01 / ABOUT THE PLACE
About this place
Tagliatelle with Kyoto venison ragù and chestnuts; pappardelle with Kyoto wild boar ragù and fig sauce. Camos’s house-made fresh pasta makes good use of local ingredients. Both dishes centre on a meat ragù, but chestnuts and figs create quite different pairings. For diners drawn to game, choosing between the ingredients and sauces is part of the pleasure.
The A LUNCH (2,500 yen) includes soup, an appetiser, freshly baked bread, a choice of pasta and a drink. The B LUNCH (3,200 yen) adds a choice of meat or fish main; fish is available for an additional 300 yen. One diner described choosing octopus and edamame pasta and a swordfish dish from the B course. A friend’s pasta with pike conger was generously filled with the fish, they noted. The pasta selection can vary, so it is worth checking the options on the day.
Fermentation-themed drinks include fermented sangria, fermented highballs and sours made with house-made fermented fruit syrup. One diner enjoyed amazake topped up with soda at lunch; pairing a fermented drink with a meal is another way to experience Camos. At dinner, you might start with fries with anchovy butter or Kyoto venison sausage before moving on to pasta or a main. Several wines are available by the glass, including Possessioni Rosso (1,200 yen), described as having a good balance of acidity and mellow tannins, with a long finish.
Dogs are welcome on the terrace. One group reported dining there with friends, making it an option for a meal with your dog, too.
