The vivid colors and taste attest to the vitality of the ingredients

Chef Katsumura, who trained at one of Kyoto’s leading Italian restaurants, opened Zucchero in 2024. Before opening his shop, he did on-the-job training for 7 months at a wholesale broker at Kyoto Central Wholesale Market, and from the connections he made there, he also trained for 11 months at GION SASAKI. This period translated into a priceless experience of learning about the essence of seafood from multiple perspectives. The grand menu boasts reliable traditional dishes such as pasta with squid ink sauce and Roman pasta carbonara. Daily specials feature seasonal dishes with a focus on seafood including seafood carpaccio and tartare, as well as gratins. Among these dishes, the chef recommends the cold pasta with scallops and beets for \2,090. This dish illustrates the vitality of the quality ingredients with the rich taste of scallops, and the sweetness of the vegetables rounded off by the bitterness of watercress, offering flavors that are no less impressive than the visuals.