This year's Golden Week, we stayed in Kyoto for 6 nights and 7 days using my husband's company's welfare benefits. We decided to stay at 6 different inns instead of staying at one inn for the entire duration of the trip, as we found many attractive places in Kyoto when checking on YouTube and couldn't narrow it down. The inn we chose for the 5th night was Tawaraya, a renowned ryokan which is considered one of the best in Kyoto along with Higashiyama and Ryotei. The cost for one night with 2 meals included was 126,500 yen (using 126,500 points). We started planning this trip since January, and Tawaraya was the only inn that was fully booked and we couldn't make a reservation. However, we asked the relevant department to hold a room for us in case of cancellations, and luckily, a room became available for one day during Golden Week. We changed the dates and itinerary of our trip to accommodate our stay at Tawaraya. Upon arrival at the inn, the staff greeted us warmly and quickly took our luggage to our room. We were impressed by the hospitality, atmosphere, and delicious breakfast at Tawaraya. It was the best among the 6 inns we stayed at during this trip. The room was spacious and comfortable, with a view of a beautiful garden. We were welcomed with a traditional Japanese sweet and warabi mochi, and the bath had iris-scented water prepared for us. The inn also had a gallery with Apple computers and comfortable chairs for guests to enjoy. The dinner was exquisite, with seasonal and high-quality dishes served at the perfect timing. We enjoyed sake and conversation with the staff during the meal. After dinner, the staff prepared our futon for the night, and we were provided with Japanese sweets and tea before bed. Overall, our stay at Tawaraya was a memorable and luxurious experience that we found to be worth the high price.

I stayed at an inn after a long time, and as always, the impeccable service left me impressed. Each room was adorned with valuable cultural artifacts, with a list explaining each one. The view of the garden from the room and the spring sunshine were truly soothing, creating a serene atmosphere. Upon arrival, I was served warabi mochi and tea, both delicious. The freshly made warabi mochi had a delightful texture. For dinner, I went out, but for breakfast the next day, I stayed in. I opted for a traditional Japanese breakfast, which included choices like yudofu or agedashi tofu, and four types of fish such as salmon and horse mackerel. I also had orange juice and yogurt drink, both of which were delicious. The breakfast spread also included simmered lotus root, seasoned dried baby sardines, pickles, miso soup, and coffee. I paid extra for the coffee, which was served in a pot. This breakfast, from a renowned traditional Japanese inn, provided me with the energy I needed for the day. I hope they continue to uphold this tradition for years to come. (Price is for one night with one meal)

Tawaraya Ryokan. Whenever I stay in Kyoto, it's always Tawaraya. I am always warmly welcomed, and I am grateful for the sincerity and thoughtfulness. It makes me want to say, "I'm home." When I receive the usual warabi mochi, it's a moment of bliss. I am also looking forward to the creative Japanese cuisine by Mr. Kurokawa. It captures the essence of the spring season while maintaining the essence of Tawaraya. The tender first bamboo shoots and the gentle taste of fuki no tou miso make for a delicious combination. The clear soup with firefly squid and icefish, along with clam shinjo and fava beans, is a taste of spring in full bloom. It's an adult space to enjoy each season. Next, I look forward to July with sweetfish and pike conger hot pot as I make my way back home.

Tawaraya Ryokan, one of the three famous traditional inns in Kyoto, is the final stop in my accommodation series. As I was taking a photo of the entrance from outside, a sharp-eyed staff member greeted me with "Welcome". Still not having taken a proper photo, I was led into the inn. In the entrance corridor, there is a beautiful peach tree in the courtyard. It is called the Genpei Momo, a rare tree that blooms red and white flowers on one tree. It is a laborious process as it is uprooted from the mountains and replanted back in April, alternating with cherry blossoms. Truly remarkable effort. I was guided to a room called Chisen on the first floor. It is a room with a private garden, the only one of its kind. In other words, it could be said to be the best room. Indeed, the garden is lovely with green moss. Upon entering the room, a pleasant incense fragrance fills the air. As I looked around the room, a staff member brought me warabi mochi. It was soft and chewy. I spent a truly extraordinary and leisurely time, and it was time for dinner. The menu included hina sushi, fried white fish, firefly squid, and more. The duck hot pot was my favorite. The duck, daikon radish, watercress, and fu were all delicious. The duck had a great texture, and I even drank up the broth. Everything was exquisite, but the duck hot pot stood out for me. The sake served was Tawaraya's original sake from Kitayama, light and refreshing. I enjoyed it thoroughly and then called it a night. This is the essence of staying at a ryokan. The morning started with a yogurt drink, and I chose the omelette for breakfast. The croissants were from Kikuya and the yudofu from Hirano-ya, both well-known establishments. Despite being a renowned traditional inn, I was surprised by the unexpected homely atmosphere. I even kept the TV on during meals, as I am a TV lover. I can't wait to visit again soon.

