The story
ristorante DONO serves vegetable-led Italian cooking at 2F, 62 Okazaki Enshojicho, Sakyo-ku, Kyoto, and earned a Michelin Recommended listing for 2026.
Chef Toshifumi Nakahigashi was born in Kyoto in 1982 and moved to Italy alone at 18. He cooked main courses at Riatorante Arnolfo in Tuscany, then trained at Villa Fiordaliso on Lake Garda and at Alain Ducasse au Plaza Athénée in Paris. Since opening here in April 2024, he has focused the menu on vegetables, drawing on the Italian freshwater fish and wild greens he studied in Europe. The Smart Green Guide awarded the restaurant two radishes for 2026.
The Alta course opens with a pinzimonio of mountain vegetables and moves through Kamo eggplant, a risotto with rice and fresh peas, and sweetfish with potato. Game follows, with venison and mulberries. Dessert is a sansho panna cotta with late-season strawberries. Lunch offers a shorter course with venison ragù spaghetti or a Miyama deer burger. Every seat is non-smoking, and all visits are by reservation.
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