Yasuda-san started his restaurant in a machiya, a townhouse that doubles as a store and residence where his great-uncle used to run a restaurant. The Seiro Gohan (rice cooked with seasonal vegetables) set includes takikomi-gohan, seasonal vegetables, and meat on three levels. The meat and vegetables are served with seven different kinds of condiments.

Minced meat and rice] is a restaurant in Gion specializing in charbroiled hamburgers and freshly cooked rice that is popular in Tokyo. The restaurant is located in a quaint machiya townhouse with a pleasant open kitchen. The hamburgers made from 100% Japanese beef, which are ground in the restaurant every morning, are grilled over charcoal right in front of your eyes. You can eat up to three hamburgers, each weighing 90 grams, with rice cooked in a rice cooker.

The concept of SIESTA is "junky and healthy in one hand. The stylish and chic atmosphere of the restaurant allows customers to enjoy burritos and tacos that are both hearty and nutritionally balanced. All ingredients and sauces are handmade.

The owner, Mr. Ichimura, who loves western food, is inspired by pintxos, canapés, and other finger foods. Depending on the toppings, the sushi rice uses seaweed, tobiko, sesame, yuba, sea lettuce, and yukari.

At this Japanese-style izakaya (Japanese-style pub), which is like a hideout, you can enjoy a very satisfying lunch for only 1,200 yen, which includes sashimi. The main dish is a daily special, and you can choose from a variety of dishes, such as tender pork belly stew, fried fish, grilled fish, etc. Rice and miso soup are also available. You can also enjoy a second helping of rice and miso soup.

［At Gion Unagi Kawafuji, you can enjoy eel uni jyu (eel and sea urchin stew) and eel and salmon roe jyu (eel and salmon roe stew) with sea urchin and salmon roe on top in a tasteful restaurant that makes the most of the atmosphere of a former traditional Japanese inn. The eel served at the restaurant is carefully selected to be large, fatty, and thick, such as those from Mikawa-Itsuki in Aichi Prefecture. The eel is grilled to a crispy, aromatic flavor with the perfect amount of heat by fine-tuning the charcoal flame, which is difficult to adjust to the heat level.

This restaurant specializes in duck hitsu-mabushi, and opened as a sister restaurant of Gion Duck Noodles, which offers duck ramen. The rice is filled with tender duck loin cooked at low temperature and juicy thigh meat, and served with three kinds of spices. We recommend the special version topped with salmon roe and sea urchin for a gorgeous appearance.

Café Madlag is a famous restaurant that connects Kyoto's coffee shop culture to the next generation. The highlight here is the children's lunch that most visitors order. There are two types of sets available: A set with a hamburger steak for 1,480 yen and B set with shrimp cream croquettes for 1,580 yen. Both sets come with pudding for dessert, which is very satisfying!

The owner, Yukiko Uno, who is a pastry chef and plant-based cuisine researcher, spent about four years developing a special soymilk ramen in the hope that "people who are limited in what they can eat due to allergies can enjoy ramen, one of the soul foods of Japan and a Kyoto specialty. Try the healthy yet rich soup.

Founded in 1972, this western-style restaurant specializes in salads, where you can eat plenty of salads. Using carefully selected fresh vegetables and additive-free cottonseed oil, there are about 30 kinds of abundant menus centered on grilled dishes. The popular teriyaki steak is served with a sweet and rich sauce based on white miso.

［This restaurant is run by a chef who trained at the Kobe Kitano Hotel and the Kyoto Brighton Hotel, and who has delighted many Western food fans at the Seiyo Shuro Rokuhori. The restaurant serves rice omelets by day and Western-style taverns by night. One of the most popular dishes is the (white) omelette rice, which is made with a white egg from Hokkaido, with the yolk of a Shiga Prefecture egg meltingly flowing out of the omelette. The omelet is served with a demi-glace sauce filled with onions.

Gion Yamakishi is a Japanese restaurant nestled among cobblestone pavement where you can enjoy kaiseki cuisine, which incorporates seasonal ingredients and cooking methods that are carefully selected, any time of day or night. The basic eight-course menu changes monthly and includes a bowl, sashimi, grilled dish, rice, and dessert. The chef, who has experience at a famous restaurant in Kyoto, is the chef of the restaurant.

The owner, Mr. Otake, who has loved hamburgers since childhood, trained not only as a Japanese or French chef but also at a butcher store before opening "Meat & Western Cuisine Otake". His famous hamburgers, which are made without any eggs, onions, or other glue, are so meaty that they are hard to cut with chopsticks, and the more you bite into them, the more the flavor of the meat overflows.

Located in a corner of Momiji-no-michiji, a street where stores in traditional Kyoto townhouses are clustered, Nagago Western-style restaurant is run by Mr. Matsumoto, who served as manager at Bistro Sept, which regrettably closed its doors. The specialty is a hamburger steak based on the recipe from that time. It is made with a 50-50 blend of pork from Fukudome Kohjiro Farm in Kagoshima, which has excellent fatty meat, and domestic beef, and is packed with the deliciousness of the meat itself.