I stayed at the Tawaraya Inn, a place I had always wanted to stay at least once in my life. The attention to beauty is evident everywhere, and it is truly flawless. However, it doesn't feel intimidating, the service is gentle. While there may be tastier places to eat outside, the convenience of being able to have a meal and then rest right there at the inn is a unique advantage. The room had several books about Tawaraya, and it was enjoyable to learn about the work of the artisans behind the scenes. When traveling in Kyoto, I usually stay in hotels, but staying at the Tawaraya was a dream come true. The breakfast was delicious, especially the famous hot tofu. The addition of yuba was interesting, and it made me want to try making it myself.

The East Asaba, known as the West Tawaraya, is a representative ryokan in Japan. It is famous as the regular accommodation of Steve Jobs. I am a Tawaraya fan, having already used soap and towels at home and read the Tawaraya book. By the way, Tawaraya has no website or reservation site, only phone reservations. Although it is on Tabelog, which is mainly for food reviews, when reviewing it as a ryokan, it feels more like a cozy home than a traditional inn. It has an unusually calming atmosphere that I have never felt in any hotel or ryokan before, making you feel at home. Despite being in the middle of Kyoto, the rooms are silent and peaceful. Napping is recommended, and each room has its own garden where you can enjoy the beautiful autumn leaves from a perfect angle when lying down. The bathtub made of high-quality Japanese cypress is also beautiful. The study room has a sense of hiding place and is lovely. It makes you feel intellectual. The only downside is that I chose a room with a bed, but the single bed size is unusually small. It might be better to choose a king-size bed or two semi-double beds. Choosing a room with futons might be safer. The dinner lineup seems good for your health. Despite it being December, there was no crab, but it might be refreshing because Kyoto's Japanese restaurants are having a crab festival. Each dish at Asaba is excellent, but Tawaraya wins with its healthy options. It's nice to be healed. The warabi mochi served as a welcome sweet at the neighboring Yuge Salon de The is delicious with a strong flavor. The food is delicious, but you can stay without dinner, as there are many famous restaurants in Kyoto where you can eat outside. However, the unique space of Tawaraya, which makes you feel like you've returned home, is unparalleled, and it has a high repeat value as a ryokan. I prefer Tawaraya as a ryokan, but Asaba for the food.

