A yakiniku restaurant directly operated by a long-established meat wholesaler established in 1903. The restaurant offers not only high quality Wagyu beef, but also the famous Omi beef at a reasonable price. The restaurant offers thick slices of beef tongue with a unique chewy texture, as well as rare cuts of beef such as misuji and hiuchi. The lunch yakiniku set meal (2,200 yen) is served in a style that allows you to grill the meat yourself. Enjoy it at a comfortable table.

The current owner, Mr. Takashi Doi, has transformed the 100-year-old river fish wholesale store, which had been operated in the Kyoto Central Market since his grandfather's generation, into a restaurant specializing in eel dishes. The eel has a well-done burnt and crispy skin, and the meat is fluffy and soft as if it melts in your mouth. The characteristic of this dish is its elasticity, and the reasonable price is also a pleasure to enjoy. The sweet and rich secret sauce, which has been passed down since the establishment of the restaurant, enhances the deliciousness of the eel.

Located near Ryukoku University, this set menu restaurant has long been loved by students and locals alike for its delicious crispy tempura. Inheriting the philosophy of its predecessors to offer menu items that are hard to reach for young people at reasonable prices, the restaurant believes in serving freshly fried food. The specialty is tendon served over rice in a bowl with a thick, sweet and spicy soy sauce-based sauce. All of the 15 to 20 set menus, including rice bowls with soup and pickles, are priced at 1,000 yen. A large serving is available for an extra 50 yen. Be sure to check out the service days when large portions are free.

Ramen restaurant in front of Keihan Fushimi Inari Station. The chicken and pork bone broth is simmered for 8 hours to blend into the bone marrow without any fat or chemical seasonings, and stirred at 5-minute intervals during the last hour of simmering to prevent it from burning. The homemade noodles that go well with this rich soup are made of low-moisture noodles with egg white and made of Japanese wheat flour. Side dishes such as a pork bowl for 600 yen and a gyoza set for 450 yen are also available.

Located near Fushimi Inari Taisha Shrine, the restaurant's specialty is thick, chewy udon noodles that are handmade every morning. The noodles are made with a blend of Australian and Mie Prefecture flour, and are cooked in a pressure cooker to ensure that the noodles are cooked through without breaking down. Kitsune udon, which uses only fried tofu from a Kyoto tofu shop that the owner fell in love with, is popular among worshippers and regular customers.