［Misono no Hashi Sakai was established in 1939 as an independent restaurant from Chuka no Sakai Honten (Chinese Restaurant Sakai). The popular menu item is cold noodles, which is often featured in the media. Cold noodles are usually associated with summer, but here they are served all year round. The sesame sauce, which has not changed since the establishment of the restaurant, is made by blending soy sauce and various other seasonings with a base of chicken stock, and the sauce, which takes two to three days to prepare, has a mild and rich flavor. This popular restaurant attracts not only locals, but also celebrities and fans from other prefectures.

Chef's Favorite Menu / Tenshinhan 800 yen with soup. Instead of the familiar sweet-and-sour or soy-sauce-flavored bean paste, it is made with a thick white soup that combines perfectly with the fluffy egg. It has been featured in the media as "evolutionary Tenshindon with red bean paste" and has many fans.

The nostalgic storefront, marked by the white curtain, and the carefully selected menu make this gyoza diner [Ikawa Gyoza Nakajima] a favorite among fans. The menu includes a wide variety of fried gyoza with spicy mayonnaise and boiled gyoza. The cups with celebrity names on them have become a hot topic on social networking sites. The owner, a sauna lover, invented the "gyoza x sauna x beer" menu, allowing customers to enjoy the sauna on the rooftop and then enjoy gyoza and beer on the first floor. Check the website if you are interested.

Chef's recommended menu item: Egg char siu pork, 690 yen. Tender chashu pork cooked at low temperature with hot spring egg and special sauce.

The second branch of the popular Kujo restaurant "Lao Shokai", Lao Shokai Sanjo Branch is located in Kyoto's Sanjo-kai shopping district. The restaurant offers authentic Chinese cuisine prepared by Chef Fumi, a native of Northeast China who has experience cooking at a local hotel. The restaurant's atmosphere is like a local diner, and many Chinese living in Japan frequent the restaurant as it offers a wide variety of dishes from all over China. The restaurant offers set menus not only for lunch but also for dinner, and the generous portions at reasonable prices are sure to satisfy.

Chef's Recommended Menu / Hot pot, which is very popular in winter, is 3,300 yen per person. You can choose from two types of hot pot: hot pot with hot sauce and hot pot with herbal white water, both of which are all-you-can-eat!

Hohan Hohan Saga Arashiyama Branch] is popular among local families and tourists. The restaurant is particular about its ingredients, using carefully selected ingredients for all dishes, such as fresh Kyoto vegetables picked in the morning and seafood delivered from the market every day. In addition to standard Chinese dishes, the menu offers a wide variety of creative Chinese dishes and authentic a la carte dishes unique to "Hoan Hoan Saga Arashiyama Branch". Rice oil is used for the dishes, giving them a gentle flavor.

Chef's Special: Chicken and pork bone broth with special soy milk from Kyoto's long-established tofu store. The Saikyo miso-based seasoning is rich but has a light aftertaste. A bowl of noodles condensed with the delicacies of Kyoto.

The yellow and red signboard of Dongdaichi Street's Dongbei House is eye-catching, and the restaurant has the lively atmosphere of a local diner, run by husband-and-wife team Changsheng and Li. Changsheng, the husband, has been working in the kitchen for about 15 years, honing his skills at a hotel in China, and is certified as a special chef, the highest level of Chinese cuisine. In addition to dishes from the northeastern region of China, where spices are used and the flavors of the ingredients are brought out, the restaurant offers Chinese cuisine from a wide range of regions. All dishes are reasonably priced and generous in portions. His wife, Li, who greets customers with a friendly smile, also has many fans.