IL GARAGE (IL GARAGE) Kyoto

【Visit Date】Dinner on August 23, 2026【Order Details】Dinner CourseWild ThoughtsSilent SongAfter a long session of mahjong in Kawaramachi, I stepped outside to find a sudden downpour. I walked for about 10 minutes in the rain, crying, and then headed to an Italian restaurant for dinner.I had been curious about IL GARAGE for a while. True to its name, it’s located above a garage. With only two reservations available per day, it was relatively easy to book a table, and I made a reservation through Tabelog two days in advance for 6 PM.Upon ascending to the second floor and entering the restaurant, I was greeted by a stylish atmosphere. The seating arrangement consisted of two tables, one for 1 and the other for 3.Glancing at the drink menu, I noticed that the wine pairing was quite popular, but I was short on cash. I ordered a unique beer made by an alumnus of my alma mater, Kyoto University, and the course began.Here’s what I received, and I apologize if I got anything wrong:● Aperitivo ・White corn chips with a paste of cod cooked with aromatic vegetables and milk, homemade karasumi ・Marinated fatty sardines from Choshi, crostini, finger lime ・Chips with paste of Nanatani duck liver, peel ・Homemade bresaola, ricotta cream cheese, Pione grapes ● Ishikawa sweet shrimp marinated with caviar, plum, gazpacho ● Biwa marinated with jelly made from tomato and apple vinegar, fennel, white cucumber, Kawachi ponkan ● Aichi fried conger eel, Sicilian caponata, soup with conger broth, cucumber, and celery ● Amakusa new squid cooked at low temperature, grilled tentacles, squid ink, zucchini, spaghetti, almonds flavored with anchovy ● Ukiha summer venison, corn, Carnaroli (from Tanba) risotto, pecorino cheese, horseradish ● Tokushima Awa beef, Kamo eggplant, salad made with Ohara wild vegetables, figs from Joyo ● Parmigiano Reggiano cheese with ice powder, Miyazaki mango sorbet, Koka beans, Marsala wine ● Poached peach, peach sorbet, bianco mangiare, elderflower, lemon cream ● Coffee ● Tea sweets ・Florentina ・Berry guimauve ・Yuzu peel from Mizuo ・Zaletti (baked polenta cookies) ・Birch di Dama with ginger flavor ・Reine Claude (green plum) gelatina Given the season, there were quite a few dishes with a tangy flavor, which I found a bit challenging. The initial sardine dish, the fried conger eel, and the dessert with Parmigiano were particularly good. The beer had a deep flavor that was quite interesting.Unlike the place in Kumamoto, the staff here were quiet and pleasant.Around 8:30 PM, we finished, and the total bill was JPY 25,740. I had a lot of TV shows to catch up on, so I hurried home.It was a great meal. Less

I visited this restaurant for lunch with a friend who came from Tokyo. Kyoto has so many wonderful places, and I’m really glad we chose this one. Both lunch and dinner are limited to two groups, and the spacious interior allows for plenty of space between tables, making it a relaxing experience.The chef, who is the husband, prepares all the dishes himself, while his wife provides detailed recommendations for drinks in the dining area. From start to finish, the couple offered exceptional service.The menu featured a variety of summer ingredients, and it was clear that each dish was made with great care and attention.The olive oil was delicious and paired perfectly with the bread. The bread was so good that I wanted to ask for more, but I held back for the sake of the upcoming dishes.All the food was excellent, but I particularly enjoyed the pasta and the final meat dish.I would love to return to this restaurant in a different season. Less