ortensia
274 Demizucho, Kamigyo-ku, Kyoto, Japan
¥¥ ・ Italian
MICHELIN Guide's Point Of View
The chef has gained experience in many parts of Italy, but Sicily remains closest to his heart. Pasta made with dried tuna roe, and ‘matalotta’, a stew of whitefish and vegetables, are traditional flavours. To grow a clientele that drops in casually, ortensia is decorated in a burnt-orange tone, recalling the blood oranges of the Mezzogiorno. Familiar items such as clam sauce pasta and spaghetti peperoncino grace the menu as well.
Facilities & Services
- Counter dining
- Air conditioning
Credit cards accepted
