The concept of TAKAYAMA (Shimogyo-ku, Kyoto City, Kyoto Prefecture) is "comfort + excitement = happiness. Chef Takayama, who worked for five and a half years as a sous chef at Michelin-starred Kresios in Italy, serves small, multi-course meals in about three hours in the hope that diners will forget the busyness of everyday life and enjoy the food.

Chef Takayama's creative cuisine is inspired by carefully selected ingredients, including vegetables from Ohara. A semi-circular counter is set up for guests to enjoy conversation with other guests and the staff. Enjoy a pleasant time discussing your impressions of the colorful dishes with a glass of wine in hand.

Lino (Nakagyo-ku, Kyoto City, Kyoto Prefecture), named after the wish "to be a restaurant that brightly illuminates and connects everyone," is a hideout for adults where you can enjoy pairing Italian food and wine in a moderately bright and moody restaurant. In addition to the food courses, you can order a wine pairing course, which is highly supported by those who love to drink.

The dinner chef's special course is a full 10-course meal including Hokkaido fresh sea urchin pasta with handmade pasta tagliolini and char-grilled fillet of Miyazaki black beef. Enjoy the gems prepared using carefully selected ingredients from all over Japan and prepared in the best way to bring out the best of the ingredients in a casual setting.

［ristorante DONO (Sakyo-ku, Kyoto City, Kyoto Prefecture), located in an excellent location overlooking the torii gate of Heian Shrine, was named with the hope of sharing the bounty of the earth. Chef Middle East, who has honed his skills in Italy and other countries and worked as a chef at restaurants in Tokyo and Osaka, fulfilled his dream of opening a restaurant in Kyoto, where he was born and raised.

The course will feature 10 to 11 dishes that will allow you to enjoy the delicious taste of vegetables. Enjoy the culinary art in the city of art, decorated with vegetables grown by Chef Middle East in his own fields and wild plants he picks in Ohara. The meats, including gibier smoked over the restaurant's wood fire, are heated over a fierce fire to prevent them from smoky aroma, and you will be impressed by their moist and exquisite texture.

Ristorante Noro (Nakagyo-ku, Kyoto City, Kyoto Prefecture) is gaining popularity as a restaurant that offers course configurations to meet ten different requests. The owner-chef Noro's goal is to create a restaurant that is like a kappo restaurant, offering a wide repertoire of dishes based on Italian cuisine, which he learned through training in Japan, as well as French and Japanese cuisine, using a variety of techniques.

Today's omakase course is a hearty meal that includes two appetizers, fish, meat, pasta, and dessert. The restaurant offers a wide variety of drinks, from wine to sake, so ask the chef for a recommendation and enjoy the pairing. For dinner, you can choose from four different price ranges, making this a restaurant you will want to have on hand for special occasions as well as for everyday use.

［IL GHIOTTONE (Higashiyama-ku, Kyoto City, Kyoto Prefecture) is an old private house restaurant that has been loved for over 20 years. The concept of the restaurant is "if Italy had a town called Kyoto," using local ingredients such as Kyoto vegetables and seafood from the nearby sea, and incorporating Japanese techniques. Enjoy Kyoto's unique Italian cuisine prepared by Chef Sasajima, who has honed his skills at famous restaurants in the Kansai region and has won various awards.

Dinner offers three courses in three price ranges: three appetizers, two pasta dishes, a meat dish, dessert, and an after-dinner drink. The restaurant has a large window overlooking a garden full of greenery, and is lined with carefully selected cutlery and glasses to create a special moment.