Located in the center of the MARKET on the 1st floor, "GOOD NATURE KITCHEN" offers a menu centered on agricultural produce and processed foods sold at the MARKET. It proposes delicious ways to eat seasonal ingredients, using cooking methods that bring out the best in the ingredients. The safe and reliable ingredients are what make it possible to serve soups and salads that contain skins, flesh, leaves, and stems, dishes that use seasonal ingredients, burgers with a "fermentation" theme, and drinks, all served with eco-friendly cutlery. It's a place where you can have fun and make new discoveries no matter when or who you go with.

ERUTAN RESTAURANT/BAR is an Italian restaurant where you can enjoy first-class flavors such as seasonal ingredients, authentic techniques, and oven-baked pizza in a more casual setting. With a focus on freshly baked pizza from the oven and dishes made with ingredients from around the country, this restaurant combines casual comfort with the luxury of using ingredients to make the most of the ingredients, making it suitable for a variety of occasions. Enjoy lunch buffets with antipasto, homemade cheese, and several types of freshly baked pizza, gorgeous afternoon teas made with lavish amounts of seasonal fruits, and dinners with à la carte menus supervised by Chef Tokuyoshi throughout the day.

VELROSIER, which caused a whirlwind beyond the Chinese border at Ashiya / Kurakuen. One dish of owner chef Iwasaki's seasonal ingredients from the mountains and seas with their unique skills and senses reminds us of food art full of surprises and deliciousness. Please enjoy the dishes that Iwasaki always delivers beyond imagination.

Produced by Yuji Iwasaki, the chef of VELROSIER, who has won two Michelin stars. Chinese noodles where you can enjoy the soup created by making full use of Chinese cooking techniques. It has a thick and deep flavor that is extracted from five types of bones: duck, local chicken, deer, beef, and pork. A unique soup with porcini, longan meat, tomato, and dried shiitake mushrooms. You can enjoy further evolved Chinese soba with special straight noodles made to match the clear water and wontons added later.

It is a restaurant with counter seats in a fully open kitchen so that customers can enjoy communication with each other and with chefs and cooks. Using carefully grown seasonal ingredients, we offer creative dishes full of inspiration that pursue deliciousness and beauty from various angles. We hope that you will forget the time and enjoy the "TAKAYAMA-ness" with the theme of "comfort + excitement = happiness" to your heart's content.

Carefully selected Wagyu beef that you can enjoy high-quality umami without being tied to the place of origin or brand. You can enjoy not only meat but also seafood. We will deliver a premium eating experience that you can enjoy through your five senses, such as the power unique to teppanyaki and the chef's teppanyaki judgment.

Based on the concept of "enjoying the best of Japan with all five senses," our chefs use seasonal premium ingredients carefully selected by us to grill them aromatically using robatayaki or the traditional straw grilling method, and serve them to customers using a large rice scoop, a style unique to Japan. The straw grilling is done in the open kitchen right in front of you, and you can enjoy the live feeling of the dynamic flames rising. At lunchtime, we offer high-quality Japanese cuisine that makes use of carefully selected seasonal ingredients and is carefully prepared using robatayaki techniques. We also offer robatayaki grilled aromatically over charcoal, as well as Shokado gozen meals packed with exquisite dishes carefully prepared by our chefs, and delicious mixed soba noodles developed exclusively by our chef. Enjoy a special lunchtime moment with the Japanese flavors that are unique to our restaurant.

The sweets of "RAU" created by Chef Patissier Yusuke Matsushita and Chef Chocolatier Yukiyo Takagi with the concept of "Putting Scenes into Shapes" are not only tasted and designed, but each sweet has a story in its production process, and the chefs' knowledge, experience, and sensibility are strongly reflected in various products such as the impressively shaped fresh desserts and baked goods using bean-to-bar chocolate. The chocolate used in RAU sweets is only homemade bean-to-bar chocolate made from RAU's original blend of organic cacao from Costa Rica in Central America. In search of the ideal cacao beans, the chocolatier traveled around small farms in Costa Rica and co-developed it with trusted local producers. You can enjoy sweets that evoke various scenes born from the thoughts of the producers who put their ingredients into the ingredients and the thoughts of the pastry chefs who put their ingredients into the sweets. The adjacent sales corner offers a selection of baked goods, including financiers with a fresh buttery aroma, madeleines made with homemade natural yeast that are soft and fluffy, and diamants with a delicate, crumbly texture. *Bean to Bar: A manufacturing method in which the entire process from cacao beans to chocolate is managed in-house, in pursuit of the ideal taste.

A revamped reopening will be scheduled for June 15, 2024! This casual restaurant is vegan and vegetarian friendly, and features an atrium terrace and a cozy interior filled with greenery that makes you feel like you're in a botanical garden. You can enjoy healthy dishes centered around vegetables. Vegetables and other ingredients are sourced primarily from local Kyoto producers, and are used in meals and cocktails served throughout the day, from lunch and brunch to dinner, using simple cooking methods that make the most of the characteristics of the ingredients.