The eel specialty restaurant that has wowed the palates of experts in Nagoya, a fierce eel battleground, has opened its first restaurant in Kyoto. The founder, who used to work for an eel feed manufacturer, sources extra-large blue eels through his own channels. The skin is crispy and fragrant, and the meat is fluffy and tender, thanks to the ultra-high-temperature charcoal grill. Enjoy the exquisite eel dishes soaked slowly in the secret sauce that has been added since the establishment of the restaurant, in a modern Japanese-style space with the warmth of wood.

The new restaurant by the Gojuke Group is a delicatessen and BBQ restaurant. The adjoining terrace seats can be used for BBQ and outside drinking both during the day and at night. The restaurant offers high quality vegetables purchased by selectors with a keen eye at their own farms (ISO FARM) and contract farms, and cooked in a way that brings out the best of the ingredients. In addition to a variety of colorful vegetable dishes, a new menu featuring fish from Kyoto has been added to the lineup. Stop by on your way to the shops or after work and enjoy the open terrace seating to recharge your energy.

The Daimaru Kyoto Villa of Soba Restaurant Yoshimura, which has its main restaurant in Arashiyama, features a glass-enclosed soba noodle-making area where visitors can observe the skilled techniques of stone milling and buckwheat noodle making. The broth is made from four types of shavings, including Rishiri kelp and honkare shavings that have been aged for more than two years. The restaurant also offers a wide variety of dishes, including a set menu featuring homemade yuba (bean curd), creative dishes using local ingredients, and soba sweets, making it a versatile place to enjoy everything from lunch to cafes and soba mae (soba noodle stands).

This is the second Kyoto branch of the famous Sapporo restaurant Japanese Ramen Noodle Lab Q, run by its owner, Mr. Hiroki Hiraoka. Under the theme of "Japanese food culture in a bowl," he is exploring new possibilities for ramen using ingredients and broths unique to Japan. While Rin Kyoto in Karasuma mainly offers soy sauce and salt ramen, Rin Karasuma's signature dishes are chicken shiratsuyu and miso. The restaurant spares no effort in all ingredients and cooking processes, such as the different tastes of each piece of chashu (pork), to create a "flavor sequence" in a single bowl of ramen that is similar to a course meal.

This steak restaurant offers its signature hams made using traditional German methods and steaks made from finely textured Japanese black beef. The loin ham, served as an hors d'oeuvre with each course, is made by slowly salting high-quality pork loin for one to two weeks, then smoking and heating it with a mixture of natural cherry wood chips and coffee beans. The homemade carrot-based dressing developed for the ham also has many fans. They are also committed to passing on the culture surrounding food, such as using Mita celadon vessels.

A long-established coffee shop established in Osaka that is loved throughout Japan. The shop produces coffee with a rich and intense flavor and aroma using a unique roasting technique and extraction equipment, which is known as the ultimate in deep roast coffee. In addition to light meals such as sandwiches and curry, afternoon tea sets are available, including sweets made with ingredients related to Kyoto. In the evening, adult beverages such as coffee highballs and mixed juice for adults are on standby. Enjoy a dreamy time of drinking and finishing with a parfait.

For Italians, a bar is an indispensable place to stop by for coffee, a panini or pasta for lunch, or a light drink. The Italian restaurant "il cipresso" in Gion has produced a bar that can be casually dropped in as a new place for everyday life. Here, you can enjoy a variety of drinks, including lattes made with an authentic espresso machine called "Cafe Racer," wine and fruit cocktails, and elaborate pasta and antipasto dishes.

Il Viale Group, which operates authentic ristorante and pizza specialty restaurants in Kyoto City, opened a risotto specialty restaurant, one of the few in Japan. Chef Takemasa Watanabe, who also serves as president of the Kyoto Italian Cuisine Research Association, is in charge of the menu. The al dente risotto is made from aged Italian rice. One bite of the risotto is sure to surprise you with a texture completely different from that of Japanese rice dishes. The antipasto, a combination of Kyoto and Italian ingredients, is also a must-try.