［Located next to the Kyoto Botanical Garden, IN THE GREEN is a pizzeria, trattoria, and cafe surrounded by greenery. Celebrating its 10th anniversary this year, IN THE GREEN has become a favorite restaurant in the Kitayama area. In the open kitchen of the spacious restaurant, a wood-fired oven with impressive tiles stands ready to bake pizza, the signature dish, every day. The secret to the delicious taste is the third fermentation of the dough. The light texture makes it easy to eat, so each person can eat one slice," says the chef, who never stops researching delicious food. Some days the restaurant is open for private parties, so it is recommended to check the website for business information before visiting.

Located along a charming street near Hanamikoji. The restaurant, housed in a former tea house, has a modern atmosphere with an eye-catching matcha-colored counter. Enjoy dishes that make the most of authentic ingredients, such as rare crabs and abalone, a luxury food item, which the restaurant sources from the fishing port of Manito in Kyotango. The originality of the owner's ideas, based on the deep and rich broth made from Rausu kelp, is also appealing. The steamed sea bream with crab miso sauce is made with western seasonings such as olive oil and cream to give the crab miso a mellow flavor. Enjoy this unique dish that combines the tastes of winter only available this time of year.

The Ushinohone group offers a variety of culinary delights such as obanzai and Italian cuisine, and for about 40 years since its establishment in 1985, its famous Ushinohone stew has been a favorite of customers. The deep flavor of onions sauteed until candy-colored, beef bone broth, red wine, and several kinds of vegetables is a traditional taste that takes two days to produce. I want to eat it again! It is no wonder that many people have been captivated by this dish. At Kusafudo Ushi-no-Hone, which prides itself on its vegetables, you can enjoy the tender wagyu beef used to simmer the stew with a baguette and five to seven kinds of grilled vegetables.

It has been about 70 years since the owner's grandmother established the restaurant in Jujo, Minami-ku. The restaurant's unique style of yakiniku, in which red meat and hormone are rubbed with a miso-based sauce and then mixed and grilled, has attracted fans for many years. The Shijo branch uses a custom-made extra-pressure iron plate that makes the meat juicier. Just smelling the aroma of the juices and fat from the hoso, kalbi, and halami meat, which is then coated with lightly flavored hormone such as pipe and akasenmai, while being grilled, will surely make you want to drink more beer. Take a bite of the freshly grilled meat, and you will be in agony at the deliciousness of the meat soaked in the sweet and rich sauce. It is truly a dish that makes you want to eat it irresistibly.

A restaurant specializing in gyoza (Chinese dumplings) owned by the famous French restaurant MOTOI. ［The dumplings were originally made by Chef Maeda of MOTOI for his only daughter, who was too busy with work to spend much time with him. Papa Gyoza" is a signature dish that includes his daughter's favorite shrimp in the filling, and is impressive for its plumpness and chewiness. Ginger is used to enhance the overall flavor of the dumpling without garlic, and a hint of pak choi is used as an accent. We recommend tasting it lightly with olive oil and salt as sauce. The French dumplings, such as Provence dumplings with tomatoes and mixed herbs and richly flavored black truffle dumplings, are also a must-try.