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.

The owner, Yukiko Uno, who is also a pastry chef and a 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.

Mr. Yasuda started the restaurant in a machiya townhouse where his great-uncle ran a restaurant. In the shop where the taste of Kyomachiya has been carefully preserved, you can enjoy a seasonal vegetable bamboo steamer rice set with three layers of rice, seasonal vegetables, and meat. Meat and vegetables can be freely tasted with 7 kinds of condiments.

The signature dish, Kyoto cold noodles, made with Kyoto buckwheat flour and made to order, features smooth, firm, fresh noodles that are a perfect match with the golden soup that contains the delicious flavor of beef and vegetables. The lunch-only set menus are hearty and satisfying. The bibim noodles can be changed to bibim noodles for +100 yen. Upgrade to "Kyoku" for +300 yen, where the frozen broth is scraped off and poured over the noodles to create an exquisite harmony between the flavor of the wagyu beef broth and the acidity of sliced sudachi (a type of citrus fruit produced in Tokushima Prefecture).

The ramen restaurant [Menkitori Baijori] is located in the back of a building on the north side of Gion, a hideaway. With a counter seating eight, you can enjoy ramen in a relaxed kappo-like space. On the menu, there are four kinds of ramen: two with chicken broth, which is also the name of the restaurant, and two with shellfish broth. Despite its appearance, the clear soup has a good punch with homemade chicken oil and garlic, while being elegant, and most customers finish the whole bowl before they know it.