The Italian cooking style, which is part of the restaurant's name [Italian cooking style ricetta8.7], means that the restaurant is not bound by the rules and concepts of the Italian cooking genre, but rather, it is about discovering the essence of the ingredients and creating them through the filter of Italian cuisine. You will encounter dishes such as Tartare Steak Potato Fritters, Pistachio Kozumi Crab with Pepper Foam, Spanish Mackerel Herb Fermented White Rice, and many more, all created with a free-flowing imagination.

Food is served in course form for both lunch and dinner, and reservations must be made at least one day in advance. In addition to alcohol, non-alcoholic pairing courses are available, and home-made non-alcoholic drinks made with tea, herbs, and fruits are available.

The chef places great importance on the selection of ingredients, visiting places far from Kyoto such as Iwate, where shorthorn beef is produced, and Kochi, where natural salt is produced, to meet and talk with the producers before making a decision. The chef's flexible ideas are reflected in the Italian-style dishes he prepares.