Nishikizuru Restaurant, established in 1976, will open a new restaurant specializing in Kiji soba in the spring of 2023. The restaurant uses high-protein, low-calorie domestic pheasant meat, and offers a choice of soy sauce or salt. The popular Kijiji Soba Dashi Chazuke set is a dish that allows you to enjoy not only the noodles but also the broth with rice and toppings. The restaurant's open-air atmosphere overlooks a Japanese garden and features one of the largest lanterns in Japan.

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.