This time I left it to the chef's choice since I visited the restaurant just recently. The lineup included the following dishes: - Butterbur pickle - Spicy burdock Arabiata (no photo) - Spring vegetable bagna cauda - Ribolita - Seared tuna cheek with ravigote sauce - Moonlight lily root gnocchi with firefly squid tomato sauce - Saezu risotto - Roasted lamb shoulder loin with balsamic sauce - Bear and deer sausage (no photo) All the dishes were delicious as usual, but three dishes left a strong impression: - Moonlight lily root gnocchi with firefly squid tomato sauce: The gnocchi made with moonlight lily root was a surprise! It was delicious when combined with the rich firefly squid tomato sauce. - Saezu risotto: This risotto uses whale tongue. The balance of meat, tongue fat, and wasabi greens was perfect, and I wanted to eat more. - Bear and deer sausage: A sausage made with bear and deer meat! The wild game flavors were rich and delicious. I forgot to take a picture because it was so good. The chef's choice is always reliable and surprising, making it impossible not to be captivated by the menu.

This year's first visit to 910-san. The dishes ordered were as follows: the usual antipasto assortment, pasta in a half size, ordered pizza with 4-year aged Parmigiano-Reggiano cheese, risotto with light tomato sauce and hairy crab, scallop butter Genovese, grilled polonegi?, and grilled venison cutlet with wasabi greens. Two dishes stood out in particular this time. The first was the Ribollita soup in the antipasto assortment, which was filled with Tuscan vegetables and had a gentle broth that perfectly matched Kudo-san's unique touch. The second was the Lombardia pasta made with buckwheat flour, a rare find that introduced me to a new world of pasta. It contained shredded dried fish and potatoes, making it a perfect dish for winter. I am grateful to Kudo-san for always surprising me and showing me new worlds.

Once again, I visited Restaurant 910. I ordered the following dishes: - Assorted appetizers: A Milanese-flavored minestrone with a gentle taste that warms the heart. The variety of flavors in the appetizer plate always surprises me, especially the different tastes of pears. - Spaghettini Colatura: A pasta dish with a Marphy-style oil base using fish sauce. Simple yet full of flavor, it's a delicious dish. - Coppe Gani with a light tomato sauce: A light tomato-based risotto bursting with the flavor of crab. The flavors harmonize perfectly and make it delicious. - Hirai beef tail and wasabi greens risotto: My favorite risotto that I have been waiting for. The perfect balance of beef tail and wasabi greens makes it my favorite risotto. - Spaghetti with Salsiccia tomato sauce: The last pasta dish served in the right order, with the presence of salsiccia but not too heavy, making it easy to finish. - Milked tongue red wine stew: A rare dish made by stewing calf's tongue. Surprisingly tender, and the red wine sauce goes well with the vegetables. This restaurant always surprises me while providing the best dining experience, thanks to the chef's personality. It's my favorite place to spend a great time!

I visited my favorite restaurant again this month. The assorted appetizers for 1,800 yen had a gentle taste of minestrone, with the sweetness and umami of the vegetables. The basil potato salad, made without mayo which I don't like, was delicious with the addition of yuzu. The gnocchi with winter potatoes in a light tomato sauce with snow crab for 3,200 yen was full of the crab's flavor and the gnocchi paired perfectly with the sauce. The pappardelle with rosemary and duck ragu with Tanba chestnuts for 3,500 yen had the exquisite taste of Tanba chestnuts and duck ragu sauce. The bone-in grass-fed lamb roast for 4,800 yen featured a rare Australian lamb with rich flavor and harmonized well with the vegetables. I also had my favorite orange wine in addition to what I ordered by the glass, and the total bill came to just under 35,000 yen, which I still find reasonable. I love the owner's personality, so this is one of the restaurants I want to visit regularly. ♡

Finally got to visit my favorite 910-san! Starting with the seasonal changing grissini (this time cinnamon and raisin), I enjoyed the appetizer platter. The pasta, risotto, and main dish were all delicious and you can really taste the attention to detail. It's a hidden gem that I don't want to be too well-known, but it's a great restaurant. Thank you for the meal!

Italian Restaurant 910 @ Kyoto Prefecture Kawaramachi @yutaka910data ------------------------------------------------ Budget ¥10000~ Nearest station Kawaramachi Address Kyoto, Kyoto City, Nakagyo-ku, Kawaramachi-dori Sanjo-sagaru Minami Kurumayacho 282 Moritabiru 4F Chirukoro Kyoto TEL 050-3696-0910 (reservation only) ✍️7th year of patronage. On this day, I returned to Kyoto and had a meal with the usual regular customers ---------------------------------------------------- Menu ・Antipasto Misto ・Garganelli with salsa di pistacchio ・Gnocchi with 4 types of cream sauce ---------------------------------------------------- #Dinner #Italian #Wine #Pasta #Gnocchi #VegetableSommelier #KyotoItalian #Kawaramachi #GionShijo #KyotoDinner #KawaramachiGourmet #FoodCravings #Foodstagram #Gourmet #Gourmetstagram #WantToConnectWithFoodLovers #WantToConnectWithPastaLovers #WantToConnectWithWineLovers #foodie #eeeeeats #foodphotography #instafood

I visited this restaurant twice during my stay in Kyoto. The arrangements, such as leaving it up to the chef, were fantastic, and the service and conversation were excellent. It's a really cozy place. The food is delicious, of course. It's a favorite restaurant that I don't want to tell too many people about.

