Stars'n Cacio Kyoto
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A fusion of authentic Italian and classical American cuisine
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A new breakfast menu has arrived at the popular authentic Italian restaurant in Kyoto’s Kawaramachi district! We’ve prepared set meals where you can choose your favorite main dish, featuring pancakes crafted with care by our Italian chef and acai bowls. Why not enjoy a morning meal in an authentic Italian atmosphere? ⚪︎Seasonal fruit yogurt⚪︎Orange juice or a basil-scented tomato and olive oil salad⚪︎Main dish of your choice (Please choose from the following): • Homemade pancakes • Assorted fruits • Scrambled or fried eggs, sausage, and bacon • Thick-sliced toast with jam and honey • Acai bowl with granola • Avocado toast • Cake of the day ⚪︎ Coffee or tea
Appetizer, pasta, main course, and dessert. You may choose one pasta dish and one main course. 1st Course [Appetizer]: Burrata with caviar and wild herbs 2nd Course [Pasta] (Please choose from the following) ・Spinach Pappardelle with Bolognese Sauce (house-made flat pasta)・Tomato Spaghetti・Handmade Fudgioni with Seafood Ragu (house-made short pasta)・One pasta dish from the à la carte menu (+1,500 yen) Third Course [Main Course] (Please choose from the following)・Air-dried and aged wild sea bass with asparagus cream and seasonal vegetables・Aged Japanese beef with potato mille-feuille and truffle (+3,000 yen) 4th Course [Dessert] Homemade tiramisu [Drink] Coffee or tea included
This set includes an appetizer, pasta, dessert, and a drink. You may choose one pasta dish. First Course [Appetizer] (Please choose from the options below) · Soup of the Day · Burrata Salad (+1,000 yen) Second Course [Pasta] · Spinach Pappardelle with Bolognese Sauce (house-made flat pasta) · Spaghetti with Tomato Sauce · Handmade Fudgioli with Seafood Ragu Sauce (house-made short pasta) Dessert of the Day Coffee or Tea
The morning menu started at an authentic Italian restaurant in Kawaramachi, Kyoto, has been so well received that we have prepared a new set. This breakfast set is inspired by the Mediterranean Sea. Why don't you enjoy a wonderful morning in an authentic Italian atmosphere?
Available for parties of two or more. Price per person. A chef’s choice course prepared by our Italian chef, featuring an abundance of seasonal ingredients. Enjoy dishes unique to Stanzunaccho, such as burrata with caviar, risotto made with two-year-aged Carnaroli rice, and homemade lobster ravioli. For the main course, we offer charcoal-grilled wild sea bass aged for over a week and charcoal-grilled domestic beef. This special course features luxurious ingredients such as foie gras and truffles. It’s highly recommended for anniversaries and special dinners. *For visits on or after October 15, the fall menu will be served. [Appetizer 1] Stuzzichini—Three Types of Italian-Style Appetizers— [Appetizer 2] Kawaba Farm Burrata—Served with Sautéed and Marinated Eggplant and Caviar— [Risotto] Risotto made with 2-year-aged Italian Carnaroli rice—served with fresh herbs grown in our own vegetable garden in Ohara, Robiola cheese from Piedmont, and grass-fed butter from Miryozaka Fromage— [Pasta] Homemade Lobster Ravioli—Homemade ravioli wrapped in egg-enriched dough and carefully boiled. Served with a rich lobster cream sauce, spring onions, and extra virgin olive oil~ 【Main Course 1】Wild Sea Bass ~ Aged for over a week and grilled to perfection over Miyama firewood charcoal. Served with Ohara carrot relish and seasonal vegetables~ [Main Course 2] Charcoal-grilled Japanese Beef ~ Served with aromatic French foie gras, freshly shaved truffles, and a crispy potato mille-feuille baked with butter and Mediterranean salt~ [Dessert] Tiramisu [Petit Fours] Cookies [Beverages] Coffee or Tea
