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 holds the title of patissier and plant-based cuisine researcher, says, "Even people with allergies can eat ramen, which is one of Kyoto's specialties and Japanese soul food. I hope you enjoy it,” and spent four years developing a special soymilk ramen. Be sure to try the healthy yet firm and 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.

This is a new restaurant run by the owner who has created a succession of popular Korean restaurants in Kyoto, such as [Pinyo Shokudo]. Korean food, which many people imagine, is intentionally not included in the menu, and the menu focuses on soup dishes, which are the local cuisine of Jeju Island. Gosari Yukgaejang is a rich, thick soup made with finely chopped fern and pork.

A chef who trained at [Kobe Kitano Hotel] and [Kyoto Brighton Hotel] and made many Western food fans happy at [Seiyo Shuro Rokuhori], serves omurice during the day and a Western-style izakaya at night. The (white) rice omelet, which is a big hit, is an omelet made with white eggs from Hokkaido.