This time, after a memorial service, I stayed with my younger brother and his wife. Since our last visit was so good, I decided to splurge and let my brother experience it too. I gave the bed room to my brother and stayed in a Japanese-style room in the new building this time. The service seemed a bit inexperienced - the yukata sizes were not right, the placement of snacks was wrong, and other things that were hard to believe for a ryokan. However, it strangely gave a sense of comfort. The room was lovely. There was a study corner with a sunken kotatsu table, and amazingly, there were small square windows cut out of the side glass window. The fresh air felt nice. The long-awaited dinner was wonderful, just like last time. To our surprise, they prepared a meal in a room on the first floor of the old building built in the Edo period, where Kawabata Yasunari used to dine. We were all deeply moved. The appetizers included crab and kamasu sushi, all exquisite. The soup contained sea bream and lotus root. The taste was good, but the lotus root paste made the soup a bit cloudy, which was disappointing for someone who prefers clear soup. The sashimi included blackthroat seaperch, sea urchin, and grilled pike conger. As someone who has indulged in luxury blackthroat seaperch sashimi and grilled dishes in Tajima, I wasn't particularly impressed. The grilled dish was bonito. As a side dish, there was steamed rice with chestnuts and bamboo shoots. The fried dish was tempura of conger eel, matsutake mushroom, and ginkgo nuts, which was the most delicious dish this time. It was fried but not greasy at all, and the broth was exceptionally delicious. Is it the magic of matsutake mushrooms? The simmered dish included quail, duck dumplings, and chrysanthemum greens, a stable taste of a traditional Japanese restaurant. The fruits included a Western pear called Aurora and grapes called Kogane. The sake tasting was excellent, with Kinzoku Shuzo being the favorite. Breakfast was again Western-style, and it was also luxurious. Since the other members had Japanese breakfast, we also enjoyed the leftover yudofu from Hirano-ya. Even though the restaurant was closed on Sundays, they made sure it was delivered. When checking out, the landlady asked where we were going next. When we mentioned that we were heading to a memorial service at Chion-in Temple, she gave each of us a bottle of ice-cold water, just like their motto "Guests, like fish, are welcomed back." It's amazing. I'm already a fan.

This is one of Kyoto's three major long-established inns. Located in the heart of Kyoto, it is a very convenient location. For dinner, you can choose between Kyoto kaiseki cuisine, and for breakfast, you can choose between Japanese or Western cuisine. The Kyoto kaiseki dinner is visually light but has a strong flavor and was delicious. The breakfast of rice and tofu was very tasty.

※This is the price including accommodation. This time, I stayed at "Hiiragiya Ryokan" and dined at "Tawaraya" and "Sumiyan," and this "Hiiragiya" is a ryokan that overturns the common belief that the food at traditional ryokans is usually not delicious. The head chef changed three years ago due to retirement, and the food was delicious when I visited before, and it was delicious this time as well. The portion sizes of each dish were not too large as typically found in ryokans, and they used plenty of seasonal ingredients (no strange small pots appeared) which made the meal delicious until the end. We also enjoyed the sake, the appetizer, the various dishes, and the fruits. When you order sake, you don't need to replace the finely crushed ice under the sake bottle each time, which seems wasteful, but all six types of sake were deliciously enjoyed. When you visit Kyoto again, be sure to check it out! Thank you for the delicious meal ('◇')ゞ

Visited a long-established ryokan in Kyoto. Experience the history and wonderful hospitality. It exceeded expectations and was truly amazing. The kaiseki cuisine had interesting elements and I made new encounters. I rated the food a 4.7 based on personal preference, but added points for the service, making it a perfect score. In a world filled with fake Japanese and Kyoto-style things catering to inbound demand, I was delighted to find the genuine Kyoto here. I would love to visit again. The breakfast highlighted the natural flavors, light yet rich in taste. I believe the quality of water used overall is excellent, providing a solid foundation of umami. [Point!] ✓Perfect customer service. True hospitality here. ✓Multiple tea varieties, all excellent. ✓The spacious main hall is impressive. ✓Restrooms are spacious, considering visits in traditional attire.

