The owner, who trained at udon restaurants in Kagawa and Osaka, is known for his freshly-kneaded udon noodles made by hand without the use of machines. The owner's recommendation is the Tsukemen (Japanese beef and Kujo leek tsukemen), which uses fresh Kujo leeks from Makimura Noen and black beef from Ginkakuji Onishi, and the tsukemen soup with ginger accent is very appetizing. The new restaurant has high expectations for the future development of its menu. The restaurant is always equipped with picture books and other materials for children, so feel free to bring the whole family.

Here you can enjoy Wagyu beef steaks with a view of a beautiful garden. Mr. and Mrs. Kimura, who run the restaurant, took over the business from their father, who ran a meat kappo restaurant offering meat course meals. The famous steak stacked with rice is made from Japanese black beef from Saga, Shimane, Oita, and other regions. You can choose the amount of meat from 80g to a generous 200g, and it also comes with a meat sucker and beef stew to enjoy the meat to the fullest.

Every morning, ICHIHARA-san, the owner of the soba store, handmakes his own soba using the best buckwheat seeds from all over Japan, grinds them on a millstone, and uses Kyoto's famous water to make nihachi, 90%, and 10% buckwheat noodles of different thicknesses. The soba has a beautiful pale green appearance and a memorable chewy texture. There is also a tatami room on the second floor, where you can relax with your children.

Since its establishment in 1879, the restaurant has been offering for lunch its special pickles, which have been loved by locals for many years, as an ochazuke kaiseki (tea-ceremony dishes). The menu includes an assortment of pickles and a set of fish that has been marinated in sake lees made from matured Nara pickles and slowly grilled to a rich aroma. Enjoy your meal in a traditional machiya-style tatami room located in the back of the restaurant while enjoying the atmosphere.

This sushi restaurant was opened by a veteran chef with a career spanning more than 40 years. The owner has taken over from a deceased acquaintance, and offers mackerel sushi, seafood rice bowls, and even set menus to keep you entertained all day long. The standard menu includes a chasoba set, each chasoba with a choice of either mackerel sushi or pressed hamo (pike conger) sushi. In addition, many other daily specials using fish directly shipped from the market are on standby.