Savoring Time and Nature to Know What True Luxury Is

Founded in 1895, "Miyamasou" stands in the deep mountain village of Hanase, Kyoto. It started as a shukubo for the revived Daihizan Bujo-ji Temple, and the third-generation head, Yoshitsugu Nakahigashi, turned it into the culinary inn "Miyamasou" in 1937. The "tsumikusa" (foraged herb) cuisine, born out of affection for Hanase's nature, deeply and powerfully permeates the body and mind. Currently, the fourth-generation head, Hisato Nakahigashi, goes into the mountains, gathers herbs, and serves meals. Learn the luxury of communing with Hanase's nature and listening to the sound of the Katsura River's water.