Shunsai Imari (Nakagyo-ku, Kyoto City, Kyoto Prefecture), located in the Karasuma-Oike area, offers Japanese set meals only in the morning. The menu features a variety of Japanese dishes paired with freshly cooked rice in an earthenware pot. The set meal includes Kyoto-style side dishes such as saikyo-yaki fish, dashimaki rolls, and daily obanzai made with seasonal ingredients, as well as plenty of vegetables such as Japanese salad and nukazuke pickles.
In the evening, you can enjoy the luxury of local sake and shochu with obanzai lined up at the counter.

Teramachi Fukuda (Shimogyo-ku, Kyoto City, Kyoto Prefecture) stands quietly on the second floor of a building. Once passing through the curtain, you will find yourself in a relaxed atmosphere where you can casually enjoy authentic Japanese cuisine prepared by the owner, who has been studying in the world of Japanese cuisine since he was 18 years old, as if you were at an izakaya. You can spend a relaxing time alone at the counter, or gather around the table with your loved ones. In the evening, you can enjoy pairing dishes with sake. You can also take home mackerel sushi, sake snacks, and desserts for a small souvenir.

Located north of Shijo-Magayacho, Kyo-Na Ajino Murasaki Nishiki Branch (Nakagyo-ku, Kyoto City, Kyoto Prefecture) offers vegetable-based Kyoto-style obanzai in a relaxing atmosphere that combines Japanese and Western styles. In addition to the signature yuba, the restaurant also offers a daily changing selection of obanzai, including the Asa Masa Gozen and the soft cheese yuba bowl. You can also order yuba-don toppings to enjoy at home.

［At Ushinohone Anaza (Nakagyo-ku, Kyoto), the second branch of the Ushinohone group, which has been well-loved since its establishment in Karasuma Oike in 1993, diners can enjoy obanzai dishes centered on Kyoto vegetables and charcoal-grilled dishes cooked over bincho charcoal. The interior of the restaurant, which is a reconstruction of a historic machiya (townhouse) built in the Taisho era (1912-1926) and over 100 years old, is full of Japanese style with impressive thick beams. On the first floor, with its high ceiling and open space, there are kotatsu (table placed over a sunken table) and counter seats, and on the second floor, there is a space like an attic where you can relax in a tatami room.

Kamigamo Kirin (Kita-ku, Kyoto City, Kyoto Prefecture) is a buffet-style restaurant where you can enjoy a variety of obanzai dishes centering on vegetables from Kamigamo and incorporating many ingredients from Ohara and Miyama. The owner, who is a certified vegetable sommelier, offers a variety of dishes from seasonal vegetables depending on the day. The restaurant also offers a wide variety of dishes served on cute bean plates and other dishes, allowing customers to enjoy the time they spend preparing their dishes as they wish. Inside the restaurant, customers sit around a large table and engage in lively conversation with each other. In addition to the buffet lunch, the take-out Kamigamo bento and daily rice ball bento are also popular.

At Tan (Higashiyama-ku, Kyoto City, Kyoto Prefecture), an affiliate of WAKUDEN, a Japanese restaurant established in 1870, you can enjoy Tango vegetables grown by natural farming methods and homemade rice. The warmth of the wood interior makes you feel as if you are at a friend's house, where you can relax and unwind. The restaurant's "small sincerity," which is the meaning of the Japanese word "tan" (meaning "small sincerity"), is sure to put your mind at ease as you enjoy seasonal ingredients in a peaceful atmosphere. In the evening, you can spend a casual time around the table kitchen on the first floor, enjoying a la carte dishes while sipping Tango's local sake or craft beer.

When you open the door of the Kyoto machiya, a unique world unfolds with vintage clocks, record jackets, and photographer's photos. This popular restaurant offers a wide selection of Japanese sake, and serves obanzai, a dish made with Kyoto ingredients and Western vegetables that goes well with sake. The first floor features a sunken kotatsu-style counter and table seating, while the second floor is a tatami room for a relaxed atmosphere.

Haccomachi (Shimogyo-ku, Kyoto) reopened in February 2025. Haccomachi was started by Kyoto Ichinoden, which has been in business for about 100 years, as a restaurant specializing in fermented dashi chazuke (green tea with fermented soup stock) under the concept of "a light fermentation for every day. The restaurant features homemade fermented dashi, which is a unique blend of bonito and kelp-based broth, homemade amazake (sweet sake), and matcha (powdered green tea). The combination of the flavor of the dashi, the richness of the amazake, and the taste of the matcha makes it possible to eat any ingredients without hesitation.

The proprietress opened Seasonal Cuisine and Obanzai Suzu (Shimogyo-ku, Kyoto City, Kyoto Prefecture) about 20 years ago as a restaurant where customers could enjoy obanzai. Her son, Kyosho, who grew up watching his mother's back and naturally became a chef, now joins her in the kitchen and together they run the restaurant. Lined up at the counter are large bowls of freshly prepared colorful obanzai. Many of the dishes are made with seasonal Kyoto ingredients such as Kamo eggplants, Manganji peppercorns, and Kujo leeks, and change daily, making for a rich selection of about 60 dishes in all.

At Gohanya Mirage (Higashiyama-ku, Kyoto City, Kyoto Prefecture), which appears as you walk down a quiet alley, you can enjoy cuisine that makes the most of Kyoto's unique ingredients, such as Kyoto vegetables and Kyoto duck. The food and the heartwarming hospitality you will enjoy in the heartwarming atmosphere of a town where geiko and maiko come and go will be a memorable and treasured part of your visit to Kyoto. The lunch menu, which offers an assortment of bite-sized obanzai dishes, is popular among those who want to enjoy a variety of flavors. In the evening, you can savor simple yet elaborate dishes and carefully selected Japanese sake.

Now in its eighth year, Kyo-machiya Obanzai Kobaku is a popular izakaya (Japanese style bar) that is crowded with regular customers and tourists every day. If you are at a loss for what to order from the extensive menu, we recommend ordering 3 or 5 kinds of obanzai. The contents change daily, and dishes using seasonal Kyoto vegetables such as Manganji peppercorns and Kujo leeks appear. The dishes are prepared with Udeno's additive-free, high-quality broth, which is a special order of Rishiri kelp and Makurazaki-grown dried bonito flakes in the restaurant's proprietary blend. You can feel the flavor of the broth, which is indispensable for obanzai.

When you open the door to the restaurant, the nostalgic atmosphere of the olden days spreads out before you. At the "Ouchi-Gohan Kokoraya Miyuki-cho Honten" (Nakagyo-ku, Kyoto City, Kyoto Prefecture), you can enjoy a hearty set meal during the day and an izakaya menu using seasonal ingredients in the evening. The menu is full of specialties such as the famous kokorayaki, made with Kyoto tofu and yamaimo, and numerous other enticing obanzai dishes. Enjoy them with a glass of fresh lemon chu-hi, which is made with plenty of lemon.

［Obanzai Izakaya Aikaiho (Shimogyo-ku, Kyoto) has relocated from near Toji Temple to Tambaguchi. The former location had only a counter, but the new location has more table seating, creating a more homey atmosphere. The most popular menu items, such as ponkara and grilled fish, are surrounded by the owner's homemade obanzai. The four daily specials, including bitter gourd with salted kelp, kiriboshi-daikon vinegared radish, hijiki and green soybean salad, and bamboo shoots with okaka seaweed, are hearty and nutritious. In the evening, the izakaya (Japanese style bar) offers not only obanzai, but also a wide variety of blackboard menu items and locally brewed sake.