Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
katecuore
(katecuore)The Tabelog Award 2025 Silver winner
Selected for Tabelog Italian WEST "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
-
Online reservationInstant reservations. No sign-up required.
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Specialities
Food
"Unique Cooking that Maximizes Ingredients and Captures Moments"
Set menu
*Prices may vary slightly depending on the ingredients available that day.
- Number of people
- 2 - 4
Review
-
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Restaurant information
Details
| Restaurant name |
katecuore
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
Selected for Tabelog Italian WEST "Tabelog 100" 2025
Selected for Tabelog Italian WEST "Tabelog 100" 2025
Selected for Tabelog Italian WEST "Tabelog 100" 2023
Selected for Tabelog Italian WEST "Tabelog 100" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
百名店 選出歴
イタリアン 百名店 2025 選出店
食べログ イタリアン WEST 百名店 2025 選出店
イタリアン 百名店 2023 選出店
食べログ イタリアン WEST 百名店 2023 選出店 |
| Categories | Italian |
| Phone number (for reservation and inquiry) |
0955-23-1110 |
| Reservation availability |
Reservation only
■Cancellation/Change of Number Policy |
| Address |
佐賀県伊万里市立花町3997-4 |
| Transportation |
- 10 minutes on foot from Imari Station 703 meters from Imari. |
| Business hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge 10% Original text サービス料10% This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
5 seats （ There are only 5 seats at the chef's counter. * Other tables and private rooms are available upon request.） |
|---|---|
| Maximum party size | 4 people（Seating） |
| Private rooms |
Available |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available |
| Space/facilities |
Counter seating |
Menu
| Drink |
Wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Service |
Celebrations and surprises |
| Family friendly |
Children not allowed |
| Dress code |
No extremely casual clothes |
| The opening day |
2015.11.1 |
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Categories
Rankings in nearby areas
閉じる
Food "Unique Cooking that Maximizes Ingredients and Captures Moments"
All cooking is done in front of the guests without any preparation. Only freshly cut meat, fish, and vegetables are used. The broth is made on the spot, and the scum is intentionally left in to bring out the natural flavors of the fresh ingredients. The photo shows the process of infusing the meat tartare with the aroma of herbs. The meat is grilled directly over charcoal embers and smoked with hay. The unique characteristics of the meat and the day's climate are assessed, and it is carefully paired with selected herbs and vegetables, seasoned with homemade fish sauce made from baby sardines and freshly ground spices.
Unmatched style that brings out the best in ingredients. Exquisite Italian cuisine featuring self-raised beef.
The owner-chef, Junya Minato, believes that even if cows are raised on the same farm, each one has its own unique flavor. Since we are taking a life, he strives to create dishes that highlight the ind...ividuality of the beef used that day, bringing joy to his guests. His motto is to focus on the moment with “point-based cooking.” For instance, he doesn’t prepare panna cotta in advance; instead, he makes it right in front of the guests using fresh milk. By capturing the moment when the milk reaches its most aromatic state and the perfect consistency, he delivers an unparalleled taste experience. Here, you will find a one-of-a-kind culinary sensation.