Miyamaso

Here are three unique and unconventional aspects of the Michelin-starred restaurant Miyamaso in Kyoto, highlighted by their distinctive features:

1. Cuisine Centered on Wild Mountain Vegetables and Local Foraged Ingredients
Miyamaso specializes in dishes made from wild grasses and mountain vegetables handpicked from the surrounding natural environment. Their menu emphasizes seasonal bounty sourced from nearby herbs, river fish, and mushrooms, reflecting a deep commitment to coexistence with the mountain ecosystem and reducing food mileage. This approach offers diners a true sense of the season and nature's blessings in every dish.

2. Integration of Traditional Ryokan Experience with Kaiseki Dining
Miyamaso is not only a restaurant but also a ryokan (traditional Japanese inn) that offers guests an immersive experience combining exquisite kaiseki cuisine with serene mountain lodging. The accommodation features sukiya-style tea house architecture by a stream, with tastefully decorated rooms including flower arrangements and calligraphy in the tokonoma alcove. Guests can enjoy private tatami rooms or kappo-style counter seating where they watch chefs at work, enhancing the connection between dining and environment.

3. Seasonal and Nature-Immersive Dining Atmosphere
The restaurant's location and design allow guests to enjoy breathtaking views of the river and mountain cherry blossoms throughout the seasons. Dining here is described as a luxury of being immersed in nature, with experiences such as tasting wild berries freshly picked that morning and freshly caught river fish. The underfloor heating in the kappo-style seating area provides comfort during colder weather, and the summer veranda overlooking the stream offers a peaceful setting for tea and sweets amidst verdant surroundings.

The most honored or signature ingredients at the Michelin-starred restaurant Miyamaso in Kyoto are:

• Wild herbs and mountain vegetables (tsumikusa): Hand-picked from the surrounding Hanase mountain ecosystem, these ingredients express the natural beauty and seasonality of the region. They are central to Miyamaso’s cuisine, reflecting a deep connection to the local environment and foraging tradition.

• River fish: Fresh fish from nearby rivers, such as tilefish and mackerel, are incorporated to honor the historical Saba Highway and add a seafood dimension to the mountain-based menu.

• Mushrooms: Locally sourced mushrooms contribute earthy flavors and textures, complementing the mountain vegetables and herbs.

These ingredients are used in a tasting menu that highlights the seasonal and ecological richness of the Hanase district, blending mountain and river elements to create a unique kaiseki experience rooted in Kyoto’s natural and cultural heritage.

Tasting Menu

• Kusaki (Seasonal Harvest): ¥60,000
• Tsumikusa (Wild Grasses): ¥80,000

A La Carte

• Blue Lobster: ¥20,000
• Tilefish: ¥18,000

Note:

Miyamaso's menu is subject to change based on seasonal availability of ingredients.