ortensia

The story

Ortensia: Sicilian Italian Dining near Kyoto Imperial Palace – Michelin Recommended

A Taste of Sicily in the Heart of Kyoto

Between the Kyoto Imperial Palace and Jingu-Marutamachi Station, on the broad Kiyamachi-dori, Ortensia offers a quiet corner of Italy in the ancient capital. The warm wood, exposed brick, and orange walls evoke a trattoria in the Italian countryside—a deliberate setting for chef-owner’s personal vision of Italian cooking.

Having trained in Japan before spending three years traveling Italy from north to south, the chef was most drawn to Sicily. That island’s open, cross-cultural spirit became the foundation of his cooking. At Ortensia, the menu is built around Sicilian cuisine but reaches across Italy: from popular classics to obscure regional dishes, each plate reimagined with the chef’s own touch.

What You’ll Find on the Plate

The kitchen sources carefully: seasonal seafood from Kyoto’s central market, rare catches direct from fishing ports, and Iga beef from a trusted butcher in Mie prefecture. Olive oil, escargots, and other key ingredients arrive from Italy.

Among the signature dishes is Matalotta, a traditional Sicilian fish stew made with fresh white fish, red onion, celery, raisins, pine nuts, capers, olives, anchovies, and cherry tomatoes, finished with oregano and mint. Another highlight: sweet shrimp with stracciatella cheese, dressed simply with olive oil, salt, and pepper. The braised beef cheek, slow-cooked with dried porcini and red wine, is tender and deeply flavored.

For pasta lovers, there’s spaghetti with Sardinian mullet bottarga, topped with crunchy morrìca (toasted breadcrumbs)—a recipe learned from a Puglian winemaker. The risotto alla pescatore packs multiple shellfish into a single, perfectly al dente bowl.

Lunch is served as a set course; dinner offers both à la carte and several omakase-style courses. The chef’s special “ortensia” course forgoes meat entirely, focusing instead on the best ingredients of the day, presented without the usual starter-main-dessert structure.

Wine That Travels with the Food

The wine list, personally tasted and selected by the chef, holds over fifty bottles. Italy is the focus, with a strong selection of natural wines alongside more conventional labels. By the glass, you’ll find white, red, rosé, and orange wines that change regularly. The staff brings several options to your table so you can choose the one that best matches your meal.

Recognition That Fits

Ortensia’s thoughtful approach—Italian technique rooted in Japanese precision, a deeply personal connection to Sicily, and unwavering attention to sourcing—earned it a Michelin Recommended distinction in 2026. The award reflects what regulars already know: this is a place where the food tells a story of place and passion, no translation needed.