I wanted to visit a certain restaurant. It seems that now they are operating on a completely reservation-only basis due to the situation with COVID-19. They have implemented infection prevention measures such as acrylic dividers, and I had a great time because the food was delicious. The chef is truly a vegetable sommelier, and the vegetables were incredibly tasty. They also had unique pasta dishes, including pasta shaped like candy, which was very surprising. I definitely want to go back again.

As usual, I walked east on the south side alley of BAL and slowly climbed the stairs to the 4th floor of the building, where I was greeted by Kudo-san's smile. To start off, on this day I had a sparkling wine: Grissini hazelnut spicy cumin antipasto with 11 varieties for 1700 yen. Kudo-san's carefully selected vegetable appetizer, a beautiful assortment that is pleasing to the eyes. Among the appetizers, the highlights were the Gorgonzola cheese creme brulee and Kyoto Uwazumi Zakura honey gelato, almost like a dessert (lol). For pasta, I had tomato pasta with sazae for 1600 yen and gnocchi with winter potatoes in basil-flavored hairy crab minestrone for 3500 yen. For the main course, I had Italian veal fillet scaloppine with porcini mushroom cream sauce for 3400 yen. For dessert, I had passion fruit granita for 100 yen and coffee. The white wine from Tuscany and Junmai Ginjo sake were also delicious. As usual, I enjoyed the meal in a fun and delicious rhythm. The wine was good, and the last glass of sake was also great. However, the second course meat was a bit disappointing. The sauce seemed a bit loose, and compared to the last time, the meat was not as good as I remembered. Overall, the rating is still high, but it was slightly lower than last time. Thank you for the meal!

Have you been to this restaurant more than 5 times? I've been talking to the chef and starting to understand a bit. First, there are hazelnut and cumin grissini. Antipasto misto as usual. In the center, there is conger eel and gaspacho. Around 11 o'clock, there is Kamo eggplant and green eggplant genovese, below that is blue tomato and mascarpone. It's elaborate. At around 3 o'clock position, there are corinchi and somen kabocha. Since the chef is a vegetable sommelier, there are a lot of vegetables. I feel like it would be better if there were a bit more meat and fish. Also, this restaurant doesn't use cloths, but I thought that white plates make the vegetables stand out more. When I asked the chef, he said that since the antipasto is generous, using glass plates gives a light feeling. I feel like I ate more carefully than usual. The pasta with tomato sauce with sazae liver and pasta with whole crab and clam soup were as delicious as ever. The veal fillet with porcini mushrooms was also delicious. The dishes were full of clever techniques. The finale with Hitachi beef roast was impactful, which was nice. It was a similar feeling to the experience at Mairevi. Thank you for the meal.

I was amazed! Have you been shocked by the Kyoto dialect recently? Today, I must say. This place is amazing... the commitment, attention to detail, and culinary sense are excellent. The ingredients, seasoning, and cooking methods are a bit unusual. The proximity to Chef Kudo also adds to the knowledge and appreciation. Being run by just one person has its pros and cons, but overall it's full of craftsmanship. We look forward to visiting this place regularly in the future.

I was looking forward to visiting an Italian restaurant in Kyoto that my friend recommended, where you can enjoy unique dishes like game meat. The owner explained each dish very carefully and it was easy to understand. They also had a wealth of knowledge about wine, which was impressive. If you are in Kyoto, be sure to visit this place!

I have been to this restaurant so many times that I have lost count. The photos are of the dishes I have eaten there. This is a place I must visit whenever I go to Kyoto because I love it so much. I am completely in love with the master's personality and the food.

It was very delicious. I want to go again with my friends.

The explanation is long but delicious ( ´∀｀)

It's delicious!

I think the vegetables and love for vegetables are great. Also, the customer base is great!

Located on the south side of BAL, a small building on the 4th floor can be found after heading east down a narrow staircase in a building without an elevator. Upon reaching the top, a sign on the door reads "Thank you for climbing the stairs!" which is a thoughtful touch. The interior feels more like a studio or meeting space rather than a restaurant, with Italian movie-related books and posters adorning the walls. The chef, who runs the place single-handedly, is incredibly warm and friendly, going above and beyond in customer service. The menu features dishes made with local ingredients, showcasing a taste of Kyoto. The chef patiently explains each wine selection and dish, making the dining experience truly special. The appetizers are plentiful and fresh, with a variety of options to choose from. The homemade grissini served before the meal is delicious, and the chef offers refills generously. The gnocchi with a four-cheese sauce and winter potatoes is a standout, while the roast chicken pairs perfectly with the wine. Despite declining, the chef kindly provides a complimentary grissini to take home, adding to the overall fantastic experience. The chef's hospitality, combined with the delicious food, creates a warm and welcoming dining atmosphere.