"Kyoto Sui Ran" located in Kyoto, within the Sui Ran Luxury Collection Hotel. It has been ranked as the top hotel in Japan for two consecutive years!! I stayed here (*´꒳`*) and decided to have dinner at the hotel. The view of the garden from inside the restaurant is so lovely. It really enhances the Kyoto experience. The cuisine is a fusion of French and Japanese. Every dish is incredibly delicious!! I was excited to see what would come next. The meat was tender and satisfying even in small portions. The wine selection was also perfect with only delicious options available. For me, the quality of the wine at a restaurant is very important!! A luxurious and absolutely wonderful hotel ❤︎ I highly recommend it to anyone visiting Arashiyama!

Last year, when I arrived at the restaurant and called, it was already full (due to the Go To Travel campaign), so this year I made a reservation in advance and visited for a solo lunch to get my revenge. Since there was only a bento box available for online reservation, I came with the intention of enjoying the atmosphere without expecting much from the food, but it was very delicious, and not only did I get a bento box, but also three other dishes. Despite the state of emergency being lifted, I was the only customer, and I was deeply impressed by the very polite service I received! The Atago course for 6,000 yen (with one drink including alcohol) included: Amuse-bouche: Satsuma imo (sweet potato) puree with sesame tofu, which was rich and flavorful. Appetizer: Grilled scallops with sea urchin and olive oil served on a spoon with salt, a type of dish I really enjoy. Hot dish: Taro, kabocha squash, and octopus with white miso beurre blanc sauce, which took on a Western flavor when the sauce was added. Grilled dish: Chicken confit with foie gras, the tender chicken complemented by the foie gras, and the thick grilled salmon was exceptional! Tempura: Shrimp minced and deep-fried in egg yolk and salt, more like a fry than tempura, but served piping hot in a separate dish. It was large and seemed even better than at a high-class Western restaurant! Rice dish: White rice with yukari (dried plum flakes) and red miso, accompanied by a small hotel original curry that was spicy and complex, satisfying curry lovers. Dessert: Special daifuku and matcha kuzu mochi made by a famous local store, but the hotel-made version seemed more delicious, with the anko (sweet red bean paste) in the daifuku being too firm. When I saw the photos, I thought there would be terrace seating at the restaurant with a view of the Togetsukyo Bridge, but the view from the restaurant was of a courtyard, and the view of the Katsura River was from the cafe "Hassui." When I inquired about cafe seating, they kindly offered to bring the dessert to the cafe. This service may be possible because they had available seating, but it was truly moving. I learned that the restaurant used to be a separate residence of a prominent figure from the Meiji era, but is now operated as a Marriott hotel. Both the exterior and interior of the restaurant and cafe are wonderful, so I highly recommend it. I had been curious about having lunch with a bento box, but due to COVID-19 measures, they mentioned that they would return to serving course meals once the pandemic subsides!

