The flagship store of "UCHYU NO YAWAKU" (Dawn of Uchiu), a Miyama heirloom egg farm, has opened on Jingu Road. In-store dining is an all-day dining experience that handles everything from breakfast to dinner, allowing customers to enjoy dishes using the fresh eggs they are so proud of all day long. Some of the menu items are prepared under the supervision of people such as Chizuru Ohara, a cookery researcher from Kyoto. There is a pop-up space by the entrance of the restaurant where pop-up stores are held on a monthly basis, so be sure to check this out as well.

The owner, Seira Terada, trained for five years as a pastry chef at starred restaurants and luxury hotels in France. The store is designed in the image of a store with an ambience of a quiet backstreet in Paris, where you can enjoy all-day brunch, butter waffles, and other freshly made sweet treats. The take-out canele is also excellent and highly recommended. On sunny days, the semi-indoor terrace is a pleasant place to spend time.

After studying Japanese and French cuisine, the owner, Mr. Yoshinaga, came across a restaurant specializing in fermented food. He treats his guests with dishes using ingredients from trusted producers, such as koji and amazake from Nishi Kojiya, which has a history of over 100 years in Nagano Prefecture, and roasted tea from Maruyoshi Omi Tea in Shiga Prefecture, where the owner's family is from. In addition to meals such as a grilled fish or chicken set meal with a choice of main dish, seafood rice bowls seasoned with soy sauce and malt, and vegan malt curry, we also recommend the milk malt amazake, homemade red shiso juice, homemade lemon enzyme squash, and more.

This sushi restaurant is a veritable hideaway, tucked away down a street off the main street. The second-generation owner of the sushi restaurant is not only particular about the freshness of his sushi, but also about the human skin temperature of the rice. The second-generation owner is particular about the freshness of his sushi, and he also insists that the rice be human skin. In addition to nigiri, the restaurant also offers a variety of rice bowls, such as a bowl of rice topped with a bowl of melt-in-your-mouth tuna (limited quantities available) and a bowl of rice topped with seafood. If you are lucky, you may be able to enjoy them at night as well.

Mr. and Mrs. Hosoda, who used to live in Wroclaw, Poland, opened a book café that delivers local home cooking. You can enjoy four kinds of mild-tasting traditional Polish dishes. In addition to the dishes, you can also enjoy Polish culture such as Polish Pottery and stories about life in Poland. Reading a book with apple cake and coffee is also recommended.

Mr. Otake was a boy who loved hamburgers. After training in Japanese cuisine, French cuisine, and a famous butcher store in Shiga, he opened a meat and Western-style restaurant focusing on hamburgers. He uses highland beef from Dando, Aichi Prefecture and Tahara pork from Aichi Prefecture, which he fell in love with not only for their meat quality but also for the character of their producers. Every morning, he grinds the block of meat himself to create a unique texture. Enjoy the juicy and meaty hamburger steak without using any glue.

Omelette rice and rice with haishi are popular, using dubi sauce, which is made by adding beef tendon and aromatic vegetables to bouillon and cooking it slowly over a low flame for more than two weeks. This is a famous restaurant in Okazaki where tourists and regulars line up even before the restaurant opens. In addition to the satisfaction of the large fried prawns fried crispy and savory in lard, the accompanying ketchup-flavored spaghetti and potato salad are also indispensable supporting players. Most of the menu items can be taken out for an additional 80 yen for the container.

Since its establishment in the late Edo period (1603-1867), Sanmi Koan has been loved for its saikyo-yaki and chirimen sansho (dried Japanese pepper) dishes, etc. Renovated in 2017, you can enjoy soba, dishes, and drinks as an individual dish or as a course. The specialty is Jyuwari-soba, made from buckwheat flour stone-ground in the restaurant. The buckwheat seeds are selected from domestic buckwheat plants that are delicious at different times of the year, allowing diners to enjoy the unique characteristics of each buckwheat plant. Reservations are required at least two days in advance for both lunch and dinner. A charge of 330 yen is required for terrace seating.