In 1930, he opened a small Japanese restaurant in Shinmachi, Osaka.
Nama-yuba shabu (raw yuba leaves) shabu is made with Kyoto nama-yuba used for kaiseki cuisine at Kyoto Kitcho Arashiyama Honten and three types of nama-fu (mugwort fu, awa fu, and sesame fu) in a flavorful broth rich in umami (Japanese sesame). (Serves about 2 people, expiration date is 3 days from the date of manufacture)

Tominokoji Yamagishi is a Michelin-starred restaurant that offers Kyoto cuisine made with the finest seasonal ingredients.
［Oiwaiya, a brand specializing in ordering in hamo dishes from Tominokoji Yamagishi, is offering a set that allows you to recreate at home the taste of hamo dishes, a summer tradition in Kyoto. (Each set serves approximately two people and has a shelf life of three days from the date of manufacture.)

Tankuma Kita-ten, a Kyoto-style restaurant, was established in 1928 on the banks of the Takase River in Kyoto, famous for its tugboats.
The "Kyo no Sukiyaki" by Kyoto Restaurant comes with Kyoto wagyu beef, fu, white burdock root, grilled tofu, and warishita, and you can add vegetables of your choice to enjoy. (Serves 2; best before 30 days from date of manufacture)

［A hearty full-course set of freshly picked vegetables from our own farm "Gojusei Farm" and cooperating farmers, delivered from Gojyumatsu.
Enjoy fresh vegetables that are good for you, such as vegetable shabu-shabu dipped in broth, or takikomi-gohan (rice cooked with whole tomatoes and plenty of kujo leeks). (The best-before date is 5 days from the date of manufacture.)

Established a Western-style restaurant in Kyoto in 1897. Currently operates 8 restaurants in Kyoto and Osaka under the banner of "Kyo-no-Hyakunen Yosoku".
Toyotei's hamburger steak is a specialty of [Capital Toyotei's main store], made from coarsely minced meat that is hand-kneaded and carefully grilled, and is a perfect match with the hot special beef stew sauce. (Serves 8 people; best before date of expiration is 90 days from date of manufacture)

Western-style restaurant established in 1916 in front of the Minami-za Theater at the foot of the Shijo Ohashi Bridge in Gion, Kyoto.
The chef's signature beef stew, tongue stew, and beef curry are served with garniture of Kyoto vegetables, making it easy to enjoy authentic Western cuisine at home. (Shelf life is 30 days from the date of manufacture.)

In 1855, he opened a restaurant in Nishijin, the center of Nishijin textile production. Since then, the restaurant has passed on not only its cuisine but also various rituals and techniques to the present day.
Four types of dishes are folded into a set: appetizer, simmered dish, mukozuke, and vinegared appetizer. A colorful assortment of dishes using Kyoto ingredients and seasonal vegetables.

Dengaku Misosai Cuisine set from Kyoto Cuisine Chimoto, which has been in business for about 300 years since 1718.
Each dengaku miso (white miso, red miso, and meat miso) enhances the original flavor of the ingredients. (The best-before date is 3 days from the date of manufacture.)

Daniel's is an Italian restaurant where you can enjoy authentic fresh pasta and pizza just a short walk from the Daimaru Kyoto Store in Shijo-Karasuma.
The set includes a value-priced vacuum-packed set that can be easily eaten at home, such as Kyo-kaichi chicken tierra, fresh pasta & tomato cream sauce with tamba shimeji mushrooms and salsiccia. (Shelf life is 90 days from the date of manufacture.)

Kyo Ryori Tagotte Shijo Honten] offers Kyoto cuisine that makes the most of seasonal ingredients.
Assorted "Tastes of Kyoto" featuring Kyoto's summer staple "Hamo (pike conger)", miso-marinated Kyoto Wagyu beef, Manganji temple, and other ingredients unique to Kyoto. (The best-before date is 4 days from the date of manufacture.)