楽しくて美味しい、最高のイタリアンレストラン♪ : Gion Ni Yongo

"Ristorante 245 Gion" is an Italian Cuisine Restaurants in Gion called "Modern European Style" located in Gion, Kyoto. You can enjoy creative dishes using seasonal Kyoto vegetables and wild game from Miyama, Kyoto with all five senses. It opened in 2011 on Shinmonzen-dori, a street lined with antique shops and antique shops. When you open the lattice door of a traditional Japanese-style townhouse, you are suddenly greeted by a modern all-glass door. Transparent glass on the floor. The restaurant is elaborately built, with parts of the restaurant offering a view of the wine cellar beneath the floor.There may have been a similar Restaurants in Rome!Owner and chef Masakazu Yoshioka.He used to go to markets with his father, a broker, from an early age and was exposed to a variety of ingredients. After graduating from high school, he became a carpenter and then a career in cooking.After graduating from culinary school, he worked at Hotel Keihan Kyobashi for three years, then at Kyoto Yasai Italian Cuisine Restaurant Canobiano Kyoto, where he was promoted from sous chef to chef, where he worked for eight years. Returned to Japan after one year of warrior training in seven European countries. In 2011, “Gion 245” opened. Dayner. selection. [Drink] "Black Oolong Tea" [Prosciutto /Sweet Potato] Beniharuka's sweet potato is layered with Bayonne's Prosciutto. Accented with rum. Served with Japanese bee honey and nuts. [Smoked quail and eel from Mikawa] One of our specialties. A combination of soft-boiled quail eggs and crispy grilled eel with a fragrant smoke aroma. Served with koji made from brown rice. [Cappellini and Fugu Frit] ``Cappellini with Fruit Tomatoes'' Using extra-fine pasta ``Cappellini'', the combined sauce takes advantage of the refreshing sweetness of fruit tomatoes. Garnished with flower spike shiso. ``Tora Puffer Fish Fritto'' Wrap the tiger puffer fish in a seaweed and fry it. Finally, the gelatinous substance between the skin and the flesh. [Bread] ``Pain de Mi'' [Lobster gratin] Warm lobster, green onions, and raclette cheese on a Staub cocotte plate. It's definitely delicious with melty cheese. Green onions are a nice accent. [Vongole Rosso, Sauteed pomfret] Pair with tagliolini in tomato sauce using Hokkaido clams for Vongole Rosso. On top of that is sautéed pomfret from the Setouchi Inland Sea. Sprinkle with Parmesan. The chef says it's hard to find pomfret this good. [Hokkaido herb beef] Hokkaido herb beef Steak. Soy sauce powder brewed for 3 years. Add shiitake mushrooms and stick senor. [Ice cream] ``Famous homemade soybean ice cream'' Kinako Soft serve ice cream in a mini cone. [Dolce] "Sakura Tiramisu" Beneath the flower-shaped sable is tiramisu. [After-meal drink] ``Chamomile tea'' I had a great time with the regular customers at the counter. At first, there were only regulars, and I thought it would be difficult to be there if you weren't a regular, but they accepted me. It was like having a dinner party at the chef's home. This is probably due to the chef's personality, which is loved by all the customers.