When it comes to early summer in Kyoto, among the various seasonal colors, ayu (sweetfish) stands out, and when it comes to ayu, there is a special place called "Miyamaso" that personally I believe nothing can surpass in terms of the experience it offers. This time, after several years, I visited during lunch and eagerly awaited to indulge in the ayu feast. Despite being featured in the media and gaining popularity, Miyamaso remains secluded deep in the mountains, like a hidden paradise. From the scenery to the atmosphere, and the elegant manners of the staff, everything is refreshing. Starting with ayu namero, which was a pleasant surprise, and moving on to the smoked and savory salt-grilled ayu, a unique masterpiece that captures the essence of the place. The flavor even hints at the taste of watermelon. The profound richness of the fish, which is evident in what it feeds on, sharpens all your senses. The meal ends with ayu cooked in a clay pot with rice, and I couldn't resist having multiple servings, feeling only a sense of ecstasy and satisfaction, without any guilt of overeating. Words fall short to express the praise... This place is worth the time, money, and effort it takes to reach, and it's a place you should visit at least once in your lifetime. If possible, I would like to visit every season... Next time, I am tempted to spend a leisurely night in the winter snow, as they only accommodate three groups per day.

At Miyamaso, a dining ryokan, I had a surprising dish of carp sashimi that was completely free of any muddy taste. The focus was on ayu fish during this season, which left me very satisfied. I dined in a separate building from where I stayed, and the stunning views and the indoor dessert of mugwort mochi made for a relaxing experience. The mugwort flavor in the mochi was so rich, I had never tasted anything like it before! The hostess was also very beautiful.

[Menu] The 20,000 yen course included dishes such as abekoucha, takenoko, koi, hassun, wild boar, spring cabbage, fiddlehead ferns, steamed sushi, thin beans, guji, sesame tofu, sweetfish mochi, and a meal with clear soup. Dessert was yomogi mochi and matcha. [Review] Each dish skillfully incorporated the unique bitterness and aroma of mountain vegetables, resulting in a one-of-a-kind flavor experience.

Miyamaso (Wild Grass Flavored An) [Kyoto Prefecture, Kurama, Hanase] Get drunk on the best hospitality in Japan. Recommended kaiseki cuisine in Kyoto for a date! If you want to go with someone special, try this wild grass cuisine! [Lunch] The appearance of Miyamaso and the demeanor of the proprietress. Both are enveloped in a dignified air and kindness. The distinction between "care" and "concern" is very difficult, but while inside the room at Miyamaso, gazing at the nature of Hanase, our own time is precious, and we also want to talk to the proprietress and the waitstaff. This sense of distance is what hospitality is all about. Wild Grass Flavored An, no matter how many times you come, the food is unbelievably delicious. And the traditional tea house-style building and the natural beauty of Hanase are incredibly calming. And then there's the hospitality of the proprietress. I have never encountered a place better than this. For more details, click here ↓ A restaurant to go with someone special https://www.youtube.com/@taisetsunahito

Located about 80-90 minutes by car from Kyoto Station, Miyamaso is a popular Japanese restaurant. It is situated past a narrow snowy mountain, making it a challenging but sought-after dining destination. Not only was it selected as one of the top 100 Japanese restaurants in the west in 2021, but it has also been awarded the Silver and Bronze ratings on Tabelog for six consecutive years since 2017. Despite being in a higher price range, the restaurant offers extremely attentive service and spacious private tatami rooms where guests can relax comfortably. During my visit, I opted for the lunch omakase course, which was surprisingly reasonably priced at just under 20,000 yen. The menu featured dishes using game meat and river fish, unique to a restaurant nestled in the mountains. Each dish showcased the natural flavors of the ingredients, with standouts being the carp scale tempura without any fishy smell and the dish of boar cheek meat, taro, and mushrooms in a savory sauce. Not only were the dishes delicious, but they also had a visually striking presentation. Miyamaso offers a dining experience that is distinct from traditional Japanese restaurants in the city, making it a must-visit for food enthusiasts. Thank you for the wonderful meal!

