Miyamaso (美山荘) Kyoto

Awards

MICHELIN Guide

Three stars restaurant, 2026

All Michelin stars in Kyoto All Michelin stars in Japan All 3 stars Michelin in Kyoto All 3 stars Michelin in Japan

Green star, 2026

All Michelin Green star in in Kyoto All Michelin Green star in Japan

OAD

Japanese Restaurants 2026, 46

All OAD Japanese in Kyoto All OAD Japanese in Japan

Tabelog

2026 Bronze

All Tabelog in Kyoto All Tabelog in Japan All Tabelog Bronze in Kyoto All Tabelog Bronze in Japan

La Liste

La Liste, #662

All La Liste in Kyoto All La Liste in Japan

Restaurant Ranking

Restaurant Ranking 2024, #380, PRO #18.50, USER #15.00

All Restaurant Ranking in Kyoto All Restaurant Ranking in Japan

Ratings from the web

Tabelog

4.16

Chef

Hisato Nakahigashi

Cuisine

Japanese, Kaiseki

• 2026
• 2025
• 2024
• 2022
• 2021
• 2017

9 / 10

Dinner at Miyamaso (美山荘)

on 01 Jul 2026

by 1s how

I visited Miyamaso, located in a tranquil mountain area about 40 minutes by car from Demachiyanagi Station.The restaurant offers a refined selection of "wild herb cuisine," featuring seasonal flowers and wild plants personally foraged by the owner, as well as local sweetfish and game. Each dish reflects a sophisticated sensibility and passionate attention to detail.As a reservation-only establishment, it attracts food enthusiasts from around the world seeking this unique culinary experience, making... More

I visited Miyamaso, located in a tranquil mountain area about 40 minutes by car from Demachiyanagi Station.The restaurant offers a refined selection of "wild herb cuisine," featuring seasonal flowers and wild plants personally foraged by the owner, as well as local sweetfish and game. Each dish reflects a sophisticated sensibility and passionate attention to detail.As a reservation-only establishment, it attracts food enthusiasts from around the world seeking this unique culinary experience, making it one of Kyoto's premier dining destinations.In 2026, it was awarded three Michelin stars.♦︎ A space that directly conveys the passion and dedication of the artisans ── The interior is both sophisticated and warm, with the soothing sound of a nearby clear stream creating a serene atmosphere. The restaurant's commitment to unique flavors and an unyielding curiosity about nature enhances its charm.Despite the lack of excessive decoration, each dish is infused with overwhelming energy and meticulous care, allowing for deep focus on the cuisine throughout the meal.♦︎ The menu I enjoyed ── 【Kuzukiri】 - Eel - Lime - Pineapple 【Eggplant with White Miso】 【Carp Sashimi】 【Hassun】 - Ajime Dojo - Wild Grape Jelly, Mountain Peach - Hozuki, Corn, Ume Paste - Miso-marinated Egg Yolk from Local Chicken - Shiode - Tochimochi Konnyaku - Quail Rillettes with Itadori Jam - Yura River Trout 【Hinoki Rice Crackers with Venison】 【Akamegashiwa Dumplings and Amago Soup】 【Grilled Sweetfish】 【Water Spinach and Pheasant】 【Okra and Boar Bacon Rice】 【Sorbet Compote】 【Mugwort Warabi Mochi】♦︎ The potential of the ingredients and overall impressions ── From the meticulous foraging of wild plants in the morning mountains to the precise knife skills and cooking techniques that preserve the ingredients' natural aromas, everything is carefully managed. The powerful vitality and freshness of nature come through clearly.The balance of robust wild flavors and the refined seasonings characteristic of Kyoto is excellent, creating a unique and moving experience surrounded by the rich natural beauty of Hanase.The beautiful presentation, reflecting the changing seasons, leads to a simple yet luxurious aftertaste, leaving a strong impression with every bite.This is a pinnacle of wild herb cuisine, backed by high technical skill and genuine hospitality, making it a supreme establishment that Kyoto proudly presents to the world.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves of the restaurant. Less

10 / 10

Dinner at Miyamaso

on 01 May 2026

by 名古屋 のリラン

On May 5th, Children's Day, I visited Otsu City. On the way back, I wanted to have dinner somewhere, and I found this restaurant on Tabelog. This place was recommended by my father, who visited it half a century ago and spoke highly of it. I had always wanted to visit, so I called to make a reservation, hoping for the best, and luckily, I was able to secure a spot. We arrived at this restaurant deep in the mountains of Kyoto at 6:30 PM, and I was told that dinner would start at that time. We parked... More

