Dinner was a kaiseki meal and breakfast was yudofu. The dishes were delivered with care and warmth, paying attention to every detail. I didn't want to waste a single drop of the broth. The kindness and warmth I received were truly heartwarming. After checking in, I had a leisurely chat with the landlady about the dinner and breakfast times, the private bath reservation time, recommended sightseeing spots nearby, and the time for exploring. I was even able to choose the drink for the meals. I requested a Kyoto sake that "goes well with any dish" at room temperature. When the time came, I enjoyed the meal in my room. The first glass of sake that the landlady gently poured for me is a memory that lingers in my heart. The aperitif was plum wine, with a gentle taste that seeped into my body. The appetizer was autumn mackerel with persimmon, ikura, and scallions. The tender mackerel with a delicate flavor was a delightful surprise. The sashimi platter included two kinds of fish - red snapper and amberjack. The texture of the amberjack was so delicious that I savored every bite. The simmered dish included small turnips, chicken meatballs, rolled yuba, mizuna, and grated yuzu. The broth was so exquisite that I savored every last drop. The grilled dish featured grilled conger eel, round radish, slippery mushrooms, and wetland mushrooms. The eel was incredibly delicious and comforting. The grilled plate had grilled mackerel with miso glaze, chestnut tempura, vinegar-marinated sudachi, ginkgo nuts, and candied walnuts. The combination of flavors was truly remarkable. The hot dish was steamed silver salmon with crab meat, chrysanthemum sauce, and grated wasabi. This dish left a lasting impression with its delicate flavors. The fried dish included fried rice cake, scooped yuba, dancing mushrooms, and red bell pepper. The fried rice cake was a delightful surprise with its crispy exterior and tender sea bream inside. The vinegar dish was octopus with miso dressing, shimeji mushrooms, and chrysanthemum tempura. After the fried dish, this refreshing dish was a perfect end to the meal. The meal ended with miso soup, steamed white rice, and Kyoto pickles. The delicious rice made me wish I could eat it all, but I couldn't. The dessert was black tea jelly, a blend of Western and Japanese flavors that paired perfectly with warm hojicha tea. The inn, housed in a townhouse built around 1905, had a unique charm with its aged wood and slightly crooked walls. The attention to detail in maintaining the building was evident. The wooden bath and walls added a warm and inviting touch. The walk from Kyoto Station was a bit far, but crossing the Kamogawa River and exploring the sights along the way made the journey enjoyable. The highlight of the night was the special illumination of Kodai-ji Temple, which was truly breathtaking. I will definitely visit this inn again. Thank you for the wonderful hospitality.

This ryokan is located in a prime location in Gion. The traditional Japanese building was originally a private residence built in 1905 and renovated into a ryokan. The surrounding area is filled with quaint streets. It is safe to say that this ryokan is in the best location as a base for sightseeing in Higashiyama. If you stay at this ryokan, I highly recommend the "Chitose" and "Takesen" rooms, which were renovated just two years ago. These two rooms are clean and comfortable. On the other hand, some rooms do not have a bath or toilet. Most rooms do not have a bath, so you need to reserve a family bath at check-in. This can be quite inconvenient. There are also rooms without a toilet, which is even more unfortunate. The ryokan is known for its high ratings on Zagat Survey and TripAdvisor, attracting many foreign guests. The building is old and not very comfortable, with many steps and thin walls that may bother some guests. However, you can experience traditional Japanese hospitality and the good old days of Japan. While hotel prices in Kyoto have been rising due to the surge in tourists, this ryokan is relatively affordable. Even during peak seasons, the prices do not increase significantly, making it a fair choice. During Golden Week, the price for one night with two meals is around 24,000 yen per person, which is a good deal. The meals are served in your room, with a simple yet seasonal Japanese course menu. The dinner includes appetizers, sashimi, a simmered dish, a grilled dish, a hot pot dish, a side dish, a fried dish, a vinegar dish, red miso soup, rice, pickles, and dessert. Breakfast is also served in your room, with dishes like tofu hot pot. The portion sizes for both dinner and breakfast are just right for me, but may be a bit small for younger guests. There is no curfew at the ryokan, but you need to inform them in advance if you will be returning after midnight. If you find the meal portions insufficient, you can head to Pontocho where the nightlife awaits.

Ryokan Motonago - Dinner Edition - Motonago Article → http://kummy-run-doujyo.blog.so-net.ne.jp/2010-10-20 Beautifully crafted appetizers are lined up and the banquet begins. Appetizer: Fall mackerel vinegar, vinegared small pieces of long yam, vinegared small cucumbers, salmon roe. Appetizer: Crab meat and autumn leaves, persimmon and egg, sweet beans simmered in honey, grilled sea urchin, ginkgo nuts and pine needles. The autumn colors are vivid. It feels almost wasteful to eat them. Especially the egg yolk pickled to look like a persimmon was a favorite with its moist texture. Side dish: Today's sashimi platter. Soup: Steamed matsutake mushrooms, conger eel, shrimp, ginkgo nuts, mitsuba in vinegar. A quick squeeze of the sudachi lime to enjoy the aroma. The height of luxury. Main dish: Ceramic plate grilled Tanba pork with miso. Grilled dish: Saury with miso, vinegar bridge, chrysanthemum turnip. Now is the season for saury. The sweet and tender saury is a first for me. Hot dish: Steamed autumn salmon with grated yam, daikon radish, wood ear mushrooms, wasabi, silver bean paste. A steamed dish made by grating mountain yam. The autumn salmon melts in your mouth. The mountain yam and silver bean paste are gentle delicacies. Fried dish: Toji roll with fried yuba, matsutake mushrooms, dancing mushrooms, scattered rice cakes. Fried yuba rolled in layers and studded with ingredients. Enjoying various textures. Vinegar dish: Crab meat wrapped in seaweed, trefoil, grated daikon radish, egg vinegar. Soup: Rice, aromatic side dishes. Dessert: Matcha agar jelly. Everything was sublime. It was my first time experiencing a meal that truly captured the essence of the four seasons. I was able to fully enjoy the refined taste, presentation, and atmosphere of Kyoto cuisine. I definitely want to visit this inn again in a different season. Ryokan Motonago - Breakfast Edition - Motonago Dinner Edition → http://kummy-run-doujyo.blog.so-net.ne.jp/2010-10-25 Breakfast is quite simple. In the morning, it's all about hot tofu. The homemade tofu has a rich soybean flavor and texture. High-quality grilled salmon. The fragrant skin whets the appetite. Moist rolled omelette. The combination with grated daikon radish is excellent. Elegant pickled gannmo. A gentle taste that permeates the body. Homemade dried small fish. The sansho pepper adds a nice accent. Homemade side dish. It's a little different. Soup: Light and refreshing, perfect for the morning. The subtle thoughtfulness is delightful. Rice goes well, and I couldn't resist getting seconds. A simple breakfast that highlights the goodness and texture of the ingredients. It was a gentle morning meal.

I used it for a trip to Kyoto over the weekend. The location is excellent. I think travelers will be pleased. The exterior has a lot of charm and you can feel the history. The interior feels more like they tried to make a ryokan into a ryotei. The service is very friendly and attentive. It seems they are conscious of having many overseas guests, as there are many English brochures lined up at the counter. As for the food, I can't honestly say it was amazing, just average. When the solid fuel came out, it reminded me of a school trip. I think it would be well received by foreign guests, but I would like them to stop such performances. Also, the lack of variety and lack of delicious options for alcohol was tough. I know the evaluation may be harsh, but I was very grateful that they accepted small children at this kind of ryokan.