Miyamasou

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"I experienced Miyamasou as a sanctuary-style kaiseki restaurant that forages seasonal ingredients from the surrounding forest, emphasizing a deep connection to nature." - AFAR

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"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

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"Dining here feels like stepping into the spirit realm. Nestled in Kyoto’s mist-shrouded mountains, Miyamaso is a ryokan where the chef forages the surrounding forests each day — returning with wild herbs, river fish, and seasonal treasures that whisper of the land. Each dish is a quiet ode to nature, plated with reverence and restraint. You don’t eat so much as commune. The thatched-roof setting, the wooden beams, the breeze through the trees — it’s less a meal than a meditation. And in a world that moves too fast, Miyamaso reminds you to slow down, breathe deep, and listen." - Rooksana Hossenally

"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

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"Set in the mountains of Kyoto and distinguished with Two MICHELIN Stars and a MICHELIN Green Star, this restaurant conveys the charm of local food culture and nature through outstanding customer service led by Sachiko Nakahigashi, who manages a dedicated, highly professional team and works to educate service staff arriving from afar." - MICHELIN Guide Japan