The owner, Mr. Ichimura, who loves western food, is inspired by pintxos, canapés, and other finger foods. Depending on the toppings, the sushi rice uses seaweed, tobiko, sesame, yuba, sea lettuce, and yukari.

The owner, Yukiko Uno, who holds the title of patissier and plant-based cuisine researcher, says, "Even people with allergies can eat ramen, which is one of Kyoto's specialties and Japanese soul food. I hope you enjoy it,” and spent four years developing a special soymilk ramen. Be sure to try the healthy yet firm and rich soup.

Mr. Yasuda started the restaurant in a machiya townhouse where his great-uncle ran a restaurant. In the shop where the taste of Kyomachiya has been carefully preserved, you can enjoy a seasonal vegetable bamboo steamer rice set with three layers of rice, seasonal vegetables, and meat. Meat and vegetables can be freely tasted with 7 kinds of condiments.

This is a new restaurant run by the owner who has created a succession of popular Korean restaurants in Kyoto, such as [Pinyo Shokudo]. Korean food, which many people imagine, is intentionally not included in the menu, and the menu focuses on soup dishes, which are the local cuisine of Jeju Island. Gosari Yukgaejang is a rich, thick soup made with finely chopped fern and pork.

A chef who trained at [Kobe Kitano Hotel] and [Kyoto Brighton Hotel] and made many Western food fans happy at [Seiyo Shuro Rokuhori], serves omurice during the day and a Western-style izakaya at night. The (white) rice omelet, which is a big hit, is an omelet made with white eggs from Hokkaido.

A restaurant specializing in charcoal-grilled hamburgers and freshly cooked rice [minced meat and rice], which is popular in Tokyo and opened in Gion. A pleasant open kitchen spreads out in the shop of a tasteful townhouse. The 100% domestic beef hamburgers are ground in the store every morning and grilled on charcoal right in front of you. You can eat rice cooked in a hagama pot and up to three 90g hamburg steaks.

［At Gion Unagi Kawafuji, you can enjoy eel uni jyu (eel and sea urchin stew) and eel and salmon roe jyu (eel and salmon roe stew) with sea urchin and salmon roe on top in a tasteful restaurant that makes the most of the atmosphere of a former traditional Japanese inn. The eel served at the restaurant is carefully selected to be large, fatty, and thick, such as those from Mikawa-Itsuki in Aichi Prefecture. The eel is grilled to a crispy, aromatic flavor with the perfect amount of heat by fine-tuning the charcoal flame, which is difficult to adjust to the heat level.

A duck hitsumabushi specialty store that opened as a sister store of [Gion Duck Noodles], which offers duck ramen. The rice is covered with plenty of soft duck loin cooked at a low temperature, and you can enjoy it with 3 kinds of spices. We recommend the special version topped with ikura (salmon roe) and sea urchin.

The Gion branch of YAMAGISHI, where each affiliate has its own distinct personality, offers a lunch set that includes appetizers, boxed sushi, and udon. Among the udon noodles available from several menus, one that should not be missed is the Kujo Negi and Kitsune Udon (1,800 yen), with its simple broth as the deciding factor. In summer, the cold roast beef mixed udon for 3,500 yen is also a candidate. Roast beef from affiliated restaurant Yakiniku Yama-chan is used in this dish, which is served with an onsen tamago (hot spring egg) and sauce to make it smooth and tasty.

Mr. Otake, who has loved hamburgers since childhood, opened Meat & Western Cuisine Otake after training not only as a Japanese or French chef but also at a butcher store. His famous hamburgers, made without any eggs or onions, are so meaty that they are hard to cut with chopsticks, and the more you bite into them, the more the flavor of the meat overflows.

Located in a corner of Momiji-no-michiji, a street where stores in traditional Kyoto townhouses are clustered, Nagago Western-style restaurant is run by Mr. Matsumoto, who served as manager at Bistro Sept, which regrettably closed its doors. The specialty is a hamburger steak based on the recipe from that time. It is made with a 50-50 blend of pork from Fukudome Kohjiro Farm in Kagoshima, which has excellent fatty meat, and domestic beef, and is packed with the deliciousness of the meat itself.

Kyoto Kamo Soba Tada was opened by the owner, Mr. Shibata, who wanted to create a restaurant that visitors to Kyoto could enjoy. The tsuke-soba noodles, which are served in the restaurant's excellent location with antique Italian furniture, are thick and impactful homemade noodles. The noodles are arranged on a large stone, and the visual appeal of the dish makes it a favorite for customers to take pictures of.

A stand-up soba restaurant run by representatives of popular restaurants such as [Charcoal grilled chicken soriless] and Chuhai stand [sour]. In a minimalistic space without a signboard, you can enjoy homemade nihachi soba and Kansai-flavored soup made at the noodle factory on the 2nd floor. Contrary to its appearance, the nameko topping has a rustic and nostalgic taste.

