Cenci

An unforgettable evening with chef Ken and his team at Cenci. The cuisine may look Italian and have Italian names, but every ingredient is from Japan, and cooked using Japanese techniques. Unbelievably delicious, the ayu river fish dish is a standout amongst all the amazing dishes. The wine pairing complemented the food well, with several delightful surprises. Service was impeccable, the waitstaff made us feel welcomed, and let's not forget chef Ken for taking the time to greet every guest and bid them farewell. If you plan to be in Kyoto, make a reservation here and prepare to have an amazing experience.

Interesting cooking with all local seasonal artisans' produce, from mountain to sea, using various innovative seasoning and spices to draw out the flavours. Wonderful wine pairing, highly recommended. The memorable dishes were the ebi imo with cummin and the luscious Parsut prosciutto by Bon Dabon.
Service was attentive and enthusiastic. Not only would Chef Sakamoto sent all guests off, but he welcome them once they were seated and then back to the kitchen to cook. That's a nice touch.
Only quibble was the tight table spacing. Still a very enjoyable 2.5-hour lunch.

Was in Kyoto in July and was recommended to dine at this fine restaurant. What an amazing experience and amazing food. Shout out to the chef Ken Sakamoto for altering the set menu for my fiancée as she’s allergic to some fruits. ありがとうございます!!