I visited this restaurant during a study session. They offer an all-inclusive plan with free self-service drinks and alcohol. The food was of high quality and I was very satisfied. The meat was delicious. The drink bar had a variety of alcohol options to enjoy. The staff, especially the ladies during dinner time, had a warm and wonderful customer service. When staying at a rural inn like this, the warmth and friendliness of the staff really make a difference. It was a nice change from the impersonal service in the city. Thank you #Keburikawa #KyotoKeburikawa #CountrysideRetreat #KameokaInn #KameokaHotel

I have stayed here 3 or 4 times as a return for my hometown tax payment. Overall, the quality has declined over time, but it's understandable due to the changing times. I was impressed by how they creatively designed their limited menu. The vegetables are delicious, which may be due to the local produce, and there were some visually pleasing dishes. I was happy to see a drink bar that included alcoholic beverages. I enjoyed the variety of Japanese sake and wine. It would be even better if we could order additional snacks to go with the drinks. In the lobby, they served small roasted sweet potatoes as a welcome treat.

Balanced course meal at Sun Hotel, a feast of mountain delicacies. Stayed at Sun Hotel in Kyoto, enjoying a holiday in the mountains and having dinner here. While not particularly innovative, the quality and quantity of the dishes were satisfying. The seasonal bamboo shoots were delicious and really captured the essence of the season. Additionally, the domestic beef, while not a brand name, had a rich flavor that was enhanced by the salt and wasabi, making it very tasty. This time, we opted for the all-you-can-drink plan, allowing us to enjoy a variety of drinks little by little, which was nice.

In Kyoto, Kameoka, a restaurant where you can enjoy dishes starting with a variety of dishes from the restaurant "Nemigoe Farm" for dinner. Kyoto, Kameoka is blessed with rich nature and pure water, allowing a variety of vegetables to be grown throughout the year. In Kyoto, Nemigoe, they have been particular about their cultivation methods and have started their "private farm" 10 years ago. After 5 years, they are now able to offer the freshest picked vegetables. The dinner course "San" includes a drink all you can. The menu includes appetizers such as Nemigoe Farm vegetables and small shrimp, red snow crab and rape blossoms with egg yolk vinegar, Kyujo leeks and duck miso-grilled sweet potatoes, and black bean tea towels. The main course includes stone-grilled golden-eye snapper and white cabbage with ginger lemon sauce, deep-fried Yamato potatoes with matcha salt, and domestic boar meat with black bean miso stew and winter vegetables. The dessert consists of vanilla-flavored strawberry panna cotta, black beans, matcha brownies, and apple compote. It was a course where you could thoroughly enjoy farm vegetables and carefully selected local ingredients from Kameoka by the head chef.

Rural mountain cuisine evening meal - The highest grade course "Kyō" at Emukai features a harmonious blend of local ingredients from Kameoka and ingredients sourced from various regions across Japan, as well as vegetables grown in the Emukai's private farm. The soup dish is a steamed pot of matsutake mushrooms and conger eel, garnished with chrysanthemum and kudzu starch. The main course consists of grilled autumn vegetables from the Emukai farm and domestically sourced beef fillet cooked in a stone oven. Enjoy approximately 30 carefully selected beverages with the all-inclusive Emukai experience, including alcohol.