This is the dinner on the first day of my trip to Kyoto. I had it at the restaurant in Hotel Suiran where I stayed. To be honest, I had some dissatisfaction with the hotel staff, but I will refrain from mentioning it as it may be off-topic. The restaurant was reserved at the same time as the accommodation booking, and it was only about 50% full, so booking the day before should be fine. Booking a course on the day itself may be challenging in terms of ingredients. The menu is a style similar to recent innovative French menus. There is also an à la carte menu, but I opted for the course reservation. It will likely cost over 30,000 yen including tax. I also ordered the wine pairing with 5 glasses, which costs around 12,000 yen excluding tax. In total, it was over 40,000 yen. If you are an elite member of the BONVOY by Marriott, like Titanium or Platinum, you can get a 20% discount. In conclusion, the food was somewhat disappointing. Some dishes were good, while others were not. The wine pairing was commendable, but with this many courses and only 5 types of wine (although I got one extra), it was challenging. The sommelier must have put a lot of thought into it with various restrictions, but with this many courses, there can be mismatches. I would prefer around 8-9 different wines, even if they are smaller servings per glass. Well, considering the location, atmosphere, and building costs, it's understandable, but for over 40,000 yen, I expected a bit more effort. The waitstaff in the dining hall were generally efficient and friendly, but some of them were not attentive, not making eye contact and not noticing when I raised my hand, so I had to speak up. Going to a French restaurant and saying "excuse me" too many times is not ideal. The service was speedy, but the next dish came out quickly, leaving no time to savor the moment and making me feel rushed. However, this is a matter of personal preference. Now, my impressions of each dish in order... 1st dish: Fig, Monaka, Foie Gras. A dish with fig and foie gras pâté sandwiched between Monaka. The sauce was not very memorable, and the flavors of fig and foie gras were prominent. The champagne for pairing was poured generously, and it was good. 2nd dish: Sea urchin, chestnut, seaweed. Uni on top of espuma. The flavors were subtle, and the foam didn't contribute much. The sea urchin was mild, and the overall balance was understated. 3rd dish: Conger eel, matsutake mushroom, ginkgo nut. Steamed in a pot. This was the least impressive dish. It felt more like a traditional Japanese dish rather than French. Some additional twist would have been appreciated for innovation. 4th dish: Today's sashimi. I think it was sea bream, seared. Served with olive oil and herbs, it was delicious. The olive oil complemented the mild sea bream well. The second pairing was a Kyoto sake, slightly sweet and fruity, perfect with sashimi. 5th dish: Duck, potato, orange. Duck with orange sauce on the top plate, and potato shingyo on the bottom. Served separately, it was tasty, but the significance of this dish was unclear. The duck was rich, followed by a light broth for the potato, making it hard to discern the flavors. The third glass was a New Zealand Pinot Noir, which paired well with the duck. It's unclear if it was meant for both the sake and the wine, or if it didn't match the potato.

Elegant service and a beautiful garden view. Enjoying lunch with exquisite dishes was a heartwarming moment. The delicate skills of the chef shine through in the dishes, which make the most of seasonal ingredients. Despite the reasonable lunch price, the high-quality taste is appealing.

I used it for lunch, and the atmosphere was very nice. However, the customer service was not great and didn't match the price. The taste was delicious, but for the price, it was just average. The shrimp fry was very tasty, but the meat was not so good. Overall, the service was poor, they should at least see customers off properly.

First of all, the Dom Perignon was luxurious and quite expensive, but all of it was delicious. The last meat dish was also very tender and had a good portion size. Looking at the photos, you can see they are all delicious dishes. Thank you for the feast. The private room in the back was spacious and easy to use.

On the first day of my trip to Arashiyama, Kyoto, I stayed at the Suiran Luxury Hotel Kyoto. The Japanese cuisine with a touch of French influence was delightful. The first course of "Corn, Truffle, Wagyu" had a strong French flavor and was delicious. The "Today's Sashimi" without soy sauce but with olive oil was innovative and tasty. The visual presentation of the "AyuxAyu" dish was beautiful and delicious. The palate cleanser before the main course, "Peach, Champagne, Tapioca," was thoughtful and tasty. The main course of "Wagyu, Chili Pepper, Miso" featuring Omi beef and Kyoto vegetables was incredibly delicious. The finale of "Conger Eel, Dragon's Eye, Rice Bowl, Pickles" was enjoyed as tea rice. Thank you for the wonderful meal.

On the first night, dinner was here... In addition to the course fee, I opted for the "Premium 3 Pairing" for 17,000 yen. The wines were "Mersault Premier Cru Charmes," "Chateau Chasse-Spleen," and "Dom Perignon." The food was delicious, starting with "Corn + Truffle" and "Caviar + Okra." The soup with conger eel and hairy crab had a great broth. The sashimi was normal, but the grilled sweetfish was cooked perfectly. I particularly enjoyed the bitterness of the innards. The dish with chicken wings, squid, and zucchini was also very tasty. I was surprised by the chicken wings. The abalone, squid ink, and cold noodles were quite daring. After that, we had wagyu beef, conger eel soup, rice, and dessert. It was a delightful experience.

The restaurant at the Suiran Luxury Collection Hotel. I used it during my stay. It combines traditional Japanese kaiseki cuisine with French cuisine. It doesn't lean towards either side, but rather beautifully balances the Japanese and Western elements. I was able to enjoy a luxurious and extraordinary experience typical of a high-end hotel.

