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Valoraciones y reseñas

Italian Kitagawa

Name: Italian Kitagawa
Telephone: +819098983202
Rating: 3.14

3.14

（1resultados）

Italian

Izunokuni-shi, Shizuoka, Japan

0

Mensaje

Reserva

Se aceptan reservas・Servicio de gestión de reservas

Tipo de cocina

Horario de apertura

domingo

12:00~18:30

Se aceptan reservas

lunes

18:30~22:30

Se aceptan reservas

martes

18:30~22:30

Se aceptan reservas

miércoles

18:30~22:30

Se aceptan reservas

jueves

18:30~22:30

Se aceptan reservas

viernes

12:00~18:30

Se aceptan reservas

sábado

12:00~18:30

Se aceptan reservas

Día festivo

12:00~18:30

Se aceptan reservas

Dirección

Estación más cercana

Estación de Izunagaokaa0.51 km

Comodidades

Aparcamiento disponible

No hay inodoro con bidé

No accesible para sillas de ruedas

No hay Wifi

No hay enchufes

Métodos de pago

Se aceptan tarjetas

29 de junio a 26 de julio de 2026

L	M	X	J	V	S	D
29	30	7/1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26

：Reserva inmediata

：Solicitud de reserva

：No hay asientos disponibles

：Días de cierre

An Italian restaurant that shows constant evolution

Italian Kitagawa is an authentic Italian restaurant set in a space filled with a sense of the extraordinary. The skilled techniques are reflected in dishes that utilize charcoal grilling and local ingredients, and it is reputed that you can feel the evolution with each visit. The harmony of the ingredients' aromas and the contrast of textures are remarkable, making it worth the trip even from outside the prefecture.

Valoraciones

3.14（1resultados）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Cocina

-

Servicio

-

Ambiente

-

Relación calidad-precio

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Japan Calificaciones de usuarios3.18(1 elementos)

Cocina

-

Servicio

-

Ambiente

-

Relación calidad-precio

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Reseñas

masaki

@masaki-385626

Japón

2025年7月29日

4.3

The restaurant is spacious, bright, and clean, allowing for a relaxed experience. Although the chef manages everything alone, there is a reassuring attention to detail. The dishes made with local vegetables and seafood from Izu and Mishima enhance the aroma of the ingredients with herbs and citrus, which was impressive. The Kakegawa beef and Jindo squid, cooked over binchotan charcoal, have a perfect rare texture and tenderness, making them very delicious. The dish combining potato soup with abalone and the pairing of fresh yuba with mimolette cheese offer enjoyable contrasts in texture. I found myself having such a good time that I lost track of time, enjoying a happy meal experience.

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