On May 5th, Children's Day, I visited Otsu City. On the way back, I wanted to have dinner somewhere, and I found this restaurant on Tabelog. This place was recommended by my father, who visited it half a century ago and spoke highly of it. I had always wanted to visit, so I called to make a reservation, hoping for the best, and luckily, I was able to secure a spot. We arrived at this restaurant deep in the mountains of Kyoto at 6:30 PM, and I was told that dinner would start at that time. We parked at 6:20 PM, and the staff came out to greet us in the parking lot. Then, we walked through the entrance, which had been cooled with water, into the restaurant. In the garden, I could hear the calls of the Morigaoka frogs, and I even spotted some Morigaoka frog eggs among the autumn leaves. As I took in this beautiful scenery, dinner began. We started with a tea made from the new shoots of akebi, followed by a pre-dinner drink of iris sake for Children's Day. Since I was driving, I only enjoyed the aroma. Then, the dishes began to arrive. I received detailed explanations about each dish, but I couldn't remember everything, and my phone ran out of battery, so I only have pictures of the first few dishes. The unique flavors of the dishes here are truly one-of-a-kind. When it was time to leave, the owner personally escorted us to the front of the restaurant. It reminded me of how traditional ryotei (Japanese inns) used to be, and I was deeply moved. As I got into the car, I looked up at the sky and saw a blanket of stars, including the Big Dipper shining brightly. On the way back, the staff warned us to be careful as deer sometimes appear, and indeed, we saw many wild deer along the roadside. I had a wonderful experience that I couldn't have in Nagoya. Thank you very much! I can't give anything less than a perfect score for everything. This restaurant deserves a full score in every aspect. I highly recommend that everyone try to make a reservation and visit this place. Less

Dinner at Miyamasou

on 11 Oct 2025

by Food In London

90 minutes outside of Kyoto, is @miyamasou2020, one of the most unique and special dining experiences to be had in Japan. The kaiseki meal contains lots of locally foraged wild herbs, wild flowers, animals and vegetables. They call it tsumikusa cuisine. Definitely worth a special journey.

Daikon and ginkgo with Miyamasou’s own amazing miso (best I’ve had)

Carp from local river. Carp skin.

Chrysanthemum jelly. Wasabi. Shoyu. White miso soup with acorn tofu

Peanut, fried... More

90 minutes outside of Kyoto, is @miyamasou2020, one of the most unique and special dining experiences to be had in Japan. The kaiseki meal contains lots of locally foraged wild herbs, wild flowers, animals and vegetables. They call it tsumikusa cuisine. Definitely worth a special journey.

Daikon and ginkgo with Miyamasou’s own amazing miso (best I’ve had)

Carp from local river. Carp skin.

Chrysanthemum jelly. Wasabi. Shoyu. White miso soup with acorn tofu

Peanut, fried horse chestnut, egg yolk marinated for 3 days in miso, persimmon stuffed with river fish, walnut, river shrimp, egg white with carp, fish wrapped in burdock leaves. Pretty unique dish and variety. Leaves/decoration all from local surroundings

Deer, maitake mushroom, chestnut paste, pomegranate

Eel with risotto.

River fish soup (iwana) with matsutake mushrooms. With sudachi (Japanese lime)

Ayu sweetfish in cedar with kabosu lime with matsutake mushroom with kabosu lime

Tempura of frog with grated radish and mushroom

Konbu, pickled white melon, daikon, pumpkin

Crayfish with rice and mushroom

Pear. Mountain grapes

Mochi. Anko in it (paste made from azuki red beans)

Matcha

#miyamasou #foodinlondon #miyamaso #kaiseki #tsumikusa #ryokan Less

Dinner at 美山荘

on 16 May 2024

by Reisa Jiang

Spring colors and flavors in the mountain•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood... More

Spring colors and flavors in the mountain•
•
•
•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #miyamasou #kyoto #japan #japanesefood #美山荘 #京都 #日本 #日本料理 Less

10 / 10

Lunch at Miyamasou

on 12 Sep 2022

by Gerhard Huber

Summer menu at Miyamasou, 5th meal here and for me the best so far.
Carp, ayu, pig in pumpkin, hamo it was all there and better than ever.
I love this place.

10 / 10

Lunch at Miyamasou (美山荘)

on 08 Apr 2022

by Gerhard Huber

Always a delight, spiritual.

10 / 10

Breakfast at Miyamaso

on 06 Dec 2021

by Gerhard Huber

A mystic experience, hearty but not overwhelming breakfast after a soak in the bath (which can be even enhance for the daring in jumping into the little river).