I stayed at Suiran with the purpose of staying in a room with an open-air bath. I decided to have dinner here as well. The atmosphere was truly charming, and the garden was lovely. After getting a bit tipsy with the Champagne free-flow at Yatsuhashi, I opted for a non-alcoholic drink here and the yuzu soda was surprisingly delicious. As for the food, the fusion of French and Japanese cuisine was interesting, but there were moments when it seemed like Chinese dim sum was served, which was a bit confusing. The course menu may vary each time, so it might have been just a timing thing. The meat dish was a fried dish with marbled wagyu beef coated in squid ink batter... it was a bit overwhelming and I personally would have preferred it simply grilled. They incorporated various creative elements like a tablet under the plate, which was intriguing. Overall, the food was delicious, but I would consider the course menu before deciding to come back. The open-air bath in the room I stayed in was absolutely satisfying. By the way, the hairdryer in the room was a Le Pro Nano and the borrowed hair iron was a Burohn.

I stayed at Sui Ran for 2 nights and dined a la carte both days. Despite being in the middle of the pandemic, the selection seemed limited but I was very satisfied. I felt that the staff's customer service and service were excellent. The prices are on the higher side, but each item on the a la carte menu is quite substantial, so it can be shared with family.

This is a restaurant located inside the Suiran Luxury Collection Hotel in Arashiyama. The building was originally built over 100 years ago as a villa for Kawasaki Shozo and was known as the Arashiyama Palace. The head chef trained for 10 years at a three-star restaurant in France before returning to Japan to showcase his skills as the head chef here. The restaurant overlooks the Katsura River with Togetsukyo Bridge in the foreground, making it a beautiful spot to enjoy the fusion of French and Japanese cuisine. The courses included dishes like foie gras marinated in Nara sake lees, sea bream carpaccio, and wagyu beef miso yuba-yaki with truffle. The presentation was stunning, and even though I'm not a foodie, I enjoyed the experience.

I made a last-minute reservation for lunch and ordered the pan-seared sea bream, which was the only option available. The setting was elegant with a Japanese touch, overlooking a stone garden. However, it seemed like there were not enough staff members, and the service was lacking. The food was delicious, especially the bread assortment and butter. The pan-seared sea bream with champagne sauce was sophisticated and tasty. The yuzu-flavored vinegar soda was refreshing and had a nice fruity aroma. Overall, I feel that the quality, including service, should be higher considering the high-end reputation of the restaurant. I would have liked to try the set lunch as well.

In 2015, the former villa of the founder of Kawasaki Heavy Industries was transformed into a hotel by Starwood, becoming a popular destination. Currently facing tough competition in Kyoto, it was easy to make a reservation at this hotel. The rooms do not have floor heating, so it might be cold in winter, but you can warm up in the hot springs. Meals were limited to only 3 groups for dinner and around 4 groups for breakfast. The food was delicious, combining Japanese and French cuisine. You don't need to eat outside as the chef's playful dishes were delicate and well-prepared.

I visited Suiran, a Luxury Collection Hotel in Kyoto during autumn. This hotel has been ranked as the number one hotel in Japan for three consecutive years. I had dinner at the dining "Kyoto Suiran". The building, originally built as a villa for Masuzo Kawasaki, has been restored and renovated with chandeliers inspired by braids and red furniture, creating a luxurious atmosphere. The dinner course featured a variety of seasonal ingredients prepared in different cooking styles, satisfying both the eyes and the taste buds. The presentation of the dishes was also beautiful. Although the course was quite expensive, due to the pandemic, there was a time limit and the dishes were served quickly, so I wished I could have enjoyed it more leisurely. I would definitely like to visit this hotel again.

The food was delicious, the atmosphere of the restaurant was great, but the prices were quite high! The warm dishes were enjoyable, but I wish they were served even warmer. The quality of the ingredients and the taste were good. The serving style of one dish at a time was preferred. I wonder if the way the food was served was due to COVID-19. The shortage of staff was also a concern. Additionally, I found the parking fee of 1000 yen per hour and the 15% service charge to be quite expensive, totaling almost 10,000 yen.

There is a shop inside a hotel in Arashiyama. The building is an old renovated one, so the ceiling is a bit low. Taller people need to be careful not to bump their heads. The interior of the shop and the view of the river from the window are very charming. I enjoyed a traditional Japanese afternoon tea and was able to relax. When the weather is nice, I think the terrace seats would be great too. The staff's service was excellent, as expected from a luxury hotel. It is not suitable for families with children due to the calm atmosphere.

