New onion, tomato, wild garlic, flower pepper, cherry salmon - Wild herbs, new potatoes, kaffir lime, rice bran, shrimp - Bamboo shoots, tara buds, rye, scallops, fragrant mushrooms - Jerusalem artichoke, Chinese cabbage flowers, wild vegetables, yuba - Radish, quinoa, pine nuts, morel mushrooms, lamb - Hassaku, blood orange, butterbur - Cilantro, white asparagus, firefly squid, tagliolini - Jurokushima nori, bamboo shoots, butterbur, risotto (+JPY 3,000) - Amazon cacao, soy milk, adzuki beans, Marsala wine - Tonka bean, strawberry, cassis, thyme, bergamot■Half Wine Pairing (JPY 8,000) - Champagne Benard-Pitois Brut Rosé Premier Cru - Weingut Werner Malt Riesling - GRAND ORDINAIRE Delaware 2024 - Domaine Duran Saint-Aubin Blanc Chardonnay 2023 - Chotiashvili Kisi 2015 Orange - Beau Paysage 2019 - Solo Levego 2022 - Chotiashvili Kisi 2015 - Domaine Duran Bourgogne Blanc La Combe 2023●1. Sweet summer orange, green asparagus, buckwheat, eel Eel from Kagoshima is grilled over charcoal, and the buckwheat is made into a flatbread style. The savory aroma of the eel and the gentle sweetness of the sauce blend with the fresh asparagus, while the buckwheat flavor ties everything together. The accompanying cold soup combines Setashijimi clams from Lake Biwa and asparagus. The deep umami of the clams is enhanced by the freshness of the asparagus, resulting in a vibrant aftertaste with a hint of citrus. The pairing is Laurent Bernard's Rosé Champagne. Despite being a rosé, it has a restrained sweetness and a crisp flavor.●2. Canola flower, persimmon The 24-month aged prosciutto is crafted by a Japanese chef trained in Italy. The dosa is paired with a canola flower paste, ricotta cheese, and cardamom, creating a Southeast Asian-inspired dish. The prosciutto has a concentrated umami with a mild saltiness. The spice of the dosa harmonizes with the richness of the ricotta and the slight bitterness of the canola flower.●3. New onion, tomato, wild garlic, flower pepper, cherry salmon Cherry salmon from Hokkaido is grilled rare over charcoal, served with a sauce made from new onions and a Chinese fermented seasoning called "Chunyan" (sake lees). Slices of tomato and wild garlic are layered on top. First, enjoy the cherry salmon on its own; the umami is concentrated. The Chunyan has a flavor reminiscent of sweet sake, enhancing the acidity and umami of the onions and tomatoes in the sauce. The pairing is Weingut Werner's Malt Riesling. It has a restrained sweetness, with prominent acidity and minerals that elevate the dish.●4. Wild herbs, new potatoes, kaffir lime, rice bran, shrimp A tart made with shrimp tartare and new potatoes, inspired by Malaysian cuisine. Topped with wild herbs from Ohara and accented with the refreshing aroma of kaffir lime. The pairing is "GRAND ORDINAIRE Delaware 2024" from a winery in Yamagata. Blending Delaware with Sauvignon Blanc, it has a structured flavor that enhances the sweetness of the shrimp while keeping the sweetness in check.●5. Bamboo shoots, tara buds, rye, scallops, fragrant mushrooms Using bamboo shoots from Kyoto, which can be used without soaking. The soup combines chicken and scallop broth with rye pasta and chopped bamboo shoots. Served with homemade XO sauce, scallop meat, and fragrant mushroom sauce. The concentrated flavors of chicken and scallops in the soup are complemented by the fragrant aroma of the mushrooms. The light crunch and natural sweetness of the bamboo shoots are impressive and delicious. Accompanied by scallop fish cake, tara buds, and fried bamboo shoots. The liver sauce and lemon balm add a nice accent. The pairing is Domaine Duran's Saint-Aubin Blanc (Chardonnay) 2023. A glass with a strong barrel nuance.●6. Jerusalem artichoke, Chinese cabbage flowers, wild vegetables, yuba Steamed Chinese cabbage flowers topped with snap peas, kogomi, and soy milk cream. Layered with Jerusalem artichoke chips and flavored with Okinawan pink pepper and sesame oil. The freshness of the green vegetables combines with the richness of the soy milk and the nuttiness of the Jerusalem artichoke. Despite being a vegan dish, it is satisfying and well-executed. The pairing is the Georgian orange wine "Chotiashvili Kisi 2015." A wine with gentle acidity and pleasant tannins, creating a complex flavor.●7. Radish, quinoa, pine nuts, morel mushrooms, lamb A dish featuring lamb mince stuffed inside morel mushrooms from Kanagawa Prefecture. Underneath are radishes, fava beans, and quinoa, paired with a sauce that has hints of pine and broth made from lamb bones. The aroma of morels evokes the earth and forest, while the robust umami of the lamb and the lightness of the vegetables are intricately assembled on the plate. Delicious. The pairing is Beau Paysage 2019, made with domestic Nebbiolo. It has a mild astringency and is easy to drink.