The story
In Kyoto’s Nakagyo ward, just south of the Imperial Palace, Zucchero opened in January 2024 with a simple philosophy: let guests eat what they like, as much as they like. The restaurant operates on an a la carte menu rather than a fixed course, encouraging lingering over plates of traditional Italian fare. The tagline — “a hideaway for food lovers where time slips away” — captures the unhurried warmth of the counter dining space.
A Kyoto native born in 1977, chef Kazuhiko Katsumura trained for two decades at long-standing Italian restaurants in Kyoto and Kobe before broadening his repertoire at ORTO, where he studied innovative fusion. He then honed his fish selection skills with the wholesaler Hinomaru Suisan and learned Japanese techniques at a celebrated kaiseki restaurant. That layered experience — Italian tradition, seafood expertise, and Japanese precision — shapes every dish.
Dinner runs from 18:00 to 22:30 (last entry), with lunch still to come. Current offerings include seasonal fish and fruit carpaccio from ¥2,750, a mixed fritto misto of seafood and vegetables, cold pasta with scallop and beet, squid ink tagliolini, red-wine-braised beef cheek, and a Milanese-style veal cutlet with salad. The kitchen works directly with a fish wholesaler, giving the seafood dishes a natural edge.
Zucchero’s quiet confidence and technical command earned it a Michelin Recommended distinction for 2026 — a fitting nod to a chef who says he steps into the kitchen each day hoping his cooking might spark joyful moments for his guests.
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