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[Hyotei Main Branch] was originally opened as a koshikake-chaya (a tea house as a resting place) about 450 years ago. The dishes have been sophisticated over time and now they are considered as a part of the representative Kyoto cuisine. Their specialty such as [Hyotei Egg] and seasonal [Asagayu (rice gruel breakfast)] are world renowned. The owner Yoshihiro Takahashi is the 15th generation after Mr. Eiichi Takahashi, a holder of Intangible Cultural Property of Kyoto. He has succeeded the history and the traditional taste of Hyotei, but he is also seeking for new tastes. For example, he uses tomato soy sauce for [Thinly Sliced Sashimi of Akashi Sea Bream] adding to traditional Tosa soy sauce. It is because he sincerely tries to meet people's needs changing over time. Regardless of the fetters of the past and convention, he tries his best to satisfy the guests with the best things currently available. With his attitude, you can see the spirit of [omotenashi (hospitality)] once-in-a-lifetime chance

Serving dishes that focus exclusively on seasonal ingredients, there are many creative dishes on our menu that make the vegetables from around Kyoto come to life. Kyoto's rich water resources have made its vegetables renowned for their unique flavor and aroma, making them a must-try food. At Kirakutei, our chefs only use the finest local chicken and vegetables, imbuing them with seasonal flavors and drawing out the best from every ingredient. There is also a selection of local sake to enjoy with our exquisite food. Not only that, our restaurant has a magical feel of a relaxing bath house, making it the perfect place to go to experience something different. Enjoying our delicious food and raising a glass of sake in this place is sure to leave a lasting memory.

Our restaurant was founded in Takatsuji, Kyoto. As our motto for gyoza (dumpling) is local production for local consumption, we use local ingredients for the filling such as [cabbage] from Nakajima Farm in Fushimi that won the Kyoto Mayor Prize, beautifully marbled [Kyono-miyako Mochi-buta Pork], and [Kujo Scallion], a traditional vegetable in Kyoto. We do not use Chinese seasonings as with ordinary gyoza, but use a bonito stock and [Yamari]'s miso paste with a mild taste that is popular among traditional Japanese restaurants in Kyoto, to make [Kyoto style] gyoza bringing out the original tastes of the ingredients. This [Wa-Gyoza (Japanese style dumpling)] is popular as it is without the strong smell of garlic, but with a sophisticated aroma and taste. Enjoy it with a soy-sauce based dipping sauce made with 7 blended chili spices and black sesame, and [Chidori Vinegar] from [Murayama Zousu], a local company in Kyoto.

Cooked slowly for 2 hours, the meat is then lightly grilled in a sweet and spicy sauce. By repeating these steps over and over again, the meat becomes tender. To provide a consistently delicious dish we start with the best ingredients for the "Pork Roast" and take great care in our work. The scallions are an important taste factor, used in both the ramen noodles and the dumplings. We are happiest when our customers can go home with a smile and think, "that was delicious." We try to create food and an atmosphere where everyone can be satisfied. We are a Chinese restaurant in the middle of a busy tourist area but many of the locals come to visit us. Come taste the traditional flavors with your family and enjoy the bustling, casual ambience.

We pride ourselves on carefully prepared local ingredients, which includes Kyoto's famous kujo scallions and local Kyoto pork for our roasted pork filet. On top of that, our noodles are made with domestic flour from Kyoto's Fushimi area and feature a medium-fine level of thickness to them. When it comes to our staple dish, our signature Tonkoku Ramen (rich pork broth ramen) is a flavorful ramen made from a thick white pork broth. Its rich soy sauce flavor is sure to become your new favorite. We also prepare kits for you to take home and enjoy. When you come to dine with us, the owner loves to welcome patrons and we make every effort to create an enjoyable atmosphere with delicious food. That’s why the entrance of the shop features a "wai" statue expressing our gratitude to customers. The shop’s interior has an Asian-inspired decor with an ambiance that’s perfect for families, couples, or the solo diner. Ramen Iccho is along the national highway and is conveniently located for your next road trip.

This teppan-yaki restaurant is located right in the heart of Kyoto, a four-minute walk from Karasuma station on the Hankyu Kyoto line, close to Shijo Karasuma. We are incredibly particular about our ingredients. The majority of our meats are carefully chosen from a pool of Kyoto producers. We select seasonal vegetables from the central market every day. Presentation is also extremely important to us. Our Red Snapper Carpaccio and Lamb Tenderloin are vividly colorful and pleasing to the eye as well as the palate, which makes them extremely popular with ladies. We serve a range of alcohol but our selection of wine is particularly large. At any time, we serve 30 to 40 delicious types of red, white, and sparkling wine from around the world, and welcome customers who come just for drinks. At lunchtime, our Pasta Lunch and GRIDDLE Curry are particularly popular

[Seikaen], with more than 30 years of history, opened its branch in Kyoto Tower. At the food court, you can casually enjoy the taste of the old-established restaurant that has been maintained for a long time in Kyoto. You can also enjoy popular dishes from our main branch, such as [Tianjin-style Crab Omelet Rice] with an exquisite combination of fluffy egg and soy-sauce based starchy sauce, and [Kyo Okoge] with which starchy sauce is added on scorched rice in front of you. Our original dish [Kawa Pon] with a fresh and juicy texture of chicken skin can be tasted only at Kyoto Tower branch. The sophisticated food court floor is ideal for various occasions with or without alcohol; after shopping, on the way home from work, or a date.

Nishiki Uoriki KYOTO TOWER SANDO branch is a bar-style restaurant. You can casually enjoy the taste of Nishiki Uoriki, an old-established restaurant founded in 1919 at Nishiki Market, "the kitchen of Kyoto." Locals and tourists have loved them for many years. Please enjoy the renowned hamo (conger eel) tempura and hamo cutlet, which are prepared by the skillful chef. They always secure the freshest conger eel by annual contract. The chef is always pursuing the best taste of conger eel, using his expert skills of selection and bone-cutting. One of the recommendations is the "Skewer Set," a well-balanced assortment of fish, vegetable, and meat skewers. The skewers go perfectly with the Shochu "Osumi" (Japanese alcohol). Located just a short distance from Kyoto Station, this restaurant is perfect for after work, during sightseeing, or even on a date.

Our signature dish [Fried Chicken] made in the original cooking method is very popular. It becomes juicier by cooking slowly at a very low temperature. Among our various fried chicken dishes such as thigh, breast and wing, we highly recommend [Otoku! Iroiro-Mori (reasonable assorted fried chickens)] where you can enjoy all the different kinds, and a variety of dishes such as [Home-Made Chicken Nuggets] and [Deep-Fried Salted Chicken Breast]. Our most popular drink is highball made with high-pressure carbonated water, particularly [Kaku Highball] made with a perfect ratio, 1 Suntory whiskey to 4 soda. You can also select [Flavored Highball] such as matcha tea and green apple, including more than 20 kinds of [Non-Alcohol Cocktails]. Have a good time at [Link], a place to connect with each other.