About a 15-minute walk from both Nishiki Market and Nijo Castle, Enboca is an innovative restaurant that reimagines Italian pizza using seasonal Kyoto vegetables. (A full episode of Netflix’s The Chef’s Table hones in on the legendary Yoshihiro Imai, who learned his craft while working here more than a decade ago.) This daring pursuit takes place under the roof of a beautifully restored century-old machiya townhouse, complete with vaulted ceilings, an inner Japanese courtyard, and original wooden columns and beams. The tasteful refurbishment is thanks to Enboca’s creator, originally an architect, who saved this former fabric dyeing studio from the wrecking ball.

Stepping inside, you’ll see a large wood-fired oven behind an elegant bar counter paired with elegant antique chairs. These are the best seats to observe the chef preparing locally sourced ingredients—the kiln-roasted vegetable platter is highly recommended—and baking luscious Neapolitan-style pies. There are 10 wafu-inspired toppings to choose from, such as shiitake, fresh seaweed, sakura ebi, and mizuna (Japanese mustard greens). However, traditionalists can also indulge in a tried and tested margherita, quattro formaggi, or marinara. Or why not have the best of both worlds and go half and half? Enboca’s excellent range of Belgian beers and fine red wines means you will find just the right accompaniment to your East-meets-West culinary experience. —Bryan Eastlake

enboca.jp
+81 75 253 0870
406 Ikesucho, Nakagyo Ward, Kyoto, Japan

Enboca: Daring Innovation

Kyoto Dining

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