After reuniting with my husband's mother for the first time in three years, we decided to go on a trip together instead of visiting her house since she now lives alone in a rented apartment after moving out of her old home. After much consideration, we chose to take a trip to Kyoto, with accommodation in Kameoka at the "Sengawa" inn. I will write about our dinner experience specifically in this review. Please note that the price includes the accommodation fee, bathing tax, breakfast the next day, and lunch as well. Dinner was served from 5:30 PM onwards, and since we arrived at 5 PM, we hurriedly left our room and headed to the lobby. Although dinner was also available from 7:30 PM, we opted for the earlier time as we wanted to go to bed early. The restaurant, "Iwanisan" on the first floor, had a small pathway prepared for us to walk on, as it was quite cold outside that day. The drinks were all-inclusive, with a variety of beverages available for unlimited consumption, allowing us to enjoy them without worrying about the cost. I prefer non-alcoholic drinks, and my husband kindly brought me three different types of grape juice. The meal consisted of the following dishes: Stone Oven Japanese French Cuisine - "San" Meeting with the blessings of the mountain village, Soy Cake, Marinated Hokkaido Scallops, Toyama Firefly Squid with Vinegar Miso Dressing, Tanba Black Chicken Ballotine, Simmered Bamboo Shoots in Consomme, Prosciutto and Mozzarella Cheese, Minestrone with Asari Clams, Sashimi of Mackerel Carpaccio with Ume Plum Sauce, Stone Oven Roasted Sweetfish with Cherry Blossom-scented Van Blanc Sauce, Cassis Sorbet, Stone Oven Grilled Domestic Beef Sirloin Steak with Smoke River Farm Vegetables, Matcha Salt, Wasabi, Seven Spice Radish, Choice of Kameoka-grown Koshihikari Rice or Rye Bread, Matcha Homemade Parfait with Seasonal Fruits. Everything was delicious, and we were very satisfied. In the middle of the course, warm rye bread was served, which was incredibly tasty and complemented the meal perfectly. When it came to the meat dish, we were given the option to choose between rice and bread, with my mother opting for rice while my husband and I went for more bread. We ended up eating three pieces each! The dessert being a parfait was also modern and lovely.

My daughter and I had a relaxing holiday in the mountains at Kyoto's Enkawa♡ We stayed overnight at the "Hotaru-yama" with a natural hot spring outdoor bath (ᵔᴥᵔ) The spacious grounds include a private farm, playground, dome-shaped glamping facility, foot bath, and more, offering a stylish and scenic setting. Our room "Hotaru-yama" was a special room with a natural hot spring outdoor bath. The room was a spacious Japanese-modern twin room with a terrace featuring a private Shigaraki-yaki Goemon-style bath. The bath was filled with natural radium hot spring water. This season, we enjoyed the autumn leaves. Relaxing in the outdoor bath with a wireless speaker playing our favorite music and enjoying canned beer was the best•*¨*•.¸¸♪ For dinner, we dined at the Hana-ri stone oven dining♡ For breakfast, we enjoyed the local mountain dining at Daichi♡ The highlight of dinner was the free-flowing drinks, including wine, sake, draft beer, and liqueurs for 90 minutes. It's self-service, but a great treat! Dinner at Hana-ri featured stone oven Japanese French cuisine ( ⁎ᵕᴗᵕ⁎ )❤️ The meal was cooked in a stone oven, known for enhancing the flavors of the ingredients. The menu included various dishes such as marinated salmon and persimmon salad, roasted chicken liver, seafood marinated in tomato, and more. The main course was a stone oven-grilled Kyoto black wagyu beef with ponzu jelly, wasabi, and Awaji Island seaweed salt. The meal ended with homemade apple parfait and chestnut cake. With a discount related to COVID-19, we received a discount of 1,000 yen per person with proof of vaccination. The trip was less than 2 hours from home and a delightful experience for my daughter and me. Thank you for the wonderful timeヾ(❛ᴗ˂ *)Ⓟ

Accommodation was at a facility called "Satoyama Holiday Kyoto Katsura" in Kameoka. It was a bit outside the city because all accommodations in the city were expensive, possibly due to the Gion Festival. It turned out to be a good decision. The facility has a restaurant called "Stone Oven Dining Hanari" where we had dinner. The highlight was the vegetables grown on-site. The freshly picked vegetables were incredibly delicious, especially the roasted tomatoes. Other dishes were decent for the price. The accommodation cost around 25,000 yen per person per night, which felt reasonable considering it was during the Gion Festival weekend. The location is about a 30-minute drive from Kyoto city, offering a peaceful countryside setting with beautiful views and clean air. The dinner menu included a vegetable platter, onion soup, Tamba beef sirloin, ayu and summer abalone couscous, conger eel hot pot, conger eel skin tea pickles, and dessert. The second night's dinner included appetizer platter, sashimi, winter melon stew, oven-roasted lobster, Tamba beef shabu-shabu hot pot, sea bream rice, and dessert with additional oven-roasted chicken.

