Private Visit to Himeji’s Mount Shosha Engyoji Temple for Vegetarian Shojin-ryori Devotional Cuisine and Monk-led Temple Tour

Mount Shosha, Home of Major Tendai Sect Temples Engyoji and Juryo-in

Mount Shosha sits to the northwest of Hyogo Prefecture’s Himeji City, famous for its world heritage site and national treasure Himeji Castle. Atop this mountain sits the temple complex of Engyoji, founded in 966 by Saint Shoku. Engyoji is a historic major temple of the Tendai sect and the the 27th of the 33 Western Pilgrimage Holy Sites of the Bodhisattva Kannon, Goddess of Mercy, nicknamed the “Mount Hiei of the West” for that mountain’s central and foundational role in Tendai Buddhism. This plan is a rare opportunity to enjoy exclusive access to Juryo-in sub-temple within the complex and dine within on special shojin-ryori vegetarian devotional cuisine modernized from the temple’s traditional recipes.

The iconic Mani-den Hall at Mount Shosha’s ten-century old Engyoji temple complex

Spectacular Himeji Views from the Ropeway in the Sky

First, your shuttle ferries you from Himeji Station to the foot of Mount Shosha. From there, the Shoshazan Ropeway conveys you up the mountain in gondola cars featuring yellow and green livery evoking the autumnal giant gingko trees and early summer foliage.

The four minute ropeway journey flies by with so much to look at

The ropeway affords stunning views of Himeji’s cityscape, as well as the Akashi Kaikyo Bridge and Awaji Island. On clear days, you can see all the way to the island of Shodoshima in the middle of the Seto Inland Sea, or even across it completely to the major island of Shikoku. Sail through the skies and take in the spectacular seasonal faces of the mountain landscape.

A Tour of the Mani-den Hall Guided by an Engyoji Monk

A private car awaits at the summit of the ropeway to whisk you to the temple’s iconic Mani-den Hall.

Built using the traditional floating kake-zukuri (or “stage construction”) method on a steep slope, Mani-den Hall is the most famous and recognizable structure of the Engyoji temple complex. As its principle image of worship, it houses the statue of Kannon which founder Saint Shoku carved into a living cherry tree. As with many of Japan’s ancient wooden buildings, the hall has been destroyed numerous times by fires and lightning strikes, undergoing its most recent restoration in 1933. Designed by architect Goichi Takeda, who also designed the great reception room of Mount Hiei’s Enryakuji temple. It is listed as a Hyogo Prefecture Cultural Property and considered a representative example of modern temple architecture.

The floating Mani-den hall, a stunning work of temple architecture built into a steep slope

Here, Wabunka guests enjoy a special tour of the usually off-limits inner sanctuary, where a six-armed image of the Bodhisattva Kannon is enshrined, as well as the broader temple grounds. Take in commentary from a monk of Engyoji as you stroll the complex, which was used by warlord Hideyoshi Toyotomi during the violent upheavals of the 16th century as a strategic military base. 

Icons of the Shakyamuni Triad and the Four Heavenly Kings enshrined in the Dai-ko-do great lecture hall

Dine on Shojin Ryori in the Mount Shosha Guest Temple Juryo-in

Head next to Juryo-in, a temple historically used as the lodgings for visiting high priests and aristocrats of Tendai Buddhism. This temple, one of the highest ranked within the complex, was founded in 1012. Although it was rebuilt in 1688, its current layout follows the original construction faithfully, featuring traditional architecture in the Shoin-zukuri style. It is also nationally listed as an Important Cultural Property. 

Juryo-in, standing at the former site of a five-storied pagoda

Guests of this Wabunka plan can enjoy a modern spin on recipes from the 19th Century Chronicles of Engyo-ji for shojin ryori vegetarian devotional cuisine as prepared for distinguished guests of the temple complex in times past. Juryo-in’s traditions of honzen shojin ryori cuisine are world-class, and in 2015 the temple was recognized with a star in the Michelin Guide. You can delight in a delicious spread of meticulously prepared dishes which satisfy with their exemplary showcase of natural flavors just as much as they please the eyes with their elegant plating.

The temple’s legendary lacquerware adds even more visual flare to its world class cuisine

Juryo-in’s shojin ryori is served on the legendary vermilion lacquerware of Himeji “Shosha-nuri”. These ornamented dishes with their many coats of elaborate lacquer were once only used for special occasions and have come to be regarded as magical. The traditional lacquerware production methods of Mount Shosha have been painstakingly resurrected by a local association of artisans, and thanks to these efforts you can enjoy each dish served with a heaping sense of history.

Enjoy Commentary from your Chef in this Historic Important Cultural Property

Juryo-in’s vegetarian shojin ryori meal course consists of 25 to 30 small dishes served in order, and this plan offers the chance to enjoy it with commentary about the cuisine, the lacquerware it is served on, and its history in the temple from chef Mitsuaki Sato. Sato has long worked in the world of cha-kaiseki cuisine, and studied the honzen devotional cuisine of the Tendai Lotus School at its head temple in Mount Hiei. “We strive to use locally sourced seasonal ingredients as much as possible in our cuisine,” he says, and the welcoming care he puts into his work comes through in every bite.

A luxurious spread of shojin honzen ryori devotional cuisine

Sato also offers historical commentary on the temple itself. He is full of interesting anecdotes and details, such as about how the building’s upper room and its five different entrances were historically used for different social ranks.

Temple chef Mitsuaki Sato explaining the Taima Mandala in the upper room

World-class Vegetarian Shojin Ryori Awarded a Star by the Michelin Guide

This plan offers a rare opportunity to enjoy top class vegetarian shojin ryori temple devotional cuisine recognized with a stay by the Michelin Guide in 2015. “I always think of this cuisine as intended to be served to noble visitors of the temple using the best of what was available,” says Sato, “and that’s exactly the spirit of hospitality I aim to convey.” This spirit of hospitality that has been handed down through the ages is sure to leave you with once in a lifetime memories.

Matcha and sweets, as served after the meal