Kyoto Obuya is a restaurant specializing in Kyoto dashi chazuke (chazuke with broth), which was established by a fishmonger more than 90 years ago. The signature dish, Obuya's luxurious chazuke, is a sumptuous delicacy with a plate full of nine kinds of seafood, including sea urchin. First, the homemade broth is poured over rice specially prepared for dashi chazuke, then it is combined with the ingredients, and finally the special kesubushi (dried bonito flakes) is poured over the rice. You can enjoy it in three different ways in one meal.

Kyo Tofu Fujino is well known for its creative cuisine that combines fresh tofu and soy milk delivered daily from its factory in Tango with seasonal ingredients. The tofu lunch menu is highly recommended. It is a very satisfying set meal that includes fluffy oboro tofu, soy milk cream croquette, and seasonal rice cooked with soy milk. Try the new charm of tofu, which is not only yudofu and chilled tofu.

Kyoto Hyouto is famous for its dashi broth shabu shabu, which is thinly sliced pork and seasonal ingredients. The flavors of kombu (kelp) and bonito, white onions, and yuzu pepper wrap around the brand-name pork, Kyoto Poku, and fill your mouth with its delicious flavor. For lunch, the restaurant offers a limited menu that includes shabu shabu and udon noodles to finish off the meal, making it a casual way to enjoy dashi shabu.

The "Pickled Vegetables isoism" is a pickle store operated by the Gojyuya Group in a house located west of Karasuma Shichijo. The restaurant offers seasonal Kyoto-style vegetables that are not restricted by Kyoto pickling techniques, but rather are pickled with oil, miso, and other ingredients. The "isoism no Ohiru Gohan" is a plate of 12 different kinds of pickled vegetables, and is very popular among female customers for its gorgeous appearance.

The Western restaurant [Capital Toyo-tei], which was founded in 1897 (Meiji 30), has also expanded into the underground shopping area in front of Kyoto Station [Porta] so that you can drop by casually. The hamburger steak, which is wrapped in aluminum foil and served, is a masterpiece of hand-kneaded, coarsely ground minced meat that is carefully grilled and generously sprinkled with a hot special beef stew sauce.

Danielʼs Mondo is an Italian restaurant with an atmosphere reminiscent of a back-alley Italian restaurant. The menu includes a variety of dishes such as traditional Southern Italian dishes with rice cooked in a broth with various ingredients, and pizza baked in a stone oven by a professional chef. The chef is proud of his Margherita, which is made with carefully selected ingredients such as sweet Ico tomatoes and buffalo mozzarella.

The third store developed by the owner of Masuya, a sake bar, is Kamogawa Arts & Kitchen, a hideaway cafe featuring the works of artists associated with Kyoto. The restaurant is equipped with private rooms, making it useful not only for everyday café and lunch, but also for business occasions. Recharge your energy with aiogake curry, which comes with plenty of vegetables and a smoked egg and makes the most of the sweetness of the vegetables.

A 100-year-old townhouse located between Nishi Honganji Temple and Higashi Honganji Temple. The talented chef, who worked for many years in a famous Italian restaurant, has turned it into a casual diner in the hope that people will relax in this space. For lunch, the restaurant offers an obanzai plate with plenty of Kyoto vegetables. Enjoy the tofu hamburger steak as the main dish, which is subtly infused with Italian and French techniques.

Veg Out is a vegan café where you can enjoy the infinite possibilities of vegetables brought out by the chefs' ingenuity. The lunch menu features a mouth-watering deli made mainly from organically grown vegetables without any animal products, and one plate of mayonnaise made with white wine vinegar and soy milk, as well as other seasonings.

A long-established cafe [Inoda Coffee] that opened in 1940 (Showa 15). You can enjoy lunch and coffee in a spacious space at this store located in the underground shopping area [Porta] in front of Kyoto Station. The omelet rice served from 11:00 is chicken rice with the sweetness of vegetables and the umami of chicken, topped with a fluffy egg. The rich aroma of the rich red wine sauce is irresistible.

The name of the restaurant [Western-style Grill Stand] comes from the desire to "fill up your appetite" like refueling with gasoline. The owner, who has been involved in food from various angles such as a French chef and food coordinator, offers Western-style dishes that skillfully use Japanese ingredients. Enjoy healthy Western cuisine with a difference.

Takaya is marked by the white curtain facing the street. The owner, who has 16 years of experience in kappo (Japanese cooking), shows his skills behind the counter where you can feel the warmth of wood. The "Lunch Gozen," a set of 10 small dishes including sashimi, grilled and simmered dishes, is served with free refills of rice cooked in an earthenware pot. You can enjoy dishes with tasty soup stock and seasonal ingredients.

Yakiniku restaurant "Hiroshi" is loved by locals so much that meat-loving Kyotoites use it on a regular basis. The third branch of Yakiniku Hiro Shoten, a bar-style restaurant where one can stop by on one's own, is popular for its lunch set until 5:00 p.m. The lunch set, which is determined by the day's arrival, is available in three types. The yakiniku lunch, which is determined according to the day's availability, comes with homemade kimchi, salad, wakame (seaweed) soup, and white rice.

Tonoda Shokudo is an udon restaurant established in 1963, a 5-minute walk south from the Hachijo Exit of Kyoto Station. Its udon noodles, made with a special broth rich in bonito and kelp, are loved by celebrities. Try the Tanuki Udon with its delicious thick bean paste, or the Meat Udon, a favorite of Kinuyo Tenra, who runs the restaurant, and other favorites.

Marufuku is a diner near Kyoto Station that has been a favorite for nearly a century. In addition to homemade udon and soba noodles handmade by the third-generation owner, Marufuku also offers bowls of rice topped with tempura and oyakodon (chicken and egg on rice). The take-out-onigiri (rice balls), available only for take-out since 2023, are also well known for their delicious taste.

Ajika, a curry udon specialty restaurant that has been loved in Kyoto since its establishment in 1969, is now open at Porta, a commercial facility directly connected to Kyoto Station. The restaurant's standard curry udon is a gem, the result of repeated trial and error in pursuit of the right blend of kelp and dried bonito flakes and the right balance of mirin, soy sauce, and salt. Enjoy the taste of this popular restaurant that attracts not only local customers but also tourists from overseas.

Doi Shibazuke Honpo, a long-established restaurant with more than 100 years of tradition in Ohara, offers "KAMIGAMO KIYOTO EKI HACHIJOGUCHI" at its Kyoto Station Hachijo Exit branch. You can enjoy our special saikyo pickles using our "pickling" technology, which is one of our strengths, along with rice cooked in the stove. The restaurant offers free refills of its signature pickles and daily specials. Visit with an empty stomach.

Saikyoyaki Kyoto Yamaroku is a restaurant owned by Kyoto Yamaroku, a long-established saikyo zuke store that has been in business for over 90 years. The restaurant's interior, with its large miso barrels, has a relaxed atmosphere that evokes a sense of nostalgia, making it hard to believe that you are in the basement of a department store. During lunch time, freshly baked Saikyo-yaki is served set meal style. The Saikyo-yaki is made with special Saikyo white miso paste and selected seasonings, and the Saikyo-yaki is prepared slowly and painstakingly, giving it a unique and mellow flavor. All set meals come with three small bowls of cooked food, rice, and miso soup in addition to the saikyo-yaki.