Restaurants (Takeout) for lunch in Sanjo Keihan Sta.

Established over 100 years ago ◇ Enjoy seasonal Kyoto cuisine using "traditional soup stock" at an immersive counter. Breakfast and lunch available

``Kobe Beef'', ``Matsusaka Beef'', ``Omi Beef'': Enjoy the deliciousness of the best Wagyu beef sourced from reliable farms.

[1 minute walk from Keihan Gion Shijo Station] Enjoy Bistro cuisine in a renovated Kyomachiya!

A renovated townhouse that is over 100 years old. Enjoy Omi beef, fresh seafood, and carefully selected rice cooked in clay pots!

[Gion Shijo/5 minutes walk from Kawaramachi Station] 1st place in popular ranking "Kuma no Yakitori 106" Branch / Courses from 5,500 yen

Kyoto's autumn taste "Hamo dishes and matsutake" various courses are also available for lunch

A Japanese cuisine restaurant nestled in the back of an alley. Here is a restaurant where you can enjoy traditional cuisine made with seasonal ingredients in style with the four seasons.

[2 minutes walk from Shijo Kawaramachi] Chef's skills shine, overturning the concept of "Uchiku (horumon) kappo cuisine"

[Karasuma・Takoyakushi] A 100-year-old Kyoto townhouse with a traditional atmosphere. Enjoy Chinese home cooking using seasonal Kyoto vegetables and root vegetables.

[Tatami/private rooms available] We are proud of Sushi Seafood charcoal-grilled dishes, sake, and shochu. Please use it in various scenes.

[18 types of beef yukhoe x Wagyu beef Yakiniku (Grilled meat)] High quality meat at an affordable price. Course with all-you-can-drink starting from 7,000 yen

[Four seasons in Kyoto] Bamboo shoots in spring, hamo in summer, matsutake in autumn... Delicious fish and sweet sake.

French cuisine Bistro that has been passed down for more than a century and can be enjoyed in an extraordinary space full of water and greenery.

[Kyomachiya/private room available] Enjoy a colorful plate of Japanese-Western style Italian Cuisine cuisine made mainly from Kyoto vegetables.

A long-established Sukiyaki restaurant founded in 1873 that serves the highest quality Japanese black beef using its own aging techniques