On the second day, I stayed at "Hiiragiya." Along with Tawaraya Ryokan and Sumiya Ryokan, it is known as one of Kyoto's long-established ryokans. The accommodation fee is 43,400 yen (including tax) with two meals included. There is a water sprinkler in front of the gate, indicating that preparations are made to welcome guests. Upon entering the entrance, a frame with the words "来者如帰" greeted me, meaning "I want you to relax as if you have returned to your own home." Established in the first year of Bunsei (1818), it is a commitment since its founding. The inn consists of two types: the old building where you can feel the atmosphere from the late Edo period and the sophisticated new building. In addition to baths in each room, there are two family baths available by reservation. Dinner was served in the room in the evening, and breakfast was served in a private dining room in the morning. The Kyoto kaiseki cuisine uses seasonal ingredients and is enjoyable in terms of appearance and taste. If I were to ask for more, I would have liked a bit more volume. The room overlooks a garden and has a calm atmosphere. I was able to spend an elegant day in Kyoto.

Breakfast during my stay at Shigekiya. The day before, I was asked by the waitress whether I preferred Western or Japanese breakfast, so I asked which one she recommended. She naturally suggested Japanese breakfast, mentioning they also serve tofu. I agreed and followed her recommendation. The tofu here is from Hirano Tofu Shop nearby, similar to other long-established ryokans like Tawaraya and Sumiya. Based on the texture, it seems to be soft tofu. In Malaysia, they also sell tofu similar to Japan's. It's not from a Japanese manufacturer, but it's quite large and costs around 50 yen in Japanese currency, so it's relatively easy to find. I sprinkle bonito flakes, drizzle soy sauce, and occasionally add yuzu powder or kabosu juice before eating it all. It's decent, but eating it in a traditional ryokan in Kyoto gives it a significantly gentler feel. It's a typical Japanese breakfast. The fish served was bamboo sole. While the portion isn't particularly large, compared to my usual Malaysian breakfast of yogurt with either a fried egg or a piece of fruit and just milk, this breakfast feels much more elegant and satisfying. Breakfast here doesn't seem to emphasize enjoying the meal, which is the reality. Of course, individual preferences vary depending on eating habits, and different countries have different breakfast customs; some countries like Italy may suffice with a simple Caffè and Cornetto, while others, like Malaysia with Nasi Lemak, prefer a substantial breakfast. Generally, breakfast at a ryokan may have small rice bowls, but since the rice is delicious, I usually ask for seconds. Taking our time, sitting face to face with family, and enjoying the meal is a very peaceful moment. It's the final event when paying a high price to stay at a ryokan. After that, we usually leave the ryokan around 11 a.m., so we are usually quite full for lunch, which we either keep simple or have much later. This ryokan doesn't provide excessive service, yet they are very considerate during necessary interactions. A large plaque with the calligraphy "Kaerimono Kitaru" by Yasunari Kawabata is displayed at the entrance. It's not that Kawabata instructed to do so, but it conveys the atmosphere of a ryokan where one would feel that way, and indeed, that feeling was present. It's a very good ryokan. You may not fully appreciate the charm of such a ryokan until you've aged a bit.

