The owner, Mr. Ito, has been an Italian chef for over 20 years, including training in Italy. In 2021, he will open a café that mainly serves sweets in a quiet Nishijin townhouse, far from the center of the city, which has been his long-cherished dream. The door of the machiya, full of emotion, opens into a café space with an impressive L-shaped counter surrounding an open kitchen. The process of making confectionaries can be seen right in front of you, which adds a sense of excitement while you wait.

Emi Sato, the owner of the store, transforms the power of plants into various forms. In a space enveloped by gentle light, you will find ganshina made of woven palm leaves from Okinawa, ornaments made of ears of rice grown by natural farming, and wreath brooches made of natural materials that are born from the earth and can be returned to the earth. Just one of these wreaths is enough to enrich your heart, and they are popular regardless of the season, starting at 5,500 yen. Workshops are also held on an irregular basis.

A large soft-serve ice cream sculpture welcomes you from inside a Japanese-style room as you pass through the gate. After the playful and artistic approach, you will find a seating area with a relaxed atmosphere that still retains the machiya-style atmosphere. Enjoying a view of the tsuboniwa garden, you can savor hand-drip coffee from Circus Coffee (600 yen), original herbal tea from niwatoco tea (730 yen and up) made by a pharmacist-blender, and other carefully selected coffee menu items. Of course, sweets with soft-serve ice cream are also on standby. Take-out is also available.

Standing at the handmade counter made of old wood is the owner, Yuya Mashimo. He roasts coffee beans every day in a small machine, and offers a choice of four types of coffee beans, three of which change weekly except for Brazilian coffee. Many coffee fans share his attitude of pursuing the taste he desires at his own pace. ［The selection of baked goods, such as biscotti and scones from HORNO and pound cake from Sasha, also reflects their desire to deliver delicious products.

This guesthouse was opened in 2011 to warmly welcome travelers. The reception area is a cafe counter and bookshelf, and the owner, Masatoshi Kobayashi, brews drip coffee for guests from 8:00 to 10:00 before check-out and from 16:00 to 21:00 after check-in. Accommodations start at 3,300 yen per night for dormitory rooms.

This community café supports the preservation and utilization of historic buildings. There is nothing formal about it, and it is a convenient place to stop by for a quick break during a stroll in Nishijin. In addition to rice flour pound cake, the café offers a winter-only drink menu including homemade honey ginger and honey yuzu tea. The space can also be rented for various events, so please ask the staff if you are interested.

The owner of the restaurant is Umeha, a current geiko of Kamishichiken. She entertains guests in her beautiful kimono while traveling between the tatami room and the restaurant. Chef Sone, who spent seven years in Piedmont, Italy, serves hearty dishes that are sure to please any palate, day or night. Feel free to visit the restaurant even after a late start, such as for pasta after a banquet or a glass of Otsukare-sama wine after working late.