About Trattoria Annamaria

Concept

Located in Higashiyama Gojo, Kyoto, Trattoria Annamaria is an authentic trattoria where guests can enjoy traditional cuisine from Northern Italy, prepared with the same care and quality as in its place of origin.
The restaurant specializes in handmade pasta and seasonal dishes crafted with local ingredients, with the concept of sharing the warmth and culinary heritage of Northern Italy through each meal.

Chef Yuki Katagiri

Owner and chef Yuki Katagiri trained at Antica Moka, a renowned restaurant in Modena, Northern Italy, known for its regional cuisine. There, he honed his skills particularly in making traditional handmade pasta.

At Trattoria Annamaria, diners can enjoy authentic handmade pasta such as tagliatelle, carefully rolled and cut by hand using semolina flour and taking nearly three hours to prepare. The menu also features a selection of antipasti and house-baked bread, all rooted in the culinary traditions of Northern Italy.

The restaurant is named after his mentor, Anna Maria, the chef at Antica Moka. By inheriting her techniques and spirit, Katagiri aims to bring the true taste of Northern Italy to Kyoto.

Reputation

Now in its second year since opening, Trattoria Annamaria has steadily built a strong reputation as a place to experience genuine Northern Italian cuisine.
On platforms like Tabelog, it has received high praise for its handmade pasta, appetizers, and house-made bread, and it’s expected to become a beloved culinary destination for years to come.

Dining Prelude

Exterior & Entrance

The exterior is simple yet elegant, evoking the warmth of authentic Italian charm.
The entrance is reminiscent of a trattoria tucked away on a street corner in Italy, with a wooden door that exudes warmth and a modest sign that creates a calm and welcoming atmosphere.

Dining Space

The interior features wooden tables and chairs that add to the relaxed ambiance.
With an open kitchen where guests can watch the chef preparing handmade pasta, and enjoy the sounds and aromas of cooking, the space feels like a cozy Italian family dining room—a warm, homey setting that invites you to experience the essence of Italy.

Adorning the walls are genuine works of art that capture the essence of traditional Italian pasta-making.
Real pasta rolling pins, actually used in the preparation of handmade pasta, are displayed on the wall, serving as a symbolic feature of the restaurant.

This display of pasta dough and rolling pins embodies Trattoria Annamaria’s deep dedication to handmade pasta—the very foundation of its cuisine—and stands as a true representation of the restaurant’s identity.

An art frame showcasing various types of traditional handmade Italian pasta is also displayed on the wall.
This frame evokes the atmosphere of a pasta workshop run by artisans in Northern Italy, serving as a symbolic piece that reflects the restaurant’s passion for craftsmanship and its dedication to authentic cuisine.

A message plate bearing Chef Katagiri’s heartfelt words is also on display.
It conveys his deep passion for Northern Italian cuisine and his commitment to sharing its warmth and tradition through every dish served at Trattoria Annamaria.

Dishes Tasted

Seasonal Homemade Soup

The lunch course at Trattoria Annamaria begins with a bowl of the chef’s signature homemade soup.
Changing with the seasons, each soup highlights the best of seasonal ingredients, bringing out their natural umami in a simple yet deeply flavorful way.
On this day, the soup was a burdock root and new onion potage. The earthy aroma of the burdock gently lingered, while the onion—turned into a light foam—added a delicate airiness to the dish.

Assorted Antipasti

The appetizer plate was a delightful showcase of Italian culinary culture, featuring:

• Gnocco Fritto

• Sweet potato sformato

• House-made prosciutto cotto

• Lemon-marinated spring cabbage

• Homemade ricotta cheese with strawberries

A vibrant and well-balanced start to the meal.

Torchio Pasta

The lunch course at Trattoria Annamaria includes two types of pasta—a true indulgence.
The first was a special pasta made using the hand-cranked pasta press known as the torchio, which is also proudly displayed inside the restaurant.

Modena-Style Genovese with Cream

This dish featured bigoli—a thick, chewy pasta made with the torchio—paired with a rich and creamy Genovese sauce.
The combination resulted in a pasta dish that was simple yet profoundly flavorful, with the hearty texture of the noodles perfectly complementing the depth of the sauce.

Traditional Bread from Modena, Emilia-Romagna

Served alongside was traditional bread from the Modena area of Emilia-Romagna.

It was so delicious when dipped in the sauce that the bread disappeared in no time—a sign of just how good that sauce was!

Tagliatelle al Ragù Bolognese

This dish offers a taste of authentic ragù alla Bolognese, crafted using techniques Chef Katagiri learned at one of the top restaurants in Modena, Emilia-Romagna.
Faithfully reproducing the traditional flavors of Northern Italy, this is a true specialty of Trattoria Annamaria.

The handmade tagliatelle is a masterpiece—astonishingly thin, beautifully smooth, delicately elastic, and wonderfully al dente. A perfect expression of artisanal pasta at its finest.

Osso Buco

For the main course, I chose Osso Buco, a classic braised dish that represents the soul of Northern Italian home cooking.
The meat, slow-cooked to tender perfection, melts in the mouth, while the marrow inside the bone adds a deep, rich umami.
Saffron adds a fragrant, elegant note—creating a truly exquisite harmony of flavors.

House-Made Tiramisu

To finish the meal, I went with the house-made tiramisu—recommended over the cheesecake, and for good reason.
Light and airy, it gently melted on the tongue, delivering a sophisticated and indulgent sweetness—the perfect conclusion to an exceptional meal.

Summary & Impressions

Each dish at Trattoria Annamaria clearly reflected Chef Katagiri’s refined technique and deep respect for the culinary traditions of Northern Italy.
The thoughtful combinations of ingredients and precise cooking methods brought out a depth of flavor that elevated even the simplest preparations.

What stood out most was the meticulous craftsmanship of the handmade pasta.
The tagliatelle, rolled thin by hand with only a rolling pin, and the bigoli made using the torchio each showcased their unique textures while harmonizing perfectly with their respective sauces.

Beyond the food, the ambiance of the restaurant—featuring the displayed torchio pasta machine and authentic pasta dough art pieces—also conveyed the spirit and charm of Northern Italy.

Though the dishes were composed simply, they revealed layer upon layer of care and intention in their textures and use of ingredients, making the experience more rewarding with every bite.

Next time, I look forward to visiting for dinner and exploring the à la carte menu—another opportunity to discover new flavors and enjoy the warmth of Northern Italian hospitality.

Reservations & Access Information

Reservations

• By Phone: Recommended if you wish to enjoy the à la carte menu.

• Online: For course menus, reservations can be made via Tabelog’s online booking system.

Access

• Address:
  Earth Court Kiyomizu 1F, 491 Shimobamachi, Higashiyama-ku, Kyoto, Japan

• Nearest Stations:

  • Keihan Line, Kiyomizu-Gojo Station: approx. 12–15 min walk

  • Keihan Line, Shichijo Station: approx. 16–20 min walk

  • By Bus: About 4 min on foot from the “Umamachi” bus stop

• Parking:
  There is no dedicated parking, but coin-operated parking lots are available nearby.

While public transportation is the most convenient way to reach the restaurant, if arriving by car, please use a nearby parking facility.

For the latest updates and detailed information, check the official Instagram account @trattoria_annamaria or the restaurant’s Tabelog page.