Tonoda Shokudo is an udon restaurant established in 1963, a 5-minute walk south from the Hachijo Exit of Kyoto Station. Its udon noodles, made with a special broth rich in bonito and kelp, are loved by celebrities. Try the Tanuki Udon with its delicious thick bean paste, or the Meat Udon, a favorite of Kinuyo Tenra, who runs the restaurant, and other favorites.

Doi Shibazuke Honpo, a long-established restaurant with more than 100 years of tradition in Ohara, offers "KAMIGAMO KIYOTO EKI HACHIJOGUCHI" at its Kyoto Station Hachijo Exit branch. You can enjoy our special saikyo pickles made using our "pickling" technology, which is one of our strengths, along with rice cooked in our stove. The restaurant offers free refills of its famous pickles and daily specials. Visit with an empty stomach.

Marufuku is a diner near Kyoto Station that has been a favorite for nearly a century. In addition to homemade udon and soba noodles handmade by the third-generation owner, Marufuku also offers bowls of rice topped with tempura and oyakodon (chicken and egg on rice). The take-out-onigiri (rice balls), available only for take-out since 2023, are also well known for their delicious taste.

Ajika, a curry udon specialty restaurant that has been loved in Kyoto since its establishment in 1969, is now open at Porta, a commercial facility directly connected to Kyoto Station. The restaurant's standard curry udon is a gem, the result of repeated trial and error in pursuit of the right blend of kelp and dried bonito flakes and the right balance of mirin, soy sauce, and salt. Enjoy the taste of this popular restaurant that attracts not only local customers but also tourists from overseas.

Kyoto Obuya is a specialty restaurant specializing in Kyoto-style chazuke (chazuke with Kyoto-style dashi broth) owned by a fishmonger that has been in business for more than 90 years. The signature dish, Obuya's luxurious chazuke, is a sumptuous delicacy with a plate full of nine kinds of seafood, including sea urchin. First, the homemade broth is poured over rice specially prepared for dashi chazuke, then it is combined with the ingredients, and finally, the special kesubushi (dried bonito flakes) is poured over the rice. You can enjoy it in three different ways in one meal.

Kyo Tofu Fujino is well known for its creative cuisine that combines fresh tofu and soy milk delivered daily from its factory in Tango with seasonal ingredients. The tofu lunch menu is highly recommended. It is a very satisfying set meal that includes fluffy oboro tofu, soy milk cream croquette, and seasonal rice cooked with soy milk. Try the new charm of tofu, which is not only yudofu and chilled tofu.

Saikyoyaki Kyoto Yamaroku" is the first restaurant of "Kyoto Yamaroku," which has been in business for more than 90 years and is engaged in the manufacture of Saikyo pickles. The restaurant's interior, with its large miso barrels and relaxed atmosphere that evokes a sense of nostalgia, makes it hard to believe that you are in the basement of a department store, and is well known to those in the know. During lunch time, freshly grilled Saikyo-yaki is served in a set meal style. The Saikyo-yaki is made with specially ordered Saikyo white miso paste and selected seasonings, and is prepared slowly and painstakingly, giving it a unique and mellow flavor. All set menus come with four small bowls of cooked food, rice, and miso soup in addition to the saikyo-yaki.

The "Pickled Vegetables isoism" is a pickle store operated by the Gojyuya Group in a house located west of Karasuma Shichijo. The restaurant offers seasonal Kyoto-style vegetables that are not restricted by Kyoto pickling techniques, but rather are pickled with oil, miso, and other ingredients. The "isoism no Ohiru Gohan" is a plate of 12 different kinds of pickled vegetables, and is very popular among female customers for its gorgeous appearance.

Capital Toyotei, a Western-style restaurant established in 1897, has expanded to the Porta underground shopping mall in front of Kyoto Station to make it easier for customers to stop by. The hamburger steak, served wrapped in aluminum foil, is made from hand-ground minced meat, carefully grilled, and topped with a generous amount of hot special beef stew sauce.

Danielʼs Mondo is an Italian restaurant with an atmosphere reminiscent of a back-alley Italian restaurant. The menu includes a variety of dishes such as traditional Southern Italian dishes made with rice and various other ingredients cooked in a soup, and pizza baked in a stone oven by a professional chef. The pizza dough is made from a unique blend of flours according to the temperature and humidity each morning. You can enjoy the original flavor and aroma of the flour.

A 100-year-old townhouse located between Nishi Honganji Temple and Higashi Honganji Temple. The talented chef, who worked for many years in a famous Italian restaurant, has turned it into a casual diner in the hope that people will relax in this space. For lunch, the restaurant offers an obanzai plate with plenty of Kyoto vegetables. Enjoy the tofu hamburger steak as the main dish, which is subtly infused with Italian and French techniques.

Veg Out is a vegan café where you can enjoy the infinite possibilities of vegetables brought out by the chef's ingenuity. For lunch, Veg Out offers a one-plate menu that is devoid of any animal products, and includes a mouth-watering deli featuring organically grown vegetables and seasonings such as mayonnaise made with white wine vinegar and soymilk.

Inoda Coffee, a long-established coffee shop that opened in 1940, offers lunch and coffee in a spacious area at Porta, an underground shopping mall in front of Kyoto Station. The omelet rice served from 11:00 a.m. is a combination of chicken rice with the sweetness of vegetables and the delicious flavor of chicken, topped with a fluffy egg. The rich aroma of the rich red wine sauce is irresistible.

Yakiniku restaurant "Hiroshi" is loved by locals so much that meat-loving Kyotoites use it on a regular basis. The third branch of Yakiniku Hiro Shoten, a bar-style restaurant where one can stop by on one's own, is popular for its lunch set until 5:00 p.m. The lunch set, which is determined by the day's arrival, is available in three types. The yakiniku lunch, which is determined according to the day's availability, comes with homemade kimchi, salad, wakame (seaweed) soup, and white rice.

The name of the restaurant [Western-style Grill Stand] comes from the desire to "fill up your appetite" like refueling with gasoline. The owner, who has been involved in food from various angles such as a French chef and food coordinator, offers Western-style dishes that skillfully use Japanese ingredients. Enjoy healthy Western cuisine with a difference.

Kyoto Hyouto is famous for its dashi broth shabu-shabu, which is thinly sliced pork and other seasonal ingredients. The flavors of kombu (kelp) and bonito, white onions, and yuzu pepper wrap around the brand-name pork, Kyoto Poku, and fill your mouth with its delicious flavor. For lunch, shabushabu and udon noodles are included in the menu, making it a casual way to enjoy dashi shabu.

Takaya is marked by the white curtain facing the street. The owner, who has 16 years of experience in kappo (Japanese cooking), shows his skills behind the counter where you can feel the warmth of wood. The "Lunch Gozen," a set of 10 small dishes including sashimi, grilled and simmered dishes, is served with free refills of rice cooked in an earthenware pot. You can enjoy dishes with tasty soup stock and seasonal ingredients.

［Tempura and Temari Sushi Miyako is located on the top floor of Kyoto Porta's Porta Sky Dining. Tempura and Temari Sushi Miyako offers bite-sized Temari Sushi made with the idea of "making it edible even for a maiko with a small mouth," as well as Tempura using seasonal ingredients. For lunch, we offer three types of sets that include our signature tempura and temari-zushi. Choose according to how hungry you are.