Known as the "inner parlor of Kyoto," this inn allows you to relax and indulge in a luxurious atmosphere. The food is impeccable, from the ingredients to the presentation and service, ensuring complete satisfaction. Whenever I visit Kyoto, I always make sure to stop by and enjoy the experience.

This is my favorite inn. I stayed there in each season from last year to February of this year. The food is delicious, and the rooms come with open-air baths, so I was able to enjoy the hot springs multiple times. The room's refrigerator is stocked with snacks, tea, coffee, and other amenities. It's a place I want to visit regularly.

The dinner last time was beyond delicious. It's natural to want to eat the same dish again because it was so good, but honestly, I feel like I don't have to wait a week to have it again. The dinner course offers a delicate and beautiful Suizen-style kaiseki meal that utilizes the "bounty of the season" in spring, summer, autumn, and winter. Each dish is carefully prepared with selected ingredients and skilled techniques. You can enjoy each dish at your own pace in a private setting for both dinner and breakfast. Please enjoy a delightful moment. From the website, Yayoi's masterpiece. Last week's menu was from the month of Uzuki (April), but to avoid the same dish, they provided a dish from the month of Yayoi (March). -Prelude- Sea urchin Bechamel sauce Served in a heated vessel, mix the sea urchin and sauce together. The rich taste of sea urchin and Bechamel sauce is quite delicious. Carabinero White asparagus Parma ham Balsamic vinegar Olive oil -Suizen's taste- Abalone Rape blossoms Wood sorrel Enjoy the aroma of Rishiri konbu from Hokkaido and Makurazaki honkarebushi from Kagoshima! First, take a bite. The umami of the broth spreads throughout the mouth, bringing happiness. -Seafood- Abalone Tuna Spot prawn -Seasonal dish- White shrimp tempura from Toyama Anago (conger eel) with Man'nenjii chili pepper Salt Lemon The white shrimp tempura had a good texture and was delicious with either salt or lemon. -Traditional taste- Soba from Togakushi Roasted bonito Grated daikon Radish It's like a stylish glass used for cocktails. My mother-in-law found the portion too large, so I ended up eating two portions. -Bounty of the land- Duck breast Kujo green onion Pumpkin Onion Onion sauce When asked during the reservation or check-in about allergies or dislikes regarding food, I mentioned that I don't like fatty meat. They actually removed the fat from the duck breast before serving it... I was impressed! Duck topped with green onions... (laughs) -Finale- Cherry shrimp rice Whitebait Nori Wasabi Dashi Special red miso soup Pickles from Nishiki Market and Uchida The bamboo shoot rice from last time was good, but this time the cherry shrimp rice was even better with a fragrant and flavorful taste. We had a second serving as ochazuke with dashi. -Dolce- Miyazaki mango Strawberry Amaou ice cream Anglaise sauce Thank you for the meal!

After enjoying a leisurely private outdoor bath, it's finally time for the much-awaited dinner. Meals were served at the dining area, Ukon, for both dinner and breakfast. We were seated in the semi-private room, Tsuigetsu, located to the immediate left upon entering Ukon. The website for Suisen only had photos of kaiseki cuisine, so we didn't know what to expect. There is no set menu at our inn. The head chef carefully selects local delicacies and exquisite ingredients from around the country according to the season, aiming to offer the most delicious dishes at that particular time. Please savor the delicately beautiful Kyoto-style kaiseki cuisine prepared with skilled techniques. The first dish, Prelude, featured firefly squid, scallop, green asparagus, cauliflower, and watercress with a dressing of wood sorrel. The homemade steamed sushi with ink sauce was unique and delicious. The next dish, Suisen's Flavor, included mackerel, Awaji onion, nanohana, and wood sorrel with the aroma of Rishiri kombu and Makurazaki dried bonito. The dish had a rich umami flavor that spread throughout the mouth. The seafood dish featured cherry snapper, bonito, and squid to be enjoyed with Suisen's special soy sauce and ponzu. The dish highlighted the mild acidity of the ponzu, which complemented the sashimi well. The seasonal dish showcased grilled cherry trout with tomato, young corn, and the fragrance of wood sorrel. The dish brought out the maximum deliciousness of the cherry trout from Aomori, which is currently in season. The traditional dish was homemade sesame tofu with bamboo shoots, wasabi, and a fresh flavor. The dish featured local Tanba beef with sea urchin, onion sauce, Kamo eggplant, carrot, and arugula. The combination of steak and sea urchin, along with the refreshing aroma of pink pepper, was a fantastic accent. The meal ended with bamboo shoot rice, special red miso soup, and pickles from the Uchida market. The dessert included strawberries, Seike oranges, melon, cherry blossom jelly, and sakura ice cream. The spring dessert featured sakura in a refreshing way. The chef remembered it was my birthday during check-in, so he surprised me with a dessert and a commemorative photo. The hospitality, along with the food, made me confident that this is the best inn. Additionally, those who wished were offered onigiri for a late-night snack, which had a flavorful cherry trout taste. Thank you for the wonderful meal!

