Kyoto is a city of depth that shows a completely different side to you no matter what season you visit. When you think of Kyoto in summer, the city is decorated with colorful events, as symbolized by the lively Gion Festival, but at Hoshinoya Kyoto, it is quiet and a cool breeze blows. This time, we experienced the "Summer Stay in Oku-Arashiyama" and the kaiseki cuisine "Shinmi Jizai Summer" that Hoshinoya Kyoto is proposing this summer early. It is a trip that will refresh your body and mind, surrounded by the sound of the babbling river and the greenery of the mountains that will help you forget the scorching heat. This is the third installment of our review of Hoshinoya Kyoto.

Hoshinoya Kyoto Hotel Review Part 1000: Click here for details on "A waterside villa that blends into the nature of Arashiyama, unchanged since XNUMX years ago"　

Hoshinoya Kyoto Hotel Review Part 2: A valuable experience of composing waka poetry following a lecture and instruction from the current head of the Reizei family, the couple. For details on "Waka Poetry Composition in Oku-Arashiyama," click here.

Just as the name Oku-Arashiyama suggests, the cool breeze blows only here at Hoshinoya Kyoto in the summer.

A place worthy of the name Oku-Arashiyama. That's Hoshinoya Kyoto. If you take a boat from Togetsukyo Bridge and go up the Oi River, you'll see Hoshinoya Kyoto built along a gorge covered in lush greenery. As you walk through the hotel, where the water has been sprinkled on the grounds, with the green maples gently blocking out the sunlight, you'll feel a cool sensation, as if the temperature has suddenly dropped. It's truly another world. This summer, we've returned to this place that grants your wish to spend time surrounded by lush nature and tranquility.

"Hoshinoya Kyoto"'s summer program "Summer Stay in Oku-Arashiyama"

The concept of the "Summer Stay in Oku-Arashiyama" is to spend the summer in the same way as the Heian aristocrats did, seeking coolness in Oku-Arashiyama.

After checking in, as the sunlight begins to soften a little, we sit in a seat set up in the garden at the back and enjoy the special shaved ice. The orange-colored syrup is made from Yamato Tachibana, which is now difficult to obtain. The accompanying Yamato Tachibana compote has a sour and sweet taste, as well as a refreshing citrus aroma. As it goes down your throat with the shaved ice, you'll feel as if a breeze is passing through your body.

The mountainside visible on the opposite bank of the river shows a faint gradation of purple and navy blue, and the darkness of night is slow to come. At 19pm, when the darkness finally takes over, we rent an elegant houseboat, Hisui, and enjoy watching cormorant fishing, a typical summer sight in Arashiyama. During the day, the Oi River is bustling with boats and boats going down the river, but only the bonfires of the cormorant fishing boats brightly illuminate the darkness, creating a completely different silence.

While watching the masterful skills of the cormorant fisherman, you can enjoy a glass of ice-cold sake and a special "Ugozen" meal, which includes Kyoto summer flavors such as conger eel and young sweetfish. Eating the lunch while feeling the river breeze is something special. I wonder if Heian aristocrats also spent their summers like this.

Start your morning with some stretching in the refreshing air during your "Oku-Arashiyama Summer Stay"

I participated in a stretching session held at 6am in the morning. The Oi River, where boats pass by during the day, is still quiet. I laid out my yoga mat and started with breathing exercises. The surface of the river and the trees were shining with freshness. Just by taking a deep breath and exhaling repeatedly, I felt myself becoming more in tune with myself.

After stretching, a cool-weather breakfast awaits. At Hoshinoya Kyoto, breakfast is served in the comfort of your room. Opening the shoji screens and gazing out at the Oi River and Yamairihata is a way to encourage eating even in the heat. Perhaps because the raindrops that fell in the middle of the night had gently moistened the greenery, the trees sparkled in the summer morning sunlight. How can I express this refreshing, bright feeling? I took more time than usual to enjoy breakfast.

The development staff talks about their thoughts on "Summer Stay in Oku-Arashiyama"

This summer, the person who played a central role in the team that developed the "Summer Stay in Oku-Arashiyama" was Ninomiya Tomotaka, manager of Hoshinoya Kyoto. Ninomiya came to Kyoto after working at Hoshinoya Fuji. He had been involved in program production at Hoshinoya Fuji, but this was the first time he had been the central figure in the team that created it. Why did you decide to focus on cormorant fishing this summer?