Anne Gion Kyoto is a casual place to enjoy Wagyu and Japanese beef in Gion. The most popular beef chirashi is not chirashi sushi, but an original style of meat mabushi with colorful Kyoto pickles. The beef chirashi is not chirashi sushi, but an original style of meat mabushi with colorful Kyoto pickles. The beef chirashi is served as it is at first, and then topped with an elegant Kyoto yuba bean paste.

［A 3-minute walk from Kenninji Temple, Matayoshi is a sister restaurant of Gion Matayoshi where you can enjoy Japanese food in a casual atmosphere. At lunch time, you can enjoy ochazuke set menus. Ochazuke, which has the image of a simple meal, is a high-quality dish that is sure to surprise visitors with its taste and content when prepared by a chef from a ryotei (Japanese-style restaurant).

This yakiniku restaurant serves selected Japanese black beef, including "Certified Omi Beef," a title given only to the highest quality Omi beef. For lunch, available only on Saturdays, Sundays, and holidays, the restaurant offers four types of Hitsumabushi Gozen, a rare Omi beef dish prepared over a high-heat charcoal fire, for each part of the beef. The superb yukke-donburi set using certified Omi beef, which is only available at Shin, a restaurant that prides itself on the freshness of its meat, is also attractive.

A casual-style Japanese restaurant attached to a specialty store that sells and repairs leather bags. A veteran chef with more than 20 years of experience in Japanese cuisine is particular about the season and offers the most delicious food in the best condition. The most popular lunch item is the "Lunch 3 Kinds of Rice Bowl". Even if you eat 3 bowls, you will be happy that it is a size that is easy to eat, about 1 bowl.

A sister store of [INDIA GATE], a biryani specialty store in Shijo Karasuma. In the morning, a soup curry with the theme of a Japanese-style breakfast set, and in the afternoon, a rich curry with fresh venison cutlets and steaks that are carefully prepared by staff with a hunting license. With the power of gibier and spices, you can fully charge for the afternoon.

Cafe Madrag is a famous shop that connects Kyoto's coffee shop culture to the next generation. The highlight here is the children's lunch, which most of the visitors order. There are two types: A set with hamburger as the main and B set with shrimp cream croquette as the main for 1430 yen. Both sets are very satisfying with pudding for dessert!

A restaurant specializing in beef dishes run by a couple who used to work in the meat wholesale business. It has a reputation for serving high-quality beef carefully selected by the owner, who knows all about meat, at a reasonable price. The particularly popular "Nikumabushi" is served with condiments such as shiso leaves and wasabi, or you can try it in the style of ochazuke.

The 2nd store of the popular western restaurant [Grill Demi] has opened as a hamburger specialty store. The hamburger sandwiched between 100% beef patties, which is a blend of coarsely ground and finely ground wagyu beef, is meaty and filling. A dream combination of western food and burger with special demi-glace sauce and cheddar cheese.

[Kyogoku Kaneyo] is a long-established eel restaurant that has watched over the townspeople of Kyoto for more than 100 years, with its pleasant fragrance drifting along Rokkaku-dori. You can't miss the "Kinshi-don", which is an elegant Kyoto-style roll with kombu seaweed that goes perfectly with the rich umami of eel. Enjoy the change in taste with oisare sauce and Japanese pepper.

In-store dining and takeout are both available on Doyou-no-Ushi (day of the Ox) *Reservations not accepted
Open all day on July 24 (Wed.) from 11:30 to 20:30 (LO/20:00) *Close when sold out
*Substitute holiday on Thursday, July 25.

A gyoza specialty store produced by the famous modern French restaurant [MOTOI]. Aiming for dumplings that the whole family can eat with peace of mind, all seasonings are additive-free. The papa gyoza dumplings, the signature dish with the crisp texture of the prawns, does not use garlic.

Steak House Hanamoto was opened in Gion by Chef Hanamoto, who has been attracting famous guests from Japan and abroad for 25 years in Ginza, Tokyo. The lunch special steak donburi is made from Japanese black beef and priced at an unbeatable 1,500 yen. The tender red meat is grilled to perfection with charred butter, and goes great with rice.

The second Thai restaurant in Kitayama. You can enjoy the cuisine prepared by a Thai chef from Chiang Mai in the city. The first floor is a counter, so it's easy to stop by by yourself. For lunch, in addition to a set that includes noodles or rice, a mini salad, two side dishes, and soup, you can also order single items such as Tom Yum Goong and green papaya salad.

Founded in 1972, this western-style restaurant specializes in salads, where you can eat plenty of salads. Using carefully selected fresh vegetables and additive-free cottonseed oil, there are about 30 kinds of abundant menus centered on grilled dishes. The popular teriyaki steak is served with a sweet and rich sauce based on white miso.

At this Japanese-style izakaya (Japanese-style bar), which is like a hideout, you can enjoy a very satisfying lunch for only 1,000 yen, which includes sashimi. The main dish is a daily special, and you can choose from a variety of dishes, such as tender pork belly stew, fried fish, and grilled fish. You can also have your rice and miso soup refilled.