The 24 traditional Japanese seasons are based on the movement of the sun and represent the changing of the seasons like the first day of spring, the vernal equinox and the summer solstice. Kyoto cuisine typically expresses the changes of the four main seasons; spring, summer, autumn and winter. Here at Izuyasu, we offer traditional kaiseki course meals that follow not just the four, but the 24 traditional seasons so that our guests can feel and enjoy the more subtle changes in the seasons. The current owner is the seventh generation of his family to run this inn and also works as a highly skilled chef.  With training as a tea ceremony master under the omotesenke school, the chef uses the experience and sensitivity gained from being involved in tea ceremonies. Using this sensibility, he chooses ingredients that are the most delicious and in the best condition, and tailors them to the flavor that best suits the season. Because our food is based on the natural rhythm of nature, it is rich in nutrients and kind to your tired body after travelling.

If you are staying at the inn, dinner at the counter begins at 7:00 pm. While respecting your privacy, we believe that in the connection between the chef and the guests, we are able to honor a core concept in the tea ceremony, ichiza konryu, or “one time, one meeting”. This notion is that cooperation between the host and guests focused on one activity is the beauty of the tea ceremony and we believe we can incorporate this into our kaiseki meal as well.

For groups who wish to dine with us, we can seat your group at a table in our dining hall. 

Our dining services are available separate from the inn, so you are also able to come enjoy the cuisine without staying at the inn. Enjoy the dining experience with friends, or for celebrations like engagement dinners, Buddhist memorial services or seasonal festival celebrations, for which we have dining halls and private rooms available.