Canoviano Ristorante (Hotel Gajoen Tokyo)

Ristorante Canoviano is particular about the natural Italian cuisine they serve, focusing on dishes that are kind to the body. At Ristorante Canoviano, the chefs steer away from using animal fats and oils, such as butter and cream. Also, surprisingly for Italian cuisine, they tend not to use garlic and pepper, instead valuing the natural tastes of olive oil and vegetables. Chef Uetake is also familiar with Kyoto vegetables (known as “Kyo-yasai”) and native species of vegetables, and incorporates rare and seasonal ingredients from all over Japan.