Isshinkyo at Yuzuya Ryokan

One of the more unique ryokans we've come across in our travels recently was the Yuzuya ryokan in the Gion district of old Kyoto. Their in-house restaurant Isshinkyo serves local Kyoto style kaiseki meals with a slightly different flair - by using the popular yuzu, a Japanese citrus, to flavor many of their dishes and complement the meal.

The ingredients used were all top notch, fresh and seasonal. I could only imagine what a summer kaiseki set would bring to the table when the warm weather usered in an abundance of produce.

First up was a winter melon appetizer. Two tiny, perfectly round pieces of melon stewing in a hollowed shell. The fleshy melon was swimming in a bowl of melon broth flavored with bits of yuzu.

The second dish was a platter of fifteen different dishes, each an appetizer in itself. There was Japanese pickles, some marinated seafood, tofu and even rare Kyoto beef, seared to perfection.

Then there was the sashimi course, followed by the grilled butter fish.
Next we had the snapper hot pot with daikon broth and yuzu, and the egg porridge flavored with yuzu slivers. Finally, dessert came in two parts - yuzu jelly, and sweetened beans dipped in macha.

All the ingredients made for a unique and wonderful meal. I would highly recommend having dinner here, if not stay the night for the full experience. The restaurant itself is a scene of beauty and Japanese Zen-like tranquility.

Isskinkyo is located in the Yuzuya ryokan at: 545 Gionmachi Minamigawa, Higashiyama-ku
Kyoto, Kyoto Prefecture 605-0000, Japan. Tel: 075-533-6369

Hakuunsou in Hakone

While researching on ryokans in Japan, I came across a quaint little traditional ryokan deep in the mountains of Hakone called Hakuunsou. It was tiny, not situated in one of the more popular tourist towns in Hakone, and had a little river running beside it. Sounded like the perfect getaway for a night out of Tokyo.

Of course, my second reason for staying in a ryokan had always been about the food, the exquisite kaiseki cuisine presentation that unfolds ceremoniously over dinner in the tatami bedroom. The reviews about the food at Hakuunsou were all very positive, so I made the travel arrangements with the help of the Hyatt concierge, and left for Hakone.

After arriving in the town of Yugawara, I caught the local taxi to Hakuunsou. It was already dark by the time we arrived, and it was only 4:45PM in the afternoon. After checking in, I was ushered to the room, where the staff proceeded to give a detailed overview of the room, facilities, the do's and don'ts of staying in a ryokan, and finally requesting for the preferred time of my dinner.

Dinner 

Since this is a food blog, I'll keep the details to both the dinner and breakfast services. Both were equally elaborate, showcased the seasonal ingredients, yet were very different in terms of taste and presentation. I'll let the photos speak for themselves.

Breakfast

Details of Hakuunsou can be found at www.ryokancollection.com.