Facing Ichinofunairi, a historic site along the Takase River, is Ichinofunairi, a charming restaurant in a renovated machiya, a former tea ceremony house. Here, you can enjoy rich and elegant Kyoto-style creative Chinese cuisine, which makes use of the flavor of not only Japanese but also French soup stock. Based on the concept of "medicine and food as the source of all life," which is to prevent illness through food, the restaurant uses only the best ingredients, and its health-friendly cuisine, which uses seasonal, pesticide-free vegetables delivered from contracted farmers, is a hit with visitors. The relaxing space, cuisine, and courteous hospitality of the staff are sure to make your time here a satisfying one.

⚫︎ Chef Profile / Owner Chef Wei Xiyi. Grew up in Yokohama Chinatown, held a knife at his family's Hunan restaurant [Ming掦] since the age of 11. 2018, acquired the highest qualification in Chinese cuisine, the Chinese government-approved high-level cooking license.

［Kyo, Seika is located along the Biwako Sosui Canal near Heian Shrine. It is listed in the Michelin Guide and has many fans among gourmets. The restaurant offers a relaxed atmosphere with stylish concrete walls and a warm wooden counter. The restaurant offers only counter seating so that guests can directly feel the restaurant's response. The course consists of about 10 dishes from appetizers to desserts. Enjoy the delicate and beautiful dishes that reflect the chef's insatiable pursuit, such as recreating centuries-old Chinese recipes using modern ingredients.

Chef Profile / Shizuo Miyamoto. Born in Kanagawa Prefecture. After closing Seika in Hamamatsu City, he went to Beijing to study. After returning to Japan, he fell in love with the streets of Kyoto, which are similar to those of Beijing, and opened "Kyo, Seika" in 2008.

Sumiyoshi is one of Kyoto's representative Chinese restaurants. The chef, influenced by Japanese restaurants, combines Japanese ingredients with Chinese cuisine to create dishes with a new sensation that can only be enjoyed here. The menu is full of flavor at reasonable prices, and the desserts are also well received. The atmosphere of the restaurant is like a stylish bar, where you can enjoy conversations with the chef and the kitchen. The restaurant is also listed in the Michelin Guide's Bib Gourmand.

Chef Profile / Naoto Sumiyoshi. Born in Hyogo Prefecture. After gaining experience at a famous hotel in Kansai, he opened a restaurant in Kyoto with the aim of creating a "relaxing space = private kitchen.

Shuka is located in a quiet residential area in Kita-Shirakawa. The restaurant is listed in the Michelin Guide's Bib Gourmand and is popular for its courteous service. The clean interior has a stylish café-like atmosphere. The restaurant offers high quality Chinese cuisine that makes active use of local ingredients. Lunch sets are available in four types, each from 2,400 yen, while dinner is mainly a la carte and reservations are required in advance. Enjoy the excellent Chinese cuisine prepared with care and attention in a relaxing atmosphere.

Chef Profile / Tomoaki Suzuki. Born in Hamamatsu City, Shizuoka Prefecture. After spending 11 years under Chef Miyamoto when the famous restaurant [Kyo, Shizuka] in Okazaki, Kyoto was located in Hamamatsu, he became independent.

Ipanna Tanaka attracted a lot of attention when it opened in December 2020 on the former site of Shanghai Band. Not only was it a hot topic, but it quickly became a popular restaurant that is difficult to make reservations for because of its high level of creative Chinese cuisine at a reasonable price, and it was listed in the Michelin Guide's Bib Gourmand. Reservations can only be made by table check, and the menu currently consists only of omakase courses. (Additional dim sum dishes are available separately.) The restaurant is open to junior high school students and older.

Chef Profile／Owner Chef Shinpei Tanaka studied Chinese cuisine at a hotel for over 20 years and became independent in December 2020. His hobby is going out to eat with his wife.