Please choose either a fish or meat dish for your main course. Prices are per person. Reservations are accepted for parties of two or more. A chef’s choice course prepared by our Italian chef, featuring an abundance of seasonal ingredients. Enjoy dishes unique to Stanzunaccho, such as burrata with caviar, carpaccio of smoked Italian veal, and handmade ravioli made with chestnut flour. For the main course, you may choose between wild sea bass aged for over a week or charcoal-grilled Japanese beef served with foie gras and truffles (+¥3,000). This course is highly recommended for anniversaries and special occasions. *Starting October 15, the fall menu will be served. [Appetizer 1] Stuzzichini—Three Types of Italian-Style Appetizers— [Appetizer 2] Kawaba Farm Burrata—Served with Sautéed and Marinated Eggplant and Caviar— [Appetizer 3] Smoked Italian Veal Carpaccio—Thinly sliced sous-vide veal with capers and a tuna-mayonnaise sauce—[Pasta] Handmade Ravioli—Pasta dough blended with chestnut flour, filled with slowly simmered Kyoto-style free-range chicken and Tajasca olives— [Main Course] *Your Choice* Wild Sea Bass—Aged for over a week and grilled to perfection over Miyama firewood charcoal. Served with Ohara carrot relish and seasonal vegetables ~ OR Charcoal-grilled Japanese Beef (+¥3,000) ~ Accompanied by aromatic French foie gras, freshly shaved truffles, and a crispy potato mille-feuille baked with butter and Mediterranean salt ~ [Dessert] Tiramisu [Small Sweets] Cookies [Drinks] Coffee or Tea
Only this Kyoto Gourmet Tour course includes tax and service charges in the price. Available for a limited time from August 1, 2026, to September 30, 2026. This is a special course created by a chef from Piedmont, Italy—a region renowned for its cuisine. The menu features three types of Italian-style appetizers, a chilled soup, handmade ravioli, dessert, and an after-dinner drink.
This is the price per person. Only for this Kyoto Gourmet Tour course, the price includes tax and service charge. Reservations are accepted for parties of two or more. Available for a limited time from August 1, 2026, to September 30, 2026. A special course created by a chef from Piedmont, Italy—a region renowned for its cuisine. The meal begins with a selection of three Italian-style appetizers, followed by an appetizer featuring Kawaba Farm’s burrata cheese topped with caviar. We’ve prepared handmade ravioli made with brand-name Kyoto free-range chicken, slowly simmered and paired with Tajasca olives, then wrapped in homemade dough blended with chestnut flour. The red sea bream, aged in-house, is grilled over Miyama firewood charcoal. We’ve crafted this course to let you enjoy the best of Italian cuisine and Japanese ingredients, including duck from Aomori Prefecture. [Appetizer 1] Stuzzichini—Three Types of Italian-Style Appetizers—[Appetizer 2] Kawaba Farm Burrata Cheese ~ Served with Sautéed Eggplant, Osetra Caviar, and Tonda Iblea Olive Oil ~ [Pasta] Handmade Ravioli We’ve slowly simmered Kyoto free-range chicken, combined it with Tajasca olives, and wrapped it in our homemade dough blended with chestnut flour. [Main Course 1] Wild Sea Bream—Aged for over a week and grilled to perfection over Miyama firewood charcoal. Served with Ohara carrot relish and seasonal vegetables. [Main Course 2] Wild Duck from Aomori Prefecture—Marinated in garlic and rosemary, then grilled over charcoal until fragrant. Served with a 20-year-aged balsamic sauce and seasonal vegetables. [Dessert] Homemade tiramisu [Petit Fours] Homemade cookies [Drinks] Coffee or tea
Carpaccio made from tuna sourced from Oma, Aomori Prefecture, served with a lemon dressing, a sauce of semi-dried tomatoes infused with wild oregano, lightly roasted Avola almonds, and Nocellara green olives. Finished with hand-picked wild herbs.
Grilled Hokkaido scallops served with smoked eggplant from Miyama using firewood charcoal, a puree of Hokkaido Greek yogurt, mint-scented olive oil, and eggplant and tomato salmoriglio sauce.
We serve natural seabass that has been aged for over a week, sliced very thinly, accompanied by fresh new onions, berry tomatoes, wild fennel puree, and Sicilian extra virgin olive oil.
We have prepared carefully grilled tender octopus, served with Inca potatoes, garlic, aromatic herbs, and Taggiasca black olives.
Lightly smoked milk-fed veal from Piedmont, carefully cooked at low temperature for 6 hours. Served with smoked oil, a sauce of tuna and mayonnaise, and pickled caper flowers.
Traditional Prosciutto
Carefully hand-cut domestic lean beef to order, finished with extra virgin olive oil, salt, and a special sauce. Served with crunchy aromatic cereal bread and wild herbs harvested from the forests of Ohara.
