Germoglio

The story

Germoglio Kyoto: Italian Cooking with Piedmont Roots Near Kyoto Station

Germoglio is an Italian restaurant at 2F, 172 Higashisakaicho, Shimogyo-ku, Kyoto, listed as Michelin Recommended in 2026. The kitchen builds on Piedmontese home cooking and pairs it with fish from local markets and produce from Kyoto's seasons.

Chef Shogo Amatani's path

Shogo Amatani was born in Kyoto in 1982 and began his career at Ristorante Canobiano in 2003. In 2012 he moved to Italy to study regional cooking, working in kitchen brigades at All'enoteca in Piedmont, Enrico Bartolini in Milan, and Cappun Magru in Liguria. He opened Germoglio as owner-chef in November 2018.

Cooking style and handmade pasta

Traditional Piedmontese dishes form the base, with Japanese seasonality added on top. The chef adjusts regional recipes with small changes of his own. Handmade pasta is finished according to the day's weather and the condition of the ingredients. Gault&Millau awarded the restaurant 15 points in 2026.

Room, courses and wine

The room is small and quiet, and counter seats allow conversation with the chef. Lunch and dinner are served as set courses, with a sample menu that includes antipasti, pasta, a main, dolce, and bread made with house-cultured natural yeast. The wine list holds about 300 bottles, from natural wines to aged vintages. The restaurant is a few minutes' walk from Kyoto Station, and guests have described it as a good choice for anniversaries and business dinners.