Cenci

Ken Sakamoto, the owner and chef at this stylish Italian restaurant near Heian Shrine in Kyoto, takes great care with the craftsmanship behind his dishes, believing that bringing out the best in his ingredients is a homage to the producers and land which birthed them. Walking into the restaurant feels like entering a secret bunker — a hideaway for luxurious Italian dining — on account of the entrance tunnel built of red bricks: handcrafted by the chef and his staff using the earth dug up during the construction of the restaurant. Once you pass through this tunnel and into the dining room, you’re greeted with an ultra-stylish interior. The kitchen is raised up above the seating area, so guests can see the chefs buzzing around preparing their meals. The dishes they prepare showcase the best of the oceans and forests of Japan, presented in unmistakably Italian styles, including clam chowder with cauliflower and mussels, charcoal-grilled duck with duck gravy and almond sauce, and a cabbage and oyster risotto.