Daitokuji Sushicho
·Ryokans
Offsite parking discounted rates availableGuest education on local ecosystems and cultureAir conditioningLuggage storageSafety deposit boxFax/photocopyingAll 50 facilities +
04
Guest scores & sentiment
From 75 guest reviews · multi-source · as of 2026-07-22
Guests overwhelmingly praise the hosts' genuine hospitality and the chef's exceptional sushi and kaiseki meals. Staying in a preserved century-old home offers an authentic, tranquil experience. Minor drawbacks include the quiet location being somewhat distant from central Kyoto and public transit, requiring taxis or walks, along with basic amenities typical of traditional ryokans. Overall satisfaction is extremely high.
Dimension scores · cross-source
Wi-Fi10.0
Service9.9
Rooms9.6
Cleanliness9.6
Surroundings9.6
Facilities9.5
Value9.2
Location9.0
＋ PraisedTop-tier chef cuisine · Warm, attentive service · Free transport/guides · Home-like atmosphere
－ ComplaintsRemote location · Thin walls/noise · Traditional diet issues · Remote location requires walking
KEYIdeal for travelers seeking authentic cultural immersion and culinary excellence. Be prepared for a quiet, slightly remote location and traditional, modest accommodations.
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Japanese-Style Room
4 × Futon Mat50 ㎡up to 6
Guests will have a special experience as the family room features a sauna. Providing free toiletries, this family room includes a private bathroom with a bath, a shower and a hairdryer. In the fully equipped kitchen, guests will find a stovetop, a refrigerator, a microwave and a tea and coffee maker. The spacious air-conditioned family room provides a flat-screen TV with satellite channels, a washing machine, tatami, a private entrance as well as garden views. The unit offers 4 futons.
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Facilities · 50
All facilities & services listed by the hotel (aggregated across sources).
Offsite parking discounted rates availableGuest education on local ecosystems and cultureAir conditioningLuggage storageSafety deposit boxFax/photocopyingParkingPets allowedPrivate check-in/check-outShared lounge/TV areaShared kitchenAdult onlyPet bowlsPet basketStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableFire extinguishersFirst aid kit availableSanitized tableware & silverwareGuests can opt-out any cleaning services during staySmoke alarmsGuest room sealed after cleaningPhysical distancing in dining areasKey accessFood delivered to guest roomProcess in place to check health of guestsAccess to health care professionalsScreens / Barriers between staff and guests for safetyFace masks for guests availableThermometers for guests provided by propertyInternet accessJapanese gardenOffsite parking discounted rates availableSelf parking (surcharge)Bicycle-friendly propertyVegetarian menu options availableWine release eventsFree wired internetGolfing on siteGuest education on local ecosystems and cultureHosted evening meal (reserve)Housekeeping on requestNon-smoking roomsRestaurantRoom serviceNon-smoking throughout
N
Nearby & map
DiningSights
1
Otagi
Japanese · ★★ Michelin
¥¥¥¥
The shop stands in Takagamine, a hilly area in northern Kyoto. Out of affection for the land where he was born and raised, the chef makes a point of using the region’s produce. Vegetables come from a nearby field cultivated by an old friend. The juiciness of freshly harvested foods and the aroma of the good earth leap from every dish. The meal ends with white rice with one of a variety of toppings, such as raw egg and soy sauce, cooked egg, or hashed beef. Enjoyable and satisfying right to the very end.
1.3km
2
Doppo
Japanese · ★★ Michelin
¥¥¥¥
This fare shows equal reverence for the aesthetics and traditions of Japanese cuisine and for classical works of art. The teahouse-style interior that greets guests is appointed with hanging scrolls, vases and other accoutrements accumulated over many years. To harmonise with the serving-ware, cuisine is presented simply, accentuating the beauty of blank spaces. Knowledge of home-brewed sake and fermentation pay tribute to traditional foods. ‘Doppo’, meaning ‘unique’, was a favourite phrase of epicure Rosanjin Kitaoji, a devotee of beauty in all its manifestations.
1.4km
3
MUBE
Japanese · ★ Michelin
¥¥¥
‘Mube’ refers to the fruit of the Japanese staunton vine. The owner-chef adopted the name because it is considered a talisman of longevity and a famous product of his native Shiga. His use of that prefecture’s fermented foods reflects his personality, and he also prepares narezushi, a traditional fermented food of fish, salt and rice, as well as fish sauce and miso. Among his passions lies the interaction between dashi and the umami of fermentation, though he uses the latter’s characteristic flavour with restraint, in deference to modern tastes. A link climbing to the future for the food cultu
1.2km
4
KOKAGE
Soba · Bib
¥
A former pâtissière, the chef switched from pastries to the path of soba, determined to focus on doing one thing well. Thin-cut juwari soba from home-ground flour is fragrant with a smooth finish. Side dish selections focus on natural flavours that make fine companions to sake, such as boiled greens in bonito-flavoured soy sauce and pickled vegetables. On weekdays, the restaurant is generally open only at lunchtime. With an extensive collection of local sakes, guests can enjoy a leisurely afternoon savouring them at KOKAGE.
208m
5
Tokuha Motonari
Japanese · ★★ Michelin
¥¥¥¥
Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours.
1.7km
6
Tenjaku
Tempura, Japanese · ★ Michelin
¥¥¥
Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots.
1.6km
7
Itsutsu
Soba · Bib
¥
The name means ‘five’, referring to the five colours of the buckwheat plant, from its root, stalk, flowers, seeds and leaves. It also pays tribute to the five elements of the natural world, with Daitoku-ji Temple a few steps away. Omakase of soba and other dishes is replete with seasonal flavours, revealing the chef’s mastery of Japanese culinary arts. Aesthetic sense is outstanding, as befits a soba house of the Wakuden family. Soba is served plain or with spicy daikon. Dishes such as aemono or sabazushi may be added à la carte.
438m
8
KOGA
French · ★ Michelin
¥¥¥
The chef prizes ‘combinations of flavours and aromas’. His mentor in Paris, Christian Le Squer, taught him to seek out new flavours by developing the sensibility of a perfumer. Experience and ideas come together in the ‘Warm Salad’. Vegetables picked in the Takagamine district of Kyoto’s Kita Ward are cooked in a variety of ways, drawing the flavour of each to the fore. Interplay of aromas between char-grilled meat dishes and their sauces express this fare’s unique character.
1.8km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.