At Yoshimura, you can enjoy handmade buckwheat noodles made by skilled craftsmen and elaborate buckwheat dishes. The soba noodles are made by carefully selecting Japanese buckwheat noodles and grinding them slowly on a millstone to preserve the flavor, making them firm and aromatic. The Arashiyama branch is located in an elegant old mansion and overlooks the Togetsu Bridge.

(No opening hours during the high season in spring and fall)
Reservations not accepted

At Arashiyama Kijuro, you can enjoy steak and yakiniku stacked with high-quality Japanese beef in a relaxed atmosphere with a relaxing view of the picturesque garden. The wagyu beef stacked in a set menu is popular for its hitsu-mabushi, which is finished with dashi chazuke, or the Sagano specialty, yudofu (boiled tofu). The yudofu is a specialty of Sagano. The yudofu is made with tofu, which has a strong soybean taste, and served in a sweet broth.

Hole time / Relatively uncrowded after 14:00
Reservations not accepted

This popular restaurant attracts many tourists for its specialty, tai chazuke. Since the sea bream is freshly caught every morning, it is recommended to eat it with sesame sauce alone first. After that, you can enjoy it with warm rice or with tea, depending on your preference. The restaurant also has a nice, relaxed, modern atmosphere. Payment is by cash only.

Hole time / Avoid the peak time of 12:00 p.m.
Reservations / 11:00 only, reservations accepted for 4 or more people only

Ryoya Okunoniwa is a restaurant like a hideaway where you can forget the hustle and bustle of the tourist area. Sagano cuisine such as tofu and yuba can be enjoyed on the terrace lined with modern Japanese tables or in the elegant tatami rooms. Hana Ryoya's handmade nabe (hot pot) is a delicate yet enjoyable menu that allows you to taste tofu and yuba made by yourself along with seasonal Kyoto cuisine and tempura.

Hole time / Avoid peak time around 1:00 p.m.
Reservations / Reservations are possible (reservations are best during the spring and fall tourist seasons).

A restaurant where you can enjoy creative obanzai prepared by skilled craftsmen who put a lot of time and effort into their work. Obanzai made with seasonal ingredients are beautifully arranged in small bowls according to the season. The dishes are not only seasoned with Kyoto-style flavors, but also with innovative arrangements, so please check the menu under the small bowls and taste each dish one by one.

Hole time / around 13:30-14:30
Reservations not accepted

This café was renovated from a sento (public bathhouse) built in the Taisho era (1912-1926). The washroom mirrors, tiles, and other remnants of a sento (public bathhouse) are perfectly matched with sophisticated wooden furniture, creating an inviting space. The tofu pasta with soy milk-based cream sauce and special tofu comes with three kinds of condiments: green tea salt, granulated soy sauce, and yuzu pepper, which can be changed to taste according to your preference. The serving style using a board is also innovative and fun.

Hole time / right after opening or after 4:00 p.m. (no hole time during high season in fall)
Reservations/ Reservations possible (reservations may not be possible during peak season after October)

This elegant café, housed in a former residence, offers an elegant setting in which you can enjoy an elegant moment while gazing at a Japanese garden. ［The carbonara with green tea noodles, using thick eggs from Tamagoya, a specialty egg store, is served with Shibazuke pickles, salted kelp, and powdered cheese as toppings. The creamy sauce matches the sourness of the Shibazuke pickles and the flavor of the salted kelp better than you can imagine.

Hole time / Morning
Reservations not accepted

Tenryu-ji Sifting Moon is under the direct management of the World Heritage site Tenryu-ji Temple, where you can enjoy vegetarian cuisine while admiring the beautiful seasonal scenery. The menu, which does not use any animal products, is prepared with fresh seasonal vegetables, wild vegetables, wild plants, and seaweed in a variety of ways. Shojin ryori is a cuisine based on the teachings of Zen Buddhism. Feel the harmony with nature through the menu.

Reservations: Reservations required at least 2 days in advance *Reservations required at least 3 days in advance and for a minimum of 2 persons depending on the menu. For details, please contactOfficial siteConfirmation of

This restaurant specializes in authentic Szechuan Bean Curd, which satisfies the desire for "Kyoto gourmet food other than Japanese food. The spicy mapo tofu is made with a lot of homemade hot bean curd oil and a whole block of Kyoto tofu. The smooth texture of the Kyoto-style tofu, the spiciness of the hot bean curd, the rich flavor of the condiments, and the sweet and rich meat miso create an exquisite harmony.

Hole time / Weekdays around 4:00 p.m.
Reservations/reservations are better

This café is operated by Yojiya, which is also well known for its aburatorigami (oil-absorbent paper). In a stylish space built in an old private house, you can enjoy sweets and food with the Yojiko design of their logo. The perfect lunch dish is the homemade fresh pasta, made from a special blend of flours to give it a chewy texture. Focaccia with a yojiko mark and a salad are served on a plate.

