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Wajimaya Ryokan

Name: Wajimaya Ryokan
Address: Shimogyo-ku Takatsuki-cho 339, Kyoto, JP

★·8.7/ 10Recommended

·Ryokans

📍Shimogyo-ku Takatsuki-cho 339 · Kyoto ↗

📞276/728-4136

Air conditioningFamily roomsLuggage storageFax/photocopyingStaff adhere to local safety protocolsGuest rooms disinfected between staysAll 32 facilities +

Review

Official

Located in the South Forest Beach area of Hilton Head Island, Marriott's Grande Ocean is a beachfront condominium resort just a short walk from Coligny Beach and the Sea Pines Forest Preserve. Guests can enjoy four outdoor pools, tennis courts, a sauna, and a spa offering massages, body treatments, and facials. The resort also provides complimentary Wi-Fi, concierge services, and a picnic area. Each of the 290 guestrooms features a kitchen, private balcony, pillow-top bed, cable TV, DVD player, and a private bathroom with a separate bathtub and shower. Dining options include an on-site restaurant and a poolside bar. Additional amenities include free self-parking, a 24-hour front desk, and laundry facilities.

Guest scores & sentiment

From 75 guest reviews · multi-source · as of 2026-07-22

Guests highly praise the central location, exceptional cleanliness, and authentic traditional atmosphere. The host is consistently described as helpful and patient. Main complaints focus on strict house rules, an 11 PM curfew, thin walls, and basic shared facilities. Despite these minor drawbacks, the overall experience is viewed positively as excellent value.

Dimension scores · cross-source

Location9.3

Wi-Fi9.2

Rooms9.2

Cleanliness9.2

Value9.0

Facilities9.0

Surroundings8.8

Service8.6

＋ PraisedCentral location & convenience · Meticulous cleanliness & amenities · Helpful & attentive staff · Authentic ryokan experience & comfort

－ ComplaintsStrict late-night curfew · Average soundproofing · Shared bathroom facilities · Lack of English instructions/signage

KEYIdeal for travelers seeking authentic culture and cleanliness. Accept strict rules, 11 PM curfew, and shared baths. Not recommended for noise-sensitive guests.

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DiningSights

Germoglio

Italian · ★ Michelin

¥¥¥

The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.

384m

SEN

Japanese · ★ Michelin

¥¥¥¥

Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.

557m

Manjuji Hakuran

Japanese · ★ Michelin

¥¥¥

The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.

603m

YOKOI

Japanese · ★ Michelin

¥¥¥¥

Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for

615m

Godan Miyazawa

Japanese · ★ Michelin

¥¥¥

The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season.

630m

Higashiyama Yoshihisa

Japanese · ★★ Michelin

¥¥¥¥

The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy.

1.2km

Gion Sasaki

Japanese · ★★★ Michelin

¥¥¥¥

In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.

1.5km

Ogata

Japanese · ★★ Michelin

¥¥¥¥

Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.

1.3km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Wajimaya Ryokan

Guest scores & sentiment

Room types · 3

Quadruple Room with Shared Bathroom

Triple Room with Shared Bathroom

Twin Room with Shared Bathroom

Facilities · 32

Nearby & map