I finally got to stay at an inn that I had always wanted to stay at. There is so much information online, so I will not talk about the inn itself or the individual meals. However, what I realized was that the level of the food is on a different level than what you would typically expect from a "luxurious inn dinner" or a "satisfactory inn breakfast". Eating in the room of the inn and being served freshly made high-quality dishes was truly an experience that can only be described as having the "Tawaraya" sign. What I felt during dinner was that the level of dashi (seasoning level?) was different. In other words, the depth of flavor that leads to the deliciousness of each dish is fundamentally different. The theme of my trip this time was cherry blossoms and bamboo shoots. As expected, bamboo shoot grill was served for dinner, so I will talk about this bamboo shoot, as well as the yudofu for breakfast, and the bonus selection of grilled goby, flounder, or horse mackerel, of which I chose the grilled goby. First, the bamboo shoot. I had a bamboo shoot bento two days ago in Ohara and was impressed. Naturally, I wrote about my experience on my food blog, but in fact, the grilled bamboo shoot at Tawaraya is "Ohara white bamboo shoot" or "Ohara white bamboo shoot". There was an explanation from the staff, but as I wrote in another report, I thought of "Ohara's white bamboo shoot" as "Ohara's white bamboo shoot". A small half-piece of grilled bamboo shoot was put in my mouth, and I was struck as if by lightning. Completely different. Once this taste became my standard, the bamboo shoot dish at the other restaurant seemed to drop by about two ranks. When I later researched online, it said, "'In the mountains and forests of the Rakusei region such as Ohara, there is a white clayey soil called 'Tenko' that is mainly composed of calcium carbonate, which is rich in minerals and nutrients. Also, the land of bamboo groves is made by covering the soft clayey soil with straw, so the bamboo shoots can grow without stress and become soft bamboo shoots. Harvesting is done when the tip of the shoot has hardly emerged, so they are harvested without exposure to sunlight, resulting in beautiful white bamboo shoots like a baby's skin.' There is always something better, and even as an amateur, I could clearly feel the difference in a different dimension, the texture, the clear taste. There was no bitterness in the bamboo shoot two days ago (I had not noticed the bitterness at the time). The "clear taste" of the bamboo shoot, the "fine and soft fibrous texture", this is what it means. I continued to feel like I was dreaming while eating the bamboo shoot, and before I knew it, I had finished eating everything. Next, the yudofu served for breakfast the next morning. The staff mentioned that it was from Hirano-ya, a tofu shop. Hirano-ya is a few minutes' walk from Tawaraya, on Fuyacho Street, and is a shop full of history, but it is said that the tofu is also used by the representative inns of Kyoto, "Higashiyama" and "Sumiya". Hirano-ya (signboard says "Tofu Hirano Shoten") tofu is: - White tofu (momme) 230 yen - Silk tofu (limited to July-August) 230 yen - Grilled tofu 230 yen - Fried tofu 230 yen - Hiro-ushi (mock goose) 80 yen - Atsuage 70 yen - Sushiage 70 yen - Soft 230 yen [As of April 1, 2014] Tofu weighing 300g can be purchased for about 120 yen at a supermarket, so it can be considered as "high-quality tofu". It is made using Kyoto's abundant groundwater and a method that does not use preservatives, so it is likely that they are particular about the soybeans they use. When I put this yudofu in my mouth, I was confused by its smooth texture. It was completely different from the firm tofu I usually eat. It was also different from silk tofu (I thought it was silk tofu at the time, but later found out that Hirano Shoten's silk tofu is limited to July and August). The silk tofu I usually buy at the supermarket is soft and jiggly but fragile. However, this yudofu does not crumble even when picked up with chopsticks, yet it is soft. Of course, it is easy to break if you apply force.

