Ryokan Genmyoan Kyoto

The ancient inhabitants of this scenic length of the coast, fascinated by the shape of Amanohashidate land bridge, had a tale to explain where it came from. Up in the heavens, the gods and goddesses had made a ladder for their descents to earth.

One night as they slept above the clouds, the ladder slid down to earth and became the land bridge. “Amanohashi” indeed means “heaven bridge.” From the high perspective of Genmyoan, Amanohashidate form is sinuous, like a thick snake or dragon.

Seeing it against the blue sea-water, our ancestors thought of a dragon in the sky, and so it is that the view of the land bridge from Mt. Genmyo was called the “Flying Dragon View.” The guest rooms and baths at Genmyoan are very good vantage points for appreciating the view that evoked this image.

In spring we serve icefish; summer menu features tori clams, autumn brings matsutake mushrooms, and winter of course is crab season. We prepare our noted Kyoto Kaiseki with the most flavorful ingredients for each season.

Each course that arrives in your room is worked up from scratch, starting with the best materials. With meals served in your room or in our banquet room, the grand view becomes part of your dining enjoyment.

It adds pleasure to your bath as well, to look out from the piping hot water over the panorama of town, trees, mountains, and sea.

The Essence of Service

Service is the way we connect with the guest to make the stay more of a pleasure. There is service that your eye sees taking place, and service your eye does not witness?and that will be more important, for it encompasses the thousand details that, done right, add up to a seamlessly smooth and enjoyable stay.

The Origins of Genmyoan

The hill location of Genmyoan Ryokan, and the name itself, have interesting histories. In 1393 the shogun Ashikaga came on a pilgrimage to an area shrine and was greatly moved by the view from this hill.

A feudal retainer, Lord Ishiki, thereupon suggested the name “Genmyo” for the spot, as it means a feeling of beyond the earthly and ordinary.

When Genmyoan Ryokan was founded by the current proprietor fs grandfather in 1937, the idea came naturally of creating an atmosphere in which one everyday life and cares could be left behind.

The inn has drawn over its history a long roster of distinguished guests, from the Imperial family, through statesmen, actors, artists, and literary figures.

Artistic treasures are on view, too: scrolls painted by Oeyama Onitaiji; haiku poems from the hand of Kawahigashi Heikigoto; and prints by Yamashita Kiyoshi, a woodblock artist of international stature. Artists in many media have wanted to convey the charm of the location, noticed by the shogun so many centuries ago.

Facilities

Our hill-top inn looks out upon the sea, the sky, the curving wooded coast of the bay, and the famous sight of Amanohashidate land bridge. There is a world of charm inside the inn as well: the warmth of natural wood, the refinement and sense of past evoked by tea-house craftsmanship.

The location, views, and design surround the guest with an atmosphere of by-gone elegance. The scent of nature in the softly flowing sea breeze quietly reaches the body and the spirit.

Guest Rooms

Genmyoan has 17 guest rooms, each different, ready for your selection. Fourteen rooms have a view of Amanohashidate land bridge, and 3 look onto Miyazu Bay and the town of Miyazu.

All rooms have sweeping, panorama views that encompass the sea, the sky, the coast, and the mountains. Large, low-positioned picture windows in every room give you the grand view, wherever you sit.

Most rooms owe their design to the esteemed architect Tatsuo Mori (1926-2011), who infused the beauty of traditional Japanese domestic architecture with a sophisticated modern sensibility. Come and experience it for yourself!

Dining at Genmyoan

Genmyoan lies in a rural area on the Tango Sea coast. The soil and sea that surround us provide the fish, vegetables, rice, and many other ingredients our chefs use to craft Genmyoanwholesome, gourmet-quality meals. We look after the smaller ingredients, as well.

Our soy sauce comes from a 300-year-old establishment because it the best we know. Our vinegar is brewed from chemical-free rice, and selected to match the cuisine of the season. Sake, too, is matched to food.

We can serve you sake from a Shogun era recipe, or an original cold sake designed just for our inn, or a vast variety between.

From this sensibility, our seasonal kaiseki dinners are put together item by item, course by course, with all the thought and care a great meal demands. Spring is the season for icefish (isaza), served from late March to late April

Isaza

This season taste treat is Antarctic icefish. We serve it at its freshest and best, with a simple sauce or fried in a light batter. Tango Sea clams (tori kai) highlight the early summer menu, from May to mid-July

Tori Kai

Limited to the early summer menu, these shellfish from the quiet depths of the Tango Sea are a genuine seasonal delicacy. You will find the flesh large and soft, with a surprising hint of sweetness.

Rock Oysters

These rock oysters, a late summer treat, are loved by all connoisseurs of fresh seafood. And you know how well they go with a cold beer on a summer evening! Served mid-July to late August.

Our Flavors Of Autumn Menu

In the season when we give thanks for the harvest, taste specialties abound on Genmyoan menu, from matsutake mushrooms to rice cooked with chestnuts.
Matsuba crab, the winter delight, served Nov. 7 ? March 21

Matsuba Crab

The Sea of Japan produces winter top seafood treat, Matsuba crab. Delicious grilled, steamed, or prepared a dozen other ways. Yellowtail shabu, another winter treat. Served early December to late February.

Crab is not the only winter taste treat from the Sea of Japan. Yellowtail in frigid months is at the height of its flavor.

“Celebration” Kaisek

Dish by dish, course by course the flavors in this kaiseki are matched and a completeness of flavors built up. A marvelous dinner for a special occasion!
Breakfast at Genmyoan

Breakfast

Our classic Japanese breakfast is made up from petit dishes of many items, including two of fish. With piping hot rice and tea, of course.

Our Head Chef Philosophy

For me, the idea of seasonality is central to gourmet cooking. Each time of year, in each region, brings different ingredients to their best.

Selecting these and combining them in creative ways, regardless of the time or trouble involved, will unfold their inherent flavors, and produce memorable meals. The eye takes pleasure from food as well, so necessarily the chef craft includes the subtle arts of arrangement and presentation.

Genmyoan Cafe

With our matchless view, what better place for a steaming, well-brewed cup of coffee or tea? ¥500 a cup — call ahead please

Baths With A View

Genmyoan view baths let you sit in an immense tub, in piping hot water up to your shoulders, and stretch out for a long and soothing soak. Here on your mountainside perch, you are looking out on a panoramic sweep of one of the top scenic views in Japan.

Website: www.genmyoan.com

Rooms: 17

Price: from 719 EUR per night