I love Kyoto. Even if I'm alone, I want to go to Kyoto. I once made a reservation for a place in Kameyama during the Daimonjiyaki season with my wife, but she refused to go because she wasn't interested in autumn leaves. She didn't understand the charm of wabi-sabi. So, I decided to enjoy it alone! Menu ⭐︎ Exquisite dishes of October ⭐︎ ■ Prelude Knockout level starting with sushi with salmon roe ■ Fragrant grilled conger eel from Kushiro and matsutake mushrooms Love seafood, especially white fish ■ Akinokaori Densuke anago, Togakushi new soba, spicy daikon More matsutake! This time, the partner is anago and Togakushi new soba. I love soba, but my wife doesn't understand the good scent of new soba! Let's enjoy the good scent of new soba (maybe just in my mind) ■ Earth's bounty Delicious Tajima beef sirloin ■ Finale Aji no hitoshinaisanma gohan Delicious beyond words ■ Dolce Sweets Bliss for an old man. That's all.

Suizen Inn, a ryokan located in the mountains of Kameoka City in Kyoto. My husband and I stayed here on a trip to reunite with our close friends. Upon arrival, we were greeted with a welcome drink of matcha and took a break in our room. We enjoyed chatting in the time-rented open-air bath. The dinner we were looking forward to exceeded our expectations, with a generous amount of delicious dishes featuring mountain delicacies. We had a lively and enjoyable feast. When we returned to our room, we found rice balls for a late-night snack, which was a thoughtful touch that impressed us. Breakfast was also well-balanced and delicious. This inn was truly exceptional in every way.

Perfect for solo travel. You can relax and take your time.

Kyoto Prefecture Kameoka: Staying at "Suisen" in Yunohana Onsen was a dream come true. The inn has only 13 rooms, and it exudes tranquility and elegance. Check-in at the lobby with seasonal Japanese sweets was a cozy experience. The room we chose was a spacious Japanese-Western style, with a view of the natural greenery outside the window that was soothing to the soul. After relaxing in the famous hot spring bath, it was time for dinner. The dining area was a private room, where we enjoyed a beautifully presented Kyoto-style kaiseki dinner filled with seasonal delights. The theme of the dinner was "Experience Spring at Suisen," and each dish was a delight to the senses. From the first course of clam and yuzu aroma to the succulent Wagyu beef and soba noodles, every dish was a masterpiece. The breakfast was also diverse and delicious, with small tasty side dishes and a standout potato salad with sansho pepper. I was particularly impressed by the creativity and flavors of the chef's dishes. I would love to visit again in a different season to experience the changing menu.

I stayed at Suisen for one night with two meals, which I reserved almost a month ago. There is no room service, so meals are served in semi-private rooms at two different dining areas for dinner and breakfast. For dinner, I enjoyed dishes such as steamed chicken, seasonal appetizers, simmered dish with local chicken and two types of leeks, sashimi platter with conger eel, fatty tuna, saury, trout, crab rice, smoked cheese, yellowtail with daikon radish, tender beef tataki with butterbur sprouts tempura, icefish hotpot, rice with minced fatty tuna and dried baby sardines, red miso soup, and dessert with jelly and strawberries. The sashimi saury, smoked cheese, yellowtail with pickled radish, tender beef tataki, and delicious dried baby sardines with rice were particularly outstanding. The freshly cooked rice was served in the corner of the room, and I couldn't resist having a second helping of the amazing dried baby sardines with rice. The Japanese sake "Aosora Junmai" (1,000 yen per 180ml) paired perfectly with the delicious dishes. They also offered a selection of 8 types of red and white wines by the glass (starting from 4,500 yen) and bottle (starting from 5,500 yen), as well as one type of half bottle and three types of sparkling wine. For breakfast, I had juice (orange or apple), drinkable yogurt, soft-boiled egg, simmered sardines with plum, boiled vegetables, grilled fish (my companion had goby fish, and I had shiitake mushrooms), miso soup, rice, and rice accompaniments (5 types). The yogurt was thick and creamy, and the soft-boiled egg was similar to onsen tamago. The grilled fish was pre-selected the day before, with options like mackerel, flounder, blackthroat seaperch, and thin strips of fried tofu. The grilled salted salmon flakes and the delicious dried baby sardines with rice were especially tasty among the rice accompaniments. Although the breakfast selection seemed a bit limited for a ryokan, they were willing to provide seconds for everything except the juice and yogurt, allowing for portion control. In the lobby, they had a variety of magazines and offered self-service coffee and tea at certain times. The room fridge was stocked with complimentary beer, juice, and bottled tea, which was much appreciated. The large communal baths and private outdoor baths required a short walk outdoors, so be prepared for the cold.