There are many people who don't usually eat breakfast but make an exception when they are traveling, especially because breakfast at inns or hotels always tastes so good. Since I came to Sui Ran, I decided to have breakfast too. You can choose between Japanese or Western style breakfast. They also serve four types of fresh juice. I chose Japanese style with white rice. There were four side dishes: salmon, prosciutto, komatsuna (Japanese mustard spinach), and tofu. The fish in sweet miso marinade was delicious. The soft-boiled egg on sweet simmered meat, like a sukiyaki style, was also very tasty. Overall, it was a very satisfying breakfast.

Kyoto, within the Suiran Luxury Collection Hotel in Arashiyama, we decided to have dinner at the restaurant Kyoto・Suiran on the day we arrived. We were welcomed with champagne, so I chose sake as my drink. The combination of foie gras marinated in Saikyo miso and the sake recommended to go with it was excellent. This restaurant combines the ideas of the chef who came from a French restaurant that has earned stars and the head chef of Japanese cuisine, creating trendy fusion dishes. The dishes are well thought out to appeal to both Japanese and foreign guests. While respecting Kyoto's traditions and formality, they aim to blend in the new culture of an international tourist city, expressing Kyoto through their cuisine. Therefore, the drinks pair well with both sake and wine. In a way, it embodies the depth of Kyoto's hospitality. We enjoyed the splendid garden view and savored the culture and seasons while dining there.

In Kyoto, there has been a surge of foreign luxury hotels utilizing historical assets such as cultural properties, traditional restaurants, and residences of historical figures. This particular establishment is no exception, having been renovated by the world's largest hotel chain, Marriott's Luxury Collection, within a Meiji-era building with a stunning garden view. The garden is said to have a large stone platform where Emperor Meiji once watched the moon crossing the Katsura River in front of him. Each of these stories adds to the sense of ancient romance felt by visitors. This hotel has been ranked as the number one hotel in Japan for two consecutive years in the luxury hotel category by a prestigious American travel magazine's reader poll. The second place went to the Ritz in Roppongi, which is understandable. Kyoto's strengths that cannot be replicated in Tokyo are indeed evident. Now, onto the meal review: [Appetizer] Chestnut and Yuba Vichyssoise - A refined creamy sensation that seeps into the body like a Western-style broth. [Appetizer Plate] An artistic appetizer plate featuring a purple linden in the center. - Smoked Salmon Ballotine - Grilled Mackerel Sushi with Genovese Sauce - Meatloaf and Carrot Puree - Simmered Satsuma Sweet Potato and Marinated Persimmon - Turnip and Sesame Cream - Fig with Red Miso - Saury and Yuba Tempura - Duck Confit with Nara Pickles [Hot Dish] Tofu, Chrysanthemum, Mushroom - A delightful dish made with Daikakuji's Moroka tofu. Adding white wine butter sauce and beurre blanc enhances the richness and umami. [Fried Dish] Ink Squid Coated Sandfish Fritter - The ink-colored coating is a rare idea, but it may reduce appetite. The white flesh of the sandfish looks pitiful as it shrinks. Enjoy the taste change by adding matcha salt and lime. Contrastingly, the glossy beets and blue chili peppers are vibrant. The quinoa and paprika puree do not have much impact due to the strong ink color. [Main Dish] - Ginger and Nameko Mushroom Rice - Beef Stroganoff with Ichiban Dashi - Pickles - Red Miso Soup [Dessert] Cream Cheese and Matcha Daifuku

I reserved the course meal "Nishiki Embroidery" which combines French and Japanese cuisine, and it was very interesting. The taste of the duck meat was especially impressive, and the visual effects incorporated into the dishes were also very striking. The view from the seat and the food were both wonderful. However, the service was a bit inconsistent, which left me feeling a little unsure... Maybe it's because it's in Kyoto... The service suddenly improved when I ordered a Pom Roll wine, which was also a bit strange. Although I don't mind minor things, it's best to go to this place with a mindset of not letting things bother you in order to fully enjoy the experience.

Service excellent, meal fantastic, thank you for the delicious meal.