I visited Yotomiya Nishitomiya in Kyoto. This inn has been awarded Michelin stars for 13 consecutive years, making it the only inn in Kyoto's downtown area to achieve this. This time, I visited for breakfast after waking up early from Nagoya. It costs 5000 yen per person, but it was truly wonderful. The food was delicious, the portion size was decent, and there was no feeling of being overly full. They have spacious private rooms available, and the service was excellent and fast. I would like to stay overnight next time, although it may not be cheap. #YotomiyaNishitomiya #Nishitomiya #Michelin #LeRelaisChateaux #inn #Kyoto #KyotoGourmet #KyotoBreakfast #KyotoSightseeing #breakfast

We stayed here to celebrate and had dinner and breakfast. The owner was very friendly and the food and drinks were delicious and enjoyable. The dishes were cute and elegant. The room we stayed in had floor heating, making it very comfortable.

We enjoyed our stay, dinner, and breakfast. The uni from Ura Yura was served on a board, still rich in flavor before the summer peak, balanced with caviar and jelly. We started with a luxurious magnum champagne from André Clouet. The fugu was from Awaji Island, served as sashimi, in batter, and the white flesh was prepared like a soup in a tea cup. A dish combining Kenzaki squid and homemade creamy karasumi, a creative and new approach. The plates, including those for mountain vegetable salad, were unique and special, like the clear soup bowl. The rice dish featured plenty of firefly squid. We appreciated the change from beef to fried abalone. The domestic white asparagus was delicious. The "Dansetsu" strawberries were surprisingly sweet! Although there are no photos, the breakfast dishes were refreshing, and the meticulously rolled dashimaki tamago is a must-try.

At the counter of Tomikojiya, they served me high-quality pork that I like. They also had various luxury ingredients and brand wines. I also got some food recommendations from the owner who enjoys eating in the Hokuriku region. The squid and the final rice dish were delicious, but I forgot to take a picture.

This time, they fulfilled my request again (≧∀≦) The menu included cooked horsehair crab, twisted pasta, simmered pork, bottarga beef, squid with white rice, and a selection of unique wines and Japanese sake. They even had a collaboration between Chivas and Manjyuin (lol) I will visit again in March (//∇//)

The high-end inn Yotomoya at the counter-style restaurant is now open. Tonight, I had the rare Saddleback pork from Fukudome Komaki Farm as the main dish, tailored to my love for pork. Everything was delicious, but the low-temperature cooked pork bowl was the best! It's even better than the top grade in Obihiro. And the dessert, the perfectly ripened Pione grapes, had an amazing depth of flavor! It was a wonderful dinner.

Le Reer Chateau luxury inn Yotoan opened a counter kaiseki restaurant, and since I knew the owner Mr. Nishida, I was invited to visit for the first time. The ingredients were quite elaborate, and the 1.1kg Lake Biwa natural eel was delicious. The owner's selection of wine and sake is also excellent. Only two servings of Kyoto beef topped with truffles, but still delicious (laughs). I will visit again in September.

This restaurant in Sanjo, Kyoto, had a traditional Kyoto vibe. The kaiseki cuisine served in the atmosphere of an old folk house was very satisfying. The inn attached to the restaurant was perfect for my husband who loves wine and the landlady who enjoys drinking it. Gomenyasu.

On the final day, I didn't have time for lunch so I decided to have breakfast instead. There are quite a few places in Kyoto that serve breakfast. I wanted to try this place near the coffee stand I always go to. I stayed at a nearby hotel and made a reservation in advance to visit this place! The breakfast costs ¥4000 (excluding tax) if you choose to have it. The room had a lovely wine cellar. The rice cooked in a kettle and the Kyoto-style side dishes were all delicious! The grilled fish was nodoguro. The rolled omelette was hot and juicy. After the meal, they served tea and fruits. They have been awarded one Michelin star for 12 consecutive years and are a member of Relais & Châteaux. Before leaving, they showed me their newly opened counter dining area. It's a teppanyaki and charcoal-grilled kaiseki place. It would have been bustling with tourists if not for the pandemic. The couple who runs the place were very friendly and cheerful. I hope they start offering breakfast options on food delivery services like Eatigo as well.

I visited the restaurant while staying overnight. The room was great, but what stood out was the kaiseki cuisine for guests staying at the inn. The inn caters to people from all over the world, providing impeccable service and showing a deep understanding of culture. In a time where many high-end restaurants simply serve top-quality ingredients without much creativity, I was impressed by the innovative ways in which they presented their delicious dishes. They offer a wide selection of wines from around the world, making it a great choice for wine lovers. I felt that they were not just following tradition, but were actively trying to move forward in their approach to everything from the dishes to the decor. The combination of yuzu, caviar, and freshly made soba noodles left a lasting impression. I enjoyed every dish and left wanting to come back for another delightful meal the next night.

The restaurant Nishitomiya, which I was brought to by an acquaintance who is a company president, was a place I had been wanting to visit for a while. I was a bit more excited than usual when I visited. The taste was undeniably excellent, and everything from the private room interior to the dishes was wonderful. I enjoyed a memorable lunch. The pairing with the course selected by the owner, including sparkling wine, sake, white wine, and red wine, all matched the dishes perfectly. Despite it being a lunch visit, I received top-notch service that made me not realize I had been there for 2 and a half hours. I am definitely planning to visit for dinner next time.

