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.