01 / ABOUT THE PLACE
About this place
One diner describes ordering a half-and-half dish of tomato cream and Genovese sauce, alternating between the two flavours. Trying different tastes in a single plate is part of the appeal of choosing from the menu at Pontoiru - Kyoto Station Building.
The menu pairs spaghetti with ingredients associated with Kyoto. Options include tarako butter with Kujo spring onions and prawns, and a Kyoto-style cream sauce with yuba, prawns and red snow crab. The carbonara with Tamba jidori chicken and Tamba shimeji mushrooms specifies the chicken variety used. Another dish combines duck, Kujo spring onions and Tamba shimeji in a peperoncino with kurozansho pepper; a diner also commented on how the pasta was cooked. Several diners singled out the slender noodles, which are eaten with chopsticks.
For seafood, there is peperoncino with sea urchin, salmon roe and honkarasumi (dried mullet roe). Diners have also ordered peperoncino with red snow crab, prawns and honkarasumi, as well as tomato cream sauce with yuba, prawns and mozzarella. The menu offers the chance to compare a seafood-led dish with a creamy one.
At lunchtime, Uji Kamitsujien matcha latte is available hot or cold. Kyoto-style desserts include Setouchi lemon soy-milk rare cheesecake served with matcha ice cream, and wasanbon pudding presented zenzai-style with purple sweet potato ice cream. Some diners have chosen a set combining pasta with a drink, salad and dessert, so a meal can be kept light or stretched out to include something sweet.
The restaurant is on the 11 floor of The CUBE in Kyoto Station Building. Some diners have enjoyed the view from the windows.