It was difficult to get a reservation, so I couldn't really take a break and relax, but when I happened to go to Kansai, I was able to stay in Kyoto for an extra night due to a series of fortunate events. When I called in the morning, there was one room available, so I stayed and took the opportunity to rest. The host's introduction of the inn and the food was just right, not too overwhelming, providing the level of knowledge I wanted. As for the food, I had a traditional Japanese course meal (kaiseki) and each dish was delicious. I can't write more about the food here. In terms of service, the host thoughtfully selected a wine (seemingly not a large selection) that paired well with the meal, allowing me to enjoy a very comfortable dining experience. Of course, the room had futons and a small tatami space with a bath, providing a place where I could sleep peacefully. It was a place where I could truly recover my energy. Some might say it's a luxury considering my income, but I believe that paying this amount of money to enjoy such wonderful hospitality is not a waste. I think it's the right way to spend money.

A few months ago, my wife unexpectedly suggested going to Kyoto, so I took a chance and called Yadoan Nishitomiya to see if they had availability for May 4th (and to my surprise, they did, even in the room with my daughter's favorite brazier). We were greeted with fu-manju, and the service felt relaxed and friendly, almost like visiting a friend's house. The dinner included various dishes such as sushi with bamboo leaf, lotus root dumplings, asparagus soup, octopus and shrimp dishes, sashimi, fried new potatoes, grilled ayu fish, eel hot pot, beef and sansho pepper rice, white miso soup, and matcha mousse. The breakfast consisted of 6 types of side dishes, grilled fish, rolled omelette, simmered fish cakes, pickles, rice, miso soup, yogurt, and coffee or tea. The meal was delicious, and we ended up eating too much. The review from September 2012 was also mentioned, with details of the room, bath, and dinner menu provided.

There seems to be only 9 rooms in this inn. JTB offers a plan with a Japanese-style room of 8 tatami mats + a next room of 4 tatami mats + a step-in of 3 tatami mats for 47,520 yen. Upon entering, sheep and wild boars welcome you, and the stone pavement leading to the next door is like a study? (feels like a living room + library in a regular household) where you are greeted with chilled black sugar? delicious steamed wheat gluten bun and tea for check-in. The room is named Hatsune (even changed to Miku automatically) and the key to the room is like an ema from Fushimi Inari. The room has soft cushions (photo shows them being sat on and indented). In the courtyard of the room, there are cute animals, and there is also a sheep character on the alcove decoration for New Year. This inn really makes you feel cozy with the welcoming grandma and her son who seems to be a neighbor. There is also a study with a table lamp that I'm happy about, and I bought some manga. The room service includes a pot of famous water, and there is also a cooler box in the bath with a surprise service of beer and oolong tea. The large communal bath has a Dior foundation, and for some reason, there are also perfumes like Guerlain and Van Cleef & Arpels. Having Listerine in this season is really appreciated, as I was struggling with the flu even though I got vaccinated this New Year. There are 3 types of soap from The Body Shop. The New Year-themed dishes are served, and there is an amazing wine cellar with a huge wine list. The dishes are arranged in bamboo tubes with ice, resembling New Year's osechi dishes. The hot soup with grated golden carrots and fried mochi is a delight this season. The Hermes tableware is impressive! The sashimi with ponzu or soy sauce jelly already drizzled on top is served in a bowl with an owl lid, symbolizing good fortune, with red and white Mizuhiki cords. The steamed egg custard with crab is ordinary, but the silver bean paste on top is delightful. The white fish milt has a firm texture on the outside and a soft center, accompanied by lotus root chips. The charcoal-warmed beef shin meat is so tender that it can be cut with chopsticks. The glassware is from Baccarat. The yuzu hot pot is thick and flavorful, with tender yuzu handball wheat gluten, grilled guji fish, watercress, and flower-cut carrots. The assortment of favorite foods is also delightful. However, I ended up feeling stuffed. The sea urchin rice, white miso soup (with baby cabbage), and pickles are served. Sea urchin rice is surprisingly delicious, and I realized that I didn't quite get the appeal of sea urchin until now when it's grilled and served with sake or with rice. The white miso soup has a gentle sweetness reminiscent of sweet sake. The black bean mousse with chestnut compote and gold leaf adds a festive touch. For breakfast, there are various side dishes like a big flying dragon head, grilled fish, rolled omelette, and yogurt. Coffee, tea, or juice is served after the meal.

Tonight I stayed at "Yotane Nishitomiya," a ryokan with only 9 rooms designed in the style of a Kyoto machiya. Despite being located near the bustling area of Nishiki Market in Kyoto, I was surprised by the tranquility of this place. The lively welcome from the female proprietresses was a stark contrast to this peaceful atmosphere. Now, onto the eagerly anticipated dinner. It was a kaiseki course, and each dish was a masterpiece unlike anything I had tasted before. The seasonal touch with bamboo shoots and cherry blossoms, the innovative incorporation of Italian style, and the presentation reminiscent of a birthday cake for my father-in-law's birthday celebration. The exquisite tableware and beautiful plating further enhanced the flavors. The soybeans in particular left a lasting impression - I had never tasted such sweet and tenderly cooked soybeans before. The excitement continued until the last dessert. Despite feeling pleasantly full, I did not reach a point where I couldn't eat anymore. I am grateful for the opportunity to enjoy such a high-quality meal that is not easily accessible. Thank you for the feast.