Founded in 1980, when the word "pasta" was not yet widespread. For about 40 years, this spaghetti and cake store has watched over the daily lives of Kyotoites. The Higashinotoin store, which has the largest space among the nine stores in the series, consists of two floors that make the most of the machiya (townhouse) structure. In spring, you can enjoy cakes not only on the second floor, where cherry blossoms in full bloom fill the view, but also in the first floor space behind the cake studio.

This café is located along the Philosopher's Path, a famous cherry blossom viewing spot. Sit back on a spacious sofa and enjoy the cherry blossoms outside the open window. During café time, enjoy homemade sweets and drinks such as cappuccino from 500 yen each for a short break. Dogs are welcome on the terrace, so be sure to stop by when you go for a walk.

Founded in the mid-Meiji period (1868-1912), the restaurant has been dealing with chickens for generations and offers a wide variety of chicken meat purchased by discerning customers. The specialty is boiled live chicken. In addition to chicken dishes, the restaurant offers kaiseki cuisine of the four seasons. In the garden, where you can enjoy the natural scenery, there is a karesansui (dry landscape garden) with numerous plantings and large and small lanterns that add color to the four seasons. In spring, we recommend a private room where you can enjoy the garden decorated with cherry blossoms.

Located near Heian Jingu Shrine, overlooking the Okazaki Sosui Canal, a famous cherry blossom viewing spot. The menu is simple, offering only tandoori chicken both day and night. The tandoori chicken is steamed in a steam oven to tender perfection and is priced at 1,900 yen. As the name of the restaurant means "golden ratio" in French, the balance of the degree of cooking, texture, and taste of the chicken is superb.

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.