Innovation in Kyoto history, Kyoto history in innovation
A Japanese restaurant and Ryokan (Inn) founded in 1873. Run by its fifth owner and chef, Kazuo Nishida, along with his wife, innkeeper Kyoko Nishida. To ensure that guests can enjoy a pleasant stay in this historical sukiya, or tea ceremony house-style building, this establishment constantly offers innovations to suit the changing times while maintaining its traditional Kyoto-style beauty. This concept is exemplified by the words, ‘Innovation in Kyoto history, Kyoto history in innovation.’ This includes the sukiya-style architecture, the traditional decorations and furnishings in the rooms, the cuisine, and the first-rate Japanese hospitality. Even now, Mr. Nishida still asks himself , ‘Is it comfortable? Is this a space where guests can really get a sense of Kyoto?’
Guest rooms that balance tradition and modernity
The guest rooms at Kanamean Nishitomiya have a certain uniqueness found nowhere else. This inn forms a life-size artwork that guests can inhabit overnight, with the Nishidas’ remarkable sense of style and culture evident throughout.
Consider the selection of books found in the rooms and corridors, for example. This is Kazuo’s collection gathered and curated during his travels around the world. From these books and photographs focused primarily on art and architecture, guests catch a glimpse of Kazuo’s feelings and character, and enjoy the warm hospitality of being welcomed into a couple’s home.
From the moment that guests wake up in the morning, they can enjoy spectacular garden views all around. Open the glass door, and the scent of flowers and grasses wafts delightfully into the room. Here, somehow guests begin again to notice things that they often overlook.
Thanks to the inn’s central Kyoto location, many guests also enjoy walks around the city. The always vibrant Nishiki Market is nearby, and even just strolling through here is a true delight. Some guests visit Fushimi Inari Shrine early in the morning to avoid the crowds, then return to the hotel for breakfast. It’s also nice to just find a spot you like in the room and immerse yourself in the written word. ‘Reading leisurely with a glass of champagne in hand. I’ve learned about wonderful ways to spend time from our guests too.’
MICHELIN Star Japanese cuisine
Kanamean Nishitomiya is also introduced as a One MICHELIN Star Japanese in the MICHELIN Guide Kyoto Osaka 2024. It offers multi-course kaiseki meals with a uniquely Kyoto feel to their culinary innovation.
Guests are first shown around the kitchen. Having them see the ingredients and preparation for that day makes the dining experience more meaningful. This concept came from the Nishidas’ travels. When visiting restaurants in France, they were often shown around the kitchen. Eager to let Kanamean Nishitomiya guests experience that same sense of excitement, the Nishidas incorporated the practice here too. And it isn’t just the guests who benefit. The chance to communicate directly with the guests encourages everyone working in the kitchen to put their whole hearts into the cuisine. The wine list is also dotted with photographs of wineries that the Nishidas visited during their travels around the globe. ‘We’ve visited the wineries and grape fields ourselves to hear from producers, and we’ve personally experienced the scenes in these photos. Conversation blooms naturally as we introduce our wines while sharing our stories. If a menu only has written words, you’ll get tired of looking at it.’
Husband and wife worked hand-in-hand to receive the MICHELIN Service Award
In the MICHELIN Guide Kyoto Osaka 2024, this couple earned the MICHELIN Service Award together. The MICHELIN Service Award is presented to front-of-house teams who are able to make visitors feel welcome and comfortable. It is awarded to those who are professional and engaging and who make the experience in the restaurant a special one, and recognises a sincere passion for service.On stage they say, ‘We’re delighted with the number of Stars too of course, but having our service recognised like this makes us so happy and really encourages us.’ They say that because guests pay high prices, it’s only natural that the food should be delicious. And they try their best to offer experiences that are memorable for guests.
At Kanamean, guests sit at tables in private rooms when dining. Apparently, it’s easier to judge a suitable distance from guests here, rather than in the tatami rooms. Kyoko Nishida says that, ‘Usually, when we bring out a dish, we know how the guests are hoping to spend their time. Do they want to dive in quickly or dine leisurely? Do they want to enjoy lively discussion or a meaningful meal for two? We discern this and serve our guests with the appropriate sense of distance to suit their wishes.’
Enjoying once in a lifetime encounters with guests.
A bit earlier, a guest from New York had said, ‘This inn is like my jewellery box.’ When Kyoko heard that, tears ran down her cheeks. Looking back, she feels that there could be no higher praise.Lightening the mood, Kazuo adds ‘We work hard every day to welcome our guests, and we feel confident that our consideration toward guests is truly unsurpassed. Oh but, money matters too, I suppose.’ His spirit of service makes guests feel truly at home. The inn has many repeat guests and new guests introduced by previous ones. ‘When guests return to stay with us again, I think that is the true review indicating they enjoyed their stay. It gives us a sense of confidence that we must be doing this right.’
After experiencing art and hospitality all over the world, the Nishidas have followed their own distinctive sensibility to incorporate the things they like into this lovingly created restaurant and inn. It truly must be seen to be believed. So on your next trip, why not come experience the history of Japan’s former capital, in addition to the hospitality of this charming couple on Tominokoji-dori in Kyoto’s Nakakyo Ward?
