Japanese Culinary Ryokan Sushiyone

🍣A century-old culinary ryokan serving seasonal kaiseki in rural Kyoto

Kyoto · Ryori Ryokan Sushiyone

1

A culinary inn since the Taisho era

• 🏮A culinary ryokan in Shuzan, Keihoku (northern Kyoto), with more than 100 years of history.
• 🍣The founder started out as a sushi shop, hence the name 'Sushiyone'; it later became an inn for raftsmen floating timber down to the capital.
• 🎨Painters such as Domoto Insho and Fukuda Heihachiro were regulars, and paintings, calligraphy and furnishings are changed with the seasons and events.

2

Eight tatami rooms matched to group size

• 🍵The ground-floor special rooms 'Ume' and 'Hagi' have a real tea room, garden views and an en-suite toilet and washbasin (1-2 guests).
• 🌿The 2nd-floor 8-tatami rooms 'Ayame' and 'Botan' are compact rooms with mountain and river views, with toilet and washbasin (1-2 guests).
• 👨‍👩‍👧The ground-floor 10-tatami rooms 'Momiji' and 'Sakura' suit families and groups, with dining and sleeping rooms divided by fusuma doors (3-5 guests).

3

Kaiseki built on local ingredients

• 🍱The signature is a creative kaiseki generously using seasonal ingredients.
• 🥩The 'Shuzan Kaiseki' pairs Keihoku produce with Kuroge Wagyu from a local beef specialist, sweets from a local confectioner and sake from the Haneda Shuzo brewery.
• 🍲Kuroge Wagyu sukiyaki and shabu-shabu courses are also offered, and meal-only bookings are accepted by phone.

4

Seasonal limited courses

• 🐟From June to early September, wild ayu sweetfish from the Kamikatsura River are kept alive in a tank until cooking for the ayu course.
• 🍄Mid-September to mid-November brings a matsutake kaiseki with dobin-mushi and tempura; March to April features a cherry-blossom kaiseki with mountain vegetables and bamboo shoots.
• 🐗From November to March, botan nabe wild boar hot pot is served in a broth blended with house-made miso.

5

Breakfast and private dining rooms

• 🍚Breakfast is a Japanese set with freshly cooked Keihoku rice, the proprietress's homemade side dishes and a large rolled omelet.
• 🚪Meals are served in private dining rooms sized to your party.
• 🍵Staying guests are welcomed with matcha and Japanese sweets.

6

Bath drawn from the Kamikatsura River

• 🛁Not a hot spring: the bath uses mineral-rich, soft underground water from the Kamikatsura River.
• 🔑No reservation needed; if it's free, lock the door and use it privately.
• ⏰Open 15:00-23:00 and 6:00-9:00 the next morning.

7

Lobby, banquet halls and a small bar

• 🏠The proprietress greets guests in a warm, open lobby.
• 🎉A 48-tatami hall (up to 32 people), a 20-tatami hall and private rooms host gatherings and memorial services.
• 🍶'Syu's Bar', a counter of about 10 seats, opens Wed, Fri and Sat 20:00-23:30 with sake and home-style small dishes.

8

Nearby sights and access

• ⛩️Handy for temples around Kyoto's Kitayama area, including Joshoko-ji (cherry blossoms and autumn leaves), World Heritage Kozan-ji and Jingo-ji.
• 🚌From JR Kyoto Station, take the JR Bus Takao-Keihoku Line bound for Shuzan (about 1 hr 20 min); the inn is a 3-minute walk from Shuzan stop.
• 🚗By car, follow Route 162 (Shuzan Kaido), about 25 minutes past Takao; free parking for about 8 cars.

3

Kaiseki built on local ingredients

• 🍱The signature is a creative kaiseki generously using seasonal ingredients.
• 🥩The 'Shuzan Kaiseki' pairs Keihoku produce with Kuroge Wagyu from a local beef specialist, sweets from a local confectioner and sake from the Haneda Shuzo brewery.
• 🍲Kuroge Wagyu sukiyaki and shabu-shabu courses are also offered, and meal-only bookings are accepted by phone.

4

Seasonal limited courses

• 🐟From June to early September, wild ayu sweetfish from the Kamikatsura River are kept alive in a tank until cooking for the ayu course.
• 🍄Mid-September to mid-November brings a matsutake kaiseki with dobin-mushi and tempura; March to April features a cherry-blossom kaiseki with mountain vegetables and bamboo shoots.
• 🐗From November to March, botan nabe wild boar hot pot is served in a broth blended with house-made miso.

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A small culinary ryokan in the river-and-forest country north of Kyoto, ideal for unhurried seasonal meals of ayu, matsutake and wild boar. Note that the bath is not a hot spring, the 10-tatami rooms have no toilet, and the bus from Kyoto Station takes over an hour.

#KyotoRyokan#Keihoku#CulinaryRyokan#Ayu#Matsutake#KyotoDayTrip#Kaiseki

* This introduction was compiled from information published by each property (official website and similar sources), so some details may differ from what you find on the day. It is AI-assisted and can contain errors — please check the official website and the details shown at booking before you reserve.

From onsen etiquette to check-in — the things worth knowing first.

What are the check-in and check-out times at Japanese Culinary Ryokan Sushiyone?

Check-in starts at 15:00 and check-out is by 10:00.

Where is Japanese Culinary Ryokan Sushiyone located?

It is in Kyoto. Address: 15-2 Nakagaichi, Shuzancho, Keihoku, Ukyo-ku.

What is the cancellation and refund policy?

Free-cancellation deadlines vary by rate plan and are shown with each room. Cancelling before the deadline gives a full refund.