Founded in 1961, this long-established restaurant has inherited the traditional taste of the past. The depth of the dobby sauce (domiglas sauce), which takes two weeks to prepare, cannot be imitated anywhere else.

For many years, this café-restaurant has been loved by a wide range of people as an oasis in Rakuhoku. The bright terrace room overlooking the garden of 280-year-old zelkova trees and the chic floor with a fireplace are both very comfortable. The hearty parfait is a must at café time.

This steak restaurant offers guests the pleasure of viewing weeping cherry blossoms in the spring and autumn leaves in the fall. The restaurant's signature dish is a hamburger steak made from 100% Japanese beef, and many repeat customers come for this. Desserts include exquisite cakes and sorbets specially made by the patisserie.

A long-established Western-style restaurant in Kita-Shirakawa that serves a beautiful tan stew with a deep-colored and glossy Douglas sauce. The hearty tongue is exquisitely cooked to retain its texture, and when combined with the domiglace sauce that has been simmered over an uninterrupted flame for three days, one bite of the stew will captivate you with its elegant and deep flavor.

This chicken restaurant was opened in 1976 by the Yamamoto Honke, a brewery with a history of more than 330 years. For lunch, we recommend the Torimeshi set meal for 750 yen, which includes fried chicken, deep-fried chicken, and fried tatsuta, or the sake brewery bento for 2,230 yen.

A restaurant specializing in chicken dishes established in the mid-Meiji period. Its specialty is boiled live chicken. The restaurant offers kaiseki cuisine of the four seasons, including chicken dishes. In the garden, where you can enjoy the natural scenery, there are numerous plantings that add color to the seasons and a karesansui (dry landscape garden) with large and small lanterns.