●8. Hassaku, blood orange, butterbur A palate cleanser of hassaku sorbet and fruit. A few drops of butterbur oil are added for aroma. The citrus acidity refreshes the palate.●9. Cilantro, white asparagus, firefly squid, tagliolini Next is the pasta. Grilled white asparagus and firefly squid are combined with lime and cilantro, served with homemade tagliolini. The umami of the firefly squid, the aroma of the charcoal, and the flavor of the pasta come together for a layered taste. The roasted flavor and sweetness of the white asparagus are also impressive. Delicious. The pairing is the white wine "Levego 2022" from Tokaj, Hungary. A wine with an excellent balance of sweetness and acidity.●10. Jurokushima nori, bamboo shoots, butterbur, risotto (+JPY 3,000) A risotto made without cheese, using only butter and broth. Of course, I ordered this as an addition. It combines domestic Carolina rice with sweetfish fish sauce and miso, along with bamboo shoots. The pairing is Domaine Duran Bourgogne Blanc La Combe 2023.●11. Amazon cacao, soy milk, adzuki beans, Marsala wine A dessert of pudding, almond powder, fermented red bean paste, cacao tuile, and soy milk ice cream. The slight bitterness of the caramel ties everything together, while the gentle richness of the soy milk and the delicate sweetness of the red bean paste harmonize.●12. Tonka bean, strawberry, cassis, thyme, bergamot A tart crust filled with a sauce of bergamot and strawberries. Inside is whipped cream and light custard. Topped with thyme ice cream, meringue, and strawberries.In total, I enjoyed 12 dishes. The Italian cuisine featuring diverse spring ingredients does not overly emphasize any single ingredient, creating a high level of harmony overall. Particularly impressive were the cherry salmon, firefly squid, and morel mushrooms.The wine pairings were well-rounded, allowing for enjoyment of wines from various countries without bias. This restaurant takes an approach that transcends the boundaries of Japanese and Western cuisine, leading to discoveries and satisfaction with each course. I look forward to visiting again at a different time.It was a great meal. Less

Located near Heian Shrine in Kyoto, cenci is a renowned Italian restaurant that serves dishes made with Japanese ingredients.It has been selected as one of the "2024 Asia’s Best Restaurant 50" and has earned a Michelin star.Chef Ken Sakamoto, who worked for three and a half years at the legendary restaurant Il Pappalardo, moved to Il Giottone in 2002 following Chef Sasajima's independence. When Il Giottone Marunouchi opened in 2005, he alternated in managing the restaurant with Chef Sasajima. After serving as head chef for nine years, he confidently opened cenci in 2014.Chef Sakamoto is also a board member of "Chefs for the Blue," a group of chefs dedicated to learning about and promoting ocean sustainability.I finally got to visit this place on the recommendation of Chef Mudani from Ruogo, thanks to a reservation made by a friend.【First Drink】"Lemon Herb Tea"A blend of lemon balm, lemon myrtle, lemongrass, and elderflower.【Cheers】 "Peach-Flavored Soda" With rose hips, rose, dried fruits, and orange peel.【Radish, Yogurt, Sweetfish, Tomato, Cucumber, Canistel】"Fried Sweetfish from the Tenryu River in Nagano."Sprinkled with homemade sushi rice powder, served with a tartar sauce made from lacto-fermented radish and yogurt."Green Tomato Gazpacho"A gazpacho topped with paste made from Sadowara eggplant from Miyazaki and Okinawan canistel citrus.【Potato Percheux】 Percheux made by Mr. Tada, a Parma artisan. The other is dosa. Filled with ricotta cheese from Okayama Yoshida Farm, infused with cardamom, and combined with a paste made from two-year-aged Hokkaido-made May Queen potatoes. Served with new potato chips.【Beans, Cucumber, Basil, Brown Rice, Squid】Grilled squid seasoned with sweetfish fish sauce. Served with aged brown rice and new ginger, garnished with finger lime powder."Mixed Squid Ears and Tentacles"Tentacles and ears of squid mixed with edamame puree, Kyoto green beans, and snap peas in a genovese sauce, along with squid innards, aobasa, and salt koji. Topped with shredded cucumber and lime.【Fennel, Kamo Eggplant, Okra, Tomato, Ribbonfish】Fried ribbonfish from Chiba Prefecture.The batter includes hops from Yosano, Kyoto. Served with fennel microgreens and pickled fennel. Accompanied by fried Kamo eggplant, yellow tomatoes, and steamed okra, all topped with a broth made from ribbonfish bones and bay leaves from Kyotango.【Green Asparagus, Sea Lettuce, Sesame, Sea Urchin】Pasta made with green asparagus from Jet Farm in Hokkaido.The stalks are shredded, and the tips are sliced, served with a sauce made from Shiga fermented sushi rice, sea lettuce, sesame, and chicken dashi, paired with handmade whole wheat tagliolini. Garnished with sesame seeds and sesame oil.