One of the three long-established inns in Kyoto. I had stayed at Tawaraya in 2015. Since I live in Nishinomiya, it only takes a little over an hour to get to Kyoto. Staying in Kyoto is a special occasion for those who cannot return to Japan for a while due to work or for a short visit during their stay, and it is not common to stay overnight somewhere that can be visited on a day trip unless it is a hot spring area (such as Arima Onsen nearby). This inn also has a history of about 200 years, and although there have been countless famous guests in the past, I had to cancel my reservation for Yasunari Kawabata's room, which I had booked when returning temporarily last April, due to COVID-19, so I made a new reservation for my return this time. I have read most of Yasunari Kawabata's representative novels, and I have stayed at "Yumoto-kan" in Naka-Izu, famous for his early works, as well as "Fukudaya" located further south. It is interesting to trace something related to a favorite author. The inn is divided into the main building and the new building. Initially, I enjoyed tea and sweets in a place like the large hall in the new building, and my room is located at the back of the main building. It seems to belong to the oldest part in the history of additions. It is a rectangular room with two adjoining rooms, with a garden on the left side facing the back and the side. There is a small two-person table in the back, from which you can overlook the garden. It is calming to see a well-maintained Japanese garden. Looking through the old, distorted glass, you can see insects swarming like mosquito coils, so I refrained from opening the window to avoid trouble, but I still enjoyed the view. I ordered dinner at 7 o'clock and until then I relaxed in my room, reading the newspaper or a book. I enjoyed the tranquility. The dishes are as shown in the photos, not overly elaborate but in line with the season, not extravagant but sincere. The soup consisted of abalone, fish cake with tangerine zest, and yuzu flower. The sashimi was made with swordfish, sea bream, and squid, enjoyed with vinegar, salt, and soy sauce. The visually pleasing "hassun" included eel roll, squid ink, fried beans, lily bulb, abalone, Daitoku-ji temple wheat gluten, asparagus, and shrimp. By this time, I had already ordered sake and was enjoying it. The main grilled dish was bamboo shoot balls, duck, and flower sansho pepper sauce. Spring in Kyoto is truly wonderful. The rice was burdock rice, and of course, I had seconds. I drank about three cups of sake, ate very refined Kyoto cuisine, and was satisfied. After that, I relaxed for a while and then bathed in the takano maki bath in the room. Since there were enough rooms for two people, we did not spend time in the room near the entrance, so even just the main room of 10 tatami mats would have been fine. The attendant explained that Yasunari Kawabata visited this room exclusively with his family. He seemed to have written in a different 8-tatami mat room. Staying at such inns for several days and eating such feasts every day is impossible. If it were someone as lean as Yasunari Kawabata, it would be even more so. Perhaps there is some special consideration for a famous person like him. Fortunately, there were no guests upstairs that day, but because it is an old structure, if there were guests above, even slight noises might be disturbing. I like staying in old Japanese buildings, but this aspect always concerns me. It was before COVID-19 rapidly spread, but even at that time, the number of guests might have been low. That turned out to be fortunate. It cost a little over 65,000 yen for one person. Well, it's expensive. But still, it's fine. I had been unable to return for a long time. In a situation where I cannot return frequently, I cannot indulge too often. It's like investing the money I saved from not being able to return there. Holly was used throughout the room's furnishings. They must have collected or had them custom-made. I did not search every nook and cranny to see where they were.

Waking up to the sound of nightingales in Kyoto. After the futon is raised, a subtly sweet ginger tea is served. After enjoying a morning bath in the room's bath, it's time for breakfast. "I'm sorry for the inconvenience," says the staff. Steaming hot yudofu is served in a bucket. No need to apologize. It's all part of the experience. Grilled tilefish is also a must-try. Orange juice, yudofu, grilled tilefish, simmered tofu skin and sea bream, rolled omelette, spinach ohitashi, kinpira burdock, spicy cod roe, shredded dried fish with sansho pepper, pickled plum, clam soup, rice, pickles, yogurt. The staff happens to be the same as my previous stays, and we chat about old stories. Before checking out, I visit the rooms where Charlie Chaplin, Yukio Mishima, and even Prince Akishino stayed. I discuss with my friend where to go next. Following the landlady's suggestion, we visit Ninnaji Temple to see the lingering cherry blossoms and then head to Haradani-en Garden. They print out maps and guides for us, for which we are grateful. Everyone sees us off politely as we leave the inn. When will we "return" next time?