Hole time / 10:00-12:00, after 16:00
Reservations not accepted

Located at the foot of the Watarigatsu Bridge, musubi-cafe offers heart-healthy cuisine based on the theme of "raku-gan-vegetarian cuisine" and "local production for local consumption. The lunch menu, which changes daily, offers a choice of a vegan lunch such as vegetable keema curry or a chicken lunch such as herb-steamed chicken. As the owner encourages and supports exercise, the restaurant is equipped with showers and lockers. The restaurant is also popular as a base for walkers and runners in the area.

Hole time / Avoid 12:00-14:00 is recommended.
Reservations / Reservations are better when there are food restrictions or more than 5 people.

Yudofu Sagano is located about a 5-minute walk from Watarazukibashi Bridge, making it an easy stopover during sightseeing in Arashiyama and Sagano. Here, you can enjoy your meal in an atmospheric Japanese-style house with a view of a beautiful garden. The Saga Tofu used for the restaurant's specialty, Yudofu, is characterized by its smoothness and good firmness. The flavor of high-quality beans spreads richly in your mouth, as if it gently soothes your body and soul.

Hole time / Avoid 12:00-14:00 is recommended.
Reservations/Yudofu set menus are only available for groups of 6 or more.

A 210-year-old prefectural-designated cultural property mansion has been renovated into a café with a bakery on the premises overlooking the garden. Three different sets are available for lunch: pine, bamboo, and plum. The blanty set (pine) comes with a rice-flour canelet, seasonal fruit sandwiches, and five kinds of bread. It will fulfill your wish to eat this or that.

Reservations not accepted

Maiko Meshi Arashiyama offers elegant bite-sized tempura in a comfortable setting, such as a tatami room or a counter with a kotatsu (a table placed over a sunken kotatsu in the middle of a room). In addition to the eight fixed vegetable skewers, the tempura set includes another eight skewers in four categories (seafood, chicken tempura, vegetable, and seasonal), for a total of 18 different kinds to choose from. The crispy and light batter makes it easy to eat as much as you like even though it is deep-fried. The panoramic view of the Watarigatsu Bridge and Katsura River is also a must-see.

Reservations/ Complete reservations are required. Reservations can be made through the website up to the day before the event. Same-day reservations are accepted by phone only.

A long-established diner in front of JR Saga-Arashiyama Station, run by the second generation. The prices are reasonable for a sightseeing spot, and the locals love it. The menu offers a wide variety of dishes such as rice bowls, noodles, and Japanese and Western set menus, making it difficult to decide which one to choose. The wide variety of rice bowls includes not only the standard beef bowl and pork cutlet bowl, but also premium rice bowls that can only be enjoyed at Saganoya.

Hole time / Just after opening at 11:30 - around 12:00
Reservations / Reservations can be made until 12:00

Established about 55 years ago, this pure coffee shop has an authentic atmosphere that makes coffee shop lovers fall in love with it. The famous Wagyu cutlet sandwich is a hearty dish of cutlet and bread made from Wagyu beef and topped with homemade demi-glace sauce. It goes well with the special blend of beans roasted in a shed on the premises, and has many repeat customers, not only locals but also tourists.

Reservations / Reservations available only on weekdays

The owner-chef examines ingredients every morning at the Kyoto Central Market. This Western-style restaurant is well known for its carefully prepared dishes. The menu is centered on a three-course menu with a choice of four to five different main dishes, such as stewed hamburger steak and seasonal fish dishes. A la carte dishes can also be enjoyed in addition to the courses.

Reservations/full reservations required

The restaurant at MUNI KYOTO is ideally located in the hotel overlooking the Wataratsuki Bridge and the natural beauty of Arashiyama. In a luxurious space where Western and Eastern aesthetics merge, you can enjoy gourmet cuisine supervised by Alain Ducasse, a master of the French cuisine world. The lunch course consists of three dishes: starter, main course, and dessert. Each menu has several options, so you can choose according to your mood of the day.

Hole time / No *If there is space available on the day, you will be guided, but it is difficult to use without a reservation.
Reservations / Reservations are best (usually at least 3 days in advance, but as early as possible in November and at the end of March and beginning of April is recommended).

This popular sushi restaurant is run by the owner, who has been in the business for 30 years and trained at long-established Kansai-style sushi restaurants in Kyoto and Osaka. Its specialties are oshizushi and makizushi made with carefully selected ingredients such as sea bream from the Seto Inland Sea and mackerel from Chiba. There is also a souvenir store in Honke Yatsuhashi near Arashiyama Station on the Randen Line, where mackerel sushi and other items can be easily purchased.

Hole time / Avoid 12:00-14:00 is recommended.
Reservations / Reservations are better from 12:00 to 17:00, reservations are required from 17:00