Kyoto Kamo Soba Tada was opened by the owner, Mr. Shibata, who wanted to create a restaurant that visitors to Kyoto could enjoy. The tsuke-soba noodles served in the stylish restaurant with antique Italian furniture are thick and impactful homemade noodles. The noodles are arranged on a large stone, and the visual appeal of the dish makes it a favorite for customers to take pictures of.

［A 3-minute walk from Kenninji Temple, Matayoshi is a sister restaurant of Gion Matayoshi where you can enjoy Japanese food in a casual atmosphere. At lunch time, you can enjoy ochazuke set menus. Ochazuke, which has the image of a simple meal, is a high-quality dish that is sure to surprise visitors with its taste and content when prepared by a chef from a ryotei (Japanese-style restaurant).

This yakiniku restaurant serves Omi beef and other selected Japanese black beef, including "Certified Omi Beef," a title given only to the highest quality Omi beef. For lunch, available only on Saturdays, Sundays, and national holidays, the restaurant offers four types of Hitsumabushi Gozen, a rare Omi beef dish prepared over a high charcoal fire, for each part of the beef. The yukke hitsu-mabushi set, which uses certified Omi beef and is only available at Shin, which prides itself on the freshness of its meat, is also very appealing.

［This restaurant is owned by the owner who has established a series of popular Korean restaurants in Kyoto, including Pinyo Shokudo. The restaurant does not offer the Korean cuisine that many people associate with Jeju Island, but instead focuses on soup dishes that are local to the island. Kosari Yukkejang is a rich, thick soup of finely diced royal ferns and pork.

Steak House Hanamoto was opened in Gion by Chef Hanamoto, who has been attracting famous guests from Japan and abroad for 25 years in Ginza, Tokyo. The lunch special steak donburi is an unbeatable 2,000 yen, even though it is made from Japanese black beef. The tender red meat is grilled to perfection with charred butter, and goes great with rice.

A casual-style Japanese restaurant attached to a specialty leather bag sales and repair store. The chef, a veteran of more than 20 years in Japanese cuisine, focuses on seasonal dishes and serves the most delicious food at the time in its best condition. The most popular lunch dish is the lunch three kinds of rice bowls. The bowl of rice is a nice, easy-to-eat size, about a bowlful even if you eat three bowls.

［This stand-up noodle restaurant is owned by the owner of popular restaurants such as "Charcoal Grilled Chicken Soliles" and "Sour," a chu-hai stand. In a minimalist space with no signage, you can enjoy Suba's original nihachi-soba and Kansai-flavored soup. The summer cold dish made with aromatic microleaf and ripe tomatoes from Herber's Farm in Hakusan City, Ishikawa Prefecture, is perfect for a hot day.

This is a sister restaurant of INDIA GATE, a biryani specialty restaurant in Shijo-Karasuma. For lunch, they serve a rich curry topped with fresh venison cutlets and steaks, which are caught and carefully prepared by staff with hunting licenses. The power of gibier and spices will recharge your batteries for the afternoon.

This restaurant specializing in beef dishes is run by a couple from the meat wholesale business. The restaurant has a reputation for serving high quality beef carefully selected by the owner, who knows all about meat, at a reasonable price. The popular meat mabushi is especially popular with repeat customers, who enjoy it in their own way, with condiments such as shiso leaves and wasabi (Japanese horseradish), or in a chazuke style (rice with tea leaves and wasabi).

The 2nd store of the popular western restaurant [Grill Demi] has opened as a hamburger specialty store. The hamburger sandwiched between 100% beef patties, which is a blend of coarsely ground and finely ground wagyu beef, is meaty and filling. A dream combination of western food and burger with special demi-glace sauce and cheddar cheese.

[Kyogoku Kaneyo] is a long-established eel restaurant that has watched over the townspeople of Kyoto for more than 100 years, with its pleasant fragrance drifting along Rokkaku-dori. You can't miss the "Kinshi-don", which is an elegant Kyoto-style roll with kombu seaweed that goes perfectly with the rich umami of eel. Enjoy the change in taste with oisare sauce and Japanese pepper.

In-store dining and takeout are both available on Doyou-no-Ushi (day of the Ox) *Reservations not accepted
Saturday, July 19: open all day from 11:30 to 20:30 (LO/20:00) *Close when sold out

A gyoza specialty restaurant produced by the famous modern French restaurant MOTOI. All seasonings are additive-free, aiming for gyoza that can be eaten by the whole family without anxiety. The signature dish, Papa Gyoza, is impressive for its plump and chewy prawns, and uses no garlic.

The second branch of a Thai restaurant in Kitayama. The first floor is a counter, so it is easy to stop by alone. For lunch, the restaurant offers a set menu that includes noodles or rice, a mini salad, two side dishes, and soup, as well as a la carte dishes such as Tom Yam Kung and green papaya salad.