Squeezing in a girls' trip with friends during a break from work, we stayed at this place that I love and have visited many times. One of the representative traditional Japanese inns in Kyoto established in the Edo period. It was my first time at Shigeya in spring. While the new building is nice, this time I requested the old building. I stayed in a room that Yasunari Kawabata often used when writing. The shoes are taken off at the entrance, which is well swept and watered. We are warmly welcomed, filling me with the feeling of coming back to Shigeya. Unfortunately, I didn't get to meet the head proprietress this time, but she is still welcoming guests every day at 98 years old. It's so heartwarming. I can picture her gentle smile. Upon arrival, we first enjoyed matcha in the new building's hall. The tea snacks have remained the same for over 20 years. When shown to our room, the bath was already filled with hot water. I first sweat it out in the bath. After the bath, fragrant roasted green tea was served. Taking a breath, I then headed to the outdoor bath I had reserved. The bath attendant guiding us remained the same as before. The newly renovated place from last year smells of highland mokusei. Spacious and comfortable! Inhaling the scent of the original amenities such as soap, lotion, and emulsion, various memories flood back, filling me with nostalgia. Now, it's time for the eagerly awaited dinner. You can dine in your room or in the hall, but we chose to have both dinner and breakfast in our room. Before-meal Sake: Shokutoku Junmai Ginjo Koharu. Appetizer: Sakura sea bream wrapped in cherry leaves, white asparagus with wasabi vinegar, peony shrimp, caviar, udo, and taranome in dashi jelly. Such beautiful red sea bream! Unique to this season. The caviar enhances the sweetness of the tender peony shrimp. Soup: Oilfish with Yoshino yuzu and clove wheat gluten. The well-cooked oilfish is hidden under the large clove wheat gluten. A very delicious broth. Sashimi: Grilled swordfish with grated turnip, Kawakami seaweed, wasabi, myoga, vinegar squid, vinegar citrus, salt, and shiso flowers. The aroma of the Kumamoto seaweed generously served with soy sauce is delightful. The thick swordfish is served with grated daikon. The squid has a strong sweetness. Appetizer: Eel wrapped in lotus leaf, black squid ink, fava beans, warabi salad, lily bulb, abalone, Daitokuji wheat gluten, asparagus, and caridean shrimp. The black squid ink, handmade by the head chef last year, is soft. The abalone is tender. The creaminess of the warabi salad is exquisite. Grilled dish: Grilled bamboo shoots with duck and flower sansho sauce. The bamboo shoots are grilled whole, emitting a unique sweet aroma. The Kyoto duck dressed in flower sansho sauce is delicious. Side dish: Thin bean jelly simmered with clams, cherry blossoms, young sweetfish tempura, cucumber with sesame. The large clams hide under the thin bean jelly. The young sweetfish tempura is crispy and fragrant. Even the simple side dish of cucumber with sesame is meticulously prepared. Simmered dish: Simmered sea bream roe with fuki, yuba, and turtle shell sauce. The simmered sea bream roe was hidden under the yuba. It is topped with a turtle shell-colored soy sauce broth. Rice dish: Burdock rice (Koshihikari from Uonuma, Niigata Prefecture). Shiny rice is served abundantly in a box. The fresh scent of new burdock is striking. Clear soup: Red miso soup with shiitake mushrooms and urui mountain vegetables. Pickles: Turnip flowers, rapeseed blossoms, and udo. All delicious. Dessert: Mango, kiwi, strawberry, and warabi and kudzu mochi. The mochi is homemade. Even my friend who gave up halfway through the meal had room for dessert. After getting full, we were provided with fluffy futons. The long-awaited girls' trip left us with endless stories to share. And so, the spring evening passed.

In Kyoto, there are said to be about three long-established inns worth mentioning. Wanting to relax in a tatami room while I still can, I decided to stay at two of them. These two inns are located across the street from each other, and the third one seems to face Fuyacho Street, just about a 3-minute walk away. This street is called Fuyacho Street because many people who handle tofu, wheat gluten, and noodles used to live here. With three long-established inns and the Hinosho Shoten tofu shop lining the street, just walking along this street makes you feel immersed in Kyoto. Stepping through the entrance of the traditional machiya architecture and gazing at the calligraphy that reads "Those who come will return as if they are going home," entering the hall where buildings from the end of the Edo period, Meiji era, and Heisei era harmonize somehow brings a sense of calm. There are rooms said to be favored by famous figures of the past, rooms with white lead (gofun) painted sliding doors (with the gofun part slightly raised about 1mm on the surface), and small rooms where Charlie Chaplin enjoyed tea, among others. If you check out around mealtime, you can even request a mini-tour. Meals can be enjoyed in your room or in the hall. The hall is a Heisei-era building designed by Jun Doda, a first-class architect at Eight Effect Architects, with a large hall on the first floor that embodies the image of Kyoto surrounded by mountains on three sides, with no central pillar and large glass windows offering expansive views. This hall provides a space where guests who wish to dine in this setting rather than going to a separate dining area for dinner and breakfast can expand their choices. Additionally, there are private baths for individual relaxation as well as family baths available, including baths made of high-quality Japanese cypress. Searching for the "hiiragi" (holly) plant is also a fun activity. The furnishings in the rooms, yukatas, tableware, trays, and even the carpets all deserve attention. I personally feel refreshed by the morning light and greenery, so I decided to have breakfast in the hall and dinner in my room. The dinner is a kaiseki meal with a unique twist, different from traditional ryokan cuisine. It combines traditional dishes with creatively enhanced ones. While I can't introduce all the dishes, the appetizer of "sakura masu with sakura leaf" is noteworthy. This dish, served in full cherry blossom season, is so delicious that it brings tears to my eyes. Other delicacies like udo (Japanese spikenard), taranome (young fern shoots), caviar, and shrimp jelly were also enjoyable, but the sakura masu stood out. The soup dish is worth mentioning. Savoring the clear broth and focusing on its flavor is a surprising experience. The clear taste of the oilfish, Yoshino kudzu, and firm-textured chouji-fu (baked wheat gluten) in the soup, enveloped by the Yoshino kudzu, creates a delicate texture. As a Kanto native with rare opportunities to eat chouji-fu, this alone triggered the "Kyoto cuisine" switch in my mind, leaving me in a dreamy state. The addition of hana yuzu (flower yuzu) was also a rare treat for me. I hesitated to finish it quickly, savoring every last drop. The sashimi dish of "tachiuo yaki shimo someshiro" left a strong impression, with a presentation that made me wonder what it was when served on a separate plate. It resembles bonito tataki, but as someone with limited experience, I could only admire such a unique way of serving. The hassun (assorted seasonal delicacies) is impeccably arranged in a traditional style, almost too perfect to eat without feeling guilty. Trying the daidokoro-fu (baked wheat gluten) from Daikokuji Fuyaya was a first for me, and the way the flavor of the simmered abalone permeated the dish was simply "astonishing." It might sound exaggerated, but the refined seasoning leaves me struggling to find words to describe it. The grilled dish of bamboo shoot and duck with sansho pepper sauce was unexpectedly delightful. This counterpunch of flavors showcases Kyoto's chefs' creativity—instead of serving plain grilled bamboo shoot, they brush a sweet and salty sauce on the surface, add duck meat with a hint of sansho pepper, and present it as if to say, "How about this?" As someone who doesn't often eat high-quality bamboo shoot, I tend to appreciate the simple joy of enjoying plain grilled bamboo shoot, but this unexpected twist impressed me. This was my third time having bamboo shoot dishes on this trip, and the second time having grilled bamboo shoot, but this unique twist was a pleasant surprise.

