01 / ABOUT THE PLACE
About this place
One dish that diners recall from a winter lunch is spaghetti with oysters and Kujo spring onions. Reviews praise both the way the oysters were prepared and their generous quantity, making the seasonal ingredient the focus of a lunch-course meal.
The menu at divo-diva also features spaghetti with clams and fresh sea urchin, as well as tagliolini made with squid ink and served with langoustine and scallops in a cream sauce. One diner particularly enjoyed the pairing of the squid-ink pasta and prawn cream sauce. There is a choice between a seafood cream sauce and the day’s sauce with handmade tagliatelle, before moving on to a fish or meat dish.
For a first visit, one option is the 7-dish dinner course, which begins with vegetable appetisers and lets you choose a fish or meat main. Its description highlights Kyoto vegetables grown in Kisshoin, pesticide-free produce from the restaurant’s own garden, wild fish from nearby waters including the Sea of Japan and the Wakayama coast, Ozaki beef and lamb from Hokkaido. A pair who ordered à la carte—choosing appetisers, pasta, fish and meat to share—recall enjoying the meal together. The dish that particularly stayed with one of them was purple asparagus: thick yet without strings, and crisp when eaten raw.
Some diners describe the cooking as gentle in flavour, allowing the character of the vegetables and fish to come through. You can ask the staff for help choosing dishes or for wine-pairing suggestions; one visitor recalls receiving recommendations to match the food. The wine list focuses mainly on Italian bottles. For a final course, there is also an assortment of desserts. One diner singled out a pastry with a name that evokes the bassoon, describing it as an intricately made dessert with a striking three-dimensional shape. A 7-dish lunch course that includes the day’s dessert assortment is also available, making the restaurant an option for seasonal pasta at midday or a dinner of wine and individually chosen dishes.
