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Towa Ryokan

★★★·92.0/ 10Excellent
·Ryokans
📍Shimogyo-ku Mongaku-cho 395 · Kyoto ↗
2005 renovated· 17 rooms· Check-in 04:00 PM / out 10:00 AM
Review
Official

Experience an abundance of unparalleled facilities and features at Uoiwa Ryokan. Maintain seamless communication using the complimentary Wi-Fi at ryokan.Reception assistance is offered at the ryokan featuring luggage storage. During leisurely days and evenings, on-site amenities such as daily housekeeping enable you to fully enjoy your accommodation. For visitors wishing to smoke, designated smoking zones can be found.At Uoiwa Ryokan, every guestroom is provided with convenient amenities and fittings to ensure a comfortable stay.Enhance your experience at ryokan with the knowledge that certain rooms are equipped with linen service and air conditioning for your convenience. Certain rooms offer in-room amusement features such as the television for your enjoyment.In select rooms at the ryokan, a refrigerator is available for those moments when it seems necessary. Essential restroom facilities are equally significant, and at the ryokan, some visitor bathrooms offer a hair dryer to enhance your experience. At Uoiwa Ryokan, guests can access vending machines that provide light snacks and beverages 24 hours a day.

05

Nearby & transit

DiningSights
1
Germoglio
Italian · ★ Michelin
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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.
355m
2
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.
927m
3
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.
1.0km
4
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.
1.5km
5
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
1.1km
6
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.
1.1km
7
Kinobu
Japanese · ★ Michelin
¥¥¥
Flexible and creative while revering the classics, Kinobu adds new twists to the way Kyoto cuisine reflects yearly events and the changing of the seasons. At the heart of the chef’s approach is a restless curiosity. He corresponds regularly with overseas chefs to deepen his store of knowledge. His ‘wine menu’ of dishes that pair well with wine is an innovation that broadens the scope of kaiseki. Kinobu began as a caterer and transformed itself into a ryotei. Treading a contemporary path, Kinobu keeps its eye on the future.
1.2km
8
en
Japanese
¥¥¥
His father was an artist specialising in maki-e, gold and silver decorations on lacquer; his mother the latest in a long line of tea-ceremony instructors. Overseas, he spread the word about the virtues of shojin-ryori. ‘En’ means ‘swallow’; the chef named his restaurant for this migratory bird in reference to himself, a man who had lived away from Japan but had come home to Kyoto. The menu is broad in scope and includes some dishes incorporating Western elements. The swallow is said to bring good fortune, and the chef’s personality and the reputation of his cooking bring customers flocking to
936m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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