Where the Kamo and Takano rivers meet, anchored by Shimogamo Shrine. University-town tone with Demachi Futaba mochi queues, kissaten and well-priced kappo rooms.
The flagship of Kyoto's Ichijoji ramen street, a stretch with multiple ramen shops competing on a Sakyo-ku block. Light chicken-shoyu, Kujo-negi piled on top.
Signature: Chicken shoyu ramen
Order: Seabura Special Shoyu Ramen
Tip: Cluster ramen-jumping with Tentenyu and Takayasu, all on the same stretch.
Chef Yoshimi Tanigawa's kaiseki room beside Shimogamo Shrine in Kyoto. Two Michelin stars in the current guide, formerly three. Monthly seasonal menus.
Signature: Kaiseki, Sesame tofu, Hassun
A husband-and-wife cafe near Ichijoji in north Kyoto, with a no-laptops policy. Weekenders beans on the pour-over and homemade cakes refreshed daily.
Signature drink: Weekenders blend pour-over
A wagashi shinise on Kawaramachi north of Imadegawa in Kyoto, famed for its mame-mochi: salted black soybeans pressed into sweet azuki paste-filled mochi.
Try: Mame mochi
Saturday-morning farmers market on the Kamogawa riverbank by Demachiyanagi, Kyoto. 50-grower lineup of Kyoto-vegetable farmers, pickle makers and tofu makers.
A short Kawaramachi arcade in Demachiyanagi, Kyoto, anchored by Demachi Futaba mochi at the south end. 40 small shops including bento, coffee and grocers.
Taro's home cooking class in his Kyoto home near Shimogamo Shrine since 2010. Vegetarian, Kobe-beef or Nishiki-walk variants of obanzai dashi-based teaching.
Salted-bean and azuki mochi for 220 yen at the city's most famous wagashi shinise in Demachiyanagi, Kyoto. Eat fresh on a Kamogawa bench across the road.
Try: Mame mochi sweet
Akatsuki Coffee's no-laptops brunch room in Sakyo, Kyoto, husband-and-wife run. Daily cakes, a single Weekenders pour-over and a quiet morning room.
Order: Pour-over with daily-changing homemade cake