Michelin Guide Kyoto-Osaka 2022 Two-star listing Michelin Guide Kyoto-Osaka 2021 Two-star listing Michelin Guide Kyoto-Osaka 2020 Two-star listing Michelin Guide Kyoto-Osaka 2019 Two-star listing Michelin Guide Kyoto-Osaka 2018 Two-star listing Michelin Guide Kyoto-Osaka 2017 Two-star listing Michelin Guide Kyoto-Osaka 2016 Two-star listing Michelin Guide Kansai 2015 Two-star listing Michelin Guide Kansai 2014 Two-star listing Michelin Guide Kyoto-Osaka-Kobe-Nara 2013 Two-star listing Michelin Guide Kyoto-Osaka-Kobe-Nara 2012 Two-star listing Michelin Guide Kyoto-Osaka-Kobe 2011 Two-star listing Michelin Guide Kyoto-Osaka 2010 One-star listing September 19, 2022 (Monday) Dishes received: - Akabēcha (red rice tea) as an aperitif - Hors d'oeuvre: Jellied sudachi citrus on a bed of susuki grass - Charcoal-grilled rice stalk with oil - Miso-marinated egg yolk of local chicken - Konjac with chestnut mochi and bursting rice stalk - Tempura of icefish cooked with sansho pepper - Grilled ginkgo nut with chestnut paste - Tofu topped with white miso and amazake (sweet sake) on kudzu starch - Carp sashimi with water pepper and carp skin garnish - Pressed sushi of sweetfish with seasoned egg and shiitake mushroom salad - Nabe (hot pot) of matsutake mushroom (from Shinshu) and pheasant (from Kyoto Tanba) - Grilled marinated sweetfish (from Kamigawa River) with eggplant and Kigoshō pepper - Unagi (eel) paste made from eel bones - Black edamame (from Tanba) served with rice - Rice with pickles - Watermelon dessert with pear granita and fig - Grilled mochi with dried sansho pepper - Matcha and Perrier

Michelin Guide Kyoto-Osaka 2022 two-star listing Michelin Guide Kyoto-Osaka 2021 two-star listing Michelin Guide Kyoto-Osaka 2020 two-star listing Michelin Guide Kyoto-Osaka 2019 two-star listing Michelin Guide Kyoto-Osaka 2018 two-star listing Michelin Guide Kyoto-Osaka 2017 two-star listing Michelin Guide Kyoto-Osaka 2016 two-star listing Michelin Guide Kansai 2015 two-star listing Michelin Guide Kansai 2014 two-star listing Michelin Guide Kyoto-Osaka-Kobe-Nara 2013 two-star listing Michelin Guide Kyoto-Osaka-Kobe-Nara 2012 two-star listing Michelin Guide Kyoto-Osaka-Kobe 2011 two-star listing Michelin Guide Kyoto-Osaka 2010 one-star listing Tabelog Award 2022 Silver Tabelog Award 2021 Bronze Tabelog Award 2020 Bronze Tabelog Award 2019 Silver Tabelog Award 2018 Silver Tabelog Award 2017 Silver Michelin Guide Top 100 Japanese Cuisine Restaurants in the West 2022 selected Appetizer: Abalone with sake, eight kinds of appetizers, Susuki jelly, Charcoal-grilled rice, Miso-marinated egg yolk of local chicken, Kuzu mochi with chestnut, Exploding part of rice plant, Deep-fried silver shrimp with Sansho pepper, Grilled chestnut, White miso and sweet sake tofu with kudzu, Water chestnut with red pepper, Carp sashimi with myoga flower and chopped carp skin, Chrysanthemum agar, Ayu pressed sushi with grated egg and sansho, Shiitake mushroom and chrysanthemum salad, Matsutake mushroom (from Shinshu) and pheasant (from Kyoto Tanba) hot pot, Grilled marinated ayu fish (from Kamigawa), Eggplant with Manjusaka pepper, Eel paste made from eel bones, Black edamame (from Tanba), Rice water fruit, Pear granita and fig, Dried sansho pepper, Grilled rice cake, Matcha tea.

On September 10th, I went to Miyamaso, a hidden gem in Hanase, about an hour's drive from Kyoto, for lunch with three classmates and one junior. We arrived around 11 am and planned to visit Mine-ji Temple (the model for Kiyomizu-dera in Kyoto) right behind Miyamaso before our meal at 12 pm. However, the temple was closed, so we walked about 30 minutes to see the three sacred cedar trees at Mine-ji Temple, which is known for having the tallest tree in Japan at about 62.5 meters. Despite getting bitten by mosquitoes, the aura of the 1000-year-old cedars was breathtaking. As for the food, we enjoyed dishes made with locally sourced fish, mountain vegetables, and mushrooms. I can't recall the details, but we toasted with chrysanthemum sake in honor of the Choyo no Sekku on September 9th. The meal included a variety of dishes like ginkgo nuts, chestnut rice cakes, sweetened river fish, carp sashimi, clear soup with white miso, sweetfish sushi, pheasant and matsutake mushroom hot pot, grilled salted sweetfish, eggplant with eel, edamame rice, melon sorbet, steamed bun, and matcha tea. We also had beer and Urakasumi sake. With our junior driving, the three of us enjoyed the meal and drinks, totaling around 83,000 yen. Dining amidst beautiful greenery and the sound of the river was a wonderful memory.