Homemade Italian style meatballs made with domestic beef. Served with a blend of Parmigiano-Reggiano and herbs, accompanied by tomato sauce and Pecorino di Amatrice.
Traditional Italian-style Parmigiana. Fried eggplant layered with mozzarella cheese, Parmigiano-Reggiano, tomato sauce, and basil, then baked to a crispy finish.
Fresh domestic burrata cheese, organic berry tomatoes, basil from Ohara Farm, served with Sicilian Tonda Iblea extra virgin olive oil.
Freshly fried crispy potatoes served with aromatic fresh truffle.
Seasonal vegetables roasted to a fragrant finish with Miyama charcoal, marinated in Sicilian olive oil, garlic, and aromatic white wine vinegar.
Fresh herbs grown in our home garden, creamy and delicate Robiola cheese from Piedmont, and grass-fed butter from Sanrazaka fromage
Lobster and green peas with a hint of saffron
Slowly simmered Kyoto chicken combined with Taggiasca olives, wrapped in dough mixed with chestnut flour.
Homemade tagliatelle made with only egg yolks and Italian semolina flour. Lightly sautéed mini tomatoes with garlic, Hokkaido fresh sea urchin, and lemon zest.
The tail of Canadian lobster is carefully poached and grilled to perfection over fragrant wood charcoal from Miyama. It is served with lemon zest marinated in salt and sugar, parsnip puree, and seasonal vegetables.
Small
The Prime Ribeye of Milk-Fed Veal from Piedmont, Italy is carefully wrapped in homemade sourdough breadcrumbs and gently fried in clarified butter from Hokkaido.
Marinated with garlic and rosemary, grilled to a fragrant finish over charcoal. Served with 20-year aged balsamic sauce and seasonal vegetables.
Aged for over a week and grilled to perfection with Miyama charcoal. Served with Ohara carrot relish and seasonal vegetables.
Spinach with Asiago cheese and Parmesan cheese flavor
Light mascarpone and egg cream soaked ladyfinger cookies with a hint of espresso and rum
Layered with a buttery almond tart, moist almond biscuit, and traditional Italian egg and milk custard cream. Enjoy the rich aroma of Hokkaido fresh cream and Madagascar vanilla.
Aroma of Sicilian extra virgin olive oil and rosemary. Served with coconut crunch.
Served with crackers
Lime, brown sugar, mint, non-alcoholic rum, soda
Non-alcoholic gin, tonic water, orange, mint
Grape juice, cranberry juice, soda
Non-Alcoholic Bitter Syrup, Soda, Non-Alcoholic Sparkling Wine
Espresso, 0% Amaretto, 0% Espresso Liqueur
Peach syrup, 0% alcohol sparkling wine
0% Amaretto, lime juice
Honey, Agave Syrup, Lemon
Dill, lime, tonic water
Lemon, rosemary, tonic water
Craft gin (Gifu), ginger, lime, tonic water
Nara Strawberry Gin, Basil, Tonic Water
Germany, blueberry, mint, lime, tonic water
Scotland, cucumber, mint, lime, tonic water
Cokie, No. 3 London Dry Gin, Campari
Negroni aged in Marsala barrels, Cokie, No. 3 London Dry Gin, Campari
Coke, Campari, Soda
Campari, Coke, Franciacorta
Aperol, Campari or St. Germain, Prosecco, soda
Peach puree, Prosecco, mint
Gin or vodka, sweet vermouth, olives
Disaronno Amaretto, lime juice, Angostura
Lime juice, tequila, triple sec, sugar syrup
Lime, mint, brown sugar, Selvarey white rum, soda
Whiskey, brown sugar, orange, soda
Pisco, lime juice, syrup, Angostura bitters
Vodka, Tia Maria, Espresso, Amaretto, Bitters
A refreshing cocktail made with fresh mint and lime. A perfect balance of mango sweetness and lime tartness.
A refreshing gin fizz that captures the crisp aroma reminiscent of pine and forest. Made with gin, maraschino, pineapple syrup, cucumber, and soda.
A refreshing and aromatic sour cocktail made with Mediterranean gin, pastis, lemon juice, soda, and basil. Amalfi gin, pastis, lemon juice, soda, basil.
A light and refreshing white sangria made with Pinot Grigio, Grand Marnier, seasonal fruits, and soda. Pinot Grigio, vermouth, Grand Marnier, soda, seasonal fruits.
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