A French baked goods and French cuisine restaurant where the husband, Takahiro Ohara, is in charge of cooking and his wife, Junko, a pastry chef, is in charge of baked goods and course desserts. The bright and natural interior allows customers to enjoy course meals for both lunch and dinner. The cuisine incorporates French cuisine with Kyoto and Japanese food culture and history, using ingredients from Kyoto and Shiga, the couple's hometowns. The background of the cuisine and ingredients is carefully explained. A new course menu is also available, and a celebration course for 14,000 yen is available for dinner.

［Café Tyrol was established in 1968 near Nijo Castle. In the retro and warm atmosphere of the store, many regulars spend a relaxing time in their own way. The charm of this shop is that its old-fashioned menu, including toast, grilled rice, and its famous curry, can be enjoyed not only for lunch but also from 8:00 a.m. onward.

A sister restaurant of the creative Japanese restaurant "Kakyu. Of the more than 10 set menus available, we especially recommend the "ozashimi" set meal, which includes 10 kinds of fresh sashimi. In addition to enjoying a wide variety of seafood at one time, the set meal also includes a small bowl of cooked food handmade by a Japanese cuisine professional and arajiru, a soup containing arajiru, a dish created in the hope of eliminating food loss. For dinner, enjoy delicate Japanese cuisine centering on fish dishes with sake.

The owner is Mr. Yoshiyuki Wei, known for Ichinofunairi, a creative Chinese restaurant representing Kyoto, and offers authentic Chinese dishes such as dim sum, shrimp chili, Taiwanese beef noodle soup, and other dim sums prepared by a special dim sum master from Shanghai at a reasonable price. The authentic xiaolongbao, which are served in a thick, hot soup that overflows when the thin skin is broken open, are available in seven varieties, including shark fin, black truffle, and porcini mushroom, making it fun to compare them. The small basket dumplings can also be added to the lunch set menus.

Neapolitan pizza baked in a wood-fired oven from Italy. The dough, made with special pizza flour and Sicilian salt, is thin, crisp, and delicious, making you want to try it again the moment you eat it. 500°C in the oven, the dough and ingredients, which have been laid down for more than 12 hours since the night before, become one. With more than 20 varieties available, including Bismarck and Mimosa, pizza lovers should pay a visit.