Barbera

In the Saiin neighborhood of Kyoto, Barbera crafts Italian plates that showcase the inherent character of their ingredients. The pasta and rice courses alone are reason enough to visit, ranging from spaghetti bathed in the deep, savory umami of oysters to a cream sauce pasta that balances sea bream and clams with the fragrant herbal lift of aonori seaweed. A porcini risotto impresses with its heady aroma and velvety texture, while pasta layered with eggplant, tomato, and cheese offers a comforting, rich alternative.

The à la carte menu extends into a varied roster of antipasti and meat dishes, including crisp deep-fried olives stuffed with minced meat, sweetfish confit, and tender veal accompanied by a rich mushroom sauce. True to the restaurant's name, the cellar boasts an appealing range of Italian wines, inviting guests to discuss pairings with the staff to suit the rhythm of their meal and individual tastes.

Open for evening dinner service, the dining room offers both counter and table seating where patrons can savor the chef's cooking at an unhurried pace. Meals can be rounded off with coffee and desserts such as black tea panna cotta. Given the limited seating capacity, booking a table in advance is strongly recommended.