DODICI

Prix fixe menus combine Italian gastronomic experience with Japanese ingredients, as showcased by the risotto of Japanese rice. Raw tofu lees and Daitokuji natto are uniquely Kyoto. The chef strives for a light palate, making eating a relaxed experience. Salt-pickled vegetables are made into sauces, and utilising the tartness of fermentation brings to mind Japanese cuisine. The open kitchen and the spacious, blue-walled dining room feel bright and fresh.

Michelin-starred for two consecutive years (since 2023)

• DODICI has been awarded a Michelin star for two consecutive years since 2023, highlighting its sustained excellence in Kyoto's fine-dining scene.

Chef trained in Italy with Kyoto-inspired twists

• The chef moved to Italy at 28, trained at a Michelin-starred ristorante, and creates menus that honor traditional Italian flavors while weaving in Japanese and Kyoto-inspired twists and playfulness.

Dual-certified sommelier-led wine program with ~400 varieties

• The restaurant's manager is a certified sommelier in both Japan and Italy, pairing wines from approximately 400 varieties to complement the cuisine and guest preferences.

Signature Ingredients

• Shirogane pork (Iwate Prefecture): Used in Salsiccia Trapanese; a traditional Italian sauce with almond and watercress paste, but the dish is made with Iwate Prefecture's Shirogane pork, adding a Japanese touch. This pork provides a nuanced, slightly sweet and rich flavor that anchors the course with Japanese authenticity.
• Bonito (Kenken Bonito Carpaccio): Featured in Kenken Bonito Carpaccio; a meaty, flavorful fish used in a carpaccio with Komatsuna, fresh yuba leaves, and fermented tomatoes, finished with a ginger granita; highlights the restaurant's balance of Italian technique and Japanese ingredients.
• Komatsuna (Japanese mustard greens): Served with bonito carpaccio; contributes a fresh peppery bite that contrasts with the fish and tomatoes.
• Yuba leaves (tofu skin leaves): Paired with bonito carpaccio; adds delicate texture and a subtle soy-derived flavor.
• Fermented tomatoes: Layered with bonito and greens; adds depth, acidity, and umami through fermentation.
• Ginger granita: Finishes the bonito carpaccio; provides a bright, refreshing note that cleanses the palate.
• Refried fava beans: Floats in the pea potage; creates a creamy texture and earthy flavor.
• Ricotta cheese (homemade): Sauce element in the pea potage; adds creaminess and a gentle dairy sweetness.
• Bacon sauce: Accompanies the ricotta and pea potage; provides smoky, savory contrast.
• White fish: Featured in the white fish and onion fritters; forms the delicate flavor foundation of the dish.
• Onion fritters: Complement the creamy broth with sweetness and texture; part of the white fish pairing.

Tasting Menu Options at DODICI, Kyoto

• Standard Dinner Tasting Menu (Full Course, 10 Dishes): ¥16,500 per person (price including tax). Signature dishes included in this course:

  • Seared Medium Fat Tuna Carpaccio with Bamboo Shoots and Basil
  • New Potato Velouté topped with Fuki-tō and Anchovy-flavored Turban Shell
  • Spring Risotto with Sakura Shrimp and Rapeseed
  • Spiced Stewed Black-haired Wagyu Cheek with Kintoki Carrot Purée
  • Sautéed Spanish Mackerel with Spring Vegetables and New Onion Purée
  • Roasted Shichinaya Duck with Two Cuts, served with Raspberry Sauce and Duck Liver Sauce
  • Lobster with Fresh Tomato Sauce and Italy's Oldest Spaghetti
  • Churros with Domyoji and Strawberry Milk
  • Hyuganatsu Pavlova
  • Petits Fours (Beverage after the meal is included in the course) • Note: A service charge will be added to the course fee.

• Chef's Omakase Standard Dinner Course: ¥16,500 per person (price including tax).

  • A dinner course featuring carefully selected ingredients with Italian and Japanese influences.

• Lunch Course (8 items): ¥8,800 per person (price including tax) — available 12:00–15:00.

• Exquisite Lunch Course (10 Dishes): ¥13,200 per person (price including tax) — available 12:00–15:00.