Western-style restaurant established in 1916 in front of the Minami-za Theater at the foot of the Shijo Ohashi Bridge in Gion, Kyoto.
The chef's signature beef stew, tongue stew, and beef curry are served with garniture of Kyoto vegetables, making it easy to enjoy authentic Western cuisine at home. (Shelf life is 30 days from the date of manufacture.)

In 1855, he opened a restaurant in Nishijin, the center of Nishijin textile production. Since then, the restaurant has passed on not only its cuisine but also various rituals and techniques to the present day.
Four types of dishes are folded into a set: appetizer, simmered dish, mukozuke, and vinegared appetizer. A colorful assortment of dishes using Kyoto ingredients and seasonal vegetables.

Dengaku Misosai Cuisine set from Kyoto Cuisine Chimoto, which has been in business for about 300 years since 1718.
Each dengaku miso (white miso, red miso, and meat miso) enhances the original flavor of the ingredients. (The best-before date is 3 days from the date of manufacture.)

Daniel's is an Italian restaurant where you can enjoy authentic fresh pasta and pizza just a short walk from the Daimaru Kyoto Store in Shijo-Karasuma.
The set includes a value-priced vacuum-packed set that can be easily eaten at home, such as Kyo-kaichi chicken tierra, fresh pasta & tomato cream sauce with tamba shimeji mushrooms and salsiccia. (Shelf life is 90 days from the date of manufacture.)

Kyo Ryori Tagotte Shijo Honten] offers Kyoto cuisine that makes the most of seasonal ingredients.
Assorted "Tastes of Kyoto" featuring Kyoto's summer staple "Hamo (pike conger)", miso-marinated Kyoto Wagyu beef, Manganji temple, and other ingredients unique to Kyoto. (The best-before date is 4 days from the date of manufacture.)