I went to Miyamaso at the invitation of a friend. It's a restaurant I've wanted to visit for over 10 years. Originally built in 1895 as a lodging for the Daibizan "Hojoteiji" in the depths of Mt. Kurama in Kyoto. The inn, which stands quietly in the narrow and deep mountains far from the world, welcomes only four groups per day. Please enjoy the beautiful dishes incorporating seasonal flowers and vegetables picked on the day and fresh fish. It took about an hour by car from a hotel near Kyoto Station. Past Nijo Castle, we entered a mountain road, passing familiar places like Kibune Shrine, and headed to our destination. The destination is about an hour's drive from Kyoto Station. Indeed, looking at the map, it is located in the extreme north. Upon arriving at the parking lot, we were guided to park the car and entered the building. It certainly has the atmosphere of a lodging temple. We took off our shoes at the entrance, and were guided by a woman in a kimono to a private room at the back. The whole building exudes a solemn atmosphere as if it were a tea ceremony room. As we sat down, the woman in kimono who showed us in greeted us politely. She then served us a cup of Mokuto-cha (dried leaf tea), made from leaves picked by the owner from the mountains. After a while, we were served sesame tofu. The sashimi was mountain trout, with the skin fried. The eight-course meal included mountain vegetables picked near the river in front of us. The eel, aged sushi, and mountain trout were all caught in the river right in front of us. Everything on the menu was picked from the mountains around Miyamaso, truly embodying the concept of "picking and cooking" dishes. At first, I felt somewhat unsatisfied, but as I experienced the depth of the flavors, I felt as if I was returning to nature. Since it was originally a lodging temple, the accommodation starts from 55,000 yen per person (excluding tax and service charge, including dinner and breakfast). Lunch is only the meal, and in the evening, the four groups dine on the same dishes and can stay overnight. It's quite far, but it's a choice for life.

There are probably many more luxurious and expensive accommodations than here, but there is likely no place more beautiful than here. In our limited experience, we can confidently say that if there are any places that can rival this one, we would love to hear about them. The breathtaking views of the Cape of Storms and the incredibly powdery snow have left us feeling refreshed like no other place has. While the baths are communal and there are no modern facilities except for the toilets, staying here felt surprisingly comfortable. Enjoying tea in the room, as our daily struggles in the world of scrap building faded into the distance, the exquisite grass-picked dishes came one after another. The overwhelmingly lively dishes, seemingly delicate and light in flavor, actually flooded our taste buds with intense flavors that made other high-end restaurants' premium ingredients seem insignificant. Remembering the central dogma that even the smallest beings have nearly the same number of DNA, we embraced the overflow of life force and will continue to strive in the world below until we return here again.

Miyamaso in Kyoto. It's great for staying overnight or just visiting for lunch. Enjoy the mountain delicacies in this hidden gem. This time, I savored the almost ending sweetfish, three of them! Grilled eel with salt and sauce, a delightful treat. The white miso soup was the perfect balance of sweetness and umami. The carp sashimi had the usual satisfying crunch. The vegetables were fresh and vibrant, giving energy to the eater. The lineup of dishes awakens the Japanese DNA within me! Equally impressive was the young proprietress's hospitality! Her demeanor and attentiveness were truly exceptional! I must visit again! Thank you for the wonderful meal!

I always get my way at Miyamaso. Last year, I was so impressed by the shiso juice by Chizuru Ohara that I requested it after taking a bath, and she actually sent me 9 bottles to my home! I don't know how to thank her... Anyway, I'll repay her by staying at this inn as much as possible. Miyamaso, which staunchly upholds tradition, has been gradually changing its cuisine in recent years. For example, they have started adding seafood from Wakasa Bay to their dishes among the wild herbs. This time, it was in the form of a soup with blowfish. I'm not in a position to criticize the way this restaurant operates, so I just relax and let the young proprietress pour me drinks until my head is empty and I enter a state of nirvana. I eagerly look forward to making my next reservation, but every year during the autumn foliage season, all the weekdays are already fully booked ( ´Д`). So I'll have to wait until December when the game meat season begins...

Today's lunch was at this restaurant. This restaurant is a Silver Award winner of The Tabelog Award 2022. While reservations for staying are fully booked for the rest of the year, lunch reservations might not be as difficult. I made a reservation by phone two months ago. It takes about an hour and a half by taxi from Kyoto Station. The round trip fare is less than 20,000 yen. I booked MK Taxi in advance for both the journey there and back. In Kyoto, MK Taxi is a good deal. This time, there were four of us. Established in 1895, Miyamasou started as a lodging for the Mitei-ji temple in Hanase, Kyoto, and has been serving "wild grass cuisine" since the time of the third generation, Yoshitsugu Nakahigashi. The rooms are private and have a very beautiful view. The meals are course meals, priced at 15,000 yen, 20,000 yen, and 25,000 yen. This time, we opted for the 15,000 yen course. The drink was a local sake from Tango Peninsula, Yasaki Tsuru from Takeno Sake Brewery Co., Ltd. The meal included various dishes such as pork, corn tofu, carp sashimi, and more. We enjoyed the wonderful food while admiring the beautiful view. The total cost was 19,745 yen. Thank you for the meal.