Kamigamo Kirin (Kita-ku, Kyoto City, Kyoto Prefecture) is a buffet-style restaurant where you can enjoy a variety of obanzai dishes centering on vegetables from Kamigamo and incorporating many ingredients from Ohara and Miyama. The owner, who is a certified vegetable sommelier, offers a variety of dishes from seasonal vegetables depending on the day. The restaurant also offers a wide variety of dishes served on cute bean plates and other dishes, allowing customers to enjoy the time they spend preparing their dishes as they wish. Inside the restaurant, customers sit around a large table and engage in lively conversation with each other. In addition to the buffet lunch, the take-out Kamigamo bento and daily rice ball bento are also popular.

At Tan (Higashiyama-ku, Kyoto City, Kyoto Prefecture), an affiliate of WAKUDEN, a Japanese restaurant established in 1870, you can enjoy Tango vegetables grown by natural farming methods and homemade rice. The warmth of the wood interior makes you feel as if you are at a friend's house, where you can relax and unwind. The restaurant's "small sincerity," which is the meaning of the Japanese word "tan" (meaning "small sincerity"), is sure to put your mind at ease as you enjoy seasonal ingredients in a peaceful atmosphere. In the evening, you can spend a casual time around the table kitchen on the first floor, enjoying a la carte dishes while sipping Tango's local sake or craft beer.

When you open the door of the Kyoto machiya, a unique world unfolds with vintage clocks, record jackets, and photographer's photos. This popular restaurant offers a wide selection of Japanese sake, and serves obanzai, a dish made with Kyoto ingredients and Western vegetables that goes well with sake. The first floor features a sunken kotatsu-style counter and table seating, while the second floor is a tatami room for a relaxed atmosphere.

The proprietress opened Seasonal Cuisine and Obanzai Suzu (Shimogyo-ku, Kyoto City, Kyoto Prefecture) about 20 years ago as a restaurant where customers could enjoy obanzai. Her son, Kyosho, who grew up watching his mother's back and naturally became a chef, now joins her in the kitchen and together they run the restaurant. Lined up at the counter are large bowls of freshly prepared colorful obanzai. Many of the dishes are made with seasonal Kyoto ingredients such as Kamo eggplants, Manganji peppercorns, and Kujo leeks, and change daily, making for a rich selection of about 60 dishes in all.