This restaurant specializing in yuba cuisine is operated by Kyo Ryori Isobe, which aims to create a restaurant where yuba can be enjoyed casually, allowing customers to enjoy a variety of yuba dishes at once, such as freshly made yuba in the workshop on the second floor, sashimi, and deep-fried yuba. The thickness of the yuba, which is hand-pumped by artisans one by one, is carefully adjusted according to the cooking method. Each dish has a different texture, texture, and flavor, so you will never get tired of it.

This restaurant is famous for its tuna bowl with special sauce. The thick, firm red tuna is tossed in a thick sauce with sesame oil and served on a bed of hot rice with a half-boiled egg. The memorable taste is addictive, and you will want to eat it again and again. For an additional 100 yen each, you can add toppings such as kimchi hot sauce, yamaimo, avocado, etc. to enjoy your favorite tuna bowl.

The owner, a native of Kagawa Prefecture, is a popular restaurant known for its homemade noodles that go down smoothly. The secret to the delicious taste is to let the dough, which is made from a unique blend of flour from Hokkaido and Kyushu, rest overnight at a low temperature. The noodles are slightly thin and the broth is made with a little iriko (dried sardines) to meet the tastes of Kyotoites, but they are also particular about using soy sauce from Kagawa. At lunch time, a daily special set menu is also available.

A long-established Western-style restaurant established in 1915. The restaurant is credited with having developed the world-famous teriyaki sauce, and has made a brilliant contribution to the establishment of Western food culture in Japan. The hamburger steak, a staple of Western cuisine, is served with a secret demi-glace sauce that takes a week to prepare, allowing you to fully enjoy the taste of Japanese-style Western cuisine that has been handed down for 100 years.

This is a famous Chinese restaurant where the chef pursues his ideal taste by paying close attention to every detail, from the selection of ingredients to the preparation of seasonings such as hot sauce, XO shoyu, and sweet soy sauce. The restaurant offers four different lunch courses, each of which includes an appetizer, main course, and dessert. The restaurant offers a wide range of dishes, from classic favorites such as Szechuan bean curd and chili prawns, to more upscale dishes such as braised shark's fin, making it a perfect choice for special occasions.

This popular restaurant, which serves Bengali cuisine from the Bengal region of East India and Bangladesh, attracts fans from far and wide. The chef, who hails from Bangladesh, treats diners with complex and intense flavors created by his unique use of spices. Biryani, a representative of Bengali cuisine, is served with mutton, chicken, and vegetables on standby. Enjoy the authentic taste.

A long-established Western-style restaurant established in 1907. Its signature dish, fukuya rice, was created more than 80 years ago at the request of a geiko. The parched ketchup rice is topped with a fluffy egg, fresh tomatoes, green peas, and other toppings that are visually vibrant. The tomatoes are peeled and cut into small pieces, a thoughtful touch that is typical of the Hanamachi district.

The restaurant is a long-established Western-style restaurant loved throughout the ages for its delicate dishes that take a lot of time and effort to prepare, such as beef stew with domiglace sauce, which takes two weeks to prepare, and assorted crab cream croquettes and fried prawns, which boast the thinness of the raw bread crumbs that have been strained through the back. The restaurant also offers a sencha tea set for the end of lunch time. Lunch is served in two parts, from 12:00 p.m. and 1:30 p.m. Reservations are preferred.

The owner, Mr. Ichikawa, welcomes customers with home-roasted coffee, popular fruit sandwiches, sandwiches, and other carefully handmade meals. Three types of coffee blends are on standby, starting at 500 yen, and refills are available for 250 yen.

A legendary udon specialty restaurant that began as a food cart. The specialty is thin udon noodles served in a thick broth. The broth is made from a mixture of seven kinds of bonito without using kelp, and its true value is demonstrated in curry udon as well as the signature product, Benkei Udon. The spiciness of the curry is softened by the flavor of the broth, making you want to drink every last drop.