Kyoto, Gion – Italian cuisine restaurant “Listretto 245 Gion”
“モダンヨーロピアンスタイル”という祇園のイタリアンレストラン。
You can enjoy original dishes made with seasonal Kyoto vegetables and ingredients from Miyama in Kyoto, using products like jibie. These dishes can be savored by engaging all five senses.
In 2011, it opened up on a new street lined with antique shops and art galleries.
Opening the lattice door of a townhouse with the charm of Kyoto, one is greeted by a modern, fully glass-door entrance.
From the transparent glass panel of the floor, one can see the wine cellar beneath the floor. The construction is quite elaborate. Perhaps there was a similar restaurant in Rome!
Owner Chef Yoshio Yoshikawa. Since childhood, he worked with a middleman at the market, getting exposed to various types of ingredients. After graduating from high school, he pursued a career as a carpenter, and later turned to cooking. After completing culinary training, he worked for 3 years at the "Hotel Kyoban Kyobashi," and then was promoted from sous-chef to head chef at the "Canoviano Kyoto" restaurant specializing in Kyoto vegetables and Italian cuisine. He worked there for 8 years before returning to Japan after a year of training in 7 European countries. In 2011, he opened "Gion 245."
Dina-. Please leave it to me.
【음료】
“Black Oolong Tea”
【햄과 슈거 포테토】
On the sweet potatoes of Hong Haruka, there’s a layer of bianoune fresh ham. Rum serves as an accent to the dish. topped with honey from Japanese bees, nuts, and other ingredients.
【Uzura and Michihō-produced eel smoked dish】
One of the special dishes.
A combination of fragrant smoky aroma, semi-mature quinoa eggs, and crispy fried eel. Served with koji made from brown rice.
【カッペリーニとふぐのフリット】
“Fruit and Tomato Capellini”
Using extremely thin pasta “Cappellini,” the sauce is crafted to maximize the fresh sweetness of fruit tomatoes. The dish features a touch of wild basil, adding a unique touch.
“Troghug’s Fritter”
Roll the tarafugu with tofu and then fry it. Tofu refers to the gelatinous substance located between the skin and the flesh of the fish.
【パン】
“Pan de Mí”
【오마르 해초 그라탄】
On a Stoub's crostini plate, there’s a gratin topped with Omal eggplant and shallots, along with Lachrelette cheese. The cheese is smooth and definitely delicious. The shallots serve as an excellent accent to the dish.
【Bongere Rosso, stir-fried mackerel】
This dish features tomato sauce made with clams from Hokkaido, paired with Taliani. On top of that, there’s seared mackerel from the Kii region. Drizzled with Parmigiano Reggiano cheese.
The chef himself said that it's quite rare to find a mackerel that's so delicious.
【Hokkaido Herbs Beef】
Steak of Hokkaido herbs beef. Soy sauce powder aged for 3 years. Served with shiitake mushrooms and spicy vegetables.
【아이스크림】
“Famous homemade kani-ko ice cream”
In the MiniCoon, there’s a soft cream made with kona.
【ドルチェ】
“Sakura’s Tiramisu”
Under the subre that resembles the shape of a flower, there’s tiramisu.
【식후 음료】
“カモミールティー”
I was able to spend a pleasant time with the regular customers at the counter.
At first, I thought that only regular customers would be there, and it would be uncomfortable for those who aren’t regulars. However, they still accepted me. It was like a rice gathering at the chef’s home.
It's because of the chef's personality that all of our customers love this restaurant.