Well, this kind of authentic ryokan tests your knowledge and appreciation. From the history of Kyoto, to the interior design, garden, and baths of wooden buildings, as well as the quality of real down comforters and the exquisite cuisine, how much can you appreciate and notice? For those who are not interested in such things, this may just be another nice traditional ryokan in Kyoto. They might prefer the Ritz-Carlton or the Park Hyatt Kyoto. But for artists, creators, designers, carpenters, and chefs, this place captivates them instantly. The Michelin three-star level cuisine, the meticulous care of the staff, the unique beauty of the dishes, the interior design, and the architecture of the baths all come together to provide a truly special experience. Similarly, Kyoto's Hiyoshiya and Sumiya are also considered top traditional ryokans. I personally prefer staying at Tawaraya, but for those who want to enjoy a luxury modern atmosphere in Kyoto, the Park Hyatt Kyoto is recommended. It's no wonder that Steve Jobs made Tawaraya his regular spot. The entrance wall made of Kuriyara, which is rebuilt every 100 years at a cost of 30-40 million yen, leaves you speechless. The cuisine, even without using trendy luxurious ingredients, is expertly prepared with top-notch Kyoto vegetables. If you have a discerning palate, you'll appreciate the flavors. The dishes may not be groundbreaking, but they are undeniably delicious. The baths feature the rare and high-quality wood, Takano-Maki. It lacks the strong scent of cedar but the water appears slightly green, stays warm, and doesn't make your skin wrinkly. The famous "Hiroshima" chair is thought to have been inspired by the Takano-Maki used in the baths. It's so comfortable that you'll end up taking long baths without realizing it. I also like Aomori Hinoki and Kiso Hinoki baths, but I prefer the Takano-Maki bath. As for the bedding, the futons have been made from hand-picked Polish goose feathers for over 40 years. Each year, one of the 18 rooms undergoes a complete renovation costing 28-40 million yen. The hospitality of the 88-year-old 11th generation owner, Toshi, is a mix of warmth and madness. The only flaws I can find are the humidifier and wine glasses. However, this ryokan is quick to make improvements based on customer feedback. Personally, I think the Gothic-style "T" in the ryokan's logo might be better replaced with a different design or just the cursive writing below the logo. When visiting Michelin-starred restaurants in Kyoto, staying here and enjoying delicious Japanese cuisine in your room is actually more cost-effective. Instead of splurging on overhyped luxury ryokans or high-end kaiseki, Chinese, or French restaurants in Tokyo, invest your money in places like this before you reach your 40s. Beauty and taste cannot be bought or learned later with money. If you want to experience the essence of Kyoto, Park Hyatt Kyoto or Ritz-Carlton Kyoto are recommended, but to truly understand the depth of Kyoto, there is nothing like staying at an authentic traditional ryokan in the heart of Kyoto. It's in a league of its own. The Michelin one-star level cuisine, the hospitality of the staff, the design of the dishes, the interior design, and the architecture of the baths all come together to create a unique and wonderful experience that only those who pay attention to detail can appreciate.

This is a long-established ryokan located near Kyoto City Hall on Fuyacho Street. It is one of the three famous ryokans in Kyoto, with a long history of hosting many famous people, including foreigners. It is said to have been founded around the Hoei era (around 1704) by Okazaki Wasuke, a native of Hamada, Ishizushi (Shimane), who ran a kimono shop (Tawaraya) and accommodated Ishizushi samurai. The current owner is the 11th generation, Nenji Sato (formerly Okazaki). The ryokan combines the historic charm of the building with Sato's new ideas and aesthetic sense to provide a quiet and high-quality space. It is located just a short walk from the Oike Street entrance to Fuyacho Street, about 3 minutes from Exit 8 of Kyoto City Hall Station (stairs only), and about 7-8 minutes from Karasuma Oike Station, making it a convenient location. Across the narrow Fuyacho Street is the Hagiya Ryokan. The area where these two long-established ryokans face each other is a place where you can feel the traditional atmosphere of Kyoto, despite the traffic. I made a reservation by phone about six months ago (see Note 2 for details). The phone reception was friendly and left a good impression at that time. On the day of arrival, the building, designated as a historic building, was built in 1810, with a dignified appearance. Upon entering through the entrance surrounded by plaster walls, I was greeted by the entrance staff. I was guided to the new building while admiring the splendid ikebana in the garden (elevator available). The well-maintained building subtly displays art pieces throughout, each one elegant. The room was on the second floor, with a small living room in the front and a tatami room in the back. The garden was beautifully arranged in front of the window, framing the greenery. The bath made of high-quality Japanese cypress was filled with hot water and available at any time. The futon was comfortable, and my companion was already asleep. The main building (2nd floor) and the new building (3rd floor) are connected on the first floor. As a public space, there is a large garden with flowers, a library (with art books), and the garden is open for viewing. The Ernest Study on the 2nd floor of the main building is also worth a visit, so be sure to check it out. Below are details about the meals: Welcome Tea: Warabi mochi served in a bamboo tube with plenty of kinako. It is soft and elastic when pressed with chopsticks, stretching like mochi. It is cold with a gentle sweetness of black sugar. This warabi mochi is also served at the nearby Yugen Salon de The (currently closed). Green Tea: Various drinks in the room refrigerator are provided, including beer, juice, water, tea (bottled), all complimentary. Dinner: Sake: Tawaraya Ginjo Sake (local sake from Kitayama) for 1,020 yen. It has a refreshing aftertaste, not too sweet or too strong. The timing of serving the dishes was just right, not too fast or too slow. They were served when appropriate. Pre-meal Sake: Appetizer: Crab and tuna with wasabi, clam, lily root, simmered shrimp, and lotus root simmered in red bean paste. Shiitake mushroom achara pickles. The shiitake mushroom's texture and aroma are exquisite. Maple leaf steamed cake with adzuki beans. Main dish: Sea urchin and grated yam appetizer, seaweed powder, and wasabi. Side dish: Sea bream sashimi and grilled blowfish. The white fish was delightful with a chewy texture. Stewed dish: Taro dumplings in a cloudy soup with horse mackerel and scallions. The cloudy soup is delicious. Grilled dish: Grilled flounder like bamboo leaf, grilled horse mackerel with yuzu, and red sweet potato, pine nut, and miso. The tableware is lovely. I love both flounder and horse mackerel! When served with favorite ingredients, a natural smile appears, making the meal even more delicious. Red sweet potato, pine nut, and miso for flavor variation.

