Menu to Taste

DODICI

Italian, Modern Italian, Japanese Fusion · Kyoto · Michelin One Star · Chef 尾本 寛

Awarded one Michelin star, DODICI in Kyoto is led by chef Hiroshi Omoto, who blends Italian gastronomy with seasonal Japanese ingredients. The restaurant changes its tasting menu monthly, serving dishes such as hand-made pasta and charcoal-grilled Omi beef in a dining room styled in dark navy, gold, and silver.

〒604-0943 京都中京区麩屋町通御池上ル上白山町239, Kyoto

  • 1 Michelin Star

Menu

Dishes

  • Chef’s Special Dinner Course (11 Dishes) (25300) — 11 dishes. This course must be reserved at least three days in advance. (We are not able to accommodate allergies, etc.) *We may be able to accommodate certain items, so please check with us if you have any questions. Please enjoy our chef’s superb course using the best ingredients from all over Japan.
  • Lunch Course (10 Dishes) (13200) — 10 dishes. This is a short version of the dinner course. Carpaccio of flatfish, lotus root, lucola and ginkgo nut, autumn salad, white balsamic sheet. *Ginger consommé soup with wax gourd and kujo leek with black truffle. Spaghetti with matsutake mushrooms and hokki-gai shellfish ario aurio. Charcoal-grilled wild eel with ume plum risotto accented with shiso leaves. Oven-baked Edomae barracuda with homemade fish sauce bagna cauda and myoga pickles. Venison roti with simple grape sauce. Figs with fig sorbet and marsala sauce. Petit fours. After-dinner beverage. The above is an example of the course content. Please note that ingredients and cooking methods are subject to change depending on availability. Please note that alcohol may be used for flavoring, etc. If you have any allergies, please let us know in advance.
  • Dinner Course (10 Dishes) (16500) — 10 dishes. Carpaccio of flatfish, lotus root, lucola and gingko, autumn salad, white balsamic sheet. *Ginger consommé soup with wax gourd and kujo leeks, black truffle aroma. Charcoal-grilled wild eel with ume plum risotto accented with shiso leaves. Foie gras flan with sweet sake and passion fruit sauce. Oven-baked Edomae barracuda with homemade fish sauce bagna cauda and myoga pickles. Venison roti with simple grape sauce. Spaghetti with matsutake mushrooms and hokki-gai shellfish ario aurio. *Cold Japanese pear soup. *Fried fig kadaihu with fig sorbet and marsala-flavored mitarashi sauce. Petit fours. After-dinner beverage. ※The above is an example of the course content. Please note that ingredients and cooking methods are subject to change depending on availability. ※Please inform us in advance if you have any allergies to any of the above ingredients.
  • Lunch Course (8 Dishes) (8800) — 8 dishes. Carpaccio of flatfish, seasonal vegetable salad with aroma and texture, white balsamic glaze. *Ginger consommé soup with wax gourd and kujo leek. *Light ragout sauce of Omi beef, Neapolitan style Genovese with homemade tagliatelle. Charcoal-grilled wild eel with ume plum risotto accented with shiso leaves. Roti of Iwate Shirogane pork with fermented paprika sauce and grilled eggplant. *Dessert of figs with azuki beans DODICI sesame dumpling style. Petit fours. This is an example of a course. Please note that the menu may change depending on the season’s ingredients.
  • After-Dinner Beverage
  • Flatfish Carpaccio — With seasonal vegetable salad, aroma and texture, and white balsamic glaze.
  • Ginger Consommé Soup — With wax gourd and kujo leek.
  • Homemade Tagliatelle — With light ragout sauce of Omi beef, Neapolitan style Genovese.
  • Charcoal-Grilled Wild Eel — With ume plum risotto accented with shiso leaves.
  • Roti of Iwate Shirogane Pork — With fermented paprika sauce and grilled eggplant.

Set Menu

  • Lunch Menu (10-dish) (13200) — A 10-dish lunch menu per person, tax included. This is a short version of the dinner course. Service charge not included, 10% tax. Example content; ingredients and cooking methods subject to change. Alcohol may be used for flavoring. Inform about allergies in advance.
  • Lunch Menu (8-dish) (8800) — An 8-dish lunch menu per person, tax included. Service charge not included, 10% tax. This is an example of a course; menu may change depending on seasonal ingredients.
  • Dinner Menu (10-dish) (16500) — A 10-dish dinner menu, tax included. Service charge not included, 10% tax. Example course content; ingredients and cooking methods subject to change. Inform about allergies in advance.
  • Chef’s Special Dinner Course (11-dish) (25300) — An 11-dish Chef’s Special Dinner Course, tax included. Service charge not included, 10% tax. Must be reserved at least three days in advance. Cannot accommodate allergies, but certain items may be adaptable; inquire for details. Features the chef’s superb course using best ingredients from all over Japan.

The Experience

Expect a relaxed and intimate atmosphere. The meal is structured around a tasting menu and a wine pairing.

Phone: +81752211238

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