Term archive
投稿タイプ：rentals-list
JR Chiyokawa Station
投稿タイプ：rentals-list
Kyoto Miyama Tourism Association
投稿タイプ：rentals-list
Kyotamba Tourist Information Center
投稿タイプ：rentals-list
Ayabe Tourist Information Center
投稿タイプ：rentals-list
Fukuchiyama Tourist Information Center
投稿タイプ：info-centers-list
Kyotamba Tourist Information Center
投稿タイプ：info-centers-list
Ayabe Tourist Information Center
投稿タイプ：info-centers-list
Fukuchiyama Tourist Information Center
投稿タイプ：info-centers-list
JR Kameoka Station Tourist Information Center
投稿タイプ：info-centers-list
Kyoto Miyama Tourism Association
投稿タイプ：restaurants
Ninokichi
Ninokichi was founded in 1981 in Fukuchiyama, where a meat-eating culture has taken root. Currently, the restaurant is run by its second generation owner, Mr. Shinya Otsuki, and it's attracted attention for its French-based meat dishes, particular about their quality.
Quality is the top priority for beef used at Ninokichi. Beef here is sourced from far and wide, from local sources to as far as Kyushu in southern Japan, all to carefully select the best ingredients attainable at the time. The chef oversees most of the process, from aging to cutting, ensuring nothing gets overlooked in the pursuit of the best taste. Furthermore, as you can see by the beautiful presentation of the meat dishes here, Ninokichi is defined by the creative presentations of Mr. Otsuki, with his background in French cuisine. Unique menu items have included dishes such as smoked deer and bagna càuda dip, which many customers have enjoyed paired with wine. At Ninokichi, you're sure to find some surprising deliciousness in the mix of grilled meat and French-style cuisine.
投稿タイプ：restaurants
Yurari Yura-gawa
Founded in 1902, Yurari Yura-gawa was opened in 1996 by relocating a more than 100 year-old home from Tsuruga City, Fukui Prefecture to its current location, looking out on the gentle flower of the Yura-gawa River and operating as a sister establishment to Dining Ryokan Inn Fushimi-ya.
Relax at a counter seat or Japanese-style room looking out at the scenery, or in the calming atmosphere of a sunken fireplace or attic room.
Important concepts for the food here are the ingredients, and charcoal-grilling.
Enjoy seasonal ingredients like wild Tamba plants and Wakasa seafood prepared Japanese-style.
