Vena

Thrown together in an unexpected meeting, chef Hiroki Hayakawa and sommelier Yoji Ikemoto immediately hit it off. Both natives of Kyoto, they felt bound by fate through their names, which both refer to bodies of water, so when they opened their restaurant under joint management, they named it ‘Vena’, Italian for ‘waterway’. The chef’s keen eye for ingredients pairs well with the sommelier’s collection of vintage wines. An interweaving of two Kyoto boys, born and bred in the ‘city of water’.

Here are three unique and unconventional aspects of the Michelin-starred restaurant Vena, Kyoto:

1. Meaningful Name Reflecting Water Connection

The name "Vena" means "waterway" in Italian and was chosen because both the chef Hiroki Hayakawa and sommelier Yoji Ikemoto have names related to water. This symbolic connection to water reflects their shared Kyoto roots and adds a poetic layer to the restaurant's identity.

2. Extensive Rare Italian Wine Collection

Vena boasts a large wine cellar behind the counter with 1,200 bottles of Italian wines, including rare aged vintages. The restaurant offers wine pairing courses that complement the Italian cuisine, making the wine experience a central and distinctive feature.

3. Scandinavian Antique Interior Design

Unlike many traditional Japanese or Italian restaurants, Vena’s interior is uniquely designed with Scandinavian antique furniture, creating an extraordinary and unconventional ambiance that contrasts with its Kyoto location and Italian menu.

• Hairy Crab: Used in the signature dish "Handmade Tagliolini with Hairy Crab and Sea Urchin Sauce," highlighting the restaurant's focus on seasonal ingredients and creative seafood combinations.
• Sea Urchin: Featured in the same dish as hairy crab, emphasizing the use of fresh, high-quality seafood to create a luxurious culinary experience.
• Seasonal Ingredients: Vena emphasizes the use of seasonal ingredients across its menu, reflecting a commitment to freshness and local sourcing.

Tasting Menus

• Chef's Recommended Dinner Course: ¥24,000

A La Carte Prices

• Lunch: ¥6,000
• Dinner: ¥20,000