The best in-room meal. At Kawabata Yasunari's room. One of the reasons to have a meal at a ryokan is the in-room meal. If the food is just okay, you might think it's because it's an in-room meal and be prepared for it, especially since there are plenty of delicious places outside in Kyoto for a trip. However, the food was really delicious. Even for big eaters like us, the portion was a bit too much, so I wondered if older people might not be able to finish it. It would have been fine to have half portions of the pike conger and grilled fish, but in the end, we ate it all, haha. The red miso soup was incredibly delicious.

My husband suddenly said, "I managed to book a stay at Hiiragiya, let's go stay there?!" I was surprised. I had always wanted to stay at Hiiragiya, so when he said, "Really!?" he replied, "Already booked!!!" So, we went for a stay (*^^*) Since we wanted to walk around Kyoto city, we dropped off our luggage here. The landlady asked, "Where are you headed?" I replied, "I'll be going to my favorite Shimogamo Shrine♫," which led to a lively conversation as it turns out Hiiragiya and Shimogamo Shrine are connected here☆☆☆ We took a bath before dinner and headed to our dining room. While you can have room service, dining in the hall is also nice☆☆☆ The spacious room on the first floor was shared by three couples that day. Kyoto kaiseki cuisine skillfully showcases seasonal ingredients. The flavors of the season are harmonized beautifully in each dish, resonating with colors, shapes, and delicate poetic sentiments. Reminiscent of the elegant mountains and rivers of Kyoto. Menu for August 2020: aperitif, appetizer, grilled dish, small dish, simmered dish, rice, soup, pickles, fruit. Various dishes kept coming one after another☆☆☆ Recently, I've had a poor appetite and couldn't eat much, but I truly enjoyed every dish here. My husband, who was watching, said, "You ate well..." Delicious food is truly enjoyable to eat~~~(*^^*) The landlady and staff were very attentive, making us feel well taken care of, providing service that felt like "reaching out to scratch an itch! I." We also had breakfast the next morning in the same room where we had dinner, and just like dinner, it was a delightful and satisfying experience~~~If given the chance, I would definitely like to visit again.

Good morning. For the appetizer, I had orange juice. It was nice to have tea and water available. I appreciate the attention to detail here. They have everything prepared up to the point of providing paper. I don't usually drink in the morning, so it's not too noisy for me (laughs). It's good. It's fine, even in the morning. I feel like it can be conveyed through photos without having to say it every time. It's wonderful, a "Japanese breakfast."

