This Western-style restaurant uses as many Kyoto ingredients as possible, such as chicken from Okutamba and rice from Kameoka, and all sauces are handmade. In particular, the demi-glace sauce is the restaurant's pride and joy, a sauce that has been preserved since the establishment of the restaurant. The hamburger steak, their signature dish, is covered with so much demi-glace sauce that it floats in the bowl. We recommend the daily lunch set that includes a hamburger steak for 1,100 yen or the popular Western-style platter for 1,650 yen.

This restaurant was opened by Hayato Kimura, the owner of the popular Nishijin restaurant "Mendokoro Ganki," which closed in 2022, as a second chapter in his ramen life. The soup is characterized by its full-bodied broth, and there are three types of ramen: fish broth soy sauce ramen, thick chicken ramen, and mazesoba. The soup is made with domestically produced ingredients and RO pure water with zero hardness to extract the flavor of the ingredients, and goes well with the homemade straight thin noodles.

This is a Chinese noodle specialty restaurant produced by the popular Hakuraku Jyona restaurant in Kitano Shiraume-cho. Four types of noodle dishes are available: Beef Tantan-men (beef noodle soup with a lot of beef chunks), hot and spicy hot beef noodle, Beef Saihong Kaki-men with the perfect sour taste of tomatoes, and Tanba Kurojidori earthenware pot noodle soup. A la carte items such as xiaolongbao and shrimp spring rolls are also available, so you can enjoy a lunch of noodles and dim sum.

Made from flour that has been kneaded thoroughly and aged for a week, the udon is thinner than Sanuki udon and has a chewy texture. The noodles are handmade next to the counter, and are only boiled when an order is placed. The creative menu is also interesting, including cold shichina with seven kinds of seasonal vegetables, and mizuage wasabi topped with refreshing sweet pickled vinegar. During the cold season, winter-only menus such as oyster nanban, duck nanban, and nabeyaki udon are also available.

This restaurant offers Ehime-Uwajima's specialty, tai-meshi, which is sea bream sashimi marinated in homemade broth and soy sauce and served over rice. The dish is brought to you in front of you in a balled-up box containing sea bream sashimi, thick roe, and horseradish stems as condiments. First, taste the sashimi dipped in broth and soy sauce, and then put the sashimi and broth and soy sauce on top of the rice and take a bite. Then, top the rice with an egg for a luxurious egg on rice dish.

The tea house is an 80-year-old machiya (traditional Kyoto townhouse). The owner is Keigo Masuda, whose grandfather is Juichi Yamashita, known as the leading expert on hand-rubbed gyokuro. At this Japanese-style afternoon tea, you can fully enjoy sweets made by the resident patissier, such as black bean muffins, Japanese tea scones, and matcha shiruko (green tea sweet). The afternoon tea, which can be enjoyed in a private room, is available in two types: Iroha, which includes only sweets, and Kyozen, which includes lunch.

This restaurant specializes in pasta and Western cuisine and was established as a sister restaurant of the famous French restaurant Kishin near Kinkakuji Temple. The menu includes standard pasta dishes such as carbonara and pescatore, as well as made-to-order pasta for 1,540 yen, in which you can choose from dozens of ingredients, noodles, sauces, and other items to your own taste, in a relaxed atmosphere in a renovated machiya townhouse. The restaurant also offers a wide variety of Western-style dishes such as hamburgers and fried prawns.

Here, which offers meals that focus on ingredients such as organically grown vegetables and domestically produced foods, you can fully enjoy colorful dishes full of vegetables supervised by a natural food coordinator. In addition to popular meat-based hamburgers and curries, the vegan menu includes meat- and dairy-free curries and tacos. The popular fruit smoothies made with soy milk are also recommended.

The owner, Mr. ICHIHARA handmakes his own buckwheat flour every morning by stone grinding the best buckwheat from all over Japan and using Kyoto's famous water. The specialty here is Kamo-seiro, using Kawachi duck from Mr. Yoshihiko Tsumura, a producer that chefs from all over the country beg to have in stock. There is also a tatami room on the second floor, where you can relax with your children.

It was in 1954 that the previous generation, who had honed their skills at the long-established beef restaurant Kyoto Suehiro, opened a restaurant in Sengen Imadegawa. Since then, the restaurant has captivated Kyoto's gourmets, and now it has moved to Kinugasa, where the second generation, Yoshikiyo Asai, preserves the same flavor. The beefsteak is made using the same recipe as at the time of the restaurant's founding, and is flambéed with sherry and grilled to medium rare. In addition to beefsteak, the restaurant also offers a casual Western menu including hamburgers.