HOSHINOYA Kyoto Autumn Fair "True Taste of Autumn": The Salt of Grapes x Red Leaf Tile, the Ultimate Encounter with the Taste of the Arashi Mountains

Would you like to find a waterfront residence in Kyoto in the fall, far away from the hustle and bustle of the city, where you can savor the surprise of the combination of professional skills and traditional flavors? HOSHINOYA Kyoto, a luxury inn located on the banks of the Arashiyama-oiwa River, with all guest rooms facing the river, has been offering a wide range of luxury lodgings since September 9, 2025 Fall Seats" will be offered from now on.AutumnBased on the traditional Kyoto cuisine, "Mamabudo" is a dish that combines the world's culinary techniques and allows the "true flavor" of the main ingredients to blossom freely. From "Kibutsu no Salt" (salt made from grape berries), which is a beautifully flavored dish, to "Momiji Tai" (red leaf sea bream), which is a cold dish "Nanzenji Steamed Shimeji", which is made with "Watari-Krab" and chrysanthemums, each dish is a visual and innovative taste of Kyoto's Autumn.

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What is "True Taste at Ease"? Taste the surprises beyond the king's ways

The concept of HOSHINOYA Kyoto's cuisine is "Shonmijizai":Respecting the spirit of Japanese cuisine nurtured in KyotoThe menu is a combination of the best of both worlds, with the flexibility to utilize the techniques and ingredients of world cuisines, while at the same time breaking out of the box and letting the main ingredients and the seasonality shine through. What you see is stillThe correct structure of the rocky outcropThe combination with Kyoto aesthetics, but in the mouth you can feel the unexpected combinations and changes in the heat, bringing fresh "discoveries".

Meals will be served in the ryokan's exclusive restaurant, facing the Arashiyama Valley, with the sound of the Oyagawa River in your ears, as you immerse your five senses in the four seasons of the Arashiyama Mountain.(HOSHINOYA Kyoto is a waterfront ryokan with all guest rooms facing the river and accessed by a special boat from the Watanuki Bridge)。^＊

＊Outline of facilities: All guest rooms are riverfront and connected by a dedicated boat. For details, please refer to the official pages 〈At a Glance〉 and 〈Access〉.Official Hotel Page、Transportation。(Source: Hoshino Resorts official website)

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Highlighted dishes: traditional look and feel, with a soulful technique

Attached｜Cold made "Nanzenji Steamed" × Doryu Crab × Vinegar with Kiku and Soybean Milk

Inspired by "Nanzenji Steam", soybean milk and chicken eggs are combined to create a unique and unique flavor.Watari Crab SoupSteamed into a delicate and creamy base, topped with shredded crabmeat and seasonal edible chrysanthemums (chrysanthemum petals), and finished with a light and dense layer ofhomemade vinegar with soybean milk(Foam sauce mixed with rice vinegar) and garnished with chrysanthemum oil. The refreshing acidity and mellowness of the soy milk add dimension to the fresh sweetness of the crab, making this the most pleasant way to start an early fall day.

Attachment｜Red sea bream's "Pine skin" × Salt of grapes from the indirection

Choose the one with the best fall fatnessRed Leaf SnapperIn order to preserve the elasticity and freshness of the skin, the fish skin is blanched in hot broth until it is slightly curled and then chilled. The best part is the flavoring: green grapes from the thinning process of viticulture are used to create a fresh, sour taste."The Salt of the Grapes"The sweetness of the sea bream and the aroma of the skin are brought out by the cold-pressed olive oil, while the charcoal-scented dancing mushrooms are enhanced by the acidity of the grapes, which makes the aroma of autumn even more obvious.

Glossary additions: red sea bream = a fatty sea bream in the fall, and sashimi zori = a raw fish treatment that involves blanching the skin in a hot broth and then chilling it quickly.

Combination dishes｜Fukiyoshi - Plate view of falling leaves in the fall breeze

以giant taro (Alocasia macrorrhizos)As the main character, it is first boiled in high soup until dense, then coated with chestnut flour and deep-fried, with a crispy surface and a moist center; the top layer is decorated withGinjo Sake Meal x Soy Milk CreamKyoto Akachi Chicken Liver Yakisoba" is thick but not greasy, contrasting with the sweetness of taro. The plate is decorated with the image of falling leaves being blown together by the autumn wind, so that you can experience the late autumn in Kyoto both visually and to the palate at the same time.

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Dining Information and Reservations

• Offer period:2025/09/09～2025/12/04 (available during the stay only).
• Price:everyone 24,200 yen(Taxes and 10% service fee included; lodging is extra).
• The elephant in the room:HOSHINOYA Kyoto Accommodation Tenants.
• Reservation:Please contact us atOfficial WebsiteMake a reservation, or contact Hoshinoya's general reservation line. 050-3134-8091(Japanese/partial English support).
• Remarks:The menu is subject to change depending on the arrival of ingredients and weather conditions; if you have allergies or vegetarian needs, please inform us when making a reservation.

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Accommodation & Transportation: A Private Residence in the Waterfront of the Orchid Hills

Address:11-2 Arashiyama Genrokuyama-cho, Nishikyo-ku, Kyoto-shi, Kyoto 616-0007 (HOSHINOYA Kyoto)
Traffic:Take a ryokan boat near the Watsuki Bridge up the Oyagawa River, and you'll feel like you've traveled back in time to a waterside residence deep in the Arashiyama Mountains.(See official transportation page) Transportation Information。(Source: Official Website)

Rooms & Sessions:All 25 rooms; check-in from 15:00/check-out by 12:00. A guide to the "Savor of SHINMIJIZAI" regular menu is also available.(Source: Official "At a Glance" and "Dining" pages)

Reference price:1 room 193,000 yen (tax and service charges included; meals are not included and are subject to change depending on the date and program).

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Traveler's Notes: Creating Your Oarashi Mountain Half-Day Plan

We recommend that you take a boat to the hotel before dusk, take a break at the riverside teahouse, and then enjoy "Autumn in the True Taste" at night. In the morning, you can enjoy a walk on the Arashiyama Watsuki Bridge, a tour of the Tenryuji Temple garden, and the Bamboo Forest Trail before returning to the hotel to watch the fall on the riverbank. If you want to extend your trip to the Hozu River, you can add a boat trip to enjoy the autumn colors of Kyoto from a different perspective.

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Conclusion

"Autumn is not just a seasonal package, but an eventInnovation wrapped in the appearance of the King's WayWhen red sea bream meets the salt of green grapes, and when the freshness of the crab is lifted up by the soy milk vinegar, you will understand how the people of Kyoto have written a brand-new chapter in the familiar Kyoto vocabulary. If you are planning to visit Kyoto in the fall, you may want to include the autumn flavors of Arashiyama as the grand finale of your trip.

For basic information on facilities and transportation, please refer to the official HOSHINOYA Kyoto website and its subpages.