Bini

Modern Italian in a charming Kyoto merchant’s townhouse. Keisuke Nakamoto cultivates a strong rapport with farmers in Ōhara, on whose vegetables he relies. Incorporating fermentation techniques he studied in Europe, he overlays flavour with sourness. The signature dish is tagliolini of crab or truffles. Hand-made pasta gets its flavour from eggs from farms he has carefully selected. The natural bounty of farm communities finds expression in his cuisine.

Ultra-small dining room with 8 seats

• Bini Kyoto operates with only eight seats, creating a chef's-table-like, highly intimate dining experience. (Gurunavi: Seating Capacity 8)

Single Chef's course on the menu with allergy notice, plus a dress-code caveat for men

• The menu features only one special Chef's course; guests are asked to inform of allergies. There is a note that men should not wear shorts or sandals. (Pocket Concierge / EN information)

Reservation strictly via Pocket Concierge or hotel concierge, two months in advance

• Reservations are only accepted through Pocket Concierge or the concierge counters of your stay, two months ahead of the date. There may be times when phone connections are difficult during busy hours.

Tasting Menu

• Dinner: ¥20,000 per person

Signature Dishes

• Tagliolini of crab or truffles