This long-established soba noodle store in Nishijin began in 1905 as a food stall serving soba noodles at night. Today, the fourth-generation owner, Yoshinori Tanigaki, and his mother Izumi and her son continue to preserve the same taste that has remained unchanged since the establishment of the restaurant. It is especially surprising that the additive-free broth, which is made from scratch at the restaurant, still tastes the same after more than 100 years. The restaurant offers a wide variety of dishes, such as set menus and rice bowls, that one would not expect to find in a soba restaurant, and many fans visit from all over Japan. Some dishes have been revived in response to customers' requests, such as Naruto Soba with grated yam and Nishin Soba, and the year-end special Kombu Maki.

This ramen restaurant was established on the second floor of a long-established restaurant [Gotsuji no Kombu], which has been in business for more than 120 years. In a stylish space with gray walls and a wooden counter, you can enjoy a course of Kombu Ramen. First, compare mizu-dashi (water-dried kelp) of makonbu, Rausu kelp, and Rishiri kelp in a glass of wine, and then enjoy the oboro kelp that Mr. Kuze, the representative, shaves in front of your eyes. The main dish, kelp ramen, has a clear soup with concentrated kelp flavor and chewy noodles. Kelp ramen is served on a one-kelp basis, with at least one item purchased at the store on the first floor.

This fruit and vegetable store and diner makes use of a 100-year-old townhouse. As soon as you enter, you will find a grocery store space with a wide variety of fresh leafy greens, potatoes with mud on them, and seasonal fruits. Moving to the back of the building, the "Sukoyaka Shokudo" stands by, which was started by Chie Nakamoto, the representative of the company, who started the business by utilizing her experience as a cooking school owner, along with her desire to "do something about the delicious vegetables that are called 'B-grade' vegetables. It is a warm space that connects producers and consumers, with a happy cycle of tasting vegetable-filled lunches and sweets and buying them back because they were so delicious.

This Japanese restaurant was established near Kitano Tenmangu Shrine. The interior of the sukiya-style restaurant is beautifully decorated in a Japanese style, and is equipped with private rooms as well as counter seats. ［The owner, Mr. Senda, who studied at Shimogamo Saryo and Kenshu Horibe, offers only one course, 5,500 yen for lunch and 15,000 yen for dinner. Each beautiful dish, which skillfully reflects the season, is sure to impress each time it is brought to the table. The eel bowl, which appears at the end of the lunch course, is made with eel, a technique inherited from his family's eel cuisine in Wakasa, Fukui. The fragrant grilled eel with secret sauce is exquisite. Try it with a glass of Wakasa's local sake, such as "Kamoei," which is rare in Kyoto.

A large soft-serve ice cream sculpture welcomes you from inside a Japanese-style room as you pass through the gate. After the playful and artistic approach, you will find a seating area with a relaxed atmosphere that still retains the machiya-style atmosphere. Enjoying a view of the tsuboniwa garden, you can savor hand-drip coffee from Circus Coffee (600 yen), original herbal tea from niwatoco tea (730 yen and up) made by a pharmacist-blender, and other carefully selected coffee menu items. Of course, sweets with soft-serve ice cream are also on standby. Take-out is also available.