This is a long-established ryokan located near Kyoto City Hall on Fuyacho Street. It is one of the three famous ryokans in Kyoto, where many famous people have stayed over the years. It is popular among foreign visitors as well. It is said to have been founded in the Hoei era (around 1704) by Kazusuke Okazaki, a native of Hamada, Izumo (Shimane), who ran a kimono store (Tawaraya) and accommodated Izumo clan samurai. The current owner is the 11th generation, Nenji Sato (formerly Okazaki). The ryokan combines the historic charm with Sato's new ideas and aesthetic sense, offering a quiet and high-quality atmosphere. (Continued in part 2)

Breakfast was from 8:00 to 9:00, probably in 30-minute intervals. I requested it for 8:00. I slept soundly until the maid knocked on the door in the morning, probably due to overindulging in alcohol the night before and not wanting to wake up yet. After breakfast, I went back to sleep, while my wife was busy with remote meetings even though she was on vacation. The idea of having a bed in a Japanese-style room for taking a nap later was quite clever. But first, I opened the door and headed to the morning bath. It was a tough morning. Moving on, after dinner the previous evening, I was asked whether I preferred Western or Japanese breakfast and the specific options. I chose Western breakfast, thinking it would be more delicious in a foreigner-oriented inn. The egg dishes included scrambled eggs, sunny-side-up, omelette, soft-boiled eggs, poached eggs, and more. I chose omelette and bacon, which were quite tasty. The croissant was large and delicious, with a generous amount of butter. It came with butter and marmalade. For dessert, there were fruits that I dislike, such as kiwi, pineapple, watermelon, and grapefruit. Coffee was also served in abundance, which was perfect for someone like me who lacks appetite in the morning. Orange juice was also delicious. You could choose between coffee and tea. My wife opted for Japanese breakfast, with options for grilled fish including salmon, horse mackerel, and flounder. She chose flounder, which came with shishamo. Miso soup was also served. The breakfast at the inn was more satisfying than dinner. Although there were no surprises, it was still enjoyable.