9 / 10

Dinner at Miyamaso

on 06 Dec 2021

by Tomoko Morikawa

丹波山奥にある謙虚な美しさに心打たれる。

門外不出の、というフレーズを
昨今なかなか使える場所は少ない。
どこも統一化され同じような流行りの料理に毒され
人気のみで評価され、その評価がまたミーハーを誘い
よくわからないマーケットができあがってしまっている。

こちら美山荘は京都からなかなかの山道を走ること一時間。わざわざ出向いてのみ辿り着くことのできる
門外不出、の静かな美しいお宿、そして摘み草料理のお食事処である。

日の入り前に到着、思ったほどは冷え込んでいない。
川のせせらぎと夕陽の光がこちらの光景を一層際立たせる。

今回一番奥の石楠花へ通される。
外気は3度だが室内は十分に暖かく、一枚張りの大きなガラス戸からは縁台続く。紅葉も終わり冬の気配の花背の凛とした空気が我々の心を癒す。

暖かい離れの風呂でゆっくりと体をほぐし、深めの浴槽にじっくりと浸かる。
夕食まで一時間。
程よい塩梅だ。

風呂の後には生姜湯が届けられる。
涼しい川の音に誘われて縁台に出れば
ひんやりとした空気で体は一気にクールダウン。

さて、お待ちかねの夕食は母屋へ。
前回のテーブルスタイルとは趣を変えて今回は
茶懐石スタイルで。
お部屋は鶴の襖絵、欄間も鶴、と鶴尽くしのお部屋で
日本酒は八栄鶴、こちらは夏に訪問した酒蔵の日本酒である、、素晴らしい夕食は始まった。

謙虚な美しさ、とでも言えばよいだろうか、、。
どのお料理も、そして女将さんの佇まいにも
謙虚な凛とした美しさが存在する。

すべてが程よい。
そして全てがきちんと整っている。

幸福感に包まれた時空間を心ゆくまで楽しませて頂いた。

ディナー覚書

銀杏の朴葉焼き　
熱々の銀杏とお酒がなんとも良い。
2二十日大根のあちゃらづけ

原木舞茸の擦り流しにごまどうふ。
絶品でした。

生簀飼いの鯉
こちらの鯉には前回も驚いたんです、、
佐賀の龍水亭の鯉が日本一だと思っていたんですが
全く違うテクスチャー。旨味は前回のほうが強かったかな、、
姫大根、金山寺味噌、
もって菊の寒天。

八寸
地鶏卵の黄身の味噌漬け。
ジビエの最初は鹿肉。鹿肉には山葡萄をバルサミコにしたソースの味付け。

生の立派な落花生を茹でたものの炭火焼き。
栃餅をくだいてあられにしてあげた蒟蒻。
小さなお猪口にはやまくらげ
丹波の立派な黒豆の枝豆。立派でした。
川海老の揚げ物。

もくずがにの蒸しもの。
川蟹の上品な味わい。
最近上海蟹ばかりなのでこれはこれで質素でよい。

熊のすきやき
せり　ゆば　さといもと共に。
あぶらがとても甘い。
熊はあまり火を通さないほうが良いとのことで
さっと。

焼きカブラ。
ぐじ＝甘鯛のかぶみぞれ仕立て
蕪の葉が程よいアクセントになっている。
それにしてもこの薄味のお出汁で甘鯛の甘さ、旨味、脂が際立っている。うまい。

こもち鮎
この時期の子持ち鮎は子に栄養がいくので親の味が弱くなる、、そこを杉板で香りをおぎなう調理法。
幽庵味噌漬けの鮎を杉板で挟んだ焼き物。

猪の頬肉。
えびいもをマッシュポテトにしたものと。
頬肉自体が苦手なので少し残してしまいました。

猪
みそづけのグリル。
私はこちらの方が好み。

締めはゆりねご飯。
付け合わせは甘海老と梅、酒粕を合わせたものなど。

デザートは
柿の葉アイスクリーム。
熟し柿の表面がキャラメライズされたところに
アイスクリーム。美味しゅうございました！
さるなし＝ベビーキウイの酸味が効いていました
... More

丹波山奥にある謙虚な美しさに心打たれる。

門外不出の、というフレーズを
昨今なかなか使える場所は少ない。
どこも統一化され同じような流行りの料理に毒され
人気のみで評価され、その評価がまたミーハーを誘い
よくわからないマーケットができあがってしまっている。

こちら美山荘は京都からなかなかの山道を走ること一時間。わざわざ出向いてのみ辿り着くことのできる
門外不出、の静かな美しいお宿、そして摘み草料理のお食事処である。

日の入り前に到着、思ったほどは冷え込んでいない。
川のせせらぎと夕陽の光がこちらの光景を一層際立たせる。

今回一番奥の石楠花へ通される。
外気は3度だが室内は十分に暖かく、一枚張りの大きなガラス戸からは縁台続く。紅葉も終わり冬の気配の花背の凛とした空気が我々の心を癒す。

