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 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 |
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 JPY12,700; Dinner starts from JPY19,000 |
Consultant ChefFumio Yonezawa
Born in Tokyo in 1980, Yonezawa trained at the pioneering Italian restaurant Trattoria Il Boccalone in Ebisu before moving to New York at the age of 22. There he became the first Japanese sous chef at three-star MichelinJean-Georges. After returning to Japan, he worked as Executive Chef at afamous restaurantin Tokyo before being appointedChef de Cuisine at Jean-Georges Tokyo on the occasion of its opening in 2014.In 2013, he won the Taste of America competition held by the U.S. Embassy in Japan, and in 2015, he was the first Japanese chef to win theprestigious Golden Egg award at theRED U-35 competition, a competition to find the best chefs aged under 35. In 2018, he opened his own sustainable grill restaurant, The Burn, in Minami Aoyama. Yonezawais the author ofthe bookVegan Recipespublished by Shibata Shoten. He is currently collaborating with major food companies and providing menus as well as developing good practices for food sustainability and vegan recipes. Recently, he established NO CODE, a new company that aims to develop a genre-less food businessand serves as its representativedirector.In July 2022, Yonezawawas appointed by HOTEL THE MITSUI KYOTO to the position of Consultant Chef at FORNI.
TEL. +81 75 468 3166
(Reservations at one of our restaurants)
- *All quoted prices include service charges(15%) and 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
