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restaurantCuisine: Western / General,Western / Italian,Asian/Ethnic / International/Fusion / Italian,Italian/French

scheduleOpen: [ Wednesday ~ Sunday,Holidays,Day Before Holidays] Lunch 12:00 pm - 3:00 pm (last order 12:00 pm)
[ Wednesday ~ Sunday,Holidays,Day Before Holidays] Dinner 6:00 pm - 9:30 pm (last order 6:30 pm)

translateEnglish services: English menu and English-speaking staff available.

listFeatures: English menu / English-speaking staff / Lunch / No smoking / Western cutlery / Child friendly / Counter seating available / Sommelier/wine steward / course meals / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.

psychiatrysustainable initiatives

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I want to play the role of media that delivers the voices of producers to guests.

Through communication with producers, we understand changes in ingredients and utilize them in cooking and serving methods. We try to convey to our guests through our food the voices of the producers and the influence of the climate, such as ``who, where, and what they are thinking about''.
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We are implementing initiatives to connect the rich ocean and food culture to the future.

Sakamoto participates in "Chefs for the Blue", a program to learn and think about how to protect the rich ocean and food culture, and serves as the Kyoto area lead chef. We believe that it is important to constantly think and act, such as ``enlightenment through seminars'' and ``nurturing the next generation.''
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In addition to the effective use of ingredients, we aim to create a food cycle where waste ingredients are turned into fertilizer.

While making full use of all ingredients, we ask our contracted farmers to reuse the kelp and coffee grounds as fertilizer for our contracted farmers. We hope to deliver the vegetables grown there to our guests and help reduce food waste.