I stayed overnight at this restaurant for my father-in-law's 60th birthday trip. I used this restaurant for dinner and breakfast the next day, but I will review the dinner here. We had the stone oven course meal "Minori ~Houjou~". The lineup was as follows: - Deep-fried sesame tofu in dashi broth - Cream vegetable soup - Seasonal appetizer assortment - Stone oven-grilled Tanba beef and specialty vegetables - Seasonal tomato hot pot - Harvested salad from Kurogawa Farm - Tanba steamed dish - Matsutake mushroom and wild mushroom mixed rice - Mountain vegetable ice cream and dessert The menu mainly used vegetables harvested from the on-site farm, but what impressed me the most was the "Tomato Hot Pot". The hot pot made with plenty of delicious tomatoes is a must-try. Adding seafood, chicken, and vegetables to the pot, the ingredients and soup blend perfectly, creating the ultimate harmony in every bite. Pouring hot ingredients into the pot and enjoying it with local sake "Oukura Daiginjo" is an unforgettable moment. Next, the "Harvested Salad from the Farm" was served, and the remaining soup from the tomato hot pot was poured over the salad. Using the leftover soup as dressing was a new experience, but it was unbelievably delicious. Fresh vegetables combined with the flavorful tomato-based soup created a mouth-watering sensation. I love vegetables! I had thought that store-bought tomato hot pot soup was a bit too sour, but the tomato hot pot I had here was truly amazing. It is easily accessible from Osaka, so I would love to bring my parents here as well. It was such a wonderful place that made me think that. By the way, Kanzouji near Yunohana Onsen had stunning autumn leaves. It was a hidden gem with few people, a must-visit spot.

I regularly show my filial piety♫ My father, who used to show a lot of manly spirit by saying "The favors we receive from above should be passed on to those below, not repaid to us!" couldn't beat age and lost all his manliness, saying "You used to take me to many places when I was a child. Now that I'm an adult, take us somewhere too~❤︎" So, I decided to show my filial piety by treating them to a meal♫ The chosen stage for this grateful act is "Kyoto Keburi Kawahanari" in Kameoka, Kyoto♫ This place is a restaurant with a stone oven dining concept, featuring a cool interior with high ceilings and beams♫ Now, let's toast with Kirin's autumn flavor♫ The dishes included: ◆ Autumn eggplant with yuba sauce - Yuba, which I don't usually eat, is delicious❤︎ ◆ Domestic beef tongue stew - Tender beef tongue with homemade demi-glace sauce♫ So good♫ ◆ Mountain and sea treasures (Small turnip flan Fianteen, Burdock and white fish Cristian with burdock sauce, Sea bream carpaccio with buckwheat seed sauce, Chicken and mushroom salad with sesame miso sauce) ◆ Stone oven dish - Tajima beef sirloin and matsutake mushroom stone oven baked - Oh, the meat is so delicious❤︎ The rare feel is the best♫ ◆ Kinmedai and Kyoto greens miso soup - Kinmedai is really delicious♫ It's expensive though◆ Steamed eel with lotus leaf - Gone in one bite!◆ Matsutake mushroom and mountain vegetables fluffy porridge - This porridge is amazing! So delicious❤︎ ◆ Local pickles - The vegetables are so fresh♫ ◆ Mountain vegetable ice cream - Pumpkin pudding, I love it❤︎ ◆ Mountain dessert with black matcha - Cozy with the aroma of black matcha♫ Also, enjoyed some sake with hot sake and everyone was in a good mood♫ My parents were happy eating and drinking to their heart's content♫ I've fulfilled my filial duty, so maybe something good will happen to me too~♫ Oh, I shouldn't have expected anything in return~ Thank you for the meal♫

