Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Osuteria E Baru Porenta
(オステリア エ バール ポレンタ)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday
Online booking
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Highly recommended for Italian wine lovers… “OSTERIA BAR POLENTA”
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間八のカルパッチョ
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間八のカルパッチョ
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間八のカルパッチョ
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間八のカルパッチョ
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アンティパストミスト(ﾊｰﾌｻｲｽﾞ)
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鮎のコンフィ ピー油野菜添え
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鮎のコンフィ ピー油野菜添え
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トリュフとキノコのオムレツ
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和牛ホルモンのピリ辛煮込み
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名物 ピー油パスタ
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ピスタチオ ジェラート
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間八のカルパッチョ
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アンティパストミスト(ﾊｰﾌｻｲｽﾞ)
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間八のカルパッチョ
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鮎のコンフィ ピー油野菜添え
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鮎のコンフィ ピー油野菜添え
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トリュフとキノコのオムレツ
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和牛ホルモンのピリ辛煮込み
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名物 ピー油パスタ
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ピスタチオ ジェラート
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Consorzio Tutela Prosecco Brut
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間八のカルパッチョ
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Consorzio Tutela Prosecco Brut
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Monte Tondo Soave Mitoと間八のカルパッチョ
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Monte Tondo Soave Mito
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アンティパストミスト(ﾊｰﾌｻｲｽﾞ)
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Monte Tondo Soave Mito
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アンティパストミスト(ﾊｰﾌｻｲｽﾞ)
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La Spinetta Derthona Colli Tortonesi Timorasso
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アンティパストミスト(ﾊｰﾌｻｲｽﾞ)
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鮎のコンフィ ピー油野菜添え
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La Spinetta Derthona Colli Tortonesi Timorasso
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鮎のコンフィ ピー油野菜添え
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La Spinetta Derthona Colli Tortonesi Timorasso
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鮎のコンフィ ピー油野菜添え
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La Spinetta Derthona Colli Tortonesi Timorassoと鮎のコンフィ
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トリュフとキノコのオムレツ
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Avignonesi Cinquantino Merlot
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トリュフとキノコのオムレツ
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Avignonesi Cinquantino Merlot
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和牛ホルモンのピリ辛煮込み
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Umani Ronchi San Lorenzo Rosso Conero
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Umani Ronchi San Lorenzo Rosso Coneroと和牛ホルモン
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Umani Ronchi San Lorenzo Rosso Conero
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名物 ピー油パスタ
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Consorzio Tutela Prosecco Brut
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名物 ピー油パスタ
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Consorzio Tutela Prosecco Brut
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ピスタチオ ジェラート
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Consorzio Tutela Prosecco Brut
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ピスタチオ ジェラート
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Menù
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Menù
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Grappa
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OSTERIA BAR POLENTA
- Previous review
- To the list of reviews（50）
- Next review
Restaurant information
Details
| Restaurant name |
Osuteria E Baru Porenta
|
|---|---|
| Categories | Italian、Wine bar、Pasta |
| Phone number (for reservation and inquiry) |
075-352-3227 |
| Reservation Availability |
Reservations available |
| Address |
京都府京都市下京区寺町通仏光寺下ル恵美須之町546-1 しきさいビル １Ｆ |
| Transportation |
Approximately 3 minutes south on Teramachi-dori from Hankyu Kawaramachi Station exit 10 372 meters from Kyoto Kawaramachi. |
| Opening hours |
|
| Budget |
￥5,000～￥5,999 |
| Budget（Aggregate of reviews） |
￥6,000～￥7,999
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| Method of payment |
Credit Cards Accepted （JCB、AMEX、VISA、Master、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
20 Seats （ 14 table seats, 6 counter seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Wine,Cocktails,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations,Sommelier |
| Website | |
| The opening day |
2010.5.8 |
| Remarks |
●Sommelier Always a sommelier, including excellence. There is a walk-in wine cellar inside the store. Sommelier-selected bottled wine (approximately 20 types from ¥3,700, approximately 20 types available from ¥5,000 and above) ●Focus on Northern Italian Local Cuisine |
| PR for restaurants |
3 minutes walk from Hankyu Kawaramachi Station. Italian Cuisine that is particular about ingredients
Business hours: 17:00 - 23:00 (22:00 Food LO, 22:30 Drink LO) 1 drink system [Please order 1 drink per person] Closed: Every Wednesday Closed |
After having a very satisfying lunch prepared by Michelin⭐️⭐️⭐️ Kyoto's "[a:26001346, Kikunoi]" at "[a:3003123, Ishidoriya Kaishoku Shinkameya]", we headed to Iwate Hanamaki Airport in the evening. After arriving, I took a JAL flight to Itami Airport.After arriving, I made a mad dash to take the Osaka Monorail to Hankyu (regular➡︎semi-express➡︎express) and transfer.It was the day when I went to Kyoto for the first time in about a month since the Gion Festival.I went to the hotel in Shijo Karasuma where I was staying. I left my luggage at Cuisine Française ``[a:2011551,Yui]'' in Hachinohe, where the owner and chef, Takumi Neichi, recommended me, ``If you have time, give it a try.''He is one of the few sommeliers in Kyoto who has an Excellence Certification. This is the restaurant ``[a:26015988,OSTERIA BAR POLENTA]'' run by Eiji Ishikawa, the owner and chef.He studied at ``[a:1000139,Gilligan's Island]'', the main dining restaurant at the Windsor Hotel Toya, which is loved by VIPs both domestically and internationally. Chef Ishikawa was my boss in the food and beverage department when I was working at the company.It was because of that connection that I received this message for the first time.First of all, I would like to say, ``I came here because I was meant to come here.I'm really glad I came.'' Who could have imagined that I would be reunited with my friend and his wife who live in Kyoto for the first time in 12 years in the restaurant?Ishikawa and the madam of Sommelière are both very kind to my friend and his wife. Everyone was astonished at how connected I was to them.I felt like I was able to regain all the information I had about restaurants in Rakuchu all at once, and I felt like I was suddenly able to recover from a 3-year hiatus.After all, we must value the connections between people. I don't think so. I really don't know where or how it will connect. So, we had a fun time talking about old stories until the store closed. At the end, the owner Ishikawa gave us Magnum's Prosecco, "Consorzio Tutela Prosecco." We had a lot of fun talking and having a drink.Now, I would like to briefly write about the dishes we had a la carte.The aperitivo was Prosecco from Veneto, ``Consorzio Tutela Prosecco Brut'', and the food was We started with carpaccio of today's fresh fish from the menu board, ``Campachi'' from Tokushima Prefecture.The live fish had just the right amount of elasticity and flavor.We got off to a good start with the simple yet delicious carpaccio. ｡I found the word appetizer platter in the menu book and ordered it without wasting time.As it was quite early and the number of items was small, the ``antipasto misto'' was served in half size with okra, zucchini, and Kyoto ginseng. )'s insalata, prosciutto, Italian Cuisine salumi, caprese with plum-shaped cherry tomatoes and mozzarella, and polenta, which is the origin of the restaurant's name, and the fish dish pesce, confit of wild-caught sweetfish, contorno. It's made with Manganji chili peppers, summer beans, bottarga, and spicy pea oil.Finally, there's a mushroom omelet topped with Italian summer truffles, and Meat Dishes To top it all off, we had a spicy stew of Wagyu beef offal that had an amazing taste, and to fill our stomachs, we finished with a pea oil pasta with a lingering taste that was inspired by peperoncini, and dolce with pistachio. I enjoyed the Abbiinamento with Gelato and the exquisite wine pairing.