FORNI

Italian Cuisine

TEL. +81 75 468 3166 (Reservations at one of our restaurants)

The culinary team at FORNI pay their respects to the tradition of handmade dishes. Italy has a rich and bountiful nature – a wonderful source for delicious fresh ingredients – something it shares with Kyoto. Here guests can experience all of the 24 distinct terms of the solar calendar through flavorful dishes made from the freshest Italian and locally-sourced Kyoto ingredients. Visible from all seating locations, the garden at FORNI will also reflect the seasons. FORNI also features an okudosan – a traditional Japanese kamado-style cooking range – reimagined as a wood-burning oven for pizzas and oven-roasted dishes.

Operating Hours Breakfast: 7am to 10am (last order)
Lunch: 11:30am to 2:30pm (last order)
Dinner: 5:30pm to 9:30pm (last order)
Seating 105 seats
Table Seating for 99 people (of which 18 seats are located on the terrace)
Private Dining: 1 room with seating for 6 people

Promotion

Prix Fixe Course

consists of 4 dishes JPY 4,500 / 5 dishes JPY 6,500

The okudosan is a Kyoto tradition – a stove for cooking rice and soup. Here the okudosan is the inspiration for the wood-burning oven that is at the heart of our authentic pizza and grill cuisine.

Prix Fixe Course

consists of 4 dishes JPY 8,800 / 5 dishes JPY 10,800

Crispy, freshly baked Pizza Romana. Using the freshest, locally sourced ingredients from Kyoto and neighboring districts, we offer a prix fixe course replete with grill dishes, freshly made pasta and authentic Italian risotto.

Private Dining Room

At FORNI, we have a private dining room for up to 6 diners. Enjoy dining on authentic Italian cuisine while taking in views of our elegant Japanese garden. A special place to mark a special occasion.


Private Dining: 1 room
Seating Capacity: 6 persons
Cost: Lunch starts from JPY10,000; Dinner starts from JPY15,000

Italian Restaurant Chef at FORNIShozo SUGANO

After graduating from the Tsuji Culinary School and learning the basics of Italian cuisine in a Tokyo restaurant, Sugano launched his career by moving to Italy and over 8 years he worked in Michelin-starred restaurants across the country, spending time in Milan, Campagna, Trentino and Puglia.
The last 4 years in Italy Sugano spent as sous chef at La Sommita (1 star), Il Mosaico (2 star) and Enrico Bartolini (3 star) before returning to Japan, where he worked at the Shangri La Hotel Tokyo, followed by a stint as sous chef at IRAPH SUI Miyako Okinawa. In 2020 Chef Sugano comes to HOTEL THE MITSUI KYOTO as head chef at FORNI.

  • *Please note that all quoted prices are subject to a service charge of 15% as well as consumption tax
  • *Please understand that certain menu items may change depending on seasonal availability
  • *We ask any diners with allergies to inform us beforehand For restaurant guests with allergies
  • *Please note that all images shown are depictions

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