Ristorante Canoviano

This Italian restaurant, managed by chef Takamasa Uetake, is in the basement of a posh building near Daikanyama Station and is often busy with young people. It specialises in bringing out the natural tastes of ingredients, and doesn’t use butter, garlic or chilli. Canoviano cooks a lot with Kyoto vegetables, and his recipes are truly Italian, adapted for the Japanese palate. Wines from northern Italy, where Chef Uetake trained himself, make up most of the list. The attentive staff deserve special mention.