This restaurant is directly operated by Kyoto Miyama Yuba Yumame, which specializes in handmade yuba, starting from the production of soybeans in Miyama, Kyoto. At this restaurant, you can enjoy dishes made with yuba, created by the chef, who is a dedicated Japanese cuisine chef, and the chef, who has a background in Italian cuisine. The menu is developed with free ideas that are not limited to Japanese cuisine, and is sure to make you realize once again the original sweetness and deliciousness of yuba.

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 thinner and the broth is made with less dried sardines to meet the tastes of Kyotoites, but they also use soy sauce produced in Kagawa. The at-home atmosphere of the restaurant, which is easy to visit by yourself or with your family, is also very comfortable.

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.

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.