【White Asparagus, Jerusalem Artichoke, Cashew, Thyme】A dish featuring white asparagus from Hokkaido Korobokkuru Village.The stalks are boiled, and the tips are steamed, topped with a sauce made from cashews and Jerusalem artichokes with thyme, served with Okinawan island pepper sesame oil.【Gin, Cassis Sprouts, Watermelon, Rhubarb】A palate cleanser.A sorbet made from Okayama's small watermelon and rhubarb, layered with fresh watermelon, lemon, and gin granita, garnished with cassis sprout oil and cassis powder.【Zucchini, Tofu, Mint, Black Koji Beef】Kagoshima Prefecture's dairy beef from Sakaeya in Shiga, with the aged sirloin cooked to perfection. Stuffed in zucchini flowers are tofu sauce, zucchini namul, and mint leaves. Served with a sauce made from fermented sea lettuce soy sauce and black koji from Sea Vegetable Farm.【Bitter Melon, Cucumber, Marigold, Surf Clam, Tagliolini】Handmade tagliolini with marigold genovese sauce. Bitter melon and cucumber cooked at a low temperature of 60°, topped with grilled surf clam from Hokkaido. Garnished with marigold flowers.【Mango Passion, Fruit Lime, Earl Grey Coconut】A croissant dough filled with passion fruit and lime ricotta, topped with fresh mango and passion fruit pulp, layered with coconut ice cream and lime zest.【Amazon Cacao, Rye, Cherry】Sourdough cheese, Amazon cacao cream, and cherry liqueur "Kirsch" cream, served with fresh cherries and spiced cherries. Garnished with red oxalis flowers.【Beverage】"Hibiscus Tea"【Mignardise】"Chienchi"A sweet pasta snack coated in sugar, traditionally eaten during the Carnival in Tuscany. The literal translation means "rag." In Italy, it goes by various names such as Chiacchiere, Galani, and Bugie.Though it appears to be a small restaurant, it has depth and is surprisingly spacious. The ambiance is wonderful, and the hospitality is top-notch. Aside from us and one other group, all the seats on the first and second floors were occupied by overseas guests.At first glance, the combinations might seem innovative, but they ultimately land on classic Italian cuisine.The ingredients are sourced from producers that are not typically available in regular Italian restaurants, allowing for a truly creative dining experience. Less

I finally visited "Cenci," a place I had been curious about for a long time. To put it simply, it was an incredibly enjoyable and educational experience that elevated my appreciation and understanding of food beyond just a meal.Course: JPY 24,200 Tea Pairing: JPY 8,500 Risotto: JPY 1,500 (half)**Cuisine** What impressed me the most was the exceptional balance of spices and vegetables. One of my favorite dishes was the squid, where the delicate flavor was perfectly complemented by just the right amount of spice. As the course progressed, I realized that the foundation of each dish was built purely on complex spices and vegetables. A wide variety of vegetables were generously used, and each dish had a clear and robust outline, yet I felt no heaviness or fatigue after the meal. The meticulously calculated composition of flavors was remarkable.**Drinks & Bread** This time, I opted for the tea pairing, which turned out to be an excellent choice. The staff provided detailed explanations about the intention behind each tea extraction and how it would pair with the flavors of the dishes, creating an exquisite pairing experience. The homemade bread served during the meal had a wonderfully pure aroma of wheat and paired perfectly with the sauces.I am truly grateful for opening a new door to flavors. I will definitely return to experience it again in a different season. Less

This was my first visit to the restaurant, which is a recipient of the Tabelog Award BRONZE 2026.The main entrance is somewhat inconspicuous and easy to miss, but the interior, renovated from a traditional Japanese house, features a spacious courtyard.Perhaps due to the season of spring vegetables, the menu is generally rich in vegetables. While it is based on Italian cuisine, there is a strong influence of Japanese flavors. On the other hand, there are also bold seasonings with strong spiciness and acidity, which left a memorable impression.Here are my notes on each dish:- Katsuo: The garlic chives have a wasabi-like nuance, with a slight spiciness here and there.- Risotto: It doesn’t use cheese, which isn’t to my taste, but it has an interesting flavor.- Jerusalem Artichoke: A vegan dish centered around wild vegetables.- Pork: The pork has a pleasantly wild aroma.- Spaghetti: The grilled firefly squid adds a unique touch.- Tagliolini: An interesting combination of bottarga and lime.- Granita: A subtle fragrance of fuki no tou (butterbur sprouts).- Amazon Cacao: The rich, bitter cacao combined with a hint of vinegar is exquisite. Less