Miyamasou
Japanese inn · Kyoto
375 Hanaseharachicho, Sakyo Ward, Kyoto, 601-1102, Japan
"I experienced Miyamasou as a sanctuary-style kaiseki restaurant that forages seasonal ingredients from the surrounding forest, emphasizing a deep connection to nature." - AFAR
"A remote four-room mountain ryokan reached by an hour-long drive through cedar forests, celebrated for two-Michelin-starred, multicourse kaiseki that highlights foraged forest ingredients like ginkgo nuts and carp sashimi. Rooms are simple tatami accommodations with terraces that hang over a rushing river; hot baths use heated mountain spring water and dinner is served in yukata in private rooms, making the entire stay an intimate, nature-immersive ritual." - Yukari Sakamoto, Adam H. Graham
"Dishes made from the wild grasses of Miyama crowd the dinner table. Bounty of the season, handpicked in the great outdoors, is carefully selected and lovingly conjured into cuisine. Flavours are restrained, not extravagant, yet rich for all that, weaving a tale of the shifting seasons. Here we find nature and humanity living in the same moment, bestowing gratitude and respect on each other. Cuisine that prizes the natural world as it is." - Michelin Inspector
"You’ll feel zen from the moment you drive in from nearby Kyoto, along a narrow road through Japanese cedars and past temples and shrines, to the moment you sink into a hot bath at this intimate ryokan. Refreshed and relaxed, you’ll then sit down to an exquisite kaiseki meal of freshly foraged food prepared by a Michelin-starred chef. Oversized windows bring the outdoors in to the immaculate and simple tatami rooms, which come with both lunch and dinner. Book well in advance, given the inn’s small size and low-tech reservation system."
"You’ll feel zen from the moment you drive in from nearby Kyoto, along a narrow road through Japanese cedars and past temples and shrines, to the moment you sink into a hot bath at this intimate ryokan. Refreshed and relaxed, you’ll then sit down to an exquisite kaiseki meal of freshly foraged food prepared by a Michelin-starred chef. Oversized windows bring the outdoors in to the immaculate and simple tatami rooms, which come with both lunch and dinner. Book well in advance, given the inn’s small size and low-tech reservation system."
