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.

After the closure of "Cafe Suzuki," a pure coffee shop loved by locals for 53 years, the owner, Mr. Takenaka, opened a new store in the same location. The atmosphere of the store has remained unchanged since its opening, and it is still a place where former regular customers can gather for a chat. The menu offers a variety of items that are reminiscent of a pure coffee shop, such as soft omelet rice and pudding, and the old-fashioned coffee shop culture has been carefully passed down from generation to generation.

The owner, Mr. Otake, trained not only in Japanese and French cuisine, but also at a butcher store before opening "Meat & Western Cuisine Otake. The specialty here is hamburgers made without using any glue such as eggs or onions, and the restaurant uses the shank of Danzan Kogen beef from Aichi Prefecture and Sanshu pork from Aichi Prefecture, which are coarsely minced in the restaurant. The hamburger steak is served hot, and the more you bite into it, the more you are impressed by the delicious flavor of the meat.

［Akaya Chaya is an ochazuke buffet restaurant located not far from Kodaiji Temple and Kiyomizu-dera Temple. At this restaurant, you can freely eat 20 kinds of pickles with white rice, 16-grain rice, or rice porridge in a buffet style. There are also some unusual pickles such as potatoes and eringi mushrooms. Finish the meal with ochazuke-style pickles and enjoy the rich variety of tsukemono flavors that you cannot taste at home.

Gion Shimogawara Hisago is a soba restaurant established in 1930. Among the many dishes on the menu, the most popular is the oyakodon, a bowl of rice topped with chicken and eggs in a broth made from natural kelp and saba-bushi (mackerel bones). The slightly sweet broth soaks into the Kujo leeks and chicken meat, and the aroma of the thick, half-boiled egg and broth is very appetizing. There is often a long line at lunchtime, so it is recommended to visit with plenty of time to spare.