The concept of Gojyumatsu is to enjoy vegetables delivered from the company's own farm, Gojyusei Farm, or from cooperating farmers, together with wine. One of the most popular dishes is the salad nabe (hot pot) for 2,000 yen, which allows customers to enjoy vegetables to their heart's content. This innovative style is well received by customers, who can enjoy as many of the five seasonal vegetables as they like, including zucchini and eggplant in summer, and daikon radish and kujo leeks in winter. The dish is simple, but the tasty ingredients will keep you coming back for more, and the pork shoulder from Tamba Kogen Pork fulfills the desire to eat a lot of meat and vegetables.

This is the first of 14 Yakiniku Hiro restaurants, including Kyo Yakiniku Hiro in a spacious Japanese-style building and Yakiniku Hiro Shoten in Kyoto Station and Shijo-Karasuma for everyday use. The first store is just a stone's throw from the original Meat Shop Hiro, which opened in 1997 as the first directly operated butcher store, and has been constantly evolving since then. All wagyu beef served here is purchased at the Kyoto Meat Wholesale Market, commonly known as "Hiro Beef. The beauty of the special sliced loin that appears on the "Tonight Only Platter" is a testament to the unbeatable quality of Hiro Beef. When it is cooked beautifully on the roaster, you can enjoy it twice, first as it is, and later by dipping it in a special egg sauce.

The second-generation owner has carried on the taste and catchphrase "Marushin that Never Sleeps" since its establishment, and the restaurant is so popular with the locals that there is never a day that goes by when there is no line, day or night. The restaurant is famous for its gyoza (Chinese dumplings) and tentsun rice, but it also offers a lineup of about 80 different dishes. One of the most popular dishes, especially among regular customers, is pork tempura. The restaurant purchases pork chunks and cuts them into pieces, using the tender part of the thigh. The pork is seasoned with soy sauce and other seasonings before frying, and the sweetness of the egg in the crispy batter creates a pleasant taste that spreads in your mouth. This dish goes well with both beer and white rice, and is sure to fill you up.

Since its establishment in 2017, Menya Yuko has been known as a popular restaurant with a long line of customers. Locals and tourists alike come to the restaurant for its ramen, which is full of specialties such as juicy rare chashu pork prepared over two full days and homemade noodles with a chewy texture made by adding whole wheat flour. Three types of ramen are on standby: Shinchiku, layered with the flavor of bonito and kelp; Kurochiku, a robust, thick ramen; and the most popular, Awatake, a shellfish-based ramen that is rare in Kyoto. The most popular is Awatake, a rare shellfish-based ramen in Kyoto. The special ramen is based on soy sauce and is packed with the flavor of oysters, clams, and shijimi clams.

Since its opening in 2006, Barraca has been a leader in the Spanish cuisine industry in Kyoto. It has long been loved as a restaurant where one can enjoy traditional paella from the Valencia region of Spain. The owner, Mr. Kinoshita, who is a great lover of paella, says, "I hope that people can enjoy paella just like the Spanish people do, anytime they want to enjoy a quick meal. From this fall, the restaurant will start serving paella on plates like authentic Spanish cafes. Enjoy it alone with a glass of wine.