暖かい離れの風呂でゆっくりと体をほぐし、深めの浴槽にじっくりと浸かる。
夕食まで一時間。
程よい塩梅だ。

風呂の後には生姜湯が届けられる。
涼しい川の音に誘われて縁台に出れば
ひんやりとした空気で体は一気にクールダウン。

さて、お待ちかねの夕食は母屋へ。
前回のテーブルスタイルとは趣を変えて今回は
茶懐石スタイルで。
お部屋は鶴の襖絵、欄間も鶴、と鶴尽くしのお部屋で
日本酒は八栄鶴、こちらは夏に訪問した酒蔵の日本酒である、、素晴らしい夕食は始まった。

謙虚な美しさ、とでも言えばよいだろうか、、。
どのお料理も、そして女将さんの佇まいにも
謙虚な凛とした美しさが存在する。

すべてが程よい。
そして全てがきちんと整っている。

幸福感に包まれた時空間を心ゆくまで楽しませて頂いた。

ディナー覚書

銀杏の朴葉焼き　
熱々の銀杏とお酒がなんとも良い。
2二十日大根のあちゃらづけ

原木舞茸の擦り流しにごまどうふ。
絶品でした。

生簀飼いの鯉
こちらの鯉には前回も驚いたんです、、
佐賀の龍水亭の鯉が日本一だと思っていたんですが
全く違うテクスチャー。旨味は前回のほうが強かったかな、、
姫大根、金山寺味噌、
もって菊の寒天。

八寸
地鶏卵の黄身の味噌漬け。
ジビエの最初は鹿肉。鹿肉には山葡萄をバルサミコにしたソースの味付け。

生の立派な落花生を茹でたものの炭火焼き。
栃餅をくだいてあられにしてあげた蒟蒻。
小さなお猪口にはやまくらげ
丹波の立派な黒豆の枝豆。立派でした。
川海老の揚げ物。

もくずがにの蒸しもの。
川蟹の上品な味わい。
最近上海蟹ばかりなのでこれはこれで質素でよい。

熊のすきやき
せり　ゆば　さといもと共に。
あぶらがとても甘い。
熊はあまり火を通さないほうが良いとのことで
さっと。

焼きカブラ。
ぐじ＝甘鯛のかぶみぞれ仕立て
蕪の葉が程よいアクセントになっている。
それにしてもこの薄味のお出汁で甘鯛の甘さ、旨味、脂が際立っている。うまい。

こもち鮎
この時期の子持ち鮎は子に栄養がいくので親の味が弱くなる、、そこを杉板で香りをおぎなう調理法。
幽庵味噌漬けの鮎を杉板で挟んだ焼き物。

猪の頬肉。
えびいもをマッシュポテトにしたものと。
頬肉自体が苦手なので少し残してしまいました。

猪
みそづけのグリル。
私はこちらの方が好み。

締めはゆりねご飯。
付け合わせは甘海老と梅、酒粕を合わせたものなど。

デザートは
柿の葉アイスクリーム。
熟し柿の表面がキャラメライズされたところに
アイスクリーム。美味しゅうございました！
さるなし＝ベビーキウイの酸味が効いていました
Less

10 / 10

Dinner at Miyamasou (美山荘)

on 05 Dec 2021

by Gerhard Huber

Winter menu at Miyamasou.
Bear, boar, winter ayu and kue.
If you score a room in the river wing, you are in for a wholesome treat. The room, the onsen, the food and the hospitality combine to an unique experience.
Try hard to get there!

Dinner at 美山荘

on 20 Oct 2021

by Reisa Jiang

Miyamasou 美山荘 1st visit — even more remote location than Hirasansou up in the mountains north of Kyoto. Almost identical ingredients as the day before at Hirasansou but completely different style, more rustic and down to earth. Koi sashimi was pure, fresh and crunchy; thanks to the clean mountain water they grow in. A beautiful place to visit and have a delicious meal. •
•
•
•
•
#foodgasm #yum #eat #foodpic #foodpics #foodphotography... More

Miyamasou 美山荘 1st visit — even more remote location than Hirasansou up in the mountains north of Kyoto. Almost identical ingredients as the day before at Hirasansou but completely different style, more rustic and down to earth. Koi sashimi was pure, fresh and crunchy; thanks to the clean mountain water they grow in. A beautiful place to visit and have a delicious meal. •
•
•
•
•
#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #miyamasou #kyoto #kaiseki #japan #japanesefood #美山荘 #京都 #日本 #日本料理 #懐石料理 #autumn Less

Dinner at 美山荘

on 25 May 2017

by Jason Wang

Morning coffee and brown sugar cake. Until next time!
_
美山荘 Miyamasou, Kyoto (Dec 2016)
#cityfoodsters_kyoto
#cityfoodsters_miyamasou