投稿タイプ：restaurants

Miyamoto-ya

Miyamoto-ya is a restaurant in Kameoka City. Boasting a history of over 90 years, Miyamotoya’s course meals feature the best of the Tamba area's seasonal produce, such as mountain plants in spring, and the summer delicacy of sweetfish (known also as “fragrant fish” due to its fresh fragrance).
The authentic full course meals are served at traditional-style floor seating. There is also table seating where customers can enjoy casual Japanese meals for about 1,000 yen per person without a reservation.

投稿タイプ：column

The Terroir of Kyoto on a Plate: Seven Great Local Eateries

投稿タイプ：sightseeing

Fukuchido Hanko Café

Located close to Fukuchiyama Station, Fukuchido is a long-established shop for "hanko" (personal seals) founded in 1947.
In 2022, the Hanko Café opened within the shop.
Popular products include sweets made with Tamba chestnuts, grown by the café owner, and blended coffee that goes perfectly with them.
You can also rent e-bikes and guided tours here.

投稿タイプ：sightseeing

Chikiri-ya Odori Senbei Honke Sweets

Located near Fukuchiyama Castle, built by the famous samurai Mitsuhide Akechi, Chikiri-ya is a Japanese traditional sweets shop established in 1920.
It's popular odori (literally, ""dancing"") senbei were created to give Fukuchiyama a delicious rice cracker the city could call its own, and were perfected after traveling across the country to research the best in senbei.
Amongst locals, Chikiri-ya has been a fond favorite for many years.

投稿タイプ：stay

Ichiju Issai no Yado Chabu Dining

Chabu Dining is a farmhouse guest house run by an owner and his wife who moved to Ayabe from Tokyo.
Surrounded by nature, guests can enjoy the beauty of the fields and rice paddies managed by their hosts.
The rice cooked in earthenware pots, and miso soup full of vegetables are simple but delicious foods, focusing on farm-to-fork local production for local consumption.

投稿タイプ：sightseeing

Choro Sake Brewery

Choro Sake Brewery was established in 1903, and produces mellow, smooth sake with Kyotamba's abundant fresh waters and high-quality rice.
In addition to its most famous product, Choro, the junmai ginjo-grade sake ""Tan,"" made with rice and groundwater from Kyotamba and brewed by a Kyotamba sake master, is also popular.
You can also find Choro Sake products at four Michi-no-Eki roadside stations across Kyotamba.

投稿タイプ：events

Agematsu Fire Festival

Originating from the fire worship practiced by those praying to the Atago deities, this festival is held annually from 20:00-20:30 on August 24th to pray that forest fires will not occur in the region. Pine torches are lit and placed in hampers that have been arranged on pillars; these pillars are then knocked down and the rite is concluded. This festival is held at three different locations within Miyama. If you would like to learn more about the festival, please contact the Miyama DMO (destination management organization).

投稿タイプ：events

Ayabe Hydrangea Wind Chime Festival

The temple at which this festival is held was built 1,350 years ago in Ayabe City, Kyoto, and belongs to the Koyasan Shingon sect of Buddhism.
In the rainy season, it's host to the Hydrangea Wind Chime Festival, and in summer to the Wind Chime & Pinwheel event.

Entry fee: 300 yen for high school age visitors and up

投稿タイプ：sightseeing

Kikyo Kiln

Kikyo Kiln is an old-style ""anagama"" kiln, made by digging a hole in the side of a hill. It was built in 2010 by the pottery artisan Emu Nakai, born and raised in Kameoka, who cleared the cypress forest near her childhood home and stacked the bricks to make the kiln herself.
Nakai fell in love with and trained in yakishime, a traditional technique of making unglazed pottery in a wood kiln that exploits the natural qualities of the clay.In contrast to conventional yakishime pieces which are typically rustic and heavy, Nakai’s are finer and more dainty-looking. They feel surprisingly light to hold and her expert potting and shaving skills are apparent in every detail.
“The beauty of yakishime items is that the more you use them, the more the gloss and color develop, and the more the feel improves. Because the clay is porous, you get a great layer of foam on beer and water tastes smoother. In a yakishime flower vase, the water will last longer too,” says Nakai.

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Exploring the fire culture of Woodland Kyoto

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What’s on? A Calendar of Traditional Events in Kyoto Prefecture

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Follow the Historic Sasayama Kaido Road into Kyoto’s Countryside