Kifune Ugenta

Kifune Ugenta is a long-established inn and restaurant that opened in 1962, following generations of service as a hereditary household (shake) of Kifune Shrine. Set along the Kibune River, one of the headwaters of the Kamo River, it is widely regarded as one of Kibune’s most representative riverside dining spots and a favorite summer retreat.

From May through the end of September, guests can dine on kawadoko platforms built directly over the flowing stream. The sound of running water, the cool air rising from the river, and the surrounding greenery create a naturally refreshing atmosphere-often described as a “natural air conditioner.” Both lunch and dinner feature kaiseki cuisine made with Kyoto specialties such as pike conger (hamo) and yuba. On rainy days or when river levels rise, meals are served comfortably indoors at table seating or traditional tatami rooms.

In winter, the menu shifts to warming hot pot dishes. Highlights include the restaurant’s original “Kibune-nabe,” which uses a rich broth made from soft-shelled turtle, simmered with wild boar (botan-niku) and seasonal vegetables, finished with rice porridge. Duck hot pot and boar hot pot are also popular seasonal offerings.
The inn features two spacious guest rooms-one Japanese-style and one Western-style-both designed as maisonette suites with hinoki-wood open-air baths on the second floor. Surrounded by lush nature, they offer a serene and indulgent stay throughout the year.