Dinner was scheduled for "every 30 minutes from 5:30," but they wouldn't specify until what time it was okay. They just vaguely said, "within common sense," which is very Kyoto-like (laughs). Since we had a proper lunch that day, we asked for 7:00. The menu was one sheet per person. In this season, Kyoto is all about eel. Surprisingly, they had beers from all manufacturers - Kirin, Asahi, Sapporo, Yebisu, Premium Malt. The beer was served in tin glasses. The alcohol menu said, "We also have other types and brands available," but when I asked about the sake brands, they said, "We only have the original sake from Tawaraya." It's unclear why they are so particular about having only original sake when they have beer from all manufacturers. Do they have a selection of wines as well? Maybe this inn is better suited for foreign guests. (・ω・) Monyu? Appetizer: - Grilled eel with vinegar, shiitake mushrooms, and smashed okra - Conger eel tempura with corn and long green pepper - Yuba with turtle shell sauce, mitsuba, and ginger Soup: - Fish noodle with yuzu Sashimi: - Sashimi of sea bream with Tosazu vinegar and plum - Thinly sliced squid with soy sauce Simmered dish: - Winter melon kudzu steamed bun with needle onion and Tanba Jidori chicken Grilled dish: - Grilled ayu on bamboo leaf - Eel sushi, edamame paste, vinegar-soaked myoga Side dish: - Lotus root, tomato, Fushimi chili pepper grilled and marinated - Grilled sweetfish, grilled eggplant, and three-bean salad Hot pot: - Eel hot pot with eel bone broth, tied yuba, kudzu strips, and bamboo onion Main dish: - Seabass with Yoshino vinegar, grilled eggplant, and three-bean salad Strong-flavored dish: - Seabass with Yoshino vinegar, grilled eggplant, and three-bean salad The food was delicious and beautifully presented, but the alcohol service was a bit lacking. They served the beer with ice packs, which was a bit unusual. I asked for a second bottle, and they said they hadn't chilled another four-cup bottle, so they served it from a one-liter bottle instead.

This year, after staying in the spring, I stayed again after six months. In the inn's courtyard, there were pampas grass and green maple leaves. The furnishings in the lobby, hallway, and each room are all museum-quality. Spending time surrounded by such works of art is truly rare. The next morning after staying overnight, I enjoyed the famous inn's breakfast. You can choose between Japanese and Western breakfast, but I opted for Japanese. Before the meal, you can choose between orange juice or drinkable yogurt, both of which are delicious, so I chose both for an additional fee. One thing that impressed me this time was when I asked for coffee after the meal, they remembered my habit of using soy milk in my morning coffee from my previous stay. It may seem like a small thing, but it made me happy that they remembered. Throughout my stay, all the staff and attendants were able to provide detailed care, making it a comfortable experience. For the main breakfast dish, you can choose between hot tofu or fried tofu. That day, I chose fried tofu. You can also choose from about four types of grilled fish. I chose grilled mackerel. The mackerel dish came with a half-boiled egg, side dishes, pickles, and miso soup with clams. The breakfast at this famous inn is perfect.

I stayed at Tawaraya. It has been almost 7 years since my last visit in the summer of 2012. I had a very good impression back then, so I was looking forward to visiting again. Despite the long absence, I received a postcard from Tawaraya every year. This time, when I stayed, there was no guestbook to sign, but I received a handwritten thank-you postcard the day after I returned home from the attached facility "Yugei" where I bought souvenirs. The speed of their response was amazing. This time, I came to Kyoto from Yawata City where I did glamping, via the Meishin Expressway. I parked my car in front of Tawaraya and checked in at 3 pm, with check-out at 11 am. The car was taken to the garage of the building adjacent to "Yugei" which is a short walk away. Yugei has various small items created with the sense of the still active owner, Mr. Toshi Sato, who is over 80 years old. I purchased slippers, a small item holder, and a glasses case that I have been using since my last visit. Guests receive a 5% discount. There is also a cafe called "Salon de The" adjacent to Yugei, where you can enjoy Tawaraya's famous warabi mochi. Seasonal folding screens welcome you at the entrance of Tawaraya. The corridor's tsuboniwa garden changes with the seasons. You can freely enter the lounge and library where seasonal decorations are displayed and relax or pick up a book. The second-floor lounge "Ernest Study" is a room preserved as the study of Ernest Sato, the husband of the owner and a photographer and university professor. It feels like a well-curated art museum exhibition room, where you can enjoy coffee, pick up a book, and relax in comfortable high-quality chairs. Some of Ernest Sato's representative photographs and artworks are also displayed. This time, my room was on the second floor reached by a private staircase. It is located opposite the top-class room "Kyoseian" where I stayed last time, on the second floor of "Midori". However, the main view is of the garden on the opposite side as the view on that side is obscured by blinds. Despite the rooms being adjacent, each guest's privacy is maintained through clever design elements like plants and blinds that do not obstruct the view. The random layout of the rooms inside the building, described by architect Yoshifumi Nakamura as "like a badger's nest (comfortable)", may give you a sense of exploration as you walk around the inn. The room "Katsura" consists of a main room, bedroom, study, washroom, bathroom, and toilet. When you enter the room, the first thing that catches your eye is the greenery of the garden seen through the large glass window (a motorized screen is lowered at night). The Naguri edge crafted by artisans from chestnut wood feels good on bare feet. Seasonal hanging scrolls and alcove decorations change with the seasons. The hidden TV, complimentary refrigerator, and the hiba cypress bathtub filled with hot water are also notable features. The bath can only be filled from the faucet (you cannot heat the water), but the water was already at the perfect temperature at check-in time and stayed warm throughout the night. The welcome sweet warabi mochi is one of the best items at Tawaraya. The mochi contains black sugar and the kinako powder is not too sweet. The smooth and melting mochi with the balance of kinako powder has a refreshing texture that is exquisite. It is served in a bamboo tube. It rivals the deliciousness of the warabi mochi from Yoshikoh in Nagoya. The head chef, Shuko Kurokawa, is still doing well. I started with a fruit liqueur as an aperitif (delicious), followed by a beer from the refrigerator, and then Tawaraya's original cold sake. The menu ==========

