A yakiniku restaurant in Gion where you can enjoy the cherry blossoms in full bloom in spring and the autumn leaves by the Kamo River in fall. The restaurant serves meats that maximize the flavor of the ingredients, such as the famous "superb sirloin sukiyaki" (3,140 yen) and "Hanasaki kalbi" (1,980 yen), both served with Kyoto brand eggs.

This dining bar offers a variety of dishes using seasonal ingredients. Among the specialties, the leek and yuzu porridge for 1,045 yen is a must-try at least once, made with plenty of leek and yuzu. The view of cherry blossoms in full bloom from the windows along the Takase River in spring is breathtaking.

Obanzai and Pure Western Cuisine Aisani" offers seasonal obanzai and traditional Western cuisine. In spring, you can enjoy a meal in the tatami room while enjoying the cherry blossoms along the Takase River. When you open the glass door and enter the restaurant, you will be greeted by a counter lined with obanzai and the owner of the restaurant. The dishes made with the finest kelp and the best soup stock are elegant and gentle, and you will want to eat them again and again.