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Fine Dining and Foraged Cuisine at a Kyoto-Area Ryokan
Owner Hisato Nakahigashi combs the forests surrounding his ryokan each morning for the fresh herbs found in his tsumigusa (foraged) cuisine. Watch him prepare carp sashimi and salt-baked bamboo on a rectangular chestnut counter that surrounds a hearth. Then wind down in one of four humble guest rooms, in which latticed sliding windows and wood-panel ceilings evoke the adjacent Buddhist temple.
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