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Kyoto is a city where old Japanese culture and various gourmets coexist. Gion Shirakawa is a restaurant that serves ramen unique to Kyoto in the Kyoto Furukawacho Shopping Arcade that retains a retro atmosphere. The recommended is the popular miso ramen. Based on the miso flavor cooked in an iron pot that the chef learned from his training at a famous restaurant in Hokkaido, it has a sharp and refreshing taste developed in Kyoto. Not only local people but also guests from overseas can casually enjoy the restaurant with foreign-language menus and English support. It is a place filled with the passion of the owner and staff to please many people who come to Kyoto.

With a view of the Kamo River and the Ponto-cho district, Gion Vitra is a restaurant where you can enjoy Kyoto French cuisine that incorporates French cooking techniques with a Japanese touch in a space surrounded by beautiful furnishings. The cuisine, a mixture of Japanese and Western styles born from the concept of "learning from the past," is full of blissful dishes that feature local products for local consumption and seasonal products.  The soft aroma, the sound of cooking, and the collaboration of gorgeous tableware and food can be fully enjoyed with all five senses. The original "Vitra Rice," cooked in a clay pot with seasonal ingredients, is served at the end of the meal. Each dish is paired with a carefully selected wine or sake from around the world, chosen by the sommelier. Why not spend a special moment with your loved ones in a special space?

GION Yamaneko is a dining bar where you can casually enjoy seven kinds of Kyoto craft beers and over 50 kinds of Japanese sake from daytime, which is rare in Gion, in a space with a traditional Kyoto feel. The restaurant is decorated in a modern fusion of Japanese and Western styles, with chochin lanterns and dried flowers creating a stylish atmosphere. The two-story Kyomachiya townhouse, which is 150 years old & was formerly a teahouse, has a ground floor with counter and table seating for 23 seats and a second floor with sofa seating for up to 10 people. It is also favored for a quick drink, making it ideal for daytime drinking. A sake comparison set, carefully selected by three sake sommeliers, is highly recommended. It also offers a wide variety of drinks besides sake, such as original blend coffee, which can be used as a café.

GORA BREWERY PUBLIC HOUSE offers a combination of unique craft beers and local ingredients, emphasizing handmade products. Dishes such as the "A4 Kuroge Wagyu Rib Steak," which is cooked on the grill and allows you to fully enjoy the meat's flavor, and the "Margherita," made with Japanese wheat and rich in aroma, are perfect with beer. As the only local brewery in Hakone, beer is brewed in the restaurant's facility using local natural water. Beer lovers will not be disappointed with the tasting set, which provides 120 ml of four craft beers that vary each day. The restaurant is flexible to accommodate dietary restrictions and provides a comfortable time for various guests.

Our restaurant was founded in Takatsuji, Kyoto. As our motto for gyoza (dumpling) is local production for local consumption, we use local ingredients for the filling such as [cabbage] from Nakajima Farm in Fushimi that won the Kyoto Mayor Prize, beautifully marbled [Kyono-miyako Mochi-buta Pork], and [Kujo Scallion], a traditional vegetable in Kyoto. We do not use Chinese seasonings as with ordinary gyoza, but use a bonito stock and [Yamari]'s miso paste with a mild taste that is popular among traditional Japanese restaurants in Kyoto, to make [Kyoto style] gyoza bringing out the original tastes of the ingredients. This [Wa-Gyoza (Japanese style dumpling)] is popular as it is without the strong smell of garlic, but with a sophisticated aroma and taste. Enjoy it with a soy-sauce based dipping sauce made with 7 blended chili spices and black sesame, and [Chidori Vinegar] from [Murayama Zousu], a local company in Kyoto.

Our passion for providing you with delicious flavors spurs us to have these premium meats delivered to us in person. Savor them to your heart's content. They are a perfect combination for wine! Chateaubriand is an extra-thick cut of rare fillet meat. This highly recommended dish allows you to have your fill of the natural savory taste of the meat. Enjoy it Gyugyu style with wasabi and salt. We continually strive to find tastes tailored to our guests' requests and to meet their demands for new culinary experiences. We pour all of our skill into seeking out new tastes that will delight you. We play our background music a little louder than most restaurants to ensure that your conversations remain absolutely private. What with that and our dim lighting, our ambience is relaxed and intimate, perfect for dates, receptions, anniversaries, and other special occasions.

Located in the Nishiki Sanchome area, Gen's offers a luxurious experience. The first recommendation is the "Niku Nigiri (meat sushi)" prepared by skillful chefs. The delicate technique and taste are so fascinating that you will never forget it once you have tasted it. In addition, the "Wagyu Beef Tongue Tower" can be enjoyed as an exquisite shabu-shabu while being overwhelmed by the beauty of its appearance. If you want to try every dish and can't choose, try the extensive course menu. One of these popular courses includes all-you-can-eat A5 Kuroge Wagyu beef. The inside of the restaurant is divided into the 2nd and 3rd floors. There are spacious horigotatsu (sunken kotatsu table) on the 2nd floor and completely private rooms on the 3rd floor. The 2nd floor can accommodate about 50 people and is ideal for group use. For important business entertainment, the third floor is perfect for enjoying a meal in a relaxed atmosphere.　Surprise services are also available for special occasions such

Presenting to you thick, savory, condensed cuts of Rikyu beef tongue char-grilled to consummate perfection for a crispy exterior and juicy interior. Relish the delicious meaty beef tongue and its toothsome texture, prepared using an ancient technique. At Rikyu, we avoid mechanization. Everything is done by hand, so every cut is truly the fruit of our labor. Each cut is grilled with careful attention paid to the heat of the charcoal and the portion of the meat, so that you will be able to enjoy it in its finest form. Along with our extensive menu of beef tongue dishes, we also offer sashimi and other seafood dishes, as well as a long beverage list. Our second floor offers raised tatami floor seating, which is great for parties.

Presenting thick, savory, condensed cuts of Rikyu beef tongue, char-grilled to consummate perfection with a crispy exterior and juicy interior. The meat is cut and seasoned with salt, then aged to enhance its flavor and tenderness. Every step is done by hand at Rikyu resulting in a fantastic texture, regardless of thickness. Subtle differences occur in the charcoal roasting of beef tongue depending on the positioning of the meat and the condition of the charcoal, thus giving the chef a chance to show off his skills. His technique is worth seeing! Aside from an abundance of beef tongue dishes, the menu also offers seafood such as sashimi and an assortment of drinks. The large variety of the menu makes it great for parties.