It was drizzling, but we went to have lunch in the Yunohana Onsen town in Kameoka. "Hanari" is connected to the lobby lounge of the neighboring inn through a pathway next to the courtyard. The courtyard visible from the pathway was cute with sunlight streaming in. There was also a foot bath there. The entrance had a washbasin like at a shrine for washing hands, which was a soothing touch even before entering the restaurant. The interior was spacious with large windows overlooking the mountains and grasslands outside, letting in lots of sunlight. It was a very open space. We had lunch at a table by the window and I felt like I could just take a nap there and not leave. The lunch course featured colorful vegetables from appetizers to mains, reminding me of "Miyama" in Kyoto (this is Kameoka). Each dish had plenty of vegetables and was light, giving a healthy vibe. The taste was delicious, but I didn't really feel the "stone oven" vibe that was advertised... Even though the lunch course included something about "stone oven-cooked Tanba beef", I couldn't really tell if it was cooked in a stone oven. Well, I don't really know what stone oven cooking is supposed to be like, so I can't say for sure. Stone oven cooking = pizza...? Also, the drink menu was quite extensive! They had special apple juice from a certain prefecture, grape juice from a wine farm, and many other unique drinks. It was fun to choose from.

Restaurant located within the hotel, Keburikawa. It is about a 20-minute shuttle bus ride from JR Kameoka Station. The atmosphere of the hotel is a bit old-fashioned near the entrance. The corridors and rooms (Yururi Room) are relatively clean. The layout is a bit confusing with a sense of expansion as you go further back. There is a glass smoking area and a vending machine corner with a microwave. The restaurant "Hanari" opened in April 2012 and has a very clean and new impression. The high ceiling creates an open and spacious feel. This time we were provided with a private room, which was very spacious and relaxing. The corridor leading from the hotel lobby to the restaurant offers a view of a lit-up courtyard and features a Tang Mi placed as an ornament, creating a nice atmosphere. The service at Hanari is attentive, with detailed explanations of each dish and a polite attitude. The hotel's service is decent. [Food Consumed] Lunch time is available even without staying at the hotel. The menu differs between "Satoyama Restaurant Daichi" and "Hanari" depending on the accommodation plan. "Satoyama Restaurant Daichi" offers a traditional Japanese meal, while "Hanari" serves a creative course using a stone oven. This time, we used the one-night, two-meal plan (Yururi Room, Hanari Stone Oven Course Megumi Plan). [Dinner: Stone Oven Course "Megumi"] We dined in a private room. [Eggplant and Red Pepper Puree] ★3.5 Eggplant was soft with a slight acidity and well-soaked in broth, served cold. The red pepper puree had a good flavor and richness. [Vegetable Cream Soup] ★3.8 Pumpkin flavor was strong but not as thick as a potage, with a clear broth, making it easy to drink. [Mountain and Sea Delicacies] A plate of bite-sized antipasti mist. [Smoked Scallop] ★3.3 Subtle smoky flavor, good texture, and an elegant taste. The crispy onions underneath added a nice crunch. [Turnip Blanc] ★3 Turnip texture was retained, similar to a steamed egg custard. Topped with a delicate dashi jelly. Overall, it was lightly seasoned. A crispy, sweet, snap-like cookie with a hint of snow pea flavor was also served. [Autumn Salmon] ★3 The salmon had a firm texture with a slight fishy smell. The Italian dressing added a nice acidity. Although it was thick and good, having eaten delicious salmon the day before at "Blanc Pierre," it seemed ordinary in comparison. [Taro Mousse] ★3.2 The dish name suggests "Taro Mousse," but the taro is hidden behind the lotus root. The lotus root had a firm texture, with a touch of wasabi as an accent. The taro mousse was smooth and had a strong taro flavor. It also had a milky taste. The lotus root chips were crispy and fragrant. The shimeji mushrooms were crunchy, well-cooked, and slightly sour. The ginkgo nuts were bitter and firm. The shrimp had a slight acidity. [Sweet Potato Baked in a Stone Oven] ★3.2 A special item obtained by booking accommodation at least 25 days in advance. Served with salt but tasted better on its own. It was sweet and fluffy, quite filling. [Golden Eye Snapper with Tomato Sauce and Autumn Flavors] ★3.5 A complimentary special dish received during the autumn campaign. The golden eye snapper was lightly crispy on the surface. The mild saltiness was complemented by the tomato sauce, which had a subtle acidity and a strong tomato flavor. The ginkgo nuts were sticky and tasted better than the ones served with the "Taro Mousse." The mushrooms had a strong burnt flavor, and the texture was chewy. The eggplant was sweeter and more delicious than the one served in the first dish.