A specialty store of Kyoto dashi chazuke handled by a fishmonger who has been in business for over 90 years. The signature menu item, Obuya's Luxury Chazuke, is a luxurious gem with nine kinds of seafood, including sea urchin, on a plate. First, the rice for dashi chazuke is sprinkled with homemade dashi stock, then the ingredients are combined and finally the special kezuribushi is added. You can enjoy three ways to eat one meal.

This restaurant has a good reputation for its fresh tofu and soy milk delivered daily from its own factory in Tango, as well as creative dishes made with seasonal ingredients. For lunch, we recommend the tofu set. A very satisfying meal with fluffy tofu, soy milk cream croquette, and seasonal rice. Experience the new charm of tofu, not just boiled tofu and cold tofu.

This restaurant is famous for its dashi shabu-shabu, which is thinly sliced pork and seasonal ingredients shabu-shabu and eaten with dashi stock. The flavor of kombu and bonito and the seasoning of white onion and yuzu pepper envelop the branded pork, Kyoto Pork, and the umami spreads in your mouth as you stuff your cheeks. For lunch, there is a limited menu of shabu-shabu with udon noodles, so you can casually enjoy dashi-shabu.

A pickled vegetable shop operated by [Isoya Group] in a house in Karasuma Nanajo Nishi. You can enjoy Kyoto's seasonal vegetables marinated in oil, miso, etc. with free ideas without being bound by the technique of Kyoto pickles. "Isoism no Hiru Gohan" is a plate with 12 kinds of pickled vegetables.

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.

An Italian restaurant with an atmosphere that is inspired by a restaurant in a back alley in Italy. They have a talented lineup of dishes, such as traditional Southern Italian cuisine, which uses various ingredients and rice cooked in soup, and pizzas baked in a stone oven by a specialist craftsman. Margherita made with carefully selected ingredients such as sweet Aiko tomatoes and water buffalo mozzarella is one of the chef's pride.

The third store run by the owner of sake bar [Masuya] is a hideaway café that displays the works of artists with ties to Kyoto. Private rooms are also available, so it is useful not only for everyday cafes and lunches, but also for business occasions. Recharge your energy with the Aigake curry, which comes with plenty of vegetables and smoked eggs, and makes the most of the sweetness of the vegetables.

A 100-year-old townhouse located between Nishi Honganji and Higashi Honganji. A talented chef who worked at a famous Italian restaurant for many years purposely created a casual cafeteria with the intention of creating a relaxing atmosphere. For lunch, prepare an obanzai plate with plenty of vegetables from Kyoto. With tofu hamburger as the main dish, enjoy a dish that casually incorporates Italian and French techniques.

A vegan cafe where you can enjoy the infinite possibilities of vegetables brought out by the ingenuity of our chefs. For lunch, they offer a full-bodied obanzai that uses organically grown vegetables without using any animal products, and a one-plate dish that includes mayonnaise made with white wine vinegar and soy milk.

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 store comes from the desire to "fill up your appetite" like refueling gasoline. The restaurant owner, who has been involved in food from various angles, such as a French chef and food coordinator, offers Western dishes skillfully using Japanese ingredients. Enjoy healthy western food with a difference.

A small restaurant with a white curtain facing the street. Over the counter where you can feel the warmth of wood, the owner has 16 years of cooking experience. The "Hiru Gozen" is a set of 8 kinds of small dishes such as sashimi, grilled dish, and simmered dish. You can enjoy the taste of dashi stock and the dishes sprinkled with seasonal ingredients.

[Hiroshi] is a yakiniku restaurant that is loved by the locals so much that meat-loving Kyoto people use it every day. The 3rd branch of the bar-style [Yakiniku Hiroshi Shoten], where you can stop by even by yourself, is popular for its lunch set until 17:00. You can choose from 3 types of yakiniku lunch, which is determined by the arrival status of the day. Homemade kimchi, salad, seaweed soup, and white rice made with specially cultivated Koshihikari rice are included.