Deep in the forested Hanase Mountains, far from Kyoto’s crowded temples and bustling streets, Miyamasou offers one of Japan’s most extraordinary dining experiences. This historic Japanese inn and restaurant has stood in the mountains for more than 120 years, beginning in 1892 as a temple guesthouse before becoming a ryokan and restaurant in 1937.
In 2026, Miyamasou reached the pinnacle of the Michelin Guide, earning its third Michelin star—the first new three-star restaurant in Kyoto in six years. Chef Hisato Nakahigashi’s cooking is inseparable from the landscape surrounding the restaurant.
Its signature philosophy, known as Tsumikusa cuisine, takes inspiration from the ancient Japanese tradition of gathering wild herbs. Rather than treating nature as a backdrop, Miyamasou brings the surrounding mountains directly onto the plate. Depending on the season, diners may encounter freshly gathered mountain vegetables, mushrooms, river fish, wild herbs and game. Sweetfish from Hanase’s clear streams are among the area’s prized ingredients.
The experience extends beyond the food. Miyamasou is surrounded by trees, streams and the quiet rhythms of rural Hanase, while its traditional Sukiya-style architecture creates an intimate connection between the dining room and landscape. The restaurant’s philosophy emphasizes harmony with its mountain ecosystem and the use of ingredients sourced close to home.
That remoteness is precisely what makes Miyamasou remarkable. This is not simply a three-star restaurant located outside a major city; it is a destination where place, season, hospitality and cuisine become one experience. For travelers seeking Michelin-starred dining far from the conventional fine-dining circuit, Miyamasou may be one of Japan’s most compelling destinations.
Images courtesy of Miyamasou