Continuing from last year, I chose to stay here again this time. The entrance with splashing water. In the courtyard, a splendid cherry blossom is displayed. The caretaker said, "Today is the end of cherry blossoms, tomorrow it will be wisteria." They convey the seasons throughout. The greenery in the garden seen through the room is more vivid than when I visited in autumn, with doves playing, like a scene from a Japanese painting. The furnishings in the building and rooms are all museum-quality, never boring to look at. Since we dined out at night, it was breakfast time. I chose Japanese breakfast, with a choice of 4 types of fish. Fresh orange juice was served when I woke up. Then, *Yudofu with shiitake mushrooms beautifully cut in a wooden tub, plenty of greens, garnished delicately with green onions, bonito flakes, grated daikon with chili pepper, nori. Each item was meticulously prepared. *Half-cooked egg in Gyu Wafu-style *Simmered Nameko mushrooms *Ohitashi (boiled greens) *Pickles *Asari miso soup *Umeboshi *Dried baby sardines *Rice This time, they also offered fresh milk yogurt drink and fresh orange juice as choices, so I also requested the yogurt drink for an additional charge. The yogurt drink here is specially made in Nagano and is very delicious. This is highly recommended. After the meal, I had coffee. Exquisite hospitality. Spending time immersed in Japanese beauty. Truly, a renowned ryokan that Japan can be proud of.

Visited in early January. I stayed at Tawaraya Ryokan in Kyoto, one of the three most prestigious ryokans that I have always admired. This time, I stayed alone. The cost for one night was around 80,000 yen, which is not cheap for someone like me, so my expectations were naturally high. I arrived around 10 am on the first Shinkansen train. The exterior of the building was impressive, just like I had seen on TV and in books. I was already moved before even entering. I asked the front desk staff to hold my luggage before going sightseeing, and they kindly agreed, even lending me a nice umbrella because there was a light dusting of snow. Around 4 pm, I checked in again. I was shown to a room on the third floor with a bed. The building was old, but the water facilities were beautifully renovated, and the large glass windows were sparkling clean. The simple interior was very elegant, which I personally liked. Honestly, the room alone was perfect. I took a nap and soaked in the bathtub, spending a leisurely two hours. Then at 6 pm, the much-anticipated dinner time began. I chose to stay at Tawaraya mainly because of its reputation for food. I had seen in various media that Tawaraya's cuisine was considered exceptional compared to regular ryokan meals, and I wanted to experience this unique type of ryokan cuisine. The food was all meticulously served and explained by the staff (as expected from a high-end ryokan). The dishes were overall very lightly seasoned. While good for the body, as someone with a palate accustomed to artificial seasonings, I found it a bit lacking. The sashimi and the rare white miso soup were outstanding, but I didn't encounter any dishes that truly impressed me during this stay. Perhaps the delicious Japanese meal I had in Gion earlier that day raised my expectations too high. Tawaraya Ryokan excelled in room quality and hospitality, even towards a solo guest like me (although they did forget my amenity request for an hour). I feel like I may have set the bar too high for the food. Despite the distance and cost, I would like to return without any preconceptions and try their cuisine again. Thank you for the meal.

