The owner, who has worked as an Italian chef and has been involved in cooking and making sweets, has opened a café in a machiya (townhouse) in Nishijin that mainly serves sweets, a long-cherished wish of hers. The store has an L-shaped counter surrounding an open kitchen, which is unusual for a café. The L-shaped counter is a rarity for a café, as it allows customers to watch the process of making sweets right in front of them, which is very exciting while waiting for their orders.

Inside the machiya, a former tea house, you can enjoy sweets and tea made with carefully selected ingredients such as Dainagon azuki beans from Tokachi and Yoshino kuzu (arrowroot starch). If you like green tea, try the parfait with a generous portion of green tea ice cream, which has just the right amount of sweetness and bitterness.

［After 40 years of working at Blanc Blanc Blanc and other companies, patissier Mr. Nishida opened a café as the second stage of his life in the place where he was born and raised. The interior of the renovated townhouse, which is more than 100 years old, offers a warm and relaxed atmosphere. You can enjoy freshly made sweets such as apple pie and Mont Blanc, made with the finest ingredients and materials.

A book café converted from a Meiji-era weaving studio. When the owner invented a parfait featuring his favorite chocolate mint, it became a mecca for chocolate mint fans from all over the country. You can enjoy a variety of choco mints in each season. It is best to visit early, as the parfait never sells out.

The concept of the restaurant is "Machiya Industrial," and it has a unique atmosphere with Japanese and Western tastes woven into it. There is also a small garden and a cute signboard dog. Three types of lunch are available, including a roast beef bowl topped with miso-flavored grated yam. The restaurant also offers a wide variety of meals and drinks in the evening, making it useful for a variety of occasions.

A store specializing in creative chocolates that evoke Japanese ingredients and the four seasons. The showcase in the atmospheric machiya-style store is lined with unique chocolates made in the atelier, and the chocolate bar on the second floor offers desserts and drinks that only a chocolatier can create.

A spaghetti and cake store established in 1980. The Higashinotoin branch is a two-floor building that makes the most of its machiya (townhouse) architecture. In spring, you can taste 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.