When you examine closely the culture of Shichu no Sankyo of Higashiyama, you will find that its primary purpose was to be a small mountain retreat for tired locals. The gentry of the capital atthat time chose to enjoy this place for it's tranquil beauty, contrasted against the hectic life of the city.
The origins of many tea related traditions of Japan, such as the wabicha style tea ceremony, and offering tea to the deceased can be found here.
Facing the Yasaka Jinja shrine, completed by the Kodaiji temple from behind, Gion Hatanaka is the elegant and peaceful successor to the heritage of Higashiyama.
Hotel is an oasis of the mountains respite, nestled in the midst of a city. Standing silently and wordless, Gion Hatanaka hopes to show you the beauty of the Higashiyama people, which has lasted here unbroken since ancient times.
The spacious rooms at Hatanaka Gion feature large windows and a balcony. All 21 rooms provide conveniences like sitting areas and refrigerators, plus free WiFi and flat-screen TVs with digital channels.
Other amenities available to guests include room service, separate bathtubs and showers, and coffee makers.
The architect's intentions were to have a fluid layout to the inn so there is a rhythm, revealing itself gradually.
The rooms give way to their debts to ancient Japanese building principles in the internal and external structure.
Gion-Hatanaka's most distinctive combinations of the building and natural surroundings are that of visual enlightenment.
The architect's intentions were to have a fluid layout to the inn so there is a rhythm, revealing itself gradually. The rooms give way to their debts to ancient Japanese building principles in the internal and external structure.
Kyoto is the proud heir of a culinary heritage 1200 years in the making, stretching back to the Heian Period of Japan. There are 2 types of traditional Kyoto dining. Shakaiseki, which was enjoyed with green tea, and Kaiseki which was designed to complement sake.
They draw influences from the vegetarian diets of Buddhist monks, as well as the tastes of gentrified socialites.
Whereas the meals with tea were small and modest, they were served with rich tea through the elaborate tea ceremonies and signified welcoming.
It is with that in mind, we hope that you will celebrate with Gion Hatanaka Ryokan with one of the Kaiseki banquets completed with fine Japanese spirits.
In Japan when thoughts of autumn float into your mind, they are certainly accompanied by matsutake mushrooms. Their lack of availability in recent years has caused their prices to soar, and because of this, this is one of the only products where there is
no choice but to receive these from sources in Korea and China. However, the hotel's staff works hard to assure that all products are of optimal quality.
Usually, your last meal at the Gion Hatanaka Ryokan will be breakfast. It is a simpler meal that perhaps will not leave as big an impression on you as the dinners.
However, the staff hopes you relish your last meal with the hotel, and that it leaves you looking forward to coming back. The Gion Hatanaka Ryokan hopes to fulfill all of your needs for dinner and breakfast as you stay at the hotel.
Breakfast changes on monthly bases, each month is a different variety of rice porridge. They may even vary from year to year, based on the recommendations of the almanac.
The hotel's staff is confident that the breakfast here at the Ryokan will leave you satisfied.
When one thinks of Kyoto in spring, one thinks of bamboo shoots. Gion Hatanaka uses only superior products from the Nishiyama regions of Kyoto. The best season for them is only
from the middle of March until the middle of April, and so in spring they are used plentifully, a favorite addition to many meals. It is one of the most frequently requested food appetizer.
Although one could never mention summer in Kyoto without thinking of delicious pike, since its availability greatly varies by time and location, it is not always easy to come by.
Gion Hatanaka is usually able to secure fresh pike from Awaji-jima and Tokushima. Te method of preparing the fish varies according to the type of pike fish.
With the winter snow come an exquisite selection of snow crab. At Gion Hatanaka Ryokan, the hotel's kitchen mainly use type of snow crab called "matsubagani" lifted straight from harbors in the Kyoto, Hyogo, Tottori, and Shimane prefectures of Japan.
The snow crab is usually served with the Kaiseki meals, where the crab is a featured item, but not the main meal. However, since it is so popular, there is also have full course options available.
It is rated as the best bath in Kyoto because of its inherent beauty and the Kayo-Maki wood from which it is constructed. The stimulating waters will relax and massage your world.
It is a famous garden in the Momoyama Period. The south garden, the sands of this garden shows ocean. There are many trees that bloom in each season.
Kyo sakura is located at the Higashiyama area, the most “Kyoto-like” area in Kyoto.
Kembu, literally meaning 'sword dance' is one of Japanese traditional performing arts that shows the samurai's culture and the spirituality with a Katana sword and a folding fan.
Turning onto a common road, the floral city at your back, you stop quietly deep within the town. You start to realize that some unknown force draws you quitely to walk further in. It is the spirit of this place.
The trees, the stones here remain as if unchanged since eternity. The water, the wind, tranform mourning into tranquility. Here, the moutain will teach the body its ways.
GION HATANAKA
505 Yasaka Shrine MinamimonmaeGion Higashiyama-kuKyoto-fuKyotoJapan