This is the top-ranked traditional Japanese inn among the three prestigious inns in Kyoto. The atmosphere exudes a sense of history, with impeccable hospitality and elegant room furnishings and decorations. As you enter, water is poured to wash your hands, and when you take off your shoes and step inside, you are greeted by a beautiful Japanese garden with colorful autumn leaves arranged elegantly. From your room, you can admire the well-maintained garden, and the hinoki cypress bath emits a pleasant fragrance. The inn is filled with the soothing traditions of old Japan. I opted to have breakfast here the next morning after dining outside the night before. You can choose between Japanese and Western breakfast options, and I chose the Japanese breakfast. I selected grilled fish, specifically salt-grilled gudgeon. In the morning, a drinkable yogurt and orange juice were brought to the room as a wake-up drink, which was meticulously selected and delicious. Shortly after, breakfast was served, consisting of: - Yudofu (tofu hot pot) with mushrooms and plenty of greens, accompanied by various condiments like green onions, bonito flakes, grated daikon radish with chili pepper, and nori seaweed. - Grilled gudgeon fish head - Soft-boiled egg - Kinpira-style carrots - Ohitashi (blanched greens) - Pickles - Clam miso soup - Pickled plum Each dish was carefully prepared, presenting a refined and authentic Japanese breakfast. I had made a special request regarding the coffee during breakfast the day before, and they executed it perfectly, even accommodating my unusual request with great attention to timing and quantity. This is the hospitality that Japan is renowned for. The staff members were all well-trained and provided a wonderful stay.

We planned a luxurious trip to Kyoto with our family and decided to stay at Tawaraya, a traditional Japanese inn. The atmosphere and decor were truly amazing. We stayed in a room on the first floor with a view of the garden, and it felt like we were in a novel. The staff who welcomed us were polite, but the attitude of the attendant who served us was a bit condescending. Despite this, we enjoyed the tea and sweets provided, along with the dessert we brought from Ujien. We also brought Champagne and a good white wine to celebrate our special occasion, but the service was lacking - the Champagne was not opened, and the cloth for the wine was dirty. However, after expressing our concerns, the staff quickly changed, and the new attendant provided excellent service, making our dinner and breakfast enjoyable. Overall, it was a valuable experience to stay in such a beautiful room and immerse ourselves in the Kyoto culture.

The inn's dinner is great with sashimi, hamo (pike conger) dish, and a delicious ayu (sweetfish) presentation. The grilled ayu wrapped in bamboo leaves has a smoky flavor that is a specialty in Kansai. For breakfast, the broiled hatamata (flatfish) and salmon are delicious, but the rice is a bit lacking. The hot pot with tofu is satisfying. The room attendant with the room is friendly and creates a nice atmosphere.

First course: Grilled conger eel rice cracker, mochi gluten hand-washing, Hakata lotus root, boiled ginkgo nuts, chestnut tea towel, susuki buckwheat noodles, red sweet potato rice cracker, small tea bowl with flounder feathers and double-steamed plum fragrance. Second course: Edamame side dish, sea bream pine bark sashimi, grilled fish eye, eel tofu in cloudy broth, grilled green onion, fragrant green onion, grilled fish with mixed mountain pepper, grilled conger eel, condiments with ponzu sauce, grilled vegetables, Kamo eggplant, shiitake mushrooms, small taro, pumpkin, edamame, yuzu miso. Third course: Steamed winter melon with silver bean paste sauce, conger eel, shrimp, lily bulbs, shimeji mushrooms, ginkgo nuts, trefoil, bamboo onion. Main dish: Beltfish with vinegar miso, yuba, young watercress, myoga. Soup: Clear soup with grape sweet stew.

While paying respect to the living national treasure Nakamura Seiji, I thoroughly enjoyed the classic dish of yudofu!