Miyama Sou

The story

Miyamasou: Seasonal Tsumikusa Dining in Kyoto’s Hanase Mountains

A Mountain Kitchen Rooted in Heian Traditions

Miyamasou in Kyoto operates a refined kitchen where fourth-generation owner Hisato Nakahigashi applies Tsumikusa cuisine principles to local harvests. The property began as an 1892 guesthouse for Yamabushi ascetics before evolving into a public dining destination. Nakahigashi brings back service habits from a French auberge to shape every plate. He names his culinary style after the herb gathering pastime once enjoyed by Heian aristocrats.

Wild Herbs and Stream-Bred Delicacies

Chefs venture daily into the surrounding rivers and forest edges to collect edible plants. Sweetfish raised on fresh moss in Hanase streams appear regularly on the seasonal menu alongside these gathered greens. The kitchen balances raw preparations with gentle simmering to preserve each ingredient’s natural texture. Guests experience this mountain cooking through multi-course selections priced around twenty-eight thousand yen per person.

Architecture Meets Unobstructed Nature

Master architect Sotoji Nakamura designed the main building using traditional Sukiya-zukuri methods. Large glass panels replace solid walls along the annex rooms to frame the adjacent riverbed. Antique tea ceremony objects and sliding door artwork occupy the wooden shelves. This layout allows diners to hear the water flow without leaving their seats while earning recognition from the We’re Smart Green Guide.