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Banyan Tree Higashiyama Kyoto offers a refined sanctuary where Kyoto’s timeless heritage and natural beauty converge. Set on a serene hillside in the Higashiyama district and surrounded by a lush bamboo forest, the resort features 52 thoughtfully designed rooms and suites—some with private natural onsen—that blend Japanese aesthetics with contemporary comfort and offer sweeping views of the city or tranquil gardens. Guests can unwind at the Banyan Tree Spa, where hot spring rituals are combined with healing practices inspired by Japanese tradition. Seasonal flavours are celebrated at RYOZEN, the signature restaurant rooted in local traditions, while BAR RYOZEN provides an intimate setting to discover artisanal sake and Japanese whisky. The Bamboo Pavilion hosts immersive encounters with local culture and craftsmanship. With its understated elegance and deep connection to its surroundings, the resort invites guests to experience Kyoto in its most authentic form.
Nestled on a hilltop just steps from the iconic UNESCO World Heritage Site, Kiyomizu-dera Temple, Banyan Tree Higashiyama Kyoto harmonises traditional Japanese architecture with modern elegance, enveloped by a bamboo forest and framed by the tranquil Higashiyama Mountains. Inspired by the ethereal beauty of Noh theatrical art and the concept of “yūgen” (mysterious, quiet beauty), the hotel offers an enchanting retreat, where each element is crafted to evoke a sense of grace and quiet wonder.
Guests can embark on an exquisite culinary journey at Ryozen, an exclusive Kappo-style restaurant with a capacity of 48 patrons, including a private room for up to 10 guests. The chef’s kaiseki course menu is a highlight, with each dish a celebration of both artistry and sustainability, crafted from locally sourced seasonal ingredients that whisper tales of their origins. This is emphasised by the use of local ingredients including Kyo-Yasai (Kyoto vegetables), local Miso, and various local spices, such as Black-Shichimi (chilli pepper). The signature Dashi, a rich broth, is made from 5-year aged Rishiri kelp and enhanced with bonito and tuna flakes for a deeply satisfying umami flavor.