A modern interior in blue keynotes reflects the spirits of the chef, pastry chef and sommelier. The emphasis here is on conveying a Japanese essence. Bamboo shoots and water shield are used; white miso and nama-yuba express Kyoto style. The secret ingredient in bagna càuda is konowata. DODICI is truly a fusion of Italian gastronomic experience and Japanese sensibility. True to the restaurant’s name, which means ‘twelve’ in Italian, the set menu changes every month.