“Miyamaso” is located in Hanase, an inner parlor surrounded by nature, that is around 90 minutes by bus and around 1 hour by car from the city of Kyoto. The restaurant is situated in front of the gate of "Bujo-ji Temple (Bujoji)" which was built by the imperial order of the Cloistered Emperor Toba at the end of the Heian period. It was opened as a Shukubo in the middle of the Meiji period, which was the origin of the restaurant. With a history of more than 100 years, it has become a two-stars restaurant inn, and the 4th owner, Hisato Nakahigashi, serves the original Kaiseki Ryori "Tsumikusa Ryori" (cuisine using wild herbs and vegetables), that has been passed down from owner to owner.
After graduating from high school, owner Nakahigashi studied hotel management at the University of Paris in France. Then he worked as a service staff at famous restaurants such as 2-star restaurant “L'AMBROISIE” in France and “LOUIS XIV” in Monaco. After returning to Japan, he trained at a Japanese restaurant in Kanazawa and became the fourth generation owner of “Miyamaso” at the age of 26. "The French people of the same generation who I worked with knew their France's history and culture well and loved their country. As a Japanese person this inspired me to learn more about my home country, and I decided to take over the family business in order to inherit the splendor of Japanese history and food culture," he said.
The culinary practice of “Miyamaso” begins when owner Nakahigashi himself goes to the fields every morning to gather ingredients. In spring, wild grasses such as taranome and fukinoto; in summer, sweetfish; in autumn, natural mushrooms and nuts, and in winter, wild grasses such as game meat and early spring vegetables. He spends each season of the year enjoying the precious blessings of nature. "Rather than just picking ingredients, I go into the natural environment and pick good ingredients with a sense of the season. It is because all human beings treat things carefully based on their own judgment. In cooking, it is important to have a strong will to make the ingredients delicious, not just the technique. All our dishes reflect our thoughts, and that's why our customers are so impressed," he said.
The historic “Miyamaso” building is a Sukiya-zukuri made by the famous craftsman Sotoji Nakamura. In the detached room "river ridge", facing the headwaters of the Katsura-gawa River, there are 4 private rooms with different styles, and if you decide to stay, they can accommodate up to 4 groups in the river building and in the main building. It is also known for its great hospitality that values the spirit of the entire staff. The Japanese Auberge, which is a fusion of nature and the culture of the inn, will surely capture the hearts of visitors.
* Awarded 2 stars on world-renowned gourmet guide Kyoto-Osaka 2024.
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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Access
50 minutes by car from Subway "Kitaoji" Station
Take the Kyoto Bus "Demachiyanagi Station" for Hirogawara and get off at "Daihizanguchi" bus stop which takes approximately 90 minutes.