"Oku-Arashiyama is a place where Heian aristocrats would escape the summer heat and enjoy nature. We want you to spend an elegant time immersed in the refined culture that has developed over a thousand years. Hoshinoya Kyoto also has its own houseboat called Hisui. We thought it would be great if we could provide a cool boat ride that is quintessentially Arashiyama summertime...and that's how cormorant fishing came about."

The concept of "Hoshinoya Kyoto" is "a private waterfront residence in Arashiyama, a place enjoyed by Heian aristocrats." The staff came up with various ideas, such as shaved ice, stretching, and summer breakfasts, each of which was in line with the concept of "Hoshinoya Kyoto."

After actually experiencing it, I realized that it was a program that would completely change my impression of Kyoto in the summer. It was a one-of-a-kind summer experience, with a slow pace just like the time that flows in Oku-Arashiyama.

The taste of summer in Kyoto expressed in "Shinmi Jizai Summer"

There is another thing I would like to recommend at Hoshinoya Kyoto this summer. It is an innovative kaiseki meal that combines traditional Japanese techniques with modern sensibilities, called "Shinmi Jizai," presented by Hoshinoya Kyoto. This time, I headed to the dining area, where I was told that it could be enjoyed with pairings.

Yoshihiro Ishii, Hoshinoya's Executive Chef of Japanese Cuisine, is in charge of developing the dishes at "Shinmi Jizai," a banquet cuisine course full of new discoveries that does not stick to Japanese cuisine techniques but also incorporates seasonings and techniques from overseas, tickling your sense of fun every time you eat it. Ninomiya Tomotaka is in charge of pairing the dishes. While working at Hoshinoya Fuji, Ninomiya fell in love with Japanese wine and obtained a sommelier qualification. For this "Shinmi Jizai Summer" course, the two consulted with each other to enhance the appeal of the food and drinks, and created the dishes with a free-spirited approach.

After the Munir Bianco 100, made from 2023% Catarratto, a native Sicilian grape variety, the Japanese sake Shichihonyari Junmai Watasen is served, and the food and drinks are presented in a harmonious manner, deepening the flavors.

From Kyoto for sightseeing to Kyoto for staying
Escaping the heat at Hoshinoya Kyoto

Summer at Hoshinoya Kyoto brings a sense of calm, as if you are taking a deep breath amid the lush greenery of the quiet, far away from the scorching heat of summer. The gentle cool breeze from the Oi River soothes your body and mind, tired from the heat. From Kyoto just for sightseeing, come to Kyoto for a relaxing stay and a chance to reset your mind. This summer, you can enjoy Kyoto in this way with a "Summer Stay in Oku-Arashiyama."

Hoshinoya Kyoto Hotel Review Part 1000: Click here for details on "A waterside villa that blends into the nature of Arashiyama, unchanged since XNUMX years ago"　

Hoshinoya Kyoto Hotel Review Part 2: A valuable experience of composing waka poetry following a lecture and instruction from the current head of the Reizei family, the couple. For details on "Waka Poetry Composition in Oku-Arashiyama," click here.

◆ Hoshinoya Kyoto "Summer stay in Oku-Arashiyama"

Period: July 2025st to August 7st, 1

Price: 1 yen for one person, 121,000 yen for two people (tax and service charges included) *Accommodation fee not included

Included: Private boat "Hisui", cormorant meal, summer breakfast, special shaved ice, red shiso drink

・Reservation method: Reservations accepted up to 7 days in advance on the official website

・Capacity: 1 to 1 people per group

・Target: Guests staying at Hoshinoya Kyoto

・Notes The date, venue, and content of the event may be subject to change.

◆ Hoshinoya Kyoto "True flavors, summer"

・Period: July 2025st to September 7th, 31

Price: 1 yen per person, pairing 24,200 yen per person (both inclusive of tax and 1% service charge)

・Reservation method: Accepted up to the day before on the official website

・Target: Guests staying at Hoshinoya Kyoto

・Notes: Menu and ingredients may change depending on the situation.

Photos by Azusa Todoroki

text by Sakurako Miyao