I was brought here by my mother to see the Gion Festival when I was in my second year of junior high school. Relying on vivid memories from that time that still remain, I revisited the place after 45 years. Every time I passed by before, I thought it looked dignified and intimidating, but oh my, oh my. The staff here are so humble, kind, and warm that I couldn't help but feel relieved by their welcome. I purposely chose to stay in the old building, just as it was back then. And guess what I found in the corner of the room! A round controller placed there modestly! For me at that time, my eyes widened at the controller that could automatically open and close the curtains in the room. I really want you to see this rugged and magnificent setup. It was worth coming just to encounter this. "There are no spare parts left to fix it," said the innkeeper. This innkeeper is very attentive. They even responded promptly to my mother's portrait, setting it up properly. Truly remarkable. Now, onto the crucial part - the food. We dined in a room in the new building. As usual, we started with champagne and sake simultaneously. - Appetizer: Crab, simmered abalone, and chrysanthemum bud in broth - Hassun (assorted seasonal appetizers): Conger eel, matsutake mushroom, edamame tofu - Hassun (assorted seasonal appetizers): Sea bream, amberjack, tuna, whelk - Sabazushi (mackerel sushi), chestnut and sweet potato paste, grilled saury, simmered prawn, soy sauce-marinated salmon roe - Grilled mackerel with sesame miso, side dish with Pacific saury, eggplant, chrysanthemum beans, fried tree buds - Sweetfish, fig, pumpkin, matsutake mushroom clear soup - Red miso soup with rice - Mixed rice - Dessert: Pear jelly Everything is meticulously prepared, but the dishes are small and don't have that wow factor. It seems like they didn't quite hit the mark for a food geek like me. Also, there's one thing that bothered me - paper napkins. Paper napkins don't suit a place of this caliber, right? The same goes for the next morning. When I asked about the paper napkin carelessly placed on the tray, they responded with, "Please use it as a napkin." That just doesn't cut it. It's a shame, especially considering how great the other services are. There seem to be many foreigners inside the building. Even though you can deceive foreign guests, Japanese people are observant. Now that foreigners have disappeared due to the pandemic, it's a chance to reassess the quality of the food and the traditional setup. Just kidding. Sorry for sounding so pompous.

I always stayed at hotels in Kyoto, so it was my first time staying at a ryokan. It was a lovely inn with a great location, and I had a very satisfying stay. I even decided that I would stay at a ryokan again on my next visit to Kyoto. I stayed in a room right after entering the ryokan. The room had a historic feel to it, was clean and well-equipped, with a beautiful garden, making it very comfortable. It was nice to see the holly leaf symbol on various items. The hot spring water in the bath was from underground, and it felt like a real onsen. There was a bath attendant, which made me feel at ease and enjoy a relaxing bath. The private bath in the room was also very pleasant. I had dinner in the room, and the high-quality and delicious dishes served were just the right amount, leaving me very satisfied. I tried red madonna for the first time, and it was really delicious. For breakfast, I dined in a lovely restaurant. Everything was delicious, making me feel happy from the morning. In particular, the fresh juice made from red madonna was delicious. They brought me tea, gave me detailed information about sightseeing, and provided a level of hospitality that you wouldn't experience in a hotel, making my Kyoto trip even more wonderful.

After breakfast in September 2017, I revisited the inn and wrote a review. All the photos are already uploaded in the previous review. In the morning, I woke up in a fluffy futon and headed to the morning bath as requested. Just like the previous evening, I awakened my body in the hinoki-scented bath. Upon returning to my room, the attendant brought me morning tea and pickled plums. The morning pickled plums were refreshing. Then, I enjoyed a room-service breakfast. The rice in the box, red miso soup with clams and shimeji mushrooms, and trefoil had a luxurious feel. The side dishes included dried flounder, grilled mentaiko, kamaboko, shredded dried fish with mountain pepper, salad, simmered dish in the style of imperial court nobles, boiled dish, rolled omelet, pickles, juice, and more. The flounder had bamboo leaves on it, and I felt the essence of Kyoto throughout. The flounder was wonderfully flavorful, and just that alone was worth a bowl of rice. I finished everything in the box. After breakfast, I relaxed until the last minute before check-out time. At check-out, I had a commemorative photo taken at the charming entrance. As I turned the corner, they gave me a heartfelt send-off. In the evening, I went to pick up my belongings. Boldly, I asked to charge my phone, and they kindly allowed it. They also showed me the grand hall I hadn't visited during my stay. I enjoyed a break there while admiring the beautiful garden, having tea and sweets. They bid me a polite farewell even as I left, expressing my gratitude. I really appreciate it. It was a wonderful inn, and I think I would be happy to stay there again.