At Yoshimura, you can enjoy handmade buckwheat noodles made by skilled craftsmen and elaborate buckwheat dishes. The soba noodles are made by carefully selecting Japanese buckwheat noodles and grinding them slowly on a millstone to preserve the flavor, making them firm and aromatic. The Arashiyama branch is located in an elegant old mansion and overlooks the Togetsu Bridge.

(No opening hours during the high season in spring and fall)
Reservations not accepted

At Arashiyama Kijuro, you can enjoy steak and yakiniku stacked with high-quality Japanese beef in a relaxed atmosphere with a relaxing view of the picturesque garden. The wagyu beef stacked in a set menu is popular for its hitsu-mabushi, which is finished with dashi chazuke, or the Sagano specialty, yudofu (boiled tofu). The yudofu is a specialty of Sagano. The yudofu is made with tofu, which has a strong soybean taste, and served in a sweet broth.

Hole time / Relatively uncrowded after 14:00
Reservations not accepted

This popular restaurant attracts many tourists for its specialty, tai chazuke. Since the sea bream is freshly caught every morning, it is recommended to eat it with sesame sauce alone first. After that, you can enjoy it with warm rice or with tea, depending on your preference. The restaurant also has a nice, relaxed, modern atmosphere. Payment is by cash only.

Hole time / Avoid the peak time of 12:00 p.m.
Reservations / 11:00 only, reservations accepted for 4 or more people only

Ryoya Okunoniwa is a restaurant like a hideaway where you can forget the hustle and bustle of the tourist area. Sagano cuisine such as tofu and yuba can be enjoyed on the terrace lined with modern Japanese tables or in the elegant tatami rooms. Hana Ryoya's handmade nabe (hot pot) is a delicate yet enjoyable menu that allows you to taste tofu and yuba made by yourself along with seasonal Kyoto cuisine and tempura.

Hole time / Avoid peak time around 1:00 p.m.
Reservations / Reservations are possible (reservations are best during the spring and fall tourist seasons).

A restaurant where you can enjoy creative obanzai prepared by skilled craftsmen who put a lot of time and effort into their work. Obanzai made with seasonal ingredients are beautifully arranged in small bowls according to the season. The dishes are not only seasoned with Kyoto-style flavors, but also with innovative arrangements, so please check the menu under the small bowls and taste each dish one by one.

Hole time / around 13:30-14:30
Reservations not accepted