Delicious food and a melting pot of customers in Kyoto’s very own oasis
OASI KYOTO is an Italian restaurant that only recently opened its doors in February 2019.
Owner and head chef of OASI KYOTO, Yoshida, previously ran an Italian café in Kyoto’s Nishijin district for ten and a half years before she moved over to the States. There she worked at the Michelin starred “kajitsu” restaurant in New York and made a name for herself as a talented chef.
Yoshida, who’s traveled not only the United States but Spain and Italy as well, uses the knowledge and experiences gained from her travels to offer an undefinable style of cuisine that doesn’t conform to the traditional standards of Italian cuisine.
One of the biggest draws about OASI has to be their incredible seasonal vegetables.
Owner and head chef Yoshida periodically visits the woodland area of Ohara in the northeast of Kyoto City and the morning farmer’s market in Shizuhara to personally pick out vegetables and search for the best way to prepare them herself. As a result, at OASI you’re able to enjoy a constantly changing array of vegetables cooked in the absolute best way possible.
When you give the restaurant a visit for yourself, you’ll be surprised at just how good vegetables can taste when they’re this fresh.
The name of the restaurant, “OASI” means “Oasis” in Italian. The owner wanted to create a space—like an oasis to travelers wandering the desert—where people from all walks of life and all countries can meet and interact in an exchange of cultures.
The restaurant sits in Kyoto’s Nishijin district, an area slightly removed from the bustle of downtown and teeming with old Kyoto townhouses. In recent years this area has also become home to a large number of restaurants looking to take on new endeavors and features a wonderful mix of past and present.
OASI, which is fast becoming a favorite amongst Nishijn locals, is expected to develop and grow even further as an oasis inside Kyoto. Definitely check it out if you can!
Lunch: C Course
/ ￥2,500(Excl. Tax)
Lunch is offered as three separate course options, A Course, B Course, and C Course.
The C Course is our particular recommendation as it allows you to enjoy the best of what OASI has to offer with its spread of homemade focaccia bread, pasta, a main and your choice of soup or garden salad.
The soup, pasta and main change seasonally, so check with the restaurant for more details.
Pictured above is a thick broccoli potage for the soup, spaghetti w. seabream and canola for the pasta, and butter grilled chicken for the main.
From the soup to the main, when you indulge in one of OASI’s seasonal ingredient packed lunch courses, you’ll enjoy the essence of the season with all five senses.
Grilled Seabream *Dinner Menu
/ ￥2,500（Excl. Tax）
This grilled red seabream comes in the form of a gently grilled seabream head.
The seabream’s fragrant and crispy skin contrasts wonderfully with the incredibly soft and delicious meat.
The seabream is seasoned with a mix of lemon and rosemary, so when you take a bite, the taste of seabream with the fragrant aroma of the seasonings wash over your pallet.
This dish not only looks amazing but brightens up the entire table just by being there.
Chicken Neck and Mushroom Ahijo *Dinner Menu
/ ￥900 (Excl. Tax)
OASI features an open kitchen with counter seating, so they also offer a menu with an assortment of smaller dishes for those who’re looking to just pop in for a drink and something small to eat.
This Ahijo is an awfully delicious dish the strikes an exquisite balance between the saltiness and umami of the chicken necks and packed in shimeji mushrooms.
As this dish is quite rich with a considerable garlicky punch, it goes perfectly with OASI’s line up of wine and beers. Grab yourself a drink and enjoy!
Spaghetti W. Japanese Parsley and Lemon *Dinner Menu
/ ￥1,300 (Excl. Tax)
This Japanese parsley and lemon spaghetti is one of “Seasonal Dishes” only available at the moment.
The moment this spring aroma filled dish is brought to your table, you’ll be itching to dig in.
As OASI have held back on the seasonings, the aroma and umami of the Japanese parsley are able to really stand out and you’re able to enjoy its delicious natural flavors. The mild bitterness of the Japanese parsley and the acidity of the lemon are balanced beautifully and form a wonderfully spring-like and refreshingly aromatic spaghetti.
*Please note that the ingredients change seasonally.