This is a hot spring inn located in Yuno Hana Onsen in Kameoka City, Kyoto Prefecture. The inn was completely renovated a few years ago and was taken over by the Yumotokan in Shiga Prefecture, starting afresh in the spring of 2013. The room I stayed in on this day was the "Suisen Suite," which is the largest room in the inn. A stunning modern Japanese-style room that exceeds 100 square meters, and while staying at a famous hot spring resort, the price would usually be at least 50,000 yen per person per night, but here you can stay for just over 40,000 yen. Even rooms with a private outdoor bath exceeding 50 square meters are in the 30,000 yen range. It's quite a good deal for an inn. In modern Japanese-style inns, places like "Otoshin" in Yamaguchi Prefecture and "Akasawa Geihinkan" in Izu Kogen stand out for their exceptional sense of style, but this inn also exudes beauty with attention to detail in its architecture. The guest room is equipped with a bedroom, living room, and Japanese-style room. In such inns, individual rooms are often too separated, resulting in only using one room in the end, leading to tears and requests for a refund. In this inn, all the partitions are completely removed, allowing guests to relax in the entire space as one large room during their stay. And when it's time to sleep, each room is properly separated, functioning as a calm private room. So even if there's a ghost sipping tea in the closed next room in the middle of the night, it's not scary at all. Well, it's definitely scary. The tatami mats have just been replaced and look fresh, giving the feeling of staying in a newly built inn. What surprised me was the beauty of the ceiling when lying on the bed in the bedroom. The ceiling design, sharply illuminated, features a graphic representation of a checkerboard pattern with indirect lighting, making it stand out. It's a trend in recent inns, and a Nescafe coffee maker is also provided for free. In addition to coffee, there is a variety of drinks such as chocolate, matcha latte, and black tea. The staff's service is impeccable, kind, and attentive. The owner, Yumotokan, has overcome the crisis of bankruptcy several times and is now regarded as a charismatic figure in the Kansai ryokan industry, alongside Hoshino from Hoshino Resorts. The service provided by the employees, who have been influenced by his management, is tailored to fulfill as many requests as possible. The cuisine is also splendid. While it may not match the delicacy of famous Japanese restaurants in Kyoto, the presentation of each dish is excellent. The visual enjoyment is truly well thought out from the customer's perspective. The hot spring water is colorless and transparent. It has a mild spring quality, but being relatively close, just 20 minutes by train from Kyoto, it allows you to fully enjoy the hot spring experience. It's a great inn. How about staying overnight to get pumped up before going down the Hozugawa River? Is that kind of motivation necessary for the Hozugawa River?

Visited on a autumn trip with my parents. The chestnut sweet potato we received upon arrival was the most delicious I've ever had, so we bought some as souvenirs the next day. The standout from dinner was the chef's special soup. Instead of using kombu for the broth, they explained that using dried kelp makes it easier to drink 140-150cc of it. Dried kelp is milder, so they complement it with bonito and tuna from Makurazaki. The breakfast highlight was the Koshihikari rice from Kameoka and the special corn dressing from Suisei. I really want to try to recreate the corn dressing at home!! Probably impossible (laughs) Bought the bamboo chopsticks from the gift shop because they were easy to use. They use cypress chopsticks for breakfast and bamboo chopsticks for dinner. Thank you for the delicious meal! I would love to visit again during the autumn foliage season if I can get a reservation!

This time, I chose a special selection of dishes, although I do not know the price for just the meals without accommodation. In winter, there is plenty of crab dishes. I don't like shellfish, so I had various changes made. The sashimi platter was extravagant. There was so much food that I couldn't finish it all. I thought the seasoning was a bit strong. It was a birthday celebration, so I requested a cake separately, and it was beautifully decorated ♬ They took a photo for us and gave it as a gift. I was a little bothered by how clearly I could hear the voices from the next room.