At Gohanya Mirage (Higashiyama-ku, Kyoto City, Kyoto Prefecture), which appears as you walk down a quiet alley, you can enjoy cuisine that makes the most of Kyoto's unique ingredients, such as Kyoto vegetables and Kyoto duck. The food and the heartwarming hospitality you will enjoy in the heartwarming atmosphere of a town where geiko and maiko come and go will be a memorable and treasured part of your visit to Kyoto. The lunch menu, which offers an assortment of bite-sized obanzai dishes, is popular among those who want to enjoy a variety of flavors. In the evening, you can savor simple yet elaborate dishes and carefully selected Japanese sake.

Now in its eighth year, Kyo-machiya Obanzai Kobaku is a popular izakaya (Japanese style bar) that is crowded with regular customers and tourists every day. If you are at a loss for what to order from the extensive menu, we recommend ordering 3 or 5 kinds of obanzai. The contents change daily, and dishes using seasonal Kyoto vegetables such as Manganji peppercorns and Kujo leeks appear. The dishes are prepared with Udeno's additive-free, high-quality broth, which is a special order of Rishiri kelp and Makurazaki-grown dried bonito flakes in the restaurant's proprietary blend. You can feel the flavor of the broth, which is indispensable for obanzai.

When you open the door to the restaurant, the nostalgic atmosphere of the olden days spreads out before you. At the "Ouchi-Gohan Kokoraya Miyuki-cho Honten" (Nakagyo-ku, Kyoto City, Kyoto Prefecture), you can enjoy a hearty set meal during the day and an izakaya menu using seasonal ingredients in the evening. The menu is full of specialties such as the famous kokorayaki, made with Kyoto tofu and yamaimo, and numerous other enticing obanzai dishes. Enjoy them with a glass of fresh lemon chu-hi, which is made with plenty of lemon.

［Obanzai Izakaya Aikaiho (Shimogyo-ku, Kyoto) has relocated from near Toji Temple to Tambaguchi. The former location had only a counter, but the new location has more table seating, creating a more homey atmosphere. The most popular menu items, such as ponkara and grilled fish, are surrounded by the owner's homemade obanzai. The four daily specials, including bitter gourd with salted kelp, kiriboshi-daikon vinegared radish, hijiki and green soybean salad, and bamboo shoots with okaka seaweed, are hearty and nutritious. In the evening, the izakaya (Japanese style bar) offers not only obanzai, but